ISO 22000:2018

ISO 22000:2018

ISO 22000:2018 combines prerequisite programs, HACCP principles and risk-based thinking into one management system for food safety.

Who It Fits

• Food production, processing and packaging facilities
• Storage, logistics and distribution operations in the food chain
• Catering and hotel kitchen operations

Core Requirements

• Food safety policy with measurable objectives
• Hazard analysis with CCP/OPRP monitoring criteria
• Traceability, nonconformity and recall procedures

Practical Standard Focus

ISO 22000:2018 requires coordinated food-chain communication, robust PRPs and evidence-based hazard decisions. The real outcome is not just certification, but stable prevention across sourcing, production and distribution.

Implementation Steps

1. Gap review and baseline assessment
2. Process documentation and staff role training
3. Internal audit and corrective action closure before certification

Audit and Certification Pathway

1. Initial technical review of scope, objectives and applicable obligations.
2. Documentation build-out and verification of real operational implementation.
3. Internal audit with corrective-action closure based on objective evidence.
4. External certification audit (stage 1/2), surveillance and ongoing maintenance.

Business Benefits

• Lower food safety incident risk
• Stronger trust with clients and business partners
• Improved process control and accountability

Typical implementation timeline: 8-14 weeks depending on scope.

Typical Evidence and Documented Information

• Hazard analysis with clear CCP/OPRP logic and acceptance criteria.
• Validation records, traceability mapping and product recall testing.
• Monitoring evidence for temperatures, sanitation, nonconformities and CAPA.

Common Readiness Gaps Before Audit

• Weak distinction between PRPs, OPRPs and CCPs.
• Records completed formally without trend analysis.
• Insufficient allergen and supplier-risk control evidence.

Frequently Asked Questions