ISO 22000:2005 Certification

ISO 22000:2005 Certification

ISO 22000: 2005 stands for food safety management system. It is a prevention-based food safety system that identifies and prevents microbial, chemical and other hazards in the food based industry.

It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this International Standard can be accomplished through the use of internal and/or external resources.

This International Standard ISO 22000 certification specifies requirements to enable an organization to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer.


  • To demonstrate compliance with applicable statutory and regulatory food safety requirements
  • To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
  • To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
  • To ensure that the organization conforms to its stated food safety policy
  • To demonstrate such conformity to relevant interested parties
  • To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to this international standard

ISO 22000: 2005 Certification Is Built Around Seven Principles
  • Analysis of food hazards: Biological, chemical or physical
  • Identification of critical control points: Raw materials, storage, processing, distribution and consumption
  • Establishment of critical control limits and preventive measures: For example, minimum cooking temperature and time
  • Monitoring of these critical control points
  • Establishment of corrective actions
  • Keeping records
  • Systematic and regular auditing of the system in place by independent third party certification bodies

Benefits of ISO 22000:2005 Certification
Implementing ISO 22000 will bring the following benefits to your organization :
  • An auditable standard with clear requirements which provides a framework for third-party certification
  • Suitable for regulators
  • The structure aligns with the management system clauses of ISO 9001 and ISO 14001
  • Enables communication about hazards with partners in the supply chain
  • System approach, rather than product approach
  • Applicable to all organizations in the global food supply chain
  • Systematic management of prerequisite programmes
  • Increased due diligence
  • Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties signifies that it is a truly global international standard
  • Provides potential for harmonization of national standards
  • Covers the majority of the requirements of the current retailer food safety standards
  • Complies with the Codex HACCP principles
  • Provides communication of HACCP concepts internationally
  • A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures
  • Resource optimization – internally and along the food chain
  • All control measures are subjected to hazard analysis
  • Better planning-less post process verification
  • Improved documentation

ISO 2000 Certified

ISO 2000 Certified

Principle of ISO 22000

Principle of ISO 22000

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