ISO 22000:2018
Food Safety Management Systems
ISO 22000:2018 is an internationally recognised standard for Food Safety Management Systems (FSMS). It outlines the requirements organisations in the food chain must follow to identify, control and prevent food-safety hazards. This includes food producers, processors, distributors, retailers and food service providers. The standard brings together the principles of Hazard Analysis and Critical Control Points (HACCP), prerequisite programmes and risk-based thinking within a structured management framework.
Implementing ISO 22000:2018 means your organisation has a fully established and documented FSMS that assigns responsibilities, defines communication processes, and maintains strict operational controls. This ensures that food products or food-related services remain safe at the point of consumption every time.
Why Is ISO 22000:2018 Important?
ISO 22000:2018 helps organisations manage food-safety risks in a consistent, systematic and transparent manner. It protects consumers, strengthens brand reputation and integrates food safety into the core of daily business operations.
Key business benefits include:
- Customer trust and confidence: The standard demonstrates your commitment to producing safe food, helping customers, retailers and regulators feel assured.
- Effective hazard control: It supports the identification, prevention and control of biological, chemical and physical hazards across all stages of the food chain.
- Regulatory and legal compliance: ISO 22000:2018 helps organisations meet national and international food-safety laws and customer requirements.
- Reduced recalls and incidents: Proactive monitoring and well-defined controls reduce the chance of contamination, food-safety failures and costly recalls.
- Improved supply-chain reliability: Certification gives suppliers, partners and buyers confidence that food-safety risks are properly managed.
- Operational efficiency: Clear procedures and controls minimise waste, lower operational disruptions and improve resource utilisation.
- Continuous improvement: Ongoing reviews and evaluations help organisations enhance their food-safety processes and maintain long-term performance.