ISO 22000 is the first international standard for Food Safety Management Systems (FSMS) issued by the International Organization for Standardization (ISO). According to ISO 22000, food safety is a priority for all organizations involved in the production, processing, handling, or delivery of food.

ISO 22000 is the first standard that can be utilized by all members of the food supply chain. This includes suppliers of non-food products and services, such as equipment and packaging manufacturers, as well as logistics service providers. ISO 22000 is suitable for organizations of all sizes; just as it is suitable for bakeries with 10 employees, it is also suitable for international food producers or supermarkets employing thousands of workers.

Organizations involved in one or more steps of safe food production include:

• Food producers
• Primary producers
• Secondary producers
• Animal feed producers
• Food-related wholesale
• Food-related retail
• Food transport and storage companies
• Machinery and equipment manufacturers
• Packaging material manufacturers
• Hygiene product manufacturers
• Disinfectant manufacturers
• Additives and ingredient manufacturers

ISO 22000 is based on the requirements of the Hazard Analysis and Critical Control Points (HACCP) system (Codex Alimentarius), ISO 9000 (Quality Management System), and other requirements from the ISO 22000 family of standards, such as:

• ISO 22004: Food Safety Management Systems - Guidelines for the Application of ISO 22000 with emphasis on small and medium-sized enterprises
• ISO 22005: Traceability in the feed and food chain - General principles and guidance for the design and development of food safety management systems
• ISO 22003: Requirements for certification bodies
• ISO 22000:2018: update to ISO 22000 released in June 2018, introduced significant changes, including an emphasis on risk-based thinking, integration with other management system standards, and a more structured approach to addressing food safety risks and controls.

Benefits of implementing ISO 22000 include:

• Improved food safety
• Enhanced product quality
• Strengthened consumer protection and trust
• Increased cost efficiency in the food production and distribution chain
• Interactive communication
• Implementation of prerequisite programs (PRPs) as the foundation of effective HACCP

In recent years, there has been increased focus on integrating ISO 22000 with other standards such as ISO 9001 (Quality Management) and ISO 14001 (Environmental Management) to create a more comprehensive management system. This integrated approach helps organizations streamline their processes, improve overall efficiency, and address broader aspects of sustainability and quality.

Considering that the HACCP system is difficult to implement in large food production or retail chains and requires the implementation of ISO 9001 and therefore additional expenses for the company to function successfully, the need for the creation of a new standard such as ISO 22000 has been emphasized in large companies in the food industry. It not only integrates HACCP and ISO 9001 but also deals with predictions and analysis of a large number of external factors and hazards that can not only endanger food safety but also negatively impact the production process, the company's finances, and its employees.

For more information on this standard, visit the official ISO 22000 website.