ISO 22000 is a Food safety management system which provides requirements for any organization in the food industry with objective to help to improve overall performance in food safety.
ISO 22000 standardEdit
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 39,651 sites certified (as per the ISO Survey 2019). The ISO 22000 family are international voluntary consensus standards which align to the World Trade Organization (WTO) Principles for the Development of International Standards. Defining the requirements for a Food Safety Management System (FSMS) and incorporating the following elements which as defined as FSMS principles:
Critical reviews of the above elements have been conducted by many scientists. Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements.
Recognition of the organization's role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the consumer.
ISO 22000 and HACCPEdit
ISO 22000 has two Plan-Do-Check-Act (PDCA) cycles which operate one inside the other, the first covering the management system, the second the operations (described in ISO 22000:2018, Clause 8), which simultaneously cover the HACCP principles. ISO 22000 references the Codex Alimentarius General Principles of Food Hygiene, CXC 1-1969 which includes HACCP principles and 12 HACCP application steps. The following table explains the relationship and alignment between ISO 22000 and the Codex Alimentarius General Principles of Food Hygiene, CXC 1-1969. The task, Validate the control measure(s) or combination(s) of control measures, also references Guidelines for the Validation of Food Safety Control Measures, CXG 69-2008 
|Task||ISO 22000:2018||General Principles of Food Hygiene, CXC 1-1969|
|Establish the food safety team||Subclauses 5.3.1 c) and 5.3.2, and links to Subclauses 7.1.2 (people) and 7.2 (competence)||HACCP step 1|
|Provide the information needed to conduct the hazard analysis||Subclause 8.5.1 (from Subclauses 22.214.171.124 to 126.96.36.199)||HACCP steps 2 and 3|
|Prepare the process flow diagram||Subclause 188.8.131.52||HACCP step 6 and principle 1|
|Identify the hazards associated with the food||Subclauses 184.108.40.206 and 220.127.116.11||HACCP step 6 and principle 1|
|Conduct a hazard assessment||Subclause 18.104.22.168||HACCP step 6 and principle 1|
|List and select control measure(s) or combination(s) of control measures||Subclause 22.214.171.124||HACCP step 6 and principle 1|
|Categorize, manage, monitor and document the control measures||Subclauses 126.96.36.199 and 8.5.4 (from 188.8.131.52 to 184.108.40.206)||HACCP principles 2 and 3, HACCP steps 6, 7, 8, 9 and 12)|
|Validate the control measure(s) or combination(s) of control measures||Subclause 8.5.3||HACCP step 7 and principle 2, step 6 and principle 3, step 11 and principle 6|
|Establish and apply corrections and corrective actions||Subclauses 220.127.116.11, 18.104.22.168 and 8.9||HACCP principle 5, HACCP steps 10 and 11|
|Control monitoring and measuring (operational processes)||Subclause 8.7|
|Conduct a verification related to the PRPs and hazard control plan||Subclause 8.8|
|Update the preliminary information||Subclause 8.6||HACCP steps 5 and 7|
A study explains the importance of ISO 22000 Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the foundation of HACCP, in preventing foodborne outbreaks. In addition, another study for HACCP effectiveness between ISO 22000 certified and non-certified dairy companies identified that by implementing the HACCP Food Safety System (FSS) and by being ISO 22000 certified, the level of the achievement of the HACCP objectives is improved significantly.
ISO 22000 family of standardsEdit
ISO published additional standards that are related to ISO 22000. These standards are known as the ISO 22000 family of standards. At the present time, the following standards will make up the ISO 22000 family of standards:
- ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
- ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001 Withdrawn).
- ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food manufacturing; Part 2: Catering; Part 3: Farming; Part 4: Food packaging manufacturing; Part 5: Transport and storage; Part 6: Feed and animal food production
- ISO/TS 22003 – Food safety management systems for bodies providing audit and certification of food safety management systems.
- ISO/TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
- ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
- ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production.
ISO 22000 is also used as a basis for the Food Safety Systems Certification (FSSC) Scheme FSSC 22000. FSSC 22000 is a Global Food Safety Initiative (GFSI) approved scheme, also referred to as a certification programme owner (CPO). The differences between ISO 22000 and schemes with GFSI recognition are explained in a paper from ISO, International standards and private standards. 
ISO 9001 vs ISO 22000Edit
In comparison with a Quality Management System ISO 9001, the Food Safety Management System is a standard (ISO 22000:2005 version) that was a more procedural-orientated guidance than a principle based one. The 2018 revision (ISO 22000:2018) addressed this by including the ISO general management principles which are also referred to as the Quality Management Principles. Apart from that, ISO 22000 is an industrial-specific risk management system for any type of food safety which includes farming, processing, manufacturing, catering, storage and distribution. ISO 22000 is designed using the ISO high level structure (HLS), also referred to as Annex SL, to be integrated with other ISO Management System Standards (MSS), including the Quality Management System of ISO 9001, Environmental Management System ISO 14001 and Occupational Health & Safety Management System ISO 45001. The detailed similarities, differences and combined effects of the two standards (ISO 9001, ISO 22000) can be found elsewhere. , , ,., 
ISO Management System Standards (MSS) are designed to be integrated for any sector or industry and size, this is further explained in ISO and Small & Medium Enterprises. In 2004, the European Office of Crafts, Trades and Small and Medium sized Enterprises for Standardisation noted that the standard is only suitable for large sized companies and small food businesses will not be able to seek such a high standard due to the lack of resources to pursue the certification. The agency suggested creating an alternative for small food businesses to achieve the same objective.EFSA is now making their efforts on the food legislations that are adaptable for the SMEs in food supply chains. In addition, ISO and United Nations Industrial Development Organization (UNIDO) jointly published ISO 22000 a practical guide which provides guidance to assist all organizations (including small and medium-sized) that recognize the potential benefits of implementing a FSMS in accordance with ISO 22000. Food organizations which seek the standard certification are evolving towards integrated management systems, typically integrating Environmental (ISO 14001) and Occupational Health & Safety (ISO 45001) along with Quality (ISO 9001). This takes into consideration that risks include food safety, worker safety and environmental and are from the primary production in the supply chains and the later stages of food processing. , 
|2005||ISO 22000 (1st Edition)|
|2018||ISO 22000 (2nd Edition)|
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