ISO 22000 is the international standard for Food Safety Management Systems (FSMS). It applies to every link in the food and feed chain: from production and processing to retail and HoReCa (hospitality/foodservice), as well as to suppliers of equipment, packaging, or services that affect food safety. It embeds HACCP principles within a complete management-system structure, combining Prerequisite Programs (PRPs), Operational PRPs (OPRPs) and CCPs, together with policy, objectives, documentation, communication mechanisms, and the PDCA cycle for continual improvement.
How it’s applied in practice
Implementation begins with updating legal compliance and PRPs, appointing a food safety team, and describing in detail raw materials, food-contact materials, products, and intended/unintended use. Next comes the design and verification of the process flow diagram, hazard identification, selection of preventive measures, and their categorization into PRPs/OPRPs/CCPs with clear critical limits and monitoring systems. The FSMS is completed with traceability, a recall and incident management plan, internal audits, validation/verification procedures, and management review to ensure ongoing effectiveness.
Certification & maintenance
Certification is performed by an accredited certification body and includes assessment of legal and standard requirements, an implementation audit, and—where needed—corrective actions prior to certificate issuance. Certificates typically have a three-year validity with annual surveillance audits to maintain conformity.
Business benefits
ISO 22000 serves as a “passport” of reliability for demanding partnerships and exports, reduces incident risk and the cost of non-compliance, and strengthens organizational discipline in hygiene and quality with audit-ready documentation.
Timeline
The timeline depends on process complexity, number of sites, and level of preparedness. For small businesses that already meet basic legal requirements and don’t need major upgrades, certification can often be achieved within a few months.
For detailed information tailored to your facility, contact us to learn more: +30 2610 524 550 (Patras), +30 210 444 9256 (Athens) or info@qlc.gr.
Read also:
HACCP (Codex): Practical Implementation Guide for SMEs
Food Safety: A Practical Guide for Food & Beverage Companies