ISO 22000:2005 Certification

ISO 22000:2005 is an international standard developed by the International Organization for Standardization (ISO) that outlines the requirements for a Food Safety Management System (FSMS). It is designed for all organizations in the food chain, from farm to fork, to ensure that food is safe for consumption.

ISO 22000:2005 – Built on Principles That Drive Long-Term Success

  • Food Safety Commitment

    Food safety begins with responsibility. ISO 22000:2005 ensures organizations across the food chain make a firm commitment to delivering safe, high-quality food that meets consumer and regulatory expectations.

  • Leadership and Responsibility

    Safe food starts at the top. Leaders must take ownership of the Food Safety Management System (FSMS), ensuring resources, policies, and goals align with food safety objectives.

  • Employee Participation

    Food safety is everyone’s job. Engaging and training employees helps create a food safety culture where staff are proactive in identifying risks and maintaining hygiene standards.

  • Systematic Process Management

    Structured processes lead to consistent safety. The standard promotes a process-based approach for managing food safety across all stages — from sourcing to consumption.

  • Communication Across the Chain

    Effective internal and external communication is essential. ISO 22000 emphasizes clarity across suppliers, producers, distributors, and customers to prevent food safety breakdowns.

  • Continuous Improvement

    Food safety isn’t static. ISO 22000 encourages regular review, measurement, and improvement of the FSMS to adapt to evolving risks and regulations.

  • Compliance with Legal and Regulatory Standards

    Meeting food laws and regulations is not optional. The standard ensures that companies understand and fulfill all applicable food safety requirements to maintain trust and avoid penalties.

Steps to Get ISO 9001:2015 Certified

Step 1

Gap Analysis

Review your current food safety practices against the requirements of ISO 22000:2005 to identify gaps.

Step 2

Planning

Establish a Food Safety Management System (FSMS) by identifying food safety hazards, critical control points, and legal requirements.

Step 3

Documentation

Create essential FSMS documents including the food safety policy, hazard analysis, operational procedures, and records.

Step 4

Implementation

Roll out the FSMS across your organization, ensuring all staff are trained and systems are being properly followed.

Step 5

Internal Audit

Conduct internal audits to check if the FSMS is effectively implemented and identify areas needing improvement.

Step 6

Management Review

Senior management reviews audit findings, hazard controls, and performance to ensure the FSMS remains effective.

Step 7

Certification Audit

An external auditor from a recognized certification body assesses the FSMS for compliance with ISO 22000:2005.

Step 8

Certification Issued

If the audit is successful, you’ll receive the ISO 22000:2005 certificate (valid for 3 years with annual surveillance audits).

Benefits of ISO 22000:2005 Certification

Applies a systematic approach to identifying and controlling food safety hazards from farm to fork.

Demonstrates your commitment to delivering safe, high-quality food—boosting confidence among customers and stakeholders.

Helps you comply with national and international food safety laws and regulations, reducing legal risks.

Encourages regular review and enhancement of food safety practices through audits and performance evaluation.

Certification improves credibility with partners and opens doors to new business opportunities in global markets.

By integrating processes and controls, it minimizes waste, reduces recalls, and improves resource management.

Being an internationally accepted standard, ISO 22000 opens up access to international trade and food markets.