ISO 22000 Food Safety Management System

ISO 22000 is a global food safety management system designed to identify existing and potential hazards throughout the food supply chain, establish control measures, implement and monitor them, evaluate results, and continuously improve food safety practices.

Today, food safety has become a critical global concern. Foodborne illnesses can have devastating impacts—not only on human health but also on the economic stability, reputation, and operational continuity of organizations and even entire countries. Every year, thousands of people worldwide suffer from food poisoning, and food producers face substantial compensation claims alongside severe damage to their brand image.

Ensuring quality and food safety is an unavoidable necessity for all organizations in the “farm-to-fork” food chain. Effective risk management has become essential for restaurants, catering services, packaging companies, food manufacturers, equipment and chemical suppliers, pest control services, cleaning companies, transportation and logistics organizations, and all businesses aiming to maintain their market presence.

Consumers increasingly prefer reliable companies that guarantee the safety of their products. Organizations can earn this trust by establishing and effectively implementing a comprehensive food safety management system that covers all processes.

ISO 22000 is an internationally recognized standard applicable to all organizations in the global food supply chain. It provides an infrastructure for compliance with national food safety regulations and incorporates most requirements of existing standards. Its structure is aligned with ISO 9001 and ISO 14001, ensuring excellent integration with other management systems.

Benefits of ISO 22000 Food Safety Management System

Implementing ISO 22000 provides numerous advantages, including:

• Ensures customers that products are produced hygienically and safely
• Demonstrates that all necessary precautions are taken during food production
• Focuses on a system-based approach rather than a product-based approach
• Optimizes resource use throughout the entire food supply chain
• Enables comprehensive hazard analysis for all control measures
• Improves product quality and increases consumer confidence
• Reduces the risk of producing and distributing unsafe products
• Enables preventive quality assurance instead of reactive quality control
• Reduces customer complaints, saving time and costs
• Identifies and eliminates potential hazards at early stages
• Reduces costs associated with waste, spoilage, and product returns
• Strengthens cooperation with local authorities on food safety matters
• Enhances competitiveness and facilitates trade within and outside the European Union