ISO 22000:2018 Certification 

FOOD SAFETY MANAGEMENT SYSTEM

What is the ISO 22000:2018 certification for food safety management?

Food hygiene safety has always been a key issue for the agri-food supply chain, and the focus on this topic has led to the development of numerous standards and regulations over the years. For companies in the sector, it is increasingly important to refer to a specific standard, aligned with other international standards and responsive to the current needs of the food industry. The ISO 22000 standard fits perfectly into this scenario.

ISO 22000:2018 is an international standard, developed with the aim of harmonizing the different HACCP schemes with the standards for verifying food hygiene safety. The ISO 22000:2018 standard is now the most requested scheme for the certification of food hygiene safety along the entire supply chain. The objective of the standard is the management of the supply chain and the information and controls along it.

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How to Obtain the certification according to the ISO 22000 guideline?

The main phases of the certification process proposed by Bureau Veritas include:

  • Preliminary Verification (upon request)
    Gap analysis and assessment of the Organization's level of compliance with the requirements;
  • Initial and Certification Audit
    The audit activities, aimed at verifying the compliance of the system with the requirements, are divided into two phases that conclude with the issuance of the certificate;
  • Surveillance visits 
    During the validity period of the certificate, aimed at monitoring the maintenance of the system and continuous improvement;
  • Renewal of the certification (upon expiration).

FAQ - Frequently Asked Questions about the ISO 22000:2018 guideline

  • To Which Sectors Can ISO 22000:2018 be Applied?

    The ISO 22000:2018 standard is applicable to all companies directly and indirectly involved in the food supply chain:

    • Animal primary production;
    • Vegetable primary production;
    • Processed products of animal and/or vegetable origin;
    • Production of animal feed and pet food;
    • Catering;
    • Distribution;
    • Transportation and Storage;
    • Services;
    • Production of packaging materials for the food industry;
    • Manufacture of machinery and equipment for the food industry;
    • Production of chemicals and biologicals for the food and livestock industry.

  • What are the Main Changes and Related Benefits of the New ISO 22000:2018 Version?

    • The application of the new High-Level Structure (HLS) to ISO 22000, which defines a framework that facilitates companies to integrate multiple management systems (e.g. ISO 9001:2015 and ISO 14001:2015) while maintaining full coherence with the HACCP from the Codex Alimentarius;
    • Introduction of two levels of the Plan-Do-Check-Act (PDCA) cycle: a PDCA cycle for the organizational level (the management system), and a "sub-PDCA" cycle for the operational level, which covers the principles of the HACCP system and operates within the other PDCA cycle;
    • Clear description of the differences between critical control points (CCPs), operational prerequisite programs (oPRPs) and prerequisite programs (PRPs), in order to simplify the standard and maximize its efficiency.