Training in ISO

ISO 22000 Standard how can I prepare for certification

The ISO 22000 standard has been designed to be companionable and harmonized with other international management system standards, including ISO 9001. It is therefore ideal for incorporation with existing management systems and processes.

ISO 22000 is applicable to all organizations directly or indirectly implicated in the food value chain. This includes producers of packaging or detergents, suppliers of cleaning armed forces, pest control, or industrial laundry services. It allows you to assess and demonstrate conformity of the product in relation to food safety and to display control of food safety hazards. The standard ensures food safety “from farm to fork” based on these generally documented key elements:

• Interactive communication: An innovative and necessary factor for risk management. A structured educational flow in every direction, internally and externally. It guarantees effective control of hazards. 

• System management: The control of the interaction between the system’s elements guarantees efficiency and the efficiency of the system. 

• Prerequisite programmes: Good Manufacturing Practices, Good Hygiene Practices, Good undeveloped Practices, including e.g. equipment and buildings maintenance programmes and procedures, and pest organize programmes, are the pillar on which a HACCP (Hazard Analysis & Critical Control Points) system is based. 

• HACCP principles: The basic method to plan safe production processes which are appropriate for every individual business, without unnecessary bureaucracy.

The process described in ISO 22000 includes the following steps: 


• Identify, evaluate, and direct the food safety hazards that may be expected to occur in order to avoid harm the consumer directly or indirectly 


• Communicate appropriate information through the food sequence regarding safety issues related to the product 
• Communicate information concerning development, implementation, and update of the food safety management system right through the organization 


• Evaluate periodically and inform, when necessary, the food safety management organization to cover the company’s actual activities and the most recent information on food safety hazards

One of the most important things to remember is that expansion, implementation, and certification of a food safety management system is a continuous expedition, with the independent audit representing one element of the total assessment process.