FACT SHEET #27

ISO 22000
ISO 22000 is an international food safety standard developed by the International Organization for
Standardization. It is a framework for a Food Safety Management System (FSMS) incorporating Good
Manufacturing Practices (GMPs), Hazard Analysis Critical Control Point (HACCP) principles and ISO
9001:2000 elements. ISO 22000 sets general food safety requirements that can be applied worldwide by all
organizations from farm to fork.

ISO 22000 standards Benefits of ISO 22000

ISO 22000:2005 Benefits of implementing ISO 22000 include:
Combines recognized key elements to ensure food • auditable global standard
safety along the food chain, including:
• international recognition
• interactive communication
• enhanced business liability protection
• system management
• improved audit and inspection readiness
• food safety hazard control using prerequisite
• enhanced regulatory compliance
programs and HACCP
• interactive communication within the business, with
• continual improvement and food safety
outside agencies, customers and suppliers
management system updates
• compatibility with established Quality Management
ISO 22004:2005 Systems, such as ISO 9001
Provides guidance on implementing ISO 22000
• all the benefits of HACCP (See Fact Sheet # 10)
ISO/TS 22003:2007
Defines the rules to certify and audit a FSMS, to Integration with an existing HACCP Program
ensure it complies with the ISO 22000 standard
(or other sets of specified FSMS requirements). It Once you have a functioning GMP and HACCP
reassures customers about the way certification of the program in place, you may meet the ISO 22000
supplier has been granted. requirements for food safety -- specifically, Clause 7,
Planning and realization of safe products.
ISO 22005:2007
Establishes the principles and requirements for the The other clauses for ISO 22000 require Quality
design and implementation of a feed and food Management System elements (consistent with ISO
traceability system. This helps verify the history or 9001:2000) and include:
location of a product or its components. • a communication plan
• a process for management review
• a procedure for continual improvement
• a procedure for document and record control

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Examples of Quality Management System elements in • Operational costs
ISO 22000 ––written program and record maintenance
• Implement effective arrangements for ––monitoring and verification of operations
communicating across the food chain. It is
important there is a two-way flow of information Certification process
between all who influence or are affected by
your FSMS. This includes suppliers, contractors, Typical steps in the certification process are:
customers, consumers, statutory and regulatory • make application to an accredited ISO certification
authorities and company staff. body
• Involve top management in regular, documented • define the certification scope
reviews of the FSMS to ensure its continued • initial assessment to verify that the basic structure of
effectiveness and improvement. the management system is implemented
• certification audit (certificate issued)
Cost and resource requirements
• surveillance audits –these include verification
Implementation and certification of ISO 22000 or any of continuous improvement, closure of non-
other food safety system usually require additional conformities from previous audits, conformance to
cost and manpower. Total commitment throughout the standard, etc.
the organization and awareness of the costs are
• re-certification after three years
essential. Included in the costs to implement any food
safety system are:
Funding
• Development and implementation costs
––initial purchase of the standards Funding assistance is available to non-federally
registered Manitoba food processors to develop
––possible salaries for new staff assigned to
and implement ISO 22000 through the Food Safety
develop and implement the ISO 22000 standard
Program, for Processors and Distributors. For federally
––possible consultant fees
and non-federally registered Manitoba plants, funding
––possible investment in equipment and facility is also available through the Commercialization
upgrades or new purchases Support for Business program.
––training of employees
• Certification costs Related standards
––certification pre-audit/audit fees • PAS 220 Food Safety
––surveillance audit fees Provides guidelines for the prerequisite programs of
––on-going recertification fees the ISO 22000 standard.

For information on the Food Safety Program contact the CVO/Food Safety Knowledge Centre.
For technical information, call 204-795-7968 or 204-795-8418 in Winnipeg; or e-mail foodsafety@gov.mb.ca.
For general information, contact your local GO Centre.

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REV 03/12