Implementation walkthrough
How to implement ISO 22000: video walkthrough
A walkthrough of building an ISO 22000 food safety management system around your actual process flow, from prerequisite programmes to the evidence an auditor will test.
Key takeaways
- Decide early between ISO 22000 and FSSC 22000, which adds GFSI recognition.
- Prerequisite programmes are the foundation the hazard analysis builds on.
- The hazard control plan sets out the operational PRPs and critical control points.
- Control measures are validated, then monitored and verified with records.
- Traceability and recall readiness are tested at audit.
Food safety proven on every line
ISO 22000 is the international standard for food safety management systems. It sets out what an organisation anywhere in the food chain must do to identify the food safety hazards in its products and processes, control them at the right points and prove, with records, that the controls work. It combines interactive communication along the food chain, system management, prerequisite programmes and the Codex HACCP principles.
The standard works on two levels. Clauses 4 to 7, 9 and 10 run the management system, from context and leadership to internal audit, management review and improvement. Clause 8 runs the operation: prerequisite programmes, traceability, emergency preparedness, hazard analysis, the hazard control plan with its operational prerequisite programmes and critical control points, validation, monitoring, verification and the handling of unsafe product up to recall. This short film walks through how both levels are built.
Building the ISO 22000 system, step by step
Begin by defining the scope and the target: products, process lines, sites, shifts and headcount, whether you are aiming for ISO 22000 or FSSC 22000, the food chain category and the ISO 22002 part that applies. A gap analysis then reviews your prerequisite programmes, any existing HACCP plan, records and infrastructure against the standard and agrees actions, owners, dates and resources.
Implementation establishes the prerequisite programmes, appoints the food safety team and its leader, completes the hazard analysis, validates the control measures and starts monitoring and verification, so records build up as production runs. Internal audit and management review test the system before an independent, accredited certification body audits it and decides. Traceability and recall readiness are part of what is tested, not an afterthought.
Sterling's expert and experienced consultants build the prerequisite programmes, the hazard analysis and the hazard control plan with your food safety team under Sterling OS™, with the system held in Effivity. The current edition is ISO 22000:2018 with Amendment 1:2024.
ISO 22000 at a glance
- Purpose
- Food safety management: hazards identified and controlled from raw material to finished product, with PRPs, a validated hazard control plan, traceability and recall readiness
- Relevant to
- Any organisation in the food chain: manufacturers, ingredient and packaging producers, caterers, storage and transport, retail, feed
- Edition
- ISO 22000:2018 with Amendment 1:2024; a third edition is in preparation (ISO/DIS 22000); no publication date or transition timetable announced
- Certification
- Assessed and decided by an independent, accredited certification body; FSSC 22000 adds GFSI recognition
- Sterling's role
- PRPs, hazard analysis and hazard control plan built with your food safety team, Effivity, training, internal audit and certification readiness, then Sustain™
- Cost and timing
- Total investment for an ISO 22000 FSMS depends on the current maturity of your processes, the scope, locations and number of employees. The process typically takes 4 to 9 months
ISO 22000: questions people ask
What is the difference between HACCP and ISO 22000?
HACCP is the Codex method for analysing hazards and controlling them at critical control points; it produces a plan. ISO 22000 is a certifiable management system standard that contains the HACCP principles and adds what a plan alone lacks: prerequisite programmes, traceability, emergency preparedness, validation, verification, internal audit, management review and improvement. In some markets certification bodies certify a HACCP system on its own, against the Codex code; ISO 22000 is the international management system certificate.
ISO 22000 or FSSC 22000: which do we need?
Ask the customer. ISO 22000 is the right target where a certified FSMS is what is expected. FSSC 22000 is ISO 22000 plus the sector PRP standard from the ISO 22002 series plus the FSSC additional requirements, and it is GFSI-recognised, which many large retailers and international brand owners specify. Everything built for ISO 22000 carries over.
Is ISO 22000 recognised by GFSI?
No. GFSI recognises certification programmes, not standards, and ISO 22000 on its own is not on its list; FSSC 22000, BRCGS, SQF and IFS are. If a supplier questionnaire asks for GFSI certification, FSSC 22000 is the route that reuses an ISO 22000 system in full.
Which businesses can be certified to ISO 22000?
Any organisation in the food chain: feed and animal food, farming, ingredients, food and beverage manufacturing, packaging and food-contact materials, storage, transport and distribution, catering and food service, retail and wholesale, and suppliers of equipment, cleaning agents and services.
Do we have to use ISO 22002-1 for our prerequisite programmes?
Under ISO 22000 alone, no: clause 8.2 requires PRPs appropriate to your operation and asks you to consider the ISO 22002 series and legal requirements when selecting them. Under FSSC 22000 the applicable ISO 22002 part is mandatory. Most manufacturers use ISO 22002-1 either way, because auditors and customers know it.
Keep exploring
Related to this video
Read next
- ISO 22000: the full guideStandard hub
- ISO 22000 Implementation Plan: Phases, Owners and DeliverablesGuide
- ISO 22000 Gap Analysis: What It Covers and What You GetGuide
- ISO 22000 Certification Process: The 10 Steps to a CertificateGuide
- ISO 22000 Timeline: How Long Certification Takes, Stage by StageGuide
The complete guide
Everything on ISO 22000
Start with the ISO 22000 page, or go straight to the guide you need.
On the ISO 22000 page
- What are the main ISO 22000 requirements?
- How do you get ISO 22000 certified?
- How much does ISO 22000 certification cost?
- How long does ISO 22000 certification take?
- Who needs ISO 22000 certification?
- How ISO 22000 protects your customers, your brand and your licence to operate
- Frequently asked questions about ISO 22000
Guides
- ISO 22000 audit questions
- ISO 22000 benefits
- ISO 22000 certification cost
- The ISO 22000 certification process, step by step, for food businesses
- ISO 22000 checklist
- Choosing an ISO 22000 certification body
- ISO 22000 common mistakes
- Decision guide
- ISO 22000 documentation
- Effivity for ISO 22000
- ISO 22000 gap analysis
- HACCP vs ISO 22000 vs FSSC 22000
- Hazard analysis, OPRPs and CCPs
- ISO 22000 implementation plan
- Integrating ISO 22000 with ISO 9001 and ISO 14001
- ISO 22000 internal audit
- ISO 22000 management review
- ISO 22000 nonconformities
- Prerequisite programmes and ISO 22002-1
- Requirements
- ISO 22000 scope
- ISO 22000 for small food businesses
- ISO 22000 Stage 1 and Stage 2 audit
- ISO 22000 surveillance and recertification
- ISO 22000 timeline
- ISO 22000 training
- Verify a certificate
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