ISO 22000 — Food Safety Management
A farm-to-fork food safety management system combining HACCP-based hazard control with the management-system discipline auditors expect at certification.
What the engagement covers
HACCP plan & hazard analysis
A hazard analysis covering biological, chemical, and physical risks across your process, with critical control points and operational prerequisite programmes defined and validated.
Prerequisite programmes (PRPs)
Foundational controls — hygiene, pest control, supplier approval, cleaning and sanitation — documented to the level ISO 22000 and its supporting technical specifications require.
Traceability & recall procedure
A tested traceability system linking incoming materials to finished product batches, with a recall procedure your team has actually rehearsed, not just written.
Verification & validation
Scientific or documented validation that your control measures actually control the identified hazards, plus a verification schedule to confirm the system keeps working in practice.
ISO 22000 — frequently asked
Do we need HACCP certification first?
No — ISO 22000 incorporates HACCP principles directly. If you already have a HACCP plan, it becomes the foundation we build the wider management system around rather than a separate step.
How does this interact with export requirements (e.g. EU, GCC markets)?
ISO 22000 is widely recognised by export markets, though some buyers require additional GFSI-benchmarked schemes (e.g. FSSC 22000). We can advise which applies to your specific export destinations.
What's the biggest cause of failed food safety audits?
Most commonly, prerequisite programmes that exist on paper but aren't followed on the floor — cleaning schedules, supplier verification, or pest control records with gaps. Internal audits ahead of certification catch this.