ISO refers to International Organization for Standardization. Here we are discussing ISO 22000 Certification which is for Food Safety Management System.

ISO makes sure that the quality of the products, including their services can be trusted because they’re safe. Did you know that ISO has its own 21000 International Standards? Well, it does. And did you know about ISO ‘s technical committee?

The panel of experts that are present on the technical committee develop the ISO standards. They make drafts first and then all the members who are shareholders or consumers give votes and comments. After proper analysis of the draft, if all the members agree on it, then only it becomes an official ISO standard. The members of the committee can be consumer associations, various NGOs or the Govt itself. This means the experts are from different parts of the world!!

The consumer groups request the standards to be taken into consideration and then the idea becomes the draft, all the views from different shareholders and other experts are analyzed to make the standard finally develop.

[email protected] -is the one you can email your complaints regarding any problem. Be it the misuse of ISO logo or an organization falsely claiming to be certified by the ISO.

ISO ’s headquarters are in Geneva, Switzerland. ISO sets standards and the members who are representing standards who are from national standards organizations.


The ISO standard 22000 refers to the management of food safety. For the food safety hazards, this standard presents several guidelines to be followed by the companies. These safety management standards may help the companies to stop the production/ distribution of harmful food items, which eventually could become a problem. International standards are thus required to ensure today’s working conditions of the food-related businesses.

ISO 22000:2005 sets out the requirements for a food safety management system. It maps out as to what an organization needs to do in order to demonstrate its ability to control the food safety hazards in order to ensure that the food is safe. It also can be used by any organization regardless of its size or its position in the food chain.

In the food chain, many of the manufacturers and the traders are involved, therefore in order to increase the safety of individuals who are thus consuming food from them, then the guidelines under ISO standard 20000 are followed.

Update on the food management system is thus important in order to maintain the stability of any organization. In fact, by noticing an organization’s hazard control, the other traders and the shareholders can get attracted to the respective organization in order to become the potential investors!  Maintaining the efficiency in a food management is a must.

Some Changes has been made by the experts in the IS0 22000 recently in the month of June 2018.

The major changes in ISO 22000 are –

1) The high – level Structure –

The new version of ISO 22000 will follow the same structure as all the other ISO management system standards, the High-Level Structure(HLS)  in order to make life easier for businesses using more than one management system standard.

2) The Risk Approach –

The standard now includes a different approach to understand the risk.

3) The PDCA cycle –

The standard analyzes the Plan-Do-Check-Act cycle, by two separate cycles in the standard which are working together. First, which is covering the management system and the second, which is covering the principles of HACCP.

4) The Operation Process –

A clear description is mentioned about the differences between key terms such as Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).

Who is Responsible for the Revision?

This revision process is carried out by the specialists from over thirty countries with expertise in establishing, implementing and auditing the food safety management systems.

If you want to Apply for ISO Registration, you can go with ISO Certificate Online.

Related Topic: What are international standardization and its process?