Requirements of ISO 22000
ISO 22000:2018 sets out requirements for a food safety management system (FSMS). The standard is published by ISO . For HACCP principles, see the NVWA (Netherlands Food and Consumer Product Safety Authority) . For food hygiene obligations, see the EU Hygieneverordening 852/2004 (EU Food Hygiene Regulation) .
The most important audit point is demonstrable effectiveness. Can you show that hazards are controlled and that deviations are corrected quickly and structurally?
Requirements of ISO 22000 in brief
| Theme | What does the auditor look at? | Read more |
|---|---|---|
| Context and scope | Clear delimitation of products, processes and supply chain | Who is it for? |
| Leadership and governance | Roles, authorities, policy objectives | Step-by-step plan |
| PRPs and HACCP | Hazard control based on risk analysis | HACCP and PRPs |
| Monitoring and verification | Demonstrable implementation and effectiveness | Audit process |
| Improvement cycle | Deviations, CAPA and management review | Audit process |
The core blocks of ISO 22000
1. Context and scope
You define the boundaries of the system: products, processes, sites and supply chain partners.
2. Leadership
Management sets objectives and priorities, provides resources and monitors performance. One area that is increasingly assessed explicitly is food safety culture: the actual behaviour around food safety within the organisation.
3. Planning and risk
You assess risks and opportunities in processes and set objectives for food safety.
4. Support
You ensure competence, communication, resources and documentation. An overview of all mandatory records and procedures is on the page mandatory documents for ISO 22000.
5. Operational control
You set up and maintain PRPs, HACCP, monitoring, verification and traceability.
6. Performance evaluation
You measure performance through KPIs, internal audits and management reviews.
7. Improvement
You address deviations with corrective measures and prevent recurrence.
Audit-critical components of ISO 22000
| Component | Why is it critical? |
|---|---|
| Up-to-date hazard analysis | Without a current risk analysis, control is not reliable |
| CCP/OPRP with limits | Direct evidence of operational food safety control |
| Traceability and recall | Crucial in incidents and for customer trust |
| Supplier assessment | Supply chain risk drives a large part of your total risk |
| CAPA follow-up | Shows that you improve structurally |
Priorities per phase of ISO 22000
Start-up phase
Focus: scope, governance, PRP baseline.
- Define product and process scope.
- Assess PRP status per site.
- Set team roles and decision lines.