ISO 22000 is the most popular voluntary international food safety standard in the food industry with more than 39,651 sites certified worldwide.

The ISO 22000 family are international voluntary consensus standards that align with Good Manufacturing Practices (GMP) and the World Trade Organization (WTO) Principles for the Development of International Standards.

Everyone’s quality of life will benefit from the ISO 22000 rules and regulations from the following provisions.

What is ISO 22000?

ISO 22000 is the most popular voluntary international food safety standard in the food industry with more than 39,651 sites certified worldwide.

The ISO 22000 family are international voluntary consensus standards that align with Good Manufacturing Practices (GMP) and the World Trade Organization (WTO) Principles for the Development of International Standards.

Everyone’s quality of life will benefit from the ISO 22000 rules and regulations from the following provisions.

What is ISO 22000 Certification

ISO 22000 details the guidelines and requirements for designing a Food Safety Management System (FSMS) that enables food industry operators to identify and control food safety hazards.

ISO 22000 combines several national food safety standards into a simple, internationally recognized set of responsibilities and requirements. ISO 22000 also incorporates elements of Good Manufacturing Practices (GMP), and Hazard Analysis Critical Control Points (HACCP) and other leading preventive procedures.

Why get ISO 22000 Certified? 

– Enhanced utilization of resources globally Increased profits for companies
– More quality jobs in the food industry
– Improved economic development
– Safer food safety
– Reduced rates of foodborne illness
– Effective documentation of techniques, procedures and methods
– Possible harmonization of national food standards is provided
– It is an effective international standard
– For regulators, it is the most suitable system
– It provides companies with enhanced food safety and prevents profits from declining.