HACCP-based food safety management for manufacturers, processors, and supply chain organizations worldwide.
Complete implementation consulting and accredited certification services for food industry leaders.
ISO 22000 provides a PDCA-based framework for food safety management systems, integrating HACCP principles with prerequisite programs and management system requirements.
| Core Component | Description | Key Activities |
|---|---|---|
| HACCP Study & Plan | Science-based hazard analysis and control | Hazard assessment, CCP determination, critical limits, monitoring |
| Prerequisite Programs | Foundation controls per ISO/TS 22002-x | Infrastructure, sanitation, pest control, hygiene, maintenance |
| Traceability & Recall | Product identification and mock-recall capability | Lot tracking, supplier/customer links, recall procedures |
| Communication | External and consumer communication | Supplier requirements, customer notifications, complaint handling |
| Emergency Preparedness | Response to food safety incidents | Emergency contacts, product withdrawal, crisis management |
| Validation & Verification | Proof that controls work as intended | Control measure validation, system verification, trending |
| Nonconforming Product | Control of unsafe products | Product evaluation, disposition, corrective actions |
| Internal Audits | System performance assessment | Audit planning, execution, reporting, follow-up |
| Management Review | Top management system oversight | Performance review, resource allocation, improvement decisions |
| Continual Improvement | System enhancement and updating | Data analysis, corrective actions, system updates |
ISO 22000 is the core food safety management system standard. FSSC 22000 builds on ISO 22000 by adding sector-specific prerequisite programs plus scheme add-ons for Global Food Safety Initiative (GFSI) buyer acceptance.
Choose FSSC 22000 when: Major retailers or food manufacturers require GFSI-recognized certification. Choose ISO 22000 when: GFSI recognition is not required and you want the flexibility of the core standard.
Processing plants, co-packers, ingredient suppliers, finished goods manufacturers
Farms, orchards, livestock operations, aquaculture, post-harvest facilities
Food packaging manufacturers, cold storage, distribution centers, logistics
Restaurant chains, catering, institutional food service, retail food operations
Comprehensive implementation consulting OR accredited certification - we provide both services independently to maintain impartiality per ISO/IEC 17021 requirements.
Implementation Consulting: Complete system development, training, and preparation for certification with an independent accredited body.
Accredited Certification: Stage 1 and Stage 2 audits, certificate issuance, and surveillance audits as an accredited certification body.
Note: Due to impartiality requirements, we cannot provide both consulting and certification services to the same client.
Specializations: Pasteurization validation, CIP systems, cold chain management, pathogen control
Specializations: Pathogen reduction steps, temperature monitoring, sanitation validation, SSOP development
Specializations: Allergen cross-contact, foreign object control, sieving programs, metal detection
Specializations: Water quality, packaging integrity, filling line controls, chemical sanitation
Specializations: Agricultural water, worker hygiene, post-harvest handling, cold chain
Specializations: Migration testing, supplier qualification, storage controls, contamination prevention
AEC provides specialized expertise in integrating Halal and Kosher requirements within your ISO 22000 system, ensuring compliance with religious dietary laws alongside food safety requirements.
Typical project phases for ISO 22000 implementation, from gap analysis to certification.
Current state assessment and project planning
HACCP study and system design
Documentation and procedure development
Implementation and system operation
Stage 1 & Stage 2 audits
Typical Duration: 10-16 weeks
Client Effort: Core team of 3-6 people, 4-8 hours per week each during design/build phases. Higher effort during pilot and internal audit phases.
Typical Duration: 16-24+ weeks
Additional Considerations: Multi-site sampling design, corporate-site integration, standardization across locations, phased rollout approach.
Professional development courses designed specifically for food safety professionals implementing ISO 22000.
Complete implementation and internal audit training for food safety management systems.
Hands-on HACCP application with real facility assessments and hazard analysis workshops.
Professional auditor certification through CQI/IRCA accredited programs.
Classroom/Virtual: Scheduled public courses and private group sessions
On-site Workshops: Customized training at your facility with real-world application
Practical Components: HACCP labs, facility assessments, mock recall drills, and PRP design sessions
Real-world examples of successful ISO 22000 implementations across different food industry sectors.
Challenge: Multi-product dairy facility needed comprehensive food safety management to meet retailer requirements and reduce recall risk.
Solution: Implemented ISO 22000 with integrated HACCP system, enhanced allergen controls, and supplier verification programs.
Challenge: Family-owned poultry processor expanding to foodservice market needed robust pathogen control and third-party validation.
Solution: Developed comprehensive FSMS with enhanced SSOP programs, pathogen reduction validation, and integrated cold chain management.
ISO 22000 is the core food safety management system standard. FSSC 22000 is a certification scheme that includes ISO 22000 PLUS sector-specific prerequisite programs (ISO/TS 22002-x) PLUS additional scheme requirements for GFSI recognition. Choose ISO 22000 for general food safety management; choose FSSC 22000 when major buyers require GFSI-benchmarked certification.
ISO/TS 22002-x standards are not mandatory for ISO 22000 certification, but they provide excellent guidance for developing robust prerequisite programs. We recommend using the relevant sector-specific ISO/TS 22002 standard (food manufacturing, catering, farming, etc.) as a framework for your PRP development.
Implementation typically takes 10-24 weeks depending on facility complexity, current system maturity, and resources allocated. After implementation, certification involves Stage 1 audit (document review), followed 2-12 weeks later by Stage 2 audit (full system assessment). Certificate issuance occurs within 6-8 weeks after successful Stage 2 audit.
ISO 22000 requires demonstrated traceability capability. Mock recalls must show you can trace products both upstream (to suppliers/ingredients) and downstream (to customers/consumers) within reasonable timeframes. Typically, we help design mock recall scenarios that trace products within 2-4 hours and demonstrate complete lot isolation capabilities.
Multi-site certification allows a single certificate covering multiple locations under centralized management. Requirements include unified food safety policy, centralized management review, coordinated internal audit program, and sampling of sites during certification audits. This approach reduces costs and administrative burden while maintaining system integrity across locations.
Yes, both standards use the same Annex SL high-level structure, making integration straightforward. Common elements include context analysis, leadership commitment, risk-based thinking, internal audits, and management review. Many organizations implement integrated management systems covering quality (ISO 9001) and food safety (ISO 22000) together.
Not necessarily. CCPs are only required where hazard analysis determines they are necessary for food safety. Many food operations effectively control hazards through prerequisite programs alone. However, most processing operations will have at least one CCP (such as thermal processing, metal detection, or pH control). The key is following the CCP decision tree systematically.
ISO 22000 is widely accepted by international buyers, regulatory bodies, and many retailers, especially outside North America. Major global food manufacturers increasingly require GFSI-benchmarked schemes (like FSSC 22000, BRC, SQF) for supplier approval. We help assess your customer requirements and recommend the most appropriate certification path.
Contact our food safety experts for a customized implementation quote or certification assessment.