ISO22000 is an internationally recognized management system standard focusing on food safety, with the core objective of ensuring the safety of food from production to consumption through full-chain control.
Introduction to certification standards
ISO22000 integrates the key elements of food safety management and is applicable to all organizations related to the food chain.
The coverage includes the entire process of food production, processing, transportation, storage, and sales.
The core objective is to identify and control food safety hazards, ensuring that products meet safety requirements.
Emphasize the scientific nature, systematicness, and continuous improvement of the system.
Differences from related systems
1. Difference from ISO9001 (Quality Management System)
Key Focus: ISO22000 specializes in food safety, while ISO9001 focuses on overall quality management (including quality, efficiency, etc.).
Scope of application: ISO22000 is targeted at food chain organizations, while ISO9001 is applicable to various industries.
Key requirements: ISO22000 mandates hazard analysis and critical control points, while ISO9001 does not have such specific requirements.
2. Differences from ISO45001 (Occupational Health and Safety Management System)
Management Objectives: ISO22000 focuses on the safety of the food itself, while ISO45001 focuses on employee occupational health and workplace safety.
Goal orientation: The former ensures food safety for consumers, while the latter reduces workplace safety risks.
Applicable scenarios: ISO22000 is limited to food-related fields, while ISO45001 is applicable to all industry organizations.
3. Difference from HACCP (Hazard Analysis and Critical Control Point)
Differences in nature: HACCP is a specific food safety control method, while ISO22000 is a comprehensive management system standard.
Scope: ISO22000 incorporates the core principles of HACCP and also incorporates general requirements for management systems (such as leadership and resource management).
Applicability and Flexibility: HACCP can be applied independently, while ISO22000 requires the establishment of a complete system framework and compliance with all its provisions.
Certification core information
1. ISO22000 certification conditions
The business has complete operating qualifications that are still within their valid period, and has no records of major violations of laws and regulations.
The food safety management system has been established and officially operated for ≥3 months in accordance with the ISO22000 standard.
During the operation of the ISO22000 standard system, there are complete records to support and prove the effective implementation and traceability of the system.
The production/business premises, equipment, and facilities comply with the relevant regulatory requirements for food safety production.
Personnel in key positions (such as HACCP team members and inspectors) possess corresponding qualifications and training certificates.
The organization must possess legal business qualifications (such as a business license, production license, etc.).
A food safety management system compliant with ISO22000 standards has been established and has been operational for over three months.
There are complete records during the operation of the system, which can prove the effective implementation of the system.
2. ISO22000 certification materials
Qualification documents: business license, production/operating license, environmental impact assessment report, etc.
System documents: quality manual, procedure documents, work instructions, HACCP plan, etc.
Operational records: raw material procurement records, production process records, inspection reports, internal audit and management review records, etc.
Certification process
Organize the submission of certification applications and relevant materials.
The certification body reviews the materials and confirms whether to accept the application.
Implement the first stage of audit (document review + initial on-site visit).
Implement the second-stage audit (comprehensive on-site audit to verify the effectiveness of system operation).
The audit team submits the audit report, and the certification body makes a certification decision.
Issue the certification certificate and proceed to the subsequent supervision and audit stage.
Key elements of certification
Certification terms: The ISO22000 standard is centered around six major modules: leadership, planning, support, operation, performance evaluation, and improvement.
Certification time: Single-stage review typically takes 1-3 days (adjusted according to the size and complexity of the organization).
Certification cycle: Generally, it takes 2-3 months from application to obtaining the certificate (including system rectification time).
Certification cost: It primarily depends on the number of organization members, industry type, and scale, generally ranging from tens of thousands of yuan (including audit and certification fees).
Certification-related supporting content
1. ISO22000 standard certification scheme and plan
Certification scheme: Customized according to the organization's product type, production scale, and risk level, clarifying the scope, focus, and requirements of the audit.
Certification plan: It includes specific details such as audit schedule, composition of the audit team, audit criteria, and sampling plan.
2. ISO22000 standard certification audit and reporting
Certification audit: It is divided into two stages: the first stage (document compliance audit) and the second stage (on-site actual operation audit).
Certification report: Detailed records of audit findings, non-conformities, system operation evaluation, and certification conclusions.
3. ISO22000 certification certificate and logo
Certification: This certificate attests that the organization's food safety management system complies with the ISO22000 standard and is valid for a period of 3 years.
Certification Mark: After being authorized by the certification body, it can be used on product packaging and promotional materials (subject to the usage rules).
4. ISO22000 standard certification services and institutions
Certification body: It must possess qualifications recognized by the China National Accreditation Service for Conformity Assessment (CNAS), such as ISO22000 certification.
Certification services: including preliminary consultation, guidance on system establishment, audit coordination, subsequent supervision and review, certificate renewal, etc.
5. Authentication rules
Comply with the relevant CNAS accreditation rules and the specific implementation guidelines of the certification body.
Clarify the audit process, sampling requirements, rectification of non-conformities, and the frequency of supervision and audits (generally once a year), etc.
The significance of certification
Improve the level of food safety management and effectively avoid safety risks in production and operation.
Enhance the trust of customers and consumers in the product, and improve market competitiveness.
Meet government regulatory requirements and customer supply chain access conditions.
Standardize production and operation processes to reduce losses caused by food safety issues.
Provide a "food safety passport" for organizations to enter the international market.
Audit focus and rectification guidelines
1. High-frequency audit focus
The comprehensiveness of hazard analysis (whether it covers all links such as raw materials, production, storage, etc.).
Monitoring records of key control points (such as temperature, time, and whether the inspection results are complete).
Supplier management (evaluation, assessment, and whether the disposal of unqualified suppliers is standardized).
Nonconforming product control (whether the identification, isolation, disposal, and traceability processes are effective).
2. Guide for rectifying common problems
Problem 1: The ISO22000 standard system documents do not align with actual operations. Rectification: Revise the documents to make them practical, and organize staff training on the new document content.
Problem 2: The records of key control points in ISO22000 are incomplete. Rectification: Supplement the missing records, optimize the record forms, and designate specific personnel to be responsible for record review.
Issue 3: There is no consistent evidence for supplier evaluation. Rectification: Improve the annual supplier assessment records and supplement with on-site audit reports or third-party inspection reports.
