ISO 22000 FSMS Certification

Major benefits include:

✔ Food Safety & Compliance

·         Systematic control of food safety hazards

·         Reduced risk of contamination and recalls

·         Supports compliance with FSSAI and global food laws

✔ Business & Market Benefits

·         Increased customer and consumer confidence

·         Eligibility for exports, large buyers & tenders

·         Strong brand image and credibility

·         Competitive advantage in the food market

✔ Operational Benefits

·         Improved process efficiency

·         Better documentation & traceability

·         Reduced wastage and rework

·         Clear roles and responsibilities

✔ Management Benefits

·         Risk-based decision making

·         Continual improvement culture

·         Better supplier control

1. Mandatory FSMS Policy & Objectives

·                     Food Safety Policy (approved by Top Management)
·                     Food Safety Objectives (measurable & monitored)
·                     Scope of FSMS
·                     Organization Chart & Roles / Responsibilities
·                     Food Safety Team & Team Leader Appointment Letter

2. FSMS Manual / System Documents

·                     FSMS Manual (aligned with ISO 22000:2018 clauses)
·                     Context of Organization & Interested Parties Analysis
·                     Risk & Opportunity Assessment
·                     Legal & Regulatory Requirements Register
·                     Document Control Procedure
·                     Record Control Procedure

3. Prerequisite Programs (PRPs) – Mandatory

·      Good Manufacturing Practices (GMP) Procedure
·      Good Hygiene Practices (GHP) Procedure
·      Cleaning & Sanitation Program
·      Pest Control Procedure & Records
·      Personal Hygiene Policy
·      Water Quality & Potability Records
·      Waste Management Procedure
·      Maintenance & Calibration Procedure
·      Supplier Approval & Evaluation Procedure
·      Storage, Handling & Transportation Procedure

4. HACCP / Food Safety Plan (Core Requirement)

·      Product Description & Intended Use
·      Process Flow Diagram
·      On-site Flow Diagram Verification Record
·      Hazard Analysis Worksheet
·      Identification of CCPs / OPRPs
·      Critical Limits (for CCPs)
·      Monitoring Procedures
·      Corrective Action Plan
·      Verification & Validation Records
·      HACCP Plan Approval

5. Operational Control Records

·      CCP / OPRP Monitoring Records
·      Temperature, Time & Process Control Logs
·      Incoming Raw Material Inspection Records
·      Finished Product Inspection Records
·      Traceability Records (Batch / Lot wise)
·      Product Identification & Recall Procedure
·      Mock Recall Test Records

6. Support System Documents

·      Training Procedure & Training Records
·      Competency Evaluation Records
·      Infrastructure & Work Environment Records
·      Equipment Cleaning & Maintenance Logs
·      Calibration Certificates (weighing scale, thermometer, etc.)

7. Non-Conformity & Improvement Documents

·                     Non-Conformance Report (NCR)
·                     Corrective Action & Root Cause Analysis
·                     Preventive Action Records
·                     Continual Improvement Records

8. Internal Audit & Management Review

·      Internal Audit Procedure
·      Internal Audit Plan & Checklist
·      Internal Audit Reports
·      Management Review Procedure
·      Management Review Meeting Minutes

9. Emergency & Control Procedures

·      Food Safety Emergency Preparedness Plan
·      Allergen Management Procedure (if applicable)
·      Food Defense / Food Fraud Risk Assessment
·      Customer Complaint Handling Procedure
·      Corrective Action on Customer Complaints

10. External & Legal Documents

·      FSSAI License / Registration
·      Factory License / Trade License
·      Water Test Report (Lab approved)
·      Pest Control Agreement
·      Medical Fitness Certificates of Food Handlers
·      Supplier Agreements / COAs

11. Certification-Related Documents

·      Application Form for Certification Body
·      Audit Plan & Audit Reports
·      Closure of Audit Findings

STEP 1: Check Eligibility

ISO 22000 can be applied by any food chain organization, such as:

·         Hotels, restaurants, catering services

·         Packaging, storage, cold storage, logistics

 FSSAI license (India) should already be available.

STEP 2: Decide Certification Scope

Define clearly:

·         Manufacturing location(s)

·         Compare current practices with ISO 22000:2018 requirements

·         Internally (if knowledge exists), or

·         Food Safety Policy & Objectives

·         PRPs (GMP, GHP, sanitation, pest control)

·         SOPs & records

Documentation must match actual operations.

STEP 5: Implement FSMS in Operations

·         Start maintaining records (CCP logs, cleaning logs, etc.)

·         Perform internal audit against ISO 22000 clauses

·         Take corrective actions & maintain records

STEP 7: Management Review Meeting

Top management must review:

·         Audit results

·         Improvement actions

Record Management Review Minutes.

STEP 8: Select an Accredited Certification Body

Choose a certification body that is:

·         Experienced in food sector

·         Company details

·         Number of employees

·         FSMS documents

·         Readiness for Stage-2 audit

Any gaps must be corrected before Stage-2.

STEP 11: Stage-2 Audit (Implementation Audit)

Auditor verifies:

·         Records & controls

·         Food safety practices

 Non-conformities (if any) must be closed within given time.

STEP 12: Issue of ISO 22000 Certificate

·         Validity: 3 years
·         required

1.Gap Analysis & Planning: Assess current practices against ISO 22000 requirements.

2.Implementation: Develop and document the FSMS, PRPs, and HACCP plan.

3.Internal Audit: Conduct internal checks to ensure compliance.

4.Management Review: Top management reviews the system's effectiveness.

5.Certification Audit (by an accredited body): Stage 1 (documentation review) and Stage 2 (implementation audit).

6.Certification & Surveillance: Receive certification and undergo periodic surveillance audits for ongoing compliance. 

ISO 22000 covers:

·         Food safety hazards

·         Infrastructure & hygiene

·         Supplier & raw material control

·         Process control

·         Storage, transport, and distribution

·         Emergency preparedness

·         Recall & traceability

·         Continuous improvement

Leadership

·         Food Safety Policy

·         Food safety culture

Support

·         Competence & training

·         Communication

·         PRPs (GMP, GHP)

·         OPRPs & CCPs

·         Traceability

·         Product recall

·         Number of employees

·         Process risk level

·         Certification body accreditation

Implementation Timeline

·         Implementation: 20–30 days