ISO 22000:2018 (FSMS)


Food Safety Management Systems are effectively reinforced to ensure the safety of your food products. If something does go wrong, it results in a timely control on hazards that can end up making or breaking your business.

Food safety management system (FSMS) is directly or indirectly involved in the food chain supply:

  • To operate a food safety management system that enables the safe procurement, storage, handling/processing, distribution, sale and use of its products so customers can safely eat.
  • To ensure customers that they’re getting safe products and services.
  • To evaluate and assess mutually agreed customer food safety requirements to demonstrate conformity with them, while also engaging in various other tasks.
  • to communicate food safety effectively so as to be understood by other people within the food chain
  • Ensure that the organization conforms to its food safety policy.
  • Demonstrate conformity to relevant interested parties.

All requirements of this document are generic and will be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, packaging materials and other food contact materials.

This standard incorporates and complements the main elements of ISO 9001, the standard for quality management systems, as well as hazard analysis and critical control points (HACCP), a preventive approach to food safety. ISO 22716 is a standard for producing food. One aspect of the ISO 22716 standard is that it helps organizations develop, implement, monitor and continually improve a food safety management system within the context of their business. The ISO 22716 Standard helps businesses to produce food safely in accordance with not only the organization’s statutory and regulatory requirements but also in accordance with its own policies.


Primary Elements of an FSMS

  • Interactive communication across the organization.
  • System management that includes documentation.
  • Prerequisite programs, which ensure a clean, sanitary environment
  • Identify, prevent and remove food safety hazards


Principles of an FSMS

  • Customer focus
  • Leadership
  • Engagement of people
  • Process approach
  • Improvement
  • Evidence-based decision-making
  • Relationship management