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ISO 22000:2005 Certification


ISO 22000:2005 is a Food Safety Management System that can be applied to any organization in the food chain. It demonstrates the organization’s ability to control food safety hazards and that food is safe at the time of human consumption.

It is applicable to all organizations, regardless of size, which is involved in any aspect of the food chain and wants to implement systems that consistently provide safe products.

  • Food Processing industries.
  • Food Packaging industries.
  • Food Storage warehousing and Distribution.
  • Organizations involved in Public Food Sales.
  • Laundry & Pest Control.
  • Food Production and Manufacturing.

Why do we need FSMS?

  • Customer Satisfaction and Enhanced Image.
  • Food safety.
  • Complementary to QMS.


  • FSMS uses a management systems approach as well as HACCP process.
  • ISO 22000 integrates the principles of the Hazard Analysis and Critical Central Point. Hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures.
  • PAS 220 specifies for prerequisite programs for food manufacturers.
  • ISO 22000 is industrial-specific risk management system for any type of food processing.
  • FSSC 22000 is a Food Safety certification scheme that uses ISO 22000 and PAS 220.
  • ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed.
  • ISO 22000 can be applied independently or integrated with existing management systems.