APPLICATION 01
Food production
Connect process hazards with operational food safety controls.
INTERNATIONAL / FOOD SAFETY MANAGEMENT
ISO 22000.
Food safety, from process to practice.
Develop a food safety management system that connects hazard analysis, prerequisite programmes and supply chain communication, with practical implementation support and preparation for independent ISO 22000 certification assessment.
Scope review · Documentation · Coordination
FOOD SAFETY MANAGEMENT
International
ISO 22000
SERVICE AT A GLANCEISO 22000 Food Safety ManagementInternational
YOUR MARKETInternational
YOUR FOCUSFood safety management
OUR APPROACHConnected compliance support
FROM THE DETAILSTo the
possibilities.CLARITY AT EVERY STEP
possibilities.CLARITY AT EVERY STEP
Built around your organization.
Focused on your next market.
Focused on your next market.
01 / THE BIG PICTURE
Understand the requirements.
See the opportunity.
ISO 22000 provides food safety management system requirements for organizations in the food chain. It brings together system management, communication, prerequisite programmes and HACCP principles. Effective implementation depends on the actual products, processes and intended consumers.
Complise Global helps organizations organize those elements into a usable system. The work begins with the operation and its hazards, then builds responsibilities and evidence around the controls needed to manage food safety consistently.
Explore the requirements02 / WHERE IT APPLIES
Teams and operations.
A shared focus on improvement.
Start with your activities, sites and customer expectations. Here are some of the organizations and operations covered by this service.
APPLICATION 02
Storage and distribution
Manage relevant handling conditions and traceability.
APPLICATION 03
Food services
Build responsibilities around preparation and service activities.
These are examples. The scope depends on your activities, sites and the selected standard or programme.
03 / THE PATH FORWARD
From assessment
to a clear outcome.
Connect scope review, implementation and assessment with a plan suited to your organization.
Define the operation
Map products, processes and interfaces.
Plan hazard controls
Develop appropriate programmes and assessment.
Implement evidence
Train teams and verify operating records.
Prepare the assessment
Review system effectiveness and certification scope.
One connected workflow, with your organization at the center.
Create your project brief04 / EXPLORE THE DETAILS
Your requirements.
The details, made clear.
Open a topic for guidance on scope, requirements, documentation and practical considerations.
6 topics in this guide
CHAPTER 01Define the food chain scopeIdentify the products, services, sites and activities covered by the system. Include storage, transport or outsourced interfaces…
Identify the products, services, sites and activities covered by the system. Include storage, transport or outsourced interfaces relevant to the operation. The scope should make clear what is controlled and how responsibility passes to suppliers or customers.
CHAPTER 02Build prerequisite programmesEstablish the basic operating conditions supporting hygienic production or handling. Select the programmes appropriate to the…
Establish the basic operating conditions supporting hygienic production or handling. Select the programmes appropriate to the sector and process rather than copying another facility’s checklist. Keep records that demonstrate these conditions are maintained.
- Cleaning and hygiene arrangements
- Supplier, storage and maintenance practices
CHAPTER 03Assess hazards and control measuresMap the process and evaluate relevant food safety hazards. Connect the analysis to justified control measures and monitoring…
Map the process and evaluate relevant food safety hazards. Connect the analysis to justified control measures and monitoring arrangements. The team should understand what to do when a limit or planned condition is not met, including how affected product is handled.
CHAPTER 04Maintain traceability and communicationCreate a practical way to identify affected materials and products when a concern arises. Define who communicates with suppliers,…
Create a practical way to identify affected materials and products when a concern arises. Define who communicates with suppliers, customers and authorities as applicable. Test the system with a realistic scenario so missing records are found before a real incident.
CHAPTER 05Check effectiveness and readinessReview monitoring, verification and corrective action records alongside internal audits and management review. Training should…
Review monitoring, verification and corrective action records alongside internal audits and management review. Training should enable staff to explain their responsibilities. Certification preparation should reveal weak controls instead of simply reorganizing documents for an auditor.
CHAPTER 06Understand certification boundariesAn independent body assesses the food safety management system. Certification does not replace licences, legal food requirements…
An independent body assesses the food safety management system. Certification does not replace licences, legal food requirements or customer-specific schemes. We help determine the right scope, prepare implementation evidence and coordinate readiness for the selected assessment route.
No matching topics
Try “testing”, “documents” or “process”.
Official sources & further reading
ISO — ISO 22000:2018 ISO — Food safety management overview ISO — Certification and choosing a certification bodyRequirements depend on the scope, sites and programme. Confirm the applicable standard, assessment route and current scheme rules before proceeding.
05 / A LITTLE MORE CLARITY
Your questions.
Our starting points.
Practical answers to common questions about ISO 22000 Food Safety Management.
01Is ISO 22000 only for food factories?
No. It can apply across the food chain, including relevant transport, storage, catering and other supply activities.
02Is ISO 22000 the same as HACCP?
It incorporates HACCP principles within a broader management system that also addresses communication, prerequisite programmes and system operation.
03Does certification replace food permits?
No. Statutory licences, product requirements and customer obligations remain separate responsibilities.
04Who issues the certificate?
An independent certification body performs certification. ISO publishes the standard and does not certify the business.
KEEP YOUR POSSIBILITIES OPEN
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LET’S PLAN WHAT’S NEXT
Your business.
A world of potential.
Turn your project details and ambitions into a clear starting point.
Create my project briefService marks and organization names identify the standards and regulatory topics discussed. They do not indicate certification of, affiliation with, or endorsement of Complise Global.