ISO 22000

ISO 22000, the food safety standard

ISO 22000: 2005 among the standards is the first reference point on food safety. It can be adopted on a voluntary basis by all organizations involved in the agri-food chain. Agricultural, processing and distribution companies, but also producers of plants, packaging and any other step in the cycle that leads from the producer to the consumer.

ISO 22000 was drawn up by a group of experts from the regulatory bodies of 23 countries, with the contribution of the Codex Alimentarius Commission (FAO, WHO) and representatives of the sectors concerned. It was published by the International Standard Organization on 1 September 2005 with the aim of harmonizing the pre-existing national and international standards on food safety.

This management model is based on ISO 9000, from which it differs for the focus specifically dedicated to food safety and sanitation self-control (HACCP). ISO 22000 is a sort of umbrella that covers the entire path 'from the farm to the fork', with an approach that also enhances the aspects relating to risk communication.