ISO 22000 Food Safety Management

ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.


NEWS: ISO/DIS 22000 has been published

The Draft International Standard (DIS) for ISO 22000 has been published. This is the time when organizations like yours have the opportunity to review the draft and make comment. Comments are accepted from businesses, interested parties and individuals. As your national standards body, BSI will gather all of the comments from across the UK and submit them to the ISO committee for consideration.
To complete your review and provide your comments, please use visit our comments portal.

If your organization is certified to ISO 22000: 2005 purchasing a copy of the DIS can help you start thinking about your transition to the revised standard.

Buy the standard


What are the benefits of ISO 22000?

  • Introduce internationally recognized processes to your business
  • Give suppliers and stakeholders confidence in your hazard controls
  • Put these hazard controls in place across your supply chain
  • Introduce transparency around accountability and responsibilities
  • Continually improve and update your systems so it stays effective
  • ISO 22000 contains the food safety management system requirements of FSSC 22000 (which is a Global Food Safety Initiative, GFSI recognised scheme) and is used along with requirements for prerequisite programs for the appropriate industry sector

How to get certified to ISO 22000

ISO 22000 Food Safety Management system certification should be hassle-free. You'll be appointed a BSI Client Manager, a trusted expert with relevant industry experience to your business, who can guide you through the process.


Associate Consultant Programme

Get the additional support and advice you need to become certified with our Associate Consultant Programme. We can connect you with over 200 UK members who offer specialist consultancy services independent of BSI.