한
ENISO 22000 Food Safety Management Systems
Confirms that everyone in the food chain — growers, processors, packers, transporters and caterers — controls the hazards that could make food unsafe.
This standard is not covered by our IAS or UAF accreditation scopes. ITS certifies it under its own scheme. See our accreditations →
What this certification proves
ISO 22000 does not certify that the food you made is safe. Testing the finished batch cannot prove that — you would have to destroy what you are selling, and contamination does not distribute itself evenly enough to be caught by sampling.
So the standard controls the process instead. It combines a management system with HACCP: identify every biological, chemical and physical hazard in the flow, decide which steps are the ones where control is essential — the critical control points (CCPs) — set a measurable limit at each, monitor it, and record what you did when a limit was breached.
An audit spends most of its time on the hazard analysis and the CCP monitoring records. A plan with no monitoring records behind it is the most common finding.
Who this is for
- Food manufacturers and processors, including contract manufacturers
- Packaging, transport and storage businesses in the food chain
- Catering, franchise and central kitchen operations
- Food exporters whose buyers require a food safety management system
🌱 How this relates to ESG
S SocialMaps directly onto the S (Social) pillar — consumer health and product safety.
- GRI 416 (Customer Health and Safety) — asks for health and safety assessment of products and any incidents of non-compliance
- Korea's K-ESG guideline, S domain «consumers» — product and service safety management
- Buyer due diligence — retail chains and food brands audit their suppliers' food safety directly; third-party certification reduces that burden
- Traceability and recall procedures also support supply-chain transparency disclosures
- ⚠️ ITS certifies this standard under its own scheme — it is not within our IAS or UAF accreditation scope
What certification gives you
- Hazards are controlled in the process, not looked for in the finished batchSee the 8-step process →
- HACCP requirements are built in, so one system serves bothRequest audit duration and fees →
- Traceability and recall procedures limit the damage when something does go wrongCheck a certified organisation →
- Recognised by buyers across the food chain, reducing repeat supplier auditsCertification mark rules →
- Shares its skeleton with ISO 9001 — a combined audit reduces days and costSee ISO 9001 →
How the requirements are structured
This is the overall shape of what the standard asks for. Working through it in this order is a sensible way to prepare.
| Clause | Title | In plain terms |
|---|---|---|
| 4 | Context | Identify the part of the food chain you occupy and set the scope. |
| 5 | Leadership | Top management sets the food safety policy and appoints the food safety team. |
| 6 | Planning | Address risks and opportunities and set food safety objectives. |
| 7 | Support | Competence, external and internal communication along the food chain, and documented information. |
| 8 | Operation | Prerequisite programmes (PRPs), traceability, emergency preparedness, hazard analysis, CCPs and operational PRPs, and handling of unsafe product. |
| 9 | Performance evaluation | Verify the food safety system works, audit internally and review. |
| 10 | Improvement | Correct, update the hazard analysis, and improve. |
※ This is a summary written to help you, not the text of the standard. Please refer to the published standard for the exact requirements.
Before you apply, please check
Having these in place makes the audit considerably smoother. If you are not ready yet, you are still welcome to get in touch — we will set out what to do first, with a timeline.
- Is there a food safety team with a named leader?
- Are prerequisite programmes in place — cleaning, pest control, personal hygiene, maintenance?
- Is there a documented hazard analysis covering biological, chemical and physical hazards, including allergens?
- Are CCPs identified with measurable critical limits?
- 🔴 Are there CCP monitoring records — actual readings, not just the plan? This is the most common gap
- Is there a corrective action record for every occasion a limit was breached?
- Can you trace a batch one step back and one step forward, and have you tested a mock recall?
- Have you carried out at least one internal audit yourselves? (required before the audit)
You can apply for ISO 22000 certification here
Tell us your organisation’s size and the standards you need, and we will send you the audit duration and a fee proposal. You are free to decide after seeing it.
Tel 02-786-9242Email info@itscert.or.krFax 02-6940-9317
※ ITS Certification Body does not provide management system consultancy. Auditing and consultancy must remain separate. What we can do is explain the certification process and what you need to have in place.
Which audit division handles this
Audits against this standard are carried out by our 식품·화장품심사본부. See the organisation chart →