ISO 22000 Certification Mark

Adding value with our service portfolio

Adding value with our service portfolio

Certification:  ts-iso-22000-en-example

Food Safety Management System / Voluntary assessment   

Certification standard:

International standard ISO 22000 (Requirements for a food safety management systems)                                  

Standard owner:

ISO International Organization for Standardization


What does the standard ISO 22000 cover?

The ISO 22000 standard defines the requirements for a certifiable food safety management system (FSMS). This includes but is not limited to:

  • Implementation of a food safety management system (FSMS), taking into account the context of the organisation and the expectations of interested parties
  • Management, roles, responsibilities and authorities in the organisation as well as implementation of the food safety policy and objectives
  • Actions to address risks and opportunities
  • Planning of changes
  • Provision of the necessary resources (people, infrastructure, work environment)
  • Employee competence and awareness, internal and external communications
  • Operational planning and control
  • Prerequisite programmes in accordance with the industry-specific ISO/TS 22002-X standard
  • Traceability system
  • Emergency preparedness & response
  • Risk analysis, validation of control measures and emergency response plan (HACCP / OPRP plan)
  • Control of monitoring and measurement, verifications
  • Corrections and corrective actions
  • Handling of unsafe products, withdrawal and recall
  • Evaluation of food safety management system performance
  • Internal audit, management review, improvement, updating

  • What does “Certification” and/or the issue of a certification mark in accordance with ISO 22000 by TÜV SÜD Management Service GmbH mean?
    • The customer has submitted to voluntary assessment (audit) in accordance with defined criteria (certification standard).
    • A certificate and/or the authorisation to use a certification mark are only issued if the assessment (audit) does not reveal any major non-conformities with the requirements of the relevant standard.
    • Certificates and/or certification marks are valid for a limited period of time. Interested parties can check the validity of individual certificates in the certificate database of TÜV SÜD Management Service GmbH.
    • To maintain certificate validity, the certificate holder must complete and successfully pass annual announced assessment (audit) with a positive result.
    • Unannounced audits are possible in specific cases.
  • How is the audit performed?

    Independent and qualified experts (auditors) apply the following auditing techniques:

    • Document review:
      Review of documentation such as documented procedures, work instructions and test standards
      o Inspection of formulations and specifications
      o Assessment of food labelling
      o Specific traceability tests 
      o Assessment of analysis results
      o Inspection of training programmes and records


    • On-site-audit:
      On-site inspection of all areas of the organisation
      o Evaluation of infrastructure and workspaces
      o Evaluation of operational and personal hygiene
      o Evaluation of the control of critical parameters and processes (emergency response, CCPs and OPRPs)
      o Review of the traceability of raw materials, products and packaging materials
      o Interviews of employees at the organisation
      o Comparison of documentation and actual workflows
  • What is beyond the scope of certification in accordance with the ISO 22000 standard?
    • This certification does not constitute product certification. Certification thus does not provide any direct statements on the quality of a product or service of the certified customer. Certification in accordance with ISO 22000 does not mean that the company manufactures products or provides services of higher quality.
    • Certification in accordance with ISO 22000 does not guarantee that a product or service always complies with the customer food safety requirements in all individual cases, even though this is one of the key objectives of the Food Safety Management System.



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