ISO 22000:2018 specifies food safety management-system requirements. System certification is not certification of every batch, a food-business licence or a guarantee of zero incidents.

01

Define the food-chain activity

List product groups, processing, storage, transport, sites and relevant services. Describe intended use and relevant consumer groups, process flow and outsourced steps. A storage-only scope should not imply certification of manufacturing. Match flow diagrams to actual operations and identify interfaces with suppliers and customers.

02

Connect hygiene foundations and hazard analysis

Use appropriate prerequisite programmes for the activity, then assess biological, chemical and physical hazards and select controls. A hypothetical recipe change may introduce an allergen or alter a process condition; review cleaning, labelling, suppliers and hazard controls rather than only editing the product name. Distinguish validation that controls can achieve their purpose, operational monitoring and verification that the system works.

03

Application and certification category

Provide products, processes, sites, shifts, workforce, external activities and current control evidence. ISO 22003-1 defines requirements for food safety system audit and certification bodies; relevant activity categories and competence matter. Check the proposed audit criteria and claimed accreditation for the actual activity. ISO 22000:2018 remains published with a 2024 amendment; a revision draft is not a new published edition.

04

Preparation and independent decision

ISO does not issue certificates. Verify the proposed issuer, standard and activity against any claimed accreditation scope. Consultancy cannot guarantee approval; the competent body evaluates evidence and makes the independent decision. The applicant implements the system and prepares procedures specific to its own operations and operating records. A certification enquiry to Kayra concerns actual activities, sites, application information, authority and impartiality risks; this role does not include designing or implementing the client’s system. A management-system certification body, other parts of the same legal entity and controlled entities cannot offer or provide management-system consultancy; separate contracts do not remove this restriction.

Sources and application limits

The recipe example is hypothetical. Hazard controls and legal obligations must be established for actual products; no universal processing temperature, shelf life or release criterion is supplied.