Best Practice

ISO 22000 family of standards

The International Organization for Standardization (ISO) is a globally recognised name in standards development.  Their history dates back to their inception in 1947, but it wasn’t until 1987 that their most popular set of standards, the ISO 9000 series, were first published.

In the early 2000’s an ISO working group was formed to develop ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.  At that time it was clearly recognised and accepted within the food industries globally that the CODEX HACCP Principles was the risk management tool of choice, but there was no one globally recognised standard that incorporated these principles within a management system framework.  There were hundreds of schemes and standards being used by sectors of the industry in various countries, but none that were truly globally recognised.  Because of the plethora of standards in use many thought that ISO had 'missed the boat'.

ISO 22000 was published in 2005, with slow response to start, but the ISO survey of 2013 reported that there were 26 847 certificates issued globally, an increase of 15% on the previous year.  Part of the success of this standard can be attributed to the ability for businesses to integrate systems easily with other management systems such as ISO 9001 and ISO 14001, for quality management and environmental management respectively, due to the common requirements across all of these documents.

This standard is currently under revision, with Working Group 8 of ISO TC34/SC17 meeting again in October 2015 to discuss Working Draft 2.

JAS-ANZ has been closely involved in the development of the ISO 22000 family of standards, through the ISO sub committee ISO TC34/SC17 and also the Standards Australia mirror committee FT-024-00-01 because of the importance of food standards to the Australian and New Zealand economies.

For more information on this standard and related standard, the following are useful links to related resources: