| TURKAK ACCREDITED CERTIFICATION BODY ISO 22000:2018 Food Safety Management System Certification Services QSI Belgelendirme Muayene ve Test Hizmetleri Ltd. Sti. |
| STANDARD ISO 22000:2018 | ACCREDITATION BODY TURKAK - AB-0081-YS | SCOPE C, D, E, F, G |
ABOUT THE STANDARD
ISO 22000 is a globally recognised Food Safety Management System (FSMS) standard developed by the International Organization for Standardization (ISO), covering all links in the food chain. First published in 2005, the standard was comprehensively revised and reissued as ISO 22000:2018.
The standard integrates the principles of Hazard Analysis and Critical Control Points (HACCP), Prerequisite Programmes (PRPs), and a structured management system approach into a single framework. ISO 22000:2018 is aligned with ISO's High Level Structure (HLS), making it straightforward to integrate with ISO 9001 (Quality), ISO 14001 (Environment), and ISO 45001 (Occupational Health and Safety).
| Key Distinction: ISO 22000 vs. HACCP While HACCP focuses solely on the production process, ISO 22000 provides a comprehensive management system framework covering the entire food chain — from raw materials to final consumption — including production, packaging, storage, transportation, distribution, and retail. |
SCOPE
ISO 22000:2018 is applicable to all organisations in the food chain, regardless of size or type of operation. Designed around a "farm to fork" philosophy, the standard covers the following sectors:
| ORGANISATIONS WITHIN SCOPE • Food manufacturers and processors (meat, dairy, grain, beverages, etc.) • Food packaging and packing facilities • Storage, cold chain, and logistics service providers • Mass catering, restaurants, and hotel food operations • Food retailers and distributors • Suppliers of food ingredients, additives, and equipment manufacturers |
KEY ELEMENTS OF THE STANDARD
| 1. Interactive Communication Effective and transparent information flow across all links of the supply chain. | 2. System Management Integrating food safety objectives with the organisation's overall strategy. |
| 3. Prerequisite Programmes (PRPs) Establishing basic hygiene conditions and infrastructure for safe production. | 4. HACCP Principles Systematic management of risks through hazard analysis and critical control points. |
BENEFITS OF CERTIFICATION
| ✓ Stakeholder Confidence Internationally recognised proof of your food safety commitment. | ✓ Regulatory Compliance Systematic fulfilment of domestic and international food legislation. |
| ✓ Risk Management Proactive identification and prevention of potential crises. | ✓ Market Access Meeting prerequisites demanded by major global buyers. |
| ✓ Operational Efficiency Standardised processes and reduced product recalls/complaints. | ✓ Brand Reputation A tangible demonstration of corporate commitment to safety. |
CERTIFICATION PROCESS
| 1 | Application: Submission of enquiry form and application to QSI Belgelendirme. |
| 2 | Document Review: Desktop review of the organisation's FSMS documentation. |
| 3 | Stage 1 Audit: Assessment of the system's readiness for certification. |
| 4 | Stage 2 Audit: On-site audit to verify effective implementation of the system. |
| 5 | Decision: Issuance of the ISO 22000:2018 certificate upon conformity. |
| 6 | Surveillance: Annual surveillance audits throughout the 3-year validity period. |
| Why QSI Belgelendirme? QSI Belgelendirme is an established TURKAK-accredited certification body with extensive experience. Our team of lead auditors comprises specialists who understand the food industry's dynamics. Our client-centred approach ensures a smooth and efficient certification process. Contact QSI Belgelendirme to obtain or renew your ISO 22000:2018 certificate. |
