Food safety relates to the presence of food-borne hazards in food at the point of consumption. Because food safety hazards can be introduced at any stage of the food chain, adequate control throughout the food chain is essential. ISO 22000 specifies requirements for a food safety management system that combines interactive communication, system management, prerequisite program, and HACCP principles to ensure food safety along the food chain.
ISO 22000 is a base standard program in ANAB’s fee schedule.
Please refer to the information about the accreditation process at How to Become an ANAB-Accredited Certification Body.
You can view the ISO 22000 application in .pdf format to understand specific requirements but the application process must be completed online via ANAB’s EQM database; first-time EQM users must register to create an account.
Accreditation Requirements for Management Systems CBs
CL 5314, ISO-TS 22003:2013 Requirement Matrix
Available from ANSI (with member discount):ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain
ISO/TS 22002-1:2009, Prerequisite programmes on food safety - Part 1: Food manufacturing
ISO/TS 22002-2:2013, Prerequisite programmes on food safety - Part 2: Catering
ISO/TS 22002-3:2011, Prerequisite programmes on food safety - Part 3: Farming
ISO/TS 22002-4:2013, Prerequisite programmes on food safety - Part 4: Food packaging
ISO/TS 22002-5:2019, Prerequisite programmes on food safety - Part 5: Transport and storage
Available from IAF:IAF MD 16:2015, Application of ISO/IEC 17011 for the Accreditation of Food Safety Management Systems (FSMS)
ANAB requirements for scoping for FSMS are included in ANAB Accreditation Rule 22
For more information, contact anab@anab.org.
