Overview Of Mandatory Procedures In Iso 22000

By Author: Jennifer Midland
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ISO 22000 is the globally recognized standard for food safety management, designed to ensure that food products are safe for consumption throughout the entire supply chain. One of the core principles of ISO 22000 is the establishment of documented procedures, which are crucial for maintaining a structured and efficient food safety management system (FSMS). These procedures provide the guidelines and controls necessary to mitigate risks and ensure food safety from farm to fork.

In this article, we'll explore the mandatory procedures required by ISO 22000, why they are important, and how they contribute to a robust food safety system.

Understanding the Role of Procedures in ISO 22000

ISO 22000 requires organizations to establish and maintain documented procedures to ensure effective food safety management. These procedures help organizations systematically address risks, comply with legal requirements, and continuously improve their FSMS.

While the standard emphasizes the need for procedures, it doesn’t prescribe a specific format or structure. The flexibility in documenting procedures allows organizations ...
... to tailor them to their specific operations, risks, and regulatory requirements. However, the procedures must be documented, controlled, and accessible to the relevant personnel.

Mandatory Procedures in ISO 22000

ISO 22000 outlines several mandatory procedures that are crucial to managing food safety. These procedures ensure that the system is operating effectively and that all food safety hazards are properly addressed. Below are the key mandatory procedures in ISO 22000:

1. Procedure for Document and Data Control

This procedure ensures that all documents and records required by the FSMS are adequately controlled. Proper document and data control guarantees that only the most current, approved versions of documents are in use and that outdated or obsolete documents are removed from circulation.

2. Procedure for Correction, Corrective and Preventive Action

The Procedure for Correction, Corrective and Preventive Action is essential for identifying and addressing non-conformities in the food safety management system. It outlines how to investigate the root causes of food safety issues, take corrective actions, and prevent recurrence through preventive actions.

3. Internal Audit Procedure

The internal audit procedure ensures that the FSMS is functioning as planned and meets the requirements of ISO 22000. Regular internal audits provide valuable insights into the effectiveness of the system and help identify areas for improvement.

4. HACCP Plan Procedure (Hazard Analysis and Critical Control Points)

This procedure is used to identify, evaluate, and control food safety hazards during the production process. HACCP is critical for preventing foodborne illnesses and ensuring safe food production.

5. Emergency Preparedness and Response Procedure

This procedure ensures that the organization is ready to handle emergencies related to food safety, such as contamination, recalls, or natural disasters. It outlines the steps to be taken during an emergency and ensures that the organization can respond effectively to protect public health.

Additional Mandatory Procedures in ISO 22000

In addition to the procedures listed above, ISO 22000 requires several other critical procedures to ensure comprehensive food safety management. These procedures further support the structure of the FSMS and address specific operational areas:

1. Procedure for Preliminary Analysis of Production Process
2. Procedure for Pre-requisite Program
3. Procedure for Hazard Identification
4. Procedure for Product Withdrawal & Recall
5. Procedure for Management Review
6. Procedure for Control of Records
7. Procedure for Control of Monitoring and Measuring Equipment
8. Procedure for Communication
9. Procedure for Control of Non-Conforming Products

Required Documents for ISO 22000 Compliance

In addition to the mandatory procedures, there are other required documents essential for ISO 22000 compliance. These include:

• ISO 22000 Manual: https://www.certificationconsultancy.com/food-safety-documents-manual-procedures.htm/ outlines the entire food safety management system, including policies, objectives, and scope.
• ISO 22000 SOP (Standard Operating Procedures) details, step-by-step instructions that define how specific processes are performed within the organization to ensure food safety.
• ISO 22000 Templates are pre-defined for documentation, monitoring, record-keeping, and reporting, which help standardize processes and improve efficiency.
• ISO 22000 Audit Checklist: https://certificationauditchecklist.wordpress.com/2025/05/14/how-the-iso-22000-audit-checklist-supports-food-safety-compliance/ is used during internal and external audits to ensure that all aspects of the FSMS are properly implemented and functioning.

These documents are integral to ensuring that the FSMS is fully documented, controlled, and ready for audits or inspections.

Conclusion

ISO 22000 mandates several key procedures that form the backbone of a food safety management system. From document and data control and corrective actions to HACCP plans and monitoring and measuring equipment control, each procedure is designed to ensure that food safety is proactively managed at every stage of production. By implementing these mandatory procedures, organizations can minimize risks, ensure compliance, and maintain a high level of food safety, ultimately protecting both consumers and the business.

Regular reviews, audits, and updates to these procedures are essential to maintaining a robust FSMS that adapts to changing risks, regulations, and industry best practices.

If you're planning to implement ISO 22000 in your organization, ensuring these procedures are properly documented and followed will be the foundation for a successful and sustainable food safety management system.