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ISO 22000 / FSSC 22000 – Food Safety Management Systems
Food safety is the backbone of customer trust. With global supply chains and stricter regulations, organizations must prove their ability to deliver safe, compliant, and high-quality food. ISO 22000:2018 and FSSC 22000 are internationally recognized certifications that give your business the competitive edge.
What is ISO 22000:2018?
ISO 22000:2018 specifies the requirements for a Food Safety Management System (FSMS). It integrates:
- HACCP methodology (Hazard Analysis & Critical Control Points)
- Prerequisite Programs (PRPs) such as hygiene and GMPs
- Risk-based thinking aligned with ISO management systems
- Supply chain communication to ensure food safety “from farm to fork”
Applicable to organizations of any size, ISO 22000 covers everything from raw material suppliers and processors to logistics providers, retailers, and restaurants.
Core Benefits:
- Prevents contamination, hazards, and foodborne risks.
- Ensures compliance with international food safety laws.
- Improves operational efficiency and cost savings.
- Enhances reputation with customers, regulators, and partners.
What is FSSC 22000?
FSSC 22000 builds on ISO 22000 and adds:
- Industry-specific PRPs (Prerequisite Programs)
- Additional regulatory and customer requirements
- Alignment with GFSI benchmarks
FSSC 22000 v6 (2023) is the latest version, widely recognized by global brands, food retailers, and supply chains.
Why businesses choose FSSC 22000:
- Demonstrates the highest level of commitment to food safety.
- Accepted worldwide by regulators and industry leaders.
- Extends certification to food packaging, catering, storage, and distribution
Industries That Benefit
- Food processing & manufacturing
- Dairy, poultry, meat, seafood
- Food packaging manufacturers
- Storage & distribution providers
- Retail chains & restaurants
- Catering & hospitality services
DMS Food Safety Consultancy – How We Help
At Dynamic Management Solutions (DMS), we provide end-to-end consultancy for ISO 22000 & FSSC 22000:
- Gap analysis & certification planning
- Risk assessment & hazard evaluation
- HACCP plan development
- PRP & CCP identification
- Food recall & withdrawal planning
- FSMS design and implementation