ISO 22000 specifies requirements for a food safety management system. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards to ensure food is safe.

All food producers can adopt ISO 22000, regardless their sizes and type of products, as they have responsibilities to ensure the products are safe- from farm to table, besides building the trust and confidence level of consumers.

ISO 22000 can be used with ISO 9001 to develop a management system that address both food safety and quality issues. Organizations can make decision to determine the extent of integration between the two management systems (e.g. development of two separate systems that share common processes or a single fully integrated management system) based on the organization culture and operations that support the development and implementation of management systems.

Besides seven core principles of ISO management standards (i.e. customer focus, leadership, engagement of people, process approach, improvement, evidence-based decision making and relationship management), ISO 22000 also focus on four key elements – interactive communications, system management, prerequisite programmes, hazard analysis and crucial control point (HACCP) principles.

With ISO 22000, it provides a layer of reassurance within the food supply chain, in addition to assist products to import and export between nations and borders and providing people food they can trust.

Organizations certified in ISO 22000 shown evidence ability to efficient control and eliminate food safety risks, which build in confidence among stakeholders and suppliers within the food supply chain. With ISO 22000, it provides organization with superior food safety and security, to prevent failure of the food safety practices, which indirectly rescue an organization from loss, or even having to close its doors for good due to food borne diseases which could lead to fatality if severe.