ISO 22000:2018 combines HACCP principles, prerequisite programmes and management system requirements into one food safety standard for any organisation in the food chain: manufacturers, packers, caterers, cold chains, ingredient suppliers and packaging makers. Indian food businesses already need an FSSAI licence and must comply with Schedule 4 hygiene requirements; ISO 22000 builds on that baseline and is the certificate modern retail, QSR chains, exporters and institutional buyers expect from suppliers.
Legal basis: ISO 22000:2018 (voluntary international standard) incorporating Codex HACCP principles and prerequisite programmes under the ISO/TS 22002 series; aligned to Schedule 4 of the FSS (Licensing and Registration of Food Businesses) Regulations, 2011, which FSSAI enforces through inspections and third-party audits
Who needs it
- Food and beverage manufacturers, processors and packers supplying modern retail, QSR chains and e-commerce platforms
- Exporters of processed food, spices, seafood, dairy and agri-products whose buyers require ISO 22000, FSSC 22000 or BRCGS
- Catering companies, central kitchens, cloud kitchens and institutional canteens serving corporates, hospitals and schools
- Cold storage, warehousing and transport operators in the food chain
- Ingredient, additive and food-contact packaging manufacturers
- Hotel and restaurant groups formalising food safety across multiple outlets
Common in:Manufacturing & Industrial UnitsImporters & Brand Owners
Documents required
- 1FSSAI central or state licence covering every premises and product category in scope
- 2Product list with specifications, shelf life, labels and intended use
- 3Process flow diagrams and plant layout showing material, people and waste flows
- 4Existing HACCP plan and prerequisite programmes (cleaning, pest control, personal hygiene, water, maintenance), if any
- 5Water test reports, product test reports and calibration records of measuring equipment
- 6Supplier approval list and raw material specifications or certificates of analysis
- 7Medical fitness and training records of food handlers
- 8Customer complaints, recall or withdrawal records and FSSAI inspection reports
- 9Pest control contracts and records, cleaning schedules and verification records
Missing something? We help you obtain or regularise supporting documents before filing.
How we get it done
- 1
Scoping and gap analysis
Day 1–7We confirm the products, processes and sites in scope and review your FSSAI compliance and current hygiene practices against every ISO 22000 clause.
- 2
Prerequisite programmes and HACCP study
Day 5–25Our food safety team maps the process, conducts the hazard analysis, fixes critical control points, critical limits and monitoring, and sets up the prerequisite programmes on the shop floor.
- 3
FSMS documentation
Day 20–40Food safety policy, objectives, procedures, operational PRPs, traceability, withdrawal and recall procedures and record formats are documented in a form your supervisors will actually use.
- 4
Training, implementation and internal audit
Day 35–60Food handlers and supervisors are trained, records are generated during live production, and our auditor runs the internal audit and management review.
- 5
Certification audit
Day 55–90The certification body audits during production; we attend, close findings and the ISO 22000 certificate is issued with surveillance dates in your calendar.
If you skip certification
ISO 22000 itself is voluntary, but the hygiene and HACCP controls it formalises are enforced by FSSAI: non-compliance with Schedule 4 leads to improvement notices, licence suspension or cancellation and penalties under Sections 50 to 67 of the Food Safety and Standards Act, 2006, with unsafe food attracting imprisonment. Commercially, uncertified suppliers are delisted by modern retail and QSR chains, lose export orders where buyers mandate GFSI-recognised or ISO 22000 certification, and carry the full cost of recalls that a traceability system would have contained.
Why MYDA Group
Specialists, not generalists
Environmental compliance is our only practice, so your file is handled by people who do this every day.
Fixed fee, written scope
You know the professional fee and the statutory fees before we start. No surprise add-ons.
Inspection and audit-ready
We prepare your site and team for the board visit or certification audit and attend it with you.
Lifetime reminders
Every condition, return and renewal goes into your compliance calendar with alerts.
Frequently asked questions
Is ISO 22000 the same as HACCP?
HACCP is the hazard-analysis methodology at the heart of ISO 22000. ISO 22000 adds the management system around it: policy, planning, communication, prerequisite programmes, emergency preparedness, verification and continual improvement. A HACCP certificate alone covers the plan; ISO 22000 certifies the whole system.
ISO 22000 or FSSC 22000: which do my buyers want?
FSSC 22000 is ISO 22000 plus sector-specific prerequisite programmes (ISO/TS 22002-1 for manufacturing) and additional requirements, and it is recognised by the Global Food Safety Initiative (GFSI). Large retailers and multinational buyers often insist on a GFSI-benchmarked scheme such as FSSC 22000 or BRCGS. We build the system so that upgrading from ISO 22000 to FSSC 22000 later is a small step.
Does FSSAI require ISO 22000?
No. FSSAI requires a licence and compliance with Schedule 4 hygiene and sanitary requirements, verified through its own inspections and empanelled third-party auditing agencies. ISO 22000 certification goes beyond that and is widely accepted as evidence of a robust system during FSSAI audits.
Our products are seasonal. Can the audit be scheduled during production?
It has to be. Certification bodies audit while the process is running so they can verify monitoring at critical control points. We plan the project calendar backwards from your production season.