ISO 22000 certification of the food safety management system
We certify food safety management systems to ISO 22000 in Bulgaria under the established certification procedures of CERTIND S.A. The certificate you receive is accredited and internationally recognized. The audit is conducted in Bulgarian, and you will receive a tailored quote within two hours. The standard builds on the principles of HACCP, and when the buyer requires a GFSI-recognized scheme, the solution is FSSC 22000.
- AccreditationCERTIND S.A. · RENAR
- Auditin Bulgarian, at your premises
- Quotewithin 2 hours during business hours
The standard at a glance
What is ISO 22000?
ISO 22000 is the international standard that sets out the requirements for food safety management. Its aim is to build a comprehensive food safety management system that goes beyond the requirements of the law.
ISO 22000 requires that all hazards that may be expected in the food chain — even those related to the processes, packaging and equipment used — be identified and assessed. Control measures are determined for the significant hazards, and it is demonstrated that they work.
The standard follows the common structure of ISO management system standards and combines the systematic approach with the principles of HACCP. That is why it integrates easily with ISO 9001 and ISO 14001 — with shared documentation and a combined audit.
It can be applied by any organization in the food chain, regardless of its size — from the farm and the production facility to the warehouse, the shop and the restaurant. The certificate is issued by an accredited body after an on-site audit. When a customer or a retail chain requires a GFSI-recognized scheme, the appropriate solution is FSSC 22000, which builds on ISO 22000.
What an ISO 22000 system manages
- Hazards in the product — biological, chemical and physical hazards for every raw material, process and product, including those related to processes, packaging and equipment.
- Control measures — prerequisite programmes, operational prerequisite programmes and critical control points.
- Regulatory requirements — applicable food legislation and mutually agreed customer requirements.
- Communication along the chain — the exchange of information with suppliers, customers and regulatory authorities, as well as internal communication within the organization.
- Traceability and recall — tracing batches in both directions and readiness for product recall and for emergencies.
- Verification and improvement — verification of the system, internal audits, management review and updating when things change.
Scope of the standard
The food chain — from farm to fork
ISO 22000 is not a standard for manufacturing alone. Food safety is maintained or lost at every step on the way to the consumer, and each link depends on the one before it.
- Primary production
Crop and livestock farming, aquaculture and the extraction of raw materials — this is where traceability and raw material control begin.
- Processing and manufacturing
Production of food, beverages, ingredients and additives — processing, portioning and packing the product.
- Packaging and food contact materials
Manufacturers of packaging, containers and materials that come into contact with the product, as well as of equipment for food businesses.
- Transport and storage
Warehouses, cold stores and carriers — control of temperature, hygiene and conditions in transit.
- Trade
Distributors, retail chains and shops — receiving, storing and displaying products until they are sold.
- Food service
Restaurants, catering, canteens and fast-food outlets — the last step before the consumer.
The standard applies to all organizations in the chain, regardless of their size and position in it — including manufacturers of equipment, packaging and cleaning agents. The reason lies in the requirement itself: all hazards that may be expected in the food chain are identified and assessed, even those related to the processes, packaging and equipment used.
How hazards are controlled
The three levels of control
After the hazard analysis, every control measure falls into one of three levels. The difference between them is how specific the hazard they manage is, and how it is demonstrated that the measure has worked.
The basic conditions and activities that maintain a hygienic environment throughout the chain. They are applied continuously and are not aimed at a specific significant hazard; instead, they reduce the general level of contamination.
- Cleaning and disinfection, personal hygiene of staff
- Pest control, maintenance of buildings and equipment
- Management of waste, water, air and flows within the premises
- Supplier requirements and incoming inspection of raw materials
Control measures for an identified significant hazard, where there is no measurable critical limit but an action criterion. Their implementation is monitored, and in the event of a deviation, corrective actions are taken and a decision is made on what happens to the product.
- Cleaning regime between an allergen batch and a non-allergen batch
- Validated washing regime for fruit and vegetables
- Separation of raw and finished product flows in time and space
- Control of a high-risk raw material supplier
The points at which control is essential to prevent the significant hazard or reduce it to an acceptable level. For each CCP, a measurable critical limit is set, monitoring is continuous and the result is recorded.
- Heat treatment — temperature and time
- Pasteurization with the parameters recorded
- Metal detection or X-ray inspection before dispatch
- Sieving or filtering with a defined mesh size
The levels do not replace one another: without effective prerequisite programmes, there are too many critical points and the system does not work. The auditor checks precisely the justification — why a given measure has been designated as an oPRP rather than a CCP, or vice versa, and what demonstrates that it achieves its purpose.
The requirements in brief
What ISO 22000 requires
ISO 22000 sets out requirements that enable an organization to manage food safety throughout the chain — from raw material to end product. Here is what that means in practice.
The standard combines the systematic approach with the principles of HACCP: the requirements are arranged according to the PDCA cycle — plan, do, check, act — and this cycle is applied both to the management system and to the operational planning of hazard control.
The six groups of requirements
- The system
Planning and maintaining the system
The organization plans, designs, implements, operates, maintains and updates a food safety management system in order to provide end products that, in line with their intended use, are safe for the customer.
- Legislation
Compliance with regulatory requirements
Demonstrates compliance with applicable regulatory requirements relating to food safety.
- Customers
Customer requirements
Evaluates and assesses customer requirements and demonstrates conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction.
- Communication
Communication along the food chain
Communicates food safety issues effectively to its suppliers, customers and other interested parties in the chain.
- Policy
Food safety policy
Ensures that it conforms to its stated food safety policy.
- Proof
Demonstrating conformity
Demonstrates conformity to interested parties and obtains certification or registration of its system by an external organization, or carries out a self-assessment and self-declaration of conformity with ISO 22000.
How ISO 22000 certification works
The process is the same for every organization and follows ISO/IEC 17021-1, the international standard for certification bodies. Only the audit duration differs — it depends on the number of employees, the sites and the complexity of the activity.
The process in detail- 01 Enquiry and quoteYou describe your activity, number of employees and sites. You receive a quote with the scope, audit duration and price.within 2 hours during business hours
- 02 Contract and audit planOnce the contract is signed, we agree the dates, the scope and the audit team.dates that suit you
- 03 Stage 1 — readiness reviewThe auditor reviews the hazard analysis, the prerequisite programmes, the critical control points and communication along the chain, and assesses readiness.documents, scope, readiness
- 04 Stage 2 — on-site auditThe audit checks the work on site — process control, traceability, product recall, monitoring records and the response to deviations.in Bulgarian, at your premises
- 05 Corrective actionsIf nonconformities are found, you are given a deadline to correct them and submit evidence.only if needed
- 06 Decision and certificateAn independent certification decision and issue of the certificate by CERTIND S.A.recognized under Global ACI
What the price of ISO 22000 certification depends on
The price of the certificate is not fixed, because it is calculated from several factors, including the audit days your organization requires, which are determined under the mandatory document Global ACI-TECH-3-004 (formerly IAF MD 5).
ISO certification pricingNumber of employees
The main factor — it determines the extent of the audit. Part-time staff and seasonal workers are also counted.
Product groups and technologies
Several technologies and product groups mean more hazards, more control plans and a more thorough audit.
Number of sites and locations
Each site is audited or checked on a sample basis — under the Global ACI-TECH-3-001 (formerly IAF MD 1) rules for multi-site organizations.
Scope of the system
Which products, processes and sites are covered by the certificate.
Integrated system
If you add ISO 9001 or HACCP to ISO 22000, the audit is combined and more efficient than two separate ones.
The full three-year cycle
In addition to the initial audit, plan for the annual surveillance audits and recertification after three years.
A consultant to implement the system is a separate cost. A certification body cannot provide consultancy to the organizations it certifies — this is an impartiality requirement under ISO/IEC 17021-1.
Describe your activity, number of employees and sites — within two hours during business hours you will receive a quote with scope and price.
Exact quote within 2 hoursQuestions and answers
Frequently asked questions about ISO 22000
Answers to the questions our clients ask most often before certification.
What does an ISO 22000 certificate give you?
It provides independent proof that the organization manages food safety throughout the chain: that hazards have been identified and assessed, that the control measures work, that applicable regulatory requirements are met and that mutually agreed customer requirements are fulfilled. The certificate is also a common language with suppliers and customers — it shows that the system has been verified by an accredited body, not merely declared.
What is the difference between ISO 22000 and HACCP?
HACCP refers to the principles of hazard analysis and critical control points — they are a legal requirement for food business operators. ISO 22000 is an international management system standard: it includes these principles and adds requirements for top management, scope, communication along the chain, traceability, verification and improvement. That is why HACCP can be the foundation, and ISO 22000 the system that sustains it. More about HACCP.
What is the difference between ISO 22000 and FSSC 22000?
FSSC 22000 is a certification scheme that includes ISO 22000 and adds to it a technical specification for prerequisite programmes (the ISO/TS 22002 series for the relevant sector) and additional scheme requirements. The scheme is recognized by GFSI and is therefore often required by retail chains and international buyers. A detailed comparison is available in the article ISO 22000 and FSSC 22000 — requirements for the food industry, and the scheme itself is described on the FSSC 22000 page.
How much does an ISO 22000 certificate cost?
The price depends mainly on the number of employees, the sites and the complexity of production — the product groups and technologies. That is why every quote is tailored. You will find a guide to prices and the factors involved on the Pricing page, and you receive an exact quote within 2 hours of your enquiry.
How long does ISO 22000 certification take?
The overall timeframe depends mainly on how ready the system is: if the process flow diagrams have been verified, the hazard analysis has been carried out, the prerequisite programmes are working, and an internal audit and a management review have been carried out, certification proceeds quickly. The audit takes place in two stages, and if nonconformities are found, the time needed for corrective actions is added.
Do I need a consultant to get certified?
It is not mandatory — many organizations use consultants because they have the experience and qualifications needed to conduct the internal audit in line with the auditing standard ISO 19011:2026 — Guidelines for auditing management systems. The consultant must be independent of the certification body: the body that certifies you cannot provide you with consultancy on the same system. This is an impartiality requirement under ISO/IEC 17021-1.
How can I check whether an ISO 22000 certificate is accredited?
Check which body issued it and whether that body is accredited by an accreditation body that is a member of Global ACI. Global ACI (Global Accreditation Cooperation Incorporated) is a global network of accreditation bodies, regional cooperation bodies and other organizations involved in conformity assessment. Since 1 January 2026 it has brought together and replaced IAF and ILAC. Accredited certificates can be checked in the international register IAF CertSearch. Certificates issued through us come from CERTIND S.A., accredited by RENAR — a member of Global ACI — and are published in this register. The database is publicly accessible.
Can I transfer my ISO 22000 certificate from another body?
Yes. The transfer of a valid accredited certificate is free of charge — you pay only the agreed audit fee. The conditions and steps are described on the Certificate transfer page. If you are only now choosing a body, see also how to choose a certification body.
What language is the audit conducted in?
In Bulgarian, on site at your premises. The system documentation can be in Bulgarian.
Standards that combine with ISO 22000
ISO 22000 follows the common structure of ISO standards and is based on the principles of HACCP. That is why it combines both with food safety schemes and with other management systems — with shared documentation and a combined audit.
All standards
FSSC 22000GFSI-recognized schemeISO 22000 plus the prerequisite programmes and the additional requirements of the scheme.To the standard 
HACCPControl of critical pointsThe principles on which operational planning in ISO 22000 is based.To the standard 
ISO 9001Quality managementThe most frequently combined standard — shared documentation and a single integrated audit.To the standard 
ISO 22716Good manufacturing practice for cosmeticsFor cosmetics manufacturers — the same logic of hygiene, traceability and process control.To the standard
Useful articles on ISO 22000
All articles- 01FoodHow does ISO 22000 differ from FSSC 22000?What each one covers, what the scheme consists of and which one retail chains ask for.
- 02FSSC 22000Why is an FSSC 22000 certificate needed?GFSI recognition, product categories and buyer requirements.
- 03New versionWhat does FSSC 22000 Version 7 bring?The changes and the transition deadlines for certified organizations.
- 04BasicsWhat is ISO certification?The difference between a standard, a system and a certificate.
ISO 22000 · Free quote
Ready for ISO 22000 certification?
Describe your activity, product groups and sites — you will receive a quote with scope and price before you make any commitment.
- Quote within 2 hoursWith scope and price, during business hours.
- Audit in BulgarianOn site, by auditors who know your sector.
- Certificate accredited by RENARRecognized by the accreditation bodies that are members of Global ACI.