ISO 22000: Food safety management systems Requirements for any organization in the food chain were first published in 2005. The standard provides international harmonization in the field of food safety standards, offering a tool to implement HACCP (Hazard Analysis and Critical Control Point) throughout the food supply chain.

The goal of ISO 22000 is to control and reduce to an acceptable level any safety hazards identified for the end products delivered to the next step of the food chain. An end product is defined as a product that will not undergo any further processing or transformation by the organization.