This guide covers the core requirements of ISO 22000:2018, how it integrates HACCP principles into a management system structure, and what implementation looks like in practice.

What is ISO 22000?

ISO 22000 is a Food Safety Management System standard developed by the International Organization for Standardization (ISO). The current edition, ISO 22000:2018, was published in June 2018 and replaces the original 2005 version.

The standard specifies requirements for an FSMS that enables an organization to plan, implement, operate, maintain, and update a system providing safe food and food products. ISO 22000 integrates the HACCP (Hazard Analysis and Critical Control Points) principles developed by Codex Alimentarius with a broader management system structure based on ISO's High Level Structure (HLS), the same framework used by ISO 9001 and ISO 14001.

According to ISO's official food safety management page, ISO 22000 can be used by any organization regardless of size or position in the food chain.

Who needs ISO 22000?

ISO 22000 applies to organizations that want to demonstrate their ability to control food safety hazards and provide consistently safe food. This includes:

• Food manufacturers (beverages, processed foods, dairy, meat, seafood, baked goods)
• Primary producers (farms, fishing operations, livestock)
• Food packaging manufacturers
• Food equipment and ingredient suppliers
• Distributors, logistics providers, and cold chain operators
• Retailers and food service operations
• Cleaning and sanitation product suppliers for the food industry

ISO 22000 certification is increasingly required by major food retailers and brands as a condition of supplier approval. Organizations seeking FSSC 22000 certification (a GFSI-recognized scheme) must first meet ISO 22000 requirements, with FSSC adding sector-specific prerequisite programs.

The structure of ISO 22000:2018

ISO 22000:2018 uses the High Level Structure, giving it clause numbering and organization consistent with other ISO management standards. The ten main clauses are:

Clause 4: Context of the organization. Organizations must understand their internal and external context, identify interested parties and their requirements, and define the scope of the FSMS.

Clause 5: Leadership. Top management must demonstrate commitment to food safety, establish a food safety policy, and assign roles and responsibilities including the designation of a Food Safety Team Leader.

Clause 6: Planning. The organization must address risks and opportunities, set food safety objectives, and plan how to achieve them.

Clause 7: Support. Resource management, competence, awareness, communication, and documented information requirements.

Clause 8: Operation. This is the operational heart of the standard. It covers prerequisite programs (PRPs), hazard analysis, the HACCP system, and all production control activities.

Clause 9: Performance evaluation. Monitoring, measurement, internal audits, and management review requirements.

Clause 10: Improvement. Nonconformity, corrective action, and continual improvement.

The two core technical elements: PRPs and HACCP

ISO 22000 builds food safety management on two interconnected technical layers: Prerequisite Programs and the HACCP hazard control system.

Prerequisite Programs (PRPs)

PRPs are the foundational conditions and activities necessary to maintain a hygienic environment throughout the food chain. They control general food safety conditions before hazard-specific controls are applied. Common PRPs include:

• Facility design and layout (preventing cross-contamination between raw and ready-to-eat areas)
• Equipment maintenance and calibration programs
• Pest control
• Cleaning and sanitation procedures
• Personal hygiene requirements for food handlers
• Supplier control for raw materials and ingredients
• Allergen management programs

ISO 22000 requires organizations to establish, implement, maintain, and review their PRPs. Sector-specific PRP requirements are defined in the ISO 22002 series (ISO 22002-1 for food manufacturing, ISO 22002-6 for feed and animal food production, etc.).

The HACCP system

The HACCP system addresses specific food safety hazards that PRPs alone cannot control. ISO 22000 Clause 8.5 requires a full hazard analysis process, including:

Hazard identification and assessment: The Food Safety Team identifies all biological, chemical, and physical hazards that could reasonably be expected to occur in the product or process, then assesses the severity and likelihood of each hazard.

Determination of critical control points (CCPs): Hazards that cannot be controlled by PRPs require CCPs where control can be applied and verified. Classic CCPs include thermal processing steps (pasteurization, cooking) and metal detection.

Critical limits: Each CCP must have established critical limits, the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent or eliminate the occurrence of a food safety hazard.

Monitoring systems: The organization must establish how each CCP will be monitored, at what frequency, and by whom.

Corrective actions: When monitoring indicates a CCP is not under control, pre-defined corrective actions specify how to handle the affected product and how to restore control.

Verification: Activities confirming that the HACCP system is working as intended. This includes review of CCP monitoring records, calibration verification, and challenge testing.

Key changes in ISO 22000:2018 vs. 2005

The 2018 revision introduced the High Level Structure alignment, making ISO 22000 easier to integrate with ISO 9001 quality management systems. Other significant changes include:

Clearer separation of PRPs and CCPs: The 2018 version introduced Operational PRPs (OPRPs) as a formal category between general PRPs and CCPs, providing a more structured approach to hazard control selection.

Stronger risk-based thinking: Clause 6 requires explicit identification of risks and opportunities at the organizational level, not just food safety hazards at the process level.

Communication requirements: Internal and external communication requirements are more explicit, including requirements for communication with customers, suppliers, and regulatory authorities about food safety matters.

Documented information: The 2018 version distinguishes between documents (information to be maintained) and records (information to be retained), aligning with ISO 9001 terminology.

The implementation process

A structured ISO 22000 implementation typically follows these stages:

Gap analysis: Compare current food safety practices against ISO 22000:2018 requirements. Identify which PRPs are already in place, where documentation is missing, and whether a HACCP system exists or needs to be built.

Food Safety Team formation: ISO 22000 requires a multidisciplinary Food Safety Team with knowledge of products, processes, and food safety hazards. The team leads hazard analysis and HACCP development.

PRP establishment: Document all prerequisite programs covering facility, equipment, hygiene, pest control, supplier controls, and allergen management. Verify that PRPs are effectively implemented.

Hazard analysis: The Food Safety Team conducts a systematic hazard analysis covering all raw materials, process steps, and finished products. Each hazard is assessed for severity and likelihood.

CCP and OPRP determination: Using a decision tree or equivalent methodology, the team determines which hazards require CCPs, which can be controlled by OPRPs, and which are adequately addressed by PRPs.

HACCP plan development: Document critical limits, monitoring procedures, corrective actions, and verification activities for each CCP.

Documentation system: Develop or update documented information to meet ISO 22000 requirements, including the food safety policy, objectives, HACCP plan, PRP documentation, and records.

Internal audit: Conduct an internal audit against ISO 22000 requirements to identify gaps before certification. According to the NQA ISO 22000 Implementation Guide, organizations should allow sufficient time between implementation completion and the certification audit to collect records demonstrating system operation.

Management review: Top management reviews the FSMS performance, including food safety objectives, audit results, nonconformities, and customer feedback.

Certification audit: An accredited certification body conducts a Stage 1 document review followed by a Stage 2 on-site audit. Successful completion results in ISO 22000 certification.

ISO 22000 and FSSC 22000: understanding the relationship

FSSC 22000 (Food Safety System Certification 22000) is a GFSI-recognized certification scheme that uses ISO 22000 as its foundation but adds sector-specific PRP requirements from the ISO 22002 series and FSSC-specific additional requirements.

Many major food manufacturers and retailers require suppliers to hold FSSC 22000 certification rather than ISO 22000 alone. The path to FSSC 22000 runs through full ISO 22000 implementation with added sector-specific PRPs.

How digital systems support ISO 22000 compliance

Managing an ISO 22000 FSMS across multiple product lines and facilities requires systematic control of HACCP plans, PRP documentation, monitoring records, nonconformity reports, corrective actions, and internal audit schedules.

Paper-based systems make it difficult to demonstrate consistent PRP implementation, track CCP monitoring trends, or respond quickly when a monitoring record shows a limit was approached or exceeded. Digital food safety management systems provide real-time visibility into HACCP control points and connect nonconformities to corrective actions automatically.

Cloudtheapp's cloud-based quality platform includes food safety management applications supporting ISO 22000 and FSSC 22000 compliance. With 60+ applications covering HACCP management, supplier qualification, document control, CAPA, and internal audits, regulated food manufacturers use Cloudtheapp to maintain audit-ready compliance across their operations.

To see how Cloudtheapp supports food safety compliance, request a demo.

Frequently asked questions

Is ISO 22000 certification mandatory?

ISO 22000 certification is voluntary from a regulatory standpoint. However, many major food retailers and brands require suppliers to hold ISO 22000 or FSSC 22000 certification as a condition of doing business.

How long does ISO 22000 certification take?

Most organizations need six to eighteen months from implementation start to certification, depending on the complexity of their products and processes and the maturity of existing food safety practices.

What is the difference between ISO 22000 and HACCP?

HACCP is a science-based hazard analysis methodology. ISO 22000 incorporates HACCP principles within a full management system that adds leadership commitment, communication requirements, PRP management, performance evaluation, and continual improvement requirements.

Can a small food company get ISO 22000 certified?

Yes. ISO 22000 applies to organizations of any size. The certification body will scale the audit scope to the organization's complexity. Smaller organizations may find that a simpler documented system meets the standard's requirements.

How does ISO 22000 relate to FDA food safety regulations?

ISO 22000 is an international voluntary standard. FDA's food safety requirements under the Food Safety Modernization Act (FSMA) are regulatory mandates in the United States. ISO 22000 certification does not ensure FSMA compliance, but the two frameworks share many principles. Organizations implementing ISO 22000 typically find that their FSMA compliance posture also strengthens.

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ISO 22000 is the international standard for food safety management systems (FSMS). Published by ISO and last revised in 2018, it gives food businesses, from primary producers to retailers and food service operators, a structured framework for identifying, controlling, and preventing food safety hazards. The standard integrates Hazard Analysis and Critical Control Points (HACCP) principles with a broader quality management system structure based on the ISO High Level Structure, making it compatible with ISO 9001 and ISO 45001. Certification to ISO 22000 demonstrates to customers, regulators, and trading partners that an organization has a functioning food safety management system built on internationally recognized principles.

What ISO 22000 is

ISO 22000 is a voluntary international standard, published by the International Organization for Standardization (ISO). The current version, ISO 22000:2018, replaced the 2005 edition and brought the standard in line with the ISO High Level Structure (HLS), also known as Annex SL, which provides a common framework for all ISO management system standards.

The standard applies to all organizations in the food chain, regardless of size or type. This includes:

• Primary producers (farms, fishing, livestock)
• Processors and manufacturers of food and feed products
• Food ingredient suppliers
• Packaging manufacturers
• Food transport and storage operators
• Retailers and food service companies
• Producers of equipment, cleaning agents, and other materials that contact food

According to ISO, the purpose of ISO 22000 is to ensure food safety throughout the food chain by controlling food safety hazards and ensuring that food is safe at the point of human consumption.

The structure of ISO 22000:2018

ISO 22000:2018 follows the High Level Structure that all modern ISO management system standards share. The ten-clause structure makes it straightforward to integrate with other ISO standards, particularly ISO 9001 (quality management) and ISO 45001 (occupational health and safety).

The main clauses of ISO 22000:2018 are:

Clause 4, Context of the organization: Understanding internal and external factors that affect the FSMS, identifying interested parties and their requirements, and defining the scope of the system.

Clause 5, Leadership: Top management must demonstrate commitment to the FSMS, establish a food safety policy, and assign clear roles and responsibilities including a designated Food Safety Team Leader.

Clause 6, Planning: Risk and opportunity assessment, food safety objectives, and planning for changes to the FSMS.

Clause 7, Support: Resources, competence, awareness, communication, and documented information.

Clause 8, Operation: The core operational requirements, including hazard analysis, the HACCP plan, Prerequisite Programs (PRPs), and operational PRPs.

Clause 9, Performance evaluation: Monitoring, measurement, internal audits, and management review.

Clause 10, Improvement: Nonconformities, corrective action, and continual improvement.

The four key elements of ISO 22000

ISO 22000 is built on four elements that work together to create a comprehensive food safety management system.

Interactive communication

Food safety hazards can enter the food chain at any point from farm to fork. ISO 22000 requires that organizations communicate actively with suppliers, customers, and other parties in the food chain to ensure that hazards are identified and controlled at the right points. When a supplier changes a raw material or a customer changes how a product is intended to be used, that information must flow through the food safety management system so that hazard analyses can be updated.

System management

ISO 22000 embeds food safety within the organization’s broader management system. Leadership commitment, resource allocation, documented procedures, internal audit programs, and management review are not treated as standalone food safety activities, they are integrated into how the organization is managed. This makes food safety sustainable rather than dependent on the efforts of a single food safety team.

Prerequisite Programs (PRPs)

PRPs are the basic conditions and activities necessary to maintain a hygienic environment suitable for the production of safe food. They address the operational environment rather than specific food safety hazards. PRPs under ISO 22000 cover:

• Facility construction and layout
• Utilities (water, air, energy)
• Waste and sewage disposal
• Equipment suitability, cleaning, and maintenance
• Management of purchased materials
• Cross-contamination prevention
• Cleaning and disinfecting
• Pest control
• Personnel hygiene
• Rework handling
• Product recall procedures
• Warehousing

PRPs must be documented, verified, and maintained. When a PRP is found to be inadequately implemented, the organization must assess whether food safety is affected and take corrective action.

Hazard Analysis and Critical Control Points (HACCP)

HACCP is the systematic science-based approach to identifying, evaluating, and controlling food safety hazards. ISO 22000 incorporates HACCP as a mandatory component of the food safety management system, extending the Codex Alimentarius HACCP principles into a management system framework.

Under ISO 22000, the organization must conduct a hazard analysis for all raw materials, ingredients, contact materials, products, processes, and process steps. For each identified significant hazard, the organization determines whether it will be controlled by an operational PRP (oPRP) or by a HACCP Critical Control Point (CCP).

The seven HACCP principles embedded in ISO 22000 are:

1. Conduct a hazard analysis
2. Identify Critical Control Points
3. Establish critical limits for each CCP
4. Establish a monitoring system for each CCP
5. Establish corrective actions when monitoring indicates a CCP is not under control
6. Establish verification procedures
7. Establish documentation and record-keeping

Key requirements of ISO 22000:2018

Food safety team

The organization must establish a multidisciplinary food safety team with the knowledge and experience needed to develop, implement, and maintain the FSMS. A Food Safety Team Leader must be designated with the authority and responsibility to manage the food safety team and ensure the system is established and updated.

Hazard identification and assessment

All food safety hazards associated with the product type, process type, and facility must be identified. This includes biological hazards (pathogens, spoilage organisms), chemical hazards (allergens, pesticide residues, processing contaminants), physical hazards (foreign materials), and radiological hazards where relevant. Each identified hazard must be assessed for its likelihood of occurrence and severity of adverse health effects to determine which hazards are significant.

Traceability

ISO 22000 requires the organization to be able to trace all lots of finished product to their raw material lots, and to identify all processing steps, equipment, and operators involved. Traceability records must be retained for a defined period, at minimum covering the shelf life of the product plus one additional period to allow for customer claims and recall management.

Management of nonconformities and product withdrawals

When a finished product lot has been released and subsequently found to potentially contain a food safety hazard, the organization must have documented procedures for product withdrawal and recall. The Food Safety Team must be notified promptly, and all affected lots must be retrieved from the distribution network. Withdrawal records must be retained.

Management review

Top management must review the FSMS at planned intervals to assess its continuing suitability, adequacy, and effectiveness. Management review inputs include audit results, verification activities, hazard analysis updates, emergency situations and withdrawals, and results of system-updating activities. Outputs must include decisions on FSMS improvement and resource needs.

ISO 22000 vs. FSSC 22000 and SQF

ISO 22000 is often discussed alongside FSSC 22000 (Food Safety System Certification) and SQF (Safe Quality Food). Understanding the differences clarifies which certification meets specific customer or market requirements.

ISO 22000 is the foundational international standard. It specifies food safety management system requirements but does not specify sector-specific prerequisite programs.

FSSC 22000 is a certification scheme recognized by the Global Food Safety Initiative (GFSI) that builds on ISO 22000 by adding sector-specific prerequisite program standards (ISO/TS 22002 series) and additional scheme requirements. GFSI recognition means FSSC 22000 certification is accepted by major retailers and food manufacturers as sufficient evidence of food safety system compliance without additional audits.

SQF (Safe Quality Food) is an alternative GFSI-recognized food safety and quality certification scheme, widely used in North America for retail and food service supply chains.

If your customers or buyers require GFSI-recognized certification, FSSC 22000 rather than ISO 22000 alone may be the appropriate target. If demonstrating international best-practice food safety management is the goal without a specific customer GFSI requirement, ISO 22000 certification is the standard foundation.

Implementing ISO 22000: practical steps

Step 1: Conduct a gap analysis

Compare your current food safety management practices against ISO 22000:2018 requirements. Identify which elements are already in place, which need development, and which need documentation. The gap analysis becomes the baseline for your implementation plan.

Step 2: Establish the food safety team

Assemble a multidisciplinary team with representatives from production, quality, logistics, procurement, and maintenance. Appoint a Food Safety Team Leader with clear authority over food safety decisions.

Step 3: Define the scope and context

Document the boundaries of your FSMS, which products, processes, facilities, and sites are included. Identify the interested parties (customers, regulators, suppliers, consumers) and their food safety expectations. Identify internal and external factors that affect your ability to achieve food safety.

Step 4: Develop and document PRPs

Document your prerequisite programs against the applicable sector-specific PRP standard (ISO/TS 22002-1 for food manufacturing, ISO/TS 22002-6 for feed production, etc.). Establish monitoring, verification, and corrective action procedures for each PRP.

Step 5: Conduct the hazard analysis and develop the HACCP plan

Conduct a systematic hazard analysis for all products and processes within scope. Determine which hazards are significant. For each significant hazard, determine whether it is controlled by an oPRP or a CCP. Document critical limits, monitoring procedures, and corrective actions for each CCP.

Step 6: Implement verification and validation

Verify that PRPs are implemented and effective. Validate that CCP control measures are capable of achieving the intended control of the identified hazards at the critical limits established. Document all verification and validation activities and results.

Step 7: Establish the internal audit program

Plan and conduct internal audits of the FSMS at defined intervals. Audit findings must be reported to management, and corrective actions must be tracked to closure with verification of effectiveness.

Step 8: Conduct management review

Hold the first management review meeting, reviewing all required inputs and documenting decisions and action items as outputs.

Step 9: Certification audit

Engage an accredited certification body to conduct a Stage 1 documentation review followed by a Stage 2 on-site audit. Address any nonconformities identified during the audit before certification is granted.

How an eQMS supports ISO 22000 compliance

ISO 22000 generates extensive documentation obligations: PRPs, HACCP plans, hazard analyses, monitoring records, corrective action records, audit records, management review records, traceability records, and product withdrawal procedures. Managing this documentation effectively in paper-based or disconnected systems creates real risk, records are lost, versions conflict, and finding specific records during a customer or regulatory audit becomes a time-consuming search.

Cloudtheapp’s Food Safety Management System (FSMS) application suite is built specifically for regulated food and beverage manufacturers. The platform includes applications for HACCP documentation, PRP management, nonconforming material control, supplier qualification, corrective actions, internal audit management, and traceability records, all integrated with a full audit trail and document control backbone.

Quality teams using Cloudtheapp can manage their ISO 22000 FSMS in a single system, with records that are organized, version-controlled, and available for inspection on demand, without a last-minute scramble when an auditor arrives.

See how Cloudtheapp supports ISO 22000 food safety management

Frequently asked questions about ISO 22000

Is ISO 22000 certification mandatory?

ISO 22000 is a voluntary international standard. Certification is not required by law in most jurisdictions. However, many retailers, food service companies, and trading partners require suppliers to hold food safety management system certification as a condition of doing business.

How long does ISO 22000 implementation take?

Implementation timelines vary significantly based on the size and complexity of the organization and the maturity of existing food safety practices. Small to medium food manufacturers typically require 6 to 18 months from gap analysis to certification audit.

What is the difference between ISO 22000:2005 and ISO 22000:2018?

The 2018 revision adopted the ISO High Level Structure, making the standard compatible with ISO 9001:2015 and other modern ISO management standards. It introduced explicit risk-based thinking in the planning clause, clearer requirements for communication, and updated definitions aligned with ISO 9000:2015. The fundamental HACCP principles and PRP requirements were retained.

Does ISO 22000 replace HACCP?

ISO 22000 incorporates HACCP as a core element of the food safety management system. It does not replace HACCP. Organizations implementing ISO 22000 are implementing HACCP as part of a broader management system framework.

Conclusion

ISO 22000 provides food businesses with a structured, internationally recognized framework for managing food safety across the entire supply chain. By integrating HACCP principles with management system disciplines, leadership commitment, resource management, internal audit, and continual improvement, it creates the conditions for food safety to be genuinely embedded in how an organization operates rather than treated as a separate compliance function.

Implementation requires systematic work: gap analysis, hazard analysis, PRP documentation, HACCP plan development, staff training, and internal audit. Done well, the result is a food safety management system that is both audit-ready and operationally effective in preventing the hazards that lead to product withdrawals, recalls, and regulatory action.

Request a demo to see how Cloudtheapp supports ISO 22000 food safety compliance

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This is the daily reality for food manufacturers operating under ISO 22000, BRC, and FDA export approval. The processes are sound. The compliance requirements are serious. The problem is the medium those processes run on.

<h2>Why paper-based food safety management breaks down at scale</h2>

Paper records work well when volume is low and inspection types are few. Once a facility crosses into industrial-scale processing, three problems compound each other.

<strong>Traceability gaps appear under audit pressure.</strong> When an external certifier asks for all pest control records for the previous quarter, the answer on a paper system is: someone retrieves folders, manually checks logs, and hopes the filing was consistent. On a digitalized system, the answer is a filtered report generated in seconds. The <a href="https://www.cloudtheapp.com/glossary-audit-trail/">audit trail</a> is complete because records are captured in structured forms, not in handwritten notes.

<strong>Trend analysis requires work the team does not have time for.</strong> A metal detection inspection captures a result. On paper, that result lives in a folder. Noticing that a specific line is producing more rejects on Tuesdays requires someone to go back through weeks of paper logs, extract the data manually, and build a spreadsheet. Most teams skip this step because the workload does not allow for it. The data exists but it is inaccessible in any useful timeframe.

<strong>Multi-standard compliance multiplies the record-keeping burden.</strong> A facility certified under ISO 22000:2018, BRC Food Issue 8, and approved for FDA export is not running one quality system. It is running three overlapping compliance frameworks, each with documentation requirements, each audited by a different external body. Managing this on paper means the same record-keeping work is duplicated across frameworks, and audit prep for each certification cycle consumes weeks rather than days.

<h2>What a digital food safety management system changes</h2>

The shift from paper to digital is not primarily about technology. It is about making the data you are already collecting usable in real time.

A HACCP plan defines your Critical Control Points, your Operational Prerequisite Programs, and the inspection and monitoring requirements that flow from each. On paper, the HACCP plan is a document and the inspections that implement it are separate paper forms. There is no automatic link between them. When a CCP monitoring result is out of range, the corrective action exists on a separate form, filed separately, with no automatic connection to the originating inspection.

On a digital platform, the HACCP plan is the operational core of the system. Inspections, HACCP monitoring points, and <a href="https://www.cloudtheapp.com/glossary-deviation-report/">deviation reports</a> all link back to the plan. When a result triggers a corrective action, the record is created within the same system, linked to the inspection, and visible in the analytics dashboard. The quality team sees patterns as they form rather than weeks after the fact.

<h2>What implementation actually looks like for a food manufacturer</h2>

One processing company operating at this scale, with daily output of 40 tons and compliance obligations across ISO 22000, BRC, and multiple national certification bodies, moved their entire food safety operation to Cloudtheapp. The implementation placed the HACCP module at the center of the system. From the digitalized HACCP plan, the team built and deployed more than 30 inspection types covering every stage of their production process: receiving, processing, freezing, storage, labelling, dispatch, and environmental monitoring.

The team did not lose any of their existing process design. Every inspection form matched their current paper format. The approval workflows matched their existing sign-off requirements. What changed was that every completed inspection fed directly into real-time analytics and every record was retrievable instantly when an auditor asked for it.

Their HACCP inspections, lab test results, metal control records, and chemical issuance logs all live in the same system. When they prepare for an audit now, the relevant records are available in a filtered report, not in a filing cabinet.

<h2>What to look for in a digital food safety platform</h2>

Most food safety platforms fall into two categories. The first gives you a rigid out-of-the-box system with fixed inspection templates and a predefined HACCP structure. You adapt your processes to the software. The second gives you a configurable platform where you build your inspection forms, HACCP flow, and reporting structure to match how your facility actually operates.

For manufacturers with established, audited processes, the second approach is the only one that makes practical sense. Rebuilding your processes to match a vendor's template means rewriting your SOPs, retraining your team, and accepting a quality system that reflects the vendor's assumptions rather than your production reality.

The questions worth asking any vendor:

Can you build custom inspection templates without coding? Can you link HACCP CCPs directly to the inspections that monitor them? Does the platform maintain a validated <a href="https://www.cloudtheapp.com/glossary-audit-trail/">audit trail</a> that satisfies ISO 22000 and BRC external auditors? Can you generate multi-standard compliance reports from a single data set?

If the answer to any of those is no, the implementation will create more work than it eliminates.

Cloudtheapp supports food safety operations under ISO 22000:2018, BRC Food, FSMA, and FDA requirements. Every inspection type, HACCP workflow, and lab test format is configurable to your facility's specifications. <a href="https://www.cloudtheapp.com/demo/">See how it works in a 45-minute demo.</a>

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