Based on the HACCP safety management system standard, the International Organization for Standardization (ISO) has developed the ISO 22000 standard, titled "Food (Packaging) Safety Management Systems - Requirements for Any Organization in the Food Chain.".

The standard was jointly developed by experts from the food industry, representatives of specialized institutions and the Codex Alimentarius Commission, as well as institutions jointly established by the Food and Agriculture Organization of the United Nations and the World Health Organization. The standard serves as a technical standard to provide guidance for enterprises in establishing effective food safety management systems, and encourages enterprises to implement HACCP in a simpler and consistent manner, avoiding differences due to different countries or different food products.

ISO22000 is a voluntary standard. This standard sets a unified criterion for food safety management systems. Food and food packaging production enterprises in China should anticipate potential challenges, quickly familiarize themselves with and master this standard, and establish and improve their food safety management systems in accordance with the standard. Relevant departments should also propose corresponding requirements for imported food production enterprises based on this standard.

ISO 22000 references the five initial steps and seven principles proposed by the Codex Alimentarius Commission. The five initial steps include: establishing a HACCP team, describing the product, specifying intended use, drawing a flowchart overlay, and validating the flowchart on-site. The seven principles include: hazard analysis, identifying critical control points, establishing critical limits, establishing critical control points, establishing corrective action plans when the monitoring system indicates a control point is out of control, establishing verification procedures to confirm the effectiveness of the HACCP system operation, and establishing a documented system.

ISO22000 specifies the general requirements for food safety management, rather than specific requirements for any type of organization in the food chain.

ISO22000 is a new standard for food safety management systems, which aims to ensure that there are no weak links in the food supply chain.

ISO22000 adopts the ISO9000 standard system structure, and in terms of food hazard risk identification, confirmation, and system management, it refers to the relevant HACCP system and application parts in the "General Principles of Food Hygiene" issued by the Codex Alimentarius Commission. The scope of application of ISO22000 covers the entire food chain process, from planting, breeding, primary processing, manufacturing, distribution, all the way to consumer use, including catering. In addition, industries closely related to food production can also adopt this standard to establish a food safety management system. Variable data printing, such as pesticides, veterinary drugs, food additives, storage and transportation, food equipment, food cleaning services, food packaging materials, etc., can also be included. This standard can be used independently or in conjunction with other management system standards such as ISO9001:2000.