The international quality standard, ISO 22000—"Food safety management systems—Requirements for any organization in the food chain" ensures that no matter how many times food changes hands, the food products, according to their intended use, are safe for the consumer. Published in September 2005, ISO 22000 applies to food safety management with the intention of making the supply chain stronger and hazard free.

Food experts at the International Organization for Standardization (ISO) worked in conjunction with the Codex Alimentarius Commission and applied the hazard analysis and critical control point (HACCP) principles to create a new standard that would guide organizations in implementing better management systems. The new standard makes it easier for organizations involved in the food supply chain to comply with HACCP principles and creates an international standard all can adhere to.

This standard was created in response to an outbreak of food-related illnesses across the globe. Countries began making their own food safety standards to ensure food safety, which resulted in confusion, high costs, and carelessness along the food supply chain as everyone tried to comply with all of the differing standards.

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