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ISO standards and food

Today more than ever, food products regularly cross national boundaries at every stage of the supply chain. ISO International Standards create confidence in the products we eat or drink by ensuring the world uses the same recipe when it comes to food quality, safety and efficiency. ISO’s standards provide a platform for developing practical tools through common understanding and cooperation with all stakeholders on board – from agricultural producers, to food manufacturers, laboratories, regulators, consumers, etc. Out of more than 21000 ISO International Standards, some 1 000 are specifically dedicated to food, and deal with subjects as diverse as agricultural machinery, logistics, transportation, manufacturing, labelling, packaging and storage.

On this page you will find topical information, news articles and other resources about ISO standards and food.

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ISO & food

How ISO's solutions can help ensure quality and safety in the food industry.

ISO Pack: Food Safety Management Systems

Practical management processes for all food businesses, from Farm to Fork

Articles on this topic

ISO standards support World Food Day

by Sandrine Tranchard

Climate is changing. Food and agriculture must too" reads the message of the United Nations Food and Agriculture Organization (FAO) on World Food Day celebrated on 16th October

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Do you trust the food you eat?

by Ann Brady

The global food industry has never faced more challenges. From tainted dairy products to contaminated beef, high-profile cases crop up regularly to dent consumer confidence, while leading companies work hard to reclaim lost faith. So, how trustworthy is your food ?

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New ISO standard to validate microorganism testing methods for the food industry

by Sandrine Tranchard

Having access to safe and nutritious food is essential. Meat, fish, dairy products, eggs, shellfish, etc., contain significant microbial flora and this can affect our health. Therefore, it is important to identify the microorganisms to maintain food safety but the microbial flora can also affect, if not controlled, the quality of food and its shelf life. Whether you are a manufacturer or user of microbiological test methods, you want to ensure that your methods are fully tested, validated and fit for use.

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News

Revision is ongoing for ISO 22000 on food safety management

The consequences of unsafe food can be devastating, both for consumers and businesses worldwide. With many of today’s food products repeatedly travelling across national boundaries, ISO 22000 is more essential than ever to the safety of the global food supply chain, Now, the standard is being substantially revised to ensure it stays relevant to modern needs.

New ISO standard speeds up quality control and facilitates trade of probiotics and starter cultures

Lactobacillus and bifidobacterium, present in yogurt and other dairy products, are well-known medical foods used as a probiotic, or "friendly bacteria", to maintain a healthy digestive tract. Flow cytometry, a cell-counting method for assessing the quality of cultures by determining the proportion of active cells, had met with a degree of skepticism. Now, a new ISO standard rubber-stamps the validity of this method, speeding up quality control and facilitating trade.

ISO Store

  • ISO 22000:2005
    Food safety management systems -- Requirements for any organization in the food chain
  • ISO 22004:2014
    Food safety management systems -- Guidance on the application of ISO 22000
  • ISO 22005:2007
    Traceability in the feed and food chain -- General principles and basic requirements for system design and implementation

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Related TCs

TC 34 Food products

TC 34/SC 17 Management systems for food safety