ISO 22000 Certification History
The current concept of a food safety management standard can be traced back to efforts made by NASA, beginning in the late 1950s, to produce food for astronauts that could be guaranteed to be safe. The idea spread, and in 1963 the World Health Organization (WHO) and the Food and Agriculture Organization of the United States (FAO) published the Codex Alimentarius, a collection of guidelines and codes of practice relating to food safety, and to Hazard Analysis and Critical Control Point (HACCP) systems.
The use of food safety management and HACCP systems has since continued to expand. The United States National Academy of Sciences recommended in 1985 that HACCP systems be widely implemented, while in 1993 the European Council issued Directive 93/43/EEC on the hygiene of foodstuffs, which came into force in 1996.
The ISO began developing an auditable Food Safety Management standard in 2001, laying the foundations for ISO 22000:2005. Input was received from a wide range of sources; the ISO Working Group that developed ISO 22000 contained representatives from 14 countries, and received input from 13 others. Additionally, input was received from international organisations such as the Codex Alimentarius established by the FAO and WHO, the Confederation of the Food and Drink Industries of the EU and the Global Food Safety Initiative.