ISO 22000 Certification in Riyadh: Complete Food Safety Guide 2026

Step 1: Management Commitment and Scope Definition

Decision and commitment from business owner is essential. The owner must allocate budget, dedicate staff time, and actively participate.

Define clearly what you’re certifying: Which products? Which locations? Starting with focused scope is smarter than trying to certify everything at once.

Step 2: Assemble Your Food Safety Team

Cross-functional team brings together different perspectives.

Key team members:

• Production or kitchen manager
• Quality control staff
• Purchasing/receiving personnel
• Maintenance representative
• Management representative

Small businesses might combine roles one person can wear multiple hats.

Step 3: Describe Your Products and Processes

Complete description creates foundation for hazard analysis.

Document:

• Raw materials and ingredients (sources, storage requirements)
• Processing steps with detailed flow diagrams
• Packaging materials and methods
• Storage conditions (temperatures, duration)
• Distribution methods (delivery, takeaway, dine-in)
• Intended consumers (general public, children, elderly)

Step 4: Conduct Hazard Analysis (HACCP Principles)

Identify potential hazards systematically at every step.

Three hazard categories:

• Biological: Salmonella, E. coli, Listeria, parasites
• Chemical: Cleaning residue, pesticides, allergens, toxins
• Physical: Glass, metal, plastic, stones

For each hazard, assess risk (likelihood and severity) and determine control measures.

Step 5: Determine Critical Control Points (CCPs)

Identify specific points where control is essential to prevent food safety hazards.

Common CCPs:

• Restaurants: Cooking temperatures (kills pathogens), cold storage (prevents bacterial growth), reheating temperatures
• Food manufacturers: Metal detection, pasteurization temperature/time, pH control
• Bakeries: Baking temperature/time, cooling procedures

Step 6: Establish Critical Limits and Monitoring

Define specific limits at each CCP with clear monitoring.

Examples:

• Cooking: Internal temperature minimum 75°C for 15 seconds
• Cold storage: Temperature at 4°C or below
• Metal detection: Detect particles of 2mm or larger

Monitoring: How often? Who is responsible? How do you record? Continuous temperature loggers work better than manual checks.

Step 7: Implement Prerequisite Programs (PRPs)

Basic conditions creating hygienic environment.

Essential PRPs:

• Facility design and maintenance cleanable walls, floors, ceilings
• Cleaning and sanitization written schedules
• Pest control licensed company contract, monitoring stations
• Employee hygiene handwashing facilities, clean uniforms, no jewelry
• Supplier approval checking licenses, certificates, inspections
• Traceability trace any ingredient batch forward or backward
• Recall procedures what would you do if safety problem discovered

Step 8: Documentation and Training

Create practical documentation actually used.

Key documents:

• Food safety policy signed by owner
• HACCP plan showing hazards, CCPs, limits, monitoring, corrective actions
• Prerequisite program procedures
• Work instructions for critical tasks
• Monitoring and record forms

Training:

• Food safety awareness for ALL staff
• Detailed training for food handlers handwashing, cross-contamination prevention, temperature control
• HACCP training for food safety team
• Internal auditor training

Training isn’t one-time. New employees need training. Annual refresher training required. Document everything.

Step 9: Internal Audit and Management Review

Verify system works before external auditor arrives.

Internal audit checks:

• Are procedures followed in daily practice?
• Are records maintained accurately?
• Are CCPs monitored as specified?
• Are corrective actions taken when problems occur?
• Is everyone trained and competent?

Management review assesses:

• Overall food safety performance incidents? Complaints?
• Internal audit findings problems discovered?
• Achievement of objectives meeting targets?
• Resources needed new equipment, more training?
• Opportunities for improvement

Step 10: Certification Audit

External certification body sends qualified auditors to assess your FSMS.

Two-stage process:

• Stage 1 (Document Review): Auditors review documentation to ensure it meets ISO 22000 requirement soften done remotely. They check if HACCP plan is complete, CCPs properly identified, critical limits appropriate.
• Stage 2 (On-Site Audit): Auditors visit facility for 2-5 days. They walk through operation, interview employees, observe procedures, check records, verify written matches actual practice.

What auditors verify:

• HACCP plan appropriate for your products
• CCPs monitored correctly with accurate records
• Prerequisite programs implemented (pest control, cleaning, hygiene)
• Employees understand food safety responsibilities
• Records complete, accurate, demonstrate effectiveness
• Management genuinely committed and involved

Possible outcomes:

• Pass with no findings (rare but happens)
• Minor non-conformities (corrected within 30 days certificate issued)
• Major non-conformities (significant gaps requiring re-audit rare with proper preparation)

With proper preparation, most businesses pass with only minor findings. The auditor issues your ISO 22000 certificate valid for three years, with annual surveillance audits.