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Abstract Food safety and quality has received attention in the agri‐food sector and is basis of all initiatives taken on different activity levels starting from farm to enterprises as a whole on regional, national, and international levels. A hybrid of the ISO 9001, Quality Management System and Hazard Analysis and Critical Control Point (HACCP), ISO 22000 has been developed as an international solution for improving the food safety. Instead of applying good manufacturing practices, HACCP and ISO 9001:2000 separately, ISO 22000:2005 is implemented to observe the synergetic effect and to ensure food safety in food supply chain. ISO 22000 also known as Food Safety Management System (FSMS) is an international auditable standard. Standard ensures safe food supply throughout the chain and provide a framework of internationally harmonized system for the global approach. ISO 22000 incorporates critical control point and hazard analysis systems in more improved form to produce much effective auditable FSMS. This standard endorses conformity of services and products for international trading by assuring about reliability, food quality, and food safety. Practical applications The role exploration of Food Safety Management System (FSMS) in implementing food safety throughout the food production and supply chain is reviewed in this paper. The goal “once certified, accepted worldwide” of Globe Food Safety Initiative theme discussed to help industries and researchers. ISO 22000 along with its sister standards are auditable, reliable, and reasonable to ensure safe production, distribution, and consumption of food. During review of literature it is revealed that all technical aspects and requirements to implement the FSMS are not discussed on one place and thus leading to confusion. The aim of this review is to discuss different requirements, documentations, and systems in place for the certification of standards and the article will be helpful for the industries, technocrats, academicians, researchers, and policy framers.
Panghal et al. (Sat,) studied this question.