Whenever I speak with food-business owners about ISO 22000, the same myths come up again and again. Some worry it’s too complicated. Others think it’s only for big companies. And a few assume it’s nothing more than HACCP with thicker binders. After years of helping manufacturers, logistics teams, packaging suppliers, and foodservice operations implement the standard, I’ve learned that most concerns come from misunderstanding—not reality.
If you’ve heard conflicting advice about ISO 22000, you’re not alone. The good news is that most of these myths fall apart quickly once you see how the standard actually works.
Let’s clear up the biggest misconceptions in three minutes, so you can make decisions based on facts—not fear.
Myth 1 — “ISO 22000 Is Only for Large Food Manufacturers”
This is the myth I hear most often. Many small businesses feel intimidated by the idea of a “formal” food safety management system, assuming it’s only meant for multinational factories. In reality, ISO 22000 was designed to scale. It works just as well in a family-owned snack shop as it does in a global processing plant.
What I’ve noticed is that smaller teams often adopt the system faster. They make decisions quickly, train staff more easily, and avoid the bureaucratic delays large companies face.
Pro Tip: Keep your FSMS proportional to your operations. A small business doesn’t need a 50-page procedure to manage a simple process.
Common mistake: SMEs copy documentation from big corporations, making their system more complex than necessary.
Example: A three-line snack producer I helped achieved certification with a practical, lean FSMS that genuinely fit their workflow—not a giant manual nobody read.
Myth 2 — “ISO 22000 Is Just HACCP With Extra Paperwork”
This myth usually comes from people who’ve only seen HACCP audits. ISO 22000 includes HACCP, yes, but it goes much further. It adds structured communication, defined responsibilities, risk-based thinking, and management system controls that HACCP alone doesn’t provide.
The purpose isn’t to create more paperwork—it’s to create more consistency.
When companies merge HACCP into ISO 22000, their teams suddenly understand how everything connects: hazard controls, monitoring, verification, maintenance, and communication.
Pro Tip: Treat HACCP as one part of the system—not the whole system.
Pitfall: Running HACCP and ISO 22000 as separate programs. That leads to duplicated work and confusion.
Example: A catering company I supported simplified operations dramatically by integrating HACCP into ISO 22000. Staff loved having everything in one logical structure.
Myth 3 — “Certification Is Too Expensive for Small Businesses”
I hear this concern from startups and family-owned businesses all the time. The assumption is that certification automatically requires huge budgets. In reality, cost depends on your size, complexity, and the number of audit days—not the type of certification.
I’ve seen many SMEs benefit financially because ISO 22000 reduces waste, rework, and customer complaints. The return often outweighs the cost.
Pro Tip: Start with the essentials. Build documentation gradually instead of trying to perfect everything from day one.
Common mistake: Spending too much time and money on overbuilt systems that don’t match operational needs.
Example: A small beverage business cut defect costs by nearly 30% after certification because routine controls finally became consistent.
Myth 4 — “ISO 22000 Isn’t Enough for Export or Retail Markets”
There’s some truth buried inside this myth—but not the way people think. ISO 22000 is widely accepted and recognized internationally. Many regional distributors and buyers do accept it. However, some major retailers require a GFSI-recognized scheme like FSSC 22000.
That doesn’t mean ISO 22000 lacks value. For many businesses, it’s the ideal foundation before upgrading to FSSC.
Pro Tip: If your long-term plan includes supplying large retail chains, ISO 22000 is a strong starting point.
Common mistake: Skipping ISO 22000 entirely because of assumptions about future GFSI requirements.
Example: A mid-sized manufacturer I worked with entered new export markets after ISO 22000 certification because buyers trusted their food-safety foundation.
Myth 5 — “Implementing ISO 22000 Is Complicated and Bureaucratic”
ISO 22000 becomes complicated only when companies try to copy someone else’s system. When you build it around your actual workflow, it becomes simple, logical, and easy for staff to follow.
The goal is clarity, not paperwork.
Pro Tip: Write procedures that reflect what your team really does. Not what a template assumes they do.
Pitfall: Creating documents to “look impressive” during audits. Auditors care about truth, not thickness.
Example: A catering operation I helped eliminated half their unnecessary forms once we aligned the system with real kitchen practices.
Myth 6 — “ISO 22000 Won’t Improve Daily Operations; It’s Just for Certification”
This one is usually said by teams who’ve only seen poorly implemented systems. When ISO 22000 is done right, daily operations become noticeably smoother. Communication improves. Teams understand responsibilities. Monitoring becomes routine instead of reactive. And issues get addressed faster.
Most clients tell me they experience the biggest improvements in hygiene consistency, traceability, and reduction of repeat nonconformities.
Pro Tip: Review PRPs quarterly. This is where operational improvements show up quickest.
Example: A beverage facility reduced customer complaints significantly after standardizing sanitation and monitoring procedures under ISO 22000.
FAQs
FAQ 1: How long does it really take to implement ISO 22000?
Most SMEs take 2–4 months if they already follow HACCP. Larger or more complex sites may need 6–12 months.
FAQ 2: Is documentation heavy under ISO 22000?
Only if you make it heavy. Documentation should match your actual operations—not somebody else’s.
FAQ 3: Can ISO 2200 replace our current HACCP program?
Yes. ISO 22000 integrates HACCP fully and strengthens it with additional management-system controls.
Conclusion — Summary, Credibility & Next Step
Most ISO 22000 myths come from fear, outdated information, or confusing advice. Once you understand how flexible and scalable the standard really is, the picture becomes much clearer. Whether you’re a small producer or a large manufacturer, ISO 22000 can strengthen your food-safety culture, reduce risks, and open new business opportunities.
After helping a wide range of food-chain businesses succeed with ISO 22000, I’ve seen firsthand how transformative it can be—when implemented correctly.
If you’d like help building a practical, lean FSMS or want templates to get started, I can prepare a customized roadmap for your team.
Melissa Lavaro is a seasoned ISO consultant and an enthusiastic advocate for quality management standards. With a rich experience in conducting audits and providing consultancy services, Melissa specializes in helping organizations implement and adapt to ISO standards. Her passion for quality management is evident in her hands-on approach and deep understanding of the regulatory frameworks. Melissa’s expertise and energetic commitment make her a sought-after consultant, dedicated to elevating organizational compliance and performance through practical, insightful guidance.
