ISO 22000 – Food Safety Management Systems – is a standard applied by food business operators based on HACCP principles defined by the Codex Alimentarius, and it is aligned with other ISO standards. It can be adopted by all workers in the food chain, not only those directly involved in food production but also all indirectly involved entities (e.g., primary producers, packaging manufacturers, etc.). Each individual link in the production chain is responsible for applying the standard, which is not aimed at certifying the entire supply chain. This standard serves as a reference point for operators in applying EU regulations on food hygiene and safety.