The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.

- A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.

- ISO 22000 is designed to allow all types of organization within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

- The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.

- ISO 22000, backed by international consensus, harmonizes the requirements for systematically managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis. In addition, food safety management systems that conform to ISO 22000 can be certified - Which answers the growing demand in the food sector for the certification of suppliers - although the standard can be implemented without certification of conformity, solely for the benefits it provides.

- Developed with the participation of food sector experts, ISO 22000 incorporates the principles of HACCP, and covers the requirements of key standards developed by various global food retailer syndicates, in a single document.