ISO 22000 and HACCP in Saudi Arabia: Your Guide to New Food Safety Compliance

Shutdowns. Suspensions. Tons of contaminated food seized. Saudi Arabia’s recent crackdown on food safety violations is a serious wake-up call for the entire industry. But what’s the solution for businesses that want to go beyond mere compliance and build a truly safe operation? The answer lies in two powerful frameworks: ISO 22000 and HACCP.

This blog breaks down the new regulations and explains how these internationally recognized standards are your key to ensuring customer safety, passing inspections with confidence, and building a brand that people can trust.

Saudi Arabia Cracks Down on Food Safety: Over 1000 Violations Found

In a major nationwide operation, Saudi food safety authorities conducted over 6000 inspections at more than 45000 restaurants, stores, and other food businesses. The results were alarming, uncovering significant health and safety risks for consumers.

The sweep revealed at least 1100 violations, leading to immediate and serious consequences. The government shut down a minimum of 50 businesses and suspended the operating licenses of 52 others.

Some of the most serious findings included:

Over 40 tonnes of contaminated frozen poultry was seized after testing positive for salmonella, a dangerous bacterium that causes food poisoning.
Several imported food shipments were completely banned, and the companies that imported them are now facing legal action.
In a residential apartment, inspectors discovered a stash of expired cosmetics and medical devices being stored for sale.
One bakery was caught using expired ingredients that were covered in mould. Shockingly, this same business had been shut down previously for similar offenses and had only recently been allowed to reopen.

This large-scale inspection drive serves as a strong reminder of the authorities’ zero-tolerance policy towards endangering public health.

A Recent Precedent: The B Laban Case

This isn’t the first time swift action has been taken. Earlier this year, Saudi officials made the decisive move to close every branch of the popular Egyptian dessert chain, B Laban, across the country.

The closure came after numerous customers reported falling ill with symptoms like nausea, vomiting, and severe stomach pain within hours of eating their products. Despite being a well-known and rapidly growing brand in the Gulf region, the company’s headquarters in Saudi Arabia was temporarily shut down as investigations into the food poisoning reports got underway.

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New Rules for Safer Food: Saudi Arabia's Response

In a direct response to the recent inspection findings, Saudi authorities have introduced a robust set of new regulations that all food establishments must follow. These rules are designed to create a higher, more consistent standard of safety across the industry.

Here are the key new requirements:

Mandatory CCTV Monitoring: Central kitchens and all food preparation areas must now install CCTV cameras. This ensures operations are visible and accountable.
Certified Food Safety Specialist: Every facility is required to employ a certified food safety specialist. This expert will be responsible for enforcing safety standards, reducing risks, and protecting public health.
Size and Layout Standards: Kitchens must now meet a minimum size of 100 square meters. Their layout must be designed to allow workers to move freely and, crucially, to prevent cross-contamination between different types of food.
Regular Audits and Record-Keeping: Businesses must conduct regular self-inspections and maintain detailed digital records of cleanliness in storage, preparation, and service areas.
Electronic Payment Systems: The adoption of electronic payment systems is now mandatory, reducing physical contact and improving transaction hygiene.
Improved Staff Facilities: Establishments must provide proper, hygienic toilets, restrooms, and changing rooms for their employees.
Strict Waste Management: A formal and strict waste management system must be implemented to ensure proper disposal and cleanliness.
Infrastructure Upgrades: Facilities must meet enhanced technical standards for essential infrastructure, including ventilation, cooling systems, and drainage.

These comprehensive measures, reported by Gulf News, show a significant shift towards proactive prevention, aiming to build a safer food culture for everyone in Saudi Arabia.

Why Do These Incidents Keep Happening?

So, why do these food safety failures occur? The root cause often boils down to a critical lack of knowledge.

Many food businesses and their employees simply don’t have enough training in basic food safety and hygiene practices. In the rush to serve food quickly and at competitive prices, the importance of handling food safely is overlooked. The primary focus becomes speed and cost, overshadowing the essential value of keeping customers healthy.

While Saudi authorities and municipalities are known for being strict, the challenge is immense. The kingdom is vast, and monitoring every single establishment is a huge task. Despite their best efforts, some violations inevitably slip through the cracks.

Ultimately, it is the public who pays the price for these lapses, often with their health. This highlights a pressing need for better education and a stronger culture of food safety within the industry itself, where businesses proactively prioritize consumer well-being.

The Solution to Avoid Such Incidents and Maintain Food Safety: ISO 22000 and HACCP Are the Answer

While the new government regulations set a clear baseline for what is required, many business owners might feel overwhelmed. How can you consistently meet all these standards, pass surprise inspections, and, most importantly, guarantee your customers’ safety every single day?

The answer isn’t to scramble to check each box individually. The most effective strategy is to implement a proven, internationally recognized Food Safety Management System (FSMS). This is where the ISO 22000 and HACCP standards come in. Think of them as your comprehensive playbook for building a culture of safety that not only meets but exceeds government requirements.

Rather than seeing rules as a list of chores, these frameworks integrate safety into every step of your operation.

For example:

The new rule for a certified food safety specialist is a core principle of both standards. An ISO 22000 system ensures this specialist has a structured framework to manage hazards, lead the team, and maintain records.
The requirement to prevent cross-contamination and maintain strict hygiene is the very foundation of HACCP. It guides you in identifying where contamination could occur (e.g., between raw and cooked food) and puts critical control points in place to stop it.
The mandate for regular record-keeping and audits is built directly into ISO 22000. It transforms this from a reactive task into a proactive tool for continuous improvement, giving you ready-to-show documentation for any inspector.

By adopting ISO 22000 or HACCP, you move from a state of fear about compliance to a state of control. You systematically address everything from supplier quality and storage temperatures to staff training and sanitation procedures. This proactive approach prevents incidents before they happen, protects your brand’s reputation, builds customer trust, and turns food safety from a cost into your most valuable investment.

What Are ISO 22000 and HACCP?

To understand how these standards can help, it’s important to know what they are. While they are both focused on food safety, they work together in slightly different ways.

HACCP (Hazard Analysis and Critical Control Points)
Think of HACCP as a targeted, systematic approach focused specifically on the food production process. It’s a framework that helps you:

Identify potential biological, chemical, or physical hazards (e.g., bacteria, allergens, metal fragments).
Determine the critical points in your process where these hazards can be prevented, eliminated, or reduced to a safe level (e.g., cooking, cooling, packaging).
Set critical limits (e.g., chicken must be cooked to 75°C) and establish monitoring procedures to ensure they are consistently met.
Have corrective actions ready in case something goes wrong at a critical point.

In short, HACCP is your essential, science-based plan for controlling the major risks in your kitchen or production line.

ISO 22000
If HACCP is the engine of food safety, then ISO 22000 is the entire car. It is a comprehensive international standard for a Food Safety Management System (FSMS) that incorporates the principles of HACCP.

Beyond the core HACCP plan, ISO 22000 also includes vital management elements:

Interactive Communication: Talking to your suppliers and customers about hazards.
System Management: Structuring your entire organization around food safety, from top management down.
Prerequisite Programs (PRPs): This covers the foundational conditions you need for a safe environment, like vendor approval, staff training, cleaning schedules, pest control, and waste management, directly aligning with the new Saudi rules on hygiene, facilities, and layout.
Continuous Improvement: It requires you to constantly review and improve your system, ensuring you don’t become complacent.

In essence, while HACCP tackles the specific hazards in your process, ISO 22000 provides a holistic framework that manages all aspects of food safety, from the supply chain to the consumer.

What Does Certification Mean?

Getting certified in ISO 22000 or HACCP isn’t just about reading a manual. It’s a formal proof that you run a safe operation.

Here’s what it means:

You Didn’t Do It Yourself: An independent, expert auditor, not you or the government has thoroughly checked your entire food safety system.
You Passed a Test: This auditor confirmed that your practices actually match the high standards of ISO 22000 or HACCP. They checked your records, watched your staff, and inspected your facility.
You Earned a Trust Mark: Once you pass, you receive a certificate. This is like a seal of approval that tells everyone. Customers, authorities, and business partners that your commitment to safety is real and verified by a third party.

In simple terms, certification is the official stamp that proves your food safety system works and can be trusted.

How Can Saudi Businesses Get Certified?

For food establishments in Saudi Arabia, implementing these standards and achieving certification might seem complex, but it doesn’t have to be. This is where partnering with a specialist consulting company simplifies the journey.

PopularCert is a leading consultancy provider that guides businesses through the entire process smoothly and efficiently. Here’s how we can help you:

Gap Analysis: Our experts first review your current operations to see what’s already in place and what needs to be improved to meet ISO 22000 or HACCP requirements.
Training & Implementation: We provide clear training for your team and help you develop all the necessary documentation and food safety practices.
Audit & Certification: A PopularCert auditor will then conduct a formal assessment of your system. Once you successfully pass the audit, you will receive your internationally recognized certificate.

By working with a reputable partner like PopularCert, you can ensure your business not only meets the new Saudi government regulations but also builds a stronger, safer, and more trustworthy brand.

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FAQs

What is the difference between HACCP and ISO 22000 certification?

While both are vital for food safety, HACCP is a rigorous process control system focused on identifying and controlling hazards in production. ISO 22000 is a broader Food Safety Management System that includes HACCP principles but also adds requirements for management oversight, communication, and continuous improvement, making it more comprehensive.

Is ISO 22000 certification mandatory for food businesses in Saudi Arabia?

While not yet mandatory for all, the new Saudi regulations (like requiring a certified food safety specialist and strict record-keeping) make ISO 22000 the most effective framework for achieving and proving compliance. It is increasingly becoming a market expectation and a prerequisite for supplying to large retailers and government entities.

How long does it take to get ISO 22000 certified in Saudi Arabia?

The timeline varies based on your company’s size and existing processes. For a small-to-medium enterprise (SME), implementing the system and achieving certification typically takes between 3 to 6 months when working with an experienced consultant like PopularCert.

What are the first steps to implementing a food safety management system?

The first step is a Gap Analysis. This is where an expert reviews your current operations against the standard’s requirements to identify what you are already doing well and what areas need development. This provides a clear and actionable roadmap for implementation.

How does certification protect my business from legal action?

Certification demonstrates “Due Diligence.” It provides documented proof to authorities that you have taken all reasonable steps to ensure food safety. This can significantly reduce legal liability and potential penalties in the event of an incident, as it shows a systematic effort to prevent problems, rather than negligence.

ISO 22000 and HACCP in Saudi Arabia: Your Guide to New Food Safety Compliance