ISO 22002-7: New Food Safety Standards for Food & Beverage Retailers and Wholesalers

The latest updates to ISO 22002 were published in July, setting out fresh guidance to the food industry, including two new PRP standards. The introduction of ISO 22002-7 provides a globally recognised framework to food retailers and wholesalers for the first time, with even stricter requirements.  

Although the updates have been in development for a while, it’s important to review the key details now it’s been published. Let’s break it down.

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Background & Main Elements of Part 7

ISO 22002-7 serves as a replacement for PAS-221, bringing the retail and wholesale sectors in-line with industry best practices. It sits alongside ISO 22002-100 which outlines the shared PRPs across sectors for elements such as hygiene, allergen management, and supply chain.

The new standard provides sector-specific frameworks for the following areas of retail operations:

• Facility design and layout for minimising contamination risks

• Cleaning and sanitation procedures

• Hygiene and training requirements for staff

• Control of received goods and supplier management

• Protocols for storage, handling and transport of goods

• Waste management and pest control strategies

The guidance helps retailers add tailored procedures on top of their common SOPs (supported by Part 100) and create consistent practices for their teams.

‍Modern Food Safety

The latest revisions provide deeper expertise to the industry and an opportunity for businesses to streamline their operations. They’re also the next step in building resilience to face modern challenges and an unpredictable future.

Food retailers adapted quickly to the ever-changing Covid-19 landscape and the various supply-chain pressures of recent times. Rising costs in many areas have put greater focus on operational efficiencies in retail outlets.

Consumer expectations have also had an impact, with increased demand for convenience through grocery delivery services and grab-and-go options. There are more places than ever before where food safety must be assured.

Then there’s the role of technology. Resilient, consistent, but sometimes disrupted by external factors. The cyber-attacks on M&S and Co-op in April 2025 led to staff reverting to manual temperature checks for fridges in stores.

The future-proofing of current processes is a key reason to review the recent changes to ISO 22002-7.

‍Responsibilities and Guidance for Industry Professionals

If you’re working in food safety, compliance, quality assurance, or retail operations, what steps should you take to utilise ISO 22002 and support your business?

Identify the gaps  

Map out where PRPs don’t align with Part 7 and Part 100. The revisions provide greater clarity on foundation procedures (Part 100) and retail-specific procedures (Part 7) to make things easier.

Digital integration  

The use of technology and automation has been encouraged to improve resilience and streamlined operations. Make sure the adoption of technology is a good fit for your business.  

Dealing with new risks

Expectations have changed in areas including allergen control, visitor management, and pest control. Make sure you fully review the most significant and common risks.

Sustainability

There is specific guidance on the importance of circular packaging and responsible sourcing.

If you’ve already covered those areas, here are some other things to consider…

Think local  

Even if your manager looks after your procedures, it’s important to be aware of your environment and consider if a process can be tailored further.

Get ready for audits  

Even if your practices are advanced and robust, they’re informing auditors within the industry.

Staying one step ahead

As previously mentioned, the landscape can shift very quickly, and many organisations will want to safeguard against factors that are unique to them.

Digital resilience  

Even for digitally advanced businesses, we know that risks still exist and can be avoided. For example, fridges with integrated temperature monitoring can be safeguarded by independent systems, providing a separate source of truth.

Finally, always check the wording in each section of the standard. Some elements are mandatory for a business to claim conformance, whereas others outline best practice only.

‍Summary and Further Reading

The updated standards are an opportunity for food retailers and wholesalers to review and update their procedures and ensure their approach to food safety is suitable for the modern world.  

It’s also essential to meet the expectations of the modern consumer and safeguard your reputation.

For more information and full access to the new standards, you can visit the BSI knowledge site.

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