I’m looking for practical guidance on using ISO 22000 to meet SFA requirements for food safety compliance. We want to understand documentation, hazard controls, internal audits, team training, and readiness steps before certification or inspections. If your business has used ISO 22000 to meet SFA requirements, please share real experience, common gaps, timelines, and what auditors usually check first. I’d also appreciate advice on consultants, implementation cost, and maintaining compliance after certification.
