The Saudi Accreditation Center (SAAC) has accredited TUV United Arabia to audit and certify Food Safety Management Systems to ISO 22000:2018. The accreditation certificate, number N-FSMS-00031, was issued on 27 October 2025 and is valid until 26 October 2028.

Accreditation details

Item Details
Accreditation body Saudi Accreditation Center (SAAC)
Accredited body TUV United Arabia
Accreditation number N-FSMS-00031
Scope Food Safety Management System (FSMS), ISO 22000:2018
Requirements for certification bodies ISO/IEC 17021-1:2015
Competence requirements ISO 22003-1:2022
Issue date 27 October 2025
Expiry date 26 October 2028

What the accreditation confirms

SAAC is the national accreditation body of the Kingdom of Saudi Arabia. Its accreditation confirms that TUV United Arabia meets ISO/IEC 17021-1:2015, the international requirements for bodies that audit and certify management systems, together with ISO 22003-1:2022: Competence requirements for auditing and certification of food safety management systems.

In practice, this means our ISO 22000 audits are carried out by competent auditors, and certification decisions are made impartially, by people who were not involved in the audit. SAAC is a signatory of the International Accreditation Forum Multilateral Recognition Arrangement (IAF MLA), which supports international recognition of accredited certificates.

What it means for organizations in Saudi Arabia

  • ISO 22000 certificates issued by TUV United Arabia within this scope are accredited by SAAC.
  • The technical sectors covered are listed on our Scope for Certification page.
  • Every certificate we issue can be checked in our Certificate Directory.

This accreditation applies to ISO 22000:2018 certification. The accreditation status of our other services is shown on our accreditation page.

This accreditation complements our SFDA conformity assessment licence for the food sector.

About ISO 22000

ISO 22000:2018 sets the requirements for a Food Safety Management System. It helps organizations:

  • Identify and control food safety hazards
  • Apply prerequisite programmes and HACCP principles
  • Communicate along the food chain
  • Prepare for emergencies and product withdrawal
  • Improve the food safety system continually

Next steps