ISO 22OOO:2018 Food Safety Management System is out!
On the 19th June 2018, the ISO published a new version of ISO 22000 Food Safety Management Systems. This new version brings significant changes for organizations in the food chain. Aimed at all organizations in the food and feed industries, regardless of size or sector, ISO 22000:2018 Food safety management systems translates food safety management into a continuously improving process. It takes a precautionary approach to food safety by helping to identify, prevent and reduce foodborne hazards in the food and feed chains.
The purpose for the revision of this Standard is to
- Clarify key concepts that have caused confusion, such as Critical Control Points (CCPs), Operational Prerequisite Programs (OPRPs) and Prerequisite Programs (PRPs).
- Improve the readability and usability of the standard
- Ensure the standard is relevant to all actors in the food supply chain
- Ensure the standard suits the needs of Small and Medium enterprises.
- Increase the compatibility of ISO 22000 with other management system standards, by adopting a common structure and terminology
The new edition brings clarity of understanding for the thousands of companies worldwide that already used the standard. Its latest improvements include:
- Adoption of the High-Level Structure common to all ISO management system standards, making it easier for organizations to combine ISO 22000 with other management systems (such as ISO 9001, ISO 14001 or ISO 45001) at a given time
- A new approach to risk – as a vital concept in the food business – which distinguishes between risk at the operational level and the business level of the management system
- Strong links to the Codex Alimentarius, a United Nations food group that develops food safety guidelines for governments.
- The standard now consistently distinguishes two Plan-Do-Check-Act (PDCA) cycles. The first applies to the management system as a whole, while the second, within it, addresses the operations described in Clause 8, which simultaneously cover the HACCP principles.
The new standard offers a dynamic control of food safety hazards combining the following generally recognized key elements: interactive communication, systems management, Prerequisite Programs (PRPs), and the principles of Hazard Analysis and Critical Control Points (HACCP). As usual, organizations certified to the Standard have three years from the date of publication to transit to the new version.
Again, these changes to different Standards shows a commitment to continual improvement on better ways of doing things, so it should be welcomed with open arms.