ISO 22000 can help ensure the safety of the food products,with interactive communication, system management HACCP principles.
The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:
The new standard is published in the month of June, 2018. ISO 22000:2018 is based on the new High Level Structure (HLS) that brings a common framework to all management system standards. It is applicable to all organizations in the food chain, regardless of size and complexity.
Any Organization which is directly or indirectly involved includes, but is not limited to:
* Feed producers, * Animal food producers, * Harvesters of Wild Plants and Animals, Farmers, * Producers of Ingredients, * Food Manufacturers, Retailers, Food Services Provider, * Catering services, * Cleaning and sanitation services, * Transportation, * Storage and Distribution Services, * Suppliers of Equipment, * Cleaning and disinfectants, * Packaging Materials and other Food Contact Materials.
Key changes in ISO 22000:2018
These are some of the key changes to consider:
1) Changes due to the adoption of HLS
- Business Context and interested parties: Chapter 4.1, external and internal issues, introduces new clauses for systematic determination and monitoring of the business context, and Chapter 4.2, needs and expectations of interested parties, introduces demands to identify and understand factors that can (potentially) affect the ability of Management System to reach the intended results.
- Strengthened emphasis on leadership and management commitment: Chapter 5.1 now includes new demands to actively engage and take accountability for the effectiveness of the management system.
- Risk management:– Chapter 6.1 now requires companies to determine, consider and, where necessary, take action to address any risks that may impact (either positively or negatively) the ability of the management system to deliver its intended results.
- Strengthened focus on objectives as drivers for improvements: these changes can be found in Chapter 6.2, and performance evaluation chapter 9.1.
- Extended requirements related to communications: Chapter 7.4 is now more prescriptive in respect to the “mechanics” of communication, including determination of what, when and how to communicate.
- Less strict requirements for a food safety manual:– the change is introduced in chapter 7.5. It is still required to have documented information. Documented information shall be controlled to ensure it is adequately protected (ref. 7.5.3). The explicit requirement to have a documented procedure has been removed.
2) Other changes those are specific to ISO 22000 and food safety management
- The PDCA cycle: the standard clarifies the Plan-Do-Check-Act cycle, by having two separate cycles in the standard working together: one covering the management system and the other, covering the principles of HACCP.
- The scope now specifically includes animal food: food for animals not producing food for human consumption. Feed is intended to be fed to food producing animals.
- Some important changes in the definitions: ‘Harm’ is replaced by ‘adverse health effect’ to ensure consistency with definition of food safety hazard. The use of ‘assurance’ highlights the relationship between the consumer and the food product, based on the assurance of food safety.
- Communicating the food safety policy– Chapter 5.2.2: Explicitly requires the management to facilitate understanding of the food safety policies by employees.
- Food Safety Management System Objectives: Establishing objectives for the food safety management system is further specified in Chapter 6.2.1 and includes items as e.g. ‘consistent with customer requirements’, ‘monitored’ and ‘verified’.
- Control of externally-provided processes, products or services– Chapter 7.1.6: This clause introduces the need to control the suppliers of products, processes and services (including outsourced processes) and to ensure adequate communication of relevant requirements, to meet the food safety management system requirements.
In addition, there are several key changes in the ISO 22000:2018 compared to ISO 22000:2005 related to the HACCP systematics.
The benefits of ISO 22000: 2018
- Enhanced utilization of resources in the world level
- Improved profits in companies
- Greater quality jobs in the food industry
- Improved economic growth
- Safer food insurance
- Reduced rates in food borne disease
- Effective documentation of techniques, procedures and methods
- A potential harmonization of national food standards is provided
- This is an effective international standard
- For regulators, it is the most appropriate system
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