The proliferation of the food safety standards in the global market (as different countries and organizations in the food sector often use their own protocols) led the ISO to harmonize various existing national and industry certification schemes under one internationally recognized standard – ISO22000.
ISO 22000 was published in 2005 to cover all the processes along the food chain that deal directly or indirectly with the end product being consumed. It is applicable to all organizations directly or indirectly involved in the food value chain and not just the food producers and manufacturers. This includes producers of packaging materials, ingredients, additives, detergents, suppliers of cleaning services, pest control. It allows you to assess and demonstrate conformity of the product in relation to food safety and to demonstrate control of food safety hazards
The new version of the standard ISO 22000:2018 encompasses the latest trends and food safety requirements and a response to the rising global challenges facing the food industry. It will also help address the growing need to ensure we can trust current food security systems and that they are sustainable.
ISO 22000:2018 includes improvements to definitions, including those that align with Codex Alimentarius. It also provides a new understanding of the concept of risk, distinguishing between risk at the operational level and the strategic level of a management system.
The major proposed changes to the standard include modifications to its structure as well as clarifying key concepts such as:
More information about the changes can be found here
The main elements of the standard are:
System management through the control of the interaction between the system’s elements that guarantees efficiency and the effectiveness of the system
Interactive communication with suppliers, customers, consumers and public authorities
Prerequisite programmes: Good Manufacturing Practices, Good Hygiene Practices, Good Agricultural Practices, are the pillars on which a HACCP (Hazard Analysis & Critical Control Points) system is based
HACCP principles as the basic methodology to plan safe production processes which are appropriate for every individual company
Verification and Validation through the suitable records keeping procedures
ISO 22000 specifies requirements to enable an organization:
The standard adds value because it :
ISO 22000 requires that you design and document a Food Safety Management System (FSMS). The process described in ISO 22000 includes the following steps:
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