The revised version of ISO 22000, the Food Safety Standard, was published June 19 and replaces ISO 22000:2005.
The Transition Period for this new Standard will be 3 years. So, what’s it about and what’s new?
The Purpose of the Revised ISO 22000 Standard
ISO 22000:2018 sets out the requirements for a food safety management system and one that an organization can be independently certified to.
It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe to consume. It can be used by any organization regardless of its size or position in the food chain.
Applications of ISO 22000
The Scope of Application is unchanged. ISO 22000:2018 is intended to apply to the entire food chain – from farm to fork. The types of businesses ISO 22000:2018 is intended for include:
- Harvesters of wild plants or animals
- Animal food producers
- Producers of ingredients
- Food manufacturers
- Organizations providing cleaning and sanitation services
- Transportation, storage and distribution services
- Food service outlets
- Suppliers of equipment
- Suppliers of cleaning and disinfectants
Main Changes in ISO 22000:2018
The major changes in ISO 22000:2018 include modifications to the Standard’s structure as well as clarifying key concepts such as:
- The high-level structure: in order to make life easier for businesses using more than one management system standard, the new version of ISO 22000 will follow the same structure as all the other ISO management system standards, the High-Level Structure (HLS).
- The risk-based approach: the standard now includes two different application of risk – one to business hazards/threats and the other to food safety hazards/threats.
- 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 operation process: clarification is now given of the differences between key terms such as: Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).
- Control of externally-provided processes, products or services: Clause 7.1.6 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. This may be the most significant change in ISO 22000 implementation.
Other changes in ISO 22000:2018
- More focus on objectives as drivers for improvement: these changes can be found in Clause 6.2, Objectives for food safety management etc., and performance evaluation Clause 9.1, Monitoring, measurement, etc. Plans and programs to achieve objectives are required.
- 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 changes in 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.
So, here is another Standard for which we will develop Auditor Certification training. Expect news of these courses early in 2019.
For more background visit the ISO/TC 34/SC 17 Technical Committee website – click the link.
An update of FSSC 22000 Version 4.1 can be expected soon. But that’s a story for another day.