When
a food safety management system is developed by the users of ISO 22000, you
make sure that requirements from the market are met.†ISO 22000:2018 cancels
and replaces ISO 22000:2005. Organizations certified to the standard have three
years from the date of publication to transition to the new version. With over
two hundred diseases spread through the food chain, it’s clear that safe,
sustainable food production is one of our greatest challenges. Globalization of
the food trade further complicates food safety and the new edition of ISO 22000
on food safety management systems presents a timely response. Food safety is
about the prevention, elimination and control of foodborne hazards, from the
site of production to the point of consumption. Since food safety hazards may
be introduced at any stage of the process, every company in the food supply
chain must exercise adequate hazard controls. In fact, food safety can only be
maintained through the combined efforts of all parties: governments, producers,
retailers and end consumers. Aimed at all organizations in the food and feed
industries, regardless of size or sector, ISO 22000:2018, Food safety
management systems – Requirements for any organization in the food chain,
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 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 or ISO 14001) 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
new standard offers a dynamic control of food safety hazards combining the
following generally recognized key elements: interactive communication, systems
management, Prerequisite Programmes (PRPs), and the principles of Hazard
Analysis and Critical Control Points (HACCP).
User questions & answers