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
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.
User questions & answers