ISO 22000
What is ISO 22000?
ISO 22000 is a Food Safety Management System.It provides a framework to effectively management, identify and control food safety hazards in the supply chain to ensure the food is safe.
By complying with the standards helps relevant organisations to comply with legal requirements set out by Food Act 1983, Act (281), Food Regulations 1985 and other requirements in food safety and handling.
ISO have recently revised the ISO 22000 version. The latest version is ISO 22000:2018.
By complying with the standards helps relevant organisations to comply with legal requirements set out by Food Act 1983, Act (281), Food Regulations 1985 and other requirements in food safety and handling.
ISO have recently revised the ISO 22000 version. The latest version is ISO 22000:2018.
Who is ISO 22000 For?
ISO 22000 is applicable to all organizations in the food and feed industries , regardless of size or sector. Following the same High-Level Structure (HLS) as other ISO management system standards, it is designed in a way that it can be integrated into an organization’s existing management processes but can also be used alone.Benefits of ISO 22000:
- To penetrate domestic and international markets
- Cost Saving and preventing food hazard incidents
- Increase profitability and business security
- Improve organization’s reputation and image
- Continue improvement on organization performance
Process of transition from ISO 22000:2005 to ISO 22000:2018
Main Changes in ISO 22000:2018
- The high level structure: The new standard will follow the same structure as ISO 9001 & ISO 14001. With this new HLS structure, it is much more easier to do the management system integration.
- Risk Management: Requires organization to determine, consider and, where necessary, take action to address any risks that may impact the management system to deliver its intended results.
- 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: a clear description is given of the differences between key terms such as: Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).
The new version of ISO 22000 standard offers a dynamic control of food safety hazards with the following key elements: interactive communication, systems management, Prerequisite Programmes (PRPs), and the principles of Hazard Analysis and Critical Control Points (HACCP).
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