ISO 22000:2018
Food Safety Management Systems

What is ISO 22000

Developed to help the food industry as a whole perform better, ISO 22000 is a set of guidelines for managing food safety that is focused on results. The global food supply chain will be safer because of these rules. Traceability in the feed and food chain is a primary concern of the standards that are part of the overall guidelines for food safety management.

History of ISO 22000:2018

Ever since cavemen ate raw meat, humans have been at risk from food poisoning. Several of the techniques we use today, such as cooking, canning, smoking, and fermenting, may be traced back to ancient food safety practises that were implemented to prevent illness. As a result of decades of scientific and technical advancement, we now have easy access to a wide variety of healthy food and drink options. Yet modern ideas of food safety and the strictness with which they are implemented are comparatively recent developments, linked closely to shifts in how people live and what they consume.

ISO 22000, which was established in 2005, was designed to be a universally accessible standard that could be used by businesses of any size in the food supply chain. Interactive communication, system administration, execution of prerequisite programmes, and continuous evaluation and development of the system are all covered by the standard, as are other essentials for maintaining food safety.

The HACCP concepts included in ISO 22000 and its compatibility with ISO 9001 quality management systems make it the appropriate foundation for establishing a thorough, reasonably priced food safety management system. The use of ISO 22000 reduces the need for unnecessary audits, which saves money. ISO 22000-based food safety management systems encourage continuous improvements in processes and performance, which can help your business become more efficient. Additionally, certification can open up new markets for your business as ISO 22000 is respected by governments and food safety experts around the world.

The latest version of 22000:2018

Trade in food items is substantial. The scope and complexity of the global food supply chain are only expected to expand as globalisation of markets continues and the global population rises. These megatrends that are affecting the widespread production and distribution of food are making food safety compliance more crucial than ever. The effects of consuming tainted food may be devastating. Along with other ISO management standards like ISO 9001, ISO’s food safety management standards aid businesses in spotting and mitigating potential food safety issues. ISO 22000, which may be used by any manufacturer, adds a layer of security to the international food supply chain, allowing for the safe transport of goods across borders and the delivery of nutritious food to people all over the world. On June 19, 2018, ISO released ISO 22000:2018. Consistent with other well-known ISO standards like ISO 9001, ISO 14001, and ISO 1001, it’s a sure bet that this one will perform well.

Some of the most important shifts to think about are:

1) Impact of HLS-induced Alterations

✔ Involved Parties and the Business Environment: New clauses are introduced in Chapter 4.1, External and internal issues, for systematic determination and monitoring of the business context, and in Chapter 4.2, Needs and expectations of interested parties, new demands are introduced to identify and understand factors that can (potentially) affect the ability of Management System to achieve the intended results.
✔ Chapter 5.1 now adds additional demands for leadership and management to actively interact with and take responsibility for the efficiency of the management system.

🢂 Risk management: As of now, businesses are obligated to identify, analyse, and take corrective action on any threats to the management system’s capacity to achieve its goals (both good and negative) as described in Chapter 6.1.
✔ Adjustments to emphasise goals as change agents may be found in Chapter 6.2 and Performance Evaluation Chapter 9.1.
✔ Chapter 7.4 has been revised to be more prescriptive in regards to the “mechanics” of communication, such as the choice of what, when, and how to convey.

🢂 Reduced regulations for a food safety handbook: The new policy is presented in section 7.5. Having records at hand is still necessary. To guarantee the security of recorded data, it must be strictly regulated (ref. 7.5.3). There is no longer any need for a written protocol.

2) The other alterations are unique to ISO 22000 and the management of food safety.

🢂 The PDCA cycle: the standard provides clarification of the PDCA cycle by breaking it down into two distinct cycles (one addressing the management system, and the other the HACCP principles) that function together.
✔ The scope has been expanded to include food for animals that are not used in the production of human food. Animals raised for human consumption require feed that is suitable for them.
✔ The word “harm” has been substituted with “adverse health effect” to be more in line with the definition of a food safety issue. The assurance of food’s safety is emphasised here, as is the connection between the product and the customer.
✔ Chapter 5.2.2, “Communicating the Food Safety Policy,” makes it clear that upper-level management must ensure that all staff members have a thorough grasp of the company’s food safety guidelines.
✔ Goals for the food safety management system, such as “compatible with customer needs,” “monitored,” and “confirmed,” can be established as described in Chapter 6.2.1.
✔ Chapter 7.1.6 addresses the necessity to manage the suppliers of goods, processes, and services (including outsourced processes) and to provide proper communication of essential needs in order to fulfil the criteria of a food safety management system.

The Intent of ISO 22000:2018

The economic and moral weight of food safety cannot be overstated. If food safety regulations aren’t followed, terrible things can happen. There is no way to sustain life without regularly consuming food that is both healthy and not infectious. The World Health Organization estimates that there are over 200 potential diseases that may be contracted through eating tainted food. The prevention of food-borne infections is a primary reason why food safety measures are so vitally crucial to implement. Four hundred and twenty thousand individuals every year lose their lives as a direct result of consuming tainted food; more than a twenty-fifth of these casualties are youngsters under the age of five. ISO 22000 defines the criteria for a food safety management system that may be certified to meet the needs of the public for safe food. The document lays out the steps a business must take to prove they can mitigate potential threats to food safety.

Structure of ISO 22000:2018

Any business in the food industry may benefit from the International Organization for Standardization’s (ISO) preventative approach to managing food safety. An interactive approach for communicating between upstream and downstream industry actors is part of ISO 22000’s complete management system. Also, the standard includes a template for implementing a tailored HACCP concept that considers the specifics of the sector, product, and infrastructure at play. ISO 22000 may suggest the installation of a metal detector equipped with a rejection mechanism to control the risk of metal contamination, for instance. At present, all ISO management standards use the Annex SL format, which is utilised by ISO 22000 2018 as well. Annex SL of Part 1 of the ISO/IEC Directives provides guidance on developing ISO Management System Standard (MSS) documents. ISO thinks that by utilising this standardised framework, it will be possible to lessen the amount of work that must be done twice, improve the interoperability of various systems, and eliminate ambiguity in terms of other factors.

Annex SL’s top 10 key clauses are as follows:

Clause 1

Within its scope, the FSMS explains its intended functions. These results must make sense for the business and are sector-specific.

Clause 2:

Related normative references point up further documents and codes of practise.

Clause 3:

Standards-related terminology is defined by its terms and definitions.

Clause 4:

Understanding the company and its environment, the needs and expectations of stakeholders, the FSMS’s scope, and the FSMS’s own nature all contribute to establishing a firm foundation for the FSMS.

Clause 5:

The leadership of a business include its Top Management’s dedication, its Food Safety Policy, and the duties, authorities, and tasks of every employee.

Clause 6:

The FSMS can run more efficiently and yield better outcomes if it has been planned for, including how to cope with dangers and take advantage of opportunities.

Clause 7:

Personnel, information, consciousness, interaction, and documentation are all aspects of the FSMS that are addressed by the support function. It also covers a crucial aspect: the need for you to exercise command over the vendors from whom you source processes, items, or services.

Clause 8:

HACCP is the backbone of the operation. It covers PRPs, operations (including flowcharts, hazard analyses, CCPs, OPRPs, etc.), and operational planning and control.

Clause 9:

The term “performance assessment” refers to the process of keeping an eye on, measuring, analysing, and judging how well the FSMS is working. Compliance with this provision shall be demonstrated by means of internal audits and management reviews.

Clause 10:

Methods for bettering the FSMS are outlined in this section. They include addressing issues and allowing for ongoing development.

QUALITY PRINCIPLES OF ISO 22000:2018

The Seven HACCP Principles

Principle 1

Conducting a hazard analysis . During this phase, plants determine the hazards tampering food safety; identify the preventive measures to control these hazards.

Principle 2

Identifying critical control points. A critical control point (CCP) is a point in a food production process in which control is applied to prevent, eliminate, or reduce food safety hazard to an acceptable level.

Principle 3

Establish critical limits for each critical control point . A critical limit is a specific value to which a physical, biological, or chemical hazard must be controlled. CCP separates safe food from unsafe food and also prevent, eliminate, or reduce hazard to an acceptable level. Notably, critical limits are usually numerical values based on scientific finding.

Principle 4

Establish critical control point monitoring requirements. Monitoring of the food production process is mandatory to make sure that the process is under control at each critical control point and hazards are also in control. The process of monitoring includes temperature checks, visual inspection, time recording etc. As per the FSIS requirement, monitoring of each process is mandatory and frequency of monitoring has to be listed in the HACCP plan.

Principle 5

Establish corrective actions. In case of identifying deviation in the monitoring phase, corrective actions are to be taken to prevent the hazard. Corrective actions ensure that adulterated product injurious to health does not enter markets.

Principle 6

Establish record keeping procedures. As per the HACCP regulations, all plants are required to keep documents including hazard analysis, monitoring of CCP, critical limits and the checking process deviations.

Principle 7

Establish verification procedures. Verification can determine the validity of the HACCP plan and find out whether the system is operating in accordance with the plan.
On one hand, verification evaluates whether the facility’s HACCP system is functioning according to the HACCP plan and on the other, it validates the HACCP plan to determine that the plan is scientifically and technically sound. Also the initial validation of the process ensure that all hazards have been recognized and assures that if the HACCP plan is correctly applied these hazards will be successfully restricted.

Know All About ISO 22000

Audit

A procedure of accumulating proof is an audit. The degree to which audit requirements are satisfied is determined by examining the available evidence. The auditing process must be methodical and well documented, and it must be objective, unbiased, and independent. It’s possible to do an internal audit, or have an outside party do it.

First-party audits are those conducted internally, while second- and third-party audits are those conducted outside. An additional type of audit is the combined audit, which involves the simultaneous inspection of two or more departments or areas of management.

During an audit, evidence can take the shape of documents, declarations of fact, and any other data that can be independently verified as relevant to the audit criteria. Policies, regulations, and other kinds of documentation can all serve as audit criteria, which are used as a point of reference. It is possible to gauge the degree to which they are being fulfilled by comparing audit findings with the standards themselves. How well rules are being implemented and requirements are being followed may be gauged via audit evidence.

Contamination

Contamination is the presence of, or the introduction of, a contaminant into, a product or processing environment; a contaminant is a contaminating or dangerous material that renders something impure.

Feed

Feed can be either a single commodity or a combination of raw, processed, or semi-processed items provided to animals used for food production.

Food

Food may be defined as any material or ingredient that is consumed by people or animals, whether it is in its raw, processed, or semi-processed form.

Food processing ingredients and materials are also included. Cosmetics, cigarettes, and narcotics are excluded.

Food safety

The primary idea behind food safety is that if you follow the instructions on how to prepare and consume the food, you shouldn’t have any negative health impacts. The opposite is true also: whenever food has been exposed to dangerous chemicals and intended usage standards have not been followed, it may be detrimental.

Documentation for ISO 22000 (FSMS)

Download PDF For Complete Documentation

Management of food safety is an issue across the world. The need for sanitary working conditions and safe food preparation is growing in the food service sector. Hence, in today’s competitive market, it is imperative for business owners to adhere to rigorous standards of food safety and cleanliness. A faster and cheaper certification audit for businesses is possible with the following list of papers needed for ISO 22000 certification. Separating papers from records is also crucial before we get started. When created properly, documents may serve as a channel for information dissemination inside an organisation. Hence, these records may be modified to reflect the organization’s evolving needs. Nonetheless, records are permanent and are utilised to keep track of the outcomes of any and all audits and inspections undertaken by the company. ISO 22000 requires, as part of clause 7.1, that organisations maintain records and papers.

Among the required paperwork are:

  • Preparedness and reaction protocol.
  • A method for doing a preliminary analysis of the manufacturing procedure.
  • Recall policy and procedure.
  • Methodology for the necessary software package.
  • This includes the HACCP plan procedure.
  • Included in this document is the technique for identifying potential dangers.
  • Method for managing nonconforming goods.
  • How to conduct a quality and food safety audit in-house.
  • The method for managing and inspecting the measurement tools.
  • Policy for internal evaluation by management.
  • Systems for managing records and information.
  • Processes for quality assurance and control.
  • Action plan for course corrections and preventative measures

Process of ISO 22000:2018 Standard

This section is helpful for any firm interested in gaining ISO 22000 certifications. If you want to get ISO 22000 certification after creating your FSMS, you will need to put it through its paces for a while and keep detailed records.

Your organization’s information will need to be provided in an application form. After applying, the ISO Certification organization of you choosing will evaluate it and give you a quote, at which point you can schedule the certification audit.

There are some mandatory processes to obtain ISO 22000 certification. After you have taken care of the documentation, you must follow the below-given steps for obtaining the certification:

Benefits of ISO 22000

Relevant Industries For ISO 22000

Any organisations, whether they are directly or indirectly involved in the food value chain, are eligible to implement ISO 22000. Included in this category are companies that manufacture packaging or detergents, as well as those who supply cleaning services, pest management, or industrial laundry services.

Food and beverage businesses at every stage of the supply chain are required to maintain a high standard of both quality and safety in order to fulfil their commitments to the general public and remain competitive. Certification to the standards of the food and beverage sector may assist businesses in many ways, including maintaining legal compliance, improving their customer satisfaction, and enhancing their brand recognition.

Feed producers, food manufacturers, owners of transport and storage facilities, and subcontractors to retail and food service outlets are all included in the scope of this regulation.

ISO 22000 FUTURE

There are numerous benefits that ISO 22000:2018 bring in industries development. Precise monitoring of food production and import and export of food products across the world, complying to the standards. When your company takes a proactive approach to diminish expected risks, you’ll be able to maximize expected opportunities that are vital to the FSMS.

Unprecedentedly, the ISO 22000 now covers the aspect of animal food. This aspect is intended to consider pet health as well as the wellbeing of food-producing animals such as cattle and milch animals. Bringing safety to food products will result in healthy individual and lessen the possibility of diseases and atrocious viruses as the world recently suffered from.

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