ISO 22000:2018 – What Are The Key Changes?

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ISO 22000:2018, the international food safety management system standard that specifies the requirements to ensure safe production throughout the entire food chain, from the farm to the table, was published by the ISO on June 19, 2018
For all organizations in the food and feed sectors, regardless of their size, sector or geographical location, ISO 22000:2018 is structured to provide process improvements and its design offers a food safety control and prevention approach.
If you are already applying ISO 22000:2005, you will recognise most of the requirements in ISO 22000:2018. However, there are some changes to ISO 22000:2005 that you must prepare for the transition and compliance with ISO 22000:2018.
The 12 key changes under ISO 22000:2018 are:

  • The high level structure: for this reference point to be more compatible and easily adaptable for all companies, the new edition of the ISO 22000 standard will be implemented on the basis of a high level structure (HLS) of the same structure than all other ISO. ISO 9001:2015 standards. This is useful for organizations that use more standards and seek compatibility between them.
  • Risk-based approach: ISO 22000:2018 certification is now based on risk management and includes an innovative approach to track and exclude potential risks.
  • Strong links with the Codex Alimentarius, an intergovernmental body, within the framework of the common food standards program established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), for In order to protect consumer health and ensure fair practices in the food trade. The Commission also promotes the coordination of all activities related to food standards undertaken by international governmental and non-governmental organizations.
  • A clear description of the differences between the key terms is provided, such as: critical control points (CCP), prerequisite operational programs (OPRP) and prerequisite programs (PRP)
  • The HACCP and OPRP plans are grouped into a hazard control plan with action criteria that must be defined for the identified OPRPs and critical limits (as usual) for the CCPs
  • The validation of the control measures must be documented and carried out before the implementation of the HACCP plan
  • For both the traceability system and for emergency preparedness and response, additional details are now mentioned on what should be considered, respectively, in clauses 8.3 and 8.4.
  • Processing aids, packaging and utilities must be added to the required document flow patterns
  • Within the characteristics of raw materials, ingredients and packaging, the source of each product must now be defined and documented.
  • There are other aspects that will be discussed during management review meetings, such as the performance of external suppliers (suppliers), the review of risks and opportunities and the effectiveness of the actions taken to address them, the opportunities for continuous improvement, adequacy of resources, etc.
  • There is also a new clause that includes mandatory documented information and an evaluation of the effectiveness of monitoring and measurement verification results
  • There are also some additional requirements that must be reviewed during the management review of the food safety management system



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