ISO 22000:2018 | HACCP
Food Safety Management System
What is ISO 22000?
ISO 22000 standard is an international standard for establishing and certification to food safety management system (FSMS). It applies the concept of most ISO management system, based on process approach and risk-based thinking, also integrated with Hazard Analysis and Critical Control Points (HACCP) and Prerequisite programmes (PRP). This standard is suitable for organizations in a wide range of food-related industries, for them to strengthen food safety in the supply chain and prevent food safety incidents.
HACCP is a long-established food quality control tool that built up with seven principles, including hazard analysis, identification of critical control points, establishment of critical control point, establishment of monitoring procedures, determination of corrective actions, establishment of verification procedures, establishment of record keeping and documentation procedures.
Transition from ISO 22000:2005 to ISO 22000:2018
ISO 22000:2018 standard officially published on Jun 2018, and will replace the existing ISO 22000:2005 standard within a three-year transition period (please contact your certification body for confirmation). Therefore, organization has already certified to ISO 22000:2005 is required to upgrade the existing FSMS to the ISO 22000:2018 standard version by Jun 2021, and pass the audit to maintain the validity of the certificate. During the transition, the organization should:
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Identify the gap between 2018 and 2005 versions (refer to the standard requirements or attend our training course to learn more)
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Plan and implement ISO 22000:2018, actions include modifying existing system documentation, communicating with employees and stakeholders about changes, providing training, reviewing system compliance, etc.
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Contact your certification body to arrange for transition/re-certification
Benefit of ISO 22000
Nowadays, there are more and more focus on food safety all over the world. Organizations in food industry are to maintain high standard and meet general expectations from interested parties (such as government, standards organizations and customers) related to food safety.
Establishing and implementing ISO 22000 FSMS can strengthens the control of food safety risks and prevents food safety incidents, enhance customer confidence level, reduces customer complaints, controls operating costs more effectively, and reduces legal risks.
ISO 22000 Requirements
Like other ISO standards, ISO 22000 promotes the adoption of a Plan - Do - Check - Act (or PDCA) cycle and risk-based thinking approach, as reflected in the standard clauses 4 to 10 (Clauses 0 to 3 are introduction, scope, normative references and terms and definitions, not subject to audit-able requirements). You can find out about the standard requirements in the following: (or by related links)
(The major differences between ISO 22000:2018 and ISO 22000:2005 are being shown in the following in different colors)
Clause 4 - Context of organization
This is the first step in establishing an FSMS, which requires the organization to clearly determine:
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What are the internal and external issues related to the organization's business, policies, etc., which can affect the organization to achieve the intended results?
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Who are your interested parties and what are their needs and expectations? Which of them will become the legal and other requirements of the organization?
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What is the scope and boundary of the FSMS?
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What is the process of the FSMS?
Clause 5 - Leadership
Top management is required to commit and proactively participate in the FSMS. They need to be ultimately responsible for the performance of the FSMS. The standard clearly states that these responsibilities include establishing and communicating food safety policies, promoting food safety objectives, providing resources, defining the role of organizational staff, authority and responsibility, supporting other relevant management roles, and appointing food safety team leader.
Clause 6 - Planning
Based on the internal and external issues and interested parties' needs and expectations determined from clause 4, the organization identifies the risks and opportunities and determine the actions to address them. The standard also requires the organization to establish food safety objectives to drive continual improvement.
Clause 7 - Support
The organization shall ensure that there is sufficient support to establish, implement, maintain and improve the EMS, including resources, personnel competence, awareness, communication, and documented information. The organization shall control the externally developed elements of the FSMS.
Clause 8 - Operations
The organization shall ensure that its operations are properly planned and controlled, including:
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Plan to implement the actions determined in clause 6 above
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Establish and implement PRPs
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Ensure traceability
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Prepare and respond to food safety-related emergency/incidents, in more details.
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Analyze hazards, update PRPs and hazard control plans, control monitoring and measuring resources and processes, and verify PRPs and hazard control plans
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Control nonconforming products and processes
Clause 9 - Performance evaluation
The organization shall review the performance of the FSMS and determine the areas, times, methods, resources of monitor and measuring. Those shall include evaluating compliance, reviewing the trend of incidents, and determining the need for improvement. The organization is also required to conduct internal audits and management reviews on a regular basis to check that FSMS is effectively implemented and the performance is being reported to the organization's top management.
Clause 10 - Improvement
The organization shall drive continual improvement of the FSMS based on the results of Section 9, the identification and control of risks and opportunities, and the investigation and corrective actions of any nonconformity, and continually update the FSMS.