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12/26/2017 ISO 22000:2018-Revising the Food Safety Management System Standard
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After more than a decade from the year of its rst release, the end user changing needs, the continuous rise of a number of private standards and the revision of other
key management system standards (e.g. ISO 9001:2015), indicated that the ISO 22000 standard had to be revised to ll in the gaps in the current version.
Author: Dimitrios Katsieris, BQC Technical Manager, IAS Manager Europe-Middle East, Member of ISO/TC 34/SC 17/WG 8 (Management Systems for Food Safety Technical
Committee, ISO Organization)
Established in 2005, ISO 22000 was designed as an accessible, globally accepted standard, and is applicable to organizations of all sizes, involved in any aspect of the food
supply chain. The standard covers the key components for ensuring food safety including interactive communication, system management, implementation of pre-
requisite programmes and the continual review and improvement of the management system. 1. A set of structured activities.
The International working group has addressed a number of issues during its meetings among which were:
Definitions by Grammarly
to update old and introduce new terms and de nitions; Forty- ve (45) de nitions are now listed in the upcoming DIS version
to make clear to the end users, the di erences of Pre-requisite Programs (PRPs), Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
to adopt the new High Level Structure (HLS) developed and used by ISO to allow an easier implementation of an Integrated Management System
to align with recent developments and concepts in food safety standards and Codex Alimentarius
1. Scope
2. Normative References
3. Terms and De nitions
4. Context of the organization
5. Leadership
6. Planning
7. Support
8. Operation
9. Performance evaluation of the food safety management system
10. Improvement
What is changing?
Documented information replaces the requirement for procedures, records and other items of documentation.
As part of the process approach, there are 2 Plan-Do-Check-Act (PDCA) cycles instead of one. One cycle covers the overall food safety management system and the
Risk based thinking is addressed in two (2) levels; Organizational risk and hazard analysis (based on HACCP principles).
6.2.2. A plan for achieving the objectives for the food safety management system needs to be prepared.
6.2.3 Any major change that can have an e ect on the integrity of the system should be a planned activity.
7.1.6 Suppliers and subcontractors need to be evaluated, selected, monitored and re-evaluated according to de ned criteria.
8.2.4 Records for the selection, establishment, applicable monitoring and veri cation of PRPs must be kept.
8.3 Traceability system needs to be tested and veri ed for its e ectiveness
8.4.1 Preventive action term has been introduced to deal with potential emergency situations and incidents.
8.5.1.4.3 Expected seasonal changes or shift patterns are considered when describing the process environment to conduct the hazard analysis.
8.5.2.4 Control measures are now categorized to be managed as OPRPs or at CCPs. Control measures are now related only to signi cant hazards and not managed at
a PRP level. The systematic approach to identify each category is now di erent. Control measures managed as OPRPs have measurable and/or observable action
criteria (new term) while those managed at CCPs have only measurable critical limits that enable timely correction.
8.5.4 A Hazard Control Plan that include both HACCP and OPRP plan is introduced.
8.8.1 Independent personnel should be appointed to perform veri cation activities for the PRPs, hazard control plan e.t.c
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12/26/2017 ISO 22000:2018-Revising the Food Safety Management System Standard
ISO/ TC 34/SC 17/WG 8 will meet again in autumn 2017 for a nal meeting. The output of that meeting is expected to be the Final DIS version of the standard.
*BQC is organizing Training Courses on “ISO 22000:2018 - Changes in the International Management Standard for Food Safety”. For more information, contact
us at training@bqc.gr (mailto:training@bqc.gr)
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