12/26/2017
ISO 22000:2018-Revising the Food Safety Management System Standard
ISO ISO 22000:2018-Revising the Food Food Safety Management System Standard You are here: / BQC (/en/) / News (/en/news) (/en/news) / ISO 22000:2018-Revising the Food Safety Management System Standard
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ISO 22000:2018-Revising the Food Safety Management System Standard Wednesday, 08 March 2017 12:35
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12/26/2017
ISO 22000:2018-Revising the Food Safety Management System Standard
(http://www.linkedin.com/shareArticle?mini=true&url=http://bqc.gr/en/news/item/1013-iso-22000-2018-revising-the-food-safety-management-system-standard) 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 prerequisite programmes and the continual review and improvement of the management system.
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The International working group responsible for the revision of ISO 22000 Food safety management system – Requirements, ISO/ TC 34/SC 17/WG 8, has already met 6
times and in 2016, the draft standard went from Committee Draft (CD) to Draft International Standard (DIS) and will be submitted for public enquiry during the summer of 2017. If everything goes as planned, the revised Standard will be released in spring of 2018. The International working group has addressed a number of issues during its meetings among which were:
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Definitions by Grammarly
to update old and introduce new terms and denitions; Forty-ve (45) denitions are now listed in the upcoming DIS version to make clear to the end users, the dierences of Pre-requisite Programs (PRPs), Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs) to make the standard more concise to provide a clear understanding of the “risk based approach” 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 The new DIS 22000 is structured as follows: 1. Scope 2. Normative References 3. Terms and Denitions 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? Following major changes are introduced in the upcoming DIS version: 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 other covers the operational processes. 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 eect 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 dened criteria. 8.2.3 ISO/TS 22002-x series is considered when selecting or establishing PRPs 8.2.4 Records for the selection, establishment, applicable monitoring and verication of PRPs must be kept. 8.3 Traceability system needs to be tested and veried for its eectiveness 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 signicant hazards and not managed at a PRP level. The systematic approach to identify each category is now d ierent. 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 verication activities for the PRPs, hazard control plan e.t.c The Next Step
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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
[email protected] (mailto:
[email protected])
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