The latest version of ISO 22000 Food Safety Management has been published today (June 19th). The revised Standard has put in place new processes and updated guidance that will make it more efficient at preventing, eliminating and controlling contamination and other hazards in the food production process, right through to consumption.
The Chair of the committee that developed the new Standard, Jacob Faergemand, is confident that the changes will meet the strict requirements of today’s food industry: “to meet the market needs for food safety, ISO 22000 is created by stakeholders who are involved in food safety organisations: governance, consumers, consulting, industry and research. When a food safety management system is developed by the users of ISO 22000, you make sure that requirements from the market are met”
One of the main changes in the 2018 version of ISO 22000 is a new approach to risk, where operational and business risks are separated. The new Standard also includes a greater ability for businesses to dynamically control the identification and treatment of food safety hazards. This is done through the principles of Hazard Analysis and Critical Control Points (HACCP) as well by using interactive communication, systems management and Prerequisite Programmes (PRPs).
Another big change in the latest version of ISO 22000 is that it uses the top-level structure Annex SL that has become well-recognised due to its use in the popular ISO Standards ISO 9001:2015, ISO 14001:2015 and ISO 45001:2018, allowing easier integration with Management Systems based on these Standards.
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