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Created: 20/07/2018

ISO 22000 approved

The verification process of the new edition of the IS0 22000 Food safety management systems — Requirements for any organization in the food chain is finished. The International Organization for Standardization (ISO) approved English version on 18 June 2018. The standard was prepared by Technical Committee ISO/TC 34 Food products, Subcommittee SC 17 Management systems for food safety chaired by Jacob Faergemand.

The main objective of the verification was to adjust standard to the market needs, therefore implementation of changes took place under the auspices and with participation of  interested parties (management, consumers, consulting, industry, research) involved in the food safety organizations.

The planned publication date of the PN-EN 22000E by the Polish Committee for Standardization is 11 December 2018. The new edition – ISO 22000:2018 cancels and replaces the first edition – ISO 22000:2005. Organizations certified for conformity with this standard should adjust their functioning food safety management systems to the requirements of the new edition of the standard.

ISO 22000:2018 is intended to be applicable to all organizations in the food and feed industries, regardless of size and industry. The new edition of the standard is to ensure greater transparency of requirements that in the perspective means fewer dilemmas during implementation for thousands of organization around the world which have already used this standard. Solutions provided in the standard combine food safety management with continual improvement process based on precautionary approach to food safety, facilitating the identification, prevention and reduction of hazards related to the food and feed chain.

The main changes in the standard relate, inter alia, to the following issues:

  • The standard has been developed within High Level Structure – HLS common for all ISO management system standards.  Such approach should enable the organizations to integrate ISO 22000 with other management system (e.g. ISO 9001 or ISO 14001) and use of the standards’ requirements within integrated management system.
  • Verified, new approach to risk. New approach to risk – as a key concept in the food industry – that distinguishes risk at the operational level from business management level.
  • Strong links to Codex Alimentarius and UN food structures that develop food safety guidelines for governments. The new standard provides dynamic control of hazards related to food safety, combining the following generally recognized key elements: interactive communication, system management, prerequisite programs (PRPs) and Hazard Analysis and Critical Control Points (HACCP).
  • PDCA cycle – including PDCA cycle at two levels. The first covers the overall frame of the FSMS.  The second level (operational planning and control) covers the operational processes within the food safety system.  The proper functioning of the system is based on communication between the two levels.
  • Operational process. The differences between basic definitions characteristic for food safety are determined more detailed, such as: Critical Control Point (CCP), Operational Prerequisite Programme (OPRP), Prerequisite Programme (PRP).

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