ISO 22000 Food Safety Management Systems Your implementation guide ISO 22000 Food safety management systems How ISO 22000 works The World Health Organization estimates that one Certification to the standard provides additional One of the key differences between the 2005 and 2018 versions is how the prescriptive content in ten people fall ill and 420,000 die because of benefits to organizations throughout the food chain: is structured. Annex SL was developed by ISO as a framework for a generic management system. 1 contaminated food every year. ISO 22000:2018 • Improved control over food safety activities It’s the framework for a generic management system and the blueprint for all new and revised works preventively to reduce this by helping food management system standards going forward. organizations implement food safety management • Customer, statutory and regulatory compliance systems that defend against the potential hazards • Facilitated market growth In addition to making ISO 22000 and the resulting and implementation is based on the principles of and risks that lead to contamination. From listeria • Increased customer, stakeholder and consumer FSMS easier to integrate with other ISO management HACCP traditionally associated with food safety outbreaks to incorrect labelling, compromised confidence in products systems, the new version of the standard is based management. How they interrelate can be seen in the food products can negatively impact customer and on a process approach. By combining the Plan- diagram below. Reproduced from ISO 22000:2018. consumer confidence in your business and your brand. • Improved risk management Do-Check-Act cycle to manage business risk • Integration with other ISO management systems with HACCP to identify, prevent and control food The potential benefits of combining risk-based Food safety hazards can occur at any stage in the safety hazards, ISO 22000 helps organizations thinking, PDCA and the process approach include: food chain making adequate control throughout Why was the standard revised? to reduce exposure to risk and improve safety. the food chain essential. By combining PDCA • Focussing your FSMS and activities on The expectation to deliver safe, sustainable and and risk-based thinking to manage business risk This combines both organizational and operational higher-risk processes socially responsible food has increased significantly with HACCP to identify, prevent and control food risk management into one management system. • Understanding how processes within your for the food sector since the standard was first safety hazards, ISO 22000 helps organizations Organizationally, this approach provides the organization are interdependent published in 2005. To help food sector organizations to reduce exposure to risk and improve safety. opportunity to consider all the different things that manage these challenges the standard has been • More effective use of resources might impact your company, both good and bad. updated to take them into account. This allows you to prioritize the objectives of your • Improved agility in meeting the requirements of Additionally, during the development process FSMS so that it’s implemented in a way that can new customers and/or meet new requirements the standard also adopted Annex SL. The high accommodate the effects of these risks should they established by existing customers level structure (HLS) was introduced to align the occur. On the operational side, risk-based thinking implementation process of ISO management systems so that it was easier to adopt multiple management systems within individual organizations. Contents Organizational planning and control What kind of businesses can benefit • How ISO 22000 works from the standard? • Core concepts An ISO 22000 food safety management system Plan (FSMS) Do (FSMS) Check (FSMS) Act (FSMS) • Key requirements (FSMS) can be implemented in small, medium and 4. Context of the organization 8. Operation 9. Performance 10. Improvement large-sized food organizations from all aspects of the • Top tips from our clients 5. Leadership evaluation food chain: • Your ISO 22000 journey 6. Planning • Food and ingredient manufacturers 7. Support (including control of • BSI Training Academy externally provided processes, • Retailers products or services) • BSI Business Improvement Software • Wholesalers • Agricultural producers • Transport, logistics and storage providers • Packers • Equipment and packaging manufacturers • Caterers 2 3 1 http://www.who.int/en/news-room/fact-sheets/detail/food-safety Key requirements of How ISO 22000 works ISO 22000 Operational planning and control PRPs Hazard Validation Hazard control plan Verification Traceability system of control analysis (HACCP / OPRP planning measures Emergency prepardness & response plan) Plan (food safety) Implementation of the Clause 1: Scope system will apply. Additionally, Clause 4 requires you Verification activities Plan (food safety) to establish, implement, maintain and continually Updating of preliminary This clause details the scope of the international information and documents Control of monitoring improve the management system in accordance with standard. This includes requirements about planning, specifying the PRPs and the and measuring the requirements of the standard. hazard control plan Analysis of results of implementation, maintaining and updating an FSMS verification activities Control of product and as well as effective communications. process nonconformities Clause 5: Leadership Act (food safety) Check (food safety) Do (food safety) Clause 2: Normative references This clause is all about the role of “top management” which is the person or group of people who direct There are no normative references within the and control your organization at the highest level. standard. The clause is retained in order to maintain The purpose is to demonstrate leadership and Some of the core concepts of ISO 22000 include: the same numbering scheme as all the other commitment by integrating the FSMS into the ISO management system standards. business’ overall strategy. Concept Comment Clause 3: Terms and definitions Top management must demonstrate a greater involvement in the management system and need to Listed in alphabetical order, this section provides establish the food safety policy, which can include Context of the The range of issues that can affect, positively or negatively, the way an organization formal definitions of important terms used organization manages its food safety responsibilities. commitments specific to your organization’s context throughout the standard. beyond those directly required. Issues Issues can be internal or external, positive or negative and include a number of things that either affect or are affected by the organization. Clause 4: Context of the organization There is also more focus on top management’s commitment to continual improvement of the Interested parties Much more detail about considering stakeholder needs and expectations, then This clause establishes the context of your FSMS deciding whether to adopt any of them as compliance obligations. management system. Communication is key and and underpins the rest of standard. You will need to top management have a responsibility to ensure its Leadership Requirements specific to top management; who are defined as a person or group of identify external and internal issues and the needs people who direct and control an organization at the highest level. structure and detail is made available, communicated, and expectations of your stakeholders and interested maintained and understood by all parties. Risk and opportunities Refined planning process replaces preventive action. Aspects and impacts now part of parties, as well as how value is delivered to them. It also risk model. partly addresses the concept of the creation of value. Finally, top management need to assign relevant Communication There are explicit and more detailed requirements for both internal and external responsibilities and authorities, to a food safety team communications. In this case the term ‘issue’ covers not only problems leader, as well support the people who are involved or potential problems, but also important topics Nonconformity and More detailed evaluation of both the nonconformities themselves and corrective as the system is developed, implemented and as for the system to address, such as changing corrective action actions required. it evolves. Depending on the skillset of the chosen circumstances, legal requirements and other implementation, maintenance and improvement Performance evaluation Covers the measurement of the FSMS to identify how operations could be improved obligations. or enhanced. team(s), management also has make sure that all This clause also includes determining the scope of team members have the appropriate experience and/ the food safety management system. The scope or receive training to successfully accomplish the is intended to clarify the boundaries to which the tasks they are assigned. 4 5 Clause 6: Planning its control, affects the management system’s This clause covers: Internal audits will need to be carried out, and performance, its ability to fulfil its obligations and there are certain “audit criteria” that are defined to This clause focuses on how an organization plans • Operational planning and control ensure they receive the appropriate training. ensure that the results of these audits are reported actions to address both the risks and opportunities • Prerequisite