ISO 22000, the international standard for food safety management systems, is currently up for revision. The new version, expected to be published in 2018, will bring significant changes for certified sites. 

According to the latest ISO Survey, more than 32,000 organizations in the food supply chain currently hold a valid ISO 22000 certificate. Since the first publication of ISO 22000 in 2005, the amount of organizations choosing to implement a food safety management system in accordance with the ISO 22000 standard has grown each year.

ISO 22000:2018 – EXPECTED CHANGES

The new version will contain a large number of minor changes that have been introduced to increase the readability and clarity of the standard. In practice, the large majority of these changes will have little if any repercussions for the actual implementation of the standard. Still, based on the current draft, the revision will also introduce a number of changes that are more structural in nature:

The new version will adopt the so-called High-Level Structure (HLS), the common structure for all new management system standards. The adoption of a common structure throughout all standards facilitates the integration of various management systems. Users of ISO 9001:2015, ISO 14001:2015 and ISO 45001 will already be familiar with this structure. In practice, the change in structure will make it easier for organizations to combine ISO 22000 with the other standards mentioned above.

In accordance with the changes in ISO 9001:2015 and ISO 14001:2015, the new version of ISO 22000 will also be a risk-based standard. The standard will distinguish between risk at the operational level (through the Hazard Analysis Critical Control Point approach (HACCP)), as well at the strategic level of the management system and its ability to reach its specified goals as such.

The standard now consistently distinguishes two Plan-Do-Check-Act (PDCA) cycles. The first applies to the management system as a whole, while the second, within it, addresses the operations described in Clause 8, which simultaneously cover the HACCP principles

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