Published in June 2018 the new version of the standard: ISO 22000:2018. The standard is based on the HACCP principles.
Food safety management systems: ISO 22000:2018 aims to harmonise all published food safety standards. In fact, it sets the requirements for any organization in the food chain.
The previous standard dates back to 2015. The companies already certified with the old version, they can take advantage of a transition period of three years in order to adapt to the norm of 2018.
The HACCP method
The ISO 22000 aim is to harmonise food safety standards and it does so by a method: the HACCP, Hazard Analysis Critical Control Point. What it is: it’s an operational methodology. It’s internationally valid. It’s used for the hazards’ identification and management, during food and beverages production. The HACCP protocol is covered by the Codex Alimentarius. The Latin name simply means a food code and it was produced by a FAO, the Codex Alimentarius Commission. In addition to safety, the Commission also lays down rules for establishing, for example, when a fish may be labelled as «sardine».
And the Commission has always developed the principles on which the HACCP protocol is based:
- hazards’ identification;
- risk’s determination;
- identification of CCPs (critical control points);
- definition of monitoring, verification and documentation techniques.
The application of ISO 2000:2018 is voluntary, but it brings with it a number of advantages. Here they are:
- communicates consumer confidence: this is possible because it can be demonstrated that the food production has followed a safety protocol;
- the consequence of the first point is, as follows: it can be demonstrated that all procedures relating to food safety have been adopted;
- improves the processes’ efficiency;
- reduces waste and recalled products;
- improve relations with food safety authorities.
High level structure
The ISO 22000 update brings with it the High Level Structure (HLS), that is the structure that makes the standard consistent with other standards such as ISO 9001 and ISO 45001. Coherence means that it’s possible to integrate standards. Another fundamental aspect, the Plan-Do-Check-Act (PDCA). It’s a four-step management method. It’s used for the continuous control and improvement of processes and products.
Food safety is a responsibility that involves all the people in the food chain. In fact, control is indispensable in every single stage. This is why communication between the different figures is essential, communication that the standard wants interactive and not only top-down.
This ensures that all food safety hazards and risks are well identified.
