Food Safety Management Systems Registration to ISO 22000:2018 Standard
Food safety is a worldwide issue. It becomes important when there is peer pressure from consumers, retailers, social groups, and legislative bodies affecting the whole food supply chain. ISO 22000 certification is a Food Safety Management System (FSMS) which focus to achieve and ensures Food Safety.
What is ISO 22000:2018 certification?
The International Organization for Standardization (ISO) published on 19 June 2018 the standard ISO22000 – Food Safety Management Systems – Requirements for any organization in the food chain.
There has been a continuous increase in consumer demand for safe food. This has led to the development of various food safety standards. The growing number of national standards has led to confusion. Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000:
The standard is complimentary to ISO9001, in that ISO 22000 addresses specifically the issues relating to food safety and uses an approach that can be integrated with that of ISO 9001. ISO 22000 is not a replacement for ISO 9001, however businesses in the food sector may see it as having greater commercial importance to their business than ISO 9001, particularly as there is increasing pressure on the food industry to demonstrate that it is effectively managing food safety, following the highly publicized food scares around the world.
ISO 22000 certification specifies how
- to carry out the hazard analysis,
- to design the HACCP plan,
- to design the prerequisite programmes, and
- to decide which are operational prerequisite programmes
Direct food chain/food production
- The primary sector – animal and game farming; arable farming; fruit and vegetable farming, and market gardening
- The processing sector – feed producers, primary food producers, food manufacturers, secondary food manufacturers
- The storage, catering and sales functions – wholesalers, retailers, food service operators and caterers
ISO 22000 certification Requirements
The standard specifies a number of key requirements, including
- Planning, implementing, maintaining and updating a food safety management system
- Identification of hazards and determination of risks to food safety using HACCP principles
- Compliance with applicable food safety related regulatory requirements
- Development and implementation of pre-requisite programmes and/or HACCP plans as a way of controlling food safety hazards
- Continual improvement and updating of the food safety management system
- Interactive communication with interested parties (enforcement agencies, customers, suppliers, consumers) on food safety issues
The Stage 1 principle assessment objectives are to confirm:
- That the application and scope of evaluation is correctly established
- That the client has adequately established and documented a food safety management system compliant with ISO 22000 prior to the stage 2
The Stage 2 assessment shall be carried out at the location where the production and manufacturing or other locations where the food safety management system is applicable. It must in addition include the location where the stage 1 assessment was carried out to ensure complete assessment of the ISO 22000 requirements.
The objectives of the assessment (stage 2) are to confirm:
- That the organization adheres to its own scope, policies, objectives, plans, processes and procedures
- That the food safety management conforms to all the requirements of ISO 22000 and is achieving the organization’s policy objectives.
During the first assessment cycle, Surveillance assessments:
- Are conducted on an annual basis
- All Operational PRP’s and Critical Control Points (CCP) have been assessed
- All production lines and all sites within the scope of the HACCP based Food Safety
These take place every 3 years and 2 months before the third anniversary of the Registration assessment.