ISO 22000:2005 is international food safety standard that sets the requirements for a food production company to ensure safe production within the entire food production chain. The standard is reviewed every 5 years to see if anything needs to be included. ISO 22000:2018 is the result of this on-going process that.
The technical team recently reviewed the ISO 220:2005 standards and has come out with some recommendations that need to implemented or included in this food safety standard. Objective of this review is to make sure that the standard is in line with other standards following the ISO high level structure. To know more about how this revision can impact your business, you can contact an ISO 22000 Consultancy Services UAE.
What is ISO22000:2018?
It is not a new standard, but the revised version of food safety standard 22000:2005. This updated version includes many additional elements that aim to set the new benchmark for food production. These elements meant that a food production company that adheres to this standard is capable to ensure highest quality and safety to people working there.
What is the Elements Included?
There are 45 terms and conditions there in the standard as of now. And of which 31 were added in this 2018 revision. For example, action criteria for monitoring an operational pre-requisite program, stakeholder, and food safety hazard which are added to the standard in the 2018 revision. Let us have a look at some major changes made and their impact on the entire process of food production.
1.Context of organization: This intends to focus on the factors crucial to the strategic direction of the business and the ability to get the desired result.
2. Leadership: This is a new feature added to the latest version and aims at improving an organization’s ability to lead in the research and setting of new benchmark for quality food.
3. Planning: The objective of this section is to build a strategy that is effective in managing the risks at the operational level (through HACCP), as well as the strategic level of the management system, and also evaluate the effectiveness of the actions taken and their impact to clients and other interested parties needs.
4. Support: This element added to the standard is intended to set the steps that needed to be followed when an organization needs to use externally developed elements in food safety management system
5. Operation: Under this section, many provisions have been included such as the ability to respond an emergency. Other aspects that are focused include processing and packaging capability, the quality of raw materials, ingredients, and packaging materials. Also the validation of control measures must be documented and conducted before the implementation of the HACCP plan.
6.Performance evaluation and improvement: This focus on how the existing system is working. Are the available resources performing well? And then take the right course of action if any needed to improve the performance.
It is advisable to contact a Consultancy with expertise in ISO 2200:2018 if you want to get detailed knowledge of how those changes are going to impact your business and what you can do to make the most of these changes for the growth of your business.