ISO 22000:2018

It is an international standard about food safety management systems, which published by ISO(the International Organization for Standardization).
Food safety is, the prevention, elimination and control of harmful factors caused by food, from the food production to food consumption.
Risk to food safety can be in any steps of process, therefore every organization involved in food chain should implement the appropriate risk controls.
In fact, food safety can be maintained through efforts not only of the manufacturer, but also of governments, sellers, and consumers.
ISO 22000 regulates food safety management system requirements in food chain to international level.
Especially, it is intended to be applied by organizations that pursue consistent and integrated food safety management system that is more clear than generally required by law. This standard also requires the organization to fultil all applicable food safety related legal and regulatory requirements through its food safety management system.

ISO 22000:2018 Food Safety Management System

ISO 22000:2018 is the latest food safety management system standard applied ISO/IEC Directives, Part 1 (Consolidated ISO Supplement-Procedures specific to ISO), Annex SL9 High Level Structure.
This standard addresses the process approach and risk-based thinking, and it requires the organization's FSMS to include following key elements:

• - interactive communication;
• - system management;
• - prerequisite programmes;
• - hazard analysis and critical control point (HACCP) principles.

In addition, it is based on the principles that are common to ISO management system standards. The management principles are:

• - customer focus;
• - leadership;
• - engagement of people;
• - process approach;
• - improvement;
• - evidence-based decision making;
• - relationship management.

Illustration of the Plan-Do-Check-Act cycle at the two levelsI according to ISO 22000:2018

Contents of ISO 22000:2018 requirements

4. Context of the organization

• 4.1 Understanding the organization and its context
• 4.2 Understanding the needs and expectations of interested parties
• 4.3 Determining the scope of the food safety management system
• 4.4 Food safety management system

5. Leadership

• 5.1 Leadership and commitment
• 5.2 Policy
• 5.3 Organizational roles, responsibilities and authorities

6. Planning

• 6.1 Actions to address risks and opportunities
• 6.2 Objectives of the food safety management system and planning to achieve them
• 6.3 Planning of changes

7. Support

• 7.1 Resources
• 7.2 Competence
• 7.3 Awareness
• 7.4 Communication
• 7.5 Documented information

8. Operation

• 8.1 Operational planning and control
• 8.2 Prerequisite programmes (PRPs)
• 8.3 Traceability system
• 8.4 Emergency preparedness and response
• 8.5 Hazard control
• 8.6 Updating the information specifying the PRPs and the hazard control plan
• 8.7 Control of monitoring and measuring
• 8.8 Verification related to PRPs and the hazard control plan
• 8.9 Control of product and process nonconformities

9. Performance evaluation

• 9.1 Monitoring, measurement, analysis and evaluation
• 9.2 Internal audit
• 9.3 Management review

10. Improvement

• 10.1 Nonconformity and corrective action
• 10.2 Continual improvement
• 10.3 Update of the food safety management system