ISO 22000:2005, the international food safety standard that specifies the requirements to ensure safe production within the entire food chain, from farm to fork, has now been revised and updated and ISO 22000:2018 has been released.
The objective of this update has been to harmonise the scheme with other standards following the ISO high level structure. Anyone currently certified to ISO 22000:2005 will have 3 years to transition over to the new standard.
What are the changes?
ISO 22000 has implemented the High Level Structure (HLS) with 10 clauses like other ISO standards such as ISO 9001, ISO 14001 and the recently released ISO 45001. This now facilitates the integration of these management systems for those organizations that use them all.
The standard has now a strong connection with the food hygiene principles of Codex Alimentarius and a new approach to risk in two different levels, the organizational (strategic direction of the business) and the operational level.
Two different Plan-Do-Check-Act cycles work together in this new version, one through the entire food safety management system and the other at the operations level that simultaneously covers the HACCP principles.
New definitions have been added and also critical terms such as CCPs, OPRPs and PRPs have been revised and are now more clear.
ISO 22000:2018 replaces ISO 22000:2005, all certified organizations must transition before June 19th 2021 when the transition period finishes and version 2005 will be withdrawn.
For more information and to book in your transition do not hesitate to contact us. You are also able to purchase the the new version from ISO here.