ISO 22000:2018 – What are The Key Changes?

ISO 22000:2018, the international Food Safety Management System standard that specifies the requirements to ensure safe production throughout the entire food chain, from the farm to fork, was published by the ISO on June 19, 2018

For all organizations in the food and feed sectors, regardless of their size, sector or geographical location, ISO 22000:2018 is structured to provide process improvements and its design offers a food safety control and prevention approach.

If you are already applying ISO 22000:2005, you will recognize most of the requirements in ISO 22000:2018. However, there are some changes to ISO 22000:2005 that you must prepare for the transition and compliance with ISO 22000:2018.

The 12 key changes under ISO 22000:2018 are:

  • The high level structure: for this reference point to be more compatible and easily adaptable for all companies, the new edition of the ISO 22000 standard will be implemented on the basis of a high level structure (HLS) of the same structure than all other ISO. ISO 9001: 2015 standards. This is useful for organizations that use more standards and seek compatibility between them.
  • Risk-based approach: ISO 22000:2018 Certification is now based on risk management and includes an innovative approach to track and exclude potential risks.
  • Strong links with the Codex Alimentarius, an intergovernmental body, within the framework of the common food standards program established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), for In order to protect consumer health and ensure fair practices in the food trade. The Commission also promotes the coordination of all activities related to food standards undertaken by international governmental and non-governmental organizations.
  • A clear description of the differences between the key terms is provided, such as: Critical Control Points (CCP), Operational Prerequisite Programs (OPRPs) and Prerequisite Programs (PRP)
  • The HACCP and OPRP plans are grouped into a hazard control plan with action criteria that must be defined for the identified OPRPs and critical limits (as usual) for the CCPs
  • The validation of the control measures must be documented and carried out before the implementation of the HACCP plan
  • For both the traceability system and for emergency preparedness and response, additional details are now mentioned on what should be considered, respectively, in clauses 8.3 and 8.4.
  • Processing aids, packaging and utilities must be added to the required document flow patterns
  • Within the characteristics of raw materials, ingredients and packaging, the source of each product must now be defined and documented.
  • There are other aspects that will be discussed during management review meetings, such as the performance of external suppliers (suppliers), the review of risks and opportunities and the effectiveness of the actions taken to address them, the opportunities for continuous improvement, adequacy of resources, etc.
  • There is also a new clause that includes mandatory documented information and an evaluation of the effectiveness of monitoring and measurement verification results
  • There are also some additional requirements that must be reviewed during the management review of the food safety management system
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A Guide to Key Changes in BRC Global Standard for Food Safety Issue 8

The BRC Global Standard for Food Safety is the most widely used of the commercial standards for assuring production of safe food. BRC Certification is designed to verify food products that meet consistent high levels of safety and quality.

On August 1, 2018, BRC published the most awaited BRC Global Standard for Food Safety Issue 8. This new version of the standard will replace Issue 7 after a six month transition phase. There are several changes, additions and amendments between issue 7 and issue 8 of the BRC Global Food Safety Standard, including the integration of pet food, new environmental monitoring clauses and a heightened focus on food safety culture and top management commitment. Despite being an evolution from previous versions of the standard, the BRC Global Standard for Food Safety Issue 8 introduces quite a lot of significant changes compared to its predecessor Issue 7.

Key Changes in BRC Food Safety Issue 8

  • Internal audits have to be spread throughout the year
  • Establishment of a confidential reporting system
  • Mandatory food safety training for team leaders
  • Distinct clauses for supplier approval & supplier monitoring
  • How, why, and where to perform root cause analysis
  • Recognition of cyber security incidents
  • Environmental monitoring
  • Product control clauses for pet food
  • Full validation of cooking instructions
  • New section 8: High-risk, high-care, and ambient high-care requirements
  • New Section 9: Requirements for traded products

To help you keep one step ahead of the transition from Issue 7 of the BRC Food Safety Standard to Issue 8, Punyam Academy organised two-day “BRC Food Safety Issue 8 Conversion Lead Auditor Training” from 16th to 17th October, 2018 at Ahmedabad, India. This BRC Food Safety Standard Issue 8 training highlights key changes from Issue 7 to Issue 8, and what these mean for you and your organization.

ISO 22000 Audit Checklists for Internal Audit of Food Safety Management System

An internal audit of your ISO 22000 Food Safety Management System (FSMS) is a useful management tool. ISO 22000 audit checklist is one of the important ISO document for food management system used globally for effective internal auditing of ISO 22000 system.

ISO 22000 audit checklist

ISO 22000 audit checklist helps to verify food safety management system enforced in any organisation, which is able to helps organization to clear food safety system audit from any ISO certifying body. ISO 22000 audit checklist ought to be ready because it covers all the clause wise necessities of ISO 22000 normal for every department.

The ISO 22000 audit checklist is very good tool for the auditor to make audit questionnaire while auditing and make effectiveness in ISO 22000 auditing and FSMS implementation. It is document guide who covers audit queries that auditor could expect whereas auditing of food safety management system supported ISO 22000 standard.

How to conduct audit in accordance ISO 22000 Audit checklist

  • Ensure that the authority of the audit team is established. This will increase the participation of audits. Ensure the success of the audit team with effective ISO 22000 internal auditor training.
  • Decide which areas of the food processing organization will be controlled together and the frequency of audits. Prepare an annual audit schedule and distribute.
  • Develop an ISO 22000 audit plan. Decide what other resources audit needed – checklists, other auditors?
  • Determine the purpose of the control – it is an overview of the area that it is checked whether it is to focus on a specific system in the area?
  • Determine the purpose of the audit – it is to comply with government regulations, food safety standards, food hazards requirements, food safety policy, internal procedures and the system?
  • Hold a meeting to discuss with the auditors of the plan, purpose and scope of the audit.
  • Read the ISO 22000 documents you will be checking against. Know what they say. Develop questions to ask the audits.

An Overview on ISO 22000:2018 Revision for Food Safety Management System

ISO 22000:2018, the international Food Safety Management System standard that specifies the requirements to ensure safe production throughout the entire food chain was published by ISO on June 19th, 2018.

Directed to all food and feed organizations, regardless of size, sector or geographical location, ISO 22000:2018 is structured to provide process improvements and its design offer preventive control and risk-based approach to food safety. ISO 22000:2018 Certification can allow an organization either directly or indirectly involved in the food chain to plan, implement, operate, maintain, and update a FSMS providing safe products and services.

If food industries already apply the ISO 22000:2005 standard, they will recognize most of the requirements in ISO 22000:2018. However, there are some changes to ISO 22000:2005 that need to be prepared for transition and comply with ISO 22000:2018.

One of the main changes to this revision is the adoption of ISO’s shared High-Level Structure (HLS). In recent years, HLS has become the common structure for management system standards, and its inclusion makes it easier for organizations to integrate more than one system into their processes at a single time, enhancing compliance, safety, and efficiency.

Purpose of the ISO 22000 Revision

With the revision, the International Organization for Standardization aims to:

  • Clarify key concepts that have caused confusion, such as Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).
  • Improves the readability and usability of the standard
  • Ensure that the standard is relevant for actors in the food supply chain
  • Ensure that the standard adapted to the needs of SMEs
  • Increase the compatibility of ISO 22000 with other management system standards, by adopting a common structure and terminology

Punyam Academy organized ISO 22000:2018 Auditor Training Program from 21st to 22nd September, 2018 at Ahmedabad, India to guide ISO 22000:2005 certified food industries for preparations of transitions to the new ISO 22000:2018 standard. This two-day training program includes everything from basic awareness sessions and material to self-assessments and migration audits.

All You Need to Know About FSSC 22000 Manual

The FSSC 22000 Food Safety Management System provides a framework for effectively managing your organization’s food safety management responsibility. FSSC 22000 is fully recommended by the Global Food Safety Initiative (GFSI) and is based on existing ISO Food Safety Standards.

FSSC 22000 ManualFSSC 22000 Documentation needs for harmonized certification of the food safety systems in order to create justified confidence that all necessary measures are taken to ensure food safety in previous links of the chain. The most primary document in FSSC 22000 Documentation is FSSC 22000 Manual. It is the structure of the documentation to be outlined in the management system

FSSC 22000 Manual is used to present an overview of the processes that your organization has implemented to meet the requirements of the FSSC 22000 Certification. This FSSC 22000 Manual document must include requirements wise details that how Food Safety System is implemented. The purpose of the FSSC 22000 Manual is to establish and clarify the general conditions governing food security of the organization. It should be covered with a full description of the product or family of products within the scope of the plan. Each section reference the relevant procedures used to address the requirements.

Following are the key requirements that should be cover in well-written FSSC 22000 Manual:

  1. Company profile
  2. FSSC 22000 system requirements
  3. List Of Quality and HACCP Procedures
  4. Glossary Of Terms
  5. Process Flow Chart
  6. Quality and Food safety Policy
  7. Organization structure

Download sample FSSC 22000 Manual and learn what you need while preparing accurate documentation for FSSC 22000 certification.

Why is the Food Safety Training and Certification Programme (FoSTaC) Mandatory for Food Businesses?

The Food Safety and Standards Authority of India (FSSAI) has launched the Food Safety Training and Certification (FoSTaC) programme to ensure that food safety training programmes are delivered to the target audience to develop the capacity of Food Safety Supervisors of Food Business Operators across the country. The purpose of this initiative is to convey the knowledge of safety and importance of hygienic products/processes to the consumers and their brand value.

FSSAI makes food safety supervisors mandatory for all businesses

What is FoSTaC Training?

Food Safety Training and Certification (FoSTaC) is a unique participatory programme designed to improve public awareness and simultaneously train food safety supervisors, who will then train food handlers along the food chain on food safety issues. It would be mandatory for all food businesses having Central Licence or State License to have at least one trained and certified Food Safety Supervisor for every 25 food handlers or part of them in all their facilities. FoSTaC is a big step that would change the working of food establishments.

The Food Safety Training and Certification (FoSTaC) training will be provided by major food business operators who have collaborated with FSSAI, academic and professional institutions, scientific and technological associations and civil society organizations

The ultimate goal of this FoSTaC training program is to promote good health and hygienic practices as per Food Safety Regulations and to meet the need of at least one trained and certified Food Safety Supervisor in every food Business Operations so that they could intern cascade food safety training to the food handlers in their organisations.

Punyam Academy is one of such training provider company and has announced Upcoming FoSTaC Training Program in Gujarat on 27 July 2018, which will be conducted by FSSAI certified assessor.

How to Develop ISO 22000 Based Food Safety Management System?

The International organisation for Standardization (ISO) has developed the ISO 22000 Food Safety Management Systems Standard. ISO 22000 Certification is a global commonplace and defines the necessities of a food safety management system covering all organizations within the organic phenomenon, along with the line of work and packaging firms.

Step for Achieving Quick ISO 22000 Certification

ISO 22000 Certification describe the needs of the organization that want to exceed the regulatory requirements of the food safety management system, which can be achieved by following implementing steps.

Learn about ISO 22000
The first step in your progress towards creating your Food Safety Management System is to know what the requirements of the ISO 22000 standard are and how it will impact your organization.

Compare your current system to the necessities
In order to be ready to set up your project, you need to understand exactly what your organization should run out to meet quality needs. Establish the needs you already know and list those that require your address.

Plan your project
Once you have got your list of necessities that you have to deal with, you will start designing your project. It brings in staff from all components of the organization to participate within the development and implementation, reassuring the effectiveness of the ultimate system furthermore as ownership of the system.

Design ISO 22000 documentation for your system
With the team approach to implementation, there’s a team assigned for every of the processes that has to be documented. The team uses data from the Gap Analysis to see what should be done to bring the method into compliance. They will additionally use a prewritten procedure to help them. This can give you a basis to understand that complies with the ISO 22000 certification. They will adapt the procedure to reflect your processes.

Train staff and an internal audit team
To finalize the implementation of the system, the staff must be trained, each new process applied and the needs of the standard.

Have your registration audit
When the day of the registration audit arrives, it is time to show your food safety management system. The Auditor or Auditors square measure returning in to envision however you have responded to the requirements of ISO 22000 Certification, and the way you have got designed your FSMS.