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    Key Changes in ISO 22000 2018

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    Robert Lindsey
    ISO 22000:2018 is an updated version of the international food safety management standard ISO 22000:2005. It has adopted the ISO High Level Structure used for other ISO standards, resulting in some changes to requirements. Key changes include a strengthened focus on leadership and risk management, as well as clarified distinctions between the management system and HACCP cycles. The updated standard also has specific additions regarding animal food scope, definitions, and control of external providers. It is expected to be released in final version in June 2018.

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    Key Changes in ISO 22000 2018

    Uploaded by

    Robert Lindsey
    229 views2 pages
    ISO 22000:2018 is an updated version of the international food safety management standard ISO 22000:2005. It has adopted the ISO High Level Structure used for other ISO standards, resulting in some changes to requirements. Key changes include a strengthened focus on leadership and risk management, as well as clarified distinctions between the management system and HACCP cycles. The updated standard also has specific additions regarding animal food scope, definitions, and control of external providers. It is expected to be released in final version in June 2018.

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    Key Changes in ISO 22000 2018

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    ISO 22000:2018 is an updated version of the international food safety management standard ISO 22000:2005. It has adopted the ISO High Level Structure used for other ISO standards, resulting in some changes to requirements. Key changes include a strengthened focus on leadership and risk management, as well as clarified distinctions between the management system and HACCP cycles. The updated standard also has specific additions regarding animal food scope, definitions, and control of external providers. It is expected to be released in final version in June 2018.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    229 views2 pages

    Key Changes in ISO 22000 2018

    Uploaded by

    Robert Lindsey
    ISO 22000:2018 is an updated version of the international food safety management standard ISO 22000:2005. It has adopted the ISO High Level Structure used for other ISO standards, resulting in some changes to requirements. Key changes include a strengthened focus on leadership and risk management, as well as clarified distinctions between the management system and HACCP cycles. The updated standard also has specific additions regarding animal food scope, definitions, and control of external providers. It is expected to be released in final version in June 2018.

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    ISO 22000:2018 applies the ISO High Level Structure (HLS), common for all ISO

    standards. Some of the changes in ISO 22000:2018 vs. ISO 22000:2005 are induced by
    the HLS, while some are specific to food safety management.

    At present, ISO 22000:2018 is still in the FDIS (final draft international standard) stage,
    expected to be released in final version in June 2018. This overview is based on the
    FDIS, and we expect that released version will not have significant deviations from the
    final draft.

    ISO 22000:2018 is an international standard. As it follows the same High Level


    Structure (HLS) structure as other widely applied ISO standards, such as ISO 9001 and
    ISO 14001, it will be easier to integrate with other management systems.

    If you are already applying ISO 22000:2005, you will recognize most of the
    requirements in ISO 22000:2018. However, there are quite a few changes from ISO
    22000:2005 that you must prepare for in order to transition and comply with ISO
    22000:2018.

    Key changes in ISO 22000:2018


    These are some of the key changes to consider:

    1) Changes due to the adoption of HLS

     Business Context and interested parties: Chapter 4.1, external and internal
    issues, introduces new clauses for systematic determination and monitoring of
    the business context, and Chapter 4.2, needs and expectations of interested
    parties, introduces demands to identify and understand factors that can
    (potentially) affect the ability of Management System to reach the intended
    results.
     Strengthened emphasis on leadership and management commitment:
    Chapter 5.1 now includes new demands to actively engage and take
    accountability for the effectiveness of the management system.
     Risk management: - Chapter 6.1 now requires companies to determine,
    consider and, where necessary, take action to address any risks that may impact
    (either positively or negatively) the ability of the management system to deliver
    its intended results.
     Strengthened focus on objectives as drivers for improvements: these changes
    can be found in Chapter 6.2, and performance evaluation chapter 9.1.
     Extended requirements related to communications: Chapter 7.4 is now more
    prescriptive in respect to the “mechanics” of communication, including
    determination of what, when and how to communicate.
     Less strict requirements for a food safety manual: – the change is introduced
    in chapter 7.5. It is still required to have documented information. Documented
    information shall be controlled to ensure it is adequately protected (ref. 7.5.3).
    The explicit requirement to have a documented procedure has been removed.

    2) Other changes that are specific to ISO 22000 and food safety management

     The PDCA cycle: the standard clarifies the Plan-Do-Check-Act cycle, by


    having two separate cycles in the standard working together: one covering the
    management system and the other, covering the principles of HACCP.
     The scope now specifically includes animal food: food for animals not
    producing food for human consumption. Feed is intended to be fed to food
    producing animals.
     Some important changes in the definitions: ‘Harm’ is replaced by ‘adverse
    health effect’ to ensure consistency with definition of food safety hazard. The
    use of ‘assurance’ highlights the relationship between the consumer and the food
    product, based on the assurance of food safety.
     Communicating the food safety policy - Chapter 5.2.2: Explicitly requires the
    management to facilitate understanding of the food safety policies by
    employees.
     Food Safety Management System Objectives: Establishing objectives for the
    food safety management system is further specified in Chapter 6.2.1 and
    includes items as e.g. ‘consistent with customer requirements’, ‘monitored’ and
    ‘verified’.
     Control of externally-provided processes, products or services - Chapter
    7.1.6: This clause introduces the need to control the suppliers of products,
    processes and services (including outsourced processes) and to ensure adequate
    communication of relevant requirements, to meet the food safety management
    system requirements.
     In addition, there are several key changes in the ISO 22000:2018 compared to
    ISO 22000:2005 related to the HACCP systematics.

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