ISO 22000:2018

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ISO 22000:2018 - Food Safety Management Systems

ISO 22000:2018 specifies the requirements for a food safety management system (FSMS) to ensure safety throughout the food supply chain, from primary producers to end consumers. It integrates the principles of Hazard Analysis and Critical Control Points (HACCP) with prerequisite programs.

Key Principles:

Interactive communication: Ensuring effective communication throughout the food chain.
System management: Establishing and managing a food safety system as a whole.
Prerequisite programs (PRPs): Basic conditions and activities necessary to maintain a hygienic environment throughout the food chain.
HACCP principles: Hazard analysis, identification of critical control points (CCPs), establishment of critical limits, monitoring systems, corrective actions, verification procedures, and documentation.
Structure (Based on the High-Level Structure - HLS): Similar structure to other ISO management system standards (Clauses 1-10), with specific focus on food safety:

Benefits of Implementation:

Enhanced food safety throughout the supply chain.
Reduced foodborne illnesses.
Increased consumer confidence.
Improved compliance with food safety regulations.
Better management of food safety hazards.
Enhanced market access.