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ISO 22000:2018 Food safety
It is a standard aimed at companies that are concerned with ensuring control of hazards throughout their entire food production chain, guaranteeing that the food is safe at the time of human consumption throughout the food production chain or “food chain.”
Who can benefit from ISO 22000:2018?
Companies directly or indirectly involved in the commercialization, manufacturing, handling, and distribution of food products and essential commodities, particularly food producers, retailers, suppliers, commercial kitchens, and their suppliers.
Organizations that are directly involved include, but are not limited to, producers of animal feed, farmers, ingredient producers, manufacturers, distributors, food services and catering services, cleaning service providers, transportation services, storage, and distribution.
Other organizations that are indirectly involved include equipment suppliers, cleaning product suppliers, packaging suppliers, and other materials that come into contact with food. This standard allows a small and/or less developed organization (e.g., a small farm, a small packer/distributor, or food service outlets) to implement a combination of externally developed control measures.
Why ISO 22000:2018?
Why Implement ISO 22000:2018
Globally, food safety in production is of utmost importance in the food industry supply chain. The ISO (International Organization for Standardization) has developed a standard for the certification of food safety management systems. This presents an opportunity for international harmonization regarding food safety standards, resulting in a tool for implementing HACCP (Hazard Analysis and Critical Control Points) throughout the supply chain, as the standard is suitable for all parts of the chain.
Who Is Involved?
There is significant international interest in this standard. The working group that developed ISO 22000:2018 had representatives from 14 countries across all continents. The working group also included organizations such as Codex Alimentarius, the Global Food Safety Initiative (GFSI), and the Confederation of the Food and Drink Industries of the EU (CIAA).
Content of ISO 22000:2018
The standard is divided into three parts:
1. Requirements for good manufacturing practices (GMP) or prerequisite programs.
2. Requirements for HACCP in accordance with the HACCP principles of Codex Alimentarius.
3. Requirements for a management system.
The requirements for good manufacturing practices are not listed in the standard but are referenced to existing practices.
The format of the standard is the same as ISO 9001 and ISO 14001, enabling the development of an integrated management system based on risk.
How Certibrasil Can Help Your Organization
Certibrasil is a member of the working group for ISO 22000:2018, meaning that Certibrasil clients can be assured of receiving the most accurate information about this standard and its certification. Certibrasil also offers:
- Audits and certifications under ISO 22000:2018.
- Gap Analysis and Preliminary Audits under ISO 22000:2018.
- Training on the requirements of ISO 22000:2018.
What are the benefits of ISO 22000:2018?
Risk Control and Effective Preventive Measures;
Improves the control of risks and determination of effective preventive measures;
Increased Product Safety;
Enhances product safety;
Systematic Analysis of Safe and Efficient Process Flows;
Provides systematic analysis and implementation of safe and efficient food process flows, detecting risks related to hygiene and packaging safety in a timely manner;
Increased Consumer and Retailer Confidence;
Boosts confidence among consumers and retailers regarding the safety, quality, and legality of the product;
International Recognition;
Offers international recognition applicable to all elements of the food chain;
Proactive System;
Operates proactively, preventing hazards and non-conformities in the final product to ensure consumer health;
Cost Reduction;
Reduces costs associated with rework;
Minimization of Raw Material and Input Waste;
Decreases waste of raw materials and general inputs;
Reduction in Non-conforming Product Returns;
Lowers the rate of returns for non-conforming products;
Improved Company Image;
Enhances the company’s image in the market;
Complete Management System Requirements;
Contains requirements for a comprehensive food production management system;
International Standard;
Is an international standard;
Harmonization of Food Safety Standards;
Provides the possibility for harmonization of food safety standards;
Confidence in Organization’s Capabilities;
Assures that organizations with this certification are capable of identifying and managing risks;
Auditable Standard;
Is an auditable standard;
Applicable Across the Entire Food Production Chain;
Is applicable to all organizations throughout the food production chain;
Certification by Certification Bodies;
Can be certified by certification bodies;
Incorporates HACCP Principles;
Incorporates the 7 principles of HACCP (Hazard Analysis and Critical Control Points) as defined by Codex Alimentarius;
Emphasis on Communication;
Emphasizes communication throughout the entire food production chain.
