ISO
22000 What are the New Changes
The great majority
of people will experience a food or water borne disease at some point in their
lives. This highlights the importance of making sure the food we eat is not
contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals.
“Food safety: from farm to plate, make food safe” is the theme of World
Health Day 2015. The day focuses on demonstrating the importance of food safety
along the whole length of the food chain in a globalized world, from production
and transport, to preparation and consumption. Over the past half century, the
process by which food gets from the farm to the plate has changed drastically.
Food contamination that occurs in one place may affect the health of consumers
living on the other side of the planet. This means that everyone along the
production chain, from producer to consumer, must observe safe food handling practices.
The following areas
are currently considering as gaps in the current version. It was found that:
Certain
terms were potentially confusing;
There
was unnecessary repetition;
Some
concepts needed clarifying;
Small
and Medium Enterprises (SMEs) were not sufficiently integrated;
Understanding
of risk evaluation still needs improvement;
All
of these gaps have contributed to the need for revision.
The revision group will
tackle the following issues:
Clarifying
certain key concepts especially critical control points required to be managed,
operational programs needed, approach to risks, product withdrawal and recall,
a combination of external control measures;
Update
of terms and definitions;
Make
the standard simpler and more concise;
Avoid
making the content too prescriptive;
Ensure
a greater coverage of SMEs;
The revision of the
standard will give ISO 22000 the same format as other management systems
standards (MSSs) and it will follow an identical structure with texts, terms
and definitions. This will ensure coherence between the standards, simplifying
their integrated use and facilitating the reading and understanding of users.
The ISO 22000 has
been introduced 10 years ago and the ISO is now reviewing the standard for the
improvements which will improve prevention, reduction and elimination of food
safety hazards to maintain the hygienic environment throughout the food supply
chain. Since the current version do not properly applicable to the current
requirements, it is very important to make it up-to-date to comply with current
industry requirements. The new version
of ISO 22000 is currently at Committee Draft (Stage) and the international
working group ISO/TC 34/SC 17/WG8 met for the 4th time in Buenos Aires,
Argentina on the 4th April 2016.
The changes planned
are considered to upgrade existing requirements which includes following areas
according to the press release of the ISO.
Application of ISO’s
new High-Level Structure (HLS) to ISO 22000, which is now mandatory when
drafting or revising management system standards (MSS). The new structure sets
a framework that makes it easier for businesses to integrate more than one MSS
at a given time.
Providing users of
ISO 22000 with a new understanding of the different risk-based approaches. The
“risk” concept is used in various ways and it is important for food businesses
to distinguish between hazard assessment at the operational level, through the
Hazard Analysis Critical Control Point (HACCP), and the business risk
where opportunities also form part of the concept.
Providing further
clarification on how the Plan-Do-Check-Act (PDCA) cycle works by including two
separate PDCA cycles in the standard, that operate one inside the other. The
first will apply to the management system while the second, within it,
addresses the operations described in Clause 8, which simultaneously cover the
HACCP principles defined by the Codex Alimentarius Commission.
Giving users a
clear description of the differences between Critical Control Points (CCPs),
Operational Prerequisite Programs (OPRPs) and Prerequisite Programs (PRPs).
Preventing,
reducing or eliminating food safety hazards is essential to maintain a hygienic
environment throughout the food chain. The revised standard will incorporate
recognized key elements to ensure food safety at every step of the food chain,
right up to the point of consumption. These are:
Interactive
communication along the food chain
A
systematic approach to management
Prerequisite
Programs
HACCP
principles
The introduction of
a food safety hazard can occur at any stage in the food supply chain, so it is
essential to have adequate controls in place at every step of the way. Good
communication is paramount to ensuring that food hazards are identified and
managed at the proper operational level. Food safety can therefore only be
ensured through the combined efforts of all parties along the food chain, from
feed producers and primary producers through food manufacturers, transport and
storage operators and subcontractors, to retailers. An introduction of a food
safety hazard can occur at any stage in the food chain supply and it’s
essential to have adequate controls in place at every step along the way. Good
communication in the food chain supply is paramount to ensuring that food
hazards are identified and managed at the proper operational level.
Annex SL and Its Impact on ISO 22000
The annex SL was released back
in 2012, where ISO issued a new standard, ISO/IEC Directives, Part 1,
Consolidated ISO Supplement – Procedures specific to ISO. One small part (20
out of 178 pages) is known as Annex SL – Proposals for management system
standards. The small part of the standard may have some big implications for
sites using ISO standards. In Annex SL, ISO has mandated that all ISO
management standards have the same basic structure. In this way, Annex SL
provides a consistent, high-level structure for all management systems. The
International Register of Certified Auditors states: “All ISO management
standards should have the same look and feel.” The goal is to have better
development and integration of all management systems.
Some food processing sites
have integrated several management systems into a single management system. For
example, the site may be using ISO 9001 to define the quality management
system, ISO 14001 to define the environmental management system requirements
and FSSC 22000 or ISO 22000 to define the food safety management system
requirements.Thus, the goal of Annex SL is to minimize conflicts, duplication, confusion and misunderstanding when a site uses several ISO management system standards to develop an integrated management system. This will be accomplished by having all the ISO management system standards use identical requirements whenever possible. This will be accomplished by revising current ISO standards to include the following:
Emphasis on risk
Greater alignment of policies with business needs
Assurance of greater value for the customer
More applicability to service organizations
Definition of boundaries of the management system
Increases in leadership (management) requirements
Assurance that internal audits consider risks in the
audit scope
Reference:
http://www.iso.org/iso/home/news_index/news_archive/news.htm?refid=Ref2075
http://www.foodsafetymagazine.com/magazine-archive1/december-2014january-2015/iso-22000-the-times-they-are-a-changing/
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