Friday, July 22, 2016

ISO 22000:2017, Is It Really Going to Change

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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