ISO 22000, ISO 22000:2005, ISO 22000:2018, Food safety management system.

1. ISO 22000
Shashank R Kiran | M. Tech Dairy Technology
22412MDT014

2. Introduction
• ISO 22000 is an international standard for food safety management
systems.
• It outlines the requirements for an organization to develop and
implement a food safety management system
• Ensures the safety of food products throughout the entire food chain,
from farm to fork.
• Is an internationally accepted standard and has become a world
benchmark for food safety management practice.

3. A Brief History of ISO 22000
• ISO 22000 was published in 2005 as a response to:
― A number of successive food crisis, such as the mad cow disease or adulteration
of wines with ethylene glycol and its derivatives.
― The globalization of food supply chains creating uncertainty with regard to the
origin of food products.
― The need from food industry to demonstrate that systems were established and
operating in accordance to applicable laws and the requirements specified by
the Codex Alimentarius.
― A need to facilitate the harmonization of international food safety regulation.

4. Who is ISO 22000 for ?
• ISO 22000 is applicable to all organizations in the food and feed
industries, regardless of size or sector.
• High-Level Structure (HLS) as other ISO management system standards,
such as ISO 9001 (quality management), it is designed in a way that it
can be integrated into an organization’s existing management processes
but can also be used alone.

5. • Objective
 To provide products that is customer focused or oriented.
 To enhance customer satisfaction for the products and their trust in it.
 To enhance quality management.
 To enhance effective and efficient products design and development.
• Benefits
 Ensures that the products and services are safe, reliable and of good quality.
 Strategic tool for business that reduces costs by minimizing waste and errors, and
increasing productivity.

6. ISO 22000 – Food Safety Management
• The ISO 22000 family of international
standards addresses food safety
management.
• The consequences of unsafe food can be
serious and ISO’ food safety management standards
help organizations to identify and control
food safety hazards.
• As many of today’s food products repeatedly cross national boundaries,
international standards are needed to ensure the safety of the global food
supply chain.

7. ISO 22000:2005
• This International Standard specifies the requirements for a food safety
management system
• It combines the following generally recognized key elements to ensure
food safety along the food chain, up to the point of final consumption:
– interactive communication;
– system management;
– prerequisite programs;
– HACCP principles.

8. • Interactive Communication
 Communication along the food chain is essential to ensure that all relevant food
safety hazards are identified and adequately controlled at each step within the
food chain.
 This implies communication between organizations both upstream and
downstream in the food chain.
 Communication with customers and suppliers about identified hazards and
control measures will assist in clarifying customer and supplier requirements.

9. Fig: Example of communication within the
food chain

10. • System Management
 The most effective food safety systems are established, operated and updated
within the framework of a structured management system and incorporated into
the overall management activities of the organization.
 This provides maximum benefit for the organization and interested parties.
 This International Standard has been aligned with ISO 9001 in order to enhance
the compatibility of the two standards.

11. • HACCP Principles
 Hazard analysis is the key to an effective food safety management
system.
 Conducting a hazard analysis assists in organizing the knowledge
required to establish an effective combination of control measures.
 This International Standard requires that all hazards that may be
reasonably expected to occur in the food chain, including hazards that
may be associated with the type of process and facilities used, are
identified and assessed.
 Thus it provides the means to determine and document why certain
identified hazards need to be controlled by a particular organization and
why others need not.

12. • Revision Steps
 The revision of ISO 22000:2005 commenced in September 2014.
 All participants, technical committee and national mirror committees, agreed on
the need to revise the standard with the purpose of addressing emergent food
safety challenges.
 After a long period of discussions, in June 2018 ISO 22000:2018 was published.
 One of the main motivations for its revision was the alignment of the strategic
direction of an organization with its food safety management.

18. ISO 22000:2005 vs ISO 22000:2018

20. ISO CERTIFICATION

21. Reference
• Arvanitoyannis, I. S. (2009), HACCP and ISO 22000: application to foods
and animal origin. John Wiley & Sons.
• De Silva, T. (2020). Integrated Business Management Processes; volume
2; Support and Assurance Processes.
• International Standards ISO 22000:2005; first edition, 2005; Food Safety
Management System.
• Food Safety Management System ISO 22000:2018.

22. Shashank R Kiran | M. Tech Dairy Technology