The document outlines key changes in ISO 22000:2018, emphasizing a new high-level structure for easier integration with other management systems and a revised focus on risk management. Notable updates include clarifications on the PDCA cycle, requirements for objectives, and control of externally-provided processes. It highlights the importance of understanding business context and the expectations of interested parties to ensure effective food safety management.

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ISO 22000:2018
What has changed
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Sanjay Indani

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The High Level Structure
• In order to make life easier for businesses using more
than one management system standard, the new
version of ISO 22000 will follow the same structure
as all the other ISO management system standards,
the High Level Structure (HLS).
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Sanjay Indani

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The Risk Approach
• The standard now includes a different approach to
understanding risk.
• Chapter 6.1 now requires companies to determine,
consider and, where necessary, take action to
address any risks that may impact (either positively
or negatively) the ability of the management system
to deliver its intended results.
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Sanjay Indani

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The PDCA cycle
• The standard clarifies the Plan-Do-Check-Act cycle,
by having two separate cycles in the standard
working together : one covering the management
system and the other covering the principles of
HACCP.
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Sanjay Indani

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The Operation Process
• A clear description is given of the differences
between key terms such as :
– Critical Control Points (CCPs),
– Operational Prerequisite Programmes (OPRPs) and
– Prerequisite Programmes (PRPs).
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Sanjay Indani

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Business Context and Interested Parties
• Chapter 4.1, external and internal issues, introduces
new clauses for systematic determination and
monitoring of the business context, and
• Chapter 4.2, needs and expectations of interested
parties, introduces demands to identify and
understand factors that can (potentially) affect the
ability of Management System to reach the intended
results.
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Sanjay Indani

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Focus on Objectives
• Strengthened focus on objectives as drivers for
improvements: Chapter 6.2, indicates these changes
with respect to objectives and performance
evaluation in Chapter 9.1.
• Establishing objectives for the food safety
management system is further specified in Chapter
6.2.1 and includes items as e.g. ‘consistent with
customer requirements’, ‘monitored’ and ‘verified’.
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Sanjay Indani

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Control of externally-provided processes
• Control of externally-provided processes, products or
services
– Chapter 7.1.6: This introduces the need to control the
suppliers of products, processes and services (including
outsourced processes) and to ensure adequate
communication of relevant requirements, to meet the
food safety management system requirements.
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Sanjay Indani

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Several Key changes…
• In addition, there are several key changes in the ISO
22000:2018 compared to ISO 22000:2005 related to
the HACCP system.
Please connect with us for further guidance & assistance to fulfill the
ISO 22000:2018 expectations.
Compiled by:
Sanjay Indani

10. SafefoodZ Solutions
Compiled by
Sanjay INDANI
SafeFoodz Solutions
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