New Revision for ISO 22000:2018
This new version ISO 22000:2018 was released on June 2018. With the released of the new version, the older version ISO 22000:2005 will be cancelled and replaced.
The key changes in 2018 version are below:
- High level structure: New standard will follow the same structure as ISO 9001 it easier for different type of Management System Integration
- Risk Management: Requires organisation to identify, analyse and take action to address any risks that may impact the management system to deliver its intended results.
- PDCA cycle: the standard clarifies the Plan-Do-Check-Act cycle. New standard will enhance to have 2 separate PDCA cycles to cover management system and the principles of HACCP.
- Operation process: Clearer description is given to the differences between key terms such as: Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).
Below is the detail breakdown of each clause and listed the different of ISO 22000:2018 Vs ISO 22000:2005 version.
| No. | ISO 22000:2018 | ISO 22000:2005 | ||
| 4 | Context of Organization | 4. Food Safety Management System | ||
| 4.1 | Understanding the organization and its context | Added in ISO22000:2018 Version | ||
| 4.2 | Understanding the needs and expectations of interested parties | Added in ISO22000:2018 Version | ||
| 4.3 | Determining the scope of the food safety management system | 4.1 General Requirement 4.2 Document Requirement |
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| 4.4 | Food safety management system | |||
| 5 | Leadership | 5. Management Responsibility | ||
| 5.1 | Leadership and commitment | 5.1 Management Commitment
(ISO 220001:2018 Added Leadership) |
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| 5.2 | Policy | 5.2 Food Safety Policy | ||
| 5.2.1 | Establishing the food safety policy | |||
| 5.2.2 | Communicating the food safety policy | |||
| 5.3 | Organizational roles, responsibilities and authorities | 5.4 Responsibility and authority 5.5 Food safety team leader |
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| 6 | Planning | 5.3 Food Safety Management System Planning | ||
| 6.1 | Actions to address risks and opportunities |
Added in ISO22000:2018 Version
|
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| 6.2 | Objectives of the food safety management system and planning to achieve them |
Added in ISO22000:2018 Version
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| 6.3 | Planning of changes | Added in ISO22000:2018 Version | ||
| 7 | Support | |||
| 7.1 | Resources | 6. Resource management | ||
| 7.1.1 | General | 6.1 Provision of resources | ||
| 7.1.2 | People | 6.2 Human resources | ||
| 7.1.3 | Infrastructure | 6.3 Infrastructure | ||
| 7.1.4 | Work environment | 6.4 Work environment | ||
| 7.1.5 | Externally developed elements of the food safety management system | Added in ISO22000:2018 Version | ||
| 7.1.6 | Control of externally provided processes, products or services | Added in ISO22000:2018 Version | ||
| 7.2 | Competence | 6.2.2 Competence, awareness and training | ||
| 7.3 | Awareness | |||
| 7.4 | Communication | 5.6 Communication | ||
| 7.4.1 | General | |||
| 7.4.2 | External communication | |||
| 7.4.3 | Internal communication | |||
| 7.5 | Documented information | 4.2 Documentation requirements | ||
| 7.5.1 | General | |||
| 7.5.2 | Creating and updating | |||
| 7.5.3 | Control of documented information | |||
| 8 | Operation | 7. Planning and realization of safe products | ||
| 8.1 | Operational planning and control | 7.1 General | ||
| 8.2 | Prerequisite programmes (PRPs) | 7.2 Prerequisite programmes (PRPs) | ||
| 8.3 | Traceability system | 7.9 Traceability system | ||
| 8.4 | Emergency preparedness and response | 5.7 Emergency preparedness and response | ||
| 8.4.1 | General | |||
| 8.4.2 | Handling of emergencies and incidents | |||
| 8.5 | Hazard control | |||
| 8.5.1 | Preliminary steps to enable hazard analysis | 7.3 Preliminary steps to enable hazard analysis | ||
| 8.5.2 | Hazard analysis | 7.4 Hazard analysis | ||
| 8.5.3 | Validation of control measure(s) and combinations of control measures | 8.2 Validation of control measure combinations | ||
| 8.5.4 | Hazard control plan (HACCP/OPRP plan) | 7.5 Establishing the operational prerequisite programmes (PRPs) 7.6 Establishing the HACCP plan |
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| 8.6 | Updating the information specifying the PRPs and the hazard control plan | 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan |
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| 8.7 | Control of monitoring and measuring | 8.3 Control of monitoring and measuring | ||
| 8.8 | Verification related to PRPs and the hazard control plan | 7.8 Verification planning | ||
| 8.8.1 | Verification | |||
| 8.8.2 | Analysis of results of verification activities | |||
| 8.9 | Control of product and process nonconformities | 7.10 Control of nonconformity | ||
| 8.9.1 | General | |||
| 8.9.2 | Corrections | 7.10.1 Corrections | ||
| 8.9.3 | Corrective actions | 7.10.2 Corrective actions | ||
| 8.9.4 | Handling of potentially unsafe products | 7.10.3 Handling of potentially unsafe products | ||
| 8.9.5 | Withdrawal/recall | 7.10.4 Withdrawals | ||
| 9 | Performance Evaluation | |||
| 9.1 | Monitoring, measurement, analysis and evaluation | 8.4 Food safety management system verification | ||
| 9.1.1 | General | |||
| 9.1.2 | Analysis and evaluation | 8.4.2 Evaluation of individual verification results 8.4.3 Analysis of results of verification activities |
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| 9.2 | Internal audit | 8.4.1 Internal Audit | ||
| 9.3 | Management review | 5.8 Management review | ||
| 9.3.1 | General | |||
| 9.3.2 | Management review input | |||
| 9.3.3 | Management review output | |||
| 10 | Improvement | 8.5 Improvement | ||
| 10.1 | Nonconformity and corrective action | Added in ISO22000:2018 Version | ||
| 10.2 | Continual improvement | 8.5.1 Continual improvement | ||
| 10.3 | Update of the food safety management system | 8.5.2 Updating the food safety management system | ||
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