- Food Industry
Revision de la norme 22000
Since the publication in 2005 the ISO 22000 standard is reviewed the first time.
ISO 22000:2005, the International Standard for food safety management systems, is undergoing a complete revision to bring it up to date with today’s new food safety requirements.
After a first draft of the future standard (CD 1: Committee Draft 1), the international working group now has to sift through 190 pages and 1080 comments!
The second draft, CD 2, will be finalised in the coming months after the discussion of certain issues raised by these comments. The working group in charge of this revision will hold an internal discussion on the points raised this summer/autumn.
A DIS version (Draft International Standard) will most likely be available at the end of the winter. The date of publication is yet to be confirmed (probably late 2017 or early 2018).
As a reminder, before its final publication, there is a FDIS phase (Final Draft International Standard).
Note that the Codex Alimentarius guidelines on HACCP
are also undergoing revision, and that the experts of the Codex Alimentarius
Commission are also members of the ISO 22000 working group.
Some essential clarifications are on the agenda:
- Apply ISO’s new High-Level Structure (HLS) to ISO 22000. This is now mandatory when drafting or revising management system standards (MSS). This new structure sets a framework that makes it easier for businesses to integrate more than one MSS.
- Provide users of ISO 22000 with a new understanding of the different risk‑based approaches. The concept of risk is used at various levels and it is important for food businesses to distinguish between hazard assessment at the operational level, through the Hazard Analysis Critical Control Point system (HACCP), and business risk, where opportunities also form part of the concept.
- Provide further clarification on how the Plan-Do-Check-Act (PDCA) cycle works. This cycle includes two separate PDCA cycles in the standard, one operating inside the other. The first will apply to the management system whilst the second, within the first, will address the operations described in Clause 8, which simultaneously cover the HACCP principles defined by the Codex Alimentarius Commission.
- Give users a clear description of the differences between Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).
- Clearly define certain definitions and include missing points, such as the action limit for OPRPs.
ProCert will keep you informed as the working group in charge of the revision progresses.