The Internal Organization for Standardization (ISO) has released ISO 22000:2018, on food safety management systems.
With more than 200 diseases spread through the food chain, clearly safe, sustainable food production is one of our greatest challenges, according to ISO, noting that globalization of the food trade further complicates food safety. The new edition of ISO 22000 will help organizations meet the challenges.
Food safety is about the prevention, elimination, and control of foodborne hazards, from the site of production to the point of consumption. Since food safety hazards may be introduced at any stage of the process, every company in the food supply chain must exercise adequate hazard controls.
According to ISO, food safety can only be maintained through the combined efforts of all parties: governments, producers, retailers and end consumers.
The new standard offers a dynamic control of food safety hazards combining the following generally recognized key elements:
- Interactive communication;
- Systems management;
- Prerequisite Programmes (PRPs); and
- The principles of Hazard Analysis and Critical Control Points (HACCP).
ISO 22000:2018, Food safety management systems – Requirements for any organization in the food chain, translates food safety management into a continuously improving process.
It takes a precautionary approach to food safety by helping to identify, prevent, and reduce foodborne hazards in the food and feed chains.