Status on the revision of ISO 22000 "Food Safety Management Systems - Requirements"
The International working group responsible for the revision of ISO 22000 Food safety management system – Requirements, ISO/ TC 34/SC 17/WG 8, met in Schiphol, The Netherlands in October/November 2017.
It was the 7th and last meeting in the revision process of the standard.
2017 has been a crucial year in the revision process, as the draft standard has been out for the public enquiry procedure, and the experts have discussed and solved the last technical comments in this process.
The ISO/TC 34/SC 17 Secretariat is very proud to announce that we expect the new version of ISO 22000 to be published in June or July 2018. However, nothing is final until we have the result of the last vote (FDIS), which will be launched in February 2018.
The ISO/TC 34/SC 17 is currently planning a launch event to take place in connection with the publication. The event will be held in Danish Standard, Copenhagen, Denmark.
The revision process has been very comprehensive, as the working group has worked thoroughly to cover several extensive concepts:
Firstly, the new Structure (HLS) developed by ISO, which is mandatory when drafting or revising management system standards, had to be incorporated into the standard. The HLS sets a framework for the management system standards, which makes it very easy for businesses to conform to more than one management system standard.
Secondly, WG 8 decided to provide the users of ISO 22000 with a new understanding of the different approaches to the notion RISK. As a concept, risk is used in various ways and it is very important for food businesses to distinguish between the well-known hazard assessment on the operational level (HACCP), and the concept of business risk where opportunities also form part of the concept.
Thirdly, WG 8 also decided to further clarify how the Plan-Do-Check- Act (PDCA) circle works by having two separate circles in the standard. The two PDCA circles will operate one inside the other; one covering the management system and the other, within it, the operations described in Clause 8, which simultaneously cover the principles of HACCP defined by Codex.
Finally, the users of the current standard have asked for a clear description of the differences between CCPs, OPRPs and PRPs, while maintaining alignment with Codex definitions as much as possible.
WG 8 has worked very dedicated to develop this clear distinction in order to benefit the users of the standard. The experts have dedicated lots of time and brainpower in the process, to discuss how to communicate these concepts to the users in a clear and concise manner.
This particular task has probably been the most challenging during the revision, and definitely not an easy task as there are major interests at stake.
The experts and the secretariat is very excited about how the new version will be accepted by the food business all over the world. The aim has been to draft the standard comprehensible and easy to implement in all sizes of businesses throughout the food chain.
Following the publication of the new version of ISO 22000, the secretariat will initiate the revisions of the sector specific prerequisite programs (the ISO 22002 series) to ensure consistency in the ISO 22000 family of standards.