INTERNATIONAL ISO STANDARD 22000

1 ISO 2018 Food safety management systems Requirements for any organization in the food chainSyst mes de management de la s curit des denr es alimentaires Exigences pour tout organisme appartenant la cha ne alimentaireINTERNATIONAL STANDAR DISO22000 Second edition2018-06 Reference numberISO 22000 : 2018 (E)Copyright INTERNATIONAL Organization for Standardization Provided by IHS Markit under license with ANSI Licensee=Hong Kong Polytechnic University/9976803100, User=Siu, Kit HangNot for Resale, 07/01/ 2018 23:42:53 MDTNo reproduction or networking permitted without license from IHS--````,,``,`,``,`,`,`,`,```,```-`-`,, `,,`,`,,`--- ISO 22000 : 2018 (E) ii ISO 2018 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 2018 All rights reserved.

2 Unless otherwise specified, or required in the context of its implementation, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO s member body in the country of the copyright officeCP 401 Ch. de Blandonnet 8CH-1214 Vernier, GenevaPhone: +41 22 749 01 11 Fax: +41 22 749 09 47 Email: in SwitzerlandCopyright INTERNATIONAL Organization for Standardization Provided by IHS Markit under license with ANSI Licensee=Hong Kong Polytechnic University/9976803100, User=Siu, Kit HangNot for Resale, 07/01/ 2018 23:42:53 MDTNo reproduction or networking permitted without license from IHS--````,,``,`,``,`,`,`,`,```,```-`-`,, `,,`,`,,`--- ISO 22000 : 2018 (E) Foreword.

3 VIntroduction ..vi1 Scope ..12 Normative references ..13 Terms and definitions ..14 Context of the organization .. Understanding the organization and its context .. Understanding the needs and expectations of interested parties .. Determining the scope of the food safety management system .. F ood safety management system ..105 Leadership .. Leadership and commitment .. P olicy .. Establishing the food safety policy .. Communicating the food safety policy .. Organizational roles, responsibilities and Planning .. A ctions to address risks and opportunities .. Objectives of the food safety management system and planning to achieve them .. Planning of changes.

4 127 Support .. R esources .. People .. Infrastructure .. Work environment .. Externally developed elements of the food safety management Control of externally provided processes, products or services .. Competence .. A wareness .. Communication .. External communication .. Internal communication .. Documented information .. Creating and updating .. Control of documented information ..178 Operation .. Operational planning and control .. Prerequisite programmes (PRPs) .. T raceability system .. Emergency preparedness and response .. Handling of emergencies and incidents .. Hazard control .. Preliminary steps to enable hazard analysis .. Hazard analysis.

5 Validation of control measure(s) and combinations of control measures .. Hazard control plan (HACCP/OPRP plan) .. Updating the information specifying the PRPs and the hazard control plan ..25 ISO 2018 All rights reserved iiiContents PageCopyright INTERNATIONAL Organization for Standardization Provided by IHS Markit under license with ANSI Licensee=Hong Kong Polytechnic University/9976803100, User=Siu, Kit HangNot for Resale, 07/01/ 2018 23:42:53 MDTNo reproduction or networking permitted without license from IHS--````,,``,`,``,`,`,`,`,```,```-`-`,, `,,`,`,,`--- ISO 22000 : 2018 (E) Control of monitoring and measuring .. V erification related to PRPs and the hazard control plan .. Verification .. Analysis of results of verification activities.

6 Control of product and process nonconformities .. Corrections .. Corrective actions .. Handling of potentially unsafe products .. Withdrawal/recall ..299 Performance evaluation .. Monitoring, measurement, analysis and evaluation .. Analysis and evaluation .. Internal audit .. Management review .. Management review input .. Management review output ..3110 Improvement .. Nonconformity and corrective action .. Continual improvement .. Update of the food safety management system ..32 Annex A (informative) Cross references between the CODEX HACCP and this document ..33 Annex B (informative) Cross references between this document and ISO 22000 :2005 ..34 Bibliography ..37iv ISO 2018 All rights reservedCopyright INTERNATIONAL Organization for Standardization Provided by IHS Markit under license with ANSI Licensee=Hong Kong Polytechnic University/9976803100, User=Siu, Kit HangNot for Resale, 07/01/ 2018 23:42:53 MDTNo reproduction or networking permitted without license from IHS--````,,``,`,``,`,`,`,`,```,```-`-`,, `,,`,`,,`--- ISO 22000 : 2018 (E)ForewordISO (the INTERNATIONAL Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies).

7 The work of preparing INTERNATIONAL Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. INTERNATIONAL organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the INTERNATIONAL Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of ISO documents should be noted.

8 This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/directives).Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www .iso .org/patents).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement. For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO s adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www.

9 Iso .org/iso /foreword . document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 17, Management systems for food feedback or questions on this document should be directed to the user s national standards body. A complete listing of these bodies can be found at www .iso .org/members . second edition cancels and replaces the first edition (ISO 22000 :2005), which has been technically revised through the adoption of a revised clause sequence. It also incorporates the Technical Corrigendum ISO 22000 :2005 :2006. The following annexes are included to provide the users of this document with further information: Annex A: cross references between the CODEX HACCP principles and this document; Annex B: cross reference between this document and ISO 22000 :2005.

10 ISO 2018 All rights reserved vCopyright INTERNATIONAL Organization for Standardization Provided by IHS Markit under license with ANSI Licensee=Hong Kong Polytechnic University/9976803100, User=Siu, Kit HangNot for Resale, 07/01/ 2018 23:42:53 MDTNo reproduction or networking permitted without license from IHS--````,,``,`,``,`,`,`,`,```,```-`-`,, `,,`,`,,`--- ISO 22000 : 2018 (E) GeneralThe adoption of a food safety management system (FSMS) is a strategic decision for an organization that can help to improve its overall performance in food safety. The potential benefits to an organization of implementing a FSMS based on this document are:a) t he ability to consistently provide safe foods and products and services that meet customer and applicable statutory and regulatory requirements;b) a ddressing risks associated with its objectives;c) t he ability to demonstrate conformity to specified FSMS document employs the process approach (see ), which incorporates the Plan-Do-Check-Act (PDCA) cycle (see ) and risk-based thinking (see ).