ISO 22000: 2018 – Food Safety Management System

What is ISO 22000:2018 Food Safety Management System?

ISO 22000:2018 Food Safety Management System is a global standard to ensure safe food supply chains and provide a framework for international uniformity requirements. A Food Safety Management System (FSMS) takes a systematic approach to ensure food safety.

ISO 22000

This FSMS accreditation relies upon defined international food safety standards for audits conducted by Food Safety Auditor. Since the food industry is expanding with time, consumers expect improved food quality, hygiene, and kitchen safety.

Food chains need to know in-depth what FSMS is and how it affects their business. If a food chain fails to maintain food safety requirements, it is unlikely to keep the customer’s trust. On the other hand, a Food Safety Management System certified organization portrays a positive image, and the consumers trust it for ensuing International Standard of food safety.

When we explore more about the Food Safety Management System definition, the results elucidate that it is much more than just controlling food hygiene. Every food business should follow an FSMS for managing Hazard Analysis Critical Control Point (HACCP).

It is a food safety management system that can be applied to any organization in the food chain, farm to fork; becoming certified to this certification allows a company to show their customers that they have a food safety management system in place. It provides customer confidence in the product. It specifies the requirements for a food safety management system that involves the following elements:

  • Interactive Communication.
  • System Management.
  • Prerequisite Programs.
  • HACCP Principles.

Brief History Food Safety Management System

It was first published in 2005 in response to

  • Foodborne illnesses such as mad cow disease and numerous food fraud incidents.
  • Globalization of the food chain, creating uncertainty as to the origin of food products and ingredients.
  • The food industry’s requirements to demonstrate that their systems are operating according to the applicable laws.
  • ISO 22000:2005 – Food Safety Management Systems – Requirements for any organization in the food chain.
  • ISO/TS 22002-1:2009 – Perquisites programs on food safety__ Part 1: Food Manufacturing.
  • ISO /TS 22002-3:2011 – Prerequisite programs on food safety__ Part 3: Farming.
  • ISO/TS 22004:2014 – Food Safety Management System–Guidance on the application of ISO 22000.
  • ISO/TS 22003:2013 – Food Safety Management System– Requirements for bodies providing audit and certification of food safety management systems.

ISO 22000:2005 Standard Vs ISO 22000:2018 Standard

ISO 22000:2005

  • FSMS.
  • Management Responsibility.
  • Resource Management.
  • Planning and realization of safe products.
  • Validation, Verification, and improvement.

ISO 22000:2018

  • Context of the organization.
  • Leadership.
  • Planning.
  • Support (Inc. documentation).
  • Operation.
  • Performance Evaluation (Mgt. Review incl.).
  • Improvement.

What are the Characteristics of FSMS?

FSMS specifies the characteristics of management system design to

  • Carry out the Hazard Analysis.
  • Design the HACCP Plan.
  • Identify the prerequisite programs.
  • Select the operational prerequisite programs.

What are the Key Elements of this Certification?

  • Interactive Communication.
  • System Management.
  • Prerequisite Programs.
  • HACCP Principles.

What are the Advantages of a Food Safety Management System?

  • Guarantee that the customer receives safe products through system planning and operation.
  • Increase consumer satisfaction.
  • Show Compliance with statutory and regulatory requirements.
  • Contribute to safety across the entire food chain.
  • Show evidence of Compliance to stakeholders.
  • Obtain international recognition.

What are the Main features of FSMS?

  • The high-level structure: to make life easier for businesses using more than one management system standard, It follows the same format as all the other ISO management system standards, the high-level structure (HLS).
  • The risk-based approach: The standard includes a different system to understanding risk.
  • Process-Based Approach.

What are the Clauses of FSMS?

The high-level structure consists of 10 core clauses

  1. Scope.
  2. Normative References.
  3. Terms & Definitions.
  4. Context of the Organization.
  5. Leadership.
  6. Planning.
  7. Support.
  8. Operation.
  9. Performance Evaluation of the food safety management system.
  10. Improvement.

1. Scope

This Certification applies to all organizations in the food chain, and the 2018 version includes feed producers and animal food producers within the scope.

2. Context of the Organization

  • External and internal issues relevant to the organization’s purpose.
  • Needs and expectations of interested parties.

3. Leadership

  • More responsibilities for top management: demonstrate leadership and support other relevant management roles. Accountable for effectiveness (directing and staffing staff).
  • Policy – Context, Continual Improvement.
  • Responsibilities & Authorities: Understood.

4. Planning

  • Risks and Opportunities: Define & Plan!
  • Changes: Define & Plan!

5. Support:

  • Externally developed elements.
  • Control of externally provided processes, products, and services.
  • Awareness concept strengthens.
  • Communication: Responsibility placed in an organization (who, what, when, how).
  • Documented Information: Scope extended to all kinds of documents.

6. Operation

  • Risks & Opportunities are taken into the account.
  • Traceability system effectiveness tested.
  • Hazard Control plan.
  • Significant FS Hazard / Elimination of Hazards.
  • Methodology for categorization.
  • Validation & Verification.
  • Calibration: Validation of software.

7. Performance Evaluation

  • Monitoring and Measuring: what, when, who, how. Final Goal: Evaluate performance and effectiveness.
  • Internal Audits: Changes in the FSMS & results of monitoring and measurement taken into account for the audit program.
  • Management Review: Inputs and Outputs added.

8. Improvement

  • Corrective Actions for any non-conformity.
  • The requirement to determine if similar non-conformities could potentially occur (preventive action).

Why is This ISO Certification Essential?

This certification is designed to incorporate all aspects of food safety in the food chain business. An organization holding Food Safety Management Certificate follows the standards which are ultimately for the greater good of both industry and consumers.

This certification provides food safety endorsing elements based on realistic parameters needed to ensure a standardized quality of security in the food industry. In addition, certified companies print logos on product packaging, which encourages customers to develop trust.

Food Safety Management Certificate endorses the safety measures taken by the industry and confirms that the staff handling Food has been given training. Furthermore, every food industry is liable to provide proper Food Safety Management System Documentation to its team. Proper documentation allows them to keep a frequent check on the code of safety measures defined by the FSMS.

What are the Benefits of this Certification?

Since the production procedure of this FSMS is considered to be following proper food standards, the products are deemed to be safe and of premium quality. Hence products of such industries are more likely to be accepted around the globe.

  • Gaining the confidence of consumers and then strengthening this trust can be easily achieved with ISO this certification. This confidence enables consumers to buy products confidently.
  • The training sessions offer in-depth knowledge of possible food hazards, how to avoid them, and the reasons behind them. Detailed discussions with safety experts at the microscopic level are helpful in food quality assurance.
  • This certification is necessary for food industries to operate and grow. A food industry not following this standard is restricted with various regulations and can be penalized if any poor standards are reported. Since increasing food safety naturally ensures reliability in food quality management, the industry delivers genuinely hygienic Food.
  • Boost Staff performance and overall productivity.
  • Flesh out your company’s processes.
  • Reduce waste and improve efficiency.
  • Provide an improved customer experience.

What are the requirements of the Food Safety Management System?

  • To Plan, Implement, Maintain and update a Food Safety Management System Aimed to provide safe products for the consumer.
  • To comply with the necessary statutory and regulatory food safety requirements.
  • To evaluate and assess customers’ needs and show that it conforms with the mutually agreed upon customer needs relating to food safety, aiming to improve customer satisfaction.
  • To effectively communicate food safety issues to their suppliers, customers, and relevant interested parties throughout the food supply chain.
  • To make sure that the organization complies with its stated food safety policy and effectively shows this.
  • To seek certification or registration of its food safety management system by an external organization.

How to Implement the Requirements of this Certification In My Organization?

As a minimum, you should familiarize yourself with the food safety requirements of this certification. ISO 22000:2018 and guidance standard ISO 22004 will help you understand your organization’s activities and processes clearly and appropriately interpret the international food safety requirements. Then, implement the conditions in the various activities and operations.

Steps in Implementing FSMS

These are the following steps for implementing FSMS

  • Normative of the food safety team.
  • Setting up prerequisite programs.
  • Development of the HACCP Plan.
  • Documentation.
  • Training, Awareness generation, and implementation.
  • Internal FSMS Audit.
  • Management Review.
  • Certification.

Difference Between ISO 22000 & HACCP

ISO 22000 mirrors the principles of the Hazard Analysis and Critical Control Point (HACCP) system. Analyzing potential hazards is a critical element of maintaining a successful Food Safety Management System as it provides effective measures of control over them.

It requires an organization to assume that any reasonable hazard is expected to occur, whether associated with the organization’s equipment or procedures, and is therefore identified and evaluated.

FSMS Certification in Pakistan

Food safety in Pakistan is a growing concern and affects eatery businesses. Pakistani consumers, both upper-middle class and middle class, are now educating themselves and their children to eat healthily & hygienically prepared Food to avoid foodborne illness.

Because 70% of the most common illnesses are foodborne, Food Authorities are becoming very strict but are proposing stringent legislation to curb harmful practices in the food processing industry. It leads to heavy fines or closure for eatery businesses that fail to comply with Pakistan’s basic food safety and kitchen hygiene practices. As a result, the situation becomes dire for restaurants with hampered brand image and financial losses.

It has come to their rescue. Eatery business owners now have realized that to address all the problems facing them, they have to implement proper FSMS systems. It is the right international accreditation that solves all their problems.

A restaurant with proper implantation does not have to worry about food authorities knocking on their doors or growing customer concerns. From farm to the fork, this FSMS guarantees high standards of Food and kitchen safety are established in restaurants and food processing plants.

In addition, to this certification audit we also offer a range of complimentary services:


How Much Does It Cost to Implement?

It is almost impossible to calculate the cost before completing the risk assessment and the Statement of Applicability. The majority of expenses are related to developing procedures, getting them up and running, raising team member awareness and training of employees, certification, etc. The costs also depend on the size of the organization.

What Is a Critical Limit?

A critical limit is the lowest or highest limit point of control measures at Critical Control Point to identify and abolish possible hazards up to defined standards. The primary purpose of a critical limit is to differentiate between safe production and unsafe production.

The critical limits defined must comply with these standards. In addition, the limitations must be justifiable with verifiable information for validation.

Which Organizations Can Implement this certification?

Organizations in the food supply chain involved with:

• Food manufacturing.

• Food Transportation.

• Food Packaging.

• Food Selling (retail or wholesale).

• Serving prepared Food (restaurants, grocery stores).

• Food equipment production.

What Is the Validity Period?

Upon completing the ISO documentation audit and ISO Implementation audit, the certification body issues the certificate for three years.

What Are the New Changes?

The FMS system was recently revised in June 2018 by International Organization for Standardization (ISO). The changes in this certification deal with new hazards in food safety.

Can I Get FSMS Certification Independent of ISO 9001?

Yes, you can get this.

Would you mind sending an Enquiry so we can assist you in getting certified?

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