Food Safety
ISO 22000:2018 Food Safety Management – Lead Implementer
Overview
A programme for those responsible for designing, implementing and maintaining a management system based on ISO 22000:2018. It walks through context, leadership, risk-based planning, documentation, operation, performance evaluation and improvement, ready for certification.
The standard
About the standard
ISO 22000:2018
Food Safety Management System
Specifies requirements for a food safety management system covering any organization in the food chain, from producers and processors to transporters, retailers and packaging suppliers. It combines HACCP-based hazard control with general management-system discipline, prerequisite programs and supply-chain communication requirements. The aim is a consistent way for organizations of any size to identify and control food safety hazards so the food reaching consumers is safe.
Key objectives
- Identify and control food safety hazards at every relevant stage of the food chain
- Embed HACCP principles within a structured, auditable management system
- Strengthen food safety communication among supply-chain participants
- Ensure prerequisite programs support ongoing hazard control measures
- Enable consistent food safety performance across organizations of any size or role
Who uses it
Organizations anywhere in the food chain, from primary production to catering and retail.
Structure of the standard
1–3Scope, references & terms
Introductory clauses defining the scope of the standard, normative references and key definitions.
4Context of the organisation
Understand internal and external issues, the needs and expectations of interested parties, and the scope of the management system.
5Leadership
Top-management commitment, an appropriate policy, and clearly assigned roles, responsibilities and authorities.
6Planning
Address risks and opportunities, set measurable objectives and plan the actions and changes to achieve them.
7Support
Provide the resources, competence, awareness, communication and documented information the system needs.
8Operation
Plan and control the processes for safe food, including prerequisite programmes (PRPs), hazard analysis and HACCP/operational PRPs, traceability and management of incidents and withdrawals.
9Performance evaluation
Monitor, measure, analyse and evaluate; conduct internal audits and management reviews.
10Improvement
Manage nonconformities and corrective action and continually improve the management system.
Contribution to the SDGs
Per ISO, ISO 22000 contributes to the following UN Sustainable Development Goals:
Learning outcomes
What you will be able to do
- Translate the requirements of ISO 22000:2018 into an implementation plan
- Define context, scope, policy, objectives and roles
- Apply risk-based thinking and plan actions
- Build the documented information and operational controls
- Set up monitoring, internal audit and management review
- Prepare the organisation for certification
Who should attend
Managers, consultants and project leads responsible for building or maintaining a management system.
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