ISO 22000:2018 represents the Hazard Analysis Critical Control Point (HACCP) system, which outlines a set of procedures for controlling processes and critical points in the food production chain. The goal is to ensure that food remains safe for consumer health.
In the 1970s, ISO 22000:2018 became internationally recognized as the global standard for food safety management systems. The certification process follows similar steps as other certification systems, divided into five phases:
- Preparation for ISO 22000:2018
- Development of the ISO 22000:2018 plan
- Implementation of the ISO 22000:2018 plan
- Certification by an accredited international certification body
- Ongoing monitoring and maintenance of the ISO 22000:2018 system
ISO 22000:2018 Principles:
- Conduct hazard analysis.
- Identify Critical Control Points (CCPs) to address each potential risk.
- Set critical limits (maximum or minimum values) to manage biological, chemical, and physical hazards and prevent contamination.
- Implement procedures to monitor the CCPs.
- Define corrective actions if CCPs exceed critical limits.
- Establish procedures to verify the effectiveness of the ISO 22000:2018 system, involving qualified personnel in verification.
- Maintain thorough records and documentation for effective system management.