ISO 22000 2022.pptxDifference between FSSC 22000 and ISO 22000

ISO 22000 2022.pptxDifference between FSSC 22000 and ISO 22000

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  ISO 22000 2022 J.BNICKAF
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  •What is ISO22000:2018? • ISO 22000:2018 is a standard for Food Safety Management Systems (FSMS) and provides the requirements for any organization in the food chain. • That includes organizations that are either directly involved or indirectly involved with the food chain operations, for example, feed producers, animal food producers, producers of food ingredients, processors of food items, food manufacturers or retailers, food service providers, catering services, food logistics, food storage, equipment suppliers for the food industry, packaging suppliers for the food industry, and producers of animal foods and other food contact materials
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  •Biggest differences inISO 22000:2018 •While it contains all of the same requirements for Quality Management Systems as the other revised standards, there are some specific technical requirements that make this standard particular for organizations in the food industry. Clause 8 of the standard specifies those requirements, which basically ensure the food safety on a technical level. These requirements are:  Operational planning & control – how the organization plans its operations (processing) and simultaneously controls for food safety  Prerequisites programs (PRPs) – identification of basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain  Traceability system – a system to trace the food products uniquely
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   Emergency preparedness& control – identification of all the possible emergency situations and arrangements to deal with them  Hazard control – this includes performance of hazard analysis, definition and validation of control measures, preparation of HACCP (hazard and critical control points) and/or OPRP (operational prerequisites programs) plans.  Updating information – to update the information regarding PRPs and to keep the hazard control plans updated  Control of monitoring and measuring – how the organization is controlling its monitoring and measuring systems
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   Emergency preparedness& control – identification of all the possible emergency situations and arrangements to deal with them  Hazard control – this includes performance of hazard analysis, definition and validation of control measures, preparation of HACCP (hazard and critical control points) and/or OPRP (operational prerequisites programs) plans.  Updating information – to update the information regarding PRPs and to keep the hazard control plans updated  Control of monitoring and measuring – how the organization is controlling its monitoring and measuring systems