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ISO 22000:2018 (FSMS)- Key Changes- Transition Period Extended

Thursday, July 23, 2020

Food safety management system (FSMS) ISO 22000 was launched in 2005 and more than 32000 companies are certified. If FSSC certified companies are also included then number reaches almost 32000 as combined number. ISO 22000:2018 is a major revision for this standard after 2005. ISO 22000:2018 is aligned with new high-level structure of Annex SL common for all new ISO standards. ISO 22000:2018 transition period is up to 29.12.2021 (due to COVID 19 pandemic) from ISO 22000:2005 standard version.

 

Key changes in ISO 22000:2018 (FSMS) 

 

1.     Context of the Organization (Clause 4) 

·      organization are required to identify internal and external issues 

·      organization are required to identify the needs and expectations of interested parties. 

2.     Leadership (Clause 5) 

·      Engagement of top management in FSMS operation and accountability. 

3.     Risk Based Thinking (clause 6) 

·      Address Risk (negativity) and opportunity (positivity) effect FSMS to deliver its intended outcomes. 


BRC-Global Standard for Food Safety Issue 7 Key Changes

Saturday, January 24, 2015

BRC 7 is boosting locations for systems to reduce their acquaintance to fraud and greater clearness and traceability in food chain as revealed through addition of new fundamental requirements.
New Additional Fundamental Requirements
·         Management of suppliers of raw materials and packaging (Clause 3.5.1)
·         Labeling and Pack Control (Clause 6.2)

Momentous Changes
SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT (Clause 1.1)
·         Review of the management of the systems for HACCP, food defence and authenticity. Management Review (Clause 1.1.3)
·         The site is kept informed of and reviews new risks to authenticity of raw materials (Clause 1.1.6)
·         SUPPLIER AND RAW MATERIAL APPROVAL AND PERFORMANCE MONITORING (Clause 3.5)
·         Management of Suppliers of Raw Materials and Packaging: Requirement for an effective supplier approval and monitoring system to ensure that any potential risks from raw materials to the safety authenticity, legality and quality of the final product are understood and managed. (Clause 3.5.1)
·         Traceability of raw materials purchased from agents and brokers to ensure that where a site has purchased a raw materials from an agent or broker, the site shall know the identity of the last manufacturer or packer, or for bulk commodity products the consolidation place of the raw material.(Clause 3.5.1.3 )
·         New Clauses Incorporated in the Standard
1. MANAGEMENT OF SURPLUS FOOD AND PRODUCTS FOR ANIMAL FEED (Clause 4.13)
2. PRODUCT LABELLING (Clause 5.2)
3. PRODUCT AUTHENTICITY, CLAIMS AND CHAIN OF CUSTODY (Clause 5.4)

Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging- Establishments, Layout (workspace) and Utilities

Saturday, August 9, 2014



The British Standards Institution, BSI, has launched a new standard to streamline food safety systems between food manufacturers and the packaging they use for their productsThis PAS is intended to meet requirements for PRP's specified in ISO 22000:2005 and PAS is not a management system standard to be used as in isolation.

We discussed the Basic Information about PAS 223:2011 in another article.

We discussed the Basic content in this article Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging and now in much more detail from Establishments, Layout and worspace, and Utilities. 
The prerequisites requirements discussed for Establishments includes guidelines about design, construction, location of establishment, maintenance, internal  and external environment conditions maintained for the nature purpose of the food packaging manufacturing operations. It means hat all areas within the boundaries of organization shall protect the against any contamination.
Layout and workplace prerequisites includes internal design, layout, traffic patterns, internal structures including fittings, equipment, any temporary/mobile structures, storage of raw material, intermediate materials and finished product packaging
Internal designs should be designed and constructed to support good hygiene and manufacturing practices. All movement pattern designed in way to protect from contamination all the times. External and internal opening should be handled/closed in a proper way to reduce any chances of contamination. 
Storage used to store raw materials, intermediate materials, chemicals or finished food packaging shall provide protection from dust, condensation, drains, waste and other sources of contamination. All items should stored off the floor and sufficient distance from the walls.  
Utilities gives details about the distribution routes around production ans storage to prevent contamination. Water (Ice or steam), Air quality and ventilation used in direct food packaging must have requirements and monitored accordingly. Room air supply shall be controlled to prevent microbial contamination. Ventilation systems to be designed and constructed to flow from clean to contaminated area, cleaning, filter changing and maintenance. Compressed air and other gases systems shall be constructed, maintained and monitored. The intensity of light shall be appropriate to the nature of operation.