ISO 22000:2018

ISO 22000:2018 serves as the foundation for several food safety certification schemes. FSSC 22000 (Food Safety System Certification) builds upon ISO 22000 by adding additional prerequisite program requirements from technical specifications like ISO/TS 22002-1 and other sector-specific requirements, making it recognized by the Global Food Safety Initiative (GFSI). BRC (British Retail Consortium) Global Standard for Food Safety is a separate GFSI-recognized standard with its own detailed requirements. While all these standards aim to ensure food safety, they differ in specific requirements, approach, and market recognition. ISO 22000 is internationally recognized and provides a strong foundation, while GFSI-recognized schemes like FSSC 22000 or BRC may be required by specific retailers or for certain market access. Many organizations start with ISO 22000 implementation and later transition to FSSC 22000 if needed.

Prerequisite Programs (PRPs) in ISO 22000:2018 are the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain. They provide the foundation upon which HACCP plans are built and are essential for effective food safety management. PRPs typically include programs for: premises design and facilities; utilities (water, air, energy); waste disposal; equipment suitability and maintenance; purchased materials management; cleaning and sanitation; pest control; personnel hygiene; product information and consumer awareness; food defense and biovigilance; and allergen management. These programs address general environmental and operational conditions rather than specific hazards. ISO 22000:2018 requires organizations to establish, implement, and maintain PRPs appropriate to their role in the food chain, tailored to organizational needs, size, type of products, and processes.

The timeline for ISO 22000:2018 certification varies depending on several factors including organization size, complexity of operations, existing food safety systems, available resources, and employee engagement. For small to medium-sized organizations with some food safety measures already in place, implementation typically takes 4-8 months. Larger organizations or those with multiple sites or complex processes may require 8-12 months. The implementation process involves gap analysis, system development, documentation, training, internal audits, and corrective actions before the certification audit. After system implementation, the certification process itself typically involves a two-stage audit process conducted by an accredited certification body, which may take an additional 1-3 months to schedule and complete. Organizations with existing HACCP systems or other food safety programs generally complete implementation faster.

Senior management plays a critical role in ISO 22000:2018 implementation and is specifically addressed in Clause 5 of the standard. Key responsibilities include: demonstrating leadership and commitment to the food safety management system; establishing and communicating the food safety policy; ensuring the integration of FSMS requirements into business processes; ensuring adequate resources are available; ensuring the FSMS achieves its intended results; directing and supporting personnel to contribute to FSMS effectiveness; promoting improvement; and supporting other management roles to demonstrate leadership in their areas of responsibility. Management must establish clear objectives, ensure effective internal and external communication, and conduct management reviews to ensure continual suitability and effectiveness of the system. Without genuine top management commitment, ISO 22000:2018 implementation is unlikely to succeed or deliver its intended benefits.