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Ongoing revision for ISO 22000

02 May 2016

With an increasingly global food supply chain the ISO 22000 international standard for food management systems is being substantially revised to ensure it stays relevant to modern needs.  

After a decade of service, ISO 22000 is undergoing a complete modification to bring it up to date with today’s new food safety requirements. The international working group held its fourth meeting in Buenos Aires, Argentina, in the week of 4 April 2016.

From farm to fork
Preventing, reducing or eliminating food safety hazards is essential to maintain a hygienic environment throughout the food chain. The revised standard will incorporate recognised key elements to ensure food safety at every step of the food chain, right up to the point of consumption. These include:
• Interactive communication along the food chain
• A systematic approach to management
• Prerequisite Programmes
• HACCP principles

The introduction of a food safety hazard can occur at any stage in the food supply chain, so it is important to have adequate controls in place at every stage. Good communication is paramount to ensuring that food hazards are identified and managed at the proper operational level. Food safety can therefore only be ensured through the combined efforts of all parties along the food chain, from feed producers and primary producers through food manufacturers, transport and storage operators and subcontractors, to retailers. The next stage will see experts going through the second draft of comments with international stakeholders. The meeting is due to take place on in June in Copenhagen.

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