This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

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.

Print this page | E-mail this page


Article image More speed for Tiramisu!

The demand for higher throughput rates in the production of desserts gives OCS Checkweighers a considerable advantage over their competitors.Full Story...

Article image A recipe for continuous improvement success

Suzanne Gill reports on the important role that continuous improvement has to play in ensuring food processes remain profitable in an ever more competitive environment. Full Story...

New food engineering centre planned for Sheffield Olympic Legacy Park

Anheuser-Busch InBev’s distribution strategy model

Hygienic drainage for food safety