ISO 22000:2018 (FSMS)
The internationally recognized standard for Food Safety Management Systems. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards and ensure that food is safe for consumption.
The Hazard Control Framework
ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission.
Prerequisite Programmes (PRPs)
Basic conditions and activities necessary to maintain a hygienic environment throughout the food chain (e.g., pest control, cleaning and sanitizing, personnel hygiene, facility layout).
Operational PRPs (OPRPs)
Control measures identified by hazard analysis as essential to control the likelihood of introducing food safety hazards, but which are not managed as CCPs.
Critical Control Points (CCPs)
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level (e.g., pasteurization temperature/time limits, metal detection).
Key Focus Areas in Implementation
- Traceability & Recall Systems: Establishing forward and backward traceability (from raw materials to finished products) and conducting mock recalls to verify system effectiveness.
- Allergen Control: Mapping cross-contamination risks and ensuring proper segregation, scheduling, and labeling of major food allergens.
- Food Defense & Fraud (VACCP/TACCP): Integrating threat and vulnerability assessments into the broader FSMS framework to prevent intentional adulteration.