[Note: This is a partial preview. To download this presentation, visit: https://www.oeconsulting.com.sg/training-presentations] ISO 22000:2018 is the latest global food safety management system (FSMS). This standard replaces the old ISO 22000:2005. The ISO 22000:2018 international standard enables organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption. ISO 22000:2018 applies to all organizations participating in the food chain, regardless of type, size and complexity. Organizations that are currently certified to ISO 22000:2005 have a 3-year period to transition to the ISO 22001:2018 standard.  ​This presentation can be used to brief your employees, new hires and potential auditees so as to create awareness of the ISO 22000:2018 standard. It explains what is ISO 22000:2018, the importance of the standard, the FSMS clause structure, the ISO 22000:2018 certification process, and offers practical tips on how to handle an audit session. When you are done teaching this material to your employees, your employees will be much more informed and comfortable with ISO 22000:2018. LEARNING OBJECTIVES 1. Provide background knowledge of ISO 22000:2018 2. Gain an overview of ISO 22000:2018 structure 3. Understand the ISO 22000:2018 certification process 4. Gather useful tips on handling the audit session CONTENTS 1. Overview of ISO 22000:2018 2. ISO 22000:2018 Structure​ 3. ISO 22000:2018 Certification 4. Handling the Audit Session ​​ ​ ​ ​ ​ ​

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© Operational Excellence Consulting. All rights reserved.
ISO 22000:2018
Awareness

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Learning Objectives
1. Provide background knowledge of ISO 22000:2018
2. Gain an overview of ISO 22000:2018 structure
3. Understand the ISO 22000:2018 certification process
4. Learn useful tips on handling an audit session
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Contents
2
3
4
ISO 22000:2018 Structure
ISO 22000 Certification Process
Handling an Audit Session
1 Overview of ISO 22000:2018

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About ISO
§ Non-governmental organization (NGO) established in
1947, based in Geneva, Switzerland
§ Has a membership of 160 national standards institutes
from countries in all regions of the world

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Introduction to Food Safety
§ Current world food trade is valued at $300-400 billion
§ With the demand for food rising to meet the ever growing
world population, food safety is becoming, even more,
important
§ The reason why food safety has such an important role
in the manufacturing process is to ensure the products
delivered to consumers do not interfere with a person’s
health
§ Failing to comply to food safety regulations can result in
the transmission of foodborne illnesses

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The Food Supply Chain
FOOD
SUPPLY
CHAIN
Storage
Processing
Logistics
Farming &
Agriculture
Retail &
Food
Service

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More than
200
diseases are
spread
through food
Source: WHO

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Global Toll – Foodborne Diseases
§ 2 million deaths occur every year from contaminated food or
drinking water
§ 582 million cases of 22 different foodborne enteric diseases and
351,000 associated deaths
§ Salmonella Typhi, the most deadly of the enteric diseases agents,
was responsible for 52,000 deaths
§ The African region recorded the highest disease burden for enteric
foodborne disease, followed by South-East Asia
§ Over 40% people suffering from enteric diseases caused by
contaminated food were children aged under 5 years
Source: World Health Organization (WHO), April 2015

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What is ISO 22000?
§ ISO 22000 is a global standard
for Food Safety Management
Systems (FSMS)
§ Designed to enable
organizations to control food
safety hazards along the food
chain
§ Applies to all types and sizes
of organizations participating
in the food chain

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Key Changes to ISO 22000:2018
High Level
Structure
The new version of ISO
22000 will follow the
same structure as all
the other ISO
management system
standards.
Risk-based
Approach
The new standard will
now include a different
approach to
understanding risk.
Plan-Do-Check-Act
(PDCA) Cycle
The standard clarifies
the PDCA cycle, by
having two separate
cycles in the standard
working together: one
covering the
management system
and the other, covering
the principles of
HACCP.
The Operation
Process
A clear description is
given of the differences
between key terms
such as: Critical Control
Points (CCPs),
Operational
Prerequisite Programs
(OPRPs) and
Prerequisite Programs
(PRPs).

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Benefits to an Organization for Implementing
a Food Safety Management System
§ Preventive approach to food
safety
§ Conformance to legal and
regulatory requirements
§ Increase credibility and reputation
§ Improves customer satisfaction
§ Increase in profitability of the
company

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Advantages of Certification
§ Compliance with customer
requirements specifying
certification
§ Independent check of
conformity
§ Indicates an effective Food
Safety Management System
§ Worldwide recognition
§ Provides competitive advantage
§ Improves company image

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Overview of Annex SL
§ Although Annex SL is a framework for a generic
management system, it requires the addition of
discipline-specific requirements to make a fully functional
standard.
Annex SL
High-level
structure
Identical
core text
Common
definition

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The ISO 22000:2018 Structure is Aligned to the
Common Structure for MSS
1. Scope
2. Normative References
3. Terms & Definitions
4. Context of the Organization
5. Leadership
6. Planning
7. Support
8. Operation
9. Performance Evaluation
10. Improvement

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ISO 22000:2018 Approach is Based on the
Plan-Do-Check-Act (PDCA) Model
C
A D
P
Planning
(6)
Support (7) &
Operation (8)
Improvement
(10)
Performance
evaluation
(9)
Leadership
(5)
Scope of the food safety management system (4.3/4.4)
Intended outcomes of
the food safety
management system
Internal and
external issues
(4.1)
Needs and expectations
of workers and other
interested parties
(4.2)
Context of the organization
(4)

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The PDCA Cycle at the Two Levels
DO (FSMS)
8. Operation
PLAN (FSMS)
4. Context of the
organization
5. Leadership
6. Planning
7. Support (including
control of externally
provided processes,
products or services)
CHECK (FSMS)
9. Performance
evaluation
ACT (FSMS)
10. Improvement
Organizational planning and control
ACT (food safety)
Updating of preliminary
information and documents
specifying the PRPs and the
hazard control plan
PLAN (food safety)
PRPs
Traceability System
Emergency preparedness & response
Hazard
analysis
Validation
of control
measures
Validation
planning
Hazard control plan
(HACCP/OPRP
plan)
Operational planning and control
CHECK (food safety)
Verification activities
Analysis of results of verification
activities
DO (food safety)
Implementation of the
PLAN (food safety)
Control of monitoring
and measuring
Control of product and
process nonconformities

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ISO 22000:2018 Clause Structure (4-10)
PLAN DO CHECK ACT
4. Context of the
organization
5. Leadership 6. Planning 7. Support 8. Operation 9. Performance
evaluation
10. Improvement
4.1 Understanding the
organization and its
context
5.1 Leadership and
commitment
6.1 Actions to address
risks and opportunities
7.1 Resources 8.1 Operational planning
and control
9.1 Monitoring,
measurement, analysis
and evaluation
10.1 Nonconformity and
corrective action
4.2 Understanding the
needs and expectations
of interested parties
5.2 Policy 6.2 Objectives of the
FSMS and planning to
achieve them
7.2 Competence 8.2 Prerequisite
programmes (PRPs)
9.2 Internal audit 10.2 Continual
improvement
4.3 Determining the
scope of the FSMS
5.3 Organizational roles,
responsibilities and
authorities
6.3 Planning of changes 7.3 Awareness 8.3 Traceability system 9.3 Management review 10.3 Update of the
FSMS
4.4 FSMS 7.4 Communication 8.4 Emergency
preparedness and
response
7.5 Documented
information
8.5 Hazard control
8.6 Updating the
information specifying
the PRPs and the
hazard control plan
8.7 Control of monitoring
and measuring
8.8 Verification related to
PRPs and the hazard
control plan
8.9 Control of product
and process
nonconformities

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2021
Full conformance
with the new
standard
Recertification
audits to new
standard
2018-
2021
2018
Transition to full
compliance
Published ISO
22000:2018
ISO 22000:2018
Certification Transition Timeline
Recertification
audits to new
standard
2019
Companies that are currently
certified to ISO 22000:2005
have to transition to the 2018
version within 3 years of the
publication of the new standard
2020

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ISO 22000:2018 Certification Process
Request for
Registration
Document
Review
Pre-assessment
The Registration
Audit
Take Corrective
Action
Registration
Decision
Certification &
Publicizing Your
Registration
Maintaining
Registration &
Surveillance
Audits

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Audit Findings
Minor Non-conformity
Observation
Major Non-conformity

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Auditee’s Conduct
§ Polite
§ Professional
§ Positive / Receptive
§ Sincere
§ Commitment
§ Formal but not overly serious

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Interacting with Auditors
§ Be honest and open
§ Recognize they may be experts
§ Realize they may not be subject
matter experts
§ Understand the purpose of the
meeting and review related records
prior to interviews
§ Turn mobile phones to silent mode

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Interacting with Auditors
§ Assume auditors are familiar with
your organization’s FSMS
§ Challenge auditors
§ Show more competence in ISO
22000
§ Argue internally
§ Express unfairness
§ Ask for solution
§ Fix non-conformities on the spot

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“From Farm to Plate,
Make Food Safe.”

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About
Operational
Excellence Consulting

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About Operational Excellence
Consulting
§ Operational Excellence Consulting is a management
training and consulting firm that assists organizations in
improving business performance and effectiveness.
§ The firm’s mission is to create business value for
organizations through innovative operational excellence
management training and consulting solutions.
§ OEC takes a unique “beyond the tools” approach to enable
clients develop internal capabilities and cultural
transformation to achieve sustainable world-class excellence
and competitive advantage. For more information, please visit
www.oeconsulting.com.sg

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