WORLD – A new edition of ISO 22000 on food safety management systems has been released after reports were made that over two hundred diseases spread through the food chain and therefore, sustainable food production has become a challenge.

Food safety is about the prevention, elimination and control of foodborne hazards, from the site of production to the point of consumption.

Aimed at all organizations in the food and feed industries, regardless of size or sector, ISO 22000:2018, Food safety management systems – Requirements for any organization in the food chain, translates food safety management into a continuously improving process.

It takes a precautionary approach to food safety by helping to identify, prevent and reduce foodborne hazards in the food and feed chains.

Since food safety hazards may be introduced at any stage of the process, every company in the food supply chain must exercise adequate hazard controls.

In fact, food safety can only be maintained through the combined efforts of all parties: governments, producers, retailers and end consumers.

“To meet the market needs for food safety, ISO 22000 is created by stakeholders who are involved in food safety organizations: governance, consumers, consulting, industry and research.

When a food safety management system is developed by the users of ISO 22000, you make sure that requirements from the market are met,” said Jacob Faergemand, Chair of technical committee ISO/TC 34, Food products, subcommittee 17, Management systems for food safety, which developed the standard.

ISO 22000:2018 cancels and replaces ISO 22000:2005. Organizations certified to the standard have three years from the date of publication to transition to the new version.