ISO INTERNATIONAL STANDARD 22000 Second edition 2018-06 Food safety management systems Requirements for any organization in the food chain Systemes de management de la sécurite des denrées alimentaires - Exigences pour tout organisme appartenant a la chaine alimentaire Reference number IS0 22000:2018(E) [so @IS02018 ISO 22000:2018(E) COPYRIGHTPROTECTEDDOCUMENT @ IS0 2018 All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either IsO at the address below or Iso's member body in the country of the requester. ISO copyright office CP 401 : Ch. de Blandonnet 8 CH-1214 Vernier, Geneva Phone: +41 22 749 01 11 Fax: +41 22 749 09 47 Email: [email protected] Website: www.iso.org Published in Switzerland i @ IS0 2018 - All rights reserved ISO 22000:2018(E) Contents Page Foreword ..V Introduction.. ..vi 1 Scope. ..1 2 Normative references 3 Terms and definitions 4 Context of the organization ..9 4.1 Understanding the organization and its context .9 4.2 Understanding the needs and expectations of interested parties .9 4.3 Determining the scope of the food safety management system. .9 4.4 Food safety management system. .10 5 Leadership ..10 5.1 Leadership and commitment. ..10 5.2 Policy .10 5.2.1 Establishing the food safety policy ..10 5.2.2 Communicating the food safety policy .10 5.3 Organizational roles, responsibilities and authorities ..1 6 Planning. .11 6.1 Actions to address risks and opportunities .11 6.2 Objectives of the food safety management system and planning to achieve them ..12 6.3 Planning of changes. ..12 7 Support. .13 7.1 Resources. 13 7.1.1 General. .13 7.1.2 People. .13 7.1.3 Infrastructure .13 7.1.4 Work environment ..13 7.1.5 Externally developed elements of the food safety management system ..14 7.1.6 Controlofexternallyprovidedprocesses,productsorservices .14 7.2 Competence. .14 7.3 Awareness ..14 7.4 Communication .15 7.4.1 General ..15 7.4.2 External communication .15 7.4.3 Internal communication .15 7.5 Documented information. .16 7.5.1 General. .16 7.5.2 Creating and updating ..16 7.5.3 Control of documented information .17 8 Operation ..17 8.1 Operational planning and control 17 8.2 Prerequisite programmes (PRPs) .17 8.3 Traceability system .18 8.4 Emergency preparedness and response .19 8.4.1 General .19 8.4.2 Handling of emergencies and incidents. 19 8.5 Hazard control. .19 8.5.1 Preliminary steps to enable hazard analysis .19 8.5.2 Hazard analysis 21 8.5.3 Validation of control measure(s) and combinations of control measures ..23 8.5.4 Hazard control plan (HACCP/OPRP plan) .24 8.6 Updating the information specifying the PRPs and the hazard control plan .25 @ IS0 2018 - All rights reserved ii