ISO 22000:2018 Food Safety Management Systems Introduction in Bangladesh

ISO 22000:2018 is a standard for food safety management systems. It outlines requirements for implementing an effective ISO 22000:2018 food safety management system that can help organizations in the food industry ensure the safety of their products and improve their overall performance.

In this blog post, the TUV Austria Bureau of Inspection & Certification will overview ISO 22000:2018, its essential requirements, and benefits for organizations.

Introduction to ISO 22000:2018:

ISO 22000:2018 is an international standard that specifies the requirements for a food safety management system (FSMS) that any organization in the food industry can use. The bar was first published in 2005 and was revised in 2018 to align with other ISO management system standards and to address the changing food safety landscape.

The standard is based on Hazard Analysis and Critical Control Points (HACCP) principles and follows the Plan-Do-Check-Act (PDCA) cycle. It outlines requirements for implementing an effective food safety management system to help organizations prevent, control, and mitigate food safety hazards.

Essential Requirements of ISO 22000:2018

ISO 22000:2018 outlines several requirements that organizations must meet to implement an effective food safety management system. Some of the essential requirements include the following:

 

• Developing a food safety policy and objectives
• Conducting a hazard analysis and identifying critical control points
• Establishing operational prerequisite programs (PRPs)
• Implementing a HACCP plan
• Installing a food safety management system
• Monitoring and reviewing the food safety management system
• Continually improving the food safety management system

Benefits of ISO 22000:2018

Implementing an effective food safety management system based on the requirements of ISO 22000:2018 can offer several benefits for organizations in the food industry, including:

 

• Improved food safety performance
• Increased customer satisfaction
• Enhanced regulatory compliance
• Improved communication and collaboration within the organization and with external stakeholders
• Reduced risk of food safety incidents and product recalls
• Improved efficiency and effectiveness of operations
• Increased credibility and reputation in the market

In Bangladesh, the implementation of ISO 22000:2018 is overseen by the Bangladesh Standards and Testing Institution (BSTI), which is responsible for developing and adopting standards related to food safety.

The requirements of ISO 22000:2018 for food safety management systems in Bangladesh include the following:

1. Context of the organization: The organization must understand its external and internal context and the needs and expectations of stakeholders relevant to food safety.
2. Leadership: Top management must demonstrate leadership and commitment to developing, implementing, and continuously improving the food safety management system.
3. Planning: The organization must plan and document its food safety management system, including establishing objectives, risks and opportunities, and resources.
4. Support: The organization must provide the necessary resources and support for implementing the food safety management system, including training, communication, and infrastructure.
5. Operation: The organization must establish and implement operational controls to ensure food safety, including management of hazards, monitoring and measurement, and emergency preparedness and response.
6. Performance Evaluation: The organization must monitor and measure the performance of the food safety management system, including through internal audits and management reviews.
7. Improvement: The organization must continually improve the food safety management system, including corrective actions and implementing opportunities for improvement.

Overall, ISO 22000:2018 provides a framework for organizations in Bangladesh to manage food safety hazards Bangladesh, demonstrate compliance with applicable laws and regulations, and improve their ability to provide safe and high-quality food products.

Principles of ISO 22000:2018

ISO 22000:2018 is a food safety management system standard that outlines the requirements for organizations involved in the food chain. The principles of ISO 22000:2018 are as follows:

1. Hazard Analysis: The organization must identify potential hazards that may occur at any stage of the food chain, including biological, chemical, and physical hazards.
2. Communication: Effective communication must be established between all parties involved in the food chain, including suppliers, customers, and regulatory bodies.
3. System Management: The food safety management system must be planned, implemented, maintained, and updated to ensure effectiveness.
4. Prerequisite Programs: The organization must implement and maintain prerequisite programs to ensure the hygienic and sanitary conditions of the food chain.
5. HACCP Principles: The Hazard Analysis and Critical Control Points (HACCP) principles must be applied to ensure that potential hazards are controlled at critical points throughout the food chain.
6. Management Commitment: Top management must demonstrate commitment to the food safety management system and provide the necessary resources to implement and maintain it.
7. Continual Improvement: The organization must continuously improve its food safety management system's effectiveness through management reviews, internal audits, and corrective actions.

Overall, the principles of ISO 22000:2018 Bangladesh emphasize the importance of a comprehensive, systematic approach to food safety management that involves all parties in the food chain and is continually reviewed and improved.

Conclusion

ISO 22000:2018 is a standard for food safety management systems that can help organizations in the food industry ensure the safety of their products and improve their overall performance.

By implementing an effective food safety management system based on the standard's requirements, organizations can enhance their reputation, increase customer satisfaction, and reduce the risk of food safety incidents and product recalls.