ISO 22000:2018

Food Safety Management System

ضمان سلامة الغذاء من المزرعة إلى المستهلك

What is ISO 22000:2018?

ISO 22000 is the international reference standard for Food Safety Management Systems (FSMS). It integrates HACCP principles with the requirements of an integrated management system. Covering all stages of the food chain from production to consumption, it supports compliance with Saudi Food and Drug Authority (SFDA) regulations.

What does ISO 22000:2018 cover?

The standard includes food safety hazard identification and assessment, applying the HACCP system to determine critical control points. It covers prerequisite programs (PRPs), interactive communication with all food chain stakeholders, and continuous system updates based on review and improvement.

Who Needs ISO 22000:2018?

Food Manufacturing

Restaurants

Distribution

Packaging

Agriculture

Cold Chain

Why is ISO 22000:2018 Important?

✓ Food safety assurance

✓ SFDA compliance

✓ Reduce recalls

✓ Consumer trust

✓ Export markets

Key Requirements

1 Understanding organizational context and food safety stakeholders

2 Defining the FSMS scope

3 Implementing Prerequisite Programs (PRPs)

4 Forming a Food Safety Team and defining responsibilities

5 Conducting a comprehensive Hazard Analysis

6 Identifying Critical Control Points (CCPs) and establishing critical limits

7 Implementing monitoring and verification systems

8 Establishing correction and corrective action procedures

9 Managing emergency situations and product recalls

10 Conducting internal audits and management reviews

Implementation Steps (Wadi Methodology)

Gap Analysis: Assessing current status against standards

PRPs Development: Implementing fundamental hygiene programs

Team Formation: Building and training the food safety team

Hazard Analysis: Identifying biological, chemical, and physical hazards

CCPs Identification: Establishing critical control points and limits

Documentation: Preparing HACCP plans, procedures, and records

Implementation & Monitoring: Running the system and monitoring CCPs

Certification: External audit for official certification

Required Documents & Records

Scope of the FSMS

Food Safety Policy

Prerequisite Programs (PRPs) documentation

HACCP Plan (Hazard Analysis and Critical Control Points)

Verification and Validation procedures

Traceability and Recall system records

Non-conformity handling procedures

Monitoring and measurement records

Emergency preparedness and response plan

Internal Audit Reports

Common Mistakes to Avoid

Incomplete or superficial hazard analysis

Incorrect identification of Critical Control Points (CCPs)

Weak implementation of basic hygiene programs (PRPs)

Failing to calibrate measuring and monitoring equipment

Ineffective traceability system that delays product recalls

Neglecting staff training on hygiene and food safety protocols

Not updating the hazard analysis when products or processes change

Frequently Asked Questions

What is ISO 22000?

An international standard for Food Safety Management Systems (FSMS) that combines HACCP principles with a management framework.

vs HACCP?

HACCP is a specific hazard system, while ISO 22000 is a complete management system that includes HACCP.

SFDA requirement?

SFDA requires HACCP; ISO 22000 meets and exceeds these requirements with international recognition.

What are PRPs?

Prerequisite Programs: The basic hygiene and environmental conditions needed before implementing HACCP.

What are CCPs?

Points in the process where control is essential to prevent or eliminate a food safety hazard.

Time to certify?

Typically 4-8 months depending on facility size and current hygiene readiness.

Packaging included?

Yes, it covers the entire food chain, including manufacturers of food-contact packaging.

Traceability importance?

Traceability is vital for quick recalls; you must be able to track products from raw materials to the consumer.

Integrate with QMS?

Yes, they are highly compatible and often implemented together in food businesses.

Cost?

Varies based on facility size and the number of production lines.

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