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<\/p>\nOrganizations operating in the food sector must take great care to control food safety hazards in order to ensure that the product is safe for human consumption.<\/p>\n
The increasing level of demand from consumers has led companies in the food industry to increasingly seek to act within technical specifications and safety standards for the production, transport and storage of food.<\/p>\n
A certification that deserves the attention of food industry managers is the new version of the ISO 22,000:2018 standard (Food Safety Management System), which replaces the 2005 version, bringing new revised clauses. Industry manufacturers have a period of three years to adapt to the required changes.<\/p>\n
ISO standards are reviewed every five years. Since the first publication of the standard, a lot has changed in the food industry, and organizations have identified the need to adopt this new standard, in search of improvements and to face problems, such as contamination that has been occurring in food around the world.<\/p>\n
The new standard integrates the principles of the HACCP system (Hazard Analysis and Critical Control Points), in order to combine the HACCP criteria with the Prerequisites Program (PPR), focusing on food safety related to the presence of risks for the end consumer.<\/p>\n
The requirements of this standard are generic and can be applied to any link in the production chain, whether for direct producers or for companies that operate indirectly in food production.<\/p>\n
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To receive certification, organizations must comply with the standard\u2019s specifications. In other words, all production must comply with the planning, implementation, operation, maintenance and updating of the food safety management system.<\/p>\n
To prepare for the implementation of the standards, it is recommended that the manager knows in detail the content and requirements of ISO 22,000:2018 and the changes in relation to the previous standard.<\/p>\n
The first step is to acquire the ISO 22000 standard from ABNT and study it. A good option is to look for specialized courses and professionals to help you understand the standards in detail and adapt your company to their requirements.<\/p>\n
The next step in implementing ISO 22000 is to define the scope that will be audited. To do this, you must define which part of your company should receive certification, be it the factory, the office, the administrative area or the entire company. With this in mind, you will be able to start mapping each requirement, paying attention to the actions you must take.<\/p>\n
Identify the gaps that need to be addressed to meet the new standards requirements and establish a plan for their implementation. Then, develop the necessary actions and update your management system to meet the new requirements.<\/p>\n
Training must be offered to employees occupying more relevant positions, so that they understand the new requirements and the main changes brought about. Subsequently, it is important to evaluate the effectiveness of the implementation, using internal audits, and seek corrective actions, if necessary.<\/p>\n
The ISO 22,000 standard specifies requirements for the food safety management system, determining the elements necessary for an organization in the production chain to control the dangers of contamination and guarantee the safety of food for human consumption.<\/p>\n
The standard presents four key elements, which guarantee the safety of food from production to final consumption:<\/p>\n
The main relevant changes brought about by the new standard are structural and conceptual. In terms of concepts, there was a change in the process approach, the PDCA cycles \u2013 in English, Plan-Do-Check-Act (Plan, Do, Check and Act), strategic for the business and operational for the product, and in risk management (ABNT NBR ISO 31.000:2018). There were also changes in terminologies and the glossary.<\/p>\n
The main advantages of ISO 22,000:2018 are to promote the standard’s compatibility with other ISOs; facilitate the work of organizations in interpreting and implementing the standard; assist the auditor’s assessment; facilitate the integration of standards into a management system, avoiding duplication in integrated systems; and generate greater focus on each requirement.<\/p>\n
Regarding Hazard Analysis and Critical Control Points (HACCP), a description is made to clarify the differences between some key terms, such as Critical Control Points (PCCs), Operational Prerequisite Programs (PPRO) and Prerequisite Programs (PPRs), focusing on food safety related to the presence of risks at the time of consumption by the consumer.<\/p>\n","protected":false},"excerpt":{"rendered":"
Organizations operating in the food sector must take great care to control food safety hazards in order to ensure that the product is safe for human consumption. The increasing level of demand from consumers has led companies in the food industry to increasingly seek to act within technical specifications and safety standards for the production, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2771,2502,2513,2454,2444,2445],"tags":[3073,3074,2774],"linha-blog":[2442],"class_list":["post-99106","post","type-post","status-publish","format-standard","hentry","category-certifications","category-meatpacking","category-regulations","category-plastic-pallet","category-industria","category-alimento","tag-normative","tag-iso-2200","tag-food-industry","linha-blog-plastic-pallet"],"acf":[],"yoast_head":"\n