iso 22000:2018 transition - pecb
TRANSCRIPT
ISO 22000:2018 TRANSITION
Whitepaper
Table of contents
Introduction 03
TowardsamoreeffectivefoodsafetycontrolwithISO22000 04
Thecustomer—thebestandworstcritic 07
Let’stalkaboutrisks 08
Safefoodbeginsatthetopofthehierarchy 10
DistinguishingOPRPsandCCPs 10
Spiceupfoodsafetywithcommunication 11
Trainingandcertificationofprofessionals 13
PRINCIPAL AUTHOR
� EricLACHAPELLE,PECB
� FatonALIU,PECB
� GonxheDOBROSHI,PECB
CONTRIBUTORS
� TaulantaKryeziu,PECB
� JetëSpahiu,PECB
� Olaobaju,Olanrewaju,NAFDACNigeria
� VincentB.Mokaya,DiverseManagementConsultancyLtd,KENYA
� AdeyemiBusayoJ.,StandardsOrganisationofNigeria
� SuzanaPopovska,FoodandVeterinaryAgency,Macedonia
� MichelleRyan,OraculiLLC,USA
� JasonE.Teliszczak,JTEnvironmentalConsulting,USA
� AminaDeji-Logunleko,AuphyshServicesLimited,Nigeria
� MikeGray,MGTrainingandDevelopmentPty.Ltd.,Australia
� AhmedM.A.Hammad,ISOQualityAcademyRegisterLtd,Egypt
02ISO 22000:2018 Transition Whitepaper
Introduction
Thefoodindustryisnowmorechallengedthanever.Globalization,ahighlycomplexfoodsupplyecosystem
andaninterconnectedglobaleconomyarethemainfactorscontributingtothechallenge.Foodisanimportant
globallytradedcommodity;itisproduced,processed,distributed,andconsumedworldwide,leavingplenty
ofopportunitiesforpathogenstoflourish.
In2018,anoutbreakofEscherichiacoliO157:H7wasreportedintheUnitedStates,where210 people were
infected,fromwhich96werehospitalized,27developedatypeofkidneyfailure,and5 peoplelosttheirlives.
TheCentersforDiseaseControlandPreventionidentifiedthroughlaboratorytestingtheoutbreakofE.coli
O157:H7incanalwatersamplestakenfromtheregionofYuma,Arizona,wherethereisanotablepopulation
growthtakingplace.
Therapidgrowthinglobalpopulationcontinuestoaddtotheissuesmentionedthusfar,makingitharderto
comeupwithsolutionstothechallengesofglobalfoodsecurityandsafety.Worldleadersareattempting
toovercomethesechallenges,byenforcingincreasinglystricternationalandinternationalfoodsafetylaws.
This is being complemented by different programs being run by international organizations such asWHO,
WFP & FAO among others onWater, Hygiene and Sanitation (WASH) and Food Security and Safetywhich
According to the World Health Organization(WHO), it is estimated that more than
2 million people yearly perish from
diarrheal diseases acquired from contaminated food.
03ISO 22000:2018 Transition Whitepaper
isreallyhelpingsensitizeandmitigateonfood-safetyrelatedcasesaroundtheworld.Lackofawarenessof
thesocioeconomicimportanceoffoodsafetyduetothepaucityofdataandinformationontheincidenceof
foodbornediseaseoutbreaksisanothermajorchallenge.
Araisedalertnessamongthegeneralpopulationwithregardtofoodsafetyonlycontributestothepressure.
For instance, large retailers, in their efforts to improve food safety, are demanding third party certifications
provingthatsuppliersarecomplyingwithinternationalstandards.Consequently,thedemandforthesafety
controloforganizationswithinthefoodchainhas increased;eachorganization isrequiredtoorganizetheir
operationsinsuchawaythatthefoodchainissystematicallysafeguardedandguaranteedtotheendusers.
Towards a more effective food safety control with ISO 22000
In 2018 the International Organization for Standardization (ISO) finally published the long-awaited revised
standard — ISO 22000,which can assist organizations involved in the food chain to address these global
challengesinasafeandsustainablemanner.
The revised ISO 22000 standard aims to facilitate the process of complying with food-related legislation,
inordertoprotectpublichealth,byapplyinguniformpracticesfordetectingandpreventingcontamination,
minimizingoreliminatingrisks,optimizingfoodcontrolsandestablishingtraceabilitysystemsthuskeeping
foodsafe,fromfarmtofork.
Organizationsthataredirectlyor indirectly involvedinthefoodindustry,regardlessofcomplexityandsize,
can use the ISO 22000:2018 standard— Food Safety Management Systems (FSMS). ISO 22000will assist
organizationswithinthefoodsectortoestablishandmaintainasystemwhichwillhelptoensurefoodsafetyis
inplace,byspecifyingthegenericrequirementsforanyorganizationinthefoodchain.
04ISO 22000:2018 Transition Whitepaper
Implementingthe ISO22000standardwillmake iteasierfororganizationstoaddressnotonlycompliance
issues,butalsoincreasetheprovisionofsafefoodproductsandservices.Thestandardwillassistorganizations
tomeettheirmarketneedsincludingrequirementsfromgovernment,atalllevels,industry,partiesinvolvedin
thesupplychainandcustomersorconsumers.
Foodsafetyhasbeenandcontinuestobe,amajorandintricatetopic,butwhatexactlydoesitencompass?
Foodsafetyisconcernedwiththeprotectionoffoodproductsandservicesfromtheintroduction,development
orpersistenceofmicrobial,chemicalandphysicalhazards.
Thismeansthatdifferentplans,programsandmethodologiesneedtobecombinedinordertoensurethatthe
foodissafefortheconsumer.
Section 1 Scope
Section 2 Normativereferences
Section 3 Termsanddefinitions
Section 4 Contextoftheorganization
Section 5 Leadership
Section 6 Planning
Section 7 Support
Section 8 Operation
Section 9 Performanceevaluation
Section 10 Improvement
Annex A CrossreferencesbetweentheCODEXHACCPandthisdocument
Annex B CrossreferencesbetweenthisdocumentandISO22000:2005
RE
QU
IRE
ME
NT
SFigure 1: Structure of the ISO 22000:2018 Standard
Among many changes, the revisedversion of the standard, adopts the High Level Structure (HLS), aiming
tohelporganizations,wantingtoimplementmorethanonemanagementsystem,toreduceduplicationsin
implementation,andtherebysavetimeandmoney.
ThenewstructureoftheISO22000:2018standardispresentedbelow.
05ISO 22000:2018 Transition Whitepaper
Organizationsneedtoensuretheyhaveasystematicwaytoprovidesafefoodproductsandservices,andthatit
providesasolutionthathelpstoinspireconfidenceistheISO22000standard.ThestandardisbasedontheCodex
Alimentarius principles for food hygiene. It incorporates the Prerequisite Programs (PRPs), the HazardAnalysis
andCriticalControlPoints(HACCP)approach,andthemanagementsystemcomponentsrequiredtoachievethe
intendedobjectivesoffoodsafety.Thiswillthencontributetothereductionofthenegativesocialandeconomic
impactofunsafefoodproducts,somethingthatisvitalfororganizationsinvolvedinthefoodsupplychain.
The revised ISO 22000 standard enables organizations to align the Food Safety Management System (FSMS)
approachwiththerequirementsofothermanagementsystemsthathavealreadyadoptedtheHighLevelStructure
(HLS).ThisisseenwiththeincorporationofthePlan-Do-Check-Act(PDCA)cycleandrisk-basedthinking.
TheuniquenessoftheFSMSliesintheusageofthePDCAcycleattwolevels.ThefirstlevelcoverstheFSMS
asawhole(fromClause4to10),whereasthesecondlevelcoverstheoperationalprocesseswithinthefood
safetysystem(Clause8,“Operation”).Bothlevelsenableorganizationstoensurethatprocessesareresourced
andmanagedadequately.TheillustrationbelowshowsthetwolevelsofthePDCAcycle.
(Source: ISO 22000, Figure 1)
Organizational planning and control
Operational planning and control
PLAN (food safety)
ACT ( food safety) CHECK ( food safety ) DO ( food safety)
PLAN (FSMS)4.Contextoftheorganization5.Leadership6.Planning7.Support ( including control of externally provided processes, products or services)
DO (FSMS)8.Operation
CHECK (FSMS)9.Performanceevaluation
ACT (FSMS)10.Improvement
PRPs
Traceabilitysystem
Emergencypreparedness&response
Hazardanalysis
Validationofcontrolmeasures
Verificationplanning
Hazardcontrolplan
(HACCP/OPRPplan)
UpdatingofpreliminaryinformationanddocumentsspecifyingthePRPsandthe
hazardcontrolplan
Verificationactivities
Analysisofresultsofverificationactivities
ImplementationofthePLAN(foodsafety)
Controlofmonitoringandmeasuring
Controlofproductandprocessnonconformities
06ISO 22000:2018 Transition Whitepaper
The customer — the best and worst critic
Technology has changed the way we live by affecting every sphere of life. Today’s businesses face many
differentchallengesandusevariousmethodologiesandmarketingstrategiestoattractnewcustomersand
retain existing ones, while creating brand loyalty. Businesses in the food industry are not excluded. From
automatedrefrigeratormonitors,activeandintelligentmaterialsforfoodpackagingtomobileapplications,
there are an increasing number of smart technologies available to facilitate the food safety monitoring.
Automation, Digitization, and Computerization are some of the technological advancements that the food
industry is adopting on its processes along the food chain so as to minimize or eliminate food safety risks
thatmaycauseharmtoconsumers.Technologyhasalmostentirelyeliminatedtheneedforhardcopysafety
checks,whichweretedious,easilyfalsified,andsometimespiledupinthestoragespaces.
Withtheriseofsmartphonesandsocialmedia,onlinereviewsarebecomingtheprimaryarbiterinthefood
industry.Customerssimultaneouslyenjoyamealatarestaurantandcompleteareviewofthebusinesson
theirsmartphone—areviewwhich,ifnegative,cansingle-handedlydamagethebusiness’sreputation.
Nowadays,thereisanever-growingdemandforinformation;customerswantaccessibleinformationonfood
safetyandtraceabilityattheirfingertips.Thisassistscustomerstotakemoreinformeddecisionswithregard
totheirlifestyleandfoodchoices.
TherevisedISO22000standardaimstohelporganizationsmeetandexceed,notonlysafetylegalrequirements
butcustomersatisfactiontoo.Thereisanemphasisoncustomerfocus,oneofthemanagementprinciples
commontoother ISOmanagementsystemstandards.Thisaspect isreflectedinmanyrequirements,such
as organizations being required to determine the needs and expectations of interested parties, in order to
consistentlyprovidesafefoodproductsandservicesmeetingtheserequirements.
Thestandarditselfrequiresthatanorganization,directlyorindirectlyinvolvedinthefoodchain,istoevaluate
andassessmutuallyagreedcustomerfoodsafetyrequirementsandistodemonstrateconformitywiththem.
Otherrequirementsthattakeintoconsiderationcustomers’requirementsinclude,butarenotlimitedto:
� Clause 4.2 Understandingtheneedsandexpectationsofinterestedparties
� Clause 5.1 Leadership and commitment
� Clause 5.2.1Establishingthefoodsafetypolicy
� Clause 6.1 Actionstoaddressrisksandopportunities
� Clause 6.2ObjectivesoftheFoodSafetyManagementSystemandplanningtoachievethem
� Clause 7.4 Communication(atbothinternalandexternalcommunication)
� Clause 8.2Prerequisiteprogrammes(PRPs)
� Clause 8.3 Traceabilitysystem
� Clause 8.4.2 Handlingofemergenciesandincidents
� Clause 8.5.2.2 Hazardidentificationanddeterminationofacceptablelevels
� Clause 8.9.3Correctiveactions
� Clause 8.9.5Withdrawal/recall
� Clause 10.2ContinualImprovement
Essentially,foracontinuallysuccessfuloperation,organizationsneedtoimproveandsustainonthehighest
leveltheirrelationshipwithcustomers,andotherinterestedparties.Therevisedstandardrequiresorganizations
07ISO 22000:2018 Transition Whitepaper
tomaintaintheirFSMSbycontinuallyimprovingitssuitability,adequacyandeffectiveness.Byimplementing
anFSMS,anorganizationshouldcontinuouslyprovethattheyadequatelymeetthestandard’srequirements
andhaveasysteminplacetodealwithanygapsthatmayariseduringtheperformanceevaluationprocess.
Asinternationalstandardsgainmomentum,theyarebeingrecognizedmoreandmorebycustomersaround
theglobe.Forinstance,ISOisusingnationalstandardbodieswhomakeupitsmembershipatcountrylevelto
createawarenessonthestandardsusersandbeneficiariesglobally.Theoverallgoaloffoodsafetystandards
is customer protection through food safety. Thus, nowadays, customers make purchases based on the
differentstandardsagainstwhichaproductiscertifiedto.ISO22000isaninternationallyrecognizedstandard
which,when implemented, facilitates the process of complyingwith legal, regulatory, customer and other
requirements.
Let’s talk about risks
Throughouthistory,humanityhasbeendrivenbycuriosity,excitement,andtheneedtoconstantlyinnovate,
whilebeingrestrictedbymanythreats.Peopledonotpursueazero-risk life; theywouldratherattemptto
balancetheexpectedrewardsoftheiractionsagainsttherisksoffailure.
Intrinsically,risk ispresent ineveryorganization, inanyindustry,regardlessof itssizeorcomplexity. It isan
inevitableaspectofbusinesswhichaffectsoperationsandactivities.
Thus,letuselaboratewhatpreciselyis“risk”.
According to ISO 22000, risk is defined as the “effect of uncertainty,” where an effect is “a deviation from
theexpected—positiveornegative,”anduncertaintyis“thestate,evenpartial,ofdeficiencyofinformation
relatedto,understandingorknowledgeof,anevent,itsconsequence,orlikelihood.”
Risk,inthecontextoffoodsafety,isafunctionoftheprobabilityofanadversehealtheffectanditsseverity
duetohazard(s)infood.
Beforewegoanyfurther,afoodsafetyhazardisdefinedbyISO22000as“biological,chemicalorphysical
agentinfoodwiththepotentialtocauseanadversehealtheffect."AndwithanoteISO22000explainsthat
Foodsafetyhazardsincludeallergensandradiologicalsubstances.
Organizationsshouldidentifythepotentialhazardsintheirrawmaterialsorfoodproductsandformulateways
inwhichtheywillreducethemtoacceptablelevelsoreliminatethemaltogether.Thiscanbedonebythe
helpoflaboratorytestanalysiswhichcanidentifythefoodqualitycompositionandthephysical,chemicalor
microbialhazardspresent.
It is a generally-known requirement for organizations to declare the food products composition and any
allergenadvisoryfortheconsumers.Thismostlycapturesthenutritivecontentandqualitycompositionofthe
foodproduct,anyallergenadvisoryandotherregulatoryorcomplianceobligationsmet.
08ISO 22000:2018 Transition Whitepaper
Theoretically,organizationsaresupposedtopreventallfood-bornediseasesassociatedwiththefoodproduct
and services they offer. In actuality, organizations can significantly reduce the appearance of food-related
illnessesby:1)analyzingtheinformationonfoodsafetyhazards,theriskthatthesehazardsposeandtheir
capacitytotakeappropriatecontrols;and2)implementingthenecessarymeasures.
Overtheyears,managementofriskhasprovedtobeausefultoolsupportingthefoodsafetydecision-making
process(es),aswellassupportingenhancementsinthehealthofcustomers.
The revised ISO 22000 standard emphasizes the importance of risk-based thinking, which enables an
organizationtodeterminethefactorsthatcouldcauseitsprocessesanditsFSMStodeviatefromtheplanned
results,andimplementcontrolstopreventorminimizeadverseeffects.Risk-basedthinkingisaddressedboth
inexplicitandimplicitwaysintherevisedstandard,andontheorganizationalandoperationallevel(HACCP
principles).Italsotakesoutthepreventativeafterthought,andnowplacestheemphasisonmitigatingriskat
thebeginningoftheprocessesinsteadofpotentialornearmissestowardthemiddleorendofactivities.
Inthecontextoforganization-wideriskmanagement,organizationsshouldconsiderthepotentialandactual
externalandinternalissuestheyface,understandtheneedsandexpectationsofinterestedpartiesandthe
organization’sFSMSscope,thendeterminetherisksandopportunitiesthatneedtobeaddressed.Thisconcept
islimitedtoeventsandtheirconsequencesrelatedonlytotheperformanceandeffectivenessoftheFSMS.
Actions to address risks and opportunities are required in the revised ISO 22000 standard.They can be as
simpleassharingtherisk(withexternalparties),orutilizinginnovativetechnology(ies).
Forinstance, thatendedupinthecakeproduction
willdifferin:
peanuts—afoodhazard(allergen),
Willnotcauseanytroublestothepopulationthatisnotallergictopeanuts.
Thosethatarenotallergictopeanutswillnotexperiencetheseriousnessofthehazard
Whereas,tothosethatareallergic,itwillcausesomeadversehealtheffects.
Whereas,thosethatareallergicwill,indiffrentlevels,dependingonthequantities,sizeordoses,experiencetheseriousnessofthehazard.
LIKELIHOOD
SEVERITY
Ifeel
great!
fee!
sick!
Swelling
Rashes
09ISO 22000:2018 Transition Whitepaper
Onthecontrary,inthecontextofoperationalrisk,theHACCPstepsareconsideredasthenecessarymeasures
to prevent or reduce a hazard(s) to acceptable levels in order to ensure food safety.This process requires
targetsthatarerealistic, based on science, and free from any biassoastoreducetheoccurrenceoffood-
borne diseases. Additionally, HACCP helps in planning and implementing tailored measures, monitoring
outcomes(bothsuccessfulandunsuccessful)ofthesemeasures,and,mostimportantly,themaintenanceof
documentedinformation.
The implementation of an FSMS based on the ISO 22000 standard will contribute towards equipping
organizationswiththerighttoolsandsupportingtheaimofprovidingfoodproductsandservicesthataresafe
atthetimeofconsumption.
Safe food begins at the top of the hierarchy
Traditionally,managementsystemsare“owned”byindividualsatthemiddle-managementlevel,asassigned
byTopManagement.FoodSafetyManagers,HACCPCoordinatorsand/orISOManagementRepresentatives
were sometimes left with the lonesome responsibility of developing, documenting, implementing and
maintaining the FSMS.The approach to leadership has evolved in industry and so has ISO 22000. For the
FoodSafetyManagementSystemtobefullyimplemented,maintainedandeffective,adequateleadershipis
required.ISO22000hasexpandedandclarifiedtheroleofleadershipintheorganization.
LeadershiprolesandresponsibilitiesregardingtheFSMSmustbeclearlydefinedandcommunicated.The
commitmenttotheFSMSmustalsobedemonstrated.Althoughtheintentoftheserequirementsisnotentirely
new,ISOhasprovidedmoredetailsinthe2018versionofthestandard,whichenablesbetterinterpretationand
executionbyorganizations.
Accountability for the definition of the organization’s context, identification of relevant interested parties,
settingofobjectives,provisionofresources,maintenanceandimprovementoftheFSMSmaynowbemore
easilydefined,communicatedandassessedbasedontheexpandedrequirementsofISO22000:2018.
Withstrongleadershipinplace,organizationswillbebetterequippedtofulfiltheobjectivesoftheFSMSand
theirintenttoprovidesafefoodproductsandservices.
Distinguishing OPRPs and CCPs
TherequirementsforOperationalPrerequisitePrograms(OPRP)andCriticalControlPoints(CPPs)haveexisted
inthe2005versionoftheISO22000standard.However,itistherevisedstandardthatprovidesmoreclarityin
thisregard.
ISO22000:2018definesanOPRPasa“controlmeasureorcombinationofcontrolmeasuresappliedtoprevent
orreduceasignificantfoodsafetyhazardtoanacceptablelevel,andwhereactioncriterionandmeasurement
orobservationenableeffectivecontroloftheprocessand/orproduct”.WhereasaCCPisdefinedasa“step
10ISO 22000:2018 Transition Whitepaper
intheprocessatwhichcontrolmeasure(s)is(are)appliedtopreventorreduceasignificantfoodsafetyhazard
toanacceptablelevel,anddefinedcriticallimit(s)andmeasurementenabletheapplicationofcorrections”.
Perhaps,theterminologydoesnotsufficeinunderstandingthedifferencebetweenCCPsandOPRPs,therefore
let’sanalyzethemindetail.
Organizationsarerequiredtoselectanappropriatecontrolmeasureorcombinationthereof,whichcanprevent
orreducetheidentifiedsignificantfoodsafetyhazardstoacceptablelevels.Thesecontrolmeasuresneedto
becategorizedtobemanagedasOPRPsoratCCPs.
OPRPsareessentialcontrolmeasureswhichhavetheintentionofcontrollingasignificantfoodsafetyhazard.
Nevertheless,theyarenotbasedonmeasurablecriticallimitsbutinactioncriteria,andproductsaffectedby
failuretomeetactioncriterionforOPRPscanbereleasedassafeunderspecificconditions(whicharesetby
ISO22000).ExamplesofOPRPscanbeaspecificcleaningactivity,ametalandglasscontrolprocess,etc.
CCPsontheotherhandarecontrolmeasuresthatusecriticallimitsasthresholdtodistinguishbetweensafe
andunsafefood.Correspondingly,productsthatarenotwithincriticallimitsatCCPsmustnotbereleased;
theymustbehandledasnonconformingproducts.ExamplesofCCPscanbepasteurizationorsterilization,
detectionofmetals,etc.
Spice up food safety with communication
Itisuniversallyacknowledgedthatforcontinuedsuccess,organizationsupstreamanddownstreaminthefood
chainshouldcommunicate.Aculturethatinspiresinteractionandinformationflowfromboththemanagers
andworkforceiscrucial.Thecultureshouldalsofullysupportcommunicationwithcustomers,suppliersand
otherinterestedparties.
Constant communication with regard to food safety, both internally and externally, helps organizations to
supportandimprovethe:
� Customer’sphysicalhealth
� Staff’smotivationtoproducesafefoodthroughcontrolledandsafepractices
� Understandingofthefoodsafetyconcerns
� Organization’strustworthinessandreputation
� Organization’scommitmenttowardsfoodsafety
� Foodsafetyawareness
� Environment
� Transparency
� Mutualunderstandingbetweentheorganizationandexternalinterestedparties,amongothers.
Communication can be carried out in many differing forms and media, through many different channels.
Regardless of the method used, it is important that the conveyed message is clear, accurate, and easy to
understand.Themessageshouldbedevelopedandrefinedaccordingtothetargetaudience.
11ISO 22000:2018 Transition Whitepaper
Organizationsshouldprovidesufficientinformationsoastoenabletheircustomersdecidewhatisappropriate
forthem.Foodsafety-relatedinformationshouldcontainsufficientproductinformationtoenableitsproper
use,storage,preparation,distributionandmanyothers.Theprovisionofinformationregardingthefoodsafety
hazardneedingtobecontrolledisofsignificantimportance.
Forexample,organizationsmayprovideexplanationsonhowtoprepareaspecificproductinordertoreduce
the accompanied risk, or they may include warnings on who is most likely to be exposed to the risk.The
storageconditionsalsoplayamajorroleinfoodsafety;organizationsshouldprovidethestorageconditionsto
beobservedtoavoidcross-contaminationoffoodduringstorage.
Trustisvitalforeffectivefoodsafetycommunication.Therefore,organizationsshouldestablishacommunication
processthatisfoundedongoodpracticesandprinciples.Inessence,communicationshouldbetransparent
and open about the decision-making process. Communication should be responsive, and should occur in
a timely manner. Suitable planning facilitates the organization’s development of a timely, harmonized and
effectivecommunicationprocess.
Communication, education, and spreading awareness across the farm-to-table continuum are becoming
increasingly significant in providing safe food to the consumer. Factual information, including education
programs,shouldbeprovidedtoconsumersandfoodindustryworkers,alike.
Organizations should remember to address problems with low public concern by communicating and
persuading interested parties to take relevant actions regarding these concerns. Furthermore, issues such
asthepotentialrisksandbenefitsofgeneticallymodifiedorganisms(GMOs)thatgeneratesocietal interest
shouldbeaddressedbyongoingcommunication.
Itisofutmostimportancethatorganizationsshowtransparencywhenconductingtherecallandtraceability
process,aswellasduringemergencies.Customers,retailers,distributors,officials,staffmembers,andallother
relevantinterestedpartiesshouldbeinformedandupdatedaccordingly.Thespokespersonoftheorganization
musthavesufficientknowledgeonhowtoconductthecommunicationprocess.
Communicationshouldbeconductedfreelyamongworkers.Forthispurpose,thetopmanagementshould
optforandencourageaculturethatembracesfoodsafetycommunicationatalllevelsoftheorganization.
As with every other element of the FSMS, communication needs to be constantly updated and the latest
scientific knowledge should be incorporated as soon as is practicable. Organizations can embrace this by
creatingaKnowledgeManagementsysteminplacetoensurethatallinterestedpartiesareinvolvedingaining
informationrelatedtofoodsafetythroughawarenessprograms,traininganduseofinformationtodisseminate
knowledgefortheirlearningwhichcanbeonaneed-to-knowbasis.
12ISO 22000:2018 Transition Whitepaper
Training and certification of professionals
PECBhascreatedtrainingroadmapsandpersonnelcertificationschemeswhicharestronglyrecommended
forimplementersandauditorswishingtobecomecertifiedagainstISO22000.Thecertificationofindividuals
servesasdocumentedevidenceofprofessionalcompetenciesandexperience,whilealsodemonstratingthat
theindividualhasattendedoneoftherelatedcoursesandsuccessfullycompletedtheexam(s).
Personnelcertificationsdemonstratethattheprofessionalshavegainedcompetenciesbasedonbestpractices.
The certifications allow the organizations to make informed selections of employees or services based on
the competencies represented by the certification. Finally, they provide incentives for the professionals to
constantlyimprovetheirskillsandknowledge,andserveasatoolforemployerstoensurethatthetraining
andawarenesssessionshavebeeneffective.
PECB training courses are offered globally through a network of authorized training providers. They are
available in several languages and include Introduction, Foundation, Lead Implementer, and Lead Auditor
courses.Inaddition,PECBcredentialsarerecognizedglobally.Thetablebelowprovidesashortdescriptionof
PECB’sofficialtrainingcoursesfortheISO22000scheme.
13ISO 22000:2018 Transition Whitepaper
ThelistofapprovedorganizationsthatofferPECBofficialtrainingsessionscanbefoundhere:
https://pecb.com/en/partner/active_partners.
Training title Short description of the training Who should attend?
ISO 22000
Introduction
� Onedaytrainingcourse
� Introduction to the
fundamentalconcepts
ofaFoodSafety
ManagementSystem
(FSMS)
� Doesnotleadto
certification
� IndividualsinterestedinFoodSafety
Management
� Individualsseekingtogain
knowledgeaboutthemainFood
SafetyManagementprocesses
ISO 22000
Foundation
� Two-daytrainingcourse
� Becomeacquaintedwith
thebestpracticesofa
FoodSafetyManagement
System(FSMS)
� Onehourexam
� IndividualsinvolvedinFoodSafety
Management
� Individualsseekingtogain
knowledgeaboutthemain
processesofFoodSafety
Management
� Individualsinterestedinpursuinga
careerinFoodSafetyManagement
ISO 22000
Lead
Implementer
� Five-daytrainingcourse
� Masterthe
implementationand
managementofaFood
SafetyManagement
System(FSMS)
� Three-hourexam
� IndividualsinvolvedinFoodSafety
Management
� Individualsseekingtogain
knowledgeaboutthemain
processesofFoodSafety
ManagementSystem(FSMS)
� Individualsinterestedinpursuinga
careerinthefieldoffoodsafety
� AdvisorsinvolvedinFoodSafety
Management
ISO 22000
Lead
Auditor
� Five-daytrainingcourse
� Mastertheauditing
� principlesandtechniques
ofaFoodSafety
ManagementSystem
(auditofanFSMS)
� Three-hourexam
� Auditorsseekingtoperformandlead
FoodSafetyManagementSystem
(FSMS)certificationaudits
� Managersorconsultantsseekingto
masterFSMSandtheirrespective
audit processes
� Individualsresponsiblefor
maintainingconformancewithFSMS
requirements
� Technicalexpertsseekingtoprepare
foranFSMSaudit
� ExpertadvisorsinFoodSafety
Management
� Internalauditors
14ISO 22000:2018 Transition Whitepaper