iso 22000:2018 transition - pecb

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.


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.


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.


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


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


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.


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


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


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.


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.


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.


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


knowledgeaboutthemain

processesofFoodSafety

Management

� Individualsinterestedinpursuinga

careerinFoodSafetyManagement

ISO 22000

Lead

Implementer

� Five-daytrainingcourse

� Masterthe

implementationand

managementofaFood

SafetyManagement

System(FSMS)

� Three-hourexam

� IndividualsinvolvedinFoodSafety

Management


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


https://pecb.com/en/partner/active_partners

iso 22000:2018 transition - pecb

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