BS EN ISO 22000:2018 - TC Tracked Changes. Food safety management systems. Requirements for any organization in the food chain

BS EN ISO 22000:2018 - TC

Tracked Changes. Food safety management systems. Requirements for any organization in the food chain

Status : Current   Published : January 2020


What is a tracked changes standard?

A tracked changes version of a Standard indicates the changes made, during the standards revision process, between the active standard and its previous version. Additions, deletions, and other formatting and/or content revisions are clearly displayed as underlined and strikethrough texts, ensuring all changes made between the two documents are quickly and easily identified. This version of the standard includes both a copy of the new standard, along with a track changes version.

What is this standard about?

BS EN ISO 22000:2018 Food Safety Management Systems is a full revision of the international food safety standard first published in 2005. It covers how any organization in the food chain can implement and operate a food safety management system that produces food that’s safe for consumers to eat. 

BS EN ISO 22000:2018 provides clear guidance and recommendations that apply to the whole food chain, from primary production to retail, hence contributing to reducing food hazards.

This revised standard also supports Goal 2* of the UN Sustainable Development Goals, by reducing food hazards and improving food safety to ensure access to safe, nutritious and sufficient food. 

Who is this standard for?

It can be used by all organizations in the food chain, regardless of size or complexity. This includes:

  • Food manufacturers
  • Ingredient suppliers and producers
  • Packers/distributors
  • Transportation, storage and distribution services
  • Food service outlets
  • Caterers 
  • Farms
  • Harvesters of wild plants or animals
  • Animal food producers
  • Organizations providing cleaning and sanitation services
  • Retailers
  • Suppliers of equipment
  • Suppliers of cleaning and disinfectants
  • Suppliers of packaging and other food contact materials

Why should you use this standard?

BS EN ISO 22000:2018 specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:

  1. To plan, implement, operate, maintain and update a FSMS providing products and services that are safe, according to their intended use
  2. To demonstrate compliance with applicable statutory and regulatory food safety requirements
  3. To evaluate and assess mutually agreed customer food safety requirements and demonstrate conformity with them
  4. To effectively communicate food safety issues to interested parties within the food chain
  5. To ensure that the organization conforms to its stated food safety policy
  6. To demonstrate conformity with relevant interested parties
  7. To seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document. 

What’s changed since the last update?

 This substantial revision is the first since its initial publication in 2005. A major benefit of this revision is that it follows ISO’s High-Level Structure, making your food safety management system compatible with other ISO management systems standards such as ISO 9001 Quality ManagementISO 14001 Environment Management and ISO 45001 Occupational Health and Safety

In addition, the revised standard: 

  • Clarifies the Plan-Do-Check-Act cycle so organizations can ensure their processes are adequately resourced and managed and that opportunities for improvement are acted on. The revision adopts two inter-related PDCA cycles, the food safety management system and the product production/service delivery PDCA based around the Codex HACCP principles.
  • Adopts a different approach to understanding business/organizational risk and opportunities associated with the food chain. The revision enables organizations to put in place controls to take advantage of opportunities and minimize adverse effects as well as apply the risk concept at organizational as well as at operational level through HACCP (Hazard Analysis Critical Control Points)
  • Improves the operational requirements structure which is reconfigured as: 
    • Operational planning and control 
    • Hazard control and control plans 
    • Updating of controls. 

*UN Sustainable Development Goal 2: 

Goal 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture Goal 2.1: By 2030, end hunger and ensure access by all people, in particular, the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round. 




Standard NumberBS EN ISO 22000:2018 - TC
TitleTracked Changes. Food safety management systems. Requirements for any organization in the food chain
Publication Date30 January 2020
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)GL 60-2006, TS 22003, RCP 1-1969, ISO 22005, GL 81-2013, TS 22002 (all parts), ISO Guide 73:2009, ISO 9001:2015, ISO 19011:2018, ISO 9000:2015, BS EN ISO 19011:2018
DescriptorsQuality management, Food industry, Retailing, Consumer-supplier relations, Food manufacturing processes, Physical distribution management, Management, Food control, Commerce, Agriculture, Safety measures, Packaging, Food products, Quality auditing, Catering
Title in FrenchSystèmes de management de la sécurité des denrées alimentaires. Exigences pour tout organisme appartenant à la chaîne alimentaire
Title in GermanManagementsysteme für die Lebensmittelsicherheit. Anforderungen an Organisationen in der Lebensmittelkette
ISBN978 0 539 06806 1
File Size4.104 MB

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