ISO 22000 2018 Vs 2005

Comparison between ISO 22000:2018 Vs ISO 22000:2005

Comparison between ISO 22000:2018 Vs ISO 22000:2005. The different between ISO 22000 older version and latest version. Listed the key principle for both version.

ISO 22000:2018

ISO 22000:2005

4 Context of Organization 4. Food Safety Management System
4.1 Understanding the organisation and its context Added in ISO22000:2018 Version
4.2 Understanding the needs and expectations of interested parties Added in ISO22000:2018 Version
4.3 Determining the scope of the food safety management system 4.1 General Requirement
4.2 Document Requirement
4.4 Food safety management system
5 Leadership 5. Management Responsibility
5.1 Leadership and commitment 5.1 Management Commitment
(ISO 220001:2018 Added Leadership)
5.2 Policy 5.2 Food Safety Policy
5.2.1 Establishing the food safety policy
5.2.2 Communicating the food safety policy
5.3 Organizational roles, responsibilities and authorities 5.4 Responsibility and authority
5.5 Food safety team leader
6 Planning 5.3 Food Safety Management System Planning
6.1 Actions to address risks and opportunities Added in ISO22000:2018 Version
6.2 Objectives of the food safety management system and planning to achieve them Added in ISO22000:2018 Version
6.3 Planning of changes Added in ISO22000:2018 Version
7 Support
7.1 Resources 6. Resource management
7.1.1 General 6.1 Provision of resources
7.1.2 People 6.2 Human resources
7.1.3 Infrastructure 6.3 Infrastructure
7.1.4 Work environment 6.4 Work environment
7.1.5 Externally developed elements of the food safety management system Added in ISO22000:2018 Version
7.1.6 Control of externally provided processes, products or services Added in ISO22000:2018 Version
7.2 Competence 6.2.2 Competence, awareness and training
7.3 Awareness
7.4 Communication 5.6 Communication
7.4.1 General
7.4.2 External communication
7.4.3 Internal communication
7.5 Documented information 4.2 Documentation requirements
7.5.1 General
7.5.2 Creating and updating
7.5.3 Control of documented information
8 Operation 7. Planning and realization of safe products
8.1 Operational planning and control 7.1 General
8.2 Prerequisite programmes (PRPs) 7.2 Prerequisite programmes (PRPs)
8.3 Traceability system 7.9 Traceability system
8.4 Emergency preparedness and response 5.7 Emergency preparedness and response
8.4.1 General
8.4.2 Handling of emergencies and incidents
8.5 Hazard control
8.5.1  Preliminary steps to enable hazard analysis 7.3 Preliminary steps to enable hazard analysis
8.5.2 Hazard analysis 7.4 Hazard analysis
8.5.3 Validation of control measure(s) and combinations of control measures 8.2 Validation of control measure combinations
8.5.4 Hazard control plan (HACCP/OPRP plan) 7.5 Establishing the operational prerequisite programmes (PRPs)
7.6 Establishing the HACCP plan
8.6 Updating the information specifying the PRPs and the hazard control plan 7.7 Updating of preliminary information and documents specifying the PRPs
and the HACCP plan
8.7 Control of monitoring and measuring 8.3 Control of monitoring and measuring
8.8 Verification related to PRPs and the hazard control plan 7.8 Verification planning
8.8.1 Verification
8.8.2 Analysis of results of verification activities
8.9 Control of product and process nonconformities 7.10 Control of nonconformity
8.9.1 General
8.9.2 Corrections 7.10.1 Corrections
8.9.3 Corrective actions 7.10.2 Corrective actions
8.9.4 Handling of potentially unsafe products 7.10.3 Handling of potentially unsafe products
8.9.5 Withdrawal/recall 7.10.4 Withdrawals
9 Performance Evaluation
9.1 Monitoring, measurement, analysis and evaluation 8.4 Food safety management system verification
9.1.1 General
9.1.2 Analysis and evaluation 8.4.2 Evaluation of individual verification results
8.4.3 Analysis of results of verification activities
9.2 Internal audit 8.4.1 Internal Audit
9.3 Management review 5.8 Management review
9.3.1 General
9.3.2 Management review input
9.3.3 Management review output
10 Improvement 8.5 Improvement
10.1 Nonconformity and corrective action Added in ISO22000:2018 Version
10.2 Continual improvement 8.5.1 Continual improvement
10.3 Update of the food safety management system 8.5.2 Updating the food safety management system