Hi Pamalapati,
The following requirements were added in Version 6 (I have highlighted in red the main points:
2.5.8 FOOD SAFETY AND QUALITY CULTURE (ALL FOOD CHAIN CATEGORIES)
a) In accordance with and in addition to clause 5.1 of ISO 22000:2018, as part of the organizations’ commitment to cultivating a positive food safety and quality culture, senior management shall establish, implement and maintain a food safety and quality culture objective(s) as part of the management system. The following elements shall be addressed as a minimum:
• Communication,
• Training,
• Employee feedback and engagement, and
• Performance measurement of defined activities covering all sections of the organization impacting on food safety and quality.
b) The objective(s) shall be supported by a documented food safety and quality culture plan, with targets and timelines and included in the management review and continuous improvement processes of the management system
Some fundamental food safety processes are interlinked with food safety culture and improvements can assist in assessing the effectiveness of the culture development plan, including:
Level of compliance with food safety, hygiene and food fraud policies
Level of compliance with objectives, review and setting new objectives
Monitoring of safety, authenticity, legality and quality KPI trends such as Non-conforming products/complaints/rejections
Review of effectiveness of corrective and preventive actions – are they being eliminated or repeated year-on-year
Review of Internal audits and Inspections – Audit scoring can show trends/improvements
Review of effectiveness of training
Kind regards,
Tony
