As I have just gained a job with a new organization this might be my final ISO 22000 update - and could even be my last posting on the Saferpack forum (...don't despair I still have 1 months notice to work out..)
Anyhow the latest draft of ISO 22000 has been issued to WG 8. This is numbered N112 and it incorporates all the changes and corrections agreed following the last 2 WG meetings (Dec and Jan) and the resolved DIS comments. The National Standards bodies have been asked to respond by the 18th Feb 2005 to agree that all the comments have been resolved or at least reviewed.
After that the document will be issued for formal voting as an FDIS (Final Draft International Standard). This is a 2 month voting period where countries can submit either a Yes vote (with or without editorial comments) or No vote (based upon technical comments and/or extensive editorial comments).
Because at this stage in its development the document is so close to the final product (and it is typically editorial comments only at this stage) the Standards bodies rarely make it available to the general public for consultation. Instead it goes to national mirror committees and may be available through your trade bodies who sit on those committees - in the UK that includes BRC and FDF as well as Gov. depts. such as FSA and DEFRA - so you should be able to get a copy from them. If you are a member of a UK food trade body/association that is not currently represented on the national committee you can get the body to formally nominate you - UK mirror committee is AW/90 and is managed by BSI. Means that you will get all the paperwork, the right to vote on documents as a committee member and to participate in the WG 8 meetings….
Other countries have different set ups - for example I think DIN have a 'pay to play' set up. speak with your local SB to confirm.
Anyhow the WG has also received some papers on a draft ISO guide for SMEs and further papers on ISO 22011.
Agreed comments on ISO/DIS 22000 are listed below.
Edited by Lion Maru, 26 January 2005 - 11:14 AM.