Since the two standards were amended in light of the new high-level design (Annex SL), it has become more straightforward to figure out the similarities and differences between the standards. The two guidelines have 10 clauses with similar fundamental titles. In this way, assuming that we see the clauses exhibiting the necessities of the context of the organization, planning, leadership, support, performance evaluation, and improvements are no different either way.

The significant difference between the guidelines is in clause 8. Going through the technical necessities of clause 8, we see that in ISO 22000, clause 8 gives a fundamental system to guarantee sanitation in the whole food chain activities, while in ISO 9001, clause 8 gives a nonexclusive structure to guarantee the nature of cycles (and those are general and can be applied to any organization of any extension).

A glance at similar necessities if you will execute the two standards:

1. Context of the organization (inside and outer issues, closely involved individuals, scope)

2. Control of reported data (archives and records control)

3. Addressing risks and opportunities, planning goals

4. Improvement, remedial activities

5. Management survey and internal reviews

6. Competence, correspondence, training, and awareness

All clauses are other than clause 8 areas for quality and Food Safety mentalities. Also, taking a look at the differences – these are technical necessities in clause 8 to guarantee sanitation in food chain processes.

How could ISO 9001:2015 quick-track your ISO 22000:2018 execution?

There are a lot of reasons that can be expressed for how ISO 9001 Certification can help you out in your ISO 22000:2018 execution. In any case, I might want to wind up with the one to focus on, which is that food safety similarly relies on the nature of the cycles, as well. In this way, if you have a decent Quality Management System set up, it’s naturally adding esteem. You simply have to deal with the food safety prerequisites (clause 8) in ISO 22000 Certification; the rest is dealt with by ISO 9001.

Huge difference in ISO 22000:2018

While it contains similar necessities for Quality Management Systems as the other amended principles, there are a few explicit technical prerequisites that make this standard specific for the organization in the food business. Clause 8 of the standard indicates those necessities, which essentially guarantee sanitation on a specialized level. These prerequisites are:

• Functional preparation and control – how the organization designs its tasks (handling) and all the while controls for sanitation

• Prerequisites programs (PRPs) – Identification of essential circumstances and exercises that are important to keep a clean climate all through the established food chain

• Traceability framework – a framework to exceptionally follow the food items

• Crisis readiness and control – distinguishing proof of all the conceivable crisis circumstances and plans to manage them

• Risk control – this incorporates execution of danger investigation, definition and approval of control measures, and readiness of HACCP or potentially OPRP (operation prerequisite requirements programs) plans.

• Updating data – to refresh the data concerning PRPs and to keep the hazard control plans refreshed

• Control of monitoring and estimating – how the organization is controlling its checking and estimating frameworks

• Check connected with PRPs and hazard control plans – how the PRPs and risk control plans are confirmed and analyzed.

• Control of nonconforming items and cycles – how the organization controls its nonconforming items and cycles, including the rules for review or withdrawal These necessities are obvious and give extremely exhaustive insights into how you want to oversee and guarantee your food safety.