The transition of the food safety management system to the requirements of the new 2019 edition of the EN ISO 22000 standard

The paper presents the activities and results obtained to make the transition of the food safety management
system to the requirements of EN ISO 22000 revised in 2019. It presents the importance of food safety for
human health and HACCP principles and methods of food safety. The novelties brought by the revision of
the reference standard are shown and the activities necessary for their inclusion in the food safety
management system are made explicit. The obtained results consist in ensuring the management of risks and
opportunities associated with the context and objectives of the organization, establishing prerequisite
programs to ensure the conditions and activities for maintaining food safety, establishing the hazard control
plan that includes the necessary control measures, procedures for monitoring the limits imposed on
technological parameters and the persons responsible for eliminating or reducing to an acceptable level the
significant hazards for food safety as well as in reviewing the documentation of the management system.