ISO 22004-2014 PDF

Full title and description

ISO 22004:2014 — Food safety management systems — Guidance on the application of ISO 22000. This guidance document provides generic, practical advice to organizations on applying the requirements of ISO 22000; it is informational only and does not introduce new requirements beyond ISO 22000.

Abstract

ISO 22004:2014 offers guidance to help organisations implement and operate a food safety management system (FSMS) in accordance with ISO 22000. It explains concepts, clarifies the differences between prerequisite programmes (PRPs), operational prerequisite programmes (OPRPs) and critical control points (CCPs), and provides recommendations on planning, implementation, verification, validation and continual improvement — while stressing that the guidance is not a set of mandatory requirements.

General information

• Status: Withdrawn (withdrawal approved April 12, 2019).
• Publication date: 2014-09 (Edition 1, published September 2014; corrected French text October 2014).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.020 (Processes in the food industry); 03.100.70 (Management systems).
• Edition / version: Edition 1 — ISO 22004:2014.
• Number of pages: 33 (ISO publication).

Scope

ISO 22004:2014 provides generic, informative guidance on how to apply ISO 22000. It is intended to assist organisations across the food chain (from primary production to retail and catering, and related suppliers) in understanding and implementing the ISO 22000 requirements, including differentiation and application of PRPs, OPRPs and CCPs, and approaches to monitoring, verification and validation. The document is guidance only and does not change or add requirements to ISO 22000.

Key topics and requirements

• Explanation of the role and relationship of PRPs, OPRPs and CCPs in a hazard control strategy.
• Guidance on planning and implementing an FSMS consistent with ISO 22000 (including system management elements such as communication, documentation and responsibility).
• Advice on verification, validation and monitoring activities to ensure control measures are effective.
• Recommendations for continual improvement, learning and management review in the context of food safety.
• Clarifications of terms and practical examples to help users interpret ISO 22000 requirements.

These topics are guidance-oriented (informative) — ISO 22004:2014 does not impose additional requirements beyond ISO 22000.

Typical use and users

Intended users include food industry organisations of all sizes and types (primary producers, manufacturers, transport and storage operators, caterers, retailers), suppliers of food-contact materials and services, regulators and consultants. It is used as a companion reference to help implement and interpret ISO 22000 requirements and to design hazard control programmes and associated verification activities.

Related standards

ISO 22004 is part of the ISO 22000 family. Closely related documents include ISO 22000 (requirements for a food safety management system — current major edition ISO 22000:2018) and the ISO/TS 22002 series (prerequisite programmes). ISO/TS 22004:2005 was the earlier technical specification superseded by ISO 22004:2014. Users implementing modern FSMS practice should consult the current ISO 22000 edition alongside relevant technical specifications and sector-specific guidance.

Keywords

food safety, FSMS, ISO 22000, guidance, PRP, OPRP, CCP, hazard control, verification, validation, continual improvement.

FAQ

Q: What is this standard?

A: ISO 22004:2014 is an informational guidance document titled "Food safety management systems — Guidance on the application of ISO 22000" intended to help organisations apply ISO 22000.

Q: What does it cover?

A: It covers practical advice and explanations for implementing ISO 22000 requirements, including differentiating PRPs, OPRPs and CCPs, and guidance on planning, monitoring, verification, validation and improvement of a food safety management system. It does not add new mandatory requirements.

Q: Who typically uses it?

A: Organisations across the food chain (producers, processors, transporters, retailers, caterers), regulators, auditors, consultants and other stakeholders seeking practical help to apply ISO 22000.

Q: Is it current or superseded?

A: ISO 22004:2014 has been withdrawn (withdrawal confirmed 12 April 2019). The 2014 edition superseded the earlier ISO/TS 22004:2005; however, the 2014 guidance itself is no longer an active ISO publication. For current FSMS requirements, consult the latest ISO 22000 edition (for example ISO 22000:2018 and any subsequent revisions).

Q: Is it part of a series?

A: Yes — it belongs to the ISO 22000 family of standards (management-system requirements, related technical specifications and guidance documents such as ISO/TS 22002 series and ISO 22003). The guidance document complements the ISO 22000 requirements.

Q: What are the key keywords?

A: Food safety, FSMS, ISO 22000, PRP, OPRP, CCP, hazard control, verification, validation, continual improvement.