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Module 3 of 8 · ISO 22000 · Clause 6

Planning

ISO 22000 separates the organisation's risks, dealt with here, from food hazards, analysed in clause 8: mixing them up is a mistake.

Content reviewed on

Risks and opportunities (6.1)

This is about what could stop the system working: losing a sole supplier of a critical raw material, depending on a single person for batch release, a customer audit with new requirements. Actions must be proportionate to their effect on food safety.

The standard does not require a particular method or a matrix, but it does require the actions to be planned, integrated into the system and evaluated for effectiveness.

Objectives of the system (6.2)

Consistent with the policy, measurable where possible, aligned with legal and customer requirements, monitored and communicated. They are maintained as documented information, setting out what will be done, by whom, with what resources, by when and how it will be evaluated.

Planning of changes (6.3)

A new product, a recipe change, a new line or a change of supplier for an ingredient containing allergens is planned before it is made, taking into account its purpose, its consequences, the availability of resources and the reallocation of responsibilities. Many changes end up requiring the hazard analysis to be updated (8.6).

What an auditor usually asks for

  • System risks and opportunities, separate from the hazard analysis
  • Food safety objectives with an indicator, an owner and a deadline
  • Change log with prior evaluation of each change
  • Evidence that significant changes updated the control plan

How to cover planning in Kimobox

  1. 1Record the system's risks and opportunities with their actions and verification of effectiveness.
  2. 2Define food safety objectives with indicators calculated from the records.
  3. 3Run each significant change as a workflow with approval and a review of the hazard analysis.

A change of supplier for an ingredient is the door through which an undeclared allergen most often walks in.

See objectives and indicators in the quality portal

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

  1. ISO 22000:2018 — Food safety management systems. Requirements for any organization in the food chain ISO · 2018 ed. (2nd edition), published June 2018
  2. ISO 22000:2018/Amd 1:2024 — Climate action changes ISO · February 2024
  3. ISO/DIS 22000 — Draft revision of the standard (3rd edition) ISO · Under development
  4. ISO 22002-100:2025 — Prerequisite programmes on food safety. Part 100: requirements for the food, feed and packaging chain ISO · 29 July 2025
  5. ISO 22002-1:2025 — Prerequisite programmes on food safety. Part 1: food manufacturing ISO · 29 July 2025; replaces ISO/TS 22002-1:2009
  6. General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision
  7. Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
  8. Regulation (EC) No 178/2002, Articles 18 and 19 (traceability and withdrawal) EUR-Lex · 28 January 2002
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