ISO 22000 LI study materials
ISO 22000 LI study resources

ISO 22000 LI: Fundamental Principles and Concepts of a Food Safety Management System

ISO 22000 LI · Work through your exam, one topic at a time.

All guide sections

Fundamental Principles and Concepts of a Food Safety Management System

This domain tests whether you can explain what a food safety management system (FSMS) is, how ISO 22000:2018 structures one, and whether you use its vocabulary precisely - which is where most marks are won or lost.

The system model

ISO 22000:2018 uses the High Level Structure shared with ISO 9001 and applies PDCA twice: a system cycle (clauses 4–7, 9–10) and an operational cycle inside clause 8 (plan the hazard control plan, implement it, monitor, verify, update). Risk is likewise handled at two levels: organisational risk in clause 6, and hazard risk through hazard analysis in 8.5. The standard sits on four pillars: interactive communication, system management, prerequisite programmes, and HACCP principles.

Vocabulary that earns marks

  • Food safety hazard: biological, chemical or physical agent with the potential to cause an adverse health effect. Allergens are managed as chemical hazards.
  • Acceptable level: the level of a hazard that must not be exceeded in the end product.
  • Critical limit: a measurable value separating acceptable from unacceptable at a CCP.
  • Action criterion: the equivalent measurable criterion for an OPRP - never called a critical limit.
  • PRP: basic hygiene and environmental control. OPRP: a control measure applied at a step because a PRP alone cannot manage a significant hazard.

Worked example

A chilled ready-meal line chlorinates wash water at 50–100 ppm and X-rays every pack against 1.5 mm stainless steel. The X-ray step controls a significant physical hazard and a measurable limit separates safe from unsafe packs - it is a CCP with a critical limit. Chlorine reduces pathogen load but is not the sole control, so it is an OPRP with action criteria, monitored and corrected on deviation.

Traps

Treating certification as proof the product is safe; labelling every control measure a CCP; swapping validation (evidence a control can work) with verification (evidence it did work); describing PRPs as optional good practice rather than required controls.