ISO 14001:2015 Lead Auditor Training | Cambodia

ISO 14001 Lead Auditor

ISO 14001 Lead Auditor training enables you to develop the necessary expertise to perform an Environmental Management System (EMS) audit by applying widely recognized audit principles, procedures and techniques.

Why should you attend?

During this training course, you will acquire the knowledge and skills to plan and carry out internal and external audits in compliance with ISO 19011 and ISO/IEC 17021-1 certification process.

Based on practical exercises, you will be able to master audit techniques and become competent to manage an audit program, audit team, communication with customers, and conflict resolution.

After acquiring the necessary expertise to perform this audit, you can sit for the exam and apply for a “Certified ISO 14001 Lead Auditor” credential. By holding a Lead Auditor Certificate, you will demonstrate that you have the capabilities and competencies to audit organizations based on best practices. 

Who should attend?

  • Auditors seeking to perform and lead Environmental Management System (EMS) certification audits
  • Managers or consultants seeking to master an Environmental Management System audit process
  • Individuals responsible for maintaining conformance with EMS requirements
  • Technical experts seeking to prepare for an Environmental Management System audit
  • Expert advisors in Environmental Management 

Learning objectives

  • Understand the operations of an Environmental Management System (EMS) based on ISO 14001
  • Acknowledge the correlation between ISO 14001, ISO 14040 and other standards and regulatory frameworks
  • Understand an auditor’s role to: plan, lead and follow-up on a management system audit in accordance with ISO 19011
  • Learn how to lead an audit and audit team
  • Learn how to interpret the requirements of ISO 14001 in the context of an EMS audit
  • Acquire the competencies of an auditor to: plan an audit, lead an audit, draft reports, and follow-up on an audit in compliance with ISO 19011

Educational approach

  • This training is based on both theory and best practices used in EMS audits
  • Lecture sessions are illustrated with examples based on case studies
  • Practical exercises are based on a case study which includes role playing and discussions
  • Practice tests are similar to the Certification Exam

Prerequisites

A fundamental understanding of ISO 14001 and comprehensive knowledge of audit principles. 

Contact us at : trainings@k2amanagement.com

K2A Training Academy Cambodia is Professional Training provider based in Phnom Penh, Cambodia provides certified ISO Lead auditor Training Courses and Certification for Various Standards ISO 9001, ISO 14001, ISO 22000, ISO 45001 and Many more.

To know about our courses, please visit us:

www.iso-certifications.com | www.k2amanagement.com

HACCP CERTIFICATION Cambodia

HACCP Certification

WHAT IS HACCP ?

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes.
A food safety program, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through development of ingredient specifications and a vendor assurance system.

HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.

Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

To Get Certified Send us Your Request through Visiting our website:

https://k2amanagement.com/haccp-certification.html

Importance of Food Safety

Title:  Importance of Food Safety

“Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards”

The great majority of people will experience a foodborne disease at some point in their lives. This highlights the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals.

Food can become contaminated at any point during production, distribution and preparation. Everyone along the production chain, from producer to consumer, has a role to play to ensure the food we eat does not cause diseases.

In recent years, large multi-state or nationwide foodborne outbreaks have become more commonly recognized. Improved surveillance systems in the United States are better at identifying outbreaks that would previously have been missed. Changing patterns in global food production have resulted in food being distributed over large distances. This combined with increasing integration and consolidation of agriculture and food production can result in a contaminated food rapidly causing a geographically widespread outbreak.

Public health officials investigate outbreaks to control them, to prevent additional illnesses, and to learn how to prevent similar outbreaks from happening in the future. Here we explain how the public health community detects, investigates, and controls foodborne disease outbreaks.

Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. Each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in the United States) and lead to 128,000 hospitalizations and 3,000 deaths. A small percentage of these illnesses are the result of identified foodborne outbreaks, which happen when two or more cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks, along with analyses of data on the germs that make us sick and behaviors that contribute to food contamination, help us identify where we can make improvements in the country’s food safety system.3 This system spans from growing the food on the farm through processing, packing, distribution, transportation, and storage, to preparing it to be eaten.

Why Is Food Safety Important?

Foodborne illnesses are a preventable and underreported public health problem. These illnesses are a burden on public health and contribute significantly to the cost of health care. They also present a major challenge to certain groups of people. Although anyone can get a foodborne illness, some people are at greater risk. For example:

Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens, including Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli O157, Shigella, and Yersinia.

People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens commonly transmitted through foods.

Safer food promises healthier and longer lives and less costly health care, as well as a more resilient food industry.

Estimates of foodborne illness can be used to direct food safety policy and interventions. We used data from active and passive surveillance and other sources to estimate that each year 31 major pathogens acquired in the United States caused 9.4 million episodes of foodborne illness (90% credible interval [CrI] 6.6–12.7 million), 55,961 hospitalizations (90% CrI 39,534–75,741), and 1,351 deaths (90% CrI 712–2,268). Most (58%) illnesses were caused by norovirus, followed by nontyphoidal Salmonella spp. (11%), Clostridium perfringens (10%), and Campylobacter spp. (9%). Leading causes of hospitalization were nontyphoidal Salmonella spp. (35%), norovirus (26%), Campylobacter spp. (15%), and Toxoplasma gondii (8%). Leading causes of death were nontyphoidal Salmonella spp. (28%), T. gondii (24%), Listeria monocytogenes (19%), and norovirus (11%). These estimates cannot be compared with prior (1999) estimates to assess trends because different methods were used. Additional data and more refined methods can improve future estimates.

It takes several steps to get food from the farm or fishery to the dining table. We call these steps the food production chain (see graphic). Contamination can occur at any point along the chain—during production, processing, distribution, or preparation.

Production

Production means growing the plants we harvest or raising the animals we use for food. Most food comes from domesticated animals and plants, and their production occurs on farms or ranches. Some foods are caught or harvested from the wild, such as some fish, mushrooms, and game.

Examples of Contamination in Production

If a hen’s reproductive organs are infected, the yolk of an egg can be contaminated in the hen before it is even laid.

If the fields are sprayed with contaminated water for irrigation, fruits and vegetables can be contaminated before harvest.

Fish in some tropical reefs may acquire a toxin from the smaller sea creatures they eat.

Processing

Processing means changing plants or animals into what we recognize and buy as food. Processing involves different steps for different kinds of foods. For produce, processing can be as simple as cleaning and sorting, or it can involve trimming, slicing, or shredding and bagging. Milk is usually processed by pasteurizing it; sometimes it is made into cheese. Nuts may be roasted, chopped, or ground (such as with peanut butter). For animals, the first step of processing is slaughter. Meat and poultry may then be cut into pieces or ground. They may also be smoked, cooked, or frozen and may be combined with other ingredients to make a sausage or entrée, such as a potpie.

Examples of Contamination in Processing

If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items.

Peanut butter can become contaminated if roasted peanuts are stored in unclean conditions or come into contact with contaminated raw peanuts.

During the slaughter process, pathogens on an animal’s hide that came from the intestines can get into the final meat product.

Distribution

Distribution means getting food from the farm or processing plant to the consumer or a food service facility like a restaurant, cafeteria, or hospital kitchen. This step might involve transporting foods just once, such as trucking produce from a farm to the local farmers’ market. Or it might involve many stages. For instance, frozen hamburger patties might be trucked from a meat processing plant to a large supplier, stored for a few days in the supplier’s warehouse, trucked again to a local distribution facility for a restaurant chain, and finally delivered to an individual restaurant.

Examples of Contamination in Distribution

If refrigerated food is left on a loading dock for long time in warm weather, it could reach temperatures that allow bacteria to grow.

Fresh produce can be contaminated if it is loaded into a truck that was not cleaned after transporting animals or animal products.

The contents of a glass jar that breaks in transport can contaminate nearby foods.

Preparation

Preparation means getting the food ready to eat. This step may occur in the kitchen of a restaurant, home, or institution. It may involve following a complex recipe with many ingredients, simply heating and serving a food on a plate, or just opening a package and eating the food.

Examples of Contamination in Preparation

If a food worker stays on the job while he or she is sick and does not wash his or her hands carefully after using the toilet, he or she can spread pathogens by touching food.

If a cook uses a cutting board or knife to cut raw chicken and then uses the same knife or cutting board without washing it to slice tomatoes for a salad, the tomatoes can be contaminated by pathogens from the chicken.

Contamination can occur in a refrigerator if meat juices get on other items that will be eaten raw.

Mishandling at Multiple Points

Sometimes, by the time a food causes illness, it has been mishandled in several ways along the food production chain. Once contamination occurs, further mishandling of food, such as undercooking the food or leaving it out on the counter at unsafe temperatures, can make an outbreak more likely. Many pathogens grow quickly in food held at room temperature; a tiny number can grow to a large number in just a few hours. Reheating or boiling food after it has been left at room temperature for a long time does not always make it safe because some pathogens produce toxins that are not destroyed by heating.

Conclusion:

To control the food borne illness and diseases the first step towards its control is to follow the principals of HACCP and ISO 22000. It is recommended that the food producers and manufactures should implement the ISO 22000 Food Management system to strengthen their ability to control the food contamination and food bore illness at the first point.

It’s the moral responsibility of any person who is engaged with food production or supply chain to make sure that the food or finished food product should be safe for human consumption.

The ISO 22000 family of International Standards addresses food safety management.

The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.

ISO 22000:2005 sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

Dr. Madhu Aman Sharma

Certified ISO 22000 Lead Auditor

https://www.k2amanagement.com   https://www.iso-cetifications.com

References:

https://www.foodsafety.gov/

http://www.who.int/foodsafety/en/

http://www.who.int/features/factfiles/food_safety/en/

https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/investigations/index.html

https://www.healthypeople.gov/2020/topics-objectives/topic/food-safety

ISO 22000:2018 Food Safety Management System Published

ISO 22000:2018 Food Safety Management system 

ISO 22000:2018 has been published

The International Organization for Standardization (ISO) has released the final version of the ISO 22000:2018 food safety management system standard on 19th June 2018. This marks the start of the 3-year transition period for certified companies.

The revised standard aims to fit the entire food chain from production to consumer.

ISO 22000:2018, Food safety management systems – Requirements
for any organization in the food chain, sets out the requirements for
a food safety management system. It defines what an organization
must do to demonstrate its ability to control food safety hazards
and ensure that food is safe for consumption.

The birth of ISO 22000 ‘Food safety management’ in 2005 gave the global food industry a way to safeguard the supply chain from production to the consumer. Its first major revision, ISO 22000:2018, is published on 19th June 2018. The evolution of the standard reflects a global response to new and emerging industry challenges.

“The revised standard underlines this point by requiring a much wider, risk-based approach to food safety by organisations, their management, suppliers and other interested parties. Effective implementation of ISO 22000:2018 should leave no room for causing any harm to consumers.”

The key changes to the standard include the adoption of the High-Level Structure used by other ISO management system standards; a new approach to understanding risk; clarification of the Plan-Do-Check-Act (PDCA) cycle; and clear descriptions of key terms within the operation process (such as Critical Control Points, Operational Prerequisite Programmes and Prerequisite Programmes).

How does it relate to Codex Alimentarius ?

Codex Alimentarius, also known as the “Food Code”, is an internationally recognized series of standards and guidelines referenced in many national laws, providing the foundation for most government authorities to ensure
safe food for consumers. It is developed by the
Codex Alimentarius Commission (CAC), a joint venture between the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).
ISO 22000 is based on the Codex principles for food hygiene and this enables authorities to refer to ISO 22000 in national requirements and government inspections to ensure that all the criteria for food safety are met.

What are the benefits to your business?

ISO 22000 enables organizations to put in place a food safety management system that helps them improve their overall performance when it comes
to food safety.
Key potential benefits of using the standard include:
• The ability to consistently provide food-related products and services that are safe and meet regulatory requirements
• Improved management of risks in food safety processes
• Demonstrating strong links to the United Nations’ Codex Alimentarius, which develops food safety guidelines for governments

For more information about ISO 22000:2018, key changes and the transition packages,  contact us.

How to achieve ISO 9001:2015 QMS Certification?

ISO 9001 Certification Process

The 9001 Simplified System gives you all the tools to set up an efficient ISO 9001 quality management system that fits the individual circumstances of your organization. To ensure that you’ll succeed, we include here the import, and valuable information about the documents your organisation needs before you are fully ready to be Certified.

Step 1: Preparation

The first step addresses how to properly prepare the implementation of ISO 9001:2015 at your small or midsize company. It’s not a difficult step but it’s important and should not be missed.

Get an Understanding of ISO 9001:2015

The ISO 9001 quality management system focuses on a large variety of business activities – not merely on quality control. Implementing ISO 9001 will, in some way, affect virtually all of your business processes.

Before setting target dates and diving into the actual ISO 9001 implementation, it is important to understand the ISO 9001:2015 requirements and the implementation steps.

ISO 9001:2015 Training

The new ISO 9001:2015 places emphasis on training and awareness programs. Besides being necessary in order to meet ISO 9001 requirements, proper training will any task easier, faster and smoother. The most obvious candidate for ISO 9001 training is your team who at this point may still be wondering how to proceed in order to get ISO 9001 certification.  You can ask Us to provide the introduction training free of Charges.

Develop your Documented management System

To achieve your ISO 9001:2015 QMS Certification your next step is to prepare the necessary documents which is mentioned in ISO 9001:2015 as Documented information system.

Here are the documents you need to produce if you want to be compliant with ISO 9001:2015. (Please note that some of the documents will not be mandatory if the company does not perform relevant processes.):

  1. Mandatory Documents
S.NO  Document Name  QMS Standard Clause
1. Scope of QMS Clause 4.3
2. Quality Policy Clause 5.2
3. Quality Objectives Clause 6.2
4. Criteria for Evaluation and Selection of Suppliers Clause no 8.4.1
  1. Mandatory Records

And, here are the mandatory records (note that records marked with * are only mandatory in cases when the relevant clause is not excluded):

5 Monitoring and measuring equipment calibration records* clause 7.1.5.1
6 Records of training, skills, experience and qualifications Clause 7.2
7 Product/service requirements review records Clause 8.2.3.2
8 Record about design and development outputs review* Clause 8.3.2
9 Records about design and development inputs* Clause 8.3.3
10 Records of design and development controls* Clause 8.3.4
11 Records of design and development outputs * Clause 8.3.5
12 Design and development changes records* Clause 8.3.6
13 Characteristics of product to be produced and service to be provided Clause 8.5.1
14 Records about customer property Clause 8.5.3
15 Production/service provision change control records Clause 8.5.6
16 Record of conformity of product/service with acceptance criteria Clause 8.6
17 Record of nonconforming outputs Clause 8.7.2
18 Monitoring and measurement results Clause 9.1.1
19 Internal audit program Clause 9.2
20 Results of internal audits Clause 9.2
21 Results of the management review Clause 9.3
23 Results of corrective actions Clause 10.1

There are numerous non-mandatory documents that can be used for ISO 9001 implementation.

Procedure for determining context of the organization and interested parties (clauses 4.1 and 4.2)
•    Procedure for addressing risks and opportunities (clause 6.1)
•    Procedure for competence, training and awareness (clauses 7.1.2, 7.2 and 7.3)
•    Procedure for equipment maintenance and measuring equipment (clause 7.1.5)
•    Procedure for document and record control (clause 7.5)
•    Sales procedure (clause 8.2)
•    Procedure for design and development (clause 8.3)
•    Procedure for production and service provision (clause 8.5)
•    Warehousing procedure (clause 8.5.4)
•    Procedure for management of non conformities and corrective actions (clauses 8.7 and 10.2)
•    Procedure for monitoring customer satisfaction (clause 9.1.2)
•    Procedure for internal audit (clause 9.2)
Procedure for management review (clause 9.3)

Your organisation should have a clear idea of your objectives and what benefits it will gain by achieving ISO 9001:2015 Certification. You have to be prepared to incorporate the Quality Management Systems into every area of the business.

All staff must be aware of what is expected of them and where their areas of responsibility lie, in order to achieve ISO 9001 Certification.

Documented Information does not equal “piles of papers” and stack of shelf’s full of files. The standard allows documents to be in any form or type of medium, including, but not limited to paper, magnetic, electronic or optical computer disc, photograph, and master samples. Your team can determine what is appropriate for your organization to demonstrate compliance to the standard and your own processes.

Lastly, the days are gone  when the ISO Auditor and Management Representative sit with auditor in a conference room for several days and come out with an ISO certificate. Today’s ISO auditor is going to talk with the top executive first and work through the entire organization to get proof that the ISO 9001:2015 QMS is a way of life and not just a row of neat binders on a shelf.

ISO Certification Body-  k2A Management is here to help you understand  through the standards and make your journey to certification surprisingly simple.

Visit us: https://www.iso-certifications.com | https://www.k2amanagement.com

Why Occupational Health & Safety Important ?

Why Health & Safety Important : ISO Certification Body Cambodia

Over 6300 people die each day from work-related accidents or diseases – that’s nearly 2.3million every year.

Over two million suffer illnesses caused by, or made worse by, their work. But did you know that forestry is one of the most dangerous industries, and

workers are 6 times more likely to be killed at work than a construction worker? That is not good odds. So, preventing accidents and ill health caused by work should be a key priority for everyone at work. As the owner or manager of a forestry contracting business you know that competent employees are valuable. Your business probably depends on them.

Most of the small business owners are very far from the realistic approach to their business regards to their worker health & safety. Doing Business for them is more important than to consider the equally important matter of occupational health and safety aspect as they feel it’s an additional burden and financial obligation to them.

While talking to small business owner and start-ups the very simple answer they have “My business is small and we cannot think to take this financial burden at this stage. Once we grow we surely look into this”

I must say here if safety is costly try to do an accident. The importance only be released when something happens serious, that moment we usually realise the value and important and regret that why we did not take measure at first place.

A serious workplace injury or death changes lives forever – for families, friends, communities, and coworkers too. Human loss and suffering is immeasurable.  Occupational injuries and illnesses can provoke major crises for the families in which they occur. In addition to major financial burdens, they can impose substantial time demands on uninjured family members.

Every person who leaves for work in the morning should expect to return home at night in good health. Can you imagine the situation on the door bell to tell you your loved one will never be returning home? Or the phone call to say he’s in the hospital and may never walk again? These are the serious questions and situation no wants to face.

How a business owner one can make sure that his employees and workers does not face any such situation?

I am advocating strongly here the need of implementing Occupational health and safety standard in your company either small or big to provide a safe and healthy work place environment to your employees and workers which not only will contribute to save the life but at the same time save a cost of your business.

What is Workplace Health and why is it important?

Workplace health is a comprehensive and integrated approach to health which focuses on the general population at a workplace and the organization as a whole. It addresses a broad range of health issues including physical and psychosocial, environment, health practices, personal resources, etc. through programs, policies and practices.

Here are advantages of having an occupational health & safety System:

  1. Save cost by reducing Injuries: – If a worker is injured on the job, it costs the company in lost work hours, increased insurance rates, workers’ compensation premiums and possible litigation. Productivity is lost when other workers have to stop work to deal with the injury. Even after the injured employee has been sent home or taken to the hospital, other employees may be distracted or need to take time off from work in the aftermath of the incident. Even a single injury can have far-reaching and debilitating effects on your business.

  2. Win loyalty of workers/ Employee: – Any business knows that employee attrition and absenteeism can be major obstacles. When you create a healthy and safe workplace, you reduce those issues in several ways. By budgeting for safety improvements and making safety part of your operational plan, you engender trust. By involving employees in safety decisions—through reporting, committees, walk-throughs and meetings—you show that their opinion matters to you. By following through on their input and improving safety, you prove quite tangibly that you care about their well-being. Workers typically respond by working harder, showing more pride in their jobs and remaining loyal.

  3. Safety Improves Quality: Time and again, companies that put safety first turn out higher quality products. In some cases, that’s because a safe workplace tends to be a more efficient one, free of debris and tangles of cords. In other cases, it’s a matter of focus. By working in a clean, efficient environment, workers are able to reduce distractions and truly focus on the quality of what they do. The results? Better products that create customer loyalty, bigger margins and increased sales.

In these ways and others workplace safety is about much more than legislation. It’s about creating the kind of productive, efficient, happy and inspiring workplace we all want to be part of. It’s about creating a highly profitable company. And that’s why it’s important.

As employers, you play a key role to play in creating a healthy workplace for you and your employees. This includes:

  • Providing a safe and healthy physical work environment to prevent occupational diseases, accidents and injuries;

  • Embracing work organization principles that prevent ill-health and stress and provides a balance between job demands and control over the work;

  • Supporting healthy lifestyles and encouraging personal development;

  • Promoting active participation by all to help improve health and well-being at work.

Healthy Employees + Healthy Organization = Healthy Workplaces

Organizations worldwide recognize the need to control and improve health and safety performance and do so with occupational health and safety management systems (OHSMS). However before 1999 there was an increase of national standards and proprietary certification schemes to choose from. This caused confusion and fragmentation in the market and undermined the credibility of individual schemes.

Its supporters claim that an occupational health and safety management system (OHSMS) promotes a safe and healthy working environment by providing a framework that helps organizations to:

Identify and control health and safety risks

Reduce the potential for accidents

Aid legal compliance

Improve overall performance

The OHSAS 18000 standards provide organizations with the elements of an effective safety management system which can be integrated with other management systems and help organizations achieve better occupational health and safety performance and economic objectives.

BS OHSAS 18001 specifies requirements for an OH&S management system to help an organization develop and implement a policy and objectives, which take into account legal requirements and information about OH&S risks. It applies to all types and sizes of organizations and accommodates diverse geographical, cultural and social conditions.

BS OHSAS 18002 provides guidance for establishing, implementing or improving a management system which is based on OHSAS 18001 and demonstrating successful implementation of OHSAS 18001.

OHSAS 18001 can be aligned with existing ISO 9001 and ISO 14001 management systems. Historically many organizations start with the quality management system ISO 9001, then add the environment management requirements from ISO 14001. Many organizations now look at implementing all three standards at once which can minimize costs and disruption.

OHSAS 18001 after 16 years of implementation is now undergoing a change to a full ISO standard. This new Standard is a known as ISO 45001

The burden of occupational injuries and diseases is significant, both for employers and the wider economy, resulting in losses from early retirements, staff absence and rising insurance premiums.

To combat the problem, ISO is developing a new standard, ISO 45001 Occupational health and safety management systems – Requirements, that will help organizations reduce this burden by providing a framework to improve employee safety, reduce workplace risks and create better, safer working conditions, all over the world.

The standard is currently being developed by a committee of occupational health and safety experts, and will follow other generic management system approaches such as ISO 14001 and ISO 9001. It will take into account other International Standards in this area such as OHSAS 18001, the International Labour Organization’s ILO-OSH Guidelines, various national standards and the ILO’s international labour standards and conventions.

Who is it for?

ISO 45001 is intended for use by any organization, regardless of its size or the nature of its work, and can be integrated into other health and safety programmes such as worker wellness and wellbeing. It also addresses many, if not all, legal requirements in this area

Image Courtesy: ISO International Organisation for Standardisation

Conclusion:

Most of research and available data shows a dire need to adopt a safe and healthy environment for any business small or big. It is the first priority of all business owners and entrepreneurs to forecast the need of safe work environment to build a successful business at first place.

By adopting the change in approach while thinking of establishing new business will help them to gain more confidence of their new staff and worker to build a successful business. This will not only help them to build a successful business but at same time they will gain a recognition by helping the society and environment and fulfil their social responsibility.

Reference:

  1. Importance of Safety -http://www.worksafemt.com/safety/safety-important/the-importance-of-safety

  2. CCOHS – http://www.ccohs.ca/healthyworkplaces/employers/why.html

  3. HSE. Health & Safety executives – http://www.hse.gov.uk/treework/training-is-important.htm

  4. Wikipedia: – https://en.wikipedia.org/wiki/OHSAS_18001

  5. ISO Org:- http://www.iso.org/iso/iso45001

ISO 45001:2018 Occupational Health & Safety

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The world’s much anticipated International Standard for occupational health and safety (OH&S) has just been published, and is set to transform workplace practices globally….. ISO.org

According to 2017 calculations by the International Labour Organization (ILO), 2.78 million fatal accidents occur at work yearly. This means that, every day, almost 7 700 persons die of work-related diseases or injuries. Additionally, there are some 374 million non-fatal work-related injuries and illnesses each year, many of these resulting in extended absences from work. This paints a sober picture of the modern workplace – one where workers can suffer serious consequences as a result of simply “doing their job”.,….ISO.org

 ISO 45001 replaceed OHSAS 18001, the world’s former reference for workplace health and safety. Organizations already certified to OHSAS 18001 will have three years to comply with the new ISO 45001 standard, although certification of conformity to ISO 45001 is not a requirement of the standard.

ISO 45001:2018 is the replacement to OHSAS 18001 and is the international ISO standard for Occupational Health and Safety Management Systems (OHSMS).

Not only has the standard supersede OHSAS 18001, it makes integration with other management systems simpler than ever before; because it shares the new common structure defined by Annex SL, it is directly aligned with the 2015 versions of ISO 9001 and ISO 14001.

ISO 45001:2018 is applicable to any organization that wishes to establish, implement and maintain an OH&S management system to improve occupational health and safety, eliminate hazards and minimize OH&S risks (including system deficiencies), take advantage of OH&S opportunities, and address OH&S management system non conformity’s associated with its activities.

How ISO 45001:2018 Can Help your organisation?

Implementing ISO 45001:2018 in your organisation can benefit you as:

  • Worker Safety

  • Risk Management

  • Risk Reduction

  • Injury Prevention

  • Enhanced Occupational Health Measures

  • Statutory Identification and Compliance Evaluation

  • Improve Productivity

  • Enhance Organizational Safety Culture