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ISO 22000
Food Safety Management System is an international
standard in real terms, which targets at producing safe
and healthy food, and which is applicable for all of the
enterprises found in the food. ISO 22000 is a method
with a preventive approach, which handles all process
stages in the food-production chain more systematically
and defines the management of processes regarding hazard
analysis and critical control points, as well as the
constitution of the quality management system.
Sectors to which the standard is applicable are
interrelated sectors of the global food trade, such as
food production and processing plants, packing material,
cleaning agent, additive and material producers, and
transportation. Food Safety Management System is a
standard which could be integrated with ISO 9001 and ISO
14001 standards
ISO 22000:2005 Food Safety Management System
Requirements:
1. Scope
2. Reference Standards
3. Terms and Definitions
4. Food safety management system
4.1 General Requirements
4.2 Documentation Requirements
5. Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.7 Emergency preparedness and Response
5.8 Management’s Review
6.Resource Management
6.1 Provisions of Resources
6.2 Human Resources
6.3 Infrastructure
6.4 Working Environment
7. Planning and realization of safe products
7.1 General
7.2 Pre-requirement programs (PRPs)
7.3 Preliminary steps to enable hazard analysis
7.4 Hazard Analysis
7.5 Establishing the operational prerequisite programmes (PRPs)
7.6 Establishing the HACCP Plan
7.7 Updating of preliminary information and documents specifying the PRPs
and the HACCP plan
7.8 Verification Planning
7.9 Traceability System
7.10 Control of nonconformity
8. Validation, verification and improvement of the food
safety management system
8.1 General
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring
8.4 Food safety management system verification
8.5 Improvement
8.5.1 Continual improvement
8.5.2 Updating the food safety management system
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