📘 ❞ نظام إدارة سلامة الغذاء ISO 22000 ❝ كتاب اصدار 2005

نظام إدارة سلامة الغذاء ISO 22000.

Contents Page
1 Scope .................................................................................................................................................. 1
2 Normative references ..........................................................................................................................1
Terms and definitions ......................................................................................................................... 2
Food safety management system ...................................................................................................... 4
General requirements ................................................................... ..................................................... 4
Documentation requirements ...........................................................................................................5.
Management responsibility ................................................................................................................ 5
Management commitment .................................................................................................................. 5
Food safety policy .............................................................................................................................. 6
Food safety management system planning ...................................................................................... 6 1
Responsibility and authority ............................................................................................................ 6
Food safety team leader .................................................................................................................... 6 1 Communication ................................................................................................................................... 7 1
Emergency preparedness and response ......................................................................................... 8
Management review ............................................................................................................................. 8
Resource management ....................................................................................................................... 8 1
Provision of resources ........................................................................................................................ 8 1
Human resources ............................................................................................................................... 9 1
Infrastructure 9
....................................................................................................................................... I
Work environment ..............................................................................................................................9.
Planning and realization of safe products ......................................................................................... 9 I
General ............................................................................................................................................. 9
Prerequisite programmes (PRPs) ................................................................................................?.. . 10
Preliminary steps to enable hazard analysis ................................................................................ 11 1 I Hazard analysis ................................................................................................................................. 13
Establishing the operational prerequisite programmes (PRPs) ................................................... 14 1
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 ......................................................................................................................................
O IS0 2005 -All rights reserved
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Annex A (informative) Cross references between IS0 22000:2005 and IS0 9001:2000 ....................... 22
Annex B (informative) Cross references between HACCP and IS0 22000:2005 ................................... 27
Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use .................................................... 28
Bibliography ............................................................................................................................................... 32
O IS0 2005 - All rights reserved /
Foreword