SZNS ISO 22000:2018 Food Safety Management System

E582.03

This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain

Clear
SKU: N/A Category:

Description

Scope

This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:

  1. to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;
  2. to demonstrate compliance with applicable statutory and regulatory food safety requirements;
  3. to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;
  4. to effectively communicate food safety issues to interested parties within the food chain;
  5. to ensure that the organization conforms to its stated food safety policy;
  6. to demonstrate conformity to relevant interested parties;
  7. to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.

This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally- developed elements in their FSMS.

Internal and/or external resources can be used to meet the requirements of this document.

Contents                                                                                                                               Page

1 Scope …………………………………………………………………………………………………………………………………………………1
2 Normative references ……………………………………………………………………………………………………………………..1
3 Terms and definitions ……………………………………………………………………………………………………………………..2
4.1 General requirements ………………………………………………………………………………………………………………….5
4.2 Documentation requirements ……………………………………………………………………………………………………5
5 Management responsibility …………………………………………………………………………………………………………..6
5.1 Management commitment …………………………………………………………………………………………………………6
5.2 Food safety policy …………………………………………………………………………………………………………………………6
5.3 Food safety management system planning …………………………………………………………………………….7
5.4 Responsibility and authority ……………………………………………………………………………………………………….7
5.5 Food safety team leader ………………………………………………………………………………………………………………7
5.6 Communication ……………………………………………………………………………………………………………………………..7
5.7 Emergency preparedness and response ……………………………………………………………………………………8
5.8 Management review ……………………………………………………………………………………………………………………..9
6 Resource management ……………………………………………………………………………………………………………………9
6.1 Provision of resources ………………………………………………………………………………………………………………….9
6.2 Human resources …………………………………………………………………………………………………………………………10
6.3 Infrastructure ………………………………………………………………………………………………………………………………..10
6.4 Work environment ……………………………………………………………………………………………………………………….10
7 Planning and realization of safe products …………………………………………………………………………………..10
7.1 General ……………………………………………………………………………………………………………………………………………10
7.2 Prerequisite programmes (PRPs) ……………………………………………………………………………………………….10
7.3 Preliminary steps to enable hazard analysis …………………………………………………………………………….11
7.4 Hazard analysis ………………………………………………………………………………………………………………………………13
7.5 Establishing the operational prerequisite programmes (PRPs) …………………………………………….15
7.6 Establishing the HACCP plan ……………………………………………………………………………………………………….15
7.7 Updating of preliminary information and documents specifying the PRPs & the HACCP Plan 16
7.8 Verification planning ……………………………………………………………………………………………………………………..16
7.9 Traceability system …………………………………………………………………………………………………………………………17
7.10 Control of nonconformity …………………………………………………………………………………………………………..17
8 Validation, verification and improvement of the food safety management system ……………..19
8.1 General ……………………………………………………………………………………………………………………………………………..19
8.2 Validation of control measure combinations …………………………………………………………………………….19
8.3 Control of monitoring and measuring ………………………………………………………………………………………..20
8.4 Food safety management system verification …………………………………………………………………………..20
8.5 Improvement ……………………………………………………………………………………………………………………………………21
Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2008 ……………22
Annex B (informative) Cross references between HACCP and ISO 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

Additional information

Format

PDF