Description
This standard specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
TABLE OF CONTENTS
| 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 and 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 |