ДСТУ EN ISO 22000:2022 Системы управления безопасностью пищевых продуктов. Требования к любой организации в пищевой цепи (EN ISO 22000:2018, IDT; ISO 22000:2018, IDT)
ДСТУ EN ISO 22000:2022
(EN ISO 22000:2018, IDT; ISO 22000:2018, IDT)
Системи управління безпечністю харчових продуктів.
Вимоги до будь-якої
організації в харчовому ланцюзі
Не є офіційним виданням.
Офіційне видання розповсюджує національний орган стандартизації
(ДП «УкрНДНЦ» http://uas.gov.ua)
Contents
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Context of the organization
4.1 Understanding the organization and its context
4.2 Understanding the needs and expectations of interested parties
4.3 Determining the scope of the food safety management system
4.4 Food safety management system
5 Leadership
5.1 Leadership and commitment
5.2 Policy
5.3 Organizational roles, responsibilities and authorities
6 Planning
6.1 Actions to address risks and opportunities
6.2 Objectives of the food safety management system and planning to achieve them
6.3 Planning of changes
7 Support
7.1 Resources.
7.2 Competence
7.3 Awareness
7.4 Communication
7.5 Documented information
8 Operation
8.1 Operational planning and control
8.2 Prerequisite programmes (PRPs)
8.3 Traceability system
8.4 Emergency preparedness and response.
8.5 Hazard control
8.6 Updating the information specifying the PRPs and the hazard control plan
8.7 Control of monitoring and measuring
8.8 Verification related to PRPs and the hazard control plan
8.9 Control of product and process nonconformities
9 Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation
9.2 Internal audit
9.3 Management review
10 Improvement
10.1 Nonconformity and corrective action
10.2 Continual improvement
10.3 Update of the food safety management system
Annex A (informative] Cross references between the CODEX HACCP and this document
Annex В (informative] Cross references between this document and ISO 22000:2005
Bibliography
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