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.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this standard can be accomplished through the use of internal and/or external resources.
This standard specifies requirements to enable an organization:
——To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
——To demonstrate compliance with applicable statutory and regulatory food safety requirements,
——To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
——To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
——To ensure that the organization conforms to its stated food safety policy;
——To demonstrate such conformity to relevant interested parties, and,
——To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to this standard.
All requirements of this standard are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly or indirectly involved in one or more steps of the food chain. Organizations that are directly involved include, but are not limited to, feed producers, harvesters, farmers, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning and sanitation services, transportation, storage and distribution services. Other organizations that are indirectly involved include, but are not limited to, suppliers of equipment, cleaning and sanitizing agents, packaging material, and other food contact materials.
This standard allows an organization, such as a small and/or less developed organization (e.g. a small farm, a small packer-distributor, a small retail or food service outlet), to implement an externally developed combination of control measures.
Note: Guidance on the application of this standard is given in ISO/TS 22004.
Foreword I
ISO Foreword II
Introduction III
1 Scope
2 Normative References
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 Review
6 Resource Management
6.1 Provision of Resources
6.2 Human resources
6.3 Infrastructure
6.4 Work Environment
7 Planning and Realization of Safe Products
7.1 General
7.2 Prerequisite Programmers (PRP(s))
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
Annex A (Informative) Cross References between GB/T 22000-2006 and GB/T 19001-2000
Annex B (Informative) Cross References between HACCP and GB/T 22000-2006
Annex C (Informative) Codex References Providing Examples of Control Measures, Including Prerequisite Programmes and Guidance for their Selection and Use
Bibliography
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.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this standard can be accomplished through the use of internal and/or external resources.
This standard specifies requirements to enable an organization:
——To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
——To demonstrate compliance with applicable statutory and regulatory food safety requirements,
——To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
——To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
——To ensure that the organization conforms to its stated food safety policy;
——To demonstrate such conformity to relevant interested parties, and,
——To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to this standard.
All requirements of this standard are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly or indirectly involved in one or more steps of the food chain. Organizations that are directly involved include, but are not limited to, feed producers, harvesters, farmers, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning and sanitation services, transportation, storage and distribution services. Other organizations that are indirectly involved include, but are not limited to, suppliers of equipment, cleaning and sanitizing agents, packaging material, and other food contact materials.
This standard allows an organization, such as a small and/or less developed organization (e.g. a small farm, a small packer-distributor, a small retail or food service outlet), to implement an externally developed combination of control measures.
Note: Guidance on the application of this standard is given in ISO/TS 22004.
Contents of GB/T 22000-2006
Foreword I
ISO Foreword II
Introduction III
1 Scope
2 Normative References
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 Review
6 Resource Management
6.1 Provision of Resources
6.2 Human resources
6.3 Infrastructure
6.4 Work Environment
7 Planning and Realization of Safe Products
7.1 General
7.2 Prerequisite Programmers (PRP(s))
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
Annex A (Informative) Cross References between GB/T 22000-2006 and GB/T 19001-2000
Annex B (Informative) Cross References between HACCP and GB/T 22000-2006
Annex C (Informative) Codex References Providing Examples of Control Measures, Including Prerequisite Programmes and Guidance for their Selection and Use
Bibliography
