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BS EN ISO 22000:2018 Food safety management systems. Requirements for any organization in the food chain >
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BS EN ISO 22000:2018 Food safety management systems. Requirements for any organization in the food chain, 2018
- undefined
- Blank Page
- Blank Page
- 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
- 5.2.1 Establishing the food safety policy
- 5.2.2 Communicating the food safety 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
- 7.1.1 General
- 7.1.2 People
- 7.1.3 Infrastructure
- 7.1.4 Work environment
- 7.1.5 Externally developed elements of the food safety management system
- 7.1.6 Control of externally provided processes, products or services
- 7.2 Competence
- 7.3 Awareness
- 7.4 Communication
- 7.4.1 General
- 7.4.2 External communication
- 7.4.3 Internal communication
- 7.5 Documented information
- 7.5.1 General
- 7.5.2 Creating and updating
- 7.5.3 Control of 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
- 8.4.1 General
- 8.4.2 Handling of emergencies and incidents
- 8.5 Hazard control
- 8.5.1 Preliminary steps to enable hazard analysis
- 8.5.2 Hazard analysis
- 8.5.3 Validation of control measure(s) and combinations of control measures
- 8.5.4 Hazard control plan (HACCP/OPRP plan)
- 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
- 8.8.1 Verification
- 8.8.2 Analysis of results of verification activities
- 8.9 Control of product and process nonconformities
- 8.9.1 General
- 8.9.2 Corrections
- 8.9.3 Corrective actions
- 8.9.4 Handling of potentially unsafe products
- 8.9.5 Withdrawal/recall
- 9 Performance evaluation
- 9.1 Monitoring, measurement, analysis and evaluation
- 9.1.1 General
- 9.1.2 Analysis and evaluation
- 9.2 Internal audit
- 9.3 Management review
- 9.3.1 General
- 9.3.2 Management review input
- 9.3.3 Management review output
- 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 B (informative) Cross references between this document and ISO 22000:2005
- Bibliography [Go to Page]