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:<\/p>\n
to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;<\/p>\n<\/li>\n
to demonstrate compliance with applicable statutory and regulatory food safety requirements;<\/p>\n<\/li>\n
to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;<\/p>\n<\/li>\n
to effectively communicate food safety issues to interested parties within the food chain;<\/p>\n<\/li>\n
to ensure that the organization conforms to its stated food safety policy;<\/p>\n<\/li>\n
to demonstrate conformity to relevant interested parties;<\/p>\n<\/li>\n
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.<\/p>\n<\/li>\n<\/ol>\n
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.<\/p>\n
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.<\/p>\n
Internal and\/or external resources can be used to meet the requirements of this document.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 4<\/td>\n | Blank Page <\/td>\n<\/tr>\n | ||||||
| 6<\/td>\n | Blank Page <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | 5.3 Organizational roles, responsibilities and authorities 6 Planning 6.1 Actions to address risks and opportunities <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 6.2 Objectives of the food safety management system and planning to achieve them 6.3 Planning of changes <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | 7 Support 7.1 Resources 7.1.1 General 7.1.2 People 7.1.3 Infrastructure 7.1.4 Work environment <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 7.4 Communication 7.4.1 General 7.4.2 External communication 7.4.3 Internal communication <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | 7.5 Documented information 7.5.1 General 7.5.2 Creating and updating <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | 7.5.3 Control of documented information 8 Operation 8.1 Operational planning and control 8.2 Prerequisite programmes (PRPs) <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | 8.3 Traceability system <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | 8.5.2 Hazard analysis <\/td>\n<\/tr>\n | ||||||
| 37<\/td>\n | 8.5.3 Validation of control measure(s) and combinations of control measures <\/td>\n<\/tr>\n | ||||||
| 38<\/td>\n | 8.5.4 Hazard control plan (HACCP\/OPRP plan) <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | 8.6 Updating the information specifying the PRPs and the hazard control plan 8.7 Control of monitoring and measuring <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | 8.8 Verification related to PRPs and the hazard control plan 8.8.1 Verification 8.8.2 Analysis of results of verification activities <\/td>\n<\/tr>\n | ||||||
| 41<\/td>\n | 8.9 Control of product and process nonconformities 8.9.1 General 8.9.2 Corrections 8.9.3 Corrective actions <\/td>\n<\/tr>\n | ||||||
| 42<\/td>\n | 8.9.4 Handling of potentially unsafe products <\/td>\n<\/tr>\n | ||||||
| 43<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 44<\/td>\n | 9.2 Internal audit <\/td>\n<\/tr>\n | ||||||
| 45<\/td>\n | 9.3 Management review 9.3.1 General 9.3.2 Management review input 9.3.3 Management review output <\/td>\n<\/tr>\n | ||||||
| 46<\/td>\n | 10 Improvement 10.1 Nonconformity and corrective action 10.2 Continual improvement 10.3 Update of the food safety management system <\/td>\n<\/tr>\n | ||||||
| 47<\/td>\n | Annex A (informative) Cross references between the CODEX HACCP and this document <\/td>\n<\/tr>\n | ||||||
| 48<\/td>\n | Annex B (informative) Cross references between this document and ISO 22000:2005 <\/td>\n<\/tr>\n | ||||||
| 51<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Food safety management systems. Requirements for any organization in the food chain<\/b><\/p>\n |