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| 名称： ISO22000标准正版E版（英文版）(pdf 42) |
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| 所属分类： 质量手册 |
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| 文件大小： 1068 KB |
| 更新时间： 2007-7-4 6:51:57 |
| ISO22000标准正版E版（英文版）(pdf 42)下载地址 |
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| ::ISO22000标准正版E版（英文版）(pdf 42)电子书简介:: |
ISO22000标准正版E版（英文版）(pdf 42)简介开始
Contents Page
1 Scope ................................................................................................................................................... 1
2 Normative references .......................................................................................................................... 1
3 Terms and definitions .......................................................................................................................... 2
4 Food safety management system ...................................................................................................... 4
4.1 General requirements ......................................................................................................................... 4
4.2 Documentation requirements ............................................................................................................ 5
5 Management responsiBIlity ................................................................................................................ 5
5.1 Management commitment .................................................................................................................. 5
5.2 Food safety policy ............................................................................................................................... 6
5.3 Food safety management system planning ...................................................................................... 6
5.4 ResponsiBIlity and authority .............................................................................................................. 6
5.5 Food safety tEAM leader ..................................................................................................................... 6
5.6 Communication .................................................................................................................................. 7
5.7 Emergency preparedness and response .......................................................................................... 8
5.8 Management revIEw ............................................................................................................................ 8
6 Resource management ....................................................................................................................... 8
6.1 Provision of resources ........................................................................................................................ 8
6.2 Human resources ............................................................................................................................... 9
6.3 Infrastructure ...................................................................................................................................... 9
6.4 Work environment ............................................................................................................................... 9
7 Planning and realization of safe products ......................................................................................... 9
7.1 General ................................................................................................................................................ 9
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) ................................................... 14
7.6 Establishing the HACCP plan ........................................................................................................... 14
7.7 Updating of preliminary information and documents specifying the PRPs
and the HACCP plan ................................................................................................................................. 15
7.8 Verification planning ......................................................................................................................... 16
7.9 TraceaBIlity system ........................................................................................................................... 16
7.10 Control of nonconformity ............................................................................................................... 16
8 Validation, verification and improvement of the food safety management system .................... 18
8.1 General .............................................................................................................................................. 18
8.2 Validation of control measure comBInations .................................................................................. 19
8.3 Control of monitoring and measuring ............................................................................................. 19
8.4 Food safety management system verification ............................................................................... 19
8.5 Improvement ..................................................................................................................................... 20
ISO22000标准正版E版（英文版）(pdf 42)简介结束,下载后阅读全部内容 |
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