EN ISO 22000:2005
(Main)Food safety management systems - Requirements for any organization in the food chain (ISO 22000:2005)
Food safety management systems - Requirements for any organization in the food chain (ISO 22000:2005)
ISO 22000:2005 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 ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 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 ISO 22000:2005.
Managementsysteme für die Lebensmittelsicherheit - Anforderungen an Organisationen in der Lebensmittelkette (ISO 22000:2005)
Die vorliegende Internationale Norm definiert Anforderungen an ein Managementsystem für Lebensmittel-sicherheit für Organisationen in der Lebensmittelkette, die nachweisen müssen, dass sie gesundheitliche Gefahren durch Lebensmittel beherrschen können, um sicherzustellen, dass Lebensmittel zum Zeitpunkt des menschlichen Verzehrs sicher sind.
Sie gilt für alle Organisationen, ungeachtet ihrer Größe, die in irgendeiner Form in der Lebensmittelkette mitwirken und Systeme anwenden wollen, die konstant sichere Produkte liefern. Die Übereinstimmung mit den Anforderungen dieser Internationalen Norm kann mittels Verwendung interner und/oder externer Ressourcen erreicht werden.
Die vorliegende Internationale Norm definiert Anforderungen, aufgrund deren eine Organisation in der Lage sein soll,
a) ein Managementsystem für Lebensmittelsicherheit zu planen, zu implementieren, anzuwenden, aufrechtzuerhalten und zu aktualisieren, dessen Zweck darin besteht, Produkte zu liefern, bei deren bestimmungsgemäßem Gebrauch sichergestellt ist, dass diese für den Verbraucher sicher sind,
b) die Einhaltung der zutreffenden rechtlichen Anforderungen zur Lebensmittelsicherheit darzulegen,
c) Kundenanforderungen zu prüfen und zu beurteilen und die Übereinstimmung mit denjenigen gemeinsam vereinbarten Kundenanforderungen darzulegen, die sich auf die Lebensmittelsicherheit beziehen, um die Kundenzufriedenheit zu erhöhen,
d) die Belange der Lebensmittelsicherheit mit ihren Lieferanten, Kunden und relevanten Beteiligten in der Lebensmittelkette effektiv zu kommunizieren,
e) die Übereinstimmung mit ihrer eigenen Lebensmittelsicherheitspolitik sicherzustellen,
f) diese Übereinstimmung gegenüber relevanten Beteiligten darzulegen und
g) die Zertifizierung ihres Managementsystems für Lebensmittelsicherheit hinsichtlich der Übereinstimmung mit dieser Internationalen Norm durch eine externe Stelle anzustreben, eine Selbstbewertung vorzunehmen oder eine Konformitätserklärung abzugeben.
Systèmes de management de la sécurité des denrées alimentaires - Exigences pour tout organisme appartenant à la chaîne alimentaire (ISO 22000:2005)
L'ISO 22000:2005 spécifie les exigences relatives à un système de management de la sécurité des denrées alimentaires dans la chaîne alimentaire, lorsqu'un organisme a besoin de démontrer son aptitude à maîtriser les dangers liés à la sécurité des denrées alimentaires, afin de garantir que la denrée alimentaire est sûre au moment de sa consommation par l'homme.
Elle s'applique à tous les organismes, indépendamment de leur taille, qui sont impliqués dans un aspect de la chaîne alimentaire et veulent mettre en oeuvre des systèmes permettant de fournir en permanence des produits sûrs. Les moyens mis en oeuvre pour satisfaire toutes les exigences de la présente Norme internationale peuvent être réalisés par l'utilisation de ressources internes et/ou externes.
L'ISO 22000:2005 définit des exigences pour permettre à un organisme de:
planifier, mettre en oeuvre, exploiter, maintenir et mettre à jour un système de management de la sécurité des denrées alimentaires destiné à fournir des produits qui, conformément à leur usage prévu, sont sûrs pour le consommateur;
démontrer la conformité avec les exigences légales et réglementaires applicables en matière de sécurité des denrées alimentaires;
évaluer et apprécier les exigences du client, démontrer la conformité avec les exigences établies en accord avec lui et relatives à la sécurité des denrées alimentaires afin d'améliorer la satisfaction du client;
communiquer efficacement sur les questions relatives à la sécurité des denrées alimentaires avec ses fournisseurs, ses clients et les parties intéressées de la chaîne alimentaire;
garantir la conformité avec sa politique déclarée en matière de sécurité des aliments;
démontrer cette conformité aux parties intéressées; et
faire certifier/enregistrer son système de management de la sécurité des denrées alimentaires par un organisme extérieur, ou effectuer une auto-évaluation/ auto-déclaration de conformité à l'ISO 22000:2005.
Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski verigi (ISO 22000:2005)
Ta mednarodni standard navaja zahteve za sistem vodenja varnosti živil, ko organizacija v prehranski verigi dokazuje, da je sposobna nadzorovati dejavnike tveganja in s tem zagotoviti varnost živila v času njegovega zaužitja.
Primeren je za vse organizacije ne glede na velikost, ki so kakorkoli vključene v prehransko verigo in želijo izvajati sisteme, ki stalno zagotavljajo varnost izdelkov. Pomen katerekoli zahteve tega mednarodnega standarda je lahko izpopolnjen z uporabo notranjih ali zunanjih virov.
Ta mednarodni standard določa zahteve, ki organizaciji omogočajo:
a)načrtovati, izvajati, voditi, vzdrževati in posodabljati sistem vodenja varnosti živil, s katerim zagotovi izdelke, ki so glede na namen uporabe varni za uživanje;
b)prikazati skladnost z ustreznimi zakonskimi in regulativnimi zahtevami za varnost živil;
c)vrednotiti in oceniti zahteve kupcev in prikazati skladnost z medsebojno usklajenimi zahtevami kupcev glede varnosti živil, da bi se povečalo njihovo zadovoljstvo;
d)uspešno povezati vidike varnosti živil svojih dobaviteljev, odjemalcev in vključenih zainteresiranih strank v prehranski verigi;
e)zagotavljati, da usklajuje določeno politiko zagotavljanja varnih živil;
f)prikazati tako usklajenost pomembnim zainteresiranim strankam in
g)pridobiti certifikacijo ali registracijo svojega sistema vodenja varnosti živil pri zunanji organizaciji ali izvesti samoocenjevanje ali samodeklariranje skladnosti s tem mednarodnim standardom.
Vse zahteve tega mednarodnega standarda so splošne in so namenjene vsem organizacijam v prehranski verigi ne glede na velikost in kompleksnost. To vključuje vse organizacije, ki so neposredno ali posredno vključene v enega ali več členov prehranske verige. Med organizacijami, ki so neposredno vključene, so proizvajalci krme, kmetje, proizvajalci sestavin, proizvajalci živil, trgovci, izvajalci strežbe hrane, oskrbe z živili, izvajalci čiščenja in sanitacije, prevoza, skladiščenja in distribucije. Med drugimi organizacijami, ki so posredno vključene, so dobavitelji opreme, čistilnih in sanitacijskih sredstev, embalaže in drugih materialov, ki vstopajo v stik z živili.
Ta mednarodni standard omogoča majhnim in/ali manj razvitim organizacijam (npr. malim kmetijam, distributerjem, trgovcem ali strežbi), da izvajajo kombinacijo kontrolnih ukrepov, ki je bila razvita z zunanjo pomočjo.
OPOMBA:Napotki za uporabo tega mednarodnega standarda so podani v ISO/TS 22004.
General Information
Relations
Standards Content (Sample)
SLOVENSKI SIST EN ISO 22000:2005
STANDARD
november 2005
Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski
verigi (ISO 22000:2005)
Food safety management systems - Requirements for any organization in the food
chain (ISO 22000:2005)
ICS 67.020 Referenčna številka
© Standard je založil in izdal Slovenski inštitut za standardizacijo. Razmnoževanje ali kopiranje celote ali delov tega dokumenta ni dovoljeno
EUROPEAN STANDARD
EN ISO 22000
NORME EUROPÉENNE
EUROPÄISCHE NORM
September 2005
ICS 67.020
English Version
Food safety management systems - Requirements for any
organization in the food chain (ISO 22000:2005)
Systèmes de management de la sécurité des denrées Managementsysteme für die Lebensmittelsicherheit -
alimentaires - Exigences pour tout organisme appartenant Anforderungen an Organisationen in der gesamten
à la chaîne alimentaire (ISO 22000:2005) Lebensmittelkette (ISO 22000:2005)
This European Standard was approved by CEN on 18 August 2005.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Central Secretariat or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,
Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2005 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 22000:2005: E
worldwide for CEN national Members.
Foreword
This document (EN ISO 22000:2005) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/SS C01 "Food
Products", the secretariat of which is held by CMC.
This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by March 2006, and conflicting national
standards shall be withdrawn at the latest by March 2006.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary,
Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
Endorsement notice
The text of ISO 22000:2005 has been approved by CEN as EN ISO 22000:2005 without any
modifications.
INTERNATIONAL ISO
STANDARD 22000
First edition
2005-09-01
Food safety management systems —
Requirements for any organization in the
food chain
Systèmes de management de la sécurité des denrées alimentaires —
Exigences pour tout organisme appartenant à la chaîne alimentaire
Reference number
ISO 22000:2005(E)
©
ISO 2005
ISO 22000:2005(E)
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©
ii ISO 2005 – All rights reserved
ISO 22000:2005(E)
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
©
ISO 2005 – All rights reserved iii
ISO 22000:2005(E)
Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2000 . 22
Annex B (informative) Cross references between HACCP and ISO 22000:2005 . 27
Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use . 28
Bibliography . 32
©
iv ISO 2005 – All rights reserved
ISO 22000:2005(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International
Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 22000 was prepared by Technical Committee ISO/TC 34, Food products.
©
ISO 2005 – All rights reserved v
ISO 22000:2005(E)
Introduction
Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the
consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate
control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all
the parties participating in the food chain.
Organizations within the food chain range from feed producers and primary producers through food
manufacturers, transport and storage operators and subcontractors to retail and food service outlets (together
with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives
and ingredients). Service providers are also included.
This International Standard specifies the requirements for a food safety management system that combines the
following generally recognized key elements to ensure food safety along the food chain, up to the point of final
consumption:
— interactive communication;
— system management;
— prerequisite programmes;
— HACCP principles.
Communication along the food chain is essential to ensure that all relevant food safety hazards are identified
and adequately controlled at each step within the food chain. This implies communication between
organizations both upstream and downstream in the food chain. Communication with customers and suppliers
about identified hazards and control measures will assist in clarifying customer and supplier requirements (e.g.
with regard to the feasibility and need for these requirements and their impact on the end product).
Recognition of the organization's role and position within the food chain is essential to ensure effective
interactive communication throughout the chain in order to deliver sa
...
SLOVENSKI SIST EN ISO 22000
STANDARD
november 2005
Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski
verigi (ISO 22000:2005)
Food safety management systems – Requirements for any organization in the
food chain (ISO 22000:2005)
Systèmes de management de la sécurité des denrées alimentaires – Exigences
pour tout organisme appartenant à la chaîne alimentaire (ISO 22000:2005)
Managementsysteme für die Lebensmittelsicherheit – Anforderungen an
Organisationen in der gesamten Lebensmittelkette (ISO 22000:2005)
Referenčna oznaka
ICS 67.020 SIST EN ISO 22000:2005 (sl, en)
Nadaljevanje na straneh II in od 1 do 61
2006-09. Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
©
SIST EN ISO 22000 : 2005
NACIONALNI UVOD
Standard SIST EN ISO 22000 (sl,en), Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v
prehranski verigi (ISO 22000:2005), 2005, ima status slovenskega standarda in je enakovreden
evropskemu standardu EN ISO 22000 (en), Food safety management systems – Requirements for
any organization in the food chain (ISO 22000:2005), 2005-09-01.
NACIONALNI PREDGOVOR
Evropski standard EN ISO 22000:2005 je pripravil tehnični odbor ISO/TC 34 Živilski proizvodi v
sodelovanju s tehničnim odborom Evropskega komiteja za standardizacijo CEN/SS C01 Živilski
proizvodi.
Slovenski standard SIST EN ISO 22000:2005 je prevod evropskega standarda EN ISO 22000:2005.
Ob sporu zaradi besedila slovenskega prevoda v tem standardu je odločilen izvirni evropski standard
v angleškem jeziku. Slovensko izdajo standarda je pripravil tehnični odbor SIST/TC KŽP Kmetijski
pridelki in živilski proizvodi.
ZVEZA S STANDARDOM
S prevzemom tega evropskega standarda veljajo za omejeni namen referenčnih standardov vsi
standardi, navedeni v izvirniku, razen tistega, ki je že sprejet v nacionalno standardizacijo:
SIST EN ISO 9000 (sl,en) Sistemi vodenja kakovosti – Osnove in slovar
OPOMBI
– Povsod, kjer se v besedilu standarda uporablja izraz »evropski standard« oziroma »mednarodni
standard«, v SIST EN ISO 22000:2005 to pomeni »slovenski standard«.
– Nacionalni uvod in nacionalni predgovor nista sestavni del standarda.
– Ta nacionalni dokument je enakovreden EN ISO 22000:2005 in je objavljen z dovoljenjem
CEN
Rue de Stassart 36
1050 Bruselj
Belgija
This national document is equivalent with EN ISO 22000:2005 and is published with the permission
of
CEN
Rue de Stassart, 36
1050 Bruxelles
Belgium
II
EVROPSKI STANDARD EN ISO 22000
EUROPEAN STANDARD
NORME EUROPÉENNE
EUROPÄISCHE NORM september 2005
ICS: 67.020
Slovenska izdaja
Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski
verigi
Food safety management Systèmes de management de la Managementsysteme für die
systems – Requirements sécurité des denrées alimentaires Lebensmittelsicherheit –
for any organization in the – Exigences pour tout organisme Anforderungen an Organisationen
food chain appartenant à la chaîne in der gesamten Lebensmittelkette
(ISO 22000:2005) alimentaire (ISO 22000:2005) (ISO 22000:2005)
Ta evropski standard je CEN sprejel dne 2005-08-18.
Člani CEN morajo izpolnjevati določila notranjih predpisov CEN/CENELEC, s katerim je predpisano,
da mora biti ta standard brez kakršnihkoli sprememb sprejet kot nacionalni standard. Seznami
najnovejših izdaj teh nacionalnih standardov in njihovi bibliografski podatki so na voljo pri Centralnem
sekretariatu ali članih CEN.
Ta evropski standard obstaja v treh uradnih izdajah (angleški, francoski, nemški). Izdaje v drugih
jezikih, ki jih članice CEN na lastno odgovornost prevedejo in izdajo ter prijavijo pri Centralnem
sekretariatu CEN, veljajo kot uradne izdaje.
Člani CEN so nacionalni organi za standarde Avstrije, Belgije, Cipra, Češke republike, Danske,
Estonije, Finske, Francije, Grčije, Irske, Islandije, Italije, Latvije, Litve, Luksemburga, Madžarske,
Malte, Nemčije, Nizozemske, Norveške, Poljske, Portugalske, Slovaške, Slovenije, Španije, Švedske,
Švice in Združenega kraljestva.
CEN
Evropski komite za standardizacijo
European Committee for Standardization
Europäisches Komitee für Normung
Comité Européen de Normalisation
Centralni sekretariat: Rue de Stassart 36, B-1050 Bruselj
© 2005 CEN Lastnice avtorskih pravic so vse države članice CEN. Ref. št. EN ISO 22000:2005 E
SIST EN ISO 22000 : 2005
VSEBINA Stran CONTENTS Page
Uvod.4 Introduction.4
1 Predmet standarda. 8 1 Scope .8
2 Zveza z drugimi standardi.9 2 Normative references.9
3 Izrazi in definicije . 9 3 Terms and definitions.9
4 Sistem vodenja varnosti živil . 13 4 Food safety management system.13
4.1 Splošne zahteve.13 4.1 General requirements .13
4.2 Zahteve glede dokumentacije.14 4.2 Documentation requirements.14
5 Odgovornost vodstva.15 5 Management responsibility .15
5.1 Zavezanost vodstva. 15 5.1 Management commitment.15
5.2 Politika varnosti živil . 15 5.2 Food safety policy .15
5.3 Planiranje sistema vodenja 5.3 Food safety management system
varnosti živil . 16 planning .16
5.4 Odgovornost in pooblastila.16 5.4 Responsibility and authority .16
5.5 Vodja tima za varnost živil. 16 5.5 Food safety team leader .16
5.6 Komunikacija.17 5.6 Communication .17
5.7 Pripravljenost in odziv v kriznih 5.7 Emergency preparedness and
situacijah. 18 response.18
5.8 Vodstveni pregled. 18 5.8 Management review.18
6 Vodenje virov.19 6 Resource management.19
6.1 Priskrba virov.19 6.1 Provision of resources.19
6.2 Človeški viri . 20 6.2 Human resources.20
6.3 Infrastruktura . 20 6.3 Infrastructure .20
6.4 Delovno okolje. 21 6.4 Work environment.21
7 Planiranje in realizacija varnih proizvodov . 21 7 Planning and realization of safe products.21
7.1 Splošno.21 7.1 General.21
7.2 Prerekvizitni programi (PRP). 21 7.2 Prerequisite programmes (PRPs).21
7.3 Predhodne stopnje, ki omogočajo analizo 7.3 Preliminary steps to enable hazard
tveganja . 22 analysis.22
7.4 Analiza tveganja . 25 7.4 Hazard analysis.25
7.5 Uvedba delujočih prerekvizitnih programov 7.5 Establishing the operational
(PRP) . 28 prerequisite programmes (PRPs).28
7.6 Uvedba načrta HACCP . 28 7.6 Establishing the HACCP plan .28
7.7 Posodabljanje predhodnih informacij 7.7 Updating of preliminary information
in dokumentov, ki opisujejo PRP and documents specifying the PRPs
in načrt HACCP . 30 and the HACCP plan .30
7.8 Planiranje overjanja.30 7.8 Verification planning.30
7.9 Sistem sledljivosti . 31 7.9 Traceability system .31
7.10 Obvladovanje neskladnosti . 31 7.10 Control of nonconformity.31
8 Validacija, overjanje in izboljševanje 8 Validation, verification and improvement
sistema vodenja varnosti živil. 34 of the food safety management system.34
8.1 Splošno.34 8.1 General.34
SIST EN ISO 22000 : 2005
8.2 Validacija kombinacij kontrolnih 8.2 Validation of control measure
ukrepov . 35 combinations .35
8.3 Obvladovanje monitoringa in merjenja. 35 8.3 Control of monitoring and measuring.35
8.4 Overjanje sistema vodenja 8.4 Food safety management system
varnosti živil . 36 verification .36
8.5 Izboljševanje. 38 8.5 Improvement .38
Dodatek A (informativni): Primerjava med ISO Annex A (informative): Cross references
22000:2005 in ISO 9001:2000. 40 between ISO 22000:2005 and
ISO 9001:2000.41
Dodatek B (informativni): Primerjava med Annex B (informative): Cross references
HACCP in ISO 22000:2005 . 52 between HACCP and ISO 22000:2005.53
Dodatek C (informativni): Seznam kodeksov s Annex C (informative): Codex references
primeri kontrolnih ukrepov, prerekvizitnimi providing examples of control measures,
programi in vodili za njihovo izbiro in including prerequisite programmes and
uporabo. 57 guidance for their selection and use.57
Literatura . 61 Bibliography.61
SIST EN ISO 22000 : 2005
Predgovor Foreword
Mednarodna organizacija za standardizacijo ISO (the International Organization for
(ISO) je svetovna zveza nacionalnih organov Standardization) is a worldwide federation of
za standarde (članov ISO). Mednarodne national standards bodies (ISO member bodies).
standarde ponavadi pripravljajo tehnični odbori The work of preparing International Standards is
ISO. Vsak član, ki želi delovati na določenem normally carried out through ISO technical
področju, za katero je bil ustanovljen tehnični committees. Each member body interested in a
odbor, ima pravico biti zastopan v tem odboru. subject for which a technical committee has
Pri delu sodelujejo tudi vladne in nevladne been established has the right to be represented
mednarodne organizacije, povezane z ISO. V on that committee. International organizations,
vseh zadevah, ki so povezane s governmental and non-governmental, in liaison
standardizacijo na področju elektrotehnike, with ISO, also take part in the work. ISO
ISO tesno sodeluje z Mednarodno collaborates closely with the International
elektrotehniško komisijo (IEC). Electrotechnical Commission (IEC) on all matters
of electrotechnical standardization.
Osnutki mednarodnih standardov so International Standards are drafted in
pripravljeni v skladu s pravili, podanimi v accordance with the rules given in the ISO/IEC
drugem delu Direktiv ISO/IEC. Directives, Part 2.
Poglavitna naloga tehničnih odborov je The main task of technical committees is to
priprava mednarodnih standardov. Osnutki prepare International Standards. Draft
mednarodnih standardov, ki jih sprejmejo International Standards adopted by the technical
tehnični odbori, se pošljejo vsem članom v committees are circulated to the member bodies
glasovanje. Za objavo mednarodnega for voting. Publication as an International
standarda je treba pridobiti soglasje najmanj Standard requires approval by at least 75 % of
75 odstotkov članov, ki se udeležijo the member bodies casting a vote.
glasovanja.
Opozoriti je treba na možnost, da so nekateri Attention is drawn to the possibility that some of
elementi tega mednarodnega standarda lahko the elements of this document may be the subject
predmet patentnih pravic. ISO ne prevzema of patent rights. ISO shall not be held responsible
odgovornosti za identifikacijo katerihkoli ali vseh for identifying any or all such patent rights.
takih patentnih pravic.
ISO 22000 je pripravil tehnični odbor ISO/TC ISO 22000 was prepared by Technical
34 Živilski proizvodi. Committee ISO/TC 34, Food products.
Uvod Introduction
Varnost živil je povezana s prisotnostjo Food safety is related to the presence of food-
dejavnikov tveganja v živilih v času, ko borne hazards in food at the point of
uporabnik to živilo zaužije. Ker se dejavniki consumption (intake by the consumer). As the
tveganja lahko pojavijo na vsaki stopnji introduction of food safety hazards can occur at
prehranske verige, je slednjo treba v celoti any stage of the food chain, adequate control
ustrezno nadzirati. Varnost živil je torej throughout the food chain is essential. Thus, food
zagotovljena, če so povezana prizadevanja safety is ensured through the combined efforts of
vseh, ki sodelujejo v prehranski verigi. all the parties participating in the food chain.
V prehransko verigo so vključene Organizations within the food chain range from
najrazličnejše organizacije: proizvajalci krme in feed producers and primary producers through
primarni proizvajalci, predelovalci živil, food manufacturers, transport and storage
prevozniki in izvajalci pri skladiščenju, operators and subcontractors to retail and food
podizvajalci, trgovci, prodajalci (skupaj z service outlets (together with inter-related
drugimi vk
...
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