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ÖNORM EN ISO 22000:2005-11

Заменен
Food safety management systems - Requirements for any organization in the food chain (ISO 22000:2005)
This International 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 International Standard can be accomplished through the use of internal and/or external resources.
This International Standard specifies requirements to enable an organization
a) 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,
b) to demonstrate compliance with applicable statutory and regulatory food safety requirements,
c) 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,
d) to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in
the food chain,
e) to ensure that the organization conforms to its stated food safety policy,
f) to demonstrate such conformity to relevant interested parties, and
g) 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 International Standard.
All requirements of this International 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 International 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 International Standard is given in ISO/TS 22004.
Diese ÖNORM definiert Anforderungen an ein Managementsystem für Lebensmittelsicherheit für Organisationen, die nachweisen müssen, dass sie gesundheitliche Gefahren durch Lebensmittel beherrschen können, um konstant sichere Endprodukte zu liefern,die sowohl den vereinbarten Kundenanforderungen als auch den anwendbaren behördlichen Vorgaben hinsichtlich der Lebensmittelsicherheit entsprechen, und die Kundenzufridenheit durch eine effektive Beherrschung von gesundheitlichen Gefahren durch Lebensmittel, einschließlich Verfahren zur Systemaktualisierung, erhöhen wollen. Diese ÖNORM gilt für alle Organisationen, ungeachtet ihrer Art, Größe und der von ihnen angebotenen Produkte. Hierzu zählen sowohl direkt an der Lebensmittelkette mitwirkende Organisationen (wie z.B. Futterhersteller, Landwirte, Hersteller von Zutaten, Lebensmittelhersteller, Einzelhändler, Gastronomiebetriebe und in den Bereichen Reinigung, Transport, Lagerung und Vertrieb tätige Unternehmen) als auch indirekt an der Lebensmittelkette beteiligte Organisationen (wie z.B. Lieferanten von Geräten, Reinigungsmitteln und Verpackungsmaterial sowie anderen Materialien in Kontakt mit Lebensmitteln.
ICS
67.020 Processes. Including food hygiene and food safety / Процессы в пищевой промышленности. Включая гигиену пищевых продуктов