نظام إدارة سلامة الغذاء ISO 22000.

Contents Page
1 Scope .................................................................................................................................................. 1
2 Normative references ..........................................................................................................................1
Terms and definitions ......................................................................................................................... 2
Food safety management system ...................................................................................................... 4
General requirements ................................................................... ..................................................... 4
Documentation requirements ...........................................................................................................5.
Management responsibility ................................................................................................................ 5
Management commitment .................................................................................................................. 5
Food safety policy .............................................................................................................................. 6
Food safety management system planning ...................................................................................... 6 1
Responsibility and authority ............................................................................................................ 6
Food safety team leader .................................................................................................................... 6 1 Communication ................................................................................................................................... 7 1
Emergency preparedness and response ......................................................................................... 8
Management review ............................................................................................................................. 8
Resource management ....................................................................................................................... 8 1
Provision of resources ........................................................................................................................ 8 1
Human resources ............................................................................................................................... 9 1
Infrastructure 9
....................................................................................................................................... I
Work environment ..............................................................................................................................9.
Planning and realization of safe products ......................................................................................... 9 I
General ............................................................................................................................................. 9
Prerequisite programmes (PRPs) ................................................................................................?.. . 10
Preliminary steps to enable hazard analysis ................................................................................ 11 1 I Hazard analysis ................................................................................................................................. 13
Establishing the operational prerequisite programmes (PRPs) ................................................... 14 1
7.6 Establishing the HACCP plan ...........................................................................................................
7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan ..................................................................................................................................
7.8 Verification planning .........................................................................................................................
7.9 Traceability system .................. ? ........................................................................................................
7.10 Control of nonconformity ...............................................................................................................
8 Validation. verification and improvement of the food safety management system ....................
8.1 General ..................................................................................................... .........................................
8.2 Validation of control measure combinations ..................................................................................
8.3 Control of monitoring and measuring ........................................................................! ....................
8.4 Food safety management system verification ...............................................................................
8.5 Improvement ......................................................................................................................................
O IS0 2005 -All rights reserved
. . , . ........ , e, ..
Annex A (informative) Cross references between IS0 22000:2005 and IS0 9001:2000 ....................... 22
Annex B (informative) Cross references between HACCP and IS0 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
O IS0 2005 - All rights reserved /
Foreword

نظام إدارة سلامة الغذاء ISO 22000
نظام إدارة سلامة الغذاء iso 22000 pdf

iso 22000 عربي pdf

كتاب سلامة الغذاء pdf

ماهو الايزو 22000

دورة ايزو 22000

الفرق بين الهاسب والايزو 22000

ايزو 22000 ويكيبيديا

ايزو ٢٢٠٠٠ pdf