Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements

Le présent document spécifie les exigences relatives à un système de management de l'hygiène destiné aux fabricants et fournisseurs d'emballages pour produits alimentaires, y compris pour le stockage et le transport.

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Main informations

Collections

National standards and national normative documents

Thematics

Management et performance

Publication date

April 2008

Number of pages

17 p.

Reference

NF EN 15593

ICS Codes

03.120.10 Quality management and quality assurance

55.020 Packaging and distribution of goods in general

67.020 Processes in the food industry

Classification index

H60-200

Print number

1 - avril 2008

European kinship

EN 15593:2008

Sumary

Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements

Le présent document spécifie les exigences relatives à un système de management de l'hygiène destiné aux fabricants et fournisseurs d'emballages pour produits alimentaires, y compris pour le stockage et le transport.

Table of contents

Avant-propos
3
Introduction
4
1 Domaine d'application
4
2 Références normatives
5
3 Termes et définitions
5
4 Système de management de l'hygiène
6
4.1 Responsabilité de la direction
6
4.2 Maîtrise des documents
7
4.3 Spécifications
7
4.4 Management des non-conformités et des incidents
7
4.5 Traçabilité
7
4.6 Audits internes
7
4.7 Traitement des réclamations
8
4.8 Référencement et suivi des fournisseurs
8
4.9 Externalisation
8
4.10 Surveillance et mesurage des produits
8
4.11 Ressources humaines
8
5 Analyse des dangers et évaluation des risques
8
5.1 Généralités
8
5.2 Procédures
9
6 Sources de contamination
9
6.1 Contaminants physiques (corps étrangers)
9
6.2 Contaminants chimiques
10
6.3 Contaminants biologiques
10
6.4 Stockage et distribution
10
6.5 Nettoyage
10
6.6 Maintenance
11
6.7 Gestion des chutes et des déchets
11
7 Exigences relatives à l'usine
11
7.1 Zones extérieures
11
7.2 Bâtiments
12
7.3 Équipement
12
7.4 Installations
12
8 Personnel
13
8.1 Points d'accès et chemins spécifiques
13
8.2 Vêtements de travail
13
8.3 Effets personnels
13
8.4 Toilettes et casiers personnels
14
8.5 Restauration, boissons et usage du tabac ou de médicaments
14
8.6 Blessures et maladies
14
8.7 Visiteurs
14
Bibliographie
15

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