NF EN ISO 22000
Food safety management systems - Requirements for any organization in the food chain
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.
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.
<p>This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:</p> <p>a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;</p> <p>b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;</p> <p>c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;</p> <p>d) to effectively communicate food safety issues to interested parties within the food chain;</p> <p>e) to ensure that the organization conforms to its stated food safety policy;</p> <p>f) to demonstrate conformity to relevant interested parties;</p> <p>g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.</p> <p>All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.</p> <p>This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.</p> <p>Internal and/or external resources can be used to meet the requirements of this document.</p>
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1 Domaine d'application1
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2 Références normatives2
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3 Termes et définitions2
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4 Système de management de la sécurité des denrées alimentaires5
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4.1 Exigences générales5
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4.2 Exigences relatives à la documentation5
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5 Responsabilité de la direction6
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5.1 Engagement de la direction6
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5.2 Politique de sécurité des denrées alimentaires6
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5.3 Planification du système de management de la sécurité des denrées alimentaires7
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5.4 Responsabilité et autorité7
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5.5 Responsable de l'équipe chargée de la sécurité des denrées alimentaires7
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5.6 Communication7
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5.7 Préparation et réponse aux urgences8
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5.8 Revue de direction9
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6 Management des ressources9
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6.1 Mise à disposition des ressources9
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6.2 Ressources humaines10
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6.3 Infrastructures10
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6.4 Environnement de travail10
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7 Planification et réalisation de produits sûrs10
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7.1 Généralités10
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7.2 Programmes prérequis (PRP)11
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7.3 Étapes initiales permettant l'analyse des dangers12
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7.4 Analyse des dangers14
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7.5 Établissement des programmes prérequis opérationnels (PRP opérationnels)15
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7.6 Établissement du plan HACCP16
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7.7 Mise à jour des informations initiales et des documents spécifiant les PRP et le plan HACCP17
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7.8 Planification de la vérification17
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7.9 Système de traçabilité18
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7.10 Maîtrise des non-conformités18
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8 Validation, vérification et amélioration du système de management de la sécurité des denrées alimentaires20
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8.1 Généralités20
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8.2 Validation des combinaisons de mesures de maîtrise20
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8.3 Maîtrise de la surveillance et du mesurage21
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8.4 Vérification du système de management de la sécurité des denrées alimentaires21
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8.5 Amélioration22
- Annexe A (informative) Références croisées entre l'ISO 22000:2005 et l'ISO 9001:200024
- Annexe B (informative) Références croisées entre HACCP et l'ISO 22000:200530
- Annexe C (informative) Références du Codex fournissant des exemples de mesures de maîtrise, notamment des programmes prérequis et des recommandations concernant leur choix et leur utilisation31
- Bibliographie35
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