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FSSC22000

ISO22000

ISO 22000是由丹麦标准协会(DSA)倡导在ISO组织协调将相关国家标准在国际范围内整合制定的,它规定了食品安全管理体系的要求,任何在食品链中想体现其具有可为消费者生产安全产品能力的企业应满足这些要求。该标准适用于在食品链中所有希望建立保证食品安全体系的组织,无论其规模大小。它适用于农产品生产厂商,动物饲料生产厂商,食品生产厂商,批发商和零售商。它也适用于设备供应厂商,物流供应商,包装材料供应厂商,农业化学品和食品添加剂供应厂商,涉及食品的服务供应商和餐厅。实施ISO 22000的要求可通过利用任何内部或外部的资源。ISO 22000 is integrated all deferent food safety standard of the world by DSA(Danish Standard Association) and ISO,it specifies requirements for a food safety management system where an organisation in the food chain needs to demonstrate its ability to control hazards to ensure that food is safe when consumed. The standard is applicable to all organisations, regardless of size, that are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. It can be applied to crop producers, animal feed producers, food producers, wholesalers and retailers. It is also suitable for equipment producers, logistics providers, packaging material producers, producers of chemicals that are used in agriculture and food additives, food service providers and canteens. ISO 22000 requirements can be accomplished through the use of internal or external resources, or a combination of both.

ISO 22000ISO 9001具有相类似的结构,包括8个章节ISO 22000: 2005 includes 8 chapters, which parallels the structure of ISO9001.

1、范围Scope

2、规范性引用文件Normative reference

3、术语和定义Terms and definitions

4、食品安全管理体系Food safety management systems

5、管理职责Management responsibility

6、资源管理Resource management

7、安全产品的策划和实现Planning and realisation of safe products

8、食品安全管理体系的确认,验证和改进Validation, verification and improvement of the food safety managementsystem

导入ISO 22000好处Benefits from ISO22000

1、符合国际食品法典委员会(CAC)的HACCP原理,其作为国际认可的标准使不同客户和国家的不同要求得到统一An internationally recognised standard that harmonises different requirements from customers or countries and in line with the HACCP principle of CAC

2、用主动和系统的方法确保食品安全A systematic method and dynamic control to ensure food safety

3、促进不同相关方之间的沟通,包括政府,国际贸易商,生产厂商,批发和零售商及消费者Facilitates communication between different interest groups, including governments, international traders, manufacturers, wholesalers, retailers and consumers.

4、可与现有的管理体系ISO9001ISO14001相结合It is easy to combine with current management systems because the structure is aligned with ISO9001and ISO14001.

5、基于风险评估的结果确定食品安全的工作重点,使资源得到最充分的利用Focuses on the most important issues for food safety; based on risk assessment results, resources can be maximised.

6、是一个可由内部,第二方和第三方评审的通用标准Provides an auditable standard that can be used either for internal audits,self-certification or third-party certification.

HACCP

HACCP是一个基于国际公认原则而建立的食品安全体系。其目的是在食品生产链的第一时间内确定并减少甚至消除可能对消费者产生危害的物理,化学和生物性的食品危害因素。其先决条件是在厂房设施和技术手段上引入卫生的概念并建立和保持食品卫生监测方法。HACCP is a food safety system that is based on internationally recognised standards and designates a specific food monitoring procedure. The aim is to detect and eliminate at an early stage errors that may present health risks to the consumer. The prerequisite is a hygiene concept that already functions and which ensures implementation of and adherence to fundamental hygiene measures, including structural and technical facilities.

HACCP的七项原则HACCP Principles

  1. 进行危害分析并确定预防措施Conduct a hazard analysis and describe the preventative measures.
  2. 确定关健控制点CCPDetermine the critical control points (CCPs).
  3. 确定每个关键控制点的关健控制限值(Critical Limit )Establish critical limits for each CCP.
  4. 监控每一个关健控制点Monitor each CCP.
  5. 当关健限度发生偏差时,确定应采取的纠正行动Establish corrective actions to be taken after deviation from an established critical limit.
  6. 建立验证程序,确保HACCP体系能有效地施行Establish procedures for verification that the HACCP system is working correctly.
  7. 建立有关程序及记录的文件体系Establish effective record-keeping procedures that document the HACCP system.