I.S. EN ISO 22000:2005
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN
Hardcopy , PDF
English
01-01-2005
14-03-2019
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
1 Scope
2 Normative references
3 Terms and definitions
4 Food safety management system
4.1 General requirements
4.2 Documentation requirements
5 Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.7 Emergency preparedness and response
5.8 Management review
6 Resource management
6.1 Provision of resources
6.2 Human resources
6.3 Infrastructure
6.4 Work environment
7 Planning and realization of safe products
7.1 General
7.2 Prerequisite programmes (PRPs)
7.3 Preliminary steps to enable hazard analysis
7.4 Hazard analysis
7.5 Establishing the operational prerequisite
programmes (PRPs)
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
Annex A (informative) Cross references between ISO 22000:2005
and ISO 9001:2000
Annex B (informative) Cross references between HACCP and
ISO 22000:2005
Annex C (informative) Codex references providing examples of
control measures, including prerequisite
programmes and guidance for their selection
and use
Bibliography
Defines 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.
| DevelopmentNote |
Supersedes I.S. 343 (02/2006)
|
| DocumentType |
Standard
|
| Pages |
48
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NEN EN ISO 22000 : 2005 | Identical |
| NBN EN ISO 22000 : 2005 COR 2006 | Identical |
| EN ISO 22000:2005 | Identical |
| NS EN ISO 22000 : 1ED 2005 | Identical |
| BS EN ISO 22000:2005 | Identical |
| NF EN ISO 22000 : 2005 | Identical |
| DIN EN ISO 22000:2005-11 | Identical |
| ISO 22000:2005 | Identical |
| UNE-EN ISO 22000:2005 | Identical |
A newer version of this standard is available.
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