EN ISO 22000:2005

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

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.