ISO 22000:2005 - bsmi.gov.tw · 一、iso 22000範圍及概念 二、iso 22000標準之架構...
-
Upload
duonghuong -
Category
Documents
-
view
249 -
download
0
Transcript of ISO 22000:2005 - bsmi.gov.tw · 一、iso 22000範圍及概念 二、iso 22000標準之架構...
-
ISO 22000:2005ISO 22000:2005
-
ISO 22000
ISO 22000
ISO 22000
ISO 22000HACCP
ISO 22000ISO 9001
-
ISO 22000
-
1)ISO 22000 ISO 90012000
2)ISO 22000(FSMS)
3)ISO 22000
4)ISO 22000HACCP
5)
-
,
-
1)ISO 22000
1. ISO 220002005Food Safety Management SystemRequirements for any organization in the food chain
2.ISO 220001)2)3)4)5)6)7)8)
2)ISO 22000
-
ISO 22000
-
ISO 22000---(1)
44.14.255.15.25.35.45.55.65.75.8
-
ISO 22000---(2)
66.16.26.36.477.17.2(PRPs)7.37.4(HA)7.5(OPRPs)7.6 (HACCP plan)
-
ISO 22000---(3)
7()7.7PRPsHACCP
7.87.97.1088.18.2(validation)8.38.4(verification)8.5
-
ISO 22000
-
3.1 food safety/(3.3)
3.2 food chain1
2
3.3 food safety hazard
-
1 (hazard)(risk)()()ISO/IEC Guide 51
23
(:)/
-
3.4 food safety policy(3.9)
3.5 end product
3.6 flow diagram
-
3.7 control measure3.3
3.8 prerequisite program(3.2)3.5(PRPs)
(GAP)(GVP)(GMP)(GHP)(GPP)(GDP)(GTP)
-
3.9 operational prerequisite programPRPs(3.8)3.3/
3.10 Critical control point3.3
3.11 crticial limit3.10
-
3.12 (monitoring(3.7)
3.13 correction
1(3.14)
2/
3.14 corrective action12
-
3.15 validationHACCP(OPRPs)3.9
3.16 verification
validationverificationCX/FH 05/37/07 Codex alimentarius commission 12/2004Proposed Draft Guidelines for the Validation of Control Measures
3.17 updating/
-
ISO 22000(4)-1
4...4.1(a)
(b)
(c)
-
(d)
4.24.2.1(a)(5.2 )(b)(c)
ISO 22000(4)-2
-
4.2.24.2.3
(a)(b)(c)(d)(e)(f)(g)
ISO 22000(4)-3
-
4.2.3
ISO 22000(4)-4
-
ISO 22000(5)-1
5.5.1--(Top management) (a)(b)(c)(d)(e)
5.2--(Top management) (a)
-
(b)(c)(d)( 5.8 )(e)( 5.6 )(f)
5.3-(Top management) (a)4.1(b)
ISO 22000(5)-2
-
5.4--(Top management) (1)5.5(a)( 7.3.2 )(b)(c)(d)
ISO 22000(5)-3
-
ISO 22000(5)-4
5.65.6.1(a)(b)()(c)(d)
-
( 8.5.2 )( 5.8.2 )
5.6.2
ISO 22000(5)-5
-
(a)(b)(c)(d)(e)(f)(g)/(h)(i)(j)(k)(l)(m)( 8.5.2 )
ISO 22000(5)-6
-
5.7
5.85.8.1 ( 4.2.3 )
ISO 22000(5)-7
-
5.8.2(a)(b)( 8.4.3 ) (c)( 5.6.2 ) (d)( 5.7 )( 7.10.4 )(e) ( 8.5.2 ) (f)( 5.6.1 )(g)
ISO 22000(5)-8
-
5.8.3(a)( 4.1 )(b)( 8.5 )(c)( 6.1 )(d)( 5.2 )
ISO 22000(5)-9
-
ISO 22000(6)-1
6.6.1
6.26.2.1
-
6.2.2(a)(b)(c)
(d)(a)(b)(c)(e)
(f)( 5.6 )
(g)(b)(c)
ISO 22000(6)-2
-
6.3
6.4
ISO 22000(6)-3
-
ISO 22000(7)-1
7.7.1(PRPs)(OPRPs)/(HACCP)7.2(PRPs)7.2.1PRPs(a)(b)(c)
-
7.2.2 (PRPs)(a)(b)(c)(d)
7.2.3/PRPs((Codex))
ISO 22000(7)-2
-
ISO 22000(7)-3
(a)(b)(c)(d)(e)(f)()()()()(g)(h)(i)(j)(k)PRPs( 7.8 )
PRPs( 7.7 )PRPs
-
ISO 22000(7)-4
7.3(HA)7.3.17.3.2( 6.2.2 )
-
7.3.37.3.3.1( 7.4 )(a)(b)(c)(d)(e)(f)(g)/(h)( 7.7)
ISO 22000(7)-5
-
7.3.3.2(7.4 )(a)(b)(c)(d)(e)(f)/(g)( 7.7)
ISO 22000(7)-6
-
7.3.4( 7.4 )
( 7.7)
7.3.57.3.5.1
ISO 22000(7)-7
-
(a)(b)(c)(d)(e)7.8
7.3.5.2/( 7.4 ) ()7.7
ISO 22000(7)-8
-
ISO 22000(7)-9
7.4(HA)7.4.17.4.27.4.2.1(a)7.3(b)(c)(d)()
-
7.4.2.2(a)(b)/(c)
7.4.2.3
ISO 22000(7)-10
-
ISO 22000(7)-11
7.4.3(assessment)( 7.4.2 )
7.4.47.4.37.3.5.2
-
ISO 22000(7)-12
(OPRPs)HACCP(a)(b)()(c)(d)(e)(f)(g)(
-
HACCP7.67.5(OPRPs)
ISO 22000(7)-13
-
ISO 22000(7)-14
7.5(OPRPs)(OPRPs)(a)( 7.4.4 )(b)( 7.4.4 )(c)(d)( 7.10.17.10.2 )(e)(f)
-
ISO 22000(7)-15
7.6(HACCP PLAN)7.6.1HACCP(a)CCP( 7.4.4 )(b)( 7.4.4 )(c)( 7.6.3 )(d)( 7.6.4 )(e)( 7.6.5 )(f)(g)
7.6.2 (CCPs)HA ( 7.4.4 )
-
7.6.3 (critical limits)----()()/
ISO 22000(7)-16
-
7.6.4 CCPsCCPCCP(a)(b)(c)( 8.3 )(d)(e)(f)
ISO 22000(7)-17
-
7.6.5 HACCPCCPs( 7.10.2 )( 7.10.3 )
ISO 22000(7)-18
-
ISO 22000(7)-19
7.7PRPsHACCP( 7.5 )/HACCP( 7.6 )
(a)( 7.3.3 )(b)( 7.3.4 )(c)( 7.3.5.1 )(d)( 7.3.5.2 )(e)( 7.3.5.2 )HACCP( 7.6.1 )(7.2 )
-
7.8 (Verification planing)(a)(PRPs)( 7.2 )(b)( 7.3 )(c)OPRPs( 7.5 )HACCP( 7.6.1 )(d)( 7.4.2 )(e)
( 8.4.3 )
( 7.4.2 )7.10.3
ISO 22000(7)-20
-
ISO 22000(7)-21
7.9
-
ISO 22000(7)-22
7.107.10.1(corrections)( 7.6.5 )(a)( 7.10.3 )
(b)7.10.3(OPRPs)7.10.3
-
7.10.2(corrective actions)(OPRPs)(6.2)(5.4)(7.6.5)(a)()(b)(c)(d)(e)(f)(g)
ISO 22000(7)-23
-
ISO 22000(7)-24
7.10.37.10.3.1(a)(b)( 7.4.2 )(c)
( 7.10.4 )(withdrawal)(recall)
-
7.10.3.2 (release)(a)(b)(7.4.2)(c)/
7.10.3.3(disposition)(a)(b)/
ISO 22000(7)-25
-
7.10.4(withdrawals)
(a)(b)(1)(/)(2)(3)()( 5.8.2 )()
ISO 22000(7)-26
-
ISO 22000(8)-1
8.8.1/(verify)(improve)8.2OPRPsHACCP( 8.5.2 )( 3.15 )(a)(b)/( 7.4.4 )(/)//
-
8.3(a)(b)(c)(d)(e)
ISO 22000(8)-2
-
8.4(verification)8.4.1(a)(b)( 8.5.25.8.2 )
ISO 22000(8)-3
-
8.4.2( 7.8 ) (a)( 5.67.7 )(b)(7.4)(OPRPs)( 7.5 )HACCP( 7.6.1 )(c)(PRPs)( 7.2 )(d)( 6.2 )
ISO 22000(8)-4
-
8.4.3( 8.4.1 )(a)(b)(c)(d)(e)
( 5.8.2 )( 8.5.2 )
ISO 22000(8)-5
-
8.58.5.1( 5.6 )( 5.8 )( 8.4.1 )( 8.4.2 )( 8.4.3 )( 8.2 )( 7.10.2 )( 8.5.2 )
ISO 9001ISO 9004ISO 9001
ISO 22000(8)-6
-
8.5.2( 7.4 )(OPRPs)( 7.5 )HACCP( 7.6.1 )
(a)( 5.6 )(b)(c)( 8.4.3 )(d)( 5.8.3 )
( 5.8.2 )
ISO 22000(8)-7
-
ISO 220002005
ISO 22000
-
ISO 22000HACCP
-
HACCP HACCP ISO 22000:2005
HACCP 1 7.3.2
2 7.3.37.3.5.2
3 7.3.4
45
7.3.5.1
1
6 7.47.4.2
7.4.37.4.4
HACCP ISO 22000:2005
-
PRPsHACCP
4.27.7
12
7
7.8
11
6HACCP
7.6.5
10
5CCP
7.6.49
CCP
4CCP
7.6.38
CCP
3
7.6.27
2(CCP)
ISO 22000HACCP HACCP
-
ISO 22000HACCPHACCPISO 22000(15)
4.2 5.1 5.2 5.3 5.6.1 +5.6.25.7 5.8 7.4.4
7.5(OPRP)7.7PRPsHACCP
7.87.10.38.4.2(
7.8)8.4.3(
8.4.2)8.5()
-
ISO 22000ISO 9001
-
ISO 22000ISO 9001ISO 22000ISO 9001(12)
5.2
5.5
5.7
7.2
7.3
7.3.2
7.4
7.5 (OPRP)
7.6 HACCP
8.2
8.4.2
8.4.3
-
7
(7)
1
(7.3)
2
HACCP
(7.6)
OPRPs
(7.5)5
6
(8.3)
+
(7.10.2)
8(8.4.1)
+
(8.4.2+8.4.3)
9
(8.5)
10
(7.5)
4
(7.4)
3
FSMS
ISO 22004:20051
-
ISO22000ISO22000
TEL02-23431805 [email protected]://www.bsmi.gov.tw
IISO22000SO22000
-
END