Tiêu đề 01. ISO 22000-2005 Eng-Viet-final (shared by QMP).pdf ✅

ISO 22000:2005 – FOR TRAINING PURPOSE ONLY- Trang 1/61 INTERNATIONAL ISO STANDARD 22000 FIRST EDITION 2005-09-01 FOOD SAFETY MANAGEMENT SYSTEM REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN Reference number ISO 22000 : 2005 (E)
ISO 22000:2005 – FOR TRAINING PURPOSE ONLY- Trang 2/61 Contents Page 1 Scope ................................................................................................................................................................ 11 2 Normative reference .................................................................................................................................... 13 3 Terms and definitions ................................................................................................................................... 13 4 Food safety management system ................................................................................................................. 19 4.1 General requirements ............................................................................................................................... 19 4.2 Documentation requirements ................................................................................................................... 20 5 Management responsibility .......................................................................................................................... 22 5.1 Management commitment ........................................................................................................................ 22 5.2 Food safety policy ....................................................................................................................................... 22 5.3 Food safety management system planning ............................................................................................. 23 5.4 Responsibility and authority ..................................................................................................................... 23 5.5 Food safety team leader ............................................................................................................................ 24 5.6 Communication ........................................................................................................................................... 24 5.7 Emergency preparedness and response ................................................................................................. 27 5.8 Management review .................................................................................................................................. 27 6 Resource management ................................................................................................................................. 29 6.1 Provision of resources ................................................................................................................................ 29 6.2 Human resources ........................................................................................................................................ 29 6.3 Infrastructure ............................................................................................................................................. 30 6.4 Work environment ..................................................................................................................................... 30 7 Planning and realization of safe products .................................................................................................. 30 7.1 General ........................................................................................................................................................ 30 7.2 Prerequisite programs (PRPs) .................................................................................................................. 31 7.3 Preliminary steps to enable hazard analysis........................................................................................... 33 7.4 Hazard analysis ........................................................................................................................................... 37 7.5 Establishing the operational Prerequisite programs (PRPs) ............................................................... 41 7.6 Establishing the HACCP plan ................................................................................................................... 41 7.7 Updating of preliminary information and documents specifying the PRP(s) and the HACCP plan ....................................................................................................................................................... 44 7.8 Verification planning ................................................................................................................................. 44 7.9 Traceability system .................................................................................................................................... 45 7.10 Control of nonconformity ......................................................................................................................... 46 8 Validation, verification and improvement of the food safety management system ............................ 51 8.1 General ........................................................................................................................................................ 51 8.2 Validation of control measure combinations .......................................................................................... 51 8.3 Control of monitoring and measuring ..................................................................................................... 52 8.4 Food safety management system verification ........................................................................................ 53 8.5 Improvement ............................................................................................................................................... 56 Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2000 ......................... 58
ISO 22000:2005 – FOR TRAINING PURPOSE ONLY- Trang 3/61 Noäi dung Trang 1 Phaïm vi............................................................................................................................................................ 11 2 Tieâu chuaån trích daãn ..................................................................................................................................... 13 3 Thuaät ngöõ vaø ñònh nghóa ............................................................................................................................... 13 4 Heä thoáng quaûn lyù an toaøn thöïc phaåm ......................................................................................................... 19 4.1 Yeâu caàu chung ............................................................................................................................................. 19 4.2 Yeâu caàu veà heä thoáng taøi lieäu ..................................................................................................................... 20 5 Traùch nhieäm cuûa laõnh ñaïo ........................................................................................................................... 22 5.1 Cam keát cuûa laõnh ñaïo ................................................................................................................................ 22 5.2 Chính saùch an toaøn thöïc phaåm ................................................................................................................. 22 5.3 Hoaïch ñònh Heä thoáng quaûn lyù an toaøn thöïc phaåm ................................................................................. 23 5.4 Traùch nhieäm vaø quyeàn haïn ....................................................................................................................... 23 5.5 Tröôûng nhoùm an toaøn thöïc phaåm ............................................................................................................ 24 5.6 Trao ñoåi thoâng tin ....................................................................................................................................... 24 5.7 Söï chuaån bò vaø öùng phoù vôùi tình huoáng khaån caáp .................................................................................. 27 5.8 Xem xeùt cuûa laõnh ñaïo ................................................................................................................................ 27 6 Quaûn lyù nguoàn löïc.......................................................................................................................................... 29 6.1 Cung caáp nguoàn löïc .................................................................................................................................... 29 6.2 Nguoàn nhaân löïc ........................................................................................................................................... 29 6.3 Cô sôû haï taàng ............................................................................................................................................... 30 6.4 Moâi tröôøng laøm vieäc ................................................................................................................................... 30 7 Hoaïch ñònh vaø taïo saûn phaåm an toaøn ......................................................................................................... 30 7.1 Khaùi quaùt ..................................................................................................................................................... 30 7.2 Chöông trình tieân quyeát (PRPs) ............................................................................................................... 31 7.3 Caùc böôùc chuaån bò cho hoaït ñoäng phaân tích moái nguy .......................................................................... 33 7.4 Phaân tích moái nguy ..................................................................................................................................... 37 7.5 Xaây döïng caùc chöông trình vaän haønh tieân quyeát (PRPs) ...................................................................... 41 7.6 Xaây döïng keá hoaïch HACCP ..................................................................................................................... 41 7.7 Caäp nhaät caùc thoâng tin ban ñaàu vaø caùc taøi lieäu moâ taû caùc chöông trình tieân quyeát vaø keá hoaïch HACCP ......................................................................................................................................... 44 7.8 Hoaïch ñònh vieäc thaåm tra .......................................................................................................................... 44 7.9 Heä thoáng truy tìm nguoàn goác .................................................................................................................... 45 7.10 Kieåm soaùt söï khoâng phuø hôïp ................................................................................................................... 46 8 Thaåm ñònh, thaåm tra vaø caûi tieán heä thoáng quaûn lyù an toaøn thöïc phaåm ................................................ 51 8.1 Khaùi quaùt ..................................................................................................................................................... 51 8.2 Thaåm ñònh toå hôïp caùc bieän phaùp kieåm soaùt ........................................................................................... 51 8.3 Kieåm soaùt theo doõi vaø ño löôøng ................................................................................................................ 52 8.4 Thaåm tra heä thoáng quaûn lyù an toaøn thöïc phaåm ..................................................................................... 53 8.5 Caûi tieán ......................................................................................................................................................... 56 Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2000 ......................... 58