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Written by Administrator
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Tuesday, 08 March 2011 13:19 |
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Quick History of ISO 22000
June 2001: Proposal of the „Danish standardisation body (DS)“
to ISO/TC 34 („Food Products“)
Harmonization
Nov. 2001: Project Start - ISO/AWI 22000
„Food safety management systems – Requirements“
- Basis ISO Guide 72:2001 („Management Systems“)
- Accordance with FAO/WHO and national Standards
- HACCP
Sept.2005:First Version
ISO 22000 is applicable for
- organizations involved in the food chain
- organizations that have an influence on the Food Safety
(regardless of size and complexity)
e.g.
- primary production
- procession
- slaughter houses
- production of additives
- transport
- point of sale
- service provider (cleaning, pest control)
- producer of production aids
(cleaning agents, engines, packaging material....)
what has to be controlled ?
- operative PRP
- Limits for CCP
- measuring equipment
what has to be validated?
- combination PRP and HACCP Plan
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- operative PRP
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- HACCP-Study, limits for CCP, detection method
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- all defined measures to reduce or eliminate
risk to an expectable level
what has to be verified?
- control procedures
- communication flow
- hazard Analysis
- operative PRP
- Infrastructure und Maintenance
- Personal management, training
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Last Updated on Friday, 17 June 2011 21:07 |
