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I.S. EN ISO 22000:2005

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN
Available format(s)

Hardcopy , PDF

Superseded date

14-03-2019

Language(s)

English

Published date

01-01-2005

Preview

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

ISO 19011:2011 Guidelines for auditing management systems
ISO/IEC Guide 62:1996 General requirements for bodies operating assessment and certification/registration of quality systems
ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
ISO/IEC Guide 51:2014 Safety aspects Guidelines for their inclusion in standards
ISO 14159:2002 Safety of machinery — Hygiene requirements for the design of machinery
ISO 9004:2009 Managing for the sustained success of an organization A quality management approach
ISO 10012:2003 Measurement management systems — Requirements for measurement processes and measuring equipment
ISO 9001:2015 Quality management systems — Requirements
ISO 9000:2015 Quality management systems — Fundamentals and vocabulary
ISO 22005:2007 Traceability in the feed and food chain General principles and basic requirements for system design and implementation

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