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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Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 (ISO 22000:2005)
Amended by

EN ISO 22000:2005/AC:2006

Superseded date

01-15-2019

Published date

09-01-2005

Publisher

Comite Europeen de Normalisation

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.

Committee
CEN/BT
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Superseded
SupersededBy

DIN EN 15593:2008-05 Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements
UNI EN 15593 : 2008 PACKAGING - MANAGEMENT OF HYGIENE IN THE PRODUCTION OF PACKAGING FOR FOODSTUFFS - REQUIREMENTS
S.R. CWA 16597:2013 FISHBIZZ BUSINESS CASE - FOR MONITORING OF QUALITY AND SALES OF FISH PRODUCTS
BS EN 15593:2008 Packaging. Management of hygiene in the production of packaging for foodstuffs. Requirements
UNE-EN 14065:2017 Textiles - Laundry processed textiles - Biocontamination control system
I.S. EN 14065:2016 TEXTILES - LAUNDRY PROCESSED TEXTILES - BIOCONTAMINATION CONTROL SYSTEM
VDI 2083 Blatt 8.1:2014-10 Cleanroom technology - Air cleanliness chemical concentration (ACC)
PD CEN/TR 15809:2008 Characterization of sludges. Hygienic aspects. Treatments
CEN/TR 15809:2008 Characterization of sludges - Hygienic aspects - Treatments
S.R. CEN/TR 15809:2008 CHARACTERIZATION OF SLUDGES - HYGIENIC ASPECTS - TREATMENTS
DIN EN 15593 E : 2008 PACKAGING - MANAGEMENT OF HYGIENE IN THE PRODUCTION OF PACKAGING FOR FOODSTUFFS - REQUIREMENTS
I.S. EN 15593:2008 PACKAGING - MANAGEMENT OF HYGIENE IN THE PRODUCTION OF PACKAGING FOR FOODSTUFFS - REQUIREMENTS
BS EN 14065:2016 Textiles. Laundry processed textiles. Biocontamination control system
EN 14065:2016 Textiles - Laundry processed textiles - Biocontamination control system
EN 15593:2008 Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements
DIN EN 14065:2016-08 TEXTILES - LAUNDRY PROCESSED TEXTILES - BIOCONTAMINATION CONTROL SYSTEM

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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