The ISO STANDARD 22000 Food Safety Management Systems Requirements anizations throughout the food chain By Claus Heggum (Danish Dairy Board) Targeted users of ISO 22000 Scope: All types anizations within the food chains (advanced/less advanced, with/Ps) National ISO 22000 legislation Willing & capable based upon Codex Willing, but not P (yet) capable Guidelines Not willing, not capable Key characteristics Clarifies existing terms that are often confused Systematic decision making Transparent control system Food chain approach Combines recognized key food safety elements: ¾ System management (ISO 9000 approach) ¾ munication (internally, externally) ¾ Prerequisite programs (=basic hygiene, GHP, etc) ¾ P based hazard control Further development of the P concept Terms that are often confused Risk & Hazard Risk = probability of getting ill by ingesting a certain hazard & the severity of that illness Hazard = agent causing the illness Risk analysis & Hazard analysis Risk analysis = governmental task Hazard analysis = industry task Monitoring - Verification - Validation •During operation •After operation • Prior to operation • Documenting that • Documenting that • Documenting that the control • monitoring works the control measure measure • degree of intended is capable of functions as delivering the intended control has been delivered needed effects Principle of equivalence A ”milk product chain” Primary producer Manufacturer Distributor Consumer Control measures One extreme: Developing countries - no/minimal control of animal health - ”normal” or additional control during manufacturing Solution: - often, additional control at consumption level e focus & food Opposite extreme: Raw milk cheese: chain - Max. control of animal health and hygiene at farm level management - Increased control during/after manufacture, using hurdle technology -
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