文档介绍：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
-