ISO 22000:2005 - bsmi.gov.tw · 一、iso 22000範圍及概念 二、iso 22000標準之架構 三、iso 22000標準條文介紹 四、iso 22000與haccp間之對照 五、iso 22000與iso

ISO 22000:2005ISO 22000:2005

ISO 22000

ISO 22000

ISO 22000

ISO 22000HACCP

ISO 22000ISO 9001

ISO 22000

1)ISO 22000 ISO 90012000

2)ISO 22000(FSMS)

3)ISO 22000

4)ISO 22000HACCP

5)

,

1)ISO 22000

1. ISO 220002005Food Safety Management SystemRequirements for any organization in the food chain

2.ISO 220001)2)3)4)5)6)7)8)

2)ISO 22000

ISO 22000

ISO 22000---(1)

44.14.255.15.25.35.45.55.65.75.8

ISO 22000---(2)

66.16.26.36.477.17.2(PRPs)7.37.4(HA)7.5(OPRPs)7.6 (HACCP plan)

ISO 22000---(3)

7()7.7PRPsHACCP

7.87.97.1088.18.2(validation)8.38.4(verification)8.5

ISO 22000

3.1 food safety/(3.3)

3.2 food chain1

2

3.3 food safety hazard

1 (hazard)(risk)()()ISO/IEC Guide 51

23

(:)/

3.4 food safety policy(3.9)

3.5 end product

3.6 flow diagram

3.7 control measure3.3

3.8 prerequisite program(3.2)3.5(PRPs)

(GAP)(GVP)(GMP)(GHP)(GPP)(GDP)(GTP)

3.9 operational prerequisite programPRPs(3.8)3.3/

3.10 Critical control point3.3

3.11 crticial limit3.10

3.12 (monitoring(3.7)

3.13 correction

1(3.14)

2/

3.14 corrective action12

3.15 validationHACCP(OPRPs)3.9

3.16 verification

validationverificationCX/FH 05/37/07 Codex alimentarius commission 12/2004Proposed Draft Guidelines for the Validation of Control Measures

3.17 updating/

ISO 22000(4)-1

4...4.1(a)

(b)

(c)

(d)

4.24.2.1(a)(5.2 )(b)(c)

ISO 22000(4)-2

4.2.24.2.3

(a)(b)(c)(d)(e)(f)(g)

ISO 22000(4)-3

4.2.3

ISO 22000(4)-4

ISO 22000(5)-1

5.5.1--(Top management) (a)(b)(c)(d)(e)

5.2--(Top management) (a)

(b)(c)(d)( 5.8 )(e)( 5.6 )(f)

5.3-(Top management) (a)4.1(b)

ISO 22000(5)-2

5.4--(Top management) (1)5.5(a)( 7.3.2 )(b)(c)(d)

ISO 22000(5)-3

ISO 22000(5)-4

5.65.6.1(a)(b)()(c)(d)

( 8.5.2 )( 5.8.2 )

5.6.2

ISO 22000(5)-5

(a)(b)(c)(d)(e)(f)(g)/(h)(i)(j)(k)(l)(m)( 8.5.2 )

ISO 22000(5)-6

5.7

5.85.8.1 ( 4.2.3 )

ISO 22000(5)-7

5.8.2(a)(b)( 8.4.3 ) (c)( 5.6.2 ) (d)( 5.7 )( 7.10.4 )(e) ( 8.5.2 ) (f)( 5.6.1 )(g)

ISO 22000(5)-8

5.8.3(a)( 4.1 )(b)( 8.5 )(c)( 6.1 )(d)( 5.2 )

ISO 22000(5)-9

ISO 22000(6)-1

6.6.1

6.26.2.1

6.2.2(a)(b)(c)

(d)(a)(b)(c)(e)

(f)( 5.6 )

(g)(b)(c)

ISO 22000(6)-2

6.3

6.4

ISO 22000(6)-3

ISO 22000(7)-1

7.7.1(PRPs)(OPRPs)/(HACCP)7.2(PRPs)7.2.1PRPs(a)(b)(c)

7.2.2 (PRPs)(a)(b)(c)(d)

7.2.3/PRPs((Codex))

ISO 22000(7)-2

ISO 22000(7)-3

(a)(b)(c)(d)(e)(f)()()()()(g)(h)(i)(j)(k)PRPs( 7.8 )

PRPs( 7.7 )PRPs

ISO 22000(7)-4

7.3(HA)7.3.17.3.2( 6.2.2 )

7.3.37.3.3.1( 7.4 )(a)(b)(c)(d)(e)(f)(g)/(h)( 7.7)

ISO 22000(7)-5

7.3.3.2(7.4 )(a)(b)(c)(d)(e)(f)/(g)( 7.7)

ISO 22000(7)-6

7.3.4( 7.4 )

( 7.7)

7.3.57.3.5.1

ISO 22000(7)-7

(a)(b)(c)(d)(e)7.8

7.3.5.2/( 7.4 ) ()7.7

ISO 22000(7)-8

ISO 22000(7)-9

7.4(HA)7.4.17.4.27.4.2.1(a)7.3(b)(c)(d)()

7.4.2.2(a)(b)/(c)

7.4.2.3

ISO 22000(7)-10

ISO 22000(7)-11

7.4.3(assessment)( 7.4.2 )

7.4.47.4.37.3.5.2

ISO 22000(7)-12

(OPRPs)HACCP(a)(b)()(c)(d)(e)(f)(g)(

HACCP7.67.5(OPRPs)

ISO 22000(7)-13

ISO 22000(7)-14

7.5(OPRPs)(OPRPs)(a)( 7.4.4 )(b)( 7.4.4 )(c)(d)( 7.10.17.10.2 )(e)(f)

ISO 22000(7)-15

7.6(HACCP PLAN)7.6.1HACCP(a)CCP( 7.4.4 )(b)( 7.4.4 )(c)( 7.6.3 )(d)( 7.6.4 )(e)( 7.6.5 )(f)(g)

7.6.2 (CCPs)HA ( 7.4.4 )

7.6.3 (critical limits)----()()/

ISO 22000(7)-16

7.6.4 CCPsCCPCCP(a)(b)(c)( 8.3 )(d)(e)(f)

ISO 22000(7)-17

7.6.5 HACCPCCPs( 7.10.2 )( 7.10.3 )

ISO 22000(7)-18

ISO 22000(7)-19

7.7PRPsHACCP( 7.5 )/HACCP( 7.6 )

(a)( 7.3.3 )(b)( 7.3.4 )(c)( 7.3.5.1 )(d)( 7.3.5.2 )(e)( 7.3.5.2 )HACCP( 7.6.1 )(7.2 )

7.8 (Verification planing)(a)(PRPs)( 7.2 )(b)( 7.3 )(c)OPRPs( 7.5 )HACCP( 7.6.1 )(d)( 7.4.2 )(e)

( 8.4.3 )

( 7.4.2 )7.10.3

ISO 22000(7)-20

ISO 22000(7)-21

7.9

ISO 22000(7)-22

7.107.10.1(corrections)( 7.6.5 )(a)( 7.10.3 )

(b)7.10.3(OPRPs)7.10.3

7.10.2(corrective actions)(OPRPs)(6.2)(5.4)(7.6.5)(a)()(b)(c)(d)(e)(f)(g)

ISO 22000(7)-23

ISO 22000(7)-24

7.10.37.10.3.1(a)(b)( 7.4.2 )(c)

( 7.10.4 )(withdrawal)(recall)

7.10.3.2 (release)(a)(b)(7.4.2)(c)/

7.10.3.3(disposition)(a)(b)/

ISO 22000(7)-25

7.10.4(withdrawals)

(a)(b)(1)(/)(2)(3)()( 5.8.2 )()

ISO 22000(7)-26

ISO 22000(8)-1

8.8.1/(verify)(improve)8.2OPRPsHACCP( 8.5.2 )( 3.15 )(a)(b)/( 7.4.4 )(/)//

8.3(a)(b)(c)(d)(e)

ISO 22000(8)-2

8.4(verification)8.4.1(a)(b)( 8.5.25.8.2 )

ISO 22000(8)-3

8.4.2( 7.8 ) (a)( 5.67.7 )(b)(7.4)(OPRPs)( 7.5 )HACCP( 7.6.1 )(c)(PRPs)( 7.2 )(d)( 6.2 )

ISO 22000(8)-4

8.4.3( 8.4.1 )(a)(b)(c)(d)(e)

( 5.8.2 )( 8.5.2 )

ISO 22000(8)-5

8.58.5.1( 5.6 )( 5.8 )( 8.4.1 )( 8.4.2 )( 8.4.3 )( 8.2 )( 7.10.2 )( 8.5.2 )

ISO 9001ISO 9004ISO 9001

ISO 22000(8)-6

8.5.2( 7.4 )(OPRPs)( 7.5 )HACCP( 7.6.1 )

(a)( 5.6 )(b)(c)( 8.4.3 )(d)( 5.8.3 )

( 5.8.2 )

ISO 22000(8)-7

ISO 220002005

ISO 22000

ISO 22000HACCP

HACCP HACCP ISO 22000:2005

HACCP 1 7.3.2

2 7.3.37.3.5.2

3 7.3.4

45

7.3.5.1

1

6 7.47.4.2

7.4.37.4.4

HACCP ISO 22000:2005

PRPsHACCP

4.27.7

12

7

7.8

11

6HACCP

7.6.5

10

5CCP

7.6.49

CCP

4CCP

7.6.38

CCP

3

7.6.27

2(CCP)

ISO 22000HACCP HACCP

ISO 22000HACCPHACCPISO 22000(15)

4.2 5.1 5.2 5.3 5.6.1 +5.6.25.7 5.8 7.4.4

7.5(OPRP)7.7PRPsHACCP

7.87.10.38.4.2(

7.8)8.4.3(

8.4.2)8.5()

ISO 22000ISO 9001

ISO 22000ISO 9001ISO 22000ISO 9001(12)

5.2

5.5

5.7

7.2

7.3

7.3.2

7.4

7.5 (OPRP)

7.6 HACCP

8.2

8.4.2

8.4.3

7

(7)

1

(7.3)

2

HACCP

(7.6)

OPRPs

(7.5)5

6

(8.3)

+

(7.10.2)

8(8.4.1)

+

(8.4.2+8.4.3)

9

(8.5)

10

(7.5)

4

(7.4)

3

FSMS

ISO 22004:20051

ISO22000ISO22000

TEL02-23431805 [email protected]://www.bsmi.gov.tw

IISO22000SO22000

END