I.S. EN ISO 22000:2005
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN
Hardcopy , PDF
14-03-2019
English
01-01-2005
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.
Dates of withdrawal of national standards are available from NSAI.
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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 |
| Standards | Relationship |
| NEN EN ISO 22000 : 2005 | Identical |
| SN EN ISO 22000 : 2005 CORR 2006 | Identical |
| NBN EN ISO 22000 : 2005 COR 2006 | Identical |
| EN ISO 22000:2005 | Identical |
| NS EN ISO 22000 : 1ED 2005 | Identical |
| UNE-EN ISO 22000:2005 | Identical |
| BS EN ISO 22000:2005 | Identical |
| NF EN ISO 22000 : 2005 | Identical |
| DIN EN ISO 22000:2005-11 | Identical |
| UNI EN ISO 22000 : 2005 | Identical |
| ISO 22000:2005 | Identical |
| 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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