ISO2自查内容标准要求Word文件下载.docx
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食品安全管理体系策划Foodsafetymanagementsystemplanning
5.4
职责和权限Responsibilityandauthority
5.5
食品安全小组组长Foodsafetyteamleader
5.6
沟通Communication
5.7
应急准备和响应Emergencypreparednessandresponse
5.8
管理评审Managementreview
6.1
资源提供Provisionofresources
6.2
人力资源Humanresources
6.3
基础设施Infrastructure
6.4
工作环境Workenvironment
7.1
总则General
7.2
前提方案Prerequisiteprogrammes(PRPs)
7.3
实施危害分析的预备步骤Preliminarystepstoenablehazardanalysis
7.4
危害分析Hazardanalysis
7.5
操作性前提方案的建立EstablishingtheoperationalPRPs
7.6
HACCP计划的建立EstablishingtheHACCPplan
7.7
预备信息的更新、规定前提方案和HACCP计划文件的更新UpdatingofpreliminaryinformationanddocumentsspecifyingthePRPsandtheHACCPPlan
7.8
验证策划Verificationplanning
7.9
可追溯性系统Traceabilitysystem
7.10
不符合控制Controlofnonconformity
8.1
总则General
8.2
控制措施组合的确认Validationofcontrolmeasurecombinations
8.3
监视和测量的控制Controlofmonitoringandmeasuring
8.4
食品安全管理体系的验证Foodsafetymanagementsystemverification
8.5
改进Improvement
ISO22002-1前提方案自查内容
4.1总要求Generalrequirements
4.2环境Environment
4.3工厂位置Locationsofestablishments
5.1总要求Generalrequirements
5.2内部设计、布局和交通Internaldesign,layoutand
trafficpatterns
5.3内部结构和装置Internalstructuresandfittings
5.4设备位置Locationofequipment
5.5实验室设施Laboratoryfacilities
5.6临时/移动装置和售卖机Temporary/mobilepremisesandvendingmachines
5.7食品、包装材料、辅料和非食品化学品的储存Storageoffood,packagingmaterials,ingredientsandnonfoodchemicals
6.1总要求Generalrequirements
6.2水供给Watersupply
6.3锅炉的化学物质Boilerchemicals
6.4空气质量和通风Airqualityandventilation
6.5压缩空气和其他气体Compressedairandothergases
6.5照明Lighting
7.1总要求Generalrequirements
7.2废弃物和不可食用物或有害物容器Containersforwasteandinedibleorhazardoussubstances
7.3废弃物管理和清理Wastemanagementandremoval
7.4下水道和排水系统Drainsanddrainage
8.1总要求Generalrequirements
8.2卫生设计Hygienicdesign
8.3产品接触面Productcontactsurfaces
8.4温度监控设备Temperaturecontrolandmonitoringequipment
8.5清洗厂房、器具和设备Cleaningplant,utensilsandequipment
8.6预防性和纠正性维护Preventiveandcorrectivemaintenance
9.1总要求Generalrequirements
9.2供应商的选择和管理Selectionandmanagementofsuppliers
9.3进货物料(原料/辅料/包装材料)的要求Incomingmaterialrequirements(raw/ingredients/packaging)
10.1总要求Generalrequirements
10.2微生物交叉污染Microbiologicalcrosscontamination
10.3过敏源管理Allergenmanagement
10.4物理污染Physicalcontamination
11.1总要求Generalrequirements
11.2清洁和消毒剂和工具Cleaningandsanitizingagentsandtools
11.3清洁和消毒程序cleaningandsanitizingprogrammes
11.4原位清洁(CIP)系统Cleaninginplace(CIP)systems
11.5监测卫生有效性Monitoringsanitationeffectiveness
12.1总要求Generalrequirements
12.2虫害控制计划Pestcontrolprogrammes
12.3预防进入Preventingaccess
12.4孳生和出没Harbourageandinfestations
12.5监视和探测Monitoringanddetection
12.6根除Eradication
13.1总要求Generalrequirements
13.2人员卫生设施和厕所Personnelhygienefacilitiesandtoilets
13.3员工食堂和指定饮食区域Staffcanteensanddesignatedeatingareas
13.4工作服和防护服Workwearandprotectiveclothing
13.5健康状况Healthstatus
13.6疾病和受伤Illnessandinjuries
13.7人员清洁Personalcleanliness
13.8人员行为Personalbehaviour
10.1总要求Generalrequirements
10.2储存、标识和可追溯性Storage.identificationandtraceability
10.2返工方法Reworkusage
10.3总要求Generalrequirements
15.2产品召回的要求Productrecallrequirements
16.1总要求Generalrequirements
16.2库存要求Warehousingrequirements
16.3车辆、传输带和容器Vehicles,conveyancesandcontainers
17.产品信息/消费者的意识
Productinformation/consumerawareness
18.食品防护,生物预警和生物反恐Fooddefence,biovigilanceandbioterrorism
18.1总要求Generalrequirements
18.2进入控制Accesscontrols
其他项目所要求的适用法律,公认的行业法规和客户的需求。
Otheritemsrequiredbyapplicablelegislation,recognizedsectorcodesandcustomerrequirements.
FSSC22000的附加要求自查
1
服务规范。
组织应确保所有服务包括公用设施、运输和影响食品安全的维护。
Specificationsforservices.Theorganizationshallensurethatallservices(includingutilities,transportandmaintenance)whichareprovidedandmayhaveanimpactonfoodsafety.
1.1
应有明确的要求。
Shallhavespecifiedrequirements.
1.2
应当在文件中进行描述,以便实施危害分析。
Shallbedescribedindocumentstotheextentneededtoconducthazardanalysis.
1.3
应按前提方案技术规格的要求进行管理。
ShallbemanagedinconformancewiththerequirementsoftechnicalspecificationforsectorPRPs.
2
员工食品安全监管Supervisionofpersonnelinapplicationfoodsafetyprinciples.
2.1