新版食品安全管理手册ISO2版Word文档格式.docx
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0.1目录
0封面........................................................................1
0.1目录......................................................................2
0.2管理手册修改记录..........................................................4
0.3颁布令....................................................................5
0.4食品安全方针和目标........................................................6
0.5公司简介..................................................................7
0.6任命书(管理者代表)......................................................9
0.7任命书(食品安全小组组长)...............................................10
0.8FSMS管理原则............................................................12
0.9FSMS管理流程(按过程方法和PDCA).......................................14
1范围.......................................................................15
2规范性引用文件.............................................................17
3术语和定义.................................................................19
4组织的环境.................................................................20
4.1理解组织及其环境.........................................................20
4.2理解相关方的需求和期望...................................................20
4.3确定食品安全管理体系的范围...............................................21
4.4食品安全管理体系.........................................................21
5领导作用...................................................................23
5.1领导作用和承诺...........................................................23
5.2食品安全方针.............................................................23
5.3组织的岗位、职责和权限...................................................24
6策划.......................................................................30
6.1应对风险和机遇的措施.....................................................30
6.2食品安全管理体系目标及其实现的策划.......................................30
6.3变更的策划...............................................................31
7支持.......................................................................32
7.1资源.....................................................................32
7.1.1总则...................................................................32
7.1.2人员...................................................................32
7.1.3基础设施...............................................................32
7.1.4工作环境...............................................................33
7.1.5食品安全管理体系外部的发展要素.........................................34
7.1.6外部提供过程、产品和服务的控制.........................................35
7.2能力.....................................................................36
7.3意识.....................................................................36
7.4沟通.....................................................................37
7.4.1总则...................................................................37
7.4.2外部沟通...............................................................37
7.4.3内部沟通...............................................................37
7.5成文信息.................................................................37
8运行.......................................................................38
8.1运行策划和控制...........................................................38
8.2前提方案.................................................................38
8.3可追溯性系统.............................................................39
8.4应急准备和响应...........................................................39
8.4.1总则...................................................................39
8.4.2紧急情况和事件的处理...................................................40
8.5危害控制.................................................................40
8.5.1实施危害分析的预备步骤.................................................40
8.5.2危害分析...............................................................40
8.5.3控制措施和控制措施组合的确认...........................................42
8.5.4危害控制计划(HACCP/OPRP计划)........................................43
8.6前提方案和危害控制计划信息更新...........................................46
8.7监视和测量的控制.........................................................46
8.8与前提方案PRPs和危害控制计划相关的验证..................................47
8.8.1验证...................................................................47
8.8.2验证活动结果的分析.....................................................47
8.9不符合产品和过程的控制...................................................47
8.9.1总则...................................................................47
8.9.2纠正...................................................................47
8.9.3纠正措施...............................................................48
8.9.4潜在不安全产品的处理...................................................48
8.9.5撤回/召回..............................................................49
9绩效评价...................................................................51
9.1监视、测量、分析和评价...................................................5