ISO2自查内容标准要求Word文件下载.docx

1、食品安全管理体系策划Food safety management system planning 5.4职责和权限Responsibility and authority 5.5食品安全小组组长Food safety team leader 5.6沟通Communication 5.7应急准备和响应Emergency preparedness and response 5.8管理评审Management review6.1资源提供Provision of resources 6.2人力资源Human resources 6.3基础设施Infrastructure 6.4工作环境Work env

2、ironment 7.1总则General7.2前提方案Prerequisite programmes （PRPs） 7.3实施危害分析的预备步骤Preliminary steps to enable hazard analysis 7.4危害分析Hazard analysis 7.5操作性前提方案的建立Establishing the operational PRPs 7.6HACCP计划的建立Establishing the HACCP plan7.7预备信息的更新、规定前提方案和HACCP计划文件的更新Updating of preliminary information and doc

3、uments specifying the PRPs and the HACCP Plan 7.8验证策划Verification planning 7.9可追溯性系统Traceability system 7.10不符合控制Control of nonconformity 8.1总则General 8.2控制措施组合的确认Validation of control measure combinations 8.3监视和测量的控制Control of monitoring and measuring 8.4食品安全管理体系的验证Food safety management system ver

4、ification 8.5改进Improvement ISO22002-1前提方案自查内容4.1总要求General requirements 4.2环境Environment 4.3工厂位置Locations of establishments 5.1总要求General requirements 5.2内部设计、布局和交通Internal design, layout and traffic patterns 5.3内部结构和装置Internal structures and fittings 5.4设备位置Location of equipment 5.5实验室设施Laboratory

5、facilities 5.6临时/移动装置和售卖机Temporary/mobile premises and vending machines 5.7食品、包装材料、辅料和非食品化学品的储存Storage of food, packaging materials, ingredients and non food chemicals 6.1 总要求General requirements 6.2 水供给Water supply 6.3 锅炉的化学物质Boiler chemicals 6.4 空气质量和通风Air quality and ventilation 6.5 压缩空气和其他气体Comp

6、ressed air and other gases 6.5 照明Lighting 7.1 总要求General requirements 7.2废弃物和不可食用物或有害物容器Containers for waste and inedible or hazardous substances 7.3废弃物管理和清理Waste management and removal 7.4下水道和排水系统Drains and drainage 8.1 总要求General requirements 8.2 卫生设计Hygienic design 8.3 产品接触面Product contact surfac

7、es 8.4温度监控设备Temperature control and monitoring equipment 8.5清洗厂房、器具和设备Cleaning plant, utensils and equipment 8.6预防性和纠正性维护Preventive and corrective maintenance 9.1总要求General requirements 9.2供应商的选择和管理Selection and management of suppliers 9.3进货物料（原料/辅料/包装材料）的要求Incoming material requirements （raw/ingred

8、ients/packaging） 10.1总要求General requirements 10.2微生物交叉污染Microbiological cross contamination 10.3过敏源管理Allergen management 10.4物理污染Physical contamination 11.1总要求General requirements 11.2清洁和消毒剂和工具Cleaning and sanitizing agents and tools 11.3清洁和消毒程序cleaning and sanitizing programmes 11.4原位清洁（CIP）系统Clean

9、ing in place （CIP） systems 11.5监测卫生有效性Monitoring sanitation effectiveness 12.1总要求General requirements 12.2虫害控制计划Pest control programmes12.3预防进入Preventing access 12.4孳生和出没Harbourage and infestations 12.5监视和探测Monitoring and detection 12.6根除Eradication 13.1总要求General requirements13.2人员卫生设施和厕所Personnel

10、hygiene facilities and toilets 13.3 员工食堂和指定饮食区域Staff canteens and designated eating areas 13.4 工作服和防护服Workwear and protective clothing 13.5 健康状况Health status 13.6 疾病和受伤Illness and injuries 13.7人员清洁Personal cleanliness 13.8人员行为Personal behaviour 10.1 总要求General requirements 10.2 储存、标识和可追溯性Storage. id

11、entification and traceability 10.2 返工方法Rework usage 10.3 总要求General requirements 15.2产品召回的要求Product recall requirements 16.1总要求General requirements 16.2库存要求Warehousing requirements 16.3车辆、传输带和容器Vehicles, conveyances and containers 17. 产品信息/消费者的意识Product information/consumer awareness 18. 食品防护，生物预警和生

12、物反恐Food defence, biovigilance and bioterrorism 18.1 总要求General requirements 18.2 进入控制Access controls 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。Other items required by applicable legislation, recognized sector codes and customer requirements. 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。Specifications for s

13、ervices.The organization shall ensure that all services （including utilities, transport and maintenance） which are provided and may have an impact on food safety. 1.1 应有明确的要求。Shall have specified requirements. 1.2 应当在文件中进行描述，以便实施危害分析。Shall be described in documents to the extent needed to conduct hazard analysis. 1.3 应按前提方案技术规格的要求进行管理。Shall be managed in conformance with the requirements of technical specification for sector PRPs. 2 员工食品安全监管Supervision of personnel in application food safety principles. 2.1