ISO 22000 2005 TRANSLATED INTO PLAIN ENGLISH

PART

TITLE 55 TABLE OF CONTENTS

PAGE

1

Introduction

3

2

Food Safety Definitions

11

3

Overview of Requirements

18

4
4.1
4.2

Food Safety System Requirements
Establish a Food Safety Management System
Document your Food Safety Management System

PREVIEW
22
24

5
5.1
5.2
5.3
5.4
5.5
5.6
5.7
5.8

Food Safety Management Requirements
Demonstrate a Commitment to Food Safety
Establish your Organization's Food Safety Policy
Plan your Food Safety Management System (FSMS)
Clarify your FSMS Responsibilities and Authorities
Appoint a Food Safety Management Team Leader
Establish your Communication Arrangements
Develop Food Safety Emergency Procedures
Carry out Management Reviews

PREVIEW
27
28
29
30
30
31
36
37

6
6.1
6.2
6.3
6.4

Food Safety Resource Requirements
Provide Adequate FSMS Resources
Provide Adequate Human Resources
Provide Adequate Infrastructure
Provide Adequate Work Environment

PREVIEW
39
39
42
42

7
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
7.10

Food Safety Realization Requirements
Manage the Realization of Safety Products
Establish your Prerequisite Programs (PRPs)
Get Ready to do a Detailed Hazard Analysis
Perform your Organization's Hazard Analysis
Establish your Operational Prerequisite Programs
Establish your Organization's own HACCP Plan
Update Preliminary Documents and Programs
Plan and Perform your Verification Activities
Establish a Product Traceability System
Control Nonconforming Products

PREVIEW
43
43
47
56
62
63
66
67
68
69

8
8.1
8.2
8.3
8.4
8.5

Food Safety Confirmation Requirements
Confirm and Improve Food Safety Methods
Validate your Food Safety Control Measures
Control your Monitoring and Measuring Methods
Verify your Food Safety Management System
Improve your Food Safety Management System

PREVIEW
76
76
79
80
84

9

Legal and Contact Information

87