Food safety management systems - Requirements for any organization in the food chain (ISO 22000:2005)

ISO 22000:2005 specifies 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.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
-- to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
-- to demonstrate compliance with applicable statutory and regulatory food safety requirements,
-- to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
-- to ensure that the organization conforms to its stated food safety policy,
-- to demonstrate such conformity to relevant interested parties, and
-- to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.

Managementsysteme für die Lebensmittelsicherheit - Anforderungen an Organisationen in der Lebensmittelkette (ISO 22000:2005)

Die vorliegende Internationale Norm definiert Anforderungen an ein Managementsystem für Lebensmittel-sicherheit für Organisationen in der Lebensmittelkette, die nachweisen müssen, dass sie gesundheitliche Gefahren durch Lebensmittel beherrschen können, um sicherzustellen, dass Lebensmittel zum Zeitpunkt des menschlichen Verzehrs sicher sind.
Sie gilt für alle Organisationen, ungeachtet ihrer Größe, die in irgendeiner Form in der Lebensmittelkette mitwirken und Systeme anwenden wollen, die konstant sichere Produkte liefern. Die Übereinstimmung mit den Anforderungen dieser Internationalen Norm kann mittels Verwendung interner und/oder externer Ressourcen erreicht werden.
Die vorliegende Internationale Norm definiert Anforderungen, aufgrund deren eine Organisation in der Lage sein soll,
a)   ein Managementsystem für Lebensmittelsicherheit zu planen, zu implementieren, anzuwenden, aufrechtzuerhalten und zu aktualisieren, dessen Zweck darin besteht, Produkte zu liefern, bei deren bestimmungsgemäßem Gebrauch sichergestellt ist, dass diese für den Verbraucher sicher sind,
b)   die Einhaltung der zutreffenden rechtlichen Anforderungen zur Lebensmittelsicherheit darzulegen,
c)   Kundenanforderungen zu prüfen und zu beurteilen und die Übereinstimmung mit denjenigen gemeinsam vereinbarten Kundenanforderungen darzulegen, die sich auf die Lebensmittelsicherheit beziehen, um die Kundenzufriedenheit zu erhöhen,
d)   die Belange der Lebensmittelsicherheit mit ihren Lieferanten, Kunden und relevanten Beteiligten in der Lebensmittelkette effektiv zu kommunizieren,
e)   die Übereinstimmung mit ihrer eigenen Lebensmittelsicherheitspolitik sicherzustellen,
f)   diese Übereinstimmung gegenüber relevanten Beteiligten darzulegen und
g)   die Zertifizierung ihres Managementsystems für Lebensmittelsicherheit hinsichtlich der Übereinstimmung mit dieser Internationalen Norm durch eine externe Stelle anzustreben, eine Selbstbewertung vorzunehmen oder eine Konformitätserklärung abzugeben.

Systemes de management de la sécurité des denrées alimentaires - Exigences pour tout organisme appartenant a la chaîne alimentaire (ISO 22000:2005)

L'ISO 22000:2005 spécifie les exigences relatives à un système de management de la sécurité des denrées alimentaires dans la chaîne alimentaire, lorsqu'un organisme a besoin de démontrer son aptitude à maîtriser les dangers liés à la sécurité des denrées alimentaires, afin de garantir que la denrée alimentaire est sûre au moment de sa consommation par l'homme.
Elle s'applique à tous les organismes, indépendamment de leur taille, qui sont impliqués dans un aspect de la chaîne alimentaire et veulent mettre en oeuvre des systèmes permettant de fournir en permanence des produits sûrs. Les moyens mis en oeuvre pour satisfaire toutes les exigences de la présente Norme internationale peuvent être réalisés par l'utilisation de ressources internes et/ou externes.
L'ISO 22000:2005 définit des exigences pour permettre à un organisme de:
planifier, mettre en oeuvre, exploiter, maintenir et mettre à jour un système de management de la sécurité des denrées alimentaires destiné à fournir des produits qui, conformément à leur usage prévu, sont sûrs pour le consommateur;
démontrer la conformité avec les exigences légales et réglementaires applicables en matière de sécurité des denrées alimentaires;
évaluer et apprécier les exigences du client, démontrer la conformité avec les exigences établies en accord avec lui et relatives à la sécurité des denrées alimentaires afin d'améliorer la satisfaction du client;
communiquer efficacement sur les questions relatives à la sécurité des denrées alimentaires avec ses fournisseurs, ses clients et les parties intéressées de la chaîne alimentaire;
garantir la conformité avec sa politique déclarée en matière de sécurité des aliments;
démontrer cette conformité aux parties intéressées; et
faire certifier/enregistrer son système de management de la sécurité des denrées alimentaires par un organisme extérieur, ou effectuer une auto-évaluation/ auto-déclaration de conformité à l'ISO 22000:2005.

Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski verigi (ISO 22000:2005)

Ta mednarodni standard navaja zahteve za sistem vodenja varnosti živil, ko organizacija v prehranski verigi dokazuje, da je sposobna nadzorovati dejavnike tveganja in s tem zagotoviti varnost živila v času njegovega zaužitja.
Primeren je za vse organizacije ne glede na velikost, ki so kakorkoli vključene v prehransko verigo in želijo izvajati sisteme, ki stalno zagotavljajo varnost izdelkov. Pomen katerekoli zahteve tega mednarodnega standarda je lahko izpopolnjen z uporabo notranjih ali zunanjih virov.
Ta mednarodni standard določa zahteve, ki organizaciji omogočajo:
a)načrtovati, izvajati, voditi, vzdrževati in posodabljati sistem vodenja varnosti živil, s katerim zagotovi izdelke, ki so glede na namen uporabe varni za uživanje;
b)prikazati skladnost z ustreznimi zakonskimi in regulativnimi zahtevami za varnost živil;
c)vrednotiti in oceniti zahteve kupcev in prikazati skladnost z medsebojno usklajenimi zahtevami kupcev glede varnosti živil, da bi se povečalo njihovo zadovoljstvo;
d)uspešno povezati vidike varnosti živil svojih dobaviteljev, odjemalcev in vključenih zainteresiranih strank v prehranski verigi;
e)zagotavljati, da usklajuje določeno politiko zagotavljanja varnih živil;
f)prikazati tako usklajenost pomembnim zainteresiranim strankam in
g)pridobiti certifikacijo ali registracijo svojega sistema vodenja varnosti živil pri zunanji organizaciji ali izvesti samoocenjevanje ali samodeklariranje skladnosti s tem mednarodnim standardom.
Vse zahteve tega mednarodnega standarda so splošne in so namenjene vsem organizacijam v prehranski verigi ne glede na velikost in kompleksnost. To vključuje vse organizacije, ki so neposredno ali posredno vključene v enega ali več členov prehranske verige. Med organizacijami, ki so neposredno vključene, so proizvajalci krme, kmetje, proizvajalci sestavin, proizvajalci živil, trgovci, izvajalci strežbe hrane, oskrbe z živili, izvajalci čiščenja in sanitacije, prevoza, skladiščenja in distribucije. Med drugimi organizacijami, ki so posredno vključene, so dobavitelji opreme, čistilnih in sanitacijskih sredstev, embalaže in drugih materialov, ki vstopajo v stik z živili.
Ta mednarodni standard omogoča majhnim in/ali manj razvitim organizacijam (npr. malim kmetijam, distributerjem, trgovcem ali strežbi), da izvajajo kombinacijo kontrolnih ukrepov, ki je bila razvita z zunanjo pomočjo.
OPOMBA:Napotki za uporabo tega mednarodnega standarda so podani v ISO/TS 22004.

General Information

Status
Withdrawn
Publication Date
31-Oct-2005
Withdrawal Date
26-Aug-2018
Current Stage
9900 - Withdrawal (Adopted Project)
Start Date
21-Aug-2018
Due Date
13-Sep-2018
Completion Date
27-Aug-2018

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SLOVENSKI SIST EN ISO 22000:2005

STANDARD
november 2005
Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski
verigi (ISO 22000:2005)
Food safety management systems - Requirements for any organization in the food
chain (ISO 22000:2005)
ICS 67.020 Referenčna številka
SIST EN ISO 22000:2005(en)
©  Standard je založil in izdal Slovenski inštitut za standardizacijo. Razmnoževanje ali kopiranje celote ali delov tega dokumenta ni dovoljeno

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EUROPEAN STANDARD
EN ISO 22000
NORME EUROPÉENNE
EUROPÄISCHE NORM
September 2005
ICS 67.020

English Version
Food safety management systems - Requirements for any
organization in the food chain (ISO 22000:2005)
Systèmes de management de la sécurité des denrées Managementsysteme für die Lebensmittelsicherheit -
alimentaires - Exigences pour tout organisme appartenant Anforderungen an Organisationen in der gesamten
à la chaîne alimentaire (ISO 22000:2005) Lebensmittelkette (ISO 22000:2005)
This European Standard was approved by CEN on 18 August 2005.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Central Secretariat or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,
Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2005 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 22000:2005: E
worldwide for CEN national Members.

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EN ISO 22000:2005 (E)





Foreword


This document (EN ISO 22000:2005) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/SS C01 "Food
Products", the secretariat of which is held by CMC.

This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by March 2006, and conflicting national
standards shall be withdrawn at the latest by March 2006.

According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary,
Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.



Endorsement notice

The text of ISO 22000:2005 has been approved by CEN as EN ISO 22000:2005 without any
modifications.

2

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INTERNATIONAL ISO
STANDARD 22000
First edition
2005-09-01
Food safety management systems —
Requirements for any organization in the
food chain
Systèmes de management de la sécurité des denrées alimentaires —
Exigences pour tout organisme appartenant à la chaîne alimentaire

Reference number
ISO 22000:2005(E)
©
ISO 2005

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ISO 22000:2005(E)
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©
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ISO 22000:2005(E)
Contents Page
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 2
4 Food safety management system . 4
4.1 General requirements . 4
4.2 Documentation requirements . 5
5 Management responsibility . 5
5.1 Management commitment . 5
5.2 Food safety policy . 6
5.3 Food safety management system planning . 6
5.4 Responsibility and authority . 6
5.5 Food safety team leader . 6
5.6 Communication . 7
5.7 Emergency preparedness and response . 8
5.8 Management review . 8
6 Resource management . 8
6.1 Provision of resources . 8
6.2 Human resources . 9
6.3 Infrastructure . 9
6.4 Work environment . 9
7 Planning and realization of safe products . 9
7.1 General . 9
7.2 Prerequisite programmes (PRPs) . 10
7.3 Preliminary steps to enable hazard analysis . 11
7.4 Hazard analysis . 13
7.5 Establishing the operational prerequisite programmes (PRPs) . 14
7.6 Establishing the HACCP plan . 14
7.7 Updating of preliminary information and documents specifying the PRPs
and the HACCP plan . 15
7.8 Verification planning . 16
7.9 Traceability system . 16
7.10 Control of nonconformity . 16
8 Validation, verification and improvement of the food safety management system . 18
8.1 General . 18
8.2 Validation of control measure combinations . 19
8.3 Control of monitoring and measuring . 19
8.4 Food safety management system verification . 19
8.5 Improvement . 20
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ISO 22000:2005(E)
Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2000 . 22
Annex B (informative) Cross references between HACCP and ISO 22000:2005 . 27
Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use . 28
Bibliography . 32
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ISO 22000:2005(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International
Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 22000 was prepared by Technical Committee ISO/TC 34, Food products.
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ISO 22000:2005(E)
Introduction
Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the
consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate
control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all
the parties participating in the food chain.
Organizations within the food chain range from feed producers and primary producers through food
manufacturers, transport and storage operators and subcontractors to retail and food service outlets (together
with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives
and ingredients). Service providers are also included.
This International Standard specifies the requirements for a food safety management system that combines the
following generally recognized key elements to ensure food safety along the food chain, up to the point of final
consumption:
— interactive communication;
— system management;
— prerequisite programmes;
— HACCP principles.
Communication along the food chain is essential to ensure that all relevant food safety hazards are identified
and adequately controlled at each step within the food chain. This implies communication between
organizations both upstream and downstream in the food chain. Communication with customers and suppliers
about identified hazards and control measures will assist in clarifying customer and supplier requirements (e.g.
with regard to the feasibility and need for these requirements and their impact on the end product).
Recognition of the organization's role and position within the food chain is essential to ensure effective
interactive communication throughout the chain in order to deliver safe food products to the final consumer. An
example of the communication channels among interested parties of the food chain is shown in Figure 1.
The most effective food safety systems are established, operated and updated within the framework of a
structured management system and incorporated into the overall management activities of the organization.
This provides maximum benefit for the organization and interested parties. This International Standard has
been aligned with ISO 9001 in order to enhance the compatibility of the two standards. Cross-references
between this International Standard and ISO 9001 are provided in Annex A.
This International Standard can be applied independently of other management system standards. Its
implementation can be aligned or integrated with existing related management system requirements, while
organizations may utilize existing management system(s) to establish a food safety management system that
complies with the requirements of this International Standard.
This International Standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP)
system and application steps developed by the Codex Alimentarius Commission. By means of auditable
requirements, it combines the HACCP plan with prerequisite programmes (PRPs). Hazard analysis is the key to
an effective food safety management system, since conducting a hazard analysis assists in organizing the
knowledge required to establish an effective combination of control measures. This International Standard
requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may
be associated with the type of process and facilities used, are identified and assessed. Thus it provides the
means to determine and document why certain identified hazards need to be controlled by a particular
organization and why others need not.
During hazard analysis, the organization determines the strategy to be used to ensure hazard control by
combining the PRP(s), operational PRP(s) and the HACCP plan.
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ISO 22000:2005(E)
NOTE The figure does not show the type of interactive communications along and across the food chain that by-pass
immediate suppliers and customers.
Figure 1 — Example of communication within the food chain
Cross-references between the Codex Alimentarius Commission HACCP principles and application steps (see
Reference [11]) and this International Standard are provided in Annex B.
To facilitate the application of this International Standard, it has been developed as an auditable standard.
However, individual organizations are free to choose the necessary methods and approaches to fulfil the
requirements of this International Standard. To assist individual organizations with the implementation of this
International Standard, guidance on its use is provided in ISO/TS 22004.
This International Standard is intended to address aspects of food safety concerns only. The same approach as
provided by this International Standard can be used to organize and respond to other food specific aspects (e.g.
ethical issues and consumer awareness).
This International Standard allows an organization (such as a small and/or less developed organization) to
implement an externally developed combination of control measures.
The aim of this International Standard is to harmonize on a global level the requirements for food safety
management for businesses within the food chain. It is particularly intended for application by organizations that
seek a more focused, coherent and integrated food safety management system than is normally required by
law. It requires an organization to meet any applicable food safety related statutory and regulatory requirements
through its food safety management system.
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.
viii

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INTERNATIONAL STANDARD ISO 22000:2005(E)
Food safety management systems — Requirements for any
organization in the food chain
1Scope
This International Standard specifies 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.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and
want to implement systems that consistently provide safe products. The means of meeting any requirements of
this International Standard can be accomplished through the use of internal and/or external resources.
This International Standard specifies requirements to enable an organization
a) to plan, implement, operate, maintain and update a food safety management system aimed at providing
products that, according to their intended use, are safe for the consumer,
b) to demonstrate compliance with applicable statutory and regulatory food safety requirements,
c) to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed
customer requirements that relate to food safety, in order to enhance customer satisfaction,
d) to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in
the food chain,
e) to ensure that the organization conforms to its stated food safety policy,
f) to demonstrate such conformity to relevant interested parties, and
g) to seek certification or registration of its food safety management system by an external organization, or
make a self-assessment or self-declaration of conformity to this International Standard.
All requirements of this International Standard are generic and are intended to be applicable to all organizations
in the food chain regardless of size and complexity. This includes organizations directly or indirectly involved in
one or more steps of the food chain. Organizations that are directly involved include, but are not limited to, feed
producers, harvesters, farmers, producers of ingredients, food manufacturers, retailers, food services, catering
services, organizations providing cleaning and sanitation services, transportation, storage and distribution
services. Other organizations that are indirectly involved include, but are not limited to, suppliers of equipment,
cleaning and sanitizing agents, packaging material, and other food contact materials.
This International Standard allows an organization, such as a small and/or less developed organization (e.g. a
small farm, a small packer-distributor, a small retail or food service outlet), to implement an externally developed
combination of control measures.
NOTE Guidance on the application of this International Standard is given in ISO/TS 22004.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.
ISO 9000:2000, Quality management systems — Fundamentals and vocabulary
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ISO 22000:2005(E)
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 9000 and the following apply.
For the convenience of the users of this International Standard, some of the definitions in ISO 9000 are quoted
with added notes that are applicable only to this special application.
NOTE Terms are not defined where they retain their normal dictionary definition. Where bold type is used in a definition,
this indicates a cross-reference to another term defined in this clause, and the number reference for the term is given in
parentheses.
3.1
food safety
concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its
intended use
NOTE 1 Adapted from Reference [11].
NOTE 2 Food safety is related to the occurrence of food safety hazards (3.3) and does not include other human health
aspects related to, for example, malnutrition.
3.2
food chain
sequence of the stages and operations involved in the production, processing, distribution, storage and
handling of a food and its ingredients, from primary production to consumption
NOTE 1 This includes the production of feed for food-producing animals and for animals intended for food production.
NOTE 2 The food chain also includes the production of materials intended to come into contact with food or raw materials.
3.3
food safety hazard
biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health
effect
NOTE 1 Adapted from Reference [11].
NOTE 2 The term “hazard” is not to be confused with the term “risk” which, in the context of food safety, means a function
of the probability of an adverse health effect (e.g. becoming diseased) and the severity of that effect (death, hospitalization,
absence from work, etc.) when exposed to a specified hazard. Risk is defined in ISO/IEC Guide 51 as the combination of the
probability of occurrence of harm and the severity of that harm.
NOTE 3 Food safety hazards include allergens.
NOTE 4 In the context of feed and feed ingredients, relevant food safety hazards are those that may be present in and/or
on feed and feed ingredients and that may subsequently be transferred to food through animal consumption of feed and may
thus have the potential to cause an adverse human health effect. In the context of operations other than those directly
handling feed and food (e.g. producers of packaging materials, cleaning agents, etc.), relevant food safety hazards are those
hazards that can be directly or indirectly transferred to food because of the intended use of the provided products and/or
services and thus can have the potential to cause an adverse human health effect.
3.4
food safety policy
overall intentions and direction of an organization related to food safety (3.1) as formally expressed by top
management
3.5
end product
product that will undergo no further processing or transformation by the organization
NOTE A product that undergoes further processing or transformation by another organization is an end product in the
context of the first organization and a raw material or an ingredient in the context of the second organization.
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ISO 22000:2005(E)
3.6
flow diagram
schematic and systematic presentation of the sequence and interactions of steps
3.7
control measure
〈food safety〉 action or activity that can be used to prevent or eliminate a food safety hazard (3.3) or reduce it
to an acceptable level
NOTE Adapted from Reference [11].
3.8
PRP
prerequisite programme
〈food safety〉 basic conditions and activities that are necessary to maintain a hygienic environment throughout
the food chain (3.2) suitable for the production, handling and provision of safe end products (3.5) and safe
food for human consumption
NOTE The PRPs needed depend on the segment of the food chain in which the organization operates and the type of
organization (see Annex C). Examples of equivalent terms are: Good Agricultural Practice (GAP), Good Veterinarian
Practice (GVP), Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), Good Production Practice (GPP),
Good Distribution Practice (GDP) and Good Trading Practice (GTP).
3.9
operational PRP
operational prerequisite programme
PRP (3.8) identified by the hazard analysis as essential in order to control the likelihood of introducing food
safety hazards (3.3) to and/or the contamination or proliferation of food safety hazards in the product(s) or in
the processing environment
3.10
CCP
critical control point
〈food safety〉 step at which control can be applied and is essential to prevent or eliminate a food safety hazard
(3.3) or reduce it to an acceptable level
NOTE Adapted from Reference [11].
3.11
critical limit
criterion which separates acceptability from unacceptability
NOTE 1 Adapted from Reference [11].
NOTE 2 Critical limits are established to determine whether a CCP (3.10) remains in control. If a critical limit is exceeded
or violated, the products affected are deemed to be potentially unsafe.
3.12
monitoring
conducting a planned sequence of observations or measurements to assess whether control measures (3.7)
are operating as intended
3.13
correction
action to eliminate a detected nonconformity
[ISO 9000:2000, definition 3.6.6]
NOTE 1 For the purposes of this International Standard, a correction relates to the handling of potentially unsafe products,
and can therefore be made in conjunction with a corrective action (3.14).
©
ISO 2005 – All rights reserved 3

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ISO 22000:2005(E)
NOTE2 A correction may be, for example, reprocessing, further processing, and/or elimination of the adverse
consequences of the nonconformity (such as disposal for other use or specific labelling).
3.14
corrective action
action to eliminate the cause of a detected nonconformity or other undesirable situation
NOTE 1 There can be more than one cause for a nonconformity.
[ISO 9000:2000, definition 3.6.5]
NOTE 2 Corrective action includes cause analysis and is taken to prevent recurrence.
3.15
validation
〈food safety〉 obtaining evidence that the control measures (3.7) managed by the HACCP plan and by the
operational PRPs (3.9) are capable of being effective
NOTE This definition is based on Reference [11] and is more suitable for the field of food safety (3.1) than the definition
given in ISO 9000.
3.16
verification
confirmation, through the provision of objective evidence, that specified requirements have been fulfilled
[ISO 9000:2000, definition 3.8.4]
3.17
updating
immediate and/or planned activity to ensure application of the most recent information
4 Food safety management system
4.1 General requirements
The organization shall establish, document, implement and maintain an effective food safety management
system and update it when necessary in accordance with the requirements of this International Standard.
The organization shall define the scope of the food safety management system. The scope shall specify the
products or product categories, processes and production sites that are addressed by the food safety
management system.
The organization shall
a) ensure that food safety hazards that may be reasonably expected to occur in relation to products within the
scope of the system are identified, evaluated and controlled in such a manner that the products of the
organization do not, directly or indirectly, harm the consumer,
b) communicate appropriate information throughout the food chain regarding safety issues rela
...

SLOVENSKI SIST EN ISO 22000

STANDARD
november 2005













Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski

verigi (ISO 22000:2005)


Food safety management systems – Requirements for any organization in the

food chain (ISO 22000:2005)


Systèmes de management de la sécurité des denrées alimentaires – Exigences

pour tout organisme appartenant à la chaîne alimentaire (ISO 22000:2005)



Managementsysteme für die Lebensmittelsicherheit – Anforderungen an

Organisationen in der gesamten Lebensmittelkette (ISO 22000:2005)




















Referenčna oznaka

ICS 67.020 SIST EN ISO 22000:2005 (sl, en)




Nadaljevanje na straneh II in od 1 do 61





2006-09. Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
©

---------------------- Page: 1 ----------------------

SIST EN ISO 22000 : 2005
NACIONALNI UVOD
Standard SIST EN ISO 22000 (sl,en), Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v
prehranski verigi (ISO 22000:2005), 2005, ima status slovenskega standarda in je enakovreden
evropskemu standardu EN ISO 22000 (en), Food safety management systems – Requirements for
any organization in the food chain (ISO 22000:2005), 2005-09-01.

NACIONALNI PREDGOVOR
Evropski standard EN ISO 22000:2005 je pripravil tehnični odbor ISO/TC 34 Živilski proizvodi v
sodelovanju s tehničnim odborom Evropskega komiteja za standardizacijo CEN/SS C01 Živilski
proizvodi.

Slovenski standard SIST EN ISO 22000:2005 je prevod evropskega standarda EN ISO 22000:2005.
Ob sporu zaradi besedila slovenskega prevoda v tem standardu je odločilen izvirni evropski standard
v angleškem jeziku. Slovensko izdajo standarda je pripravil tehnični odbor SIST/TC KŽP Kmetijski
pridelki in živilski proizvodi.
ZVEZA S STANDARDOM

S prevzemom tega evropskega standarda veljajo za omejeni namen referenčnih standardov vsi
standardi, navedeni v izvirniku, razen tistega, ki je že sprejet v nacionalno standardizacijo:

SIST EN ISO 9000 (sl,en) Sistemi vodenja kakovosti – Osnove in slovar
OPOMBI
– Povsod, kjer se v besedilu standarda uporablja izraz »evropski standard« oziroma »mednarodni
standard«, v SIST EN ISO 22000:2005 to pomeni »slovenski standard«.
– Nacionalni uvod in nacionalni predgovor nista sestavni del standarda.
– Ta nacionalni dokument je enakovreden EN ISO 22000:2005 in je objavljen z dovoljenjem

CEN
Rue de Stassart 36
1050 Bruselj
Belgija

This national document is equivalent with EN ISO 22000:2005 and is published with the permission
of
CEN
Rue de Stassart, 36
1050 Bruxelles
Belgium
II

---------------------- Page: 2 ----------------------

EVROPSKI STANDARD EN ISO 22000
EUROPEAN STANDARD
NORME EUROPÉENNE
EUROPÄISCHE NORM september 2005

ICS: 67.020




Slovenska izdaja

Sistemi vodenja varnosti živil – Zahteve za vsako organizacijo v prehranski
verigi

Food safety management Systèmes de management de la Managementsysteme für die
systems – Requirements sécurité des denrées alimentaires Lebensmittelsicherheit –
for any organization in the – Exigences pour tout organisme Anforderungen an Organisationen
food chain appartenant à la chaîne in der gesamten Lebensmittelkette
(ISO 22000:2005) alimentaire (ISO 22000:2005) (ISO 22000:2005)




Ta evropski standard je CEN sprejel dne 2005-08-18.

Člani CEN morajo izpolnjevati določila notranjih predpisov CEN/CENELEC, s katerim je predpisano,
da mora biti ta standard brez kakršnihkoli sprememb sprejet kot nacionalni standard. Seznami
najnovejših izdaj teh nacionalnih standardov in njihovi bibliografski podatki so na voljo pri Centralnem
sekretariatu ali članih CEN.

Ta evropski standard obstaja v treh uradnih izdajah (angleški, francoski, nemški). Izdaje v drugih
jezikih, ki jih članice CEN na lastno odgovornost prevedejo in izdajo ter prijavijo pri Centralnem
sekretariatu CEN, veljajo kot uradne izdaje.

Člani CEN so nacionalni organi za standarde Avstrije, Belgije, Cipra, Češke republike, Danske,
Estonije, Finske, Francije, Grčije, Irske, Islandije, Italije, Latvije, Litve, Luksemburga, Madžarske,
Malte, Nemčije, Nizozemske, Norveške, Poljske, Portugalske, Slovaške, Slovenije, Španije, Švedske,
Švice in Združenega kraljestva.










CEN
Evropski komite za standardizacijo
European Committee for Standardization
Europäisches Komitee für Normung
Comité Européen de Normalisation

Centralni sekretariat: Rue de Stassart 36, B-1050 Bruselj

© 2005 CEN Lastnice avtorskih pravic so vse države članice CEN. Ref. št. EN ISO 22000:2005 E

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SIST EN ISO 22000 : 2005
VSEBINA Stran CONTENTS Page
Uvod.4 Introduction.4
1 Predmet standarda. 8 1 Scope .8
2 Zveza z drugimi standardi.9 2 Normative references.9
3 Izrazi in definicije . 9 3 Terms and definitions.9
4 Sistem vodenja varnosti živil . 13 4 Food safety management system.13
4.1 Splošne zahteve.13 4.1 General requirements .13
4.2 Zahteve glede dokumentacije.14 4.2 Documentation requirements.14
5 Odgovornost vodstva.15 5 Management responsibility .15
5.1 Zavezanost vodstva. 15 5.1 Management commitment.15
5.2 Politika varnosti živil . 15 5.2 Food safety policy .15
5.3 Planiranje sistema vodenja  5.3 Food safety management system
varnosti živil . 16 planning .16
5.4 Odgovornost in pooblastila.16 5.4 Responsibility and authority .16
5.5 Vodja tima za varnost živil. 16 5.5 Food safety team leader .16
5.6 Komunikacija.17 5.6 Communication .17
5.7 Pripravljenost in odziv v kriznih  5.7 Emergency preparedness and
situacijah. 18 response.18
5.8 Vodstveni pregled. 18 5.8 Management review.18
6 Vodenje virov.19 6 Resource management.19
6.1 Priskrba virov.19 6.1 Provision of resources.19
6.2 Človeški viri . 20 6.2 Human resources.20
6.3 Infrastruktura . 20 6.3 Infrastructure .20
6.4 Delovno okolje. 21 6.4 Work environment.21
7 Planiranje in realizacija varnih proizvodov . 21 7 Planning and realization of safe products.21
7.1 Splošno.21 7.1 General.21
7.2 Prerekvizitni programi (PRP). 21 7.2 Prerequisite programmes (PRPs).21
7.3 Predhodne stopnje, ki omogočajo analizo 7.3 Preliminary steps to enable hazard
tveganja . 22 analysis.22
7.4 Analiza tveganja . 25 7.4 Hazard analysis.25
7.5 Uvedba delujočih prerekvizitnih programov 7.5 Establishing the operational
(PRP) . 28 prerequisite programmes (PRPs).28
7.6 Uvedba načrta HACCP . 28 7.6 Establishing the HACCP plan .28
7.7 Posodabljanje predhodnih informacij  7.7 Updating of preliminary information
in dokumentov, ki opisujejo PRP and documents specifying the PRPs
in načrt HACCP . 30 and the HACCP plan .30
7.8 Planiranje overjanja.30 7.8 Verification planning.30
7.9 Sistem sledljivosti . 31 7.9 Traceability system .31
7.10 Obvladovanje neskladnosti . 31 7.10 Control of nonconformity.31
8 Validacija, overjanje in izboljševanje  8 Validation, verification and improvement
sistema vodenja varnosti živil. 34 of the food safety management system.34
8.1 Splošno.34 8.1 General.34
2

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SIST EN ISO 22000 : 2005
8.2 Validacija kombinacij kontrolnih  8.2 Validation of control measure
ukrepov . 35 combinations .35
8.3 Obvladovanje monitoringa in merjenja. 35 8.3 Control of monitoring and measuring.35
8.4 Overjanje sistema vodenja  8.4 Food safety management system
varnosti živil . 36 verification .36
8.5 Izboljševanje. 38 8.5 Improvement .38
Dodatek A (informativni): Primerjava med ISO Annex A (informative): Cross references
22000:2005 in ISO 9001:2000. 40 between ISO 22000:2005 and
ISO 9001:2000.41
Dodatek B (informativni): Primerjava med Annex B (informative): Cross references
HACCP in ISO 22000:2005 . 52 between HACCP and ISO 22000:2005.53
Dodatek C (informativni): Seznam kodeksov s Annex C (informative): Codex references
primeri kontrolnih ukrepov, prerekvizitnimi providing examples of control measures,
programi in vodili za njihovo izbiro in including prerequisite programmes and
uporabo. 57 guidance for their selection and use.57
Literatura . 61 Bibliography.61

3

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SIST EN ISO 22000 : 2005


Predgovor Foreword
Mednarodna organizacija za standardizacijo ISO (the International Organization for
(ISO) je svetovna zveza nacionalnih organov Standardization) is a worldwide federation of
za standarde (članov ISO). Mednarodne national standards bodies (ISO member bodies).
standarde ponavadi pripravljajo tehnični odbori The work of preparing International Standards is
ISO. Vsak član, ki želi delovati na določenem normally carried out through ISO technical
področju, za katero je bil ustanovljen tehnični committees. Each member body interested in a
odbor, ima pravico biti zastopan v tem odboru. subject for which a technical committee has
Pri delu sodelujejo tudi vladne in nevladne been established has the right to be represented
mednarodne organizacije, povezane z ISO. V on that committee. International organizations,
vseh zadevah, ki so povezane s governmental and non-governmental, in liaison
standardizacijo na področju elektrotehnike, with ISO, also take part in the work. ISO
ISO tesno sodeluje z Mednarodno collaborates closely with the International
elektrotehniško komisijo (IEC). Electrotechnical Commission (IEC) on all matters

of electrotechnical standardization.
Osnutki mednarodnih standardov so International Standards are drafted in
pripravljeni v skladu s pravili, podanimi v accordance with the rules given in the ISO/IEC
drugem delu Direktiv ISO/IEC. Directives, Part 2.

Poglavitna naloga tehničnih odborov je The main task of technical committees is to
priprava mednarodnih standardov. Osnutki prepare International Standards. Draft
mednarodnih standardov, ki jih sprejmejo International Standards adopted by the technical
tehnični odbori, se pošljejo vsem članom v committees are circulated to the member bodies
glasovanje. Za objavo mednarodnega for voting. Publication as an International
standarda je treba pridobiti soglasje najmanj Standard requires approval by at least 75 % of
75 odstotkov članov, ki se udeležijo the member bodies casting a vote.
glasovanja.

Opozoriti je treba na možnost, da so nekateri Attention is drawn to the possibility that some of
elementi tega mednarodnega standarda lahko the elements of this document may be the subject
predmet patentnih pravic. ISO ne prevzema of patent rights. ISO shall not be held responsible
odgovornosti za identifikacijo katerihkoli ali vseh for identifying any or all such patent rights.
takih patentnih pravic.

ISO 22000 je pripravil tehnični odbor ISO/TC ISO 22000 was prepared by Technical
34 Živilski proizvodi. Committee ISO/TC 34, Food products.

Uvod Introduction
Varnost živil je povezana s prisotnostjo Food safety is related to the presence of food-
dejavnikov tveganja v živilih v času, ko borne hazards in food at the point of
uporabnik to živilo zaužije. Ker se dejavniki consumption (intake by the consumer). As the
tveganja lahko pojavijo na vsaki stopnji introduction of food safety hazards can occur at
prehranske verige, je slednjo treba v celoti any stage of the food chain, adequate control
ustrezno nadzirati. Varnost živil je torej throughout the food chain is essential. Thus, food
zagotovljena, če so povezana prizadevanja safety is ensured through the combined efforts of
vseh, ki sodelujejo v prehranski verigi. all the parties participating in the food chain.

V prehransko verigo so vključene Organizations within the food chain range from
najrazličnejše organizacije: proizvajalci krme in feed producers and primary producers through
primarni proizvajalci, predelovalci živil, food manufacturers, transport and storage
prevozniki in izvajalci pri skladiščenju, operators and subcontractors to retail and food
podizvajalci, trgovci, prodajalci (skupaj z service outlets (together with inter-related
drugimi vključenimi organizacijami, kot so organizations such as producers of equipment,
izdelovalci opreme, proizvajalci embalaže in packaging material, cleaning agents, additives and
pakirnih materialov, čistil, aditivov in sestavin). ingredients). Service poviders are also included.
Vključeni so tudi dobavitelji servisnih storitev.
4

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SIST EN ISO 22000 : 2005
Ta mednarodni standard opredeljuje zahteve This International Standard specifies the
za sistem vodenja varnosti živil, ki s requirements for a food safety management
povezovanjem naslednjih splošno znanih system that combines the following generally
ključnih elementov zagotovi varnost živil v vsej recognized key elements to ensure food safety
prehranski verigi, prav do končne točke along the food chain, up to the point of final
potrošnje: consumption:

– vmesne povezave, – interactive communication;
– vodenje sistema, – system management;
– prerekvizitni programi, – prerequisite programmes;
– načela HACCP. – HACCP principles.
Povezovanje v vsej prehranski verigi je nujno za Communication along the food chain is essential to
zagotovitev, da so vsi pomembni dejavniki ensure that all relevant food safety hazards are
tveganja prepoznani in ustrezno nadzorovani identified and adequately controlled at each step
prav na vsaki stopnji prehranske verige, kar within the food chain. This implies communication
vključuje povezave navzgor in navzdol v verigi. between organizations both upstream and
Povezave med odjemalci in dobavitelji zaradi downstream in the food chain. Communication with
prepoznanih dejavnikov tveganja in kontrolnih customers and suppliers about identified hazards
ukrepov pripomorejo k jasni opredelitvi and control measures will assist in clarifying
uporabnikovih in dobaviteljevih zahtev (glede na customer and supplier requirements (e.g. with
možnost in potrebe po teh zahtevah in njihov regard to the feasibility and need for these
vpliv na končni proizvod). requirements and their impact on the end product).

Nujno je tudi prepoznavanje vloge in položaja Recognition of the organization's role and
organizacije v prehranski verigi, saj lahko position within the food chain is essential to
omogoči uspešne medsebojne povezave v ensure effective interactive communication
vsej verigi, da so končnemu uporabniku throughout the chain in order to deliver safe food
dobavljeni varni živilski proizvodi. Na sliki 1 je products to the final consumer. An example of
prikazan primer komunikacijskih povezav med the communication channels among interested
zainteresiranimi v prehranski verigi. parties of the food chain is shown in Figure 1.

Najuspešnejši sistemi varnosti živil so The most effective food safety systems are
vzpostavljeni, delujejo in se posodabljajo v established, operated and updated within the
okviru strukturiranega sistema vodenja ter so framework of a structured management system
vključeni v najširše vodstvene aktivnosti v and incorporated into the overall management
organizaciji. To zagotavlja organizacijam in activities of the organization. This provides
zainteresiranim udeležencem največjo korist. maximum benefit for the organization and
Ta mednarodni standard je usklajen z ISO 9001 interested parties. This International Standard
prav zato, da se poveča vzajemno delovanje has been aligned with ISO 9001 in order to
obeh standardov. Navzkrižni prikaz zahtev enhance the compatibility of the two standards.
tega mednarodnega standarda in ISO 9001 je Cross-references between this International
naveden v dodatku A. Standard and ISO 9001 are provided in Annex A.
Ta mednarodni standard se lahko uporablja This International Standard can be applied inde-
neodvisno od drugih standardov vodenja. pendently of other management system standards.
Njegovo izvajanje lahko poteka vzporedno ali Its implementation can be aligned or integrated
pa tako, da je vključen v že obstoječe zahteve with existing related management system
za vodenje. Organizacije pa lahko uporabijo requirements, while organizations may utilize
obstoječe sisteme vodenja, da vzpostavijo existing management system(s) to establish a food
sistem vodenja varnosti živil, ki je skladen z safety management system that complies with the
zahtevami tega mednarodnega standarda. requirements of this International Standard.
Ta mednarodni standard povezuje načela This International Standard integrates the
sistema analize tveganja in kritičnih kontrolnih principles of the Hazard Analysis and Critical
točk (HACCP) in uporabo stopenj, ki jih je Control Point (HACCP) system and application
razvila komisija Codex Alimentarius steps developed by the Codex Alimentarius
5

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SIST EN ISO 22000 : 2005
Commission. S pomočjo zahtev presoje Commission. By means of auditable requirements,
povezuje načrt HACCP s prerekvizitnimi it combines the HACCP plan with prerequisite
programi. Analiza tveganja je ključ do programmes (PRPs). Hazard analysis is the key to
uspešnega sistema vodenja varnosti živil, saj an effective food safety management system,
prav izvedba analize tveganja pomaga pri since conducting a hazard analysis assists in
organiziranju znanja, potrebnega za organizing the knowledge required to establish an
vzpostavitev uspešne kombinacije kontrolnih effective combination of control measures. This
ukrepov. Ta mednarodni standard zahteva, da International Standard requires that all hazards
so prepoznani in določeni vsi dejavniki tveganja, that may be reasonably expected to occur in the
katerih pojav se v prehranski verigi upravičeno food chain, including hazards that may be
pričakuje, vključno s tistimi, ko so lahko associated with the type of process and facilities
povezani z vrsto procesa ali prostori. Na ta način used, are identified and assessed. Thus it provides
zagotavlja orodje, s katerim se določiin the means to determine and document why certain
dokumentira, zakaj mora organizacija nekatere identified hazards need to be controlled by a
prepoznane dejavnike tveganja nadzorovati, particular organization and why others need not.
drugih pa ne.



Proizvajalci pesticidov, gnojil,
Pridelovalci
veterinarskih zdravil
Crop producers
Producers of pesticides, fertilizers,

and veterinary drugs

Proizvajalci krmil
Proizvajalci aditivov in drugih

Feed producers
dodatkov

Food chain for the production of

ingredients and additives
Primarni proizvajalci

Primary food producers
Izvajalci prevoznih in skladiščnih

storitev

Transport and storage operators
Predelava, proizvodnja

Food manufacturers
Proizvajalci opreme

Producers of equipment

Sekundarna predelava
Secondary food manufacturers
Proizvajalci sredstev za čiščenje
in razkuževanje

Producers of cleaning and
Veletrgovci
sanitizing agents
Wholesalers

Proizvajalci embalaže

Producers of packaging materials
Trgovine, gostinstvo, catering

Retailers, food service operators and
Dobavitelji servisnih storitev

caterers
Service providers



Potrošniki

Consumers


OPOMBA: Slika ne prikazuje medsebojnih komunikacij NOTE The figure does not show the type of interactive
vzdolž in križem prehranske verige, ki obide communications along and across the food chain that
neposredne dobavitelje in potrošnike. by-pass immediate suppliers and customers.
Slika 1: Primer komunikacije znotraj prehranske verige
Figure 1 – Example of communication within the food chain




6
Zakonski in regulativni organi
Statutory and regulatory authorities

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SIST EN ISO 22000 : 2005
Med analizo tveganja organizacija določi During hazard analysis, the organization
strategijo, ki jo mora izvajati, da s kombinacijo determines the strategy to be used to ensure
prerekvizitnih programov, delujočih hazard control by combining the PRP(s),
prerekvizitnih programov in načrtom HACCP operational PRP(s) and the HACCP plan.
zagotovi nadzor nad dejavniki tveganja.

Povezave med načeli HACCP komisije Codex Cross-references between the Codex Alimentarius
Alimentarius in aplikacijskimi koraki (glej Commission HACCP principles and application
referenco 11) ter tem mednarodnim steps (see Reference [11]) and this International
standardom so opredeljene v dodatku B. Standard are provided in Annex B.

Za lažjo uporabo je ta mednarodni standard To facilitate the application of this International
pripravljen kot standard za presojo. Vendar pa Standard, it has been developed as an auditable
se posamezne organizacije svobodno odločajo standard. However, individual organizations are
o potrebnih metodah in pristopih za izpolnitev free to choose the necessary methods and
zahtev tega mednarodnega standarda. Napotki approaches to fulfil the requirements of this
za pomoč posameznim organizacijam pri International Standard. To assist individual
izvajanju tega mednarodnega standarda in za organizations with the implementation of this
njegovo uporabo so opredeljeni v ISO/TS International Standard, guidance on its use is
22004. provided in ISO/TS 22004.

Ta mednarodni standard se nanaša samo na This International Standard is intended to address
tiste vidike, ki zadevajo varnost živil. A enak aspects of food safety concerns only. The same
pristop, kot je določen s tem mednarodnim approach as provided by this International
standardom, se lahko uporabi pri oblikovanju Standard can be used to organize and respond to
in odzivanju na druge specifične vidike glede other food specific aspects (e.g. ethical issues and
živil (npr. etični vidik in zavedanje potrošnika). consumer awareness).

Ta mednarodni standard dovoljuje organizaciji This International Standard allows an organization
(kot je majhna in/ali manj razvita organizacija), (such as a small and/or less developed
da izvaja kombinacijo kontrolnih ukrepov, ki je organization) to implement an externally developed
bila razvita zunaj organizacije. combination of control measures.

Cilj tega mednarodnega standarda je na The aim of this International Standard is to
globalni ravni uskladiti zahteve sistemov harmonize on a global level the requirements for
vodenja za zagotavljanje varnih živil za food safety management for businesses within the
podjetja znotraj prehranske verige. Posebej je food chain. It is particularly intended for application
namenjen temu, da ga uporabljajo by organizations that seek a more focused,
organizacije, ki želijo bolj osredotočen, coherent and integrated food safety management
povezan in integriran sistem vodenja varnosti system than is normally required by law. It requires
živil, kot to splošno zahteva zakonodaja. an organization to meet any applicable food safety
Zahteva, da se organizacija spozna z vsemi related statutory and regulatory requirements
zakonskimi in regulativnimi zahtevami glede through its food safety management system.
varnosti živil skozi lasten sistem vodenja za
zagotavljanje varnih živil.


7

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SIST EN ISO 22000 : 2005


Sistemi vodenja varnosti živil – Food safety management systems –
Zahteve za vsako organizacijo v Requirements for any organization in
prehranski verigi the food chain

1 Predmet standarda 1 Scope
Ta mednarodni standard navaja zahteve za This International Standard specifies
sistem vodenja varnosti živil, ko organizacija v requirements for a food safety management
prehranski verigi dokazuje, da je sposobna system where an organization in the food chain
nadzorovati dejavnike tveganja in s tem needs to demonstrate its ability to control food
zagotoviti varnost živila v času njegovega safety hazards in order to ensure that food is
zaužitja. safe at the time of human consumption.

Primeren je za vse organizacije ne glede na It is applicable to all organizations, regardless of
velikost, ki so kakorkoli vključene v prehransko size, which are involved in any aspect of the food
verigo in želijo izvajati sisteme, ki stalno chain and want to implement systems that
zagotavljajo varnost izdelkov. Pomen katerekoli consistently provide safe products. The means of
zahteve tega mednarodnega standarda je lahko meeting any requirements of this International
izpopolnjen z uporabo notranjih ali zunanjih Standard can be accomplished through the use
virov. of internal and/or external resources.

Ta mednarodni standard določa zahteve, ki This International Standard specifies require-
organizaciji omogočajo: ments to enable an organization
a) načrtovati, izvajati, voditi, vzdrževati in a) to plan, implement, operate, maintain and
posodabljati sistem vodenja varnosti živil, s update a food safety management system
katerim zagotovi izdelke, ki so glede na aimed at providing products that, according
namen uporabe varni za uživanje; to their intended use, are safe for the
consumer,

b) prikazati skladnost z ustreznimi zakonskimi b) to demonstrate compliance with applicable
in regulativnimi zahtevami za varnost živil; statutory and regulatory food safety
requirements,

c) vrednotiti in oceniti zahteve kupcev in c) to evaluate and assess customer
prikazati skladnost z medsebojno requirements and demonstrate conformity
usklajenimi zahtevami kupcev glede with those mutually agreed customer
varnosti živil, da bi se povečalo njihovo requirements that relate to food safety, in
zadovoljstvo; order to enhance customer satisfaction,
d) uspešno povezati vidike varnosti živil svojih d) to effectively communicate food safety
dobaviteljev, odjemalcev in vključenih issues to their suppliers, customers and
zainteresiranih strank v prehranski verigi; relevant interested parties in the food chain,

e) zagotavljati, da usklajuje določeno politiko e) to ensure that the organization conforms to
zagotavljanja varnih živil; its stated food safety policy,
f) prikazati tako usklajenost pomembnim f) to demonstrate such conformity to relevant
zainteresiranim strankam in interested parties, and
g) pridobiti certifikacijo ali registracijo svojega g) to seek certification or registration of its
sistema vodenja varnosti živil pri zunanji food safety management system by an
organizaciji ali izvesti samoocenjevanje ali external organization, or make a self-
samodeklariranje skladnosti s tem assessment or self-declaration of
mednarodnim standardom. conformity to this International Standard.
Vse zahteve tega mednarodnega standarda so All requirements of this International Standard
splošne in so namenjene vsem organizacijam v are generic and are intended to be applicable to
prehranski verigi ne glede na velikost in all organizations in the food chain regardless of
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SIST EN ISO 22000 : 2005
kompleksnost. To vključuje vse organizacije, ki size and
...

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