DS/EN ISO 22000:2018

Hvad er ISO 22000?

Denne udgave af ISO 22000 er en fuld revision af den internationale fødevaresikkerhedsstandard, der første gang blev offentliggjort i 2005.
 
ISO 22000 er et ledelsessystem inden for fødevaresikkerhed. Standarden gør enhver virksomhed, som er direkte eller indirekte involveret i fødekæden, i stand til at identificere de relevante risici og håndtere dem effektivt. Den dækker, hvordan organisationer i fødevarekæden kan implementere og anvende et fødevaresikkerhedsstyringssystem, så organisationerne kan producere fødevarer, der er sikre for forbrugerne.

DS/EN ISO 22000:2018 giver klar vejledning og anbefalinger, der gælder for hele fødevarekæden, fra primærproduktion til detailhandel.

 

Hvem henvender ISO 22000 standarden sig til?

Ledelsessystemet for fødevaresikkerhed er et rigtig godt værktøj for enhver fødevarevirksomhed uanset størrelse. Standarden danner rammen for organisationen og strukturen i virksomheden, samler procedurer og arbejdsgange under ét system og fastlægger ansvars- og kompetenceområder. Den del af standarden, som handler om fødevaresikkerhed, er baseret på HACCP-principper, der ligger til grund for det lovpligtige egenkontrolprogram.

 

Hvad er ændret siden sidste opdatering?

Denne 2. udgave ophæver og erstatter 1. udgave (ISO 22000:2005), hvis indhold er blevet teknisk revideret i form af ændret punktrækkefølge. Det tekniske korrigendum ISO 22000:2005/Cor.1:2006 er også indarbejdet.

Nedenstående annekser er indeholdt og giver brugere af dette dokument yderligere information:

Anneks A: Krydshenvisninger mellem CODEX HACCP-principperne og dette dokument
Anneks B: Krydshenvisninger mellem dette dokument og ISO 22000:2005

This document specifies requirements for a food safety management system 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 consumers; b) to demonstrate compliance with applicable statutory/regulatory food safety requirements; c) to evaluate and assess food safety customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety; d) to effectively communicate food safety issues to interested parties within the food chain; e) to ensure that the organization conforms to its stated food safety policy; f) to demonstrate 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 document. All requirements of this document 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, animal food producers, harvesters of wild plants and animals, 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 disinfectants, packaging materials, and other food contact materials. This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer‐distributor, a small retail or food service outlet) to implement externally developed elements in the food management system. The means of meeting any requirements of this document can be accomplished through the use of internal and/or external resources.