新版ISO22000认证强调交互式沟通的重要性 发布时间: 2020-05-20 09:37
新版ISO22000认证强调交互式沟通的重要性
The new ISO22000 certification emphasizes the importance of interactive communication
ISO22000(DIS)标准在“引言”中指 出,相互沟通是食品安全管理体系的关键 要素。
ISO22000 (DIS) standard points out in the introduction that mutual communication is the key element of food safety management system.
在食品链中沟通是必需的,以确保 在食品链各环节中的所有相关食品危害 都得到识别和充分控制。
Communication in the food chain is necessary to ensure that all relevant food hazards in all aspects of the food chain are identified and adequately controlled.
这表明组织沟通 的需要,包括在食品链中与其上游和下游 组织的沟通。基于系统性危害分析所进行 的沟通,也有助于体现客户和供方关于可 行性、需要和对最终产品影响的需求。
This indicates the need for organizational communication, including with upstream and downstream organizations in the food chain. Communication based on systematic hazard analysis also helps to reflect the needs of customers and suppliers on feasibility, needs and impact on the final product.
这 个标准在4.1“总要求”中提出“在食品 链范围内沟通与其安全有关的适宜信息; 在组织内沟通有关食品安全管理体系发 展、实施和更新的信息,以确保在必要程 度上满足本标准的要求。” 该标准的5.6 条款明确了内部和外部 沟通的要求。
In 4.1 "General requirements", this standard puts forward that "appropriate information related to safety shall be communicated within the food chain; information related to the development, implementation and update of food safety management system shall be communicated within the organization to ensure that the requirements of this standard are met to the extent necessary." 5.6 of the standard specifies the requirements of internal and external communication.
为确保整个食品链获得充足 的食品安全的信息,组织应为建立、实施 和保持食品安全管理体系作出有效,并与 下列外部相关方沟通:供方和合同方、客 户,特别是与产品信息(包括有关预期用 途的说明、具体贮存要求、适应时包含保 质期)、有关的询问、合同或定单处理, 包括修订和客户反馈及投诉、食品管理当 局、影响或将受到食品安全管理体系有 效性或更新影响的其他组织。
In order to ensure that the whole food chain obtains sufficient information on food safety, the organization shall make effective efforts to establish, implement and maintain the food safety management system, and communicate with the following external interested parties: the supplier, the contractor, the customer, especially the product information (including the description of the intended use, the specific storage requirements, including the protection when applicable Quality period), relevant inquiry, contract or order handling, including revision and customer feedback and complaints, food management authority, other organizations affected or will be affected by the effectiveness or update of food safety management system.
内部沟通应 确保食品安全小组及时获得变更的信 息,包括产品或新产品,原料、辅料和 服务,生产系统和设备,生产场所,设 备位置,周围环境,清洁和卫生计划, 包装,贮存和分销体系,人员资格水平 和职责、权限分配,法规要求,与食品 安全危害和控制措施有关的知识,组织 应遵守的顾客、行业和其他要求,来自 外部相关方的询问,与产品有关危害的 抱怨,以及影响食品安全的其他因素。
Internal communication shall ensure that the food safety team has timely access to the changed information, including products or new products, raw materials, auxiliary materials and services, production system and equipment, production site, equipment location, surrounding environment, cleaning and hygiene plan, packaging, storage and distribution system, personnel qualification level and responsibility, authority distribution, regulatory requirements, and food Knowledge about safety hazards and control measures, customer, industry and other requirements that the organization shall comply with, inquiries from external interested parties, complaints about hazards related to products, and other factors affecting food safety.
组织应确保将内外部信息沟通作为食 品安全管理体系更新和管理评审的输 入。
The organization shall ensure that internal and external information communication is the input of food safety management system update and management review.
在人力资源方面,组织应确保影响 食品安全的人员意识到有效进行内外 部沟通的必要性。
In terms of human resources, the organization should ensure that personnel who affect food safety are aware of the need for effective internal and external communication.
组织应确定各种产品和(或)过程 种类的使用者和消费者,并应考虑消费 群体中的易感人群,应识别非预期但可 能出现的产品不正确的使用和操作方 法。
The organization shall determine the users and consumers of various products and / or process types, and consider the susceptible groups in the consumer groups, and identify the unexpected but possible incorrect use and operation methods of products.
危害识别和可接受水平的确定包 括外部信息,如产品的流行病学和其他 历史数据;来自食品链,可能与最终产 品、中间产品和食品链终端(消费阶段) 的安全相关的食品安全危害信息。
The determination of hazard identification and acceptability level includes external information, such as epidemiological and other historical data of products; food safety hazard information from the food chain, which may be related to the safety of final products, intermediate products and food chain terminal (consumption stage).
四、满足法律法规要求时食品 安全管理体系的前提 这个标准在“引言”中指出:“本 标准旨在协调全球范围内的食品链中 食品安全管理在经营上的要求。
4、 The premise of food safety management system when meeting the requirements of laws and regulations this standard points out in the "Introduction": "this standard aims to coordinate the requirements of food safety management in operation in the global food chain.
本标准 专用于寻找比法律的通常要求更明确、 和谐和完整的食品安全管理体系的组 织。
This standard is dedicated to looking for organizations with a more clear, harmonious and complete food safety management system than is usually required by law.
本标准不用于制定规章目的的最低 要求。”然而,这个标准要求组织将所 有适用食品安全的有关法规和规章的 要求融入到食品安全管理体系
This standard is not intended as a minimum requirement for regulatory purposes. " However, this standard requires the organization to integrate all applicable food safety related laws and regulations into the food safety management system.
HACCP, HACCP, ISO22000, ISO22000, food safety management system, food safety management system, certification company, certification agency, certification consulting company