ISO22000:2005食品安全管理体系
ISO22000: 2005 food safety management system
　　随着经济全球化的发展、社会文明程度的提高，人们越来越关注食品的安全问题；要求生产、操作和供应食品的组织，证明自己有能力控制食品安全危害和那些影响食品安全的因素。顾客的期望、社会的责任，使食品生产、操作和供应的组织逐渐认识到，应当有标准来指导操作、保障、评价食品安全管理，这种对标准的呼唤，促使ISO22000:2005食品安全管理体系要求标准的产生。
With the development of economic globalization, the improvement of social civilization, people pay more and more attention to food safety issues; requirements of the production, operation and the supply of food of the organization, to prove his ability to control food safety hazards and the risk factors of influencing food safety. Customer expectation, social responsibility, so that food production, operations and supply organization gradually realized, there should be a standard to guide the operation, security, evaluation of food safety management, the standard call, prompting ISO22000: 2005 food safety management system requirements for standard production.
　　ISO22000:2005标准既是描述食品安全管理体系要求的使用指导标准，又是可供食品生产、操作和供应的组织认证和注册的依据。
ISO22000: 2005 standard is described in food safety management system requirements for the use of guidelines, is also available for food production, operations and supply organization certification and registration based on.
　　ISO22000:2005表达了食品安全管理中的共性要求，而不是针对食品链中任何一类组织的特定要求。该标准适用于在食品链中所有希望建立保证食品安全体系的组织，无论其规模、类型和其所提供的产品。它适用于农产品生产厂商，动物饲料生产厂商，食品生产厂商，批发商和零售商。它也适用于与食品有关的设备供应厂商，物流供应商，包装材料供应厂商，农业化学品和食品添加剂供应厂商，涉及食品的服务供应商和餐厅。
ISO22000: 2005 expression of the food safety management of common requirements, rather than to the food chain in any kind of tissue specific requirements. This standard is applied to in the food chain and all hope to establish food safety assurance system organization, regardless of its size, type and its products. It is applicable to agricultural producers, animal feed manufacturers, food manufacturers, wholesalers and retailers. It is also suitable for food and related equipment suppliers, logistics providers, packaging material suppliers, agricultural chemicals and food additives supply manufacturers, involving food service and restaurant.
　　ISO22000:2005采用了ISO9000标准体系结构，将HACCP（Hazard Analysis and Critical Control Point，危害分析和临界控制点）原理作为方法应用于整个体系；明确了危害分析作为安全食品实现策划的核心，并将国际食品法典委员会（CAC）所制定的预备步骤中的产品特性、预期用途、流程图、加工步骤和控制措施和沟通作为危害分析及其更新的输入；同时将HACCP计划及其前提条件-前提方案动态、均衡的结合。本标准可以与其他管理标准相整合，如质量管理体系标准和环境管理体系标准等。
ISO22000: 2005 using the ISO9000 standard architecture, the HACCP ( Hazard Analysis and Critical Control Point, hazard analysis and critical control point ) theory as the method is applied to the system; the hazard analysis as a safe food to achieve planning core, and the international Codex Alimentarius Commission ( CAC ) developed by the preparatory steps in the product characteristics, intended use, flow diagram, processing steps and measures to control and communication as the hazard analysis and updated input; at the same time, HACCP plan and its premise condition - prerequisite program dynamic, equilibrium binding. This standard can be associated with other management standard integration, such as the standards of quality management system and environmental management system standards.