ISO22000认证标准的特点
The characteristics of ISO22000 certification standards
ISO 22000标准的特点 为满足组织开展HACCP 体系认证的需要，国际标准化组织农产食品技术委员 会（ISO/TC34）成立了WG8 工作组，参照 质量/ 环境管理体系国际标准（ ISO 90001/ISO 14001）的框架起草了食品安全 管理体系国际标准（ISO 22000）。2004 年 6 月，ISO 发布了ISO22000 国际标准草案 （DIS 稿），进入各成员国为期5 个月的 表决阶段，并计划于2004 年第四季度发 布最终国际标准草案（FDIS）。预计ISO 将于2005 年下半年正式发布ISO 22000 《食品安全管理体系对整个食品链中组 织的要求》。这是国际标准化组织发布的 继ISO 9000 和ISO 14000 后用于合格平定 的第三个管理体系国际标准。ISO 22000 将国际上最新的管理理念与食品安全控 制的有效工具——HACCP 原理有效融合， 必将在全球范围内产生广泛而又深远的 影响。 纵观ISO 22000（DIS）标准，其以下特 点引人注目。
ISO 22000 standard features to meet the needs of HACCP system certification organizations, the international organization for Standardization Technical Committee will produce food ( ISO / TC34 ) was established by the WG8 working group, reference quality / environmental management system international standard ( ISO 90001 / ISO 14001 ) of the frame of food safety management system for draft international standard ( ISO 22000 ). In 2004 June, ISO launched the ISO22000 draft international standard ( DIS version), to each member for a period of 5 months the voting phase, and plans in 2004 fourth quarter cloth draft international standard ( FDIS ). The ISO is expected in the second half of 2005 released ISO 22000" food safety management system to the entire food chain in the weaving requirements". This is the international organization for standardization released following the ISO 9000 and ISO 14000 for conformity assessment of third management system to international standards. ISO 22000 will be the latest international management concept and food safety control system -- an effective tool to the principle of HACCP integration in the global scope, will produce extensive and far-reaching influence. In ISO 22000 ( DIS ) standard, the following special point attract sb.'s attention.
一、食品安全管理范围延伸 至整个食品链 对于生产、制造、处理或供应食品的所 有组织，食品安全的要求是首要的。这些 组织都应认识到，对表明并充分证实其识 别和控制食品安全危害能力的要求日益 增加，并认识到影响食品安全的诸多因 素。这个标准的要求可用于食品链内的各 类组织，如饲料生产者、食品制造者、运 输和仓储经营者、分包者、零售分包商、 餐饮经营者，以及相关组织，如设备生产、 包装材料、清洁剂、添加剂和辅料的生产 组织。 食品安全与食源性危害在食品消费 阶段（由消费者吸收）的水平和存在的 危害有关。由于在食品链的任何阶段都 可能引入食品安全危害，因此通过整个 食品链进行充分控制是必需的。所以， 食品安全是基于通过食品链的所有参 与者共同努力而保证的连带责任。 认识到组织在食品链所处的角色 和地位，是确保在食品链内有效地相互 沟通，以供给最终消费者安全食物产品 所必需的。图1 列举了食品链中典型相 关方之间沟通渠道的可能范围。 图1 食品链沟通实例 ISO 22000 以“前提方案”的概念 替代了传统的GMP（良好操作规范）和 SSOP（卫生操作程序）概念。前提方案 是一个可替代词，根据食品经营组织在 食品链中所处的位置和食品安全管理 的需要，可包括以下一个或几个环节： GMP（良好操作规范）、GAP（良好农业 规范）、GHP（良好卫生规范）、GDP（良 好销售规范）、GVP（良好兽医规范）、 GPP（良好生产规范）、GTP（良好贸易 规范）、基础设施和维护方案，以及操 作性必备方案（SSOP 和其他SOP）。
One, food safety management extends to the entire food chain for the production, manufacture, processing or supply of food are organized, the requirement of food safety is important. These organizations should be aware of that, and fully confirmed the identification and control of food safety hazards capacity requirements increased, and to recognize the effects of food safety a lot of because of hormone. The requirements of this standard can be used in the food chain in various organizations, such as feed producers, food manufacture, transportation and warehousing transport operators, subcontractors subcontractors, retail, catering, and related organizations, such as the production equipment, packaging materials, cleaning agents, additives and accessories production organization. Food safety and food borne hazards in food consumption level (by the consumer to absorb ) levels and the presence of risk. Because of the food chain at any stage of the possible introduction of food safety hazards, so through the entire food chain was fully control is required. Therefore, food safety is based on food chain all participation and efforts and to ensure that the joint and several liability. Recognized organization in the food chain role and position in the food chain, is to ensure that effectively communicate with each other, in order to supply the final consumer food products necessary for safety. Figure 1 illustrates a typical phase Closing Party in the food chain of communication channels between possible range. Fig 1 food chain communication examples ISO 22000" prerequisite program " concept to substitute the traditional GMP ( good manufacturing practices ) and SSOP ( sanitary operation ) concept. Prerequisite program is an alternative term, according to food management organization in the food chain in place and food safety management needs, may include one or several links: GMP ( good manufacturing practices ), GAP ( good agricultural practice ), GHP ( GHP ), GDP ( good good sales specifications ), GVP ( good veterinary standard ), GPP ( good manufacturing practices ), GTP ( good trade norms), infrastructure and maintenance scheme, and the operation of essentials program ( SSOP and SOP ).