新版ISO22000认证标准要求与食品安全有关的法规和规章要求融入到食品安全管理体系中
发布时间: 2020-05-20 09:36 点击：
The new ISO22000 certification standard requires that the regulations and rules related to food safety be integrated into the food safety management system
为实现组织将所有适用的与食品 安全有关的法规和规章的要求融入到 食品安全管理体系的目的，这个标准在以 下几个方面规定了管理要求：
In order to achieve the purpose of integrating all applicable regulations and rules related to food safety into the food safety management system, this standard specifies the management requirements in the following aspects:
1、在“范围”内指出，导入食品安全管 理体系的目的可包括需要展示其控制 食品安全危害的能力，以持续提供安 全的最终产品，满足签约客户和适用 的、规定的食品安全要求；证实与食 品安全使用的法律法规要求的一致 性。
1. In the "scope", it is pointed out that the purpose of introducing the food safety management system can include the need to demonstrate its ability to control food safety hazards, to continuously provide safe final products, to meet the contracted customers and applicable and specified food safety requirements, and to verify the consistency with the requirements of laws and regulations on the use of food safety.
2、在“食品安全方针”中规定，组织的 最高管理者应确保食品安全方针符合 与客户商定的食品安全要求和法律法 规要求。
2. In the "food safety policy", the top management of the organization shall ensure that the food safety policy complies with the food safety requirements and legal and regulatory requirements agreed with customers.
3、在内部和外部沟通方面，包含法律法 规和其他要求。这个标准明确要求， 记录来自顾客及主管部门的所有与食 品安全有关的要求，保持获取外部要 求和内部交流的动态更新，并输入到 管理评审。这就要求组织必须建立外 部沟通的渠道和内部沟通的方式，定 期进行交互式沟通。
3. In terms of internal and external communication, including laws, regulations and other requirements. This standard specifies requirements, records all requirements related to food safety from customers and competent departments, keeps dynamic update of external requirements and internal communication, and inputs them into management review. This requires the organization to establish external communication channels and internal communication methods, regular interactive communication.
4、当选择和设计前提方案时，组织应考 虑、利用与已有设计预先方案适宜的 信息（如法规、客户要求、指南、法 典原理和规范标准、国家或行业标 准）。目前，我国发布的各行业及出口 卫生规范属于基础设施和维护方案的 范畴，都属于法规要求，必须纳入食 品安全管理体系。
4. When selecting and designing the premise scheme, the organization shall consider and use the information suitable for the existing design scheme (such as regulations, customer requirements, guidelines, code principles and code standards, national or industrial standards). At present, the industry and export health standards issued by China belong to the scope of infrastructure and maintenance programs, all of which belong to the requirements of laws and regulations, and must be included in the food safety management system.
5、产品特性的描述。对原料、辅料和产 品接触材料的产品描述，包括化学、 生物和物理特性，配方辅料的组成（含 添加剂和加工助剂），产地，生产方法， 交付方式（含包装和贮存条件），使用 或加工前的处理和（或）准备，涉及 食品安全的接受准则或与其预期用途 相应的采购原料和辅料的规范。
5. Description of product characteristics. Product description of raw materials, auxiliary materials and product contact materials, including chemical, biological and physical characteristics, composition of formula auxiliary materials (including additives and processing aids), origin, production method, delivery method (including packaging and storage conditions), treatment and / or preparation before use or processing, acceptance criteria related to food safety or its intended use Specifications of corresponding purchased raw materials and auxiliary materials.
对最 终产品的特性描述，包括产品名称或 类似的标识，组成，与食品安全有关 的化学、生物和物理特性，预期的保 质期和贮存条件，预期用途，包装， 与食品安全有关的标识，搬运、准备 和使用说明书，分销方式。组织应识 别与产品特性有关法律法规规定的食 品安全要求、将其作为产品描述的输 入，将产品描述、预期用途和流程图 作为危害分析的输入。
Description of the characteristics of the final product, including product name or similar identification, composition, chemical, biological and physical characteristics related to food safety, expected shelf life and storage conditions, intended use, packaging, identification related to food safety, handling, preparation and operation instructions, distribution mode. The organization shall identify the food safety requirements specified by laws and regulations related to product characteristics, take them as the input of product description, and take product description, intended use and flow chart as the input of hazard analysis.
6、法律法规和其他要求是危害识别的 输入之一。针对每个确定的食品安全 危害，对最终产品食品安全危害的可 接受水平均应尽可能予以确定。确定 的水平应考虑现有法律法规的要求、 顾客对食品的安全要求、产品的预期 用途。
6. Laws, regulations and other requirements are one of the inputs of hazard identification. For each identified food safety hazard, the acceptable level of food safety hazard of the final product shall be determined as far as possible. The determined level shall consider the requirements of existing laws and regulations, the safety requirements of customers for food, and the intended use of products.
7、组织为确保识别产品批次及其与原 料批次、加工和分销记录的关系所建 立的追溯性系统，应符合顾客和法律 法规的要求，特别是与产品标签有关 的要求。
7. The traceability system established by the organization to ensure the identification of product batches and their relationship with raw material batches, processing and distribution records shall meet the requirements of customers, laws and regulations, especially the requirements related to product labels.
8.对照溯源到国际或国家标准的测量 标准,按照规定的时间间隔或在使用 前进行校准或检定。有关监视和测量 装置的法律法规要求是定期校准或检 定的输入。
8. Calibrate or verify according to the specified time interval or before use according to the measurement standards traceable to international or national standards. The requirements of laws and regulations on monitoring and measuring devices are the input of regular calibration or verification.
9.内外部沟通包括对适用法律法规的 沟通，应将其作为管理评审的输入。 组织的食品安全小组应定期评价和评 定顾客反馈，包括食品安全的抱怨、 内审的结果、验证活动分析的结果， 从而为体系的动态更新提供输入。验 证结果的评价可基于对最终产品样品 的测试，因此样品标准是非常重要的 法律法规要求。
9. Internal and external communication includes the communication of applicable laws and regulations, which shall be the input of management review. The organized food safety team shall regularly evaluate and evaluate customer feedback, including food safety complaints, results of internal audit and results of verification activity analysis, so as to provide input for the dynamic update of the system. The evaluation of validation results can be based on the test of final product samples, so sample standards are very important requirements of laws and regulations.