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ISO发布ISO 22000新版本

发布时间: 2018-07-23 10:27:09   审校:睿智   浏览次数:
来源:https://www.iso.org/news/ref2301.html  
有200多种疾病能够通过食物链传播,显而易见,安全、可持续的粮食生产是我们面临的最大挑战之一。 食品贸易的全球化进一步使食品安全问题复杂化。此次出台的食品安全管理体系ISO 22000新版本在食品安全问题上作出了及时的回应。
食品安全指的是从生产地到消费阶段对食源性危害的预防、消除和控制工作。 由于食品安全危害在食品加工的任何阶段都可能会发生,因此食品供应链中的每个公司都必须实施必要的危害控制手段。事实上,食品安全只能通过各方的共同努力来维持:包括政府、生产者、零售商和最终消费者。
ISO 22000:2018即食品安全管理系统,是对食品链中任何组织的要求,它针对的是所有食品和饲料工业,不论其规模或部门。该标准将食品安全管理解读为一个持续进展的过程,旨在采取预防性的食品安全方法,通过识别、预防和减少食品和饲料链中的食源性危害。
此次的新版本为全世界上千家使用此标准的公司重新阐明了其实施标准。最新的改动包括:
• 采用所有ISO管理体系标准通用的高级结构,使组织更容易在特定时间将ISO 22000与其他管理体系(如ISO 9001或ISO 14001)相结合
• 采取了一种新的风险防御方法。风险是食品业务的一个重要概念,此方法旨在区分管理体系中涉及的运营层面的风险与业务层面的风险。
• 与食品法典委员会(Codex Alimentarius)密切联系,该委员会是一个为政府制定食品安全准则的联合国食品组织。
新标准结合了交互式通信、系统管理、前提方案(PRP)、危害分析和关键控制点(HACCP)原则等公认的重要元素,旨在为食品安全风险提供动态的控制。
Jacob Faergemand是制定这项标准的ISO / TC 34食品技术委员会第17分技术委员会食品安全管理体系主席。他指出,“为了满足市场对食品安全的需求,ISO 22000是由在食品安全组织中利益相关者共同创建的,涉及了治理、消费者、咨询、工业和研究领域。如果食品安全管理系统是由ISO 22000的用户共同参与并开发,就可以确保此体系能够满足市场的要求。”
ISO 22000:2018取消并就此代替了ISO 22000:2005。 获得该标准认证的组织自发布之日起拥有三年时间过渡到新版本。

 

New edition of ISO 22000 just out!

With over two hundred diseases spread through the food chain, it’s clear that safe, sustainable food production is one of our greatest challenges. Globalization of the food trade further complicates food safety and the new edition of ISO 22000 on food safety management systems presents a timely response.
Food safety is about the prevention, elimination and control of foodborne hazards, from the site of production to the point of consumption. Since food safety hazards may be introduced at any stage of the process, every company in the food supply chain must exercise adequate hazard controls. In fact, food safety can only be maintained through the combined efforts of all parties: governments, producers, retailers and end consumers.
Aimed at all organizations in the food and feed industries, regardless of size or sector,ISO 22000:2018, Food safety management systems – Requirements for any organization in the food chain, translates food safety management into a continuously improving process. It takes a precautionary approach to food safety by helping to identify, prevent and reduce foodborne hazards in the food and feed chains.
The new edition brings clarity of understanding for the thousands of companies worldwide that already used the standard. Its latest improvements include:
• Adoption of the High-Level Structure common to all ISO management system standards, making it easier for organizations to combine ISO 22000 with other management systems (such as ISO 9001 or ISO 14001) at a given time
• A new approach to risk – as a vital concept in the food business – which distinguishes between risk at the operational level and the business level of the management system
• Strong links to the Codex Alimentarius, a United Nations food group that develops food safety guidelines for governments
The new standard offers a dynamic control of food safety hazards combining the following generally recognized key elements: interactive communication, systems management, Prerequisite Programmes (PRPs), and the principles of Hazard Analysis and Critical Control Points (HACCP).
Jacob Faergemand, Chair of technical committee ISO/TC 34, Food products, subcommittee 17, Management systems for food safety, that developed the standard, says: “To meet the market needs for food safety, ISO 22000 is created by stakeholders who are involved in food safety organizations: governance, consumers, consulting, industry and research. When a food safety management system is developed by the users of ISO 22000, you make sure that requirements from the market are met.”
ISO 22000:2018 cancels and replaces ISO 22000:2005. Organizations certified to the standard have three years from the date of publication to transition to the new version.
 

 

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