BS ISO 22004-2014 Food safety management systems. Guidance on the application of ISO 22000

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1、BSISO22004:2014BSIStandardsPublicationFoodsafetymanagementsystems—GuidanceontheapplicationofISO22000BSISO22004:2014BRITISHSTANDARDNationalforewordThisBritishStandardistheUKimplementationofISO22004:2014.TheUKparticipationinitspreparationwasentrustedtoTechnicalCommitteeAW/90,Qualitysystemsf

2、orthefoodindustry.Alistoforganizationsrepresentedonthiscommitteecanbeobtainedonrequesttoitssecretary.Thispublicationdoesnotpurporttoincludeallthenecessaryprovisionsofacontract.Usersareresponsibleforitscorrectapplication.©TheBritishStandardsInstitution2014.PublishedbyBSIStandardsLimited201

3、4ISBN9780580807275ICS67.020CompliancewithaBritishStandardcannotconferimmunityfromlegalobligations.ThisBritishStandardwaspublishedundertheauthorityoftheStandardsPolicyandStrategyCommitteeon30September2014.AmendmentsissuedsincepublicationDateTextaffectedBSISO22004:2014INTERNATIONALISOSTANDA

4、RD22004Firstedition2014-09-01Foodsafetymanagementsystems—GuidanceontheapplicationofISO22000Systèmesdemanagementdelasécuritédesdenréesalimentaires—Recommandationspourl’applicationdel’ISO22000ReferencenumberISO22004:2014(E)©ISO2014BSISO22004:2014ISO22004:2014(E)COPYRIGHTPROTECTEDDOCUMENT©IS

5、O2014Allrightsreserved.Unlessotherwisespecified,nopartofthispublicationmaybereproducedorutilizedotherwiseinanyformorbyanymeans,electronicormechanical,includingphotocopying,orpostingontheinternetoranintranet,withoutpriorwrittenpermission.PermissioncanberequestedfromeitherISOattheaddressbel

6、oworISO’smemberbodyinthecountryoftherequester.ISOcopyrightofficeCasepostale56•CH-1211Geneva20Tel.+41227490111Fax+41227490947E-mailcopyright@iso.orgWebwww.iso.orgPublishedinSwitzerlandii©ISO2014–AllrightsreservedBSISO22004:2014ISO22004:2014(E)ContentsPageForeword...........................

7、.............................................................................................................................................................................................................iv0Introduction..............................................