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Food Safety Management Systems
1- ISO 22000
2- IFS (International Food Standard)
3- BRC (British Retail Consortium)
4- FSSC22000:2017
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DIN EN ISO 22000
Food Safety Management Systems
ISO 22000:2005
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ISO 22000:2005
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ISO 22000:2005
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ISO 22000:2005
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ISO 22000:2005
Food Safety
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ISO 22000:2005
Food Chain
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ISO 22000:2005
HazardFood Safety
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ISO 22000:2005
PolicyFood Safety
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ISO 22000:2005
End (Final) Product
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ISO 22000:2005
Flow Diagram
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ISO 22000:2005
Control Measure
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ISO 22000:2005
(PRP)Prerequisite Program
•
•GAP
GVPGMPGHPGPP
GDPGTP
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ISO 22000:2005
(OPRP)Operational PRP
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ISO 22000:2005
(CCP)Critical Control Point
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ISO 22000:2005
Critical Limit
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ISO 22000:2005
Monitoring
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ISO 22000:2005
Correction
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ISO 22000:2005
Corrective Action
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ISO 22000:2005
Verification
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ISO 22000:2005
Validation
HACCP
(OPRPs)
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ISO 22000:2005
Updating
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ISO 22000:2005
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ISO 22000:2005
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کليات-4-2-1کنترل مستندات-4-2-2سوابق کنترل -4-2-3
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•
•
•
•
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ISO 22000:2005
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Communication in the Food chain
Regu
lato
ry a
uth
oritie
s
Consumers
Food service
operators/caterers
Service providers
Producers of cleaning and
sanitizing agents
Producers of equipment
Producers of packaging
materials
Producers of pesticides,
fertilizers, and veterinary
drugs
Food chain for the
production of ingredients
and additives
Transport and storage operators
Crop producers
Feed producers
Primary food producers
Food producers
2nd food processors
Retailers
Wholesalers
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ISO 22000:2005
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ISO 22000:2005
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PRPs
HACCP
PRP
HACCP
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PRPOPRPHACCP
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PRPs
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PRPs
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PRPs
PM
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PRPs
(
C&D
Pest Control
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تحقق محصول ايمنو طرح ريزي -7
خصوصيات بيولوژيكي ، شيميائي و فيزيكي
تركيب مواد فرموله شده، شامل مواد افزودني يا مواد جايگزين و كمكي
منشا
روش توليد
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Hazard Analysis Critical Control Point (HACCP)
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-
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•
•
•
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( Codex WHO/FAO )
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Hazard Analysis Critical Control Point (HACCP)
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HACCPPRP
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OPRPs
PRP
PRP
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HACCP
HACCP
HACCP
( CCP )
CCP
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HACCP
(CCPs)
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HACCP
CCP
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HACCP
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HACCP
HACCP
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PRP
HACCP
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PRP
PRPHACCP
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OPRPsHACCP
OPRPsHACCP
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ISO 22000
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HACCP
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