S0 22000:2018 ＰＲＡＣＴIＣＡＬＧＵＩＤＥ Food satety managementsystems tSo ISO/TC34/SC17 4 23579 A practical guide Task3.2:Defineand communicate theroles responsibilities and authorities Task 2.2: Understanding the needs and expectations ofinterested parties Task 3.7: Establish and maintain external and internal communications . Task 3.4: Provide resources for the FSMS (beyond personnel) . Task 4.6: Develop methods or a system for product traceability Task 4.5 erify that established PRPs are applied effectively Task 2.1 : Understanding the organization and its context . Task 3.8: Manage the documentation of the FSMS .. for personnel who have an impact on food safety. Task 2.3: Determining the scope of the FSMS. Task 2.4: FSMS (processes and interactions) Task 4.4: Monitor the PRPs, when relevant (applicable to existing organizations) ... Contents Task 4.3. Implement the PRPs ... Topic 2: Process approach -. and plan to achieve them . Chapter 2 Chapter 3 Chapter4. Chapter1 Intern CP 401 ·Ch. de Blandonnet 8 Email: [email protected] CH-1214 Vernier, Geneva Phone: +41 22 749 0111 website: www.iso.org Published in Switzerland ISO copyright office Fax: +41 22 749 09 47 t of the All rights reserved. Unless otherwise specified, or required in the context ofits implementation,no partof this publication in any form or by any means, electronic or mechanical, including photocopying, or posting on the internetor an intranet, with- out prior witen permission. Permsion can be requested from either ISO at the address below orISO's member body in the country Copyright protected document of the requester. @ IS0 2020 np needs to do in order to The characteristic of food safety is the absence of foodborne hazards at the point therefore adequate controls throughout the network are essential. Food safety food chain, from feed producers and primary producers to food manufacturers, producers of equipment, packaging materials, cleaning agents, additives and IS0 22000:2018, Food safety management systems -Requirements for any organi- zation in the food chain, is recognized internationally as the most relevant docu- chain.Authored a subcommittee of the latestknowledge offood chain safety to support organizations in developing A ddns Managementsystemsforfood ino organ tan safety ingredients, as well as service providers. what defin Foreword tionalStand abilityt an effective FSMS. its The Internati demonstrate S1 ictsaresa roducts byexpert Task 5.8: Validate the control measure(s) or combination(s) of control measures Task 5.11: Conduct a verification related to the PRPs and hazard control plan Task 6.2: Evaluate the overall performance of the organization and decisions Task 5.9:Establish and apply corrections and corrective actions Task 5.4 Identify the hazards associated with the food A practical guid made to improve the FSMS: management review.. Task 5.3: Prepare the process flow diagram -. Task 5.1: Establish the food safety team Task 5.5: Conduct a hazard assessment . Task 6.mprovethe system... ADDITIONALRESOURCES APPENDIXB... APPENDIXA Chapter5. Chapter6 . Chapter 7 . 2 150 22000: