1、ISO 22000自查內(nèi)容ISO22000標準要求企業(yè)落實情況（列出體現(xiàn)符合要求的證據(jù)，如文件、記錄名稱、事實描述等）符合性（是/否）4.1總要求General requirements 4.2文件要求Documentation requirements 5.1管理承諾Management commitment5.2食品安全方針Food safety policy 5.3食品安全管理體系策劃Food safety management system planning 5.4職責(zé)和權(quán)限Responsibility and authority 5.5食品安全小組組長Food safety team

2、 leader 5.6溝通Communication 5.7應(yīng)急準備和響應(yīng)Emergency preparedness and response 5.8管理評審Management review6.1資源提供Provision of resources 6.2人力資源Human resources 6.3基礎(chǔ)設(shè)施Infrastructure 6.4工作環(huán)境Work environment 7.1總則General7.2前提方案Prerequisite programmes (PRPs) 7.3實施危害分析的預(yù)備步驟Preliminary steps to enable hazard analy

3、sis 7.4危害分析Hazard analysis 7.5操作性前提方案的建立Establishing the operational PRPs 7.6HACCP計劃的建立Establishing the HACCP plan7.7預(yù)備信息的更新、規(guī)定前提方案和HACCP計劃文件的更新Updating of preliminary information and documents specifying the PRPs and the HACCP Plan 7.8驗證策劃Verification planning 7.9可追溯性系統(tǒng)Traceability system 7.10不符合控制

4、Control of nonconformity 8.1總則General 8.2控制措施組合的確認Validation of control measure combinations 8.3監(jiān)視和測量的控制Control of monitoring and measuring 8.4食品安全管理體系的驗證Food safety management system verification 8.5改進Improvement ISO22002-1前提方案自查內(nèi)容4.1總要求General requirements 4.2環(huán)境Environment 4.3工廠位置Locations of esta

5、blishments 5.1總要求General requirements 5.2內(nèi)部設(shè)計、布局和交通Internal design, layout and traffic patterns 5.3內(nèi)部結(jié)構(gòu)和裝置Internal structures and fittings 5.4設(shè)備位置Location of equipment 5.5實驗室設(shè)施Laboratory facilities 5.6臨時/移動裝置和售賣機Temporary/mobile premises and vending machines 5.7食品、包裝材料、輔料和非食品化學(xué)品的儲存Storage of food, p

6、ackaging materials, ingredients and non food chemicals 6.1 總要求General requirements 6.2 水供給Water supply 6.3 鍋爐的化學(xué)物質(zhì)Boiler chemicals 6.4 空氣質(zhì)量和通風(fēng)Air quality and ventilation 6.5 壓縮空氣和其他氣體Compressed air and other gases 6.5 照明Lighting 7.1 總要求General requirements 7.2廢棄物和不可食用物或有害物容器Containers for waste and

7、inedible or hazardous substances 7.3廢棄物管理和清理Waste management and removal 7.4下水道和排水系統(tǒng)Drains and drainage 8.1 總要求General requirements 8.2 衛(wèi)生設(shè)計Hygienic design 8.3 產(chǎn)品接觸面Product contact surfaces 8.4溫度監(jiān)控設(shè)備Temperature control and monitoring equipment 8.5清洗廠房、器具和設(shè)備Cleaning plant, utensils and equipment 8.6預(yù)

8、防性和糾正性維護Preventive and corrective maintenance 9.1總要求General requirements 9.2供應(yīng)商的選擇和管理Selection and management of suppliers 9.3進貨物料（原料/輔料/包裝材料）的要求Incoming material requirements (raw/ingredients/packaging) 10.1總要求General requirements 10.2微生物交叉污染Microbiological cross contamination 10.3過敏源管理Allergen man

9、agement 10.4物理污染Physical contamination 11.1總要求General requirements 11.2清潔和消毒劑和工具Cleaning and sanitizing agents and tools 11.3清潔和消毒程序cleaning and sanitizing programmes 11.4原位清潔（CIP）系統(tǒng)Cleaning in place (CIP) systems 11.5監(jiān)測衛(wèi)生有效性Monitoring sanitation effectiveness 12.1總要求General requirements 12.2蟲害控制計劃P

10、est control programmes12.3預(yù)防進入Preventing access 12.4孳生和出沒Harbourage and infestations 12.5監(jiān)視和探測Monitoring and detection 12.6根除Eradication 13.1總要求General requirements13.2人員衛(wèi)生設(shè)施和廁所Personnel hygiene facilities and toilets 13.3 員工食堂和指定飲食區(qū)域Staff canteens and designated eating areas 13.4 工作服和防護服Workwear an

11、d protective clothing 13.5 健康狀況Health status 13.6 疾病和受傷Illness and injuries 13.7人員清潔Personal cleanliness 13.8人員行為Personal behaviour 10.1 總要求General requirements 10.2 儲存、標識和可追溯性Storage. identification and traceability 10.2 返工方法Rework usage 10.3 總要求General requirements 15.2產(chǎn)品召回的要求Product recall requir

12、ements 16.1總要求General requirements 16.2庫存要求Warehousing requirements 16.3車輛、傳輸帶和容器Vehicles, conveyances and containers 17. 產(chǎn)品信息/消費者的意識Product information/consumer awareness 18. 食品防護，生物預(yù)警和生物反恐Food defence, biovigilance and bioterrorism 18.1 總要求General requirements 18.2 進入控制Access controls 其他項目所要求的適用法律

13、,公認的行業(yè)法規(guī)和客戶的需求。Other items required by applicable legislation, recognized sector codes and customer requirements. FSSC22000的附加要求自查 1 服務(wù)規(guī)范。組織應(yīng)確保所有服務(wù)包括公用設(shè)施、運輸和影響食品安全的維護。Specifications for services.The organization shall ensure that all services (including utilities, transport and maintenance) which ar

14、e provided and may have an impact on food safety. 1.1 應(yīng)有明確的要求。Shall have specified requirements. 1.2 應(yīng)當在文件中進行描述，以便實施危害分析。Shall be described in documents to the extent needed to conduct hazard analysis. 1.3 應(yīng)按前提方案技術(shù)規(guī)格的要求進行管理。Shall be managed in conformance with the requirements of technical specifica

15、tion for sector PRPs. 2 員工食品安全監(jiān)管Supervision of personnel in application food safety principles. 2.1 對員工正確執(zhí)行食品安全政策和規(guī)范的有效監(jiān)督管理。The organization shall ensure the effective supervision of personnel in the correct application of food safety principles and practices commensurate with their activity. 3 特定法規(guī)

16、要求Specific regulatory requirements Appendix 1A, Item 3組織應(yīng)確保考慮任何適用于原料和成分的法規(guī)要求（如禁用物質(zhì)的控制。Organizations seeking certification shall assure that specifications for ingredients and materials take account of any applicable regulatory requirements e.g. control of prohibited substances5 輸入物管理Management of inputs Appendix 1A, Item 5. 組織應(yīng)實施一個系統(tǒng)應(yīng)確保產(chǎn)品安全符合性至關(guān)