ISO 22000:2005 FOR TRAINING PURPOSE ONLY

INTERNATIONAL ISO
STANDARD 22000
FIRST EDITION
2005-09-01

FOOD SAFETY MANAGEMENT SYSTEM

REQUIREMENTS FOR ANY ORGANIZATION IN
THE FOOD CHAIN

Reference number
ISO 22000 : 2005 (E)

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

Contents Page
1 Scope ................................................................................................................................. ...........................13
2 Normative reference .................................................................................................................................15
3 Terms and definitions ...................................................................................................... ..........................16
4 Food safety management system ..............................................................................................................23
4.1 General requirements ..................................................................................................... .......................23
4.2 Documentation requirements ............................................................................................... .................25
5 Management responsibility .......................................................................................................................27
5.1 Management commitment .................................................................................................... .................27
5.2 Food safety policy ....................................................................................................................................28
5.3 Food safety management system planning ...........................................................................................29
5.4 Responsibility and authority ............................................................................................. .....................29
5.5 Food safety team leader .................................................................................................. .......................30
5.6 Communication............................................................................................................ ............................31
5.7 Emergency preparedness and response ...............................................................................................34
5.8 Management review ........................................................................................................ .......................35
6 Resource management ..............................................................................................................................37
6.1 Provision of resources................................................................................................... ..........................37
6.2 Human resources.......................................................................................................... ...........................37
6.3 Infrastructure ..........................................................................................................................................39
6.4 Work environment ......................................................................................................... .........................39
7 Planning and realization of safe products................................................................................................39
7.1 General.................................................................................................................. ...................................39
7.2 Prerequisite programs (PRPs) ............................................................................................. ..................39
7.3 Preliminary steps to enable hazard analysis ........................................................................................42
7.4 Hazard analysis .......................................................................................................... ..............................48
7.5 Establishing the operational Prerequisite programs (PRPs)..............................................................53
7.6 Establishing the HACCP plan .............................................................................................. ..................53
7.7 Updating of preliminary information and documents specifying the PRP(s) and the
HACCP plan ............................................................................................................................. ......................57
7.8 Verification planning ............................................................................................................................. .57
7.9 Traceability system ...................................................................................................... ...........................59
7.10 Control of nonconformity ..................................................................................................................... .59
8 Validation, verification and improvement of the food safety management system............................66
8.1 General.................................................................................................................. ...................................66
8.2 Validation of control measure combinations ........................................................................................66
8.3 Control of monitoring and measuring...................................................................................................68
8.4 Food safety management system verification ......................................................................................69
8.5 Improvement .............................................................................................................. .............................73

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

Trang
1 Phm vi ........................................................................................................................................................13
2 Tiu chun trch dn..................................................................................................................................15
3 Thut ng v nh ngha ............................................................................................................................16
4 H thng qun l an ton thc phm.......................................................................................................23
4.1 Yu cu chung .........................................................................................................................................23
4.2 Yu cu v h thng ti liu ..................................................................................................................25
5 Trch nhim ca lnh o ........................................................................................................................27
5.1 Cam kt ca lnh o .............................................................................................................................27
5.2 Chnh sch an ton thc phm ..............................................................................................................28
5.3 Hoch nh H thng qun l an ton thc phm...............................................................................29
5.4 Trch nhim v quyn hn ....................................................................................................................29
5.5 Trng nhm an ton thc phm..........................................................................................................30
5.6 Trao i thng tin ...................................................................................................................................31
5.7 S chun b v ng ph vi tnh hung khn cp ................................................................................34
5.8 Xem xt ca lnh o .............................................................................................................................35
6 Qun l ngun lc ......................................................................................................................................37
6.1 Cung cp ngun lc.................................................................................................................................37
6.2 Ngun nhn lc........................................................................................................................................37
6.3 C s h tng ...........................................................................................................................................39
6.4 Mi trng lm vic................................................................................................................................39
7 Hoch nh v to sn phm an ton.......................................................................................................39
7.1 Khi qut..................................................................................................................................................39
7.2 Chng trnh tin quyt (PRPs) ............................................................................................................39
7.3 Cc bc chun b cho hot ng phn tch mi nguy ........................................................................42
7.4 Phn tch mi nguy ..................................................................................................................................48
7.5 Xy dng cc chng trnh vn hnh tin quyt (PRPs) ....................................................................53
7.6 Xy dng k hoch HACCP...................................................................................................................53
7.7 Cp nht cc thng tin ban u v cc ti liu m t cc chng trnh tin quyt
v k hoch HACCP ......................................................................................................................................57
7.8 Hoch nh vic thm tra .......................................................................................................................57
7.9 H thng truy tm ngun gc .................................................................................................................59
7.10 Kim sot s khng ph hp ................................................................................................................59
8 Thm nh, thm tra v ci tin h thng qun l an ton thc phm ...............................................66
8.1 Khi qut..................................................................................................................................................66
8.2 Thm nh t hp cc bin php kim sot .........................................................................................66
8.3 Kim sot theo di v o lng .............................................................................................................68
8.4 Thm tra h thng qun l an ton thc phm ...................................................................................69
8.5 Ci tin .....................................................................................................................................................73

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

FOREWORD

ISO (the International Organization for Standardization) is a worldwide federation of national

standards bodies (ISO member bodies). The work of preparing International Standards is
normally carried out through ISO technical committees. Each member body interested in a
subject for which a technical committee has been established has the right to be represented on
that committee. International organizations, governmental and non-governmental, in liaison
with ISO, also take part in the work. ISO collaborates closely with the International
Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC
Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International
Standards adopted
by the technical committees are circulated to the member bodies for voting. Publication
as an International
Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this International Standard
may be the subject of patent rights. ISO shall not be held responsible for identifying any or all
such patent rights.

ISO 22000 was prepared by Technical Committee ISO/TC 34, Food products.

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
INTRODUCTION
Food safety is related to the presence of food-
borne hazards in food at the point of
consumption (intake by the consumer). As the
introduction of food safety hazards can occur
at any stage of the food chain, adequate
control throughout the food chain is essential.
Thus, food safety is ensured through the
combined efforts of all the parties
participating in the food chain
Organizations within the food chain range
from feed producers and primary producers
through food manufacturers, transport and
storage operators and subcontractors to retail
and food service outlets (together with inter-
related organizations such as producers of
equipment, packaging material, cleaning
agents, additives and ingredients). Service
providers are also included.
This International Standard specifies the
requirements for a food safety management
system that combines the following generally
recognized key elements to ensure food safety
along the food chain, up to the point of final
consumption:
LI GII THIU
An ton thc phm lin quan ti s c mt ca
cc mi nguy trong thc phm ti thi im s
dng (ngi tiu dng n thc phm). S xut
hin ca cc mi nguy v an ton thc phm
c th xy ra bt c giai on no trong
dy chuyn thc phm, do vic kim sot
mt cch y trong c dy chuyn thc
phm l rt cn thit. Nh , an ton thc
phm c m bo thng qua n lc tng
hp ca tt c cc bn tham gia vo dy
chuyn thc phm
Cc t chc trong dy chuyn thc phm, bao
gm t sn xut thc n chn nui, khu ban
u n cc n v sn xut thc phm, vn
chuyn v iu hnh kho bi v cc nh thu
ph n n v bn l, v cc im phc v
n ung (cng vi cc t chc c lin quan
nh cc n v sn xut thit b, bao b, cht
ty ra, ph gia v cc thnh phn), bao gm
c cc n v cung cp dch v.
Tiu chun ny quy nh cc yu cu cho mt
h thng qun l an ton thc phm c s kt
hp cc yu t c xem l chnh yu m
bo an ton thc phm trong c dy chuyn
thc phm, n tn im tiu dng cui, nh:
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
interactive communication;
system management;
prerequisite programmes;
HACCP principles
Communication along the food chain is
essential to ensure that all relevant food safety
hazards are identified and adequately
controlled at each step within the food chain.
This implies communication between
organizations both upstream and downstream
in the food chain. Communication with
customers and suppliers about identified
hazards and control measures will assist in
clarifying customer and supplier requirements
(e.g. with regard to the feasibility and need for
these requirements and their impact on the end
product).
Recognition of the organization's role and
position within the food chain is essential to
ensure effective interactive communication
throughout the chain in order to deliver safe
food products to the final consumer. An
example of the communication channels
among interested parties of the food chain is
shown in Figure 1.
vic trao i thng tin qua li;
qun l h thng ;
cc chng trnh tin quyt;
cc nguyn tc HACCP;
H thng trao i thng tin trong dy chuyn
thc phm l cn thit m bo tt c cc
mi nguy v an ton thc phm c lin quan
c nhn dng v kim sot y tng
bc trong dy chuyn thc phm. iu ny
bao gm vic trao i thong tin xui dng v
ngc dng gia cc t chc trong dy
chuyn thc phm. Vic trao i thng tin vi
khch hang v nh cung cp v cc mi nguy
c nhn dng v cc bin php kim sot
s gip lm r cc yu cu ca khch hang
v nh cung cp ( lin quan n tnh kh thi v
s cn thit ca cc yu cu ny v tc ng
ca chng n thnh phm)
Vic nhn bit vai tr v v tr ca t chc
trong dy chuyn thc phm l cn thit cho
vic m bo s trao i thng tin hiu qu
trong c dy chuyn nhm chuyn giao thc
phm an ton n ngi tiu dng cui. Hnh1
l v d v cc knh thng tin gia cc bn
hu quan trong dy chuyn thc phm
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
The most effective food safety systems are
established, operated and updated within the
framework of a structured management
system and incorporated into the overall
management activities of the organization.
This provides maximum benefit for the
organization and interested parties. This
International Standard has been aligned with
ISO 9001 in order to enhance
compatibility of the two standards. Cross-
references between this International Standard
and ISO 9001 are provided in Annex A
This International Standard can be applied
independently of other management system
standards. Its implementation can be aligned
or integrated with existing
management system requirements,
organizations may utilize
management system(s) to establish a food
safety management system that complies with
the requirements of this International Standard
H thng qun l an ton thc phm hiu
qu nht c thit lp, vn hnh v cp nht
trn c s cu trc ca h thng qun l v
hp nht vi cc hot ng qun l chung
ca t chc. iu ny em li li ch ti a
cho t chc v cc bn hu quan. Tiu
chun ny c lin kt vi tiu chun ISO
9001 nhm tng tng thch ca hai tiu
the chun. Bng so snh tng quan gia tiu
chun ny v ISO 9000 c th hin Ph
lc A.
Tiu chun ny c th c p dng c lp
vi cc tiu chun qun l khc.Vic p dng
tiu chun ny c th c kt hp hay tch
related hp vi cc yu cu ca h thng qun l lin
while quan hin c khi t chc mun s dng (cc)
existing h thng qun l hin c thit lp h
thng qun l an ton thc phm ph hp
theo yu cu ca tiu chun ny
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
This International Standard integrates the
principles of the Hazard Analysis and Critical
Alimentarius Commission. By means of
auditable requirements, it combines the
HACCP plan with prerequisite programmes
(PRPs). Hazard analysis is the key to an
effective food safety management system,
since conducting a hazard analysis assists in
organizing the knowledge required to establish
an effective combination of control measures.
This International Standard requires that all
hazards that may be reasonably expected to
occur in the food chain, including hazards that
may be associated with the type of process
and facilities used, are identified and assessed.
Thus it provides the means to determine and
document why certain identified hazards need
to be controlled by a particular organization
and why others need not
During hazard analysis, the organization
determines the strategy to be used to ensure
hazard control by combining the PRP(s),
operational PRP(s) and the HACCP plan
Control Point (HACCP) system and
application steps developed by the Codex
Tiu chun ny tch hp cc nguyn tc ca
h thng Phn tch cc mi nguy v im
kim sot ti hn (HACCP) v cc bc thc
hin HACCP c Codex Alimentarius
Commission pht trin. Tiu chun ny kt
hp k hoch HACCP vi cc chng trnh
tin quyt (PRPs) thnh cc yu cu c th
s dng cho vic nh gi. Phn tch mi
nguy l ni dung chnh yu ca mt h thng
qun l an ton thc phm hiu qu, v vic
thc hin phn tch mi nguy gip t chc
h thng ho cc kin thc cn thit thit
lp mt t hp c hiu qu cc bin php
kim sot.
Tiu chun ny yu cu tt c cc mi nguy
c kh nng xy ra trong dy chuyn thc
phm, bao gm c cc mi nguy c lin
quan ti quy trnh sn xut v cc tin ch
c s dng, c nhn dng v nh gi.
Do tiu chun ny cung cp phng tin
xc nh v vn bn ho l do v sao cc
mi nguy c nhn dng cn c kim sot
t chc ny m khng cn t chc khc.
Trong qu trnh phn tch mi nguy, t chc
xc nh phng thc c s dng m
bo mi nguy c kim sot thng qua s
kt hp gia chng trnh tin quyt (PRPs),
Page 8 of 75
 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

chng trnh vn hnh tin quyt (operational PRPs) v k hoch HACCP

Cross-references between the Codex Bng so snh tng quan gia cc nguyn
Alimentarius Commission HACCP principles tc HACCP v cc bc thc hin ca Codex
and application steps (see Reference [11]) and Alimentarius Commission (xem ti liu tham
this International Standard are provided in kho s [11]) v tiu chun ny c trnh
Annex B by ph lc B.

To facilitate the application of this thun tin cho vic p dng, tiu chun
International Standard, it has been developed ny c xy dng thnh tiu chun c th s
as an auditable standard. However, individual dng cho hot ng nh gi. Tuy nhin, mi
organizations are free to choose the necessary t chc c t do chn la phng php v
methods and approaches to fulfil the cch tip cn cn thit thc hin cc yu
requirements of this International Standard. cu ca tiu chun ny. Nhm h tr cc t
To assist individual organizations with the chc trong vic p dng tiu chun ny, mt
implementation of this International Standard, bn hng dn cch s dng tiu chun c
guidance on its use is provided in ISO/TS trnh by trong ISO/TS 22004
22004

This International Standard is intended to Tiu chun ny ch nhm xc nh cc kha

address aspects of food safety concerns only. cnh lin quan n an ton thc phm. Cch
The same approach as provided by this tip cn tng t nh c cung cp trong
International Standard can be used to organize tiu chun ny c th c s dng t
and respond to other food specific aspects chc v ng ph vi cc kha cnh c th
(e.g. ethical issues and consumer awareness) khc (nh cc vn v o c v nhn
thc ca ngi tiu dng)

This International Standard allows an Tiu chun ny cho php mt t chc (nh
organization (such as a small and/or less cc t chc nh v/hoc t chc cha
developed organization) to implement an pht trin) p dng mt t hp cc bin
externally developed combination of control php kim sot t bn ngoi
measures.

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
The aim of this International Standard is to
harmonize on a global level the requirements
for food safety management for businesses
within the food chain. It is particularly
intended for application by organizations that
seek a more focused, coherent and integrated
food safety management system than is
normally required by law. It requires an
organization to meet any applicable food
safety related statutory and regulatory
requirements through its food
management system.
Mc tiu ca tiu chun ny l tiu chun ho
quy m quc t cc yu cu v h thng
qun l an ton thc phm cho cc doanh
nghip trong dy chuyn thc phm. Tiu
chun ny ch yu hng n vic p dng
cc t chc cn tm kim mt h thng qun
l hp l, c tch hp v tp trung hn
vo an ton thc phm ch khng n thun
l p ng cc yu cu lut nh. Tiu chun
ny yu cu mt t chc p ng tt c cc
safety yu cu lut nh v an ton thc phm thng
qua h thng qun l an ton thc phm ca
t chc.
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ISO 22000:2005 FOR TRAINING PURPOSE ONLY

Producers of pesticides, fertilizers, and

veterinary drugs
Crop producers
Food chain for the production of
ingredients and additives
Statutory and regulatory authorities

Feed producers
Figure 1 Example of Transport and storage operators
communication within the food
Primary
chainfood
Producers of equipments
producers Food
Producersof cleaning and sanitizing
agents
manufacturers
Producers of packaging materials
Secondary food manufacturers

Service providers
Wholesalers Retailers, Food
service operators and caterers
Service
providersprovid
ers

Consumers

NOTE The figure does not show the type of interactive communications along and across the
food chain that by pass immediate suppliers and customers.

Figure 1 Example of communication within the food chain

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ISO 22000:2005 FOR TRAINING PURPOSE ONLY

Cc n v sn xut thuc tr su,

phn bn, thuc th y
Sn xut nng sn
Dy chuyn sn xut cc thnh
Cc c quan thm quyn v c quan chc nng

phn v ph gia thc phm

Sn xut thc n chn nui
Figure 1 Example of
Cc n v vn chuyn v kho bi
communication within the food
Khuchain
ban u

Cc n v sn xut thit b
Sn xut thc phm
Cc n v sn xut cc cht ty
ra
Sn xut thc phm (cp 2)
Cc n v sn xut bao b
Cc nh bn s

Cc dch v
Cc nh bn l, dch v n ung,
cung cp thc phm

Ngi tiu dng

Ch thch : Hnh ny khng th hin hnh thc trao i thng tin ngang v dc trong dy
chuyn thc phm khi b qua cc nh cung cp v khch hng trung gian.

Hnh 1 V d v h thng trao i thng tin trong dy chuyn thc phm.

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
Food safety management systems
Requirements for any organization in the
food chain
1 Scope
This International Standard specifies
requirements for a food safety management
system where an organization in the food
chain needs to demonstrate its ability to
control food safety hazards in order to ensure
that food is safe at the time of human
consumption.
It is applicable to all organizations, regardless
of size, which are involved in any aspect of
the food chain and want to implement systems
that consistently provide safe products. The
means of meeting any requirements of this
International Standard can be accomplished
through the use of internal and/or external
resources.
This International Standard specifies
requirements to enable an organization
a) to plan, implement, operate, maintain and
update a food safety management system
aimed at providing products that, according to
their intended use, are safe for the consumer,
H Thng Qun L An Ton Thc Phm
Cc Yu Cu Cho Tt C Cc T Chc
Trong Dy Chuyn Thc Phm
1. Pham vi
Tiu chun ny quy nh cc yu cu i vi
h thng qun l an ton thc phm khi mt
t chc trong dy chuyn thc phm cn
chng t kh nng kim sot cc mi nguy
v an ton thc phm nhm m bo thc
phm an ton cho con ngi ti thi im s
dng
Tiu chun ny c th p dng cho mi t
chc, khng phn bit quy m, tham gia vo
bt k kha cnh no ca dy chuyn thc
phm v mun p dng h thng nhm cung
cp mt cch n nh cc sn phm an ton.
Vic p ng tt c cc yu cu ca tiu
chun ny c th c thc hin thng qua
vic s dng cc ngun lc bn trong v
/hoc bn ngoi
Tiu chun ny qui nh cc yu cu cho
php mt t chc
a) Hoch nh, p dng, vn hnh, duy tr v
cp nht h thng qun l an ton thc
phm nhm cung cp sn phm an ton,
theo mc ch s dng ca sn phm, cho
ngi tiu dng
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

b) to demonstrate compliance with applicable b) Chng t s ph hp vi cc yu cu lut

statutory and regulatory food safety nh thch hp v an ton thc phm
requirements,

c) to evaluate and assess customer c) Lng ho v nh gi cc yu cu ca

requirements and demonstrate conformity khch hng v chng t s ph hp vi cc
with those mutually agreed customer yu cu tha thun vi khch hng v an
requirements that relate to food safety, in ton thc phm nhm nng cao s tha mn
order to enhance customer satisfaction, ca khch hng

d) to effectively communicate food safety d) Trao i thng tin c hiu qu cc vn

issues to their suppliers, customers and
relevant interested parties in the food chain,
e) to ensure that the organization conforms to
its stated food safety policy,
v an ton thc phm vi cc nh cung cp ,
khch hng, v cc bn hu quan trong dy
chuyn thc phm
e) m bo s ph hp vi cc chnh sch v
an ton thc phm cng b

f) to demonstrate such conformity to relevant f) Chng t s ph hp vi cc bn hu

interested parties, and quan, v

g) to seek certification or registration of its g) Tm kim s chng nhn hoc cng nhn
food safety management system by an h thng qun l an ton thc phm t t
external organization, or make a self- chc bn ngoi, hoc t thc hin nh gi
assessment or self-declaration of conformity hoc t cng b mc ph hp vi tiu
to this International Standard. chun ny

All requirements of this International Standard include, but are not limited to, feed producers,
are generic and are intended to be applicable harvesters, farmers, producers of ingredients,
to all organizations in the food chain food manufacturers, retailers, food services,
regardless of size and complexity. This catering services, organizations providing
includes organizations directly or indirectly cleaning and sanitation services,
involved in one or more steps of the food transportation, storage and distribution
chain. Organizations that are directly involved services. Other organizations that are

Page 14 of 75
 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
indirectly involved include, but are not limited
to, suppliers of equipment, cleaning and
sanitizing agents, packaging material, and
other food contact materials.
Tt c cc yu cu ca tiu chun ny mang
tnh tng qut v nhm p dng cho mi
t chc trong dy chuyn thc phm khng
phn bit quy m v mc phc tp. iu
ny bao gm cc t chc trc tip hoc gin
tip tham gia vo mt hoc nhiu cng on
trong dy chuyn thc phm. Cc t chc
This International Standard allows an
organization, such as a small and/or less
developed organization (e.g. a small farm, a
small packer-distributor, a small retail or food
service outlet), to implement an externally
developed combination of control measures.
NOTE Guidance on the application of this
International Standard is given in ISO/TS
22004.
2 Normative references
The following referenced documents are
indispensable for the application of this
document. For dated references, only the
edition cited applies. For undated references,
the latest edition of the referenced document
(including any amendments) applies.
tham gia trc tip bao gm, nhng khng
gii hn, cc t chc sn xut thc n chn
nui, thu hoch, cc nng dn, cc t chc
sn xut cc thnh phn, cc t chc sn
xut thc phm, cc nh bn l, cc dch v
n ung, dch v cung cp thc phm, cc t
chc cung cp cc dch v v sinh, kh
trng, vn chuyn, lu kho v phn phi.
Cc t chc khc khng tham gia trc tip,
bao gm nhng khng gii hn, cc t chc
cung cp thit b, cc cht ty ra, bao b, v
cc vt liu tip xc vi thc phm khc
Tiu chun ny cho php mt t chc, nh cc
t chc nh v/hoc cha pht trin (nh nng
tri nh, t chc ng gi-phn phi nh,
im bn l nh, dch v n ung), c p
dng mt t hp cc bin php kim sot t
bn ngoi
Ch thch: Hng dn v vic p dng tiu
chun ny c cung cp ISO/TS22004.
2Tiu chun trch dn.
Cc ti liu c trch dn sau y cn thit
cho vic p dng tiu chun ny. Vi cc ti
liu trch dn c ghi ngy, ch p dng phin
bn c trch dn. Vi cc ti liu khng c
ghi ngy, phin bn mi nht ca ti liu
c trch dn (bao gm tt c cc ni dung
iu chnh) s c p dng.
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
ISO 9000:2000, Quality management systems
Fundamentals and vocabulary
3 Terms and definitions
For the purposes of this document, the terms
and definitions given in ISO 9000 and the
following apply.
For the convenience of the users of this
International Standard, some of the
definitions in ISO 9000 are quoted with
added notes that are applicable only to this
special application.
NOTE Terms are not defined where they
retain their normal dictionary definition.
Where bold type is used in a definition, this
indicates a cross-reference to another term
defined in this clause, and the number
reference for the term is given in parentheses.
3.1 food safety
Concept that food will not cause harm to the
consumer when it is prepared and/or eaten
according to its intended use
NOTE 1 Adapted from Reference [11].
NOTE 2 Food safety is related to the
occurrence of food safety hazards (3.3) and
ISO 9000 : 2000, H thng qun l cht
lng C s v t vng
3. Thut ng v nh ngha
Cc thut ng v nh ngha c nu trong
ISO 9000 v cc thut ng sau c p dng
cho tiu chun ny
thun tin cho ngi s dng tiu chun,
mt s nh ngha ca ISO 9000 c trch
li v b sung thm cc Ch thch ch c gi
tr p dng cho tiu chun c th ny
Ch thch : Cc thut ng s khng c
nh ngha li nu chng gi nguyn ngha
thng dng c nu trong t in. Khi nh
ngha c in m ngha l chng c lin h
vi mt thut ng khc cng trong iu
khon ny, v s tham chiu ca thut ng
c lin h c ghi trong ngoc
3.1. An ton thc phm
Khi nim ch thc phm khng lm tn hi
n ngi s dng khi c ch bin
v/hoc n ng theo mc ch s dng
Ch thch 1 : Trch t ti liu tham kho s
[11].
does not include other human health aspects
related to, for example, malnutrition.
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

thc phm v khng bao gm cc kha cnh

Ch thch 2 : An ton thc phm lin quan
v sc kho khc c lin quan, v d nh suy
ti s xut hin ca cc mi nguy v an ton
dinh dng

3.2 Food chain 3.2. Dy chuyn thc phm

Sequence of the stages and operations Mt chui cc giai on v hot ng ni

involved in the production, processing, tip nhau bao gm sn xut, ch bin, phn
distribution, storage and handling of a food phi, lu tr, bo qun thc phm v cc
and its ingredients, from primary production thnh phn thc phm, t khu ban u
to consumption n ngi s dng

NOTE 1 This includes the production of feed Ch thch 1 : iu ny bao gm hot ng

for food-producing animals and for animals sn xut thc n cho cc loi ng vt sn
intended for food production. xut ra thc phm v ng vt nui vi mc
ch dng lm thc phm

NOTE 2 The food chain also includes the Ch thch 2 : Dy chuyn thc phm bao
production of materials intended to come into gm c hot ng sn xut cc vt liu s
contact with food or raw materials. tip xc trc tip vi thc phm v nguyn
liu

3.3 food safety hazard 3.3. Mi nguy v an ton thc phm

Biological, chemical or physical agent in Cc tc nhn sinh hc, ho hc, hoc vt l

food, or condition of food, with the potential trong thc phm, hoc tnh trng ca thc
to cause an adverse health effect phm, c kh nng gy cc nh hng bt
li cho sc kho

NOTE 1 Adapted from Reference [11]. Ch thch 1: Trch t ti liu tham kho s
[11]

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
NOTE 2 The term hazard is not to be
confused with the term risk which, in the
context of food safety, means a function of
the probability of an adverse health effect
(e.g. becoming diseased) and the severity of
that effect (death, hospitalization, absence
from work, etc.) when exposed to a specified
hazard. Risk is defined in ISO/IEC Guide 51
as the combination of the probability of
occurrence of harm and the severity of that
harm.
NOTE 3 Food safety hazards include
allergens.
NOTE 4 In the context of feed and feed
ingredients, relevant food safety hazards are
those that may be present in and/or on feed
and feed ingredients and that may
subsequently be transferred to food through
animal consumption of feed and may thus
have the potential to cause an adverse human
health effect. In the context of operations
other than those directly handling feed and
food (e.g. producers of packaging materials,
cleaning agents, etc.), relevant food safety
hazards are those hazards that can be directly
or indirectly transferred to food because of
the intended use of the provided products
and/or services and thus can have the
potential to cause an adverse human health
effect.
Ch thch 2 : Khng nhm ln thut ng
mi nguy vi thut ng Ri ro. Trong
phm vi v an ton thc phm, ri ro l mt
hm s ca kh nng gy nh hng bt li
n sc kho (nh gy bnh) v mc
nghim trng ca hu qu (t vong, nhp
vin, ngh lm...) khi mt mi nguy c th
xut hin. Ri ro c nh ngha trong
ISO/IEC 51 l s kt hp ca kh nng xy
ra ca tc hi v mc nghim trng ca
tc hi
Ch thch 3 : Mi nguy v an ton thc
phm bao gm c cc tc nhn gy d ng
Ch thch 4 : Trong phm vi v thc n gia
sc, cc mi nguy v an ton thc phm c
lin quan l cc mi nguy c kh nng c
mt trong thc n gia sc v cc thnh phn
ph v c th c truyn n thc phm
thng qua vic s dng thc n ca gia sc
v do c kh nng gy nh cc hot ng
khng thuc nhm trc tip x l thc n
gia sc v thc phm (nh sn xut bao b,
cc cht ty ra..) cc mi nguy v an ton
thc phm c lin quan l cc mi nguy c
th c truyn trc tip hoc gin tip ti
thc phm thng qua mc ch s dng ca
cc sn phm/dch v ny v do c kh
nng nh hng bt li cho sc kho ca
con ngi.
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
3.4 Food safety policy
Overall intentions and direction of an
organization related to food safety (3.1) as
formally expressed by top management
3.5 End product
Product that will undergo no further
processing or transformation by
organization
NOTE A product that undergoes further
processing or transformation by another
organization is an end product in the context
of the first organization and a raw material or
an ingredient in the context of the second
organization.
3.6 Flow diagram
Schematic and systematic presentation of the
sequence and interactions of steps
3.7 Control measure
food safety action or activity that can be
used to prevent or eliminate a food safety
hazard (3.3) or reduce itto an acceptable level
NOTE Adapted from Reference [11]
3.4. Chnh sch an ton thc phm
v nh hng chung ca mt t chc
lin quan n an ton thc phm (3.1) c
lnh o cao nht cng b chnh thc
3.5. Thnh phm
Sn phm khng tri qua thm bt k s ch
the bin hoc bin i no do t chc thc hin
Ch thch A : mt sn phm tri qua s ch
bin, bin i 1 t chc khc l thnh
phm trong phm vi ca t chc u tin v
l nguyn liu hoc thnh phn ph trong
phm vi ca t chc th hai
3.6. S quy trnh sn
xut
Bn trnh by mt cch h thng theo dng
s trnh t v tng tc ca cc bc
cng on
3.7. Bin php kim sot
(an ton thc phm) Hnh ng hoc hot
ng c th c s dng ngn nga
hoc loi b mt mi nguy (3.3) hoc gim
thiu n n mc chp nhn
Ch thch : Trch t ti liu tham kho s
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

[11].

3.8 PRP - prerequisite programme 3.8. PRP- Chng trnh tin quyt

food safety basic conditions and activities
that are necessary to maintain a hygienic
environment throughout the food chain (3.2)
suitable for the production, handling and
provision of safe end products (3.5) and safe
food for human consumption
(an ton thc phm) iu kin c bn v cc
hot ng cn thit duy tr mi trng v
sinh trong dy chuyn thc phm (3.2) ph
hp cho sn xut, x l v cung cp
cc thnh phm (3.5) an ton v thc phm
an ton cho ngi s dng

NOTE The PRPs needed depend on the Ch thch : Cc chng trnh tin quyt cn
segment of the food chain in which the thit ph thuc vo phn khc ca dy
organization operates and the type of chuyn thc phm m t chc tham gia
organization (see Annex C). Examples of v loi t chc (xem ph lc C). Mt s v
equivalent terms are: Good Agricultural d v cc thut ng tng ng : Thc
Practice (GAP), Good Veterinarian Practice hnh sn xut nng nghip tt (GAP), Thc
(GVP), Good Manufacturing Practice (GMP), hnh cng tc th y tt ( GVP), Thc hnh
Good Hygienic Practice (GHP), Good sn xut tt (GMP), Thc hnh v sinh tt
Production Practice (GPP), Good Distribution (GHP), Thc hnh phn phi tt (GDP),
Practice (GDP) and Good Trading Practice Thc hnh thng mi tt (GTP)
(GTP).

3.9 operational PRP 3.9. Chng trnh vn hnh tin quyt

Operational prerequisite programme PRP
(3.8) identified by the hazard analysis as
essential in order to control the likelihood of
introducing food safety hazards (3.3) to
and/or the contamination or proliferation of
food safety hazards in the product(s) or in the
processing environment
Chng trnh tin quyt (3.8) c nhn
dng trong qu trnh phn tch mi nguy l
cn thit kim sot kh nng xut hin
ca mi nguy v an ton thc phm (3.3) v/
hoc s nhim bn hoc s pht trin
ca cc mi nguy v an ton thc phm
trong (cc) sn phm hoc trong mi trng
sn xut.

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
3.10 CCP - critical control point
food safety step at which control can be
applied and is essential to prevent or
eliminate a food safety hazard (3.3) or reduce
it to an acceptable level
NOTE Adapted from Reference [11].
3.11 critical limit
criterion which separates acceptability from
unacceptability
NOTE 1 Adapted from Reference [11].
NOTE 2 Critical limits are established to
determine whether a CCP (3.10) remains in
control. If a critical limit is exceeded or
violated, the products affected are deemed to
be potentially unsafe.
3.12 monitoring
conducting a planned sequence of
observations or measurements to assess
whether control measures (3.7) are operating
as intended
3.10. im kim sot ti hn CCP
(an ton thc phm) im ti c th thc
hin kim sot v cn thit trong vic ngn
nga hoc loi b mt mi nguy v an ton
thc phm hoc gim thiu n n mc
chp nhn.
Ch thch : Trch t ti liu tham kho s
[11]
3.11. Gii hn ti hn
Tiu chun phn bit gia chp nhn c
v khng chp nhn c
Ch thch 1: Trch t ti liu tham kho
s[11]
Ch thch 2 : Gii hn ti hn c thit lp
xc nh im kim sot ti hn (CCP)
(3.10) cn trong s kim sot hay khng.
Nu gii hn ti hn b vt mc hoc b vi
phm, sn phm b nh hng c xem l
c kh nng khng an ton
3.12. Gim st
Vic tin hnh theo k hoch mt chui cc
quan st hay o lng nh gi xem bin
php kim sot (3.7) c ang c thc hin
nh quy nh
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
3.13correction
action to eliminate a detected nonconformity
[ISO 9000:2000, definition 3.6.6]
NOTE 1 For the purposes of
International Standard, a correction relates to
the handling of potentially unsafe products,
and can therefore be made in conjunction
with a corrective action (3.14).
NOTE 2 A correction may be, for example,
reprocessing, further processing,
elimination of the adverse consequences of
the nonconformity (such as disposal for other
use or specific labelling).
3.14 corrective action
Action to eliminate the cause of a detected
nonconformity or other undesirable situation
NOTE 1 There can be more than one cause
for a nonconformity.
[ISO 9000:2000, definition 3.6.5]
NOTE 2 Corrective action includes cause
analysis and is taken to prevent recurrence.
3.13. S khc phc
Hnh ng loi b s khng ph hp
c pht hin
(ISO 9000:2000, nh ngha 3.6.6]
this Ch thch 1 : Trong tiu chun ny, s khc
phc lin quan n vic x l cc sn phm
c kh nng khng an ton, v do c s
kt hp vi hnh ng khc phc (3.14)
Ch thch 2 : S khc phc c th, v d nh,
and/or ti ch, ch bin thm, v/hoc loi b hu
qu bt li ca s khng ph hp (nh s
dng cho mc ch khc hoc ghi nhn c
bit)
3.14. Hnh ng khc phc
Hnh ng loi b nguyn nhn ca s
khng ph hp c pht hin hoc cc
tnh trng khng mong mun khc
Ch thch 1 : Mt s khng ph hp c th
do nhiu nguyn nhn
[ ISO 9000:2000, nh ngha 3.6.5]
Ch thch 2 : Hnh ng khc phc bao gm
phn tch nguyn nhn v hnh ng
ngn nga ti din
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

3.15. Thm nh
3.15 validation

food safety obtaining evidence that the
control measures (3.7) managed by the
HACCP plan and by the operational PRPs
(3.9) are capable of being effective
(an ton thc phm) Thu thp cc bng
chng l cc bin php kim sot (3.7)
c quy nh trong k hoch HACCP v
cc chng trnh tin quyt PRPs vn hnh
c hiu qu

NOTE This definition is based on Reference Ch thch : nh ngha ny da trn ti liu

[11] and is more suitable for the field of food tham kho [11] v ph hp hn vi lnh vc
safety (3.1) than the definition given in ISO an ton thc phm so vi nh ngha trong
9000. ISO 9000

3.16 verification 3.16. Thm tra

confirmation, through the provision of S khng nh, thng qua vic cung cp
objective evidence, that specified bng chng khch quan, l cc yu cu quy
requirements have been fulfilled [ISO nh c thc hin [ISO 9000, nh ngha
9000:2000, definition 3.8.4] 3.8.4]

3.17 updating 3.17. Cp nht

immediate and/or planned activity to ensure Hot ng kp thi v/hoc theo k hoch
application of the most recent information m bo vic p dng cc thng tin mi
nht

4 Food safety management system 4. H thng qun l an ton thc phm

4.1 General requirements 4.1. Yu cu chung

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
The organization shall establish, document,
implement and maintain an effective food
safety management system and update it
when necessary in accordance with the
requirements of this International Standard.
The organization shall define the scope of the
food safety management system. The scope
shall specify the products or product
categories, processes and production sites that
are addressed by the food safety management
system.
The organization shall
a) ensure that food safety hazards that may be
reasonably expected to occur in relation to
products within the scope of the system are
identified, evaluated and controlled in such a
manner that the products of the organization
do not, directly or indirectly, harm the
consumer,
b) communicate appropriate information
throughout the food chain regarding safety
issues related to its products,
T chc PHI (1) xy dng, lp vn bn,
thc hin v duy tr mt h thng qun l
an ton thc phm hiu qu v cp nht
h thng ny khi cn thit theo cc yu cu
ca tiu chun ny
T chc PHI (2) xc nh phm vi ca h
thng qun l an ton thc phm. Phm vi
PHI (3) nu r cc sn phm hoc nhm
sn phm, cc quy trnh v cc a im sn
xut c qun l bi h thng qun l
an ton thc phm
T chc PHI
a) m bo cc mi nguy v an ton thc
phm c kh nng xy ra vi sn phm
trong phm vi ca h thng qun l c
nhn dng , nh gi v kim sot sao cho
cc sn phm ca t chc khng, trc tip
hoc gin tip, lm tn hi ngi s dng
b) Trao i cc thng tin thch hp trong dy
chuyn thc phm v n cc vn an
ton lin quan n sn phm ca t chc ,
Page 24 of 75
 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
c) communicate information concerning
development, implementation and updating
of the food safety management system
throughout the organization, to the extent
necessary to ensure the food safety required
by this International Standard, and
d) evaluate periodically, and update when
necessary, the food safety management
system to ensure that the system reflects the
organization's activities and incorporates the
most recent information on the food safety
hazards subject to control.
Where an organization chooses to outsource
any process that may affect end product
conformity, the organization shall ensure
control over such processes. Control of such
outsourced processes shall be identified and
documented within the food safety
management system.
4.2 Documentation requirements
4.2.1 General
The food safety management system
documentation shall include
a) documented statements of a food safety
policy and related objectives (see 5.2),
c) Trao i thng tin trong t chc, phm
vi cn thit, v vic xy dng, p dng v
cp nht h thng qun l an ton thc
phm, m bo an ton thc phm nh
yu cu ca tiu chun ny, v
d) nh gi nh k v cp nht, khi cn
thit, h thng qun l an ton thc phm
nhm m bo h thng phn nh c cc
hot ng ca t chc v bao gm cc thng
tin mi nht v cc mi nguy v an ton
thc phm cn kim sot
Khi t chc chn ngun bn ngoi cho bt
k qu trnh no nh hng n s ph hp
ca thnh phm, t chc PHI (5) m bo
kim sot c cc qu trnh . Vic kim
sot cc qu trnh do ngun bn ngoi PHI
(6) c nhn bit v vn bn ho trong h
thng qun l an ton thc phm
4.2. Yu cu v h thng ti liu
4.2.1. Khi qut
Cc ti liu ca H thng qun l an ton
thc phm PHI (7) bao gm
a) Cc vn bn cng b v chnh sch an
ton thc phm v cc mc tiu lin quan
(xem 5.2)
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
b) documented procedures and records
required by this International Standard, and
c) documents needed by the organization to
ensure the effective development,
implementation and updating of the food
safety management system.
4.2.2 Control of documents
Documents required by the food safety
management system shall be controlled.
Records are a special type of document and
shall be controlled according to
requirements given in 4.2.3.
The controls shall ensure that all proposed
changes are reviewed prior to implementation
to determine their effects on food safety and
their impact on the food safety management
system.
A documented procedure shall be established
to define the controls needed
a) to approve documents for adequacy prior
to issue,
b) to review and update documents as
necessary, and re-approve documents,
c) to ensure that changes and the current
revision status of documents are identified,
b) Cc th tc dng vn bn v cc h s
theo yu cu ca tiu chun ny, v
c) Cc ti liu cn c ca t chc m
bo vic xy dng, p dng v cp nht c
hiu qu h thng qun l an ton thc
phm
4.2.2. Kim sot ti liu
Cc ti liu theo yu cu ca h thng qun
l an ton thc phm PHI (8) c kim
sot. H s l mt loi ti liu c bit v
the PHI (9) c kim sot theo cc yu cu
nu trong 4.2.3
Vic kim sot PHI (10) m bo tt c
cc xut thay i c xem xt trc khi
p dng nhm xc nh s nh hng ca
cc thay i ny v tc ng ca chng i
vi H thng qun l an ton thc phm
PHI (11) lp mt th tc dng vn bn
xc nh vic kim sot cn thit nhm
a. ph duyt cc ti liu v s tha ng
trc khi ban hnh
b. xem xt, cp nht khi cn v ph duyt
li ti liu
c. m bo nhn bit c cc thay i v
tnh trng sa i hin hnh ca ti liu
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
d) to ensure that relevant versions of
applicable documents are available at points
of use,
e) to ensure that documents remain legible
and readily identifiable,
f) to ensure that relevant documents of
external origin are identified and their
distribution controlled, and
g) to prevent the unintended use of obsolete
documents, and to ensure that they are
suitably identified as such if they are retained
for any purpose.
4.2.3 Control of records
Records shall be established and maintained
to provide evidence of conformity to
requirements and evidence of the effective
operation of the food safety management
system. Records shall remain legible, readily
identifiable and retrievable. A documented
procedure shall be established to define the
controls needed for the identification, storage,
protection, retrieval, retention time and
disposition of records.
5 Management responsibility
5.1 Management commitment
d. m bo cc bn ca ti liu thch hp, sn
c ni s dng
e. m bo cc ti liu lun r rng, d
nhn bit
f. m bo cc ti liu c ngun gc bn
ngoi c nhn bit v vic phn phi
chng c kim sot, v
g. ngn nga vic s dng v tnh cc ti
liu li thi, v p dng cc du hiu nhn
bit thch hp nu chng c gi li v mc
ch no
4.2.3. Kim sot h s
PHI (12) lp v duy tr cc h s cung
cp bng chng v s ph hp vi cc yu
cu v hot ng tc nghip c hiu lc ca
h thng qun l an ton thc phm. Cc
h s PHI (13) r rng, d nhn bit v d
s dng. PHI (14) lp mt th tc bng
vn bn xc nh vic kim sot cn thit
i vi vic nhn bit, lu tr, bo v, s
dng thi gian lu gi v hy b cc h s
5. Trch nhim ca lnh o
5.1. Cam kt ca lnh o
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Lnh o cao nht PHI (15) cung cp

Top management shall provide evidence of
bng chng v s cam kt ca mnh i vi
its commitment to the development and
vic xy dng v thc hin h thng qun
implementation of the food safety
l an ton thc phm v ci tin thng
management system and to continually
xuyn hiu lc ca h thng bng cch
improving its effectiveness by

a) showing food safety is supported by the a. Chng t an ton thc phm c duy tr
business objectives of the organization, thng qua cc mc tiu hot ng ca t
chc

b) communicating to the organization the b. Truyn t cho t chc v tm quan trng

importance of meeting the requirements of ca vic p ng cc yu cu ca tiu chun
this International Standard, any statutory and ny, tt c cc yu cu ca php lut v ch
regulatory requirements, as well as customer nh, cng nh cc yu cu ca khch hng
requirements relating to food safety, v an ton thc phm

c) establishing the food safety policy, c. Thit lp chnh sch an ton thc phm

d) conducting management reviews, and d. Tin hnh vic xem xt ca lnh o, v

e) ensuring the availability of resources. e. m bo sn c cc ngun lc

5.2 Food safety policy 5.2. Chnh sch an ton thc phm

Top management shall define, document and Lnh o cao nht PHI (16) xc nh, lp
communicate its food safety policy. vn bn v truyn t chnh sch an ton
thc phm ca t chc

Top management shall ensure that the food Lnh o cao nht PHI (17) m bo
safety policy chnh sch an ton thc phm

a) is appropriate to the role of the a. ph hp vi vai tr ca t chc trong dy

organization in the food chain, chuyn thc phm

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

b. ph hp vi cc yu cu php lut v ch
b) conforms with both statutory and
nh v cc yu cu c tho thun vi
regulatory requirements and with mutually
khch hng v an ton thc phm
agreed food safety requirements of
customers,

c) is communicated, implemented and c. c truyn t, p dng v duy tr tt

maintained at all levels of the organization, c cc cp trong t chc

d) is reviewed for continued suitability (see d. c xem xt lun thch hp (xem 5.8)
5.8),

e) adequately addresses communication (see e. c truyn t y (xem 5.6) v

5.6), and

f) is supported by measurable objectives. f. c h tr bi cc mc tiu o lng

c

5.3 Food safety management system 5.3. Hoch nh h thng qun l an ton
planning thc phm

Top management shall ensure that Lnh o cao nht PHI (18) m bo

a) planning of the food safety management a. tin hnh hoch nh h thng qun l an
system is carried out to meet requirements ton thc phm p ng cc yu cu nu
given in 4.1 as well as the objectives of the trong 4.1 cng nh cc mc tiu ca t chc
organization that support food safety, and v an ton thc phm, v

b) the integrity of the food safety b. tnh nht qun ca h thng qun l an
management system is maintained when ton thc phm c duy tr khi cc thay i
changes to the food safety management i vi h thng qun l an ton thc phm
system are planned and implemented. c hoch nh v thc hin

5.4 Responsibility and authority 5.4. Trch nhim v quyn hn

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Lnh o cao nht PHI (19) m bo cc

Top management shall ensure that
trch nhim v quyn hn c xc nh
responsibilities and authorities are defined
v thng tin trong t chc m bo s
and communicated within the organization to
vn hnh v duy tr hiu qu h thng qun
ensure the effective operation and
l an ton thc phm
maintenance of the food safety management
system.

All personnel shall have responsibility to Tt c cc nhn vin PHI (20) c trch
report problems with the food safety nhim bo co cc vn v h thng qun
management system to identified person(s). l an ton thc phm cho (cc) c nhn
Designated personnel shall have defined c ch nh. Ngi c ch nh PHI
responsibility and authority to initiate and (21) c trch nhim v quyn hn khi xng
record actions. v ghi chp cc hnh ng

5.5 Food safety team leader 5.5. Trng nhm an ton thc phm

Top management shall appoint a food safety Lnh o cao nht PHI (22) ch nh mt
team leader who, irrespective of other trng nhm an ton thc phm, ngoi cc
responsibilities, shall have the responsibility trch nhim khc, PHI (23) c trch nhim
and authority v quyn hn

a) to manage a food safety team (see 7.3.2) a. qun l nhm an ton thc phm (xem
and organize its work, 7.3.2) v t chc cng vic ca nhm

b) to ensure relevant training and education b. m bo vic o to v gio dc thch

of the food safety team members (see 6.2.1), hp cho cc thnh vin nhm an ton thc
phm (xem 6.2.1)

c) to ensure that the food safety management c. m bo h thng qun l an ton thc
system is established, implemented, phm c thit lp, thc hin, duy tr v
maintained and updated, and cp nht, v

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
d) to report to the organization's top
management on the effectiveness
suitability of the food safety management
system.
NOTE The responsibility of the food safety
team leader may include liaison with external
parties on matters relating to the food safety
management system.
5.6 Communication
5.6.1 External communication
To ensure that sufficient information on
issues concerning food safety is available
throughout the food chain, the organization
shall establish, implement and maintain
effective arrangements for communicating
with
a) suppliers and contractors,
b) customers or consumers, in particular in
relation to product information (including
instructions regarding intended use, specific
storage requirements and, as appropriate,
shelf life), enquiries, contracts
orderhandling including amendments, and
customer feedback including customer
complaints,
d. bo co cho lnh o cao nht ca t
chc v hiu qu v s ph hp ca h
and
thng qun l an ton thc phm
Ch thch : trch nhim ca trng nhm an
ton thc phm c th bao gm c quan h
vi bn ngoi v cc vn c lin quan
n an ton thc phm
5.6. Trao i thng tin
5.6.1. Trao i thng tin vi bn ngoi
m bo cc thng tin y v cc vn
lin quan n an ton thc phm lun sn
c trong dy chuyn thc phm, t chc
PHI (24) thit lp, thc hin v duy tr s
sp xp c hiu qu vic trao i thng tin
vi
a. cc nh cung cp v nh thu
b. khch hng hoc ngi tiu dng, lin
quan n cc thng tin v sn phm (bao
gm hng dn v mc ch s dng, yu
cu c th v bo qun, v, khi thch hp,
or thng tin v hn s dng), x l cc yu
cu, cc hp ng hoc n t hng , k c
cc sa i, v phn hi ca khch hng bao
gm c cc khiu ni
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
c) statutory and regulatory authorities, and
d) other organizations that have an impact on,
or will be affected by, the effectiveness or
updating of the food safety management
system.
Such communication shall provide
information on food safety aspects of the
organization's products that may be relevant
to other organizations in the food chain. This
applies especially to known food safety
hazards that need to be controlled by other
organizations in the food chain. Records of
communications shall be maintained.
Food safety requirements from statutory and
regulatory authorities and customers shall be
available.
Designated personnel shall have defined
responsibility and authority to communicate
externally any information concerning food
safety. Information obtained through external
communication shall be included as input to
system updating (see 8.5.2) and management
review (see 5.8.2).
c. cc c quan php lut c thm quyn, v
d. cc t chc khc c tc ng n hoc b
nh hng bi hiu lc hoc vic cp nht
ca h thng qun l an ton thc phm
Cc hot ng trao i thng tin ni trn
PHI (25) cung cp thng tin v cc kha
cnh an ton thc phm ca cc sn phm
ca t chc khi n c lin quan n t chc
khc trong dy chuyn thc phm. iu ny
c bit c p dng vi cc mi nguy
bit v cn thit phi c kim sot bi
(cc) t chc khc trong dy chuyn thc
phm. H s ca vic trao i thng tin
PHI (26) c duy tr
Cc yu cu ca cc c quan php lut c
thm quyn v cc yu cu ca khch hang
PHI (27) sn c
Ngi c ch nh PHI (28) c cc trch
nhim v quyn hn thc hin trao i
thng tin vi bn ngoi v tt c cc thng
tin lin quan n an ton thc phm. Cc
thng tin thu thp c t vic trao i thng
tin vi bn ngoi PHI (29) l mt u vo
ca hot ng cp nht h thng (xem 8.5.2)
v xem xt ca lnh o (xem 5.8.2)
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

5.6.2. Trao i thng tin ni b

5.6.2 Internal communication

The organization shall establish, implement T chc PHI (30) thit lp, thc hin v
and maintain effective arrangements for duy tr s sp xp hiu qu vic trao i
communicating with personnel on issues thng tin vi cc nhn vin v cc vn c
having an impact on food safety. tc ng n an ton thc phm

In order to maintain the effectiveness of the duy tr tnh hiu qu ca h thng qun
food safety management system, the l an ton thc phm, t chc PHI (31)
organization shall ensure that the food safety m bo l nhm an ton thc phm c
team is informed in a timely manner of thng bo kp thi v cc thay i, bao gm
changes, including but not limited to the nhng khng gii hn trong
following:

a) products or new products; a. cc sn phm v cc sn phm mi

b) raw materials, ingredients and services; b. cc nguyn liu, thnh phn v cc dch
v

c) production systems and equipment; c. h thng sn xut v cc thit b

d) production premises, location of d. nh xng sn xut, b tr cc thit b v

equipment, surrounding environment; mi trng xung quanh

e) cleaning and sanitation programmes; e. cc chng trnh v sinh v ty trng

f) packaging, storage and distribution f. h thng ng gi, lu kho v phn phi

systems;

g) personnel qualification levels and/or g. trnh nng lc ca nhn vin v/ hoc s

allocation of responsibilities and phn chia cc trch nhim v quyn hn
authorizations;

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

h. cc yu cu php lut v ch nh
h) statutory and regulatory requirements;

i) knowledge regarding food safety hazards i. cc kin thc lin quan n an ton thc
and control measures; phm v cc bin php kim sot

j) customer, sector and other requirements j. cc yu cu ca khch hng, ca

that the organization observes; ngnh v cc yu cu khc m t chc tun
th

k) relevant enquiries from external interested k. cc yu cu lin quan ca cc bn hu

parties; quan bn ngoi

l) complaints indicating food safety hazards l. cc khiu ni v an ton thc phm c

associated with the product; lin quan n sn phm

m) other conditions that have an impact on m. cc vn khc c tc ng n an ton

food safety. thc phm

The food safety team shall ensure that this
information is included in the updating of the
food safety management system (see 8.5.2).
Top management shall ensure that relevant
information is included as input to the
management review (see 5.8.2).
Nhm an ton thc phm PHI (32) m
bo cc thng tin ny c a vo hot
ng cp nht h thng qun l an ton
thc phm (xem 8.5.2). Lnh o cao nht
PHI (33) m bo cc thng tin lin
quan tr thnh u vo ca xem xt ca lnh
o (xem 5.8.2)

5.7 Emergency preparedness and response 5.7. S chun b v ng ph vi tnh

hung khn cp

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

Lnh o cao nht PHI (34) thit lp, thc

Top management shall establish, implement
hin v duy tr cc th tc qun l cc
and maintain procedures to manage potential
tnh hung khn cp tim n v cc s c c
emergency situations and accidents that can
kh nng tc ng n an ton thc phm
impact food safety and which are relevant to
v c lin quan n vai tr ca t chc
the role of the organization in the food chain.
trong dy chuyn thc phm

5.8 Management review 5.8. Xem xt ca lnh o

5.8.1 General 5.8.1. Khi qut

Top management shall review the Lnh o cao nht PHI (35) nh k xem
organization's food safety management xt h thng qun l an ton thc phm,
system at planned intervals to ensure its m bo n lun thch hp, tho ng v c
continuing suitability, adequacy and hiu lc. Vic xem xt ny PHI (36) nh
effectiveness. This review shall include gi c c hi ci tin v nhu cu thay i
assessing opportunities for improvement and i vi h thng qun l an ton thc phm,
the need for change to the food safety k c chnh sch v an ton thc phm. H
management system, including the food s xem xt ca lnh o PHI (37) c
safety policy. Records of management duy tr (xem 4.2.3)
reviews shall be maintained (see 4.2.3).

5.8.2 Review input 5.8.2. u vo ca vic xem xt

The input to management review shall u vo ca vic xem xt ca lnh o

include, but is not limited to, information on PHI (38) bao gm, nhng khng gii hn,
cc thng tin v

a) follow-up actions from previous a. cc hnh ng tip theo t cc cuc xem

management reviews, xt ca lnh o ln trc

b) analysis of results of verification activities b. phn tch kt qu ca cc hot ng thm

(see 8.4.3), tra (xem 8.4.3)

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

c. cc s thay i c th nh hng n an
c) changing circumstances that can affect
ton thc phm (xem 5.6.2)
food safety (see 5.6.2),

d) emergency situations, accidents (see 5.7) d. cc tnh hung khn cp, cc s c (xem
and withdrawals (see 7.10.4), 5.7) v cc trng hp thu hi sn phm
(xem 7.10.4)

e) reviewing results of system-updating e. vic xem xt cc kt qu ca hot ng cp

activities (see 8.5.2), nht h thng qun l an ton thc phm
(xem 8.5.2);

f) review of communication activities, f. vic xem xt cc hot ng trao i thng

including customer feed-back (see 5.6.1), and tin, bao gm phn hi ca khch hng (xem
5.6.1), v

g) external audits or inspections. g. cc cuc nh gi, gim nh ca bn

ngoi

NOTE The term withdrawal includes Ch thch : thut ng withdrawal bao gm

recall. recall

The data shall be presented in a manner that Cc d liu PHI (39) c trnh by sao
enables top management to relate the cho lnh o cao nht c th kt ni cc
information to stated objectives of the food thng tin ny vi cc mc tiu ra cho
safety management system. h thng qun l an ton thc phm

5.8.3 Review output 5.8.3. u ra ca vic xem xt

The output from the management review u ra ca vic xem xt ca lnh o PHI
shall include decisions and actions related to (40) bao gm cc quyt nh v hnh ng
lin quan n

a) assurance of food safety (see 4.1), a. m bo an ton thc phm (xem 4.1)

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
b) improvement of the effectiveness of the
food safety management system (see 8.5),
c) resource needs (see 6.1), and
d) revisions of the organization's food safety
policy and related objectives (see 5.2).
6 Resource management
6.1 Provision of resources
The organization shall provide adequate
resources for the establishment,
implementation, maintenance and updating of
the food safety management system.
6.2 Human resources
6.2.1 General
The food safety team and the other personnel
carrying out activities having an impact on
food safety shall be competent and shall have
appropriate education, training, skills and
experience.
Where the assistance of external experts is
required for the development,
implementation, operation or assessment of
the food safety management system, records
of agreement or contracts defining the
responsibility and authority of external
b. nng cao tnh hiu lc ca h thng qun
l an ton thc phm (xem 8.5),
c. nhu cu v ngun lc (xem 6.1) v
d. iu chnh cc chnh sch ca t chc v
an ton thc phm v cc mc tiu lin
quan (xem 5.2)
6. Qun L Ngun Lc
6.1. Cung cp ngun lc
T chc PHI (41) cung cp cc ngun lc
y thit lp, thc hin, duy tr v cp
nht h thng qun l an ton thc phm
6.2. Ngun nhn lc
6.2.1. Khi qut
Nhm an ton thc phm v cc nhn vin
thc hin cc cng vic c tc ng n an
ton thc phm PHI (42) c nng lc v
PHI (43) c gio dc, o to, c k
nng v kinh nghim thch hp
experts shall be available.
Khi cn c s h tr ca cc chuyn gia bn
ngoi trong vic xy dng, thc hin, vn
hnh hoc nh gi h thng an ton thc
phm, PHI (44) c h s v cc tho thun
hoc hp ng xc nh r trch nhim v
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

quyn hn ca cc chuyn gia bn ngoi

6.2.2 Competence, awareness and training 6.2.2. Nng lc, nhn thc v o to

The organization shall T chc PHI (45)

a) identify the necessary competencies for a. xc nh nng lc cn thit ca nhng

personnel whose activities have an impact on ngi thc hin cc cng vic c tc ng
food safety, n an ton thc phm

b) provide training or take other action to b. tin hnh o to hay nhng hnh ng
ensure personnel have the necessary khc m bo ngi lao ng c nng
competencies, lc cn thit

c) ensure that personnel responsible for c. m bo cc c nhn c trch nhim

monitoring, corrections and corrective actions gim st, thc hin s khc phc v hnh
of the food safety management system are ng khc phc h thng qun l an ton
trained, thc phm c o to

d) evaluate the implementation and the d. nh gi vic thc hin v hiu qu ca

effectiveness of a), b) and c), a,b v c

e) ensure that the personnel are aware of the e. m bo ngi lao ng nhn thc c
relevance and importance of their individual mi lin quan v tm quan trng ca cc
activities in contributing to food safety, hot ng ca h i vi an ton thc phm

f) ensure that the requirement for effective f. m bo cc yu cu v trao i thng

communication (see 5.6) is understood by all tin hiu qu (xem 5.6) c tt c cc c
personnel whose activities have an impact on nhn thc hin cc cng vic c tc
food safety, and ng n an ton thc phm thu hiu, v

g) maintain appropriate records of training g. Duy tr h s thch hp v o to v cc

and actions described in b) and c). hot ng c m t b v c,

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
6.3 Infrastructure
The organization shall provide the resources
for the establishment and maintenance of the
infrastructure needed to implement the
requirements of this International Standard.
6.4 Work environment
The organization shall provide the resources
for the establishment, management and
maintenance of the work environment needed
to implement the requirements of this
International Standard.
7 Planning and realization of safe products
7.1 General
The organization shall plan and develop the
processes needed for the realization of safe
products.
The organization shall implement, operate
and ensure the effectiveness of the planned
activities and any changes to those activities.
This includes PRP(s) as well as operational
PRP(s) and/or the HACCP plan.
7.2 Prerequisite programmes (PRPs)
6.3. C s h tng
T chc PHI (46) cung cp ngun lc cho
vic thit lp v duy tr c s h tng cn
thit thc hin cc yu cu ca tiu
chun ny
6.4. Mi trng lm vic
T chc PHI (47) cung cp ngun lc cho
vic thit lp, qun l v duy tr mi trng
lm vic cn thit thc hin cc yu cu
ca tiu chun ny
7. Hoch nh v to sn phm an ton
7.1. Khi qut
T chc PHI (48) hoch nh v trin khai
cc qu trnh cn thit cho vic to sn
phm an ton
T chc PHI (49) p dng, thc hin v
m bo tnh hiu qu/hiu lc ca cc hot
ng hoch nh cng nh bt k s thay
i no. iu ny bao gm cc chng trnh
tin quyt (PRPs) v cc chng trnh vn
hnh tin quyt (Operation PRPs) v /hoc
k hoch HACCP
7.2. Chng trnh tin quyt (PRPs)
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

7.2.1. T chc PHI (50) xy dng, p

7.2.1 The organization shall establish,
dng v duy tr cc chng trnh tin quyt
implement and maintain PRP(s) to assist in
h tr vic kim sot
controlling

a) the likelihood of introducing food safety a. Kh nng xut hin cc mi nguy i vi

hazards to the product through the work sn phm v mt an ton thc phm t mi
environment, trng lm vic

b) biological, chemical and physical b. S nhim bn sinh hc, ha hc, vt l

contamination of the product(s), including vo (cc) sn phm bao gm nhim cho
cross contamination between products, and gia cc loi sn phm, v

c) food safety hazard levels in the product c. Cc mc ca mi nguy v an ton thc

and product processing environment. phm i vi sn phm v mi trng sn
xut sn phm

7.2.2 The PRP(s) shall 7.2.2. Cc chng trnh tin quyt

PHI

a) be appropriate to the organizational needs a. ph hp vi cc nhu cu ca t chc v

with regard to food safety, an ton thc phm

b) be appropriate to the size and type of the b. ph hp vi quy m v loi hnh hot
operation and the nature of the products being ng cng nh bn cht ca sn phm c
manufactured and/or handled, sn xut v /hoc x l

c) be implemented across the entire c. c p dng xuyn sut trong ton b h

production system, either as programmes thng sn xut nh cc chng trnh kim
applicable in general or as programmes sot chung hoc cc chng trnh kim
applicable to a particular product or sot c th cho mt sn phm hoc mt dy
operational line, and chuyn sn xut, v

d) be approved by the food safety team. d. c ph duyt bi nhm an ton thc

phm

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
The organization shall identify statutory and
regulatory requirements related to the above.
7.2.3 When selecting and/or establishing
PRP(s), the organization shall consider and
utilize appropriate information [e.g. statutory
and regulatory requirements, customer
requirements, recognized guidelines, Codex
Alimentarius Commission (Codex) principles
and codes of practices, national, international
or sector standards].
NOTE Annex C gives a list of relevant Codex
publications.
The organization shall consider the following
when establishing these programmes:
a) construction and lay-out of buildings and
associated utilities;
b) lay-out of premises, including workspace
and employee facilities;
c) supplies of air, water, energy and other
utilities;
d) supporting services, including waste and
sewage disposal;
e) the suitability of equipment and its
accessibility for cleaning, maintenance and
preventative maintenance;
T chc PHI (52) xc nh cc yu cu
php lut v ch nh c lin quan n cc
vn trn
7.2.3. Khi la chn v/hoc xy dng cc
chng trnh tin quyt t chc PHI (53)
xem xt v s dng cc thng tin cn thit
(nh cc yu cu lut nh, yu cu ca
khch hng, cc hng dn c cng nhn,
cc nguyn tc ca Codex, cc quy tc thc
hnh, cc tiu chun quc gia, quc t, hoc
tiu chun ngnh)
Ch Thch: Ph lc C cung cp danh mc
cc n bn ca CODEX c lin quan
Khi xy dng cc chng trnh trn, t chc
PHI (54) xem xt cc iu sau y
a. cu trc v b tr mt bng nh xng
v cc tin ch i km
b. mt bng nh xng, bao gm khng gian
lm vic v cc tin ch cho cng nhn
c. h thng cung cp kh, nc, nng lng
v cc tin ch khc
d. cc dch v h tr bao gm vic x l rc
thi v nc thi
e. s ph hp ca cc thit b v kh nng v
sinh, bo tr , bo tr tin on cc thit b ny
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
f) management of purchased materials (e.g.
raw materials, ingredients, chemicals and
packaging), supplies (e.g. water, air, steam
and ice), disposals (e.g. waste and sewage)
and handling of products (e.g. storage and
transportation);
g) measures for the prevention of cross
contamination;
h) cleaning and sanitizing;
i) pest control;
j) personnel hygiene;
k) other aspects as appropriate.
Verification of PRP(s) shall be planned (see
7.8) and PRP(s) shall be modified as
necessary (see 7.7). Records of verifications
and modifications shall be maintained.
Documents should specify how activities
included in the PRP(s) are managed.
7.3 Preliminary steps to enable hazard
analysis
7.3.1 General
f. vic qun l cc nguyn vt liu mua vo
(nguyn liu, cc thnh phn ph liu,
ha cht v bao b), ngun cung cp (nc,
kh, hi v ), x l (rc v nc thi) v
bo qun sn phm (lu kho v vn chuyn)
g. cc bin php ngn nga s nhim bn
cho
h. v sinh v ty trng
i. kim sot cn trng v ng vt gy hi,
j. v sinh c nhn
k. v cc kha cnh khc khi cn thit
Vic thm tra cc chng trnh tin quyt
PHI (55) c hoch nh (Xem 7.8) v
cc chng trnh tin quyt PHI (56) c
iu chnh khi cn thit (xem 7.7). H s
thm tra v h s ghi nhn cc iu chnh
PHI (57) c duy tr
Ti liu cn ch r phng php qun l cc
hot ng thuc cc chng trnh tin quyt
7.3. Cc bc chun b cho hot ng
phn tch mi nguy
7.3.1. Khi qut
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
All relevant information needed to conduct
the hazard analysis shall be collected,
maintained, updated and documented.
Records shall be maintained.
7.3.2 Food safety team
A food safety team shall be appointed.
The food safety team shall have
combination of multi-disciplinary knowledge
and experience in developing
implementing the food safety management
system. This includes, but need not be limited
to, the organization's products, processes,
equipment and food safety hazards within the
scope of the food safety management system.
Records shall be maintained that demonstrate
that the food safety team has the required
knowledge and experience (see 6.2.2).
7.3.3 Product characteristics
7.3.3.1 Raw materials, ingredients and
product-contact materials
All raw materials, ingredients and product-
contact materials shall be described in
documents to the extent needed to conduct
the hazard analysis (see 7.4), including the
following, as appropriate:
Tt c cc thng tin lin quan cn thit cho
vic phn tch mi nguy PHI (58) c thu
thp, duy tr , cp nhp v vn bn ha . H
s PHI (59) c duy tr.
7.3.2. Nhm An ton thc phm
PHI (60) thit lp nhm An ton thc
phm
a Nhm An ton thc phm PHI (61) gm
nhng thnh vin c nhng kin thc v kinh
and nghim a dng trong vic xy dng v p
dng h thng qun l an ton thc phm.
Kin thc ny bao gm, nhng khng gii
hn, cc sn phm ca t chc, cc quy
trnh, thit b, cc mi nguy v an ton thc
phm trong phm vi ca h thng qun l an
ton thc phm
H s chng t nhm An ton thc phm c
kin thc v kinh nghim theo yu cu
(xem 6.2.2) PHI (62) c duy tr
7.3.3. c tnh ca sn phm
7.3.3.1. Nguyn liu, cc thnh phn v
vt liu tip xc vi sn phm
Tt c cc nguyn liu , cc thnh phn v
vt liu tip xc vi sn phm PHI (63)
c m t trong cc ti liu mc cn thit
cho vic phn tch cc mi nguy (xem 7.4),
khi thch hp bao gm nhng iu sau y
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

a) biological, chemical and physical a. cc tnh cht sinh hc, ha hc v vt l

characteristics;

b) composition of formulated ingredients, b. cng thc phi trn ca cc thnh phn ,

including additives and processing aids; bao gm ph gia v cc cht h tr quy trnh
sn xut

c) origin; c. ngun gc , xut x

d) method of production; d. phng php sn xut

e) packaging and delivery methods; e. phng php ng gi v giao hng

f) storage conditions and shelf life; f. iu kin bo qun v hn s dng

g) preparation and/or handling before use or g. phng php chun b v/ hoc x l

processing; trc khi s dng hoc a vo sn xut

h) food safety-related acceptance criteria or h. cc chun mc chp nhn lin quan n

specifications of purchased materials and an ton thc phm hoc cc tiu chun ca
ingredients appropriate to their intended uses. nguyn vt liu, cc thnh phn mua vo
ph hp vi mc ch s dng ca chng

The organization shall identify statutory and T chc PHI (64) nhn dng cc yu cu
regulatory food safety requirements related to php lut v ch nh v an ton thc phm
the above. lin quan n cc ni dung trn

The descriptions shall be kept up-to-date Bn m t PHI (65) c cp nht, khi cn

including, when required, in accordance with thit, theo yu cu ca 7.7
7.7.

7.3.3.2 Characteristics of end products 7.3.3.2. c tnh ca thnh phm

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY

c tnh ca thnh phm PHI (66) c

The characteristics of end products shall be
m t bng vn bn, mc cn thit cho
described in documents to the extent needed
hat ng phn tch mi nguy v khi c th ,
to conduct the hazard analysis (see 7.4),
bao gm cc thng tin sau
including information on the following, as
appropriate:

a) product name or similar identification; a. tn sn phm, hoc cc nhn dng tng

ng

b) composition; b. thnh phn

c) biological, chemical and physical c. cc c tnh sinh hc, ha hc, vt l lin

characteristics relevant for food safety; quan n an ton thc phm

d) intended shelf life and storage conditions; d. hn s dng v iu kin bo qun d

kin;

e) packaging; e. bao gi

f) labelling relating to food safety and/or f. cc thng tin trn nhn lin quan n an
instructions for handling, preparation and ton thc phm v/hoc hng dn cch x
usage; l, chun b v s dng;

g) method(s) of distribution. g. (cc) phng php phn phi

The organization shall identify statutory and T chc PHI (67) nhn bit cc yu cu
regulatory food safety requirements related to php lut v ch nh v an ton thc phm
the above. lin quan n cc vn trn

The descriptions shall be kept up-to-date Bn m t PHI (68) c cp nht , khi

including, when required, in accordance with cn thit , theo yu cu ca 7.7
7.7.

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7.3.4 Intended use
The intended use, the reasonably expected
handling of the end product, and any
unintended but reasonably expected
mishandling and misuse of the end product
shall be considered and shall be described in
documents to the extent needed to conduct
the hazard analysis (see 7.4).
Groups of users and, where appropriate,
groups of consumers shall be identified for
each product, and consumer groups known to
be especially vulnerable to specific food
safety hazards shall be considered.
The descriptions shall be kept up-to-date
including, when required, in accordance with
7.7.
7.3.5 Flow diagrams, process steps and
control measures
7.3.5.1 Flow diagrams
Flow diagrams shall be prepared for the
products or process categories covered by the
food safety management system. Flow
diagrams shall provide a basis for evaluating
the possible occurrence, increase or
introduction of food safety hazards.
7.3.4. Mc ch s dng
Mc ch s dng sn phm, bao gm cch
s dng ng v nhng kh nng sai st , s
dng nhm ln thnh phm PHI (69) c
xem xt v m t bng vn bn, mc
cn thit cho vic thc hin phn tch mi
nguy.(xem 7.4)
Nhm i tng s dng, v khi cn thit,
nhm i tng tiu th PHI (70) c
nhn dng cho tng loi sn phm, va(
PHI (71) xem xt n cc nhm i tng
nhy cm vi cc mi nguy c th
Bn m t PHI (72) c cp nht , khi
cn thit, theo yu cu ca 7.7
7.3.5. S quy trnh sn xut, cc cng
on v cc bin php kim sot
7.3.5.1 S quy trnh sn xut
S quy trnh sn xut PHI (73) c
thit lp cho cc nhm sn phm hoc nhm
quy trnh thuc phm vi ca h thng qun
l an ton thc phm. S quy trnh sn
xut PHI (74) cung cp c s nh gi
kh nng xy ra, s pht trin hoc xut
hin cc mi nguy v an ton thc phm
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Flow diagrams shall be clear, accurate and
sufficiently detailed. Flow diagrams shall, as
appropriate, include the following:
a) the sequence and interaction of all steps in
the operation;
b) any outsourced processes and
subcontracted work;
c) where raw materials, ingredients and
intermediate products enter the flow;
d) where reworking and recycling take place;
e) where end products, intermediate products,
by-products and waste are released or
removed.
In accordance with 7.8, the food safety team
shall verify the accuracy of the flow diagrams
by on-site checking. Verified flow diagrams
shall be maintained as records.
7.3.5.2 Description of process steps and
control measures
S quy trnh sn xut PHI (75) r rng ,
chnh xc v chi tit. Khi thch hp , s
quy trnh sn xut PHI (76) bao gm
cc thng tin sau
a. trnh t v tng tc ca cc cng on
trong quy trnh vn hnh
b. cc cng on gia cng ngoi v cc
cng vic do thu ph thc hin
c. v tr m nguyn liu , cc thnh phn,
bn thnh phm bt u tham gia vo quy
trnh sn xut
d. v tr/ cng on m sn phm c lm
li, ti ch;
e. V tr m thnh phm, bn thnh phm,
ph phm v rc thi c c xut
xng hoc thu gom v x l
Theo yu cu ca iu khon 7.8, nhm An
ton thc phm PHI (77) thm tra ti ch
tnh chnh xc ca s quy trnh sn xut.
S quy trnh sn xut thm tra PHI
(78) c lu h s
7.3.5.2. M t cc cng on v cc bin
php kim sot
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The existing control measures, process
parameters and/or the rigorousness with
which they are applied, or procedures that
may influence food safety, shall be described
to the extent needed to conduct the hazard
analysis (see 7.4).
External requirements (e.g. from regulatory
authorities or customers) that may impact the
choice and the rigorousness of the control
measures shall also be described.
The descriptions shall be updated
accordance with 7.7.
7.4 Hazard analysis
7.4.1 General
The food safety team shall conduct a hazard
analysis to determine which hazards need to
be controlled, the degree of control required
to ensure food safety, and which combination
of control measures is required.
7.4.2 Hazard identification
determination of acceptable levels
Cc bin php kim sot, cc thng s qu
trnh v /hoc cc dung sai cho php hin
c hoc cc quy trnh c nh hng n an
ton thc phm PHI (79) c m t
mc cn thit cho hot ng phn tch
mi nguy.(xem 7.4).
Cc yu cu bn ngoi (nh yu cu ca c
quan nh nc c thm quyn hoc yu cu
ca khch hng) c kh nng nh hng n
s chn la v mc nghim ngt ca cc
bin php kim sot cng PHI (80) c
m t
in Bn m t PHI (81) c cp nhp ph
hp vi yu cu ca 7.7
7.4. Phn tch mi nguy
7.4.1. Khi qut
Nhm an ton thc phm PHI (82) thc
hin vic phn tch mi nguy xc nh
mi nguy no cn c kim sot, mc
kim sot yu cu m bo an ton
thc phm, cng nh s cn thit phi phi
hp cc bin php kim sot
and 7.4.2. Nhn dng cc mi nguy v xc
nh mc chp nhn
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7.4.2.1 Tt c cc mi nguy v an ton thc

7.4.2.1 All food safety hazards that are
phm c th xy ra vi sn phm , quy trnh
reasonably expected to occur in relation to
v cc phng tin sn xut hin c PHI
the type of product, type of process and
(83) c nhn dng v lu h s. Vic
actual processing facilities shall be identified
nhn dng PHI (84) da trn
and recorded. The identification shall be
based on

a) the preliminary information and data a. cc thng tin ban u v d liu c thu
collected according to 7.3, thp theo yu cu ca 7.3

b) experience, b. kinh nghim

c) external information including, to the c. cc thng tin bn ngoi, trong phm vi c

extent possible, epidemiological and other th, bao gm cc thng tin v dch bnh v
historical data, and cc d liu ca qu kh, v

d) information from the food chain on food d. Cc thng tin t dy chuyn thc phm
safety hazards that may be of relevance for lin quan n cc mi nguy c kh nng nh
the safety of the end products, intermediate hng n an ton ca thnh phm, bn
products and the food at consumption. thnh phm v vic s dng thc phm

The step(s) (from raw materials, processing PHI (85) ch ra cc cng on (t nguyn
and distribution) at which each food safety liu, sn xut v phn phi) m mi nguy v
hazard may be introduced shall be indicated. an ton thc phm c kh nng xut hin

7.4.2.2 When identifying the hazards, 7.4.2.2 Khi nhn dng cc mi nguy,
consideration shall be given to PHI (86) xem xt

a) the steps preceding and following the a. cc cng on trc v sau cng on
specified operation, ang xem xt

b) the process equipment, utilities/services b. Thit b sn xut, cc tin ch /dch v v

and surroundings, and iu kin xung quanh, v

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c) the preceding and following links in the
food chain.
7.4.2.3 For each of the food safety hazards
identified, the acceptable level of the food
safety hazard in the end product shall be
determined whenever possible. The
determined level shall take into account
established statutory and regulatory
requirements, customer food safety
requirements, the intended use by the
customer and other relevant data. The
justification for, and the result of, the
determination shall be recorded.
7.4.3 Hazard assessment
A hazard assessment shall be conducted to
determine, for each food safety hazard
identified (see 7.4.2), whether its elimination
or reduction to acceptable levels is essential
to the production of a safe food, and whether
its control is needed to enable the defined
acceptable levels to be met.
Each food safety hazard shall be evaluated
according to the possible severity of adverse
health effects and the likelihood of their
occurrence. The methodology used shall be
described, and the results of the food safety
hazard assessment shall be recorded.
c. cc mt xch trc v sau trong dy
chuyn thc phm.
7.4.2.3 Khi c th, PHI (87) xc nh mc
chp nhn thnh phm i vi tng mi
nguy v an ton thc phm c nhn dng.
Khi xc nh mc chp nhn PHI(88)
quan tm n cc yu cu lut nh , yu
cu v an ton thc phm ca khch hng,
mc ch s dng do khch hng xc nh
v cc thng tin khc c lin quan. Cc lp
lun v kt qu xc nh mc chp nhn
PHI (89) c lu h s
7.4.3. nh gi mi nguy
Vi mi mi nguy c nhn dng (xem
7.4.2), PHI (90) thc hin vic nh gi
mi nguy xc nh vic loi b hoc
gim thiu mi nguy ti mc chp nhn
c cn thit cho vic sn xut thc phm
an ton hay khng, v vic kim sot mi
nguy c cn thit cho vic m bo t c
mc chp nhn xc nh
Mi mi nguy v an ton thc phm PHI
(91) c nh gi da trn c s mc
nghim trng ca cc nh hng bt li n
sc khe v kh nng xy ra ca cc mi
nguy. Phng php nh gi c s dng
PHI (92) c m t , v kt qu nh gi
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7.4.4 Selection and assessment of control
measures
Based on the hazard assessment of 7.4.3, an
appropriate combination of control measures
shall be selected which is capable of
preventing, eliminating or reducing these
food safety hazards to defined acceptable
levels.
In this selection, each of the control measures
as described in 7.3.5.2 shall be reviewed with
respect to its effectiveness against the
identified food safety hazards.
The control measures selected shall be
categorized as to whether they need to be
managed through operational PRP(s) or by
the HACCP plan.
The selection and categorization shall be
carried out using a logical approach that
includes assessments with regard to the
following:
a) its effect on identified food safety hazards
relative to the strictness applied;
mi nguy PHI (93) c lu h s
7.4.4. Chn la v nh gi cc bin php
kim sot
Da trn kt qu nh gi cc mi nguy
7.4.3 , PHI (94) la chn mt t hp cc
bin php kim sot thch hp nhm ngn
nga , loi b hoc gim thiu cc mi nguy
v an ton thc phm ti mc chp nhn
xc nh
Trong qu trnh l chn, mi bin php kim
sot c nu trong 7.3.5.2, PHI (95) c
xem xt v tnh hiu qu ca n i vi cc
mi nguy c nhn dng
Cc bin php kim sot c la chn
PHI (96) c phn loi theo mc cn
thit phi qun l bng k hoch HACCP
hay bng cc chng trnh vn hnh tin
quyt (operational PRPs)
S chn la v phn loi PHI (97) c
thc hin thng qua vic tip cn mt cch
hp l bao gm vic nh gi cc vn
sau
a. s tc ng ca bin php kim sot i
vi mi nguy v an ton thc phm tng
ng vi mc nghim ngt c p dng
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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
b) its feasibility for monitoring (e.g. ability to
be monitored in a timely manner to enable
immediate corrections);
c) its place within the system relative to other
control measures;
d) the likelihood of failure in the functioning
of a control measure or significant processing
variability;
e) the severity of the consequence(s) in the
case of failure in its functioning;
f) whether the control measure is specifically
established and applied to eliminate or
significantly reduce the level of hazard(s);
g) synergistic effects (i.e. interaction that
occurs between two or more measures
resulting in their combined effect being
higher than the sum of their individual
effects).
Control measures categorized as belonging to
the HACCP plan shall be implemented in
accordance with 7.6. Other control measures
shall be implemented as operational PRPs
according to 7.5.
The methodology and parameters used for
this categorization shall be described in
documents, and the results of the assessment
shall be recorded.
b. tnh kh thi ca vic gim st (V d: kh
nng gim st kp thi m bo cc bin
php khc phc c thc hin tc thi)
c. v tr ca bin php kim sot trong h
thng tng xng vi cc bin php khc
d. kh nng sai lch ca bin php kim
sot hoc cc s bin thin ng k ca quy
trnh sn xut
e. mc nghim trng ca (cc) hu qu
khi cc bin php kim sot b sai lch
f. bin php kim sot c c thit k v
c p dng c bit loi b hoc
gim thiu ng k mc ca cc mi nguy
g. cc tc ng tng hp (v d s tng tc
xut hin gia hai hay nhiu bin php lm
hiu qu tng hp cao hn tng hiu qu ca
cc bin php n l.)
Cc bin php kim sot thuc k hoch
HACCP PHI (98) c trin khai theo yu
cu ca 7.6. Cc bin php khc PHI (99)
c thc hin chng trnh vn hnh tin
quyt nh yu cu ca 7.5
Phng php v cc tiu ch s dng cho
vic phn loi PHI (100) c m t bng
vn bn, v kt qu ca vic nh gi
PHI (101) c lu h s
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7.5. Xy dng cc chng trnh

7.5 Establishing the operational
vn hnh tin quyt (PRPs)
prerequisite programmes (PRPs)

The operational PRPs shall be documented (Cc) chng trnh vn hnh tin quyt
and shall include the following information PHI (102) c vn bn ha v mi
for each programme: chng trnh PHI (103) bao gm cc thong
tin sau y

a) food safety hazard(s) to be controlled by a. cc mi nguy v an ton thc phm c

the programme (see 7.4.4); kim sot bi chng trnh (xem 7.4.4);

b) control measure(s) (see 7.4.4); b. cc bin php kim sot (7.4.4);

c) monitoring procedures that demonstrate c. th tc gim st chng minh chng

that the operational PRPs are implemented; trnh tin quyt c thc hin

d) corrections and corrective actions to be d. s khc phc v hnh ng khc phc

taken if monitoring shows that the operational c thc hin nu kt qu gim st cho
PRPs are not in control (see 7.10.1 and thy cc chng trnh vn hnh tin quyt b
7.10.2, respectively); mt kim sot(xem 7.10.1 v 7.10.2);

e) responsibilities and authorities; e. cc trch nhim v quyn hn

f) record(s) of monitoring. f. Cc h s ca vic gim st

7.6 Establishing the HACCP plan 7.6. Xy dng k hoch HACCP

7.6.1 HACCP plan 7.6.1. K hoch HACCP

The HACCP plan shall be documented and K hoch HACCP PHI (104) c vn
shall include the following information for bn ho v PHI (105) bao gm cc thng
each identified critical control point (CCP): tin sau y cho mi CCP c xc nh

a) food safety hazard(s) to be controlled at the a. mi nguy v an ton thc phm c

CCP (see 7.4.4); kim sot ti CCP (xem 7.4.4);

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b. cc bin php kim sot (xem 7.4.4)

b) control measure(s) (see 7.4.4)

c) critical limit(s) (see 7.6.3); c. cc gii hn ti hn ( xem 7.6.3);

d) monitoring procedure(s) (see 7.6.4); d. cc th tc gim st ( xem 7.6.4);

e) corrections and corrective action(s) to be e. s khc phc v cc hnh ng khc

taken if critical limits are exceeded (see phc c thc hin khi thng s vt gii
7.6.5); hn ti hn (xem 7.6.5);

f) responsibilities and authorities; f. cc trch nhim v quyn hn;

g) record(s) of monitoring. g. cc h s gim st

7.6.2 Identification of critical control 7.6.2. Nhn dng cc im kim sot ti

points (CCPs) hn (CCPs)

For each hazard that is to be controlled by the ng vi mi mi nguy c kim sot

HACCP plan, CCP(s) shall be identified for bng k hoch HACCP, (cc) im kim
the control measures identified (see 7.4.4). sot ti hn (CCP) PHI (106) c nhn
dng cho cc bin php kim sot c xc
nh (xem 7.4.4).

7.6.3 Determination of critical limits for 7.6.3. Xc nh gii hn ti hn cho cc

critical control points (CCPs) im kim sot ti hn (CCPs)

Critical limits shall be determined for the Cc gii hn ti hn PHI (107) c xc

monitoring established for each CCP. nh cho vic gim st c thit lp ti
mi CCP.

Critical limits shall be established to ensure Gii hn ti hn PHI (108) c thit lp

that the identified acceptable level of the food nhm m bo cc mi nguy thnh phm
safety hazard in the end product (see 7.4.2) is khng vt mc chp nhn v n an ton
not exceeded. thc phm (xem 7.4.2) xc nh

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Gii hn ti hn PHI (109) o lng c

Critical limits shall be measurable.

The rationale for the chosen critical limits L do chn Gii hn ti hn PHI (110)
shall be documented. c vn bn ho

Critical limits based on subjective data (such Gii hn ti hn da trn cc d liu ch

as visual inspection of product, process, quan (nh kim tra ngoi quan sn phm,
handling, etc.) shall be supported by quy trnh, qu trnh x l ...) PHI (111) i
instructions or specifications and/or education km vi cc hng dn hoc chun mc
and training. v/hoc quy trnh o to hay hun luyn

7.6.4 System for the monitoring of critical 7.6.4. H thng gim st cc im kim
control points sot ti hn

A monitoring system shall be established for Mt h thng gim st PHI (112) c

each CCP to demonstrate that the CCP is in thit lp cho tng CCP chng t CCP
control. The system shall include all c kim sot. H thng PHI (113) bao
scheduled measurements or observations gm tt c cc hot ng o lng theo k
relative to the critical limit(s). hoch hoc cc quan st lin quan n gii
hn ti hn

The monitoring system shall consist of H thng gim st PHI (114) bao gm
relevant procedures, instructions and records cc th tc, hng dn v cc h s lien
that cover the following: quan, bao gm cc vn sau

a) measurements or observations that provide a. vic o lng hoc quan st nhm cung
results within an adequate time frame; cp kt qu trong thi gian yu cu

b) monitoring devices used; b. cc phng tin gim st c s dng

c) applicable calibration methods (see 8.3); c. cc phng php hiu chun c p

dng (xem 8.3)

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d) monitoring frequency;
e) responsibility and authority related to
monitoring and evaluation of monitoring
results;
f) record requirements and methods.
The monitoring methods and frequency shall
be capable of determining when the critical
limits have been exceeded in time for the
product to be isolated before it is used or
consumed.
7.6.5 Actions when monitoring results
exceed critical limits
Planned corrections and corrective actions to
be taken when critical limits are exceeded
shall be specified in the HACCP plan. The
actions shall ensure that the cause of
nonconformity is identified, that the
parameter(s) controlled at the CCP is (are)
brought back under control, and that
recurrence is prevented (see 7.10.2).
Documented procedures shall be established
and maintained for the appropriate handling
of potentially unsafe products to ensure that
they are not released until they have been
evaluated (see 7.10.3).
d. tn xut gim st
e. trch nhim v quyn hn lin quan n
vic gim st v nh gi cc kt qu gim
st
f. cc yu cu v ghi h s v phng
php
Cc bin php gim st & tn xut gim st
PHI (115) c kh nng xc nh kp thi
thi im thng s vt gii hn ti hn
thc hin c lp sn phm trc khi chng
c s dng hoc tiu dng
7.6.5. Cc hnh ng khi kt qu gim st
vt gii hn ti hn
PHI (116) nu c th trong k hoch
HACCP cc s khc phc v hnh ng
khc phc c hoch nh thc hin khi
thng s vt gii hn ti hn. Cc hnh
ng PHI (117) m bo nguyn nhn ca
s khng ph hp c xc nh, cc
thng s kim sot ti CCP c kim sot
tr li v ngn nga s ti din (xem
7.10.2)
PHI (118) lp v duy tr th tc dng vn
bn cho vic x l cc sn phm c nguy c
khng an ton mt cch thch hp nhm m
bo cc sn phm ny khng c thng qua
cho n khi chng c nh gi
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(xem7.10.3)

7.7 Updating of preliminary information 7.7. Cp nht cc thng tin ban u v cc

and documents specifying the PRPs and ti liu m t cc chng trnh tin quyt
the HACCP plan v k hoch HACCP

Following the establishment of operational Sau khi thit lp cc chng trnh vn

PRP(s) (see 7.5) and/or the HACCP plan (see hnh tin quyt (operational PRPs)
7.6), the organization shall update the (xem7.5.5) v /hoc K hoch HACCP (xem
following information, if necessary: 7.6), khi cn thit, t chc PHI (119) cp
nht cc thng tin sau y

a) product characteristics (see 7.3.3); a. cc c tnh ca sn phm (xem 7.3.3)

b) intended use (see 7.3.4); b. mc ch s dng (xem 7.3.4)

c) flow diagrams (see 7.3.5.1); c. s quy trnh sn xut (xem 7.3.5.1)

d) process steps (see 7.3.5.2); d. cc cng on sn xut (xem 7.3.5.2)

e) control measures (see 7.3.5.2). e. cc bin php kim sot (xem 7.3.5.2)

If necessary, the HACCP plan (see 7.6.1) and Khi cn thit, k hoch HACCP (xem 7.6.1)
the procedures and instructions specifying the v cc th tc, cc hng dn v chng
PRP(s) (see 7.2) shall be amended. trnh tin quyt PRPs (xem 7.2) PHI (120)
c iu chnh

7.8 Verification planning 7.8. Hoch nh vic thm tra

Verification planning shall define the Hoch nh vic thm tra PHI (121) xc
purpose, methods, frequencies and nh mc ch, cc phng php, tn xut v
responsibilities for the verification activities. cc trch nhim cho cc hot ng thm tra.
The verification activities shall confirm that Hot ng thm tra PHI (122) xc nhn
cc iu sau

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 ISO 22000:2005 FOR TRAINING PURPOSE ONLY
a) the PRP(s) are implemented (see 7.2),
b) input to the hazard analysis (see 7.3) is
continually updated,
c) the operational PRP(s) (see 7.5) and the
elements within the HACCP plan (see 7.6.1)
are implemented and effective,
d) hazard levels are within identified
acceptable levels (see 7.4.2), and
e) other procedures required by the
organization are implemented and effective.
The output of this planning shall be in a form
suitable for the organization's method of
operations.
Verification results shall be recorded and
shall be communicated to the food safety
team. Verification results shall be provided to
enable the analysis of the results of the
verification activities (see 8.4.3).
If system verification is based on testing of
end product samples, and where such test
samples show nonconformity with the
acceptable level of the food safety hazard
(see 7.4.2), the affected lots of product shall
be handled as potentially unsafe in
a. cc chng trnh tin quyt PRPs c
thc hin (xem 7.2);
b. u vo ca hot ng phn tch mi
nguy (xem 7.3) c cp nht lin tc
c. cc chng trnh vn hnh tin quyt
(operational PRPs) (xem 7.5) v cc yu t
trong k hoch HACCP (xem 7.6.1) c
trin khai p dng v c hiu qu
d. mc ca mi nguy nm trong mc
chp nhn xc nh (xem 7.4.2), v
e. cc th tc khc do t chc t xc nh
c trin khai p dng v c hiu qu
u ra ca vic hoch nh PHI (123)
dng ph hp vi phng thc hot ng ca
t chc
Kt qu thm tra PHI (124) c ghi h s
v PHI (125) c thng tin cho Nhm An
Ton Thc Phm. Kt qu thm tra PHI
(126) c cung cp thc hin hot ng
phn tch kt qu ca cc hot ng thm tra
(xem 8.4.3).
Trong trng hp thm tra da trn kt qu
kim tra mu thnh phm v cc mu kim
tra cho kt qu khng ph hp vi mc chp
nhn v an ton thc phm (xem 7.4.2) , cc
l sn phm b nh hng PHI (127) c
x l nh cc Sn phm c nguy c khng
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accordance with 7.10.3. an ton nh yu cu ca 7.10.3

7.9 Traceability system 7.9. H thng truy tm ngun gc

The organization shall establish and apply a T chc PHI (128) thit lp v p dng
traceability system that enables the mt h thng truy tm ngun gc sn phm
identification of product lots and their c kh nng nhn dng cc l sn phm v
relation to batches of raw materials, lin h ca l sn phm vi cc l nguyn
processing and delivery records. liu, l sn xut v cc h s v giao hng

The traceability system shall be able to H thng truy vt PHI (129) c kh nng
identify incoming material from the nhn dng nguyn liu u vo t cc nh
immediate suppliers and the initial cung cp trung gian v ni phn phi u
distribution route of the end product. tin ca thnh phm

Traceability records shall be maintained for a H s truy tm ngun gc PHI (130) c

defined period for system assessment to duy tr trong mt thi gian xc nh h tr
enable the handling of potentially unsafe vic x l cc sn phm c nguy c khng
products and in the event of product an ton v trong trng hp thu hi sn
withdrawal phm.

Records shall be in accordance with statutory H s PHI (131) ph hp vi yu cu lut

and regulatory requirements and customer php v ch nh v cc yu cu ca khch
requirements and may, for example, be based hng v, v d nh, da trn vic nhn dng
on the end product lot identification. l thnh phm

7.10 Control of nonconformity 7.10. Kim sot s khng ph hp

7.10.1 Corrections 7.10.1. S khc phc

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The organization shall ensure that when
critical limits for CCP(s) are exceeded (see
7.6.5), or there is a loss of control of
operational PRP(s), the products affected are
identified and controlled with regard to their
use and release.
A documented procedure shall be established
and maintained defining
a) the identification and assessment of
affected end products to determine their
proper handling (see 7.10.3), and
b) a review of the corrections carried out.
Products manufactured under conditions
where critical limits have been exceeded are
potentially unsafe products and shall be
handled in accordance with 7.10.3. Products
manufactured under conditions where
operational PRP(s) have not been conformed
with shall be evaluated with respect to the
cause(s) of the nonconformity and to the
consequences thereof in terms of food safety
and shall, where necessary, be handled in
accordance with 7.10.3. The evaluation shall
be recorded.
T chc PHI (132) m bo khi gii hn
ti hn ti CCP vt chun (xem 7.6.5) hoc
khi c s mt kim sot i vi cc chng
trnh vn hnh tin quyt, thnh phm b
nh hng c nhn dng v vic s dng
v xut xng sn phm ny c kim sot
Mt th tc dng vn bn PHI (133) c
thit lp v duy tr xc nh
a. vic nhn dng v nh gi cc thnh
phm b nh hng xc nh cch x
l thch hp (xem 7.10.3), v
b. vic xem xt s khc phc c thc
hin
Sn phm c sn xut trong iu kin
(thi im) gii hn ti hn vt chun l
cc sn phm c nguy c khng an ton v
PHI (134) c x l theo yu cu ca
7.10.3. Sn phm c sn xut trong iu
kin (thi im) cc chng trnh vn hnh
tin quyt khng ph hp PHI (135) c
nh gi, c xem xt n nguyn nhn ca
s khng ph hp v hu qu ko theo trong
phm vi v an ton thc phm, v khi cn
thit PHI (136) c x l theo yu cu
ca 7.10.3. Kt qu nh gi PHI (137)
c lu h s
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All corrections shall be approved by the Tt c cc s khc phc PHI(138) c

responsible person(s), and shall be recorded ph duyt bi (cc) c nhn c trch nhim,
together with information on the nature of the v PHI (139) c lu h s bao gm
nonconformity, its cause(s) and thng tin v bn cht ca s khng ph hp,
consequence(s), including information cc nguyn nhn v cc hu qu, bao gm
needed for traceability purposes related to the thng tin cn thit cho mc ch truy tm
nonconforming lots. ngun gc cc l sn phm khng ph hp

7.10.2 Corrective actions 7.10.2. Hnh ng khc phc

Data derived from the monitoring of Cc d liu thu c t vic gim st cc

operational PRPs and CCPs shall be chng trnh vn hnh tin quyt v cc
evaluated by designated person(s) with CCP PHI (140) c nh gi bi (cc)
sufficient knowledge (see 6.2) and authority c nhn c phn cng c kin thc
(see 5.4) to initiate corrective actions. (xem 6.2) v thm quyn (xem 5.4) a
ra cc hnh ng khc phc

Corrective actions shall be initiated when Hnh ng khc phc PHI (141) c
critical limits are exceeded (see 7.6.5) or xng khi gii hn ti hn vt chun
when there is a lack of conformity with (xem 7.6.5) hoc khi c cc thiu st trong
operational PRP(s). p dng cc chng trnh vn hnh tin
quyt

The organization shall establish and maintain T chc PHI(142) thit lp v duy tr th
documented procedures that specify tc dng vn bn, xc nh c th cc hnh
appropriate actions to identify and eliminate ng thch hp nhn dng v loi b
the cause of detected nonconformities, to nguyn nhn ca cc khng ph hp c
prevent recurrence, and to bring the process pht hin, nhm ngn nga s ti din, v
or system back into control after ti lp li s kim sot i vi quy trnh
nonconformity is encountered. These actions v h thng sau khi s khng ph hp xy
include ra. Cc hnh ng ny bao gm

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a. vic xem xt cc s khng ph hp (bao

a) reviewing nonconformities (including
gm cc khiu ni ca khch hang)
customer complaints),

b) reviewing trends in monitoring results that b. vic xem xt xu hng ca cc kt qu

may indicate development towards loss of gim st c khuynh hng pht trin theo
control, hng mt kim sot

c) determining the cause(s) of c. vic xc nh cc nguyn nhn ca cc s

nonconformities, khng ph hp

d) evaluating the need for action to ensure d. vic nh gi s cn thit c hnh ng

that nonconformities do not recur, m bo s khng ph hp khng
ti din

e) determining and implementing the actions e. vic xc nh v thc hin cc hnh ng

needed, cn thit

f) recording the results of corrective actions f. vic lu h s kt qu ca hnh ng

taken, and khc phc c thc hin, v

g) reviewing corrective actions taken to g. vic xem xt cc hnh ng khc phc

ensure that they are effective. c thc hin m bo chng c hiu
qu .

Corrective actions shall be recorded. Cc hnh ng khc phc PHI(143) c

lu h s

7.10.3 Handling of potentially unsafe 7.10.3. X l cc sn phm c nguy

products c khng an ton

7.10.3.1 General 7.10.3.1. Khi qut

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T chc PHI (144) x l cc sn phm

The organization shall handle nonconforming
khng ph hp bng cch thc hin cc
products by taking action(s) to prevent the
hnh ng ngn nga sn phm khng
nonconforming product from entering the
ph hp tham gia vo dy chuyn thc
food chain unless it is possible to ensure that
phm, tr khi c th m bo rng

a) the food safety hazard(s) of concern a. cc mi nguy v an ton thc phm cn

has(ve) been reduced to the defined quan tm c gim thiu n mc chp
acceptable levels, nhn xc nh

b) the food safety hazard(s) of concern will b. cc mi nguy v an ton thc phm cn
be reduced to identified acceptable levels (see quan tm s c gim thiu n mc
7.4.2) prior to entering into the food chain, or chp nhn xc nh, trc khi tham gia
vo dy chuyn thc phm, hoc

c) the product still meets the defined c. mc d c s khng ph hp xy ra, sn

acceptable level(s) of the food safety phm vn p ng cc mc chp nhn
hazard(s) of concern despite the c xc nh cho cc mi nguy v an
nonconformity. ton thc phm cn quan tm

All lots of product that may have been Tt c cc l sn phm c kh nng b nh

affected by a nonconforming situation shall hng bi tnh hung khng ph hp PHI
be held under control of the organization until (145) c t chc lu gi c kim sot cho
they have been evaluated. n khi chng c nh gi

If products that have left the control of the Nu sn phm c xc nh l khng an

organization are subsequently determined to ton sau khi chng ri khi phm vi kim
be unsafe, the organization shall notify sot ca t chc, t chc PHI (146) thng
relevant interested parties and initiate a bo cho cc bn lin quan v khi xng
withdrawal (see 7.10.4). qu trnh thu hi (xem 7.10.4)

NOTE The term withdrawal includes Ch thch: Thut ng withdrawal bao gm

recall. recall

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The controls and related responses and
authorization for dealing with potentially
unsafe products shall bedocumented.
7.10.3.2 Evaluation for release
Each lot of product affected by the
nonconformity shall only be released as safe
when any of the following conditions apply:
a) evidence other than the monitoring system
demonstrates that the control measures have
been effective;
b) evidence shows that the combined effect of
the control measures for that particular
product complies with the performance
intended (i.e. identified acceptable levels as
identified in accordance with 7.4.2);
c) the results of sampling, analysis and/or
other verification activities demonstrate that
the affected lot of product complies with the
identified acceptable levels for the food
safety hazard(s) concerned.
7.10.3.3 Disposition of nonconforming
products
Following evaluation, if the lot of product is
not acceptable for release it shall be handled
by one of the following activities:
Vic kim sot v cc gii php ng ph v
cc thm quyn x l cc Sn phm c nguy
c khng an ton PHI (147) c vn bn
ho
7.10.3.2. nh gi vic xut xng
Mi l sn phm b nh hng bi s khng
ph hp CH C PHP xut xng nh
sn phm an ton khi v ch khi mt trong
cc iu kin sau y xy ra
a. c bng chng b sung bn cnh h
thng gim st chng t l cc bin
php kim sot c hiu qu
b. bng chng chng minh hiu qu tng
hp ca cc bin php kim sot cho sn
phm ang xem xt ph hp vi kt qu
mong i ( vd mc chp nhn xc nh
ph hp vi mc c xc nh 7.4.2)
c. cc kt qu ly mu, phn tch v/hoc
cc hot ng thm tra chng t l l sn
phm b nh hng ph hp vi mc chp
nhn c xc nh cho cc mi nguy
cn quan tm
7.10.3.3. X l cc sn phm khng
ph hp
Sau khi nh gi, nu l sn phm khng
c chp nhn cho xut xng, chng
PHI (148) c x l bng mt trong cc
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hot ng sau

a) reprocessing or further processing within a. ti ch hoc tip tc ch bin bn

or outside the organization to ensure that the trong hoc bn ngoi t chc nhm m
food safety hazard is eliminated or reduced to bo mi nguy v an ton thc phm c loi
acceptable levels; tr hoc gim thiu n mc chp nhn

b) destruction and/or disposal as waste. b. hu b v/hoc x l nh cht thi

7.10.4 Withdrawals 7.10.4. Thu hi

To enable and facilitate the complete and c th thc hin thun li vic thu hi
timely withdrawal of lots of end products mt cch ton din v kp thi cc l sn
which have been identified as unsafe phm c nhn bit l khng an ton

a) top management shall appoint personnel a. lnh o cao nht PHI (149) ch nh
having the authority to initiate a withdrawal thnh vin c thm quyn quyt nh
and personnel responsible for executing the vic thu hi v thnh vin thc hin vic thu
withdrawal, and hi, v

b) the organization shall establish and b. t chc PHI (150) thit lp v duy tr
maintain a documented procedure for mt th tc dng vn bn cho vic

1) notification to relevant interested parties 1. thng bo n cc bn hu quan (nh, c

(e.g. statutory and regulatory authorities, quan c thm quyn/ chc nng, khch hng
customers and/or consumers), v/hoc ngi tiu dung)

2) handling of withdrawn products as well as 2. x l cc sn phm c thu hi cng

affected lots of the products still in stock, and nh cc l sn phm b nh hng cn trong
kho, v

3) the sequence of actions to be taken. 3. trnh t cc hnh ng cn thc hin

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Sn phm c thu hi PHI (151) c

Withdrawn products shall be secured or held
bo v hoc lu gi c kim sot cho n
under supervision until they are destroyed,
khi chng c hu b, s dng cho mc
used for purposes other than originally
ch khc mc ch s dng ban u, c
intended, determined to be safe for the same
xc nh l an ton cho mc ch s dng
(or other) intended use, or reprocessed in a
ban u hoc mc ch s dng khc, hoc
manner to ensure they become safe.
c ti ch sao cho chng tr nn an ton

The cause, extent and result of a withdrawal
shall be recorded and reported to top
management as input to the management
review (see 5.8.2).
Nguyn nhn, phm vi v kt qu ca vic
thu hi PHI (152) c lu h s v bo
co cho lnh o cao nht nh l thng tin
u vo cho vic xem xt ca lnh o
(xem5.8.2)

The organization shall verify and record the T chc PHI (153) thm tra v ghi h s
effectiveness of the withdrawal programme tnh hiu qu ca chng trnh thu hi thng
through the use of appropriate techniques qua vic s dng mt s k thut thch hp
(e.g. mock withdrawal or practice (nh cc t thu hi th nghim/ thc hnh
withdrawal). thu hi.)

8 Validation, verification and 8. Thm nh, thm tra v ci tin h

improvement of the food safety thng qun l an ton thc phm
management system

8.1 General 8.1. Khi qut

The food safety team shall plan and
implement the processes needed to validate
control measures and/or control measure
combinations, and to verify and improve the
food safety management system.
Nhm An Ton Thc Phm PHI (154) lp
k hoch v thc hin vic thm nh cc
bin php kim v tin hnh thm tra v ci
tin h thng qun l an ton thc phm

8.2 Validation of control measure 8.2. Thm nh t hp cc bin php

combinations kim sot

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Prior to implementation of control measures
to be included in operational PRP(s) and the
HACCP plan and after any change therein
(see 8.5.2), the organization shall validate
(see 3.15) that
a) the selected control measures are capable
of achieving the intended control of the food
safety hazard(s) for which they
designated, and
b) the control measures are effective and
capable of, in combination, ensuring control
of the identified food safety hazard(s) to
obtain end products that meet the defined
acceptable levels.
If the result of the validation shows that one
or both of the above elements cannot be
confirmed, the control measure and/or
combinations thereof shall be modified and
re-assessed (see 7.4.4).
Modifications may include changes in control
measures (i.e. process parameters,
rigorousness and/or their combination) and/or
change(s) in the raw materials, manufacturing
technologies, end product characteristics,
methods of distribution and/or intended use
of the end product.
Trc khi p dng cc bin php kim sot
c nu trong cc chng trnh vn hnh
tin quyt PRPs v k hoch HACCP, v
sau khi c thay i cc ni dung ny (xem
8.5.2), t chc PHI (155) thm nh (xem
5.15) rng
a. bin php kim sot c chn kh
nng em li s kim sot mong mun vi
are cc mi nguy v an ton thc phm c
kim sot bng bin php ang xt, v
b. cc bin php kim sot khi phi hp vi
nhau, c hiu qu v kh nng m bo
s kim sot vi cc mi nguy v an ton
thc phm sao cho thnh phm p ng
c mc chp nhn xc nh
Trong trng hp kt qu thm nh cho
thy mt hoc c hai vn trn khng
c xc nhn, cc bin php kim sot
v/ hoc t hp cc bin php kim sot
PHI (156) c iu chnh v nh gi
li (xem 7.4.4)
Vic iu chnh c th bao gm s thay i
cc bin php kim sot (nh thng s qu
trnh, chnh xc yu cu v/hoc kt hp
c hai) v/hoc thay i v nguyn liu,
cng ngh sn xut, c tnh ca thnh
phm, phng php phn phi v/ mc ch
s dng ca thnh phm
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8.3. Kim sot theo di v o lng

8.3 Control of monitoring and measuring

The organization shall provide evidence that
the specified monitoring and measuring
methods and equipment are adequate to
ensure the performance of the monitoring and
measuring procedures.
T chc PHI (157) cung cp bng chng
v s y v cc phng php v thit b
theo di v o lng m bo vic thc
hin cc th tc theo di v o lng

Where necessary to ensure valid results, the Khi cn thit m bo kt qu ng thit

measuring equipment and methods used b v phng php o lng

a) shall be calibrated or verified at specified a. PHI (158) c hiu chun hoc kim
intervals, or prior to use, against tra xc nhn nh k, hoc trc khi s dng,
measurement standards traceable to da trn cc chun o lng quc gia hay
international or national measurement quc t; khi khng c cc chun ny th
standards; where no such standards exist, the cn c c s dng hiu chun hoc
basis used for calibration or verification shall kim tra xc nhn PHI (159) c lu h s
be recorded,

b) shall be adjusted or re-adjusted as b. PHI (160) c hiu chnh hoc hiu

necessary, chnh li khi cn thit

c) shall be identified to enable the calibration c. PHI (161) c nhn bit gip xc
status to be determined, nh trng thi hiu chun

d) shall be safeguarded from adjustments that d. PHI (162) c gi gn trnh b hiu

would invalidate the measurement results, chnh lm mt tnh ng n ca cc kt qu
and o

e) shall be protected from damage and e. PHI (163) c bo v trnh h

deterioration. hng hoc suy gim cht lng

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Records of the results of calibration and
verification shall be maintained.
In addition, the organization shall assess the
validity of the previous measurement results
when the equipment or process is found not
to conform to requirements. If the measuring
equipment is nonconforming, the
organization shall take action appropriate for
the equipment and any product affected.
Records of such assessment and resulting
actions shall be maintained.
When used in the monitoring and
measurement of specified requirements, the
ability of computer software to satisfy the
intended application shall be confirmed. This
shall be undertaken prior to initial use and
shall be reconfirmed as necessary.
8.4 Food safety management system
verification
8.4.1 Internal audit
The organization shall conduct internal audits
at planned intervals to determine whether the
food safety management system
PHI (164) duy tr h s cc kt qu hiu
chun hoc kim tra xc nhn
Ngoi ra, khi thit b hoc quy trnh c
pht hin khng ph hp vi yu cu, t
chc PHI (165) nh gi gi tr hiu lc
ca cc kt qu o trc . Nu thit b o
khng ph hp, t chc PHI (166) tin
hnh cc hnh ng thch hp i vi thit
b v bt k sn phm no b nh hng.
PHI (167) duy tr h s v kt qu nh
gi v cc hnh ng c thc hin sau
nh gi
Khi s dng phn mm my tnh theo di
v o lng cc yu cu nht nh, PHI
(168) khng nh chng c kh nng p
ng vic p dng d kin. Vic ny PHI
(169) c thc hin trc ln s dng u
tin v PHI (170) c xc nhn li khi
cn thit
8.4. Thm tra h thng qun l an ton
thc phm
8.4.1. nh gi ni b
T chc PHI (171) tin hnh nh gi ni
b nh k theo k hoch xc nh xem
h thng qun l an ton thc phm
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a) conforms to the planned arrangements, to
the food safety management system
requirements established bythe organization,
and to the requirements of this International
Standard, and
b) is effectively implemented and updated.
An audit programme shall be planned, taking
into consideration the importance of the
processes and areas to be audited, as well as
any updating actions resulting from previous
audits (see 8.5.2 and 5.8.2). The audit criteria,
scope, frequency and methods shall be
defined. Selection of auditors and the conduct
of audits shall ensure the objectivity and
impartiality of the audit process. Auditors
shall not audit their own work.
The responsibilities and requirements for
planning and conducting audits, and for
reporting results and maintaining records,
shall be defined in a documented procedure.
a. c ph hp vi cc b tr sp xp c
hoch nh, ph hp vi cc yu cu ca h
thng qun l an ton thc phm do t chc
thit lp v vi cc yu cu ca tiu chun
ny, v
b. c c p dng mt cch hiu lc v
c cp nht
T chc PHI (172) hoch nh chng
trnh nh gi c ch n tm quan trng
ca cc qu trnh v khu vc c nh gi,
cng nh cc hnh ng cp nht tip theo
sau cuc nh gi ln trc (xem 8.5.2 v
5.8.2). Chun mc, phm vi, tn xut v
phng php nh gi PHI (173) c xc
nh. Vic la chn chuyn gia nh gi v
t chc nh gi PHI (174) m bo tnh
khch quan v v t ca qu trnh nh gi.
Cc chuyn gia nh gi khng c nh
gi cng vic ca mnh
Trch nhim v cc yu cu v vic hoch
nh v thc hin nh gi, v vic bo
co kt qu v duy tr h s PHI (175)
c quy nh trong mt th tc dng vn
bn
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The management responsible for the area
being audited shall ensure that actions are
taken without undue delay to eliminate
detected nonconformities and their causes.
Follow-up activities shall include the
verification of the actions taken and the
reporting of the verification results.
8.4.2 Evaluation of individual verification
results
The food safety team shall systematically
evaluate the individual results of planned
verification (see 7.8).
If verification does not demonstrate
conformity with the planned arrangements,
the organization shall take action to achieve
the required conformity. Such action shall
include, but is not limited to, review of
a) existing procedures and communication
channels (see 5.6 and 7.7),
b) the conclusions of the hazard analysis (see
7.4), the established operational PRP(s) (see
7.5) and the HACCP plan (see 7.6.1),
Lnh o chu trch nhim v khu vc c
nh gi PHI (176) m bo tin hnh
khng chm tr cc hot ng loi b s
khng ph hp c pht hin trong khi
nh gi v nguyn nhn ca chng. Cc
hot ng sau nh gi PHI (177) bao
gm vic thm tra cc hnh ng c
tin hnh v bo co kt qu thm tra
8.4.2. nh gi cc kt qu thm tra n
l
Nhm an ton thc phm PHI (178) nh
gi mt cch h thng cc kt qu thm tra
n l c tin hnh theo hoch nh (xem
7.8).
Nu vic thm tra chng t c s khng
ph hp vi cc b tr sp xp hoch
nh, t chc PHI (179) tin hnh cc
hnh ng t c s ph hp theo yu
cu. Cc hnh ng ny PHI (180) bao
gm, nhng khng gii hn trong, vic xem
xt v
a. cc th tc hin hnh v cc knh thng
tin (xem 5.6 v 7.7),
b. kt lun ca hot ng phn tch mi
nguy (xem 7.4), cc chng trnh vn hnh
tin quyt (xem 7.5) v k hoch HACCP
(xem 7.6.1) c thit lp
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c) the PRP(s) (see 7.2), and
d) the effectiveness of human resource
management and of training activities (see
6.2).
8.4.3 Analysis of results of verification
activities
The food safety team shall analyse the results
of verification activities, including the results
of the internal audits (see 8.4.1) and external
audits. The analysis shall be carried out in
order
a) to confirm that the overall performance of
the system meets the planned arrangements
and the food safety management system
requirements established by the organization,
b) to identify the need for updating or
improving the food safety management
system,
c) to identify trends which indicate a higher
incidence of potentially unsafe products,
d) to establish information for planning of the
internal audit programme concerning the
status and importance of areas to be audited,
and
c. cc chng trnh tin quyt (xem 7.2), v
d. hiu qu ca hot ng qun l ngun
nhn lc v hot ng o to (xem 6.2)
8.4.3. Phn tch cc kt qu ca cc hot
ng thm tra
Nhm an ton thc phm PHI (181) phn
tch cc kt qu ca cc hot ng thm tra,
bao gm kt qu ca nh gi ni b (xem
8.4.1) v nh gi ca bn ngoi. Hot ng
phn tch PHI (182) c thc hin
a. xc nhn kt qu chung ca c h thng
tho mn cc b tr sp xp hoch nh
v cc yu cu ca h thng qun l an ton
thc phm do t chc thit lp
b. nhn ra nhu cu cp nht v ci tin h
thng qun l an ton thc phm
c. nhn ra xu hng gia tng v kh nng
to ra cc sn phm c nguy c khng an
ton
d. xc nh cc thng tin cho vic hoch
nh chng trnh nh gi ni b c ch
n tnh trng v tm quan trng ca cc
khu vc c nh gi, v
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e) to provide evidence that any corrections
and corrective actions that have been taken
are effective.
The results of the analysis and the resulting
activities shall be recorded and shall be
reported, in an appropriate manner, to top
management as input to the management
review (see 5.8.2). It shall also be used as an
input for updating the food safety
management system (see 8.5.2).
8.5 Improvement
8.5.1 Continual improvement
Top management shall ensure that the
organization continually improves the
effectiveness of the food safety management
system through the use of communication
(see 5.6), management review (see 5.8),
internal audit (see 8.4.1), evaluation of
individual verification results (see 8.4.2),
analysis of results of verification activities
(see 8.4.3), validation of control measure
combinations (see 8.2), corrective actions
(see 7.10.2) and food safety management
system updating (see 8.5.2).
e. cung cp bng chng l cc s khc phc
v cc hnh ng khc phc thc hin c
hiu qu
Cc kt qu phn tch v cc hnh ng ny
sinh t vic phn tch PHI (183) c lu
h s v PHI (184) c bo co mt cch
thch hp vi lnh o cao nht lm u
vo cho vic xem xt ca lnh o (xem
5.8.2). Cc kt qu ny PHI (185) c s
dng lm thng tin cho vic cp nht h
thng qun l an ton thc phm (xem
8.5.2).
8.5. Ci tin
8.5.1. Ci tin thng xuyn
Lnh o cao nht PHI (186) m bo l
t chc thng xuyn nng cao hiu lc ca
h thng qun l an ton thc phm thng
qua vic trao i thng tin (xem 5.6), xem
xt ca lnh o (xem 5.8), nh gi ni b
(xem 8.4.1), nh gi cc kt qu thm tra
n l (xem 8.4.2), phn tch cc kt qu
ca cc hot ng thm tra (xem 8.4.3),
thm nh s t hp cc bin php kim
sot (xem 8.2), cc hnh ng khc phc
(xem 7.10.2) v vic cp nht h thng qun
l an ton thc phm (xem 8.5.2).
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Ch thch : ISO 9001 trnh by vic ci tin

NOTE ISO 9001 addresses continual
thng xuyn tnh hiu lc ca h thng
improvement of the effectiveness of quality
qun l cht lng. ISO 9004 cung cp
management systems. ISO 9004 provides
hng dn v ci tin thng xuyn hiu
guidance on continual improvement of the
lc v hiu qu ca h thng qun l cht
effectiveness and efficiency of quality
lng cho cc vn bn ngoi cc vn
management systems beyond what is
nu ISO 9001
addressed in ISO 9001.

8.5.2 Updating the food safety 8.5.2. Cp nht h thng qun l an ton
management system thc phm

Top management shall ensure that the food Lnh o cao nht PHI (187) m bo
safety management system is continually rng h thng qun l an ton thc phm
updated. c cp nht thng xuyn

In order to achieve this, the food safety team
shall evaluate the food safety management
system at planned intervals. The team shall
then consider whether it is necessary to
review the hazard analysis (see 7.4), the
established operational PRP(s) (see 7.5) and
the HACCP plan (see 7.6.1).
thc hin iu ny, nhm an ton thc
phm PHI (188) nh gi h thng
qun l an ton thc phm theo k hoch
nh k. Sau , nhm PHI(189) xem
xt s cn thit PHI (190) xem xt li bn
phn tch mi nguy (xem 7.4), cc chng
trnh vn hnh tin quyt (xem 7.5) v k
hoch HACCP (xem 7.6.1)

The evaluation and updating activities shall Vic nh gi v cp nht PHI (191) da
be based on trn c s

a) input from communication, external as a. u vo ca hot ng trao i thng tin

well as internal, as stated in 5.6, vi bn ngoi v ni b, nh trnh by 5.6

b) input from other information concerning b. u vo ca cc thng tin khc lin quan
the suitability, adequacy and effectiveness of n s ph hp, tho ng v hiu qu ca
the food safety management system, h thng qun l an ton thc phm

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c. u ra ca vic phn tch cc kt qu ca

c) output from the analysis of results of
cc hot ng thm tra (xem 8.4.3), v
verification activities (see 8.4.3), and

d) output from management review (see d. u ra ca xem xt ca lnh o (xem

5.8.3). 5.8.3)

System updating activities shall be recorded Hot ng cp nht h thng PHI (192)
and reported, in an appropriate manner, as c lu h s v bo co mt cch thch
input to the management review (see 5.8.2). hp lm u vo cho xem xt ca lnh
o ( xem 5.8.2)

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