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National Standard of the Russian Federation GOSTR ISO 22000-2019 Food Safety Management Systems. Requirements for organizations involved in the food chain.

País/Territorio
Federación de Russia
Tipo de documento
Reglamento
Fecha
2019
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición
Palabra clave
Control de calidad de los alimentos/inocuidad de los alimentos HACCP Procesamiento/manipulación Normas Protección del consumidor Evaluación/manejo de riesgos Acceso-a-la-información
Área geográphica
Ártico, Asia y Pacifico, Mar Negro, Mar Caspio, CEI (Comunidad de Estados Independientes), Europa Oriental, Europa, Europa y Central Asia, Pacífico Norte, Pacífico Nordoeste
Resumen

National Standard of the Russian Federation GOSTR ISO 22000-2019 Food Safety Management Systems establishes requirements for organizations involved in the food chain. This International Standard aims to apply a process approach to the implementation and improvement of the effectiveness of a food safety management system in order to facilitate the production of safe products and services in accordance with applicable requirements. Establishing a food safety management system (FSMS) is a strategic decision that can help an organization improve its overall food safety performance. The benefits of implementing an FSMS based on this International Standard are: (a) the ability to consistently deliver safe products and services that meet customer and applicable statutory and other regulatory requirements; (b) paying due attention to the risks associated with the objectives of the organization; and (c) the ability of the organization to demonstrate compliance with the specified requirements of the FSMS. Food safety is associated with the presence of hazards that threaten this product at the time of food consumption (intake by the consumer). Since the occurrence of food hazards can occur at any stage of the food production chain, adequate control at all stages of this goal is important. Thus, food safety is guaranteed by the combined efforts of all participants in the chain of production and consumption of food products. This International Standard specifies requirements for an FSMS, which includes the following generally recognized key elements: (a) interactive exchange of information; (b) system management; (c) mandatory prerequisite programs; (d) principles of hazard analysis and critical control points (HACCP). In addition, this International Standard is based on principles common to ISO management system standards. These management principles are: (a) consumer orientation; (b) leadership; (c) staff involvement; (d) process approach to management; (e) improvement; (f) making decisions based on evidence; and (g) relationship management.

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