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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.

Pays/Territoire
Fédération de Russie
Type du document
Règlement
Date
2019
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Contrôle de qualité alimentaire/innocuité des produits alimentaires HACCP Transformation/manutention Normes Protection du consommateur Évaluation/gestion des risques Accès-à-l'information
Aire géographique
Arctique, Asie et Pacifique, Mer Noire, Mer Caspienne, CEI (Communauté des États indépendants), Europe de l'Est, Europe, Europe et Asie Centrale, Pacifique Nord, Pacifique Nord Occidental
Résumé

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.

Texte intégral
Russe
Site web
allgosts.ru