National Standard of the Russian Federation GOSTR ISO 22004 – 2017 Food Safety Management Systems. Guidelines for the application of ISO 22000. Pays/Territoire Fédération de Russie Type du document Règlement Date 2017 Source FAO, FAOLEX Sujet Alimentation et nutrition Mot clé Contrôle de qualité alimentaire/innocuité des produits alimentaires Normes Santé publique Évaluation/gestion des risques Risques Transformation/manutention Transport/dépôt Protection du consommateur 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 22004 – 2017 Food Safety Management Systems. Guidelines for the application of ISO 22000 is a guidance in four parts (Plan, Do, Check, Act). The establishment of a food safety management system (FSMS) is a tool used to reduce the risk to human health associated with the consumption of an organization's products. The system is also useful for meeting legal/regulatory and/or customer requirements. ISO 22000 promotes a systematic approach for developing, documenting, implementing and maintaining an FSMS. An integral part of this approach is supply chain management (supplier evaluation and approval) and ensuring product safety during distribution. The organization should be aware of possible emergency situations, including (but not limited to) natural disasters, environmental disasters, bioterrorism or other incidents that may affect the safety of food products and/or production. Response depends on local or national regulatory requirements and may include raising awareness of the crisis both within and outside the organization. Response may include informing relevant stakeholders such as the media (media), customers, employees, law enforcement and government agencies. When establishing an expiration date, the food safety team should examine: (a) conditions of transportation and storage; (b) information about the actual way the product is used (for example, as a final product prepared before consumption or how the food will be used by another organization in food chains); and (c) reasonably expected good and bad actions of the consumer with the final product (for example, subsequent preparation or processing of products by the consumer, including at home conditions). Texte intégral Russe Site web allgosts.ru