Scope: Establishes that processes and appropriate control measures are in place to meet legal requirements related to food safety.
Normative Reference: Includes references to documents that define the terms and phrases used within the ISO standard.
Terms: Provides numerous definitions, drawing from ISO 9001, to ensure consistency and clarity throughout the standard.
Management System for Food Safety: Encompasses the implementation, documentation, and ongoing maintenance of the food safety management system, including procedures for its effective development and operation.
Responsibility of the Management: Highlights management’s commitment to establishing and maintaining the food safety management system, specifying responsible personnel, the formation of a food safety team, effective communication processes (both internal and external), conduct guidelines, goals, contingency plans, assigned responsibilities, and regular management reviews for troubleshooting and continual improvement.
Management of Resources: Addresses the management of resources, including budgets, personnel, ongoing training, employee evaluation, ensuring a safe working environment, and maintaining adequate infrastructure.
Planning and Realisation of Safe Products: Focuses on implementing Good Manufacturing Practices (GMP) and the Hazard Analysis and Critical Control Points (HACCP) system, along with Preventive Programmes (PRPs) covering training, legal compliance, hygiene, maintenance, traceability, supplier evaluation, control of defective products, and recall procedures to produce safe and healthy food.
Validation, Verification, and Improvement of the Management System: Involves applying scientific principles to develop, implement, and evaluate the management system through regular planning, testing, and documentation to ensure continuous improvement and effectiveness.
