The points of ISO 22000
|
Accession number;06A0655370
|
| Title;The points of ISO 22000 |
| Author;
YUKAWA GOICHIRO
(IAA Center for Food Quality, Labeling and Consumer Serv., JPN)
|
Journal Title;Journal of the Japan Research Institute for Screw Threads and Fasteners
|
Journal Code:S0701A
|
ISSN:0287-8313
|
|
VOL.37;NO.8;PAGE.224-229(2006)
|
| Figure&Table&Reference;FIG.3, TBL.1 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;In September, 2005, the ISO 22000 "Food Safety Management System -Requirements on the organization of food-chain" was issued. Here, the points of this standard and attentions required for its understanding are explained, in the order, as shown below. 1. The way of thinking of stndard, 2. Object of standard, 3. Terminology and definition (4 items). 4. Planning and realization of safe products, 5. Attentions required for understanding of standard (4 items). 6. ISO 22000 and ISO 9001, 7. Application for companies who do not directly produce foods, 8. Movement toward making of a framework for certification by third person. |
|
|
|
Related Articles;
|
|
