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Food safety management system EN ISO 22000:2005

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Resumo:The introduction of international standard ISO 22000:2005 presents four key elements that are present throughout the norm: interactive communication, system management, prerequisite programs, and hazard analysis critical control point (HACCP) principles. These are fundamental to guarantee food safety in every part of the food chain. The standard identifies methods of how top management should demonstrate its commitment to the development, implementation, and update of the food safety system. Top management should ensure the constant integrity of the food safety management system (FSMS) whenever updates are implemented. It is important to emphasize that planning is fundamental to the success of the FSMS. Although resource management is presented in ISO 22000:2005 separately from management responsibility, it is clear that it is one of the top management obligations. ISO 22000:2005 determines that organizations seek to continuously improve and update the FSMS.
Autores principais:Soares, N.
Outros Autores:Martins, Cristina M. A.; Vicente, A. A.
Assunto:food safety management system hazard analysis critical control point interactive communication ISO 22000:2005 prerequisite programs resource management top management responsibility
Ano:2016
País:Portugal
Tipo de documento:capítulo de livro
Tipo de acesso:acesso aberto
Instituição associada:Universidade do Minho
Idioma:inglês
Origem:RepositóriUM - Universidade do Minho

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