Od HACCP do ISO 22000 - wytyczne do praktycznej transformacji systemu

• Autorzy: Waldemar Dzwolak

Warianty tytułu

From HACCP to ISO 22000 - guidelines to practical transformation of the system

• Języki publikacji: PL

Abstrakty

Zgodnie z obowiązującymi przepisami prawa żywnościowego, wszystkie przedsiębiorstwa produkcji i obrotu żywnością są zobowiązane do wprowadzania w swojej działalności zasad HACCP z elementami dobrych praktyk. W artykule zaprezentowano jak przygotować się do takiej transformacji. Przedstawiono i scharakteryzowano poszczególne dane wejściowe, które określają zakres procesu transformacji.

EN

Since publication of IS022000 standard in 2005 within food industry there is a great interesting in implementation of a new standard. The main task of the standard is harmonization of requirements for food safety management systems implemented according to different standards, e.g. BRC, IPS and former DS3027. Obligatory implementation of HACCP rules required by EU food safety law caused a situation when the most of food sector companies completed or started implementation of the HACCP rules. Those companies which are going to implement IS022000 standard they must carry out many activities aimed at fulfillment of IS022000 requirements. In the article there are summarized the most important HACCP system areas which must be corrected during transformation into IS022000 system. Scope of the work has to be done depends on reliability of implemented HACCP. However, some fundamental system areas must be taken into account during every HACCP development. These areas include document control, food safety policy, food safety objectives, responsibilities and authorities, acceptable levels of food safety hazards, validation and categorization of control measures (HACCP/OPRP), raw materials specification, emergency preparedness and response, management review, traceability, internal audits, communication, verification, corrections and corrective actions and permanent improvement. Depending on scope and reliability of HACCP system during transformation some new system elements should be set up while the other system areas need little modifications and/or corrections. All these things are discussed in the paper and some guidelines to HACCP system transformation into IS022000 are formulated. (original abstract)

Słowa kluczowe

PL

Bezpieczeństwo żywnościowe; Analiza Zagrożeń i Krytyczne Punkty Kontroli; Jakość produktów żywnościowych

EN

Food security; Hazard Analysis and Critical Control Point (HACCP); Quality of food products

• Czasopismo: Problemy Jakości
• Rocznik: 2008
• Numer: nr 5
• Strony: 24--27

Twórcy

autor

Waldemar Dzwolak

Bibliografia

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