❞ كتاب نظام إدارة سلامة الغذاء ISO 22000 ❝

❞ كتاب نظام إدارة سلامة الغذاء ISO 22000 ❝

نظام إدارة سلامة الغذاء ISO 22000.

Contents Page
1 Scope .................................................................................................................................................. 1
2 Normative references ..........................................................................................................................1
Terms and definitions ......................................................................................................................... 2
Food safety management system ...................................................................................................... 4
General requirements ................................................................... ..................................................... 4
Documentation requirements ...........................................................................................................5.
Management responsibility ................................................................................................................ 5
Management commitment .................................................................................................................. 5
Food safety policy .............................................................................................................................. 6
Food safety management system planning ...................................................................................... 6 1
Responsibility and authority ............................................................................................................ 6
Food safety team leader .................................................................................................................... 6 1 Communication ................................................................................................................................... 7 1
Emergency preparedness and response ......................................................................................... 8
Management review ............................................................................................................................. 8
Resource management ....................................................................................................................... 8 1
Provision of resources ........................................................................................................................ 8 1
Human resources ............................................................................................................................... 9 1
Infrastructure 9
....................................................................................................................................... I
Work environment ..............................................................................................................................9.
Planning and realization of safe products ......................................................................................... 9 I
General ............................................................................................................................................. 9
Prerequisite programmes (PRPs) ................................................................................................?.. . 10
Preliminary steps to enable hazard analysis ................................................................................ 11 1 I Hazard analysis ................................................................................................................................. 13
Establishing the operational prerequisite programmes (PRPs) ................................................... 14 1
7.6 Establishing the HACCP plan ...........................................................................................................
7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan ..................................................................................................................................
7.8 Verification planning .........................................................................................................................
7.9 Traceability system .................. ? ........................................................................................................
7.10 Control of nonconformity ...............................................................................................................
8 Validation. verification and improvement of the food safety management system ....................
8.1 General ..................................................................................................... .........................................
8.2 Validation of control measure combinations ..................................................................................
8.3 Control of monitoring and measuring ........................................................................! ....................
8.4 Food safety management system verification ...............................................................................
8.5 Improvement ......................................................................................................................................
O IS0 2005 -All rights reserved
. . , . ........ , e, ..
Annex A (informative) Cross references between IS0 22000:2005 and IS0 9001:2000 ....................... 22
Annex B (informative) Cross references between HACCP and IS0 22000:2005 ................................... 27
Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use .................................................... 28
Bibliography ............................................................................................................................................... 32
O IS0 2005 - All rights reserved /
Foreword

-
من الانتاج النباتى المكتبة الزراعية - مكتبة الكتب التعليمية.


نُبذة عن الكتاب:
نظام إدارة سلامة الغذاء ISO 22000

2005م - 1442هـ

نظام إدارة سلامة الغذاء ISO 22000.

Contents Page
1 Scope .................................................................................................................................................. 1
2 Normative references ..........................................................................................................................1
Terms and definitions ......................................................................................................................... 2
Food safety management system ...................................................................................................... 4
General requirements ................................................................... ..................................................... 4
Documentation requirements ...........................................................................................................5.
Management responsibility ................................................................................................................ 5
Management commitment .................................................................................................................. 5
Food safety policy .............................................................................................................................. 6
Food safety management system planning ...................................................................................... 6 1
Responsibility and authority ............................................................................................................ 6
Food safety team leader .................................................................................................................... 6 1 Communication ................................................................................................................................... 7 1
Emergency preparedness and response ......................................................................................... 8
Management review ............................................................................................................................. 8
Resource management ....................................................................................................................... 8 1
Provision of resources ........................................................................................................................ 8 1
Human resources ............................................................................................................................... 9 1
Infrastructure 9
....................................................................................................................................... I
Work environment ..............................................................................................................................9.
Planning and realization of safe products ......................................................................................... 9 I
General ............................................................................................................................................. 9
Prerequisite programmes (PRPs) ................................................................................................?.. . 10
Preliminary steps to enable hazard analysis ................................................................................ 11 1 I Hazard analysis ................................................................................................................................. 13
Establishing the operational prerequisite programmes (PRPs) ................................................... 14 1
7.6 Establishing the HACCP plan ...........................................................................................................
7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan ..................................................................................................................................
7.8 Verification planning .........................................................................................................................
7.9 Traceability system .................. ? ........................................................................................................
7.10 Control of nonconformity ...............................................................................................................
8 Validation. verification and improvement of the food safety management system ....................
8.1 General ..................................................................................................... .........................................
8.2 Validation of control measure combinations ..................................................................................
8.3 Control of monitoring and measuring ........................................................................! ....................
8.4 Food safety management system verification ...............................................................................
8.5 Improvement ......................................................................................................................................
O IS0 2005 -All rights reserved
. . , . ........ , e, ..
Annex A (informative) Cross references between IS0 22000:2005 and IS0 9001:2000 ....................... 22
Annex B (informative) Cross references between HACCP and IS0 22000:2005 ................................... 27
Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use .................................................... 28
Bibliography ............................................................................................................................................... 32
O IS0 2005 - All rights reserved /
Foreword


. المزيد..

تعليقات القرّاء:


     

نظام إدارة سلامة الغذاء ISO 22000.

Contents Page
1 Scope .................................................................................................................................................. 1
2 Normative references ..........................................................................................................................1
Terms and definitions ......................................................................................................................... 2
Food safety management system ...................................................................................................... 4
General requirements ................................................................... ..................................................... 4
Documentation requirements ...........................................................................................................5.
Management responsibility ................................................................................................................ 5
Management commitment .................................................................................................................. 5
Food safety policy .............................................................................................................................. 6
Food safety management system planning ...................................................................................... 6 1
Responsibility and authority ............................................................................................................ 6
Food safety team leader .................................................................................................................... 6 1 Communication ................................................................................................................................... 7 1
Emergency preparedness and response ......................................................................................... 8
Management review ............................................................................................................................. 8
Resource management ....................................................................................................................... 8 1
Provision of resources ........................................................................................................................ 8 1
Human resources ............................................................................................................................... 9 1
Infrastructure 9
....................................................................................................................................... I
Work environment ..............................................................................................................................9.
Planning and realization of safe products ......................................................................................... 9 I
General ............................................................................................................................................. 9
Prerequisite programmes (PRPs) ................................................................................................?.. . 10
Preliminary steps to enable hazard analysis ................................................................................ 11 1 I Hazard analysis ................................................................................................................................. 13
Establishing the operational prerequisite programmes (PRPs) ................................................... 14 1
7.6 Establishing the HACCP plan ...........................................................................................................
7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan ..................................................................................................................................
7.8 Verification planning .........................................................................................................................
7.9 Traceability system .................. ? ........................................................................................................
7.10 Control of nonconformity ...............................................................................................................
8 Validation. verification and improvement of the food safety management system ....................
8.1 General ..................................................................................................... .........................................
8.2 Validation of control measure combinations ..................................................................................
8.3 Control of monitoring and measuring ........................................................................! ....................
8.4 Food safety management system verification ...............................................................................
8.5 Improvement ......................................................................................................................................
O IS0 2005 -All rights reserved
. . , . ........ , e, ..
Annex A (informative) Cross references between IS0 22000:2005 and IS0 9001:2000 ....................... 22
Annex B (informative) Cross references between HACCP and IS0 22000:2005 ................................... 27
Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use .................................................... 28
Bibliography ............................................................................................................................................... 32
O IS0 2005 - All rights reserved /
Foreword

نظام إدارة سلامة الغذاء ISO 22000
نظام إدارة سلامة الغذاء iso 22000 pdf

iso 22000 عربي pdf

كتاب سلامة الغذاء pdf

ماهو الايزو 22000

دورة ايزو 22000

الفرق بين الهاسب والايزو 22000

ايزو 22000 ويكيبيديا

ايزو ٢٢٠٠٠ pdf
 



سنة النشر : 2005م / 1426هـ .
حجم الكتاب عند التحميل : 1.3 ميجا بايت .
نوع الكتاب : pdf.
عداد القراءة: عدد قراءة نظام إدارة سلامة الغذاء ISO 22000

اذا اعجبك الكتاب فضلاً اضغط على أعجبني
و يمكنك تحميله من هنا:

تحميل نظام إدارة سلامة الغذاء ISO 22000
شكرًا لمساهمتكم

شكراً لمساهمتكم معنا في الإرتقاء بمستوى المكتبة ، يمكنكم االتبليغ عن اخطاء او سوء اختيار للكتب وتصنيفها ومحتواها ، أو كتاب يُمنع نشره ، او محمي بحقوق طبع ونشر ، فضلاً قم بالتبليغ عن الكتاب المُخالف:

برنامج تشغيل ملفات pdfقبل تحميل الكتاب ..
يجب ان يتوفر لديكم برنامج تشغيل وقراءة ملفات pdf
يمكن تحميلة من هنا 'http://get.adobe.com/reader/'

كتب القانون والعلوم السياسيةSwitzerland United Kingdom United States of Americaكتب التاريخFacebook Text Artاصنع بنفسكبرمجة المواقعتورتة عيد الميلادالتنمية البشرية زخرفة أسامي و أسماء و حروف..حروف توبيكات مزخرفة بالعربيالقرآن الكريمالطب النبويكتب قصص و رواياتشخصيات هامة مشهورةOnline يوتيوبكتب تعلم اللغاتكتب السياسة والقانونمعنى اسممعاني الأسماءكورسات اونلاينزخرفة الأسماءمعاني الأسماءالكتب العامةحكمةكتابة على تورتة الخطوبةأسمك عالتورتهحكم قصيرةكتب الروايات والقصصالمساعدة بالعربيكتب اسلاميةكتب للأطفال مكتبة الطفلكتب الأدبالكتابة عالصوركتابة على تورتة مناسبات وأعيادقراءة و تحميل الكتبكتب الطبخ و المطبخ و الديكورزخرفة توبيكاتتورتة عيد ميلاداقتباسات ملخصات كتبكتابة أسماء عالصوركورسات مجانيةخدماتكتابة على تورتة الزفاف