ISO-22005-2007.pdf
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1、 Reference number ISO 22005:2007(E) ISO 2007 INTERNATIONAL STANDARD ISO 22005 First edition 2007-07-15 Traceability in the feed and food chain General principles and basic requirements for system design and implementation Traabilit de la chane alimentaire Principes gnraux et exigences fondamentales
2、sappliquant la conception du systme et sa mise en oeuvre Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Wing, Bernie Not for Resale, 07/16/2007 01:17:28 MDTNo reproduction or networking permitted without license
3、 from IHS -,-,- ISO 22005:2007(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the e
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8、tional Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Wing, Bernie Not for Resale, 07/16/2007 01:17:28 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 22005:2007(E) ISO 2007 All rights reserved iii Forewor
9、d ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technica
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12、e member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for ide
13、ntifying any or all such patent rights. ISO 22005 was prepared by Technical Committee ISO/TC 34, Food products. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Wing, Bernie Not for Resale, 07/16/2007 01:17:28 MDT
14、No reproduction or networking permitted without license from IHS -,-,- ISO 22005:2007(E) iv ISO 2007 All rights reserved Introduction A traceability system is a useful tool to assist an organization operating within a feed and food chain to achieve defined objectives in a management system. The choi
15、ce of a traceability system is influenced by regulations, product characteristics and customer expectations. The complexity of the traceability system can vary depending on the features of the product and the objectives to be achieved. The implementation by an organization of a traceability system d
16、epends on technical limits inherent to the organization and products (i.e. nature of the raw materials, size of the lots, collection and transport procedures, processing and packaging methods), and the cost benefits of applying such a system. A traceability system on its own is insufficient to achie
17、ve food safety. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Wing, Bernie Not for Resale, 07/16/2007 01:17:28 MDTNo reproduction or networking permitted without license from IHS -,-,- INTERNATIONAL STANDARD IS
18、O 22005:2007(E) ISO 2007 All rights reserved 1 Traceability in the feed and food chain General principles and basic requirements for system design and implementation 1 Scope This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed
19、and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives. The traceability system is a technical tool to assist an orga
20、nization to conform with its defined objectives and is applicable when necessary to determine the history, or location of a product or its relevant components. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only
21、 the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 22000:2005, Food safety management systems Requirements for any organization in the food chain 3 Terms and definitions For the purposes of this document, the term
22、s and definitions given in ISO 22000 and the following apply. 3.1 product result of a process ISO 9000:2005, definition 3.4.2 NOTE Product may include packaging material. 3.2 process set of interrelated or interacting activities which transforms inputs into outputs NOTE 1 Inputs to a process are gen
23、erally outputs of other processes. NOTE 2 Processes in an organization (3.10) are generally planned and carried out under controlled conditions to add value. NOTE 3 A process where the conformity of other resulting product (3.1) cannot be readily or economically verified is frequently referred to as
24、 a “special process”. ISO 9000:2005, definition 3.4.1 Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Wing, Bernie Not for Resale, 07/16/2007 01:17:28 MDTNo reproduction or networking permitted without license fr
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