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iso-ts-22003-2013-english
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  ©  ISO 2013 Food safety management systems — Requirements for bodies providing audit and certiication of food safety management systems Systèmes de management de la sécurité des denrées alimentaires — Exigences pour les organismes procédant à l’audit et à la certiication de systèmes de management de la sécurité des denrées alimentaires TECHNICAL SPECIFICATION ISO/TS22003 Second edition2013-12-15Reference numberISO/TS 22003:2013(E)  PD ISO/TS 22003:2013   ISO/TS 22003:2013(E)  ii   © ISO 2013 – All rights reserved COPYRIGHT PROTECTED DOCUMENT © ISO 2013 All rights reserved. Unless otherwise speciied, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of the requester.ISO copyright oficeCase postale 56 ã CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47E-mail copyright@iso.org Web www.iso.org Published in Switzerland  PD ISO/TS 22003:2013   ISO/TS 22003:2013(E)  © ISO 2013 – All rights reserved iii Contents Page Foreword  ........................................................................................................................................................................................................................................ ivIntroduction  .................................................................................................................................................................................................................................. v1 Scope  ................................................................................................................................................................................................................................. 12 Normative references  ...................................................................................................................................................................................... 1 3 Terms and deinitions  ..................................................................................................................................................................................... 14 Principles  ..................................................................................................................................................................................................................... 25 General requirements  ..................................................................................................................................................................................... 2 5.1 General  ........................................................................................................................................................................................................... 2 5.2 Management of impartiality  ........................................................................................................................................................ 2 6 Structural requirements  .............................................................................................................................................................................. 27 Resource requirements  ................................................................................................................................................................................. 2 7.1 Competence of management and personnel  ................................................................................................................. 2 7.2 Personnel involved in the certiication activities  ...................................................................................................... 3 7.3 Use of individual external auditors and external technical advisors  ....................................................... 37.4 Personnel records ................................................................................................................................................................................. 37.5 Outsourcing ................................................................................................................................................................................................ 3 8 Information requirements  ......................................................................................................................................................................... 49 Process requirements  ..................................................................................................................................................................................... 4 9.1 General requirements  ....................................................................................................................................................................... 4 9.2 Initial audit and certiication  ...................................................................................................................................................... 69.3 Surveillance activities  ....................................................................................................................................................................... 7 9.4 Recertiication  ......................................................................................................................................................................................... 7 9.5 Special audits  ............................................................................................................................................................................................ 7 9.6 Suspending, withdrawing or reducing the scope of certiication  ............................................................... 7 9.7 Appeals  .......................................................................................................................................................................................................... 7 9.8 Complaints  .................................................................................................................................................................................................. 8 9.9 Records of applicants and clients  ........................................................................................................................................... 8 10 Management system requirements for certiication bodies  .................................................................................. 8 Annex A (normative)  Classiication of food chain categories  ..................................................................................................... 9 Annex B (normative)  Minimum audit time  ................................................................................................................................................. 12 Annex C (normative)  Required food safety management system (FSMS) competence  ................................ 14 Annex D (informative)  Guidance on generic certiication functions  ................................................................................ 18 Annex E (informative)  Food safety management systems and product certiication  ..................................... 22 Bibliography  ............................................................................................................................................................................................................................. 26  PD ISO/TS 22003:2013   ISO/TS 22003:2013(E) Foreword 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 technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).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 identifying any or all such patent rights. Details of any patent rights identiied during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO speciic terms and expressions related to conformity assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary informationThe committee responsible for this document is Technical Committee ISO/TC 34, Food products , Subcommittee SC 17, Management systems for food safety  , in collaboration with the ISO Committee on conformity assessment   (CASCO). This second edition cancels and replaces the irst edition (ISO/TS 22003:2007), which has been technically revised.   iv   © ISO 2013 – All rights reserved
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