国际标准化机构(ISO).ppt

書式設定,書式設定,第,2,第,3,第,4,第,5,*,国際標準化機構（,ISO,）,SQF,（,Safe Quality Food,：安全高品質食品）,EurepGAP,（）,厚生労働省関連：,総合衛生管理製造過程,農水省関連：,（社）日本農林規格協会生産情報公表牛肉JAS規格,世界動向（民間組織）,日本動向,2食品品質安全性向上社会,品質安全性基準、管理記録、検証、認証,地方自治体関連,東京都食品衛生自主管理認証制度等,生産団体関連,全農安心等,御上息掛組織,国際標準化機構（,ISO,）,認定機関,適合性評価機関,試験校正,検査,認証,製品認証,品質審査登録,要員認証,国際相互承認協定,加盟国認定機関,同等：,日本,(財)日本適合性認定協会（JAB）,JAB,引用,提供者,（第一者）,（第二者）,購入者,第三者認証,品質保証,品質要求,製品認証機関,（第三者）,認証,国際的相互認証協定,事業体,（企業、工場等）,品質又環境ISO9000又ISO14001要求事項適合審査登録機関審査適合供給者及事業者登録公表制度,審査登録制度,呼。,品質環境審査登録制度大分次,4機能,成立。,所定水準満、恒常的改善組織計画構築認証至。認証理解。,審査登録機関,ISO 22000:2005,Food safety management systems,-Requirements for any organization in the food chain,Add to shopping basket Size Price,ISO 22000:2005 PDF version 1058 KB CHF 120,00,Edition:1(Monolingual),Number of pages:32,Technical committee/subcommittee:,TC 34,;ISO Standards,Stage date:2005-08-30,ISO 22000:2005,食品安全管理：,事業体対要件,ISO,基準書購入100万円必要。従業員教育、訓練費用必要。,HACCP,安上意味、食中毒事故費用対比国民経済視点捉、個別事業体、決、安上！,水安全性？,日本、水流表現、日本河川短、急流、有害物質速海去生。欧米諸国、数国跨大河川多、川,有害物質流国際問題発展。,欧米諸国比地縁血縁社会脱却遅日本、未作安心感覚残。6割食料輸入、輸入品生産者特定不可能、知安心。生産者流通業者、流通業者消費者間立、一貫保証引受第三者認証。地縁血縁旧来型信頼関係契約基信頼関係変時代要請。,1,123,155,円,従業員教育,Abstract,ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.,It is applicable to all organizations,regardless of size,which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.,要旨,ISO 22000:2005,、事業体食安全,保証,食品安全上危害制御,能力示,食品安全管理対特化要件。,ISO 22000,、段階、常安全製品供給実行望全事業体、規模適用。ISO 22000要件満手段、,内部外部人的資源活用,通達成。,ISO 22000:2005 specifies requirements to enable an organization,-to plan,implement,operate,maintain and update a food safety management system aimed at providing products that,according to their intended use,are safe for the consumer,-to demonstrate compliance with applicable statutory and regulatory food safety requirements,-to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety,in order to enhance customer satisfaction,-to effectively communicate food safety issues to their suppliers,customers and relevant interested parties in the food chain,-to ensure that the organization conforms to its stated food safety policy,-to demonstrate such conformity to relevant interested parties,and,-to seek certification or registration of its food safety management system by an external organization,or make a self-assessment or self-declaration of conformity to ISO 22000:2005.,ISO 22000:2005,個別要件、事業体以下可能。,意図,使用,消費者安全製品提供目的食品安全管理計画、,実施,、,操作,、維持、,更新,適用,法令,規則,食品安全,上要件適合,性,証明,顧客,満足,度,高,、食品安全,関連,消費者要望評価査定、相互合意消費者要望,一致,証明,供給者、消費者,利害関係,団体,対,食品安全問題,効果的行,事業体,宣言,食品安全方針,従活動,保証,利害関係,団体,適合性証明、,食品安全管理,認証登録外部組織求、,ISO 22000:2005,適合自己査定自己宣言,国際要員認証協会,IPC,（,The International Personnel Certification Association,）,旧,IATCA(International Auditor and Training Certification Association),CRITERIA FOR QUALITY MANAGEMENT SYSTEM(ISO 9000:2000),AUDITOR TRAINING COURSE,GENERAL,2.INTRODUCTION,3.LEARNING OBJECTIVES,3.2 GENERAL,3.3 STANDARDS,3.4 AUDIT PROCESS AND RESPONSIBILITIES,3.5 PLANNING THE AUDIT,3.6 PERFORMING THE AUDIT,3.7 REPORTING AND FOLLOWING UP THE AUDIT,4.COURSE CONTENT,5.COURSE STRUCTURE,TRAINING METHODS AND FACILITIES,5.1 DURATION,5.2 TRAINING METHODS,5.3 CLASS SIZE;ATTENDANCE,5.4 NUMBER OF INSTRUCTORS,5.5 COURSE MATERIALS,5.6 FACILITIES,6.EVALUATION OF STUDENTS,6.2 CONTINUAL EVALUATION,6.3 WRITTEN EXAMINATION,6.4 GRADING:PASS/FAIL DECISIONS,6.5 RE-EXAMINATION 7.VARIATIONS,一般,2.,序文,3.,研修目的,3.2,一般,3.3,基準,3.4,審査過程責任,3.5,審査計画,3.6,審査実施,3.7,審査報告追跡調査,4.,研修内容,5.,研修構成、訓練方法施設,5.1,期間,5.2,訓練方法,5.3,人数出席,5.4,講師数,5.5,研修教材,5.6,施設,6.,研修生評価,6.2,継続的評価,6.3,筆記試験,6.4,採点：合格,不合格決定,6.5,再試験,品質管理（,ISO 9000:2000,）審査員研修基準,認証当審査員資質,ISO,鍵握。,審査員養成研修機関認定際基準国際要員認証協会作成、全国審査同等性維持、審査員資質管理行。,専門要員養成行認証機能。日本国内認証、実施？,The Food Marketing Institute is excited to offer a clear solution-the Safe Quality Food(SQF)program.Recognized by the Global Food Safety Initiative,an organization representing over 70%of food retail revenue worldwide,the SQF Program is based on the principles of HACCP,Codex,ISO and Quality Management Systems.,民間、品質安全性認証構築模索、工業製品対象品質管理ISO9000食品業界準用現状改善品質安全性両面含,SQF（Safe Quality Food）認証,開発。米国本拠移、日本含世界各地認証行組織認定。,食品流通研究所（FMI）、食品安全性品質（SQF）、明解解決法提供。SQF、HACCP、ISO品質保証準拠、,世界食品小売業総収益70%以上占組織世界食品安全機構（GFSI）,承認。,SQF 2000 Code,Edition 5(November 2005),Introduction,1.Scope,2.References,3.Definitions,4.SQF 2000 System Requirements,4.1 Commitment,4.2 Specifications,4.3 Control of Production,4.4 Verification,4.5 Document Control and Records,4.6 Product Identification,Trace and Recall,Appendix 1 Implementing a SQF 2000 System,Appendix 2 Principles&Application of HACCP,Appendix 3 Certifying SQF 2000 Systems,Appendix 4 SQF 2000 Certification Trade Mark Rules for Use,Notes,,/,4.SQF 2000,要件,4.1,義務,4.2,計画明細書,4.3,生産管理,4.4,検証,4.5,文書管理記録,4.6,製品特定、追跡回収,規約,付属文書,1,SQF2000実施,付属文書,2,HACCP,原則適用,付属文書,3,SQF2000認証,付属文書,4,SQF2000認証登録商標：使用規則,4.SQF 2000 System Requirements,The SQF 2000 Code is divided into three levels.An explanation of each Level is provided in Appendix1.Each Level is designed to indicate the level of development of a Suppliers food safety and quality management system as follows:,Level 1 Food Safety Fundamentals,Level 2 Certified HACCP Food Safety Plans,Level 3 Comprehensive Food Safety and Quality Management System,4.1.1 Management Policy,The owner or most senior person shall define the Suppliers commitment to food safety,quality and continuous improvement and make resources available to achieve these objectives in a Policy Statement,which is relevant to the Suppliers goals and customer requirements.It shall be signed by the owner or most senior person,documented in the Policy Manual and communicated to all staff.,SQF 2000,規約,、3,段階,分,。各説明、,附属文書,1,定義,。各、,供給者,食品安全,品質,管理,達成,示,、以下設定,：,1,：,食品安全,基本,2,：認証,HACCP食品安全計画,3,：,食品安全,品質,包括的管理,4.1.1,経営方針,大部分経営陣,、供給者目標消費者要求該当,政策綱領,、,食品安全,、,品質,継続的改善関,供給者公約,定、,目的,達成可能人材育成。文書、,大部分経営陣,署名、,政策取全従業員配布。,SQF 2000 Code,:,4.SQF 2000,要件,i.The owner or most senior responsible person shall prepare and sign a Policy Statement outlining their commitment to supply safe food and to make resources available to achieve this.,It shall be:,a.Signed by the owner or the senior responsible person;,b.Reviewed by senior management at least annually;,c.Displayed in a prominent position;and,d.Available in language understood by staff and communicated to all staff.,ii.The Policy Statement shall further outline Suppliers commitment to make resources available to support the development,implementation and maintenance of the Level 2 Food Safety Plan.,iii.The Policy Statement shall further outline The Suppliers commitment to:,a.Food quality and continuous improvement which is relevant to the Suppliers goals and customer requirements and make the resources available to achieve this;and,iv.Support the development,implementation and maintenance of the Level 3 Food Quality Plan.,i.,大部分経営陣、,安全,食品,供給、,達成,可能人材育成,図自公約,概括,政策綱領,作成,、署名,。,文書,：,a.,大部分経営陣署名,b.,少毎年,、,経営陣,再検討,c.,目立場所掲示,d,.,従業員分,言語,書、全従業員通達,ii,.,政策綱領,、,2,食品安全計画,作成,、実施,整備行,人材育成,供給者責任,詳細記載。,iii.,政策綱領,、,以下点,供給者責任,詳述。,a.,供給者目標消費者要求該当食品品質継続的改善、達成可能,人材育成,iv.,3,食品安全計画,作成,、実施,整備対財政維持,i.The Supplier shall provide:,a.A site plan showing the location of the premises in relation to its surrounds;,b.Evidence of the approval of the premises construction by the relevant authority;,ii.The Supplier shall ensure the premises are maintained in a structurally sound and hygienic manner.,iii.The Supplier shall document Pre-requisite Programs applicable to its Scope of Certification in a Food Safety Plan.,iv.The Supplier shall ensure Pre-requisite Programs are implemented,validated,verified and maintained by an SQF Expert.,v.At this Level 2,the Food Safety Plan shall prescribe all control points critical to assuring,monitoring and maintaining food safety and shall:,a.Be prepared in accordance with the HACCP Method;,b.Cover a food or food group and the associated process;,c.Include a Verification Schedule;and,d.Be developed,validated,verified,implemented and maintained by a SQF Expert.,vi.At this Level 3,a Food Quality Plan which outlines the results of the food quality risk assessment and prescribes all controls critical to assuring food quality and action taken to prevent or reduce the incidence of poor quality occurring shall be documented.The Food Quality Plan shall:,a.Be prepared in accordance with the guiding principles of the HACCP Method;,b.Cover a food or food group and the associated processes;and,c.Be developed,validated,verified,implemented and maintained by a SQF Expert.,4.3.1 Process Control,The Supplier shall document the means by which it will control and assure food safety in a Food Safety Plan and quality in a Food Quality Plan.,i.,供給者,、,以下提出,a.,周囲,関連,建物位置,示敷地図,b.,所轄,当局建物,建設,許可書類,ii.,供給者,、建物構造的,完全状態,衛生的方法維持,保証。,iii.,供給者,、,食品安全計画,認証範囲,適用,一般,的衛生管理（,PP:,Prerequisite Programs）,文書化,。,iv.,供給者,、,一般,的衛生管理,SQF,専門員,実行、確認、,検証、維持,、維持,保証。,v.,2,、,食品安全計画,、,食品安全,確保,、,監視,、維持,全,決定的管理点（,CCP,）,規定。,a.,HACCP,手法,従準備,b.,食品,食品,関係工程網羅,c.,検証計画含,d.,SQF,専門員,、作成、確認、検証維持,vi.,3,、,食品,品質,結果概説,、品質保証決定的全管理点、,粗悪品発生防止頻度減措置,規定食品品質計画文書化。,食品品質計画,a.,HACCP,手法,基本理念（guiding principles）,従準備,b.,食品食品関係工程網羅,c.,SQF,専門員,、作成、確認、検証維持,4.3.1,工程管理,供給者,、,食品安全計画安全性、食品品質計画品質管理、保証手段,文書化,。,vii.The procedure shall further outline the responsibility,methods and criteria used for sampling,inspecting and analyzing finished product and work in progress critical to product quality.,iii.The Supplier shall document a procedure outlining the responsibility,methods and criteria used for sampling,inspecting and analyzing finished product and work in progress critical to food safety.,iv.All chemical or microbiological analyses shall be in accordance with recognized standard methods.,v.Personnel shall be appropriately qualified,trained and competent to undertake these sampling,inspection and analyses.,vi.Records of all analyses shall be maintained.,i.The Supplier shall sample and inspect finished product and work in progress when applicable to ensure it conforms to specification.,ii.Records of all inspections shall be maintained.,4.4 Verification,4.4.5 Product Sampling,Inspection and Analysis,The Supplier shall document a procedure outlining the responsibility and method for sampling and analyzing finished product and work in progress to ensure it complies with customer and regulatory requirements and that any such sampling and analyses conform to recognized standards.,vii.,食品安全決定的要素、,最終製品生産中未完成品,、検査解析責任、方法基準手順,詳述,。,iii.,供給者,、食品安全決定的要素、,最終製品生産中未完成品,、検査解析責任、方法基準概括手順,文書化,。,iv.,全化学,的,微生物学的,解析,、,承認,標準的方法,従。,v.,、検査解析行要員,、,適切免許,、,訓練,、,適格能力,備。,vi.,全,検査記録保管,。,供給者,、規格適合保証利用際、,最終製品生産中未完成品,検査。,全,検査記録保管,。,4.4,検証,4.4.5,製品,、,検査解析,供給者,、,顧客,法令要求満、解析承認基準適合保証、,最終製品生産中未完成品,解析方法責任,概括,手順文書化,。,Guidance for Developing,Documenting and Implementing an SQF 2000 System,General Food Processing:Level 1,4.3 Control of Production,4.3.1 Process Control,The Supplier shall document the means by which it will control food safety in a Food Safety Plan and quality in a Food Quality Plan.,What does it mean?,This element requires the Supplier to document a Food Safety Plan that is validated,verified(signed off)and maintained by an SQF Expert.,Note:,What is a Food Safety Plan?,A Level 1 Food Safety Plan is a document that outlines all the fundamental measures a Supplier has taken to assure the manufacture of safe food.It will cover a description of the location of the premises and evidence that the design and construction of the premises and the equipment used has been approved by the relevant authority.It also requires the documentation and implementation of those Pre-requisite Programs that apply to your operations.,Guidance,SQF 2000,計画、文書化実施,手引,一般的食品取扱：,1,4.3,生産管理,4.3.1,工程管理,供給者、食品安全計画安全性、食品品質計画品質管理手段文書化。,何意味？,要件、,SQF,専門員、確認、検証,（署名済）維持,食品安全計画,供給者,文書化求。,注,：何意味？,1,食品安全計画,、安全食品製造確保,供給者,採用全基本的手段概括文書。、施設位置、,施設使用設備様式構造関係当局承認,証拠記述含。、事業所適用,一般的衛生管理文書化,実施求。,手引,Implementation,What do I need to do?,You must prepare a Level 1 Food Safety Plan that includes the following:,i.A site plan showing the location of the premises(the site)which describes the surrounding land use and evidence from the local authority indicating that the premises is approved for the purpose.,ii.You are required to demonstrate that the premises has been hygienically designed,constructed and maintained.,Guidelines outlining minimum Construction and Equipment standards expected of a food premises under SQF 2000 Certification are outlined in Annex 1.,私、何必要？,、,以下事項含,l,食品安全計画,用意,。,i.,施設（,）配置示敷地図、,周囲土地利用,、施設使用目的,地方自治体,許可証拠示。,ii.,、,施設衛生学的配慮下設計、建設維持証明求。,SQF 2000,認証適食品施設望,最小限,構造設備基準,、附属文書1概説。,実施,SQF 2000 Requirement,i.The Supplier shall provide:,a.A site plan showing the location of the premises in relation to its surrounds;,b.Evidence of the approval of the premises construction by the relevant authority;,ii.The Supplier shall ensure the premises are maintained in a structurally sound and hygienic manner.,iii.The Supplier shall document Pre-requisite Programs applicable to its Scope of Certification in a Food Safety Plan.,iv.The Supplier shall ensure Pre-requisite Programs are implemented,validated,verified and maintained by an SQF Expert.,i.,供給者,、,以下提出,a.,周囲,関連,建物位置,示敷地図,b.,所轄,当局建物,建設,許可書類,ii.,供給者,、建物構造的,完全状態,衛生的方法維持,保証。,iii.,供給者,、,食品安全計画認証範囲,適用,一般,的衛生管理（,PP:,Prerequisite Programs）,文書化,。,iv.,供給者,、,一般,的衛生管理,SQF,専門員,実行、確認、,検証、維持,、維持,保証。,SQF 2000,要件,iii.Documented Pre-requisite Programs and demonstrate that they are being implemented.These prerequisite programs are necessary to demonstrate the Supplier has implemented the basic procedures and controls to maintain as a minimum the standards for maintaining personal hygiene,sanitation and food safety.Prerequisites will include but may not be limited to the following:,Personnel Practices,Personnel Processing Practices,Calibration of Equipment,Cleaning and Sanitation Programs,Premises and Equipment Maintenance,Waste Management and Disposal Protocol,Water Quality,Stock Rotation,Pest and Vermin Control Protocol,iv.Each Pre-requisite Programs in the Level 1 Food Safety Plan must be validated and verified by the,SQF Expert.The SQF Expert is required to sign off each pre-requisite Program indicating that the,verification and validation has been completed.,Guidelines outlining minimum Pre-requisite Programs expected of a food premises under SQF,2000 Certification are outlined in Annex 2.,iv,.,1,食品安全計画,各,一般的衛生管理要件,、,SQF,専門員,確認,、検証,。SQF,専門員,、確認,検証,完了,示、,各,一般的衛生管理要件,署名,求,。SQF 2000,認証食品取扱施設,期待最小限,一般的衛生管理要件概説手引,、附属文書2,。,Foreign Matter and Glass Protocol,Allergen Control Protocol,Food,Defence,Protocol,Emergency Preparedness,Transport and Delivery Protocol,Product Identification and Recall Protocol,Training Progr