SIST-TS ISO/TS 22003:2016
Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems
Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems
This Technical Specification defines the rules applicable for the audit and certification of a food safety
management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of
specified FSMS requirements). It also provides the necessary information and confidence to customers
about the way certification of their suppliers has been granted.
Certification of FSMS is a third-party conformity assessment activity (as described in ISO/IEC 17000:2004,
5.5), and bodies performing this activity are third-party conformity assessment bodies.
NOTE 1 In this Technical Specification, the terms “product” and “service” are used separately (in contrast with
the definition of “product” given in ISO/IEC 17000).
NOTE 2 This Technical Specification can be used as a criteria document for the accreditation or peer assessment
of certification bodies which seek to be recognized as being competent to certify that an FSMS complies with
ISO 22000. It is also intended to be used as a criteria document by regulatory authorities and industry consortia
which engage in direct recognition of certification bodies to certify that an FSMS complies with ISO 22000. Some of
its requirements could also be useful to other parties involved in the conformity assessment of such certification
bodies, and in the conformity assessment of bodies that undertake to certify the compliance of FSMS with criteria
additional to, or other than, those in ISO 22000.
FSMS certification does not attest to the safety or fitness of the products of an organization within
the food chain. However, ISO 22000 requires an organization to meet all applicable food-safety-related
statutory and regulatory requirements through its management system.
NOTE 3 Certification of an FSMS according to ISO 22000 is a management system certification, not a product
certification.
Other FSMS users can use the concepts and requirements of this Technical Specification provided that
the requirements are adapted as necessary.
Systèmes de management de la sécurité des denrées alimentaires -- Exigences pour les organismes procédant à l'audit et à la certification de systèmes de management de la sécurité des denrées alimentaires
L'ISO/TS 22003:2013 d�finit les r�gles applicables � l'audit et � la certification d'un syst�me de management de la s�curit� des denr�es alimentaires (SMSDA) conforme aux exigences donn�es dans l'ISO 22000 (ou � d'autres ensembles d'exigences sp�cifi�es en la mati�re). Elle fournit �galement aux clients les informations n�cessaires sur la mani�re de proc�der � la certification de leurs fournisseurs et leur donne ainsi confiance dans cette certification.
Sistemi vodenja varnosti živil - Zahteve za organe, ki izvajajo presoje in certificiranje sistemov vodenja varnosti živil
Ta tehnična specifikacija določa pravila, ki se uporabljajo za presojanje in certificiranje sistema vodenja varnosti živil v skladu z zahtevami standarda ISO 22000 (ali drugimi nabori zahtev za sisteme vodenja varnosti živil). Poleg tega podaja potrebne informacije in ponuja osnovo za zaupanje odjemalcev glede načina certificiranja njihovih dobaviteljev.
Certificiranje sistemov vodenja varnosti živil je dejavnost ugotavljanja skladnosti, ki jo opravljajo tretje osebe (kot je določeno v točki 5.5 standarda ISO/IEC 17000:2004); organi, ki izvajajo to aktivnost, so zunanji organi za ugotavljanje skladnosti.
OPOMBA 1: V tej tehnični specifikaciji se izraza »proizvod« in »storitev« uporabljata ločeno (v nasprotju z definicijo izraza »proizvod«, podano v standardu ISO/IEC 17000).
OPOMBA 2: To tehnično specifikacijo je mogoče uporabiti kot dokument z merili za akreditacijo ali medsebojno ocenjevanje certifikacijskih organov, ki želijo prejeti potrdilo o usposobljenosti za certificiranje sistemov vodenja varnosti živil v skladu s standardom ISO 22000. Namenjen je tudi za uporabo kot dokument z merili za upravne organe in industrijske konzorcije, ki omogočajo neposredno potrditev certifikacijskih organov glede usposobljenosti za certificiranje sistemov vodenja varnosti živil v skladu s standardom ISO 22000. Nekatere zahteve, ki jih vključuje, so lahko uporabne tudi za druge udeležence v postopku ugotavljanja skladnosti tovrstnih certifikacijskih organov in organov za certificiranje skladnosti sistemov vodenja varnosti živil z drugimi merili, ki niso zajeta v standardu ISO 22000. Certificiranje sistemov vodenja varnosti živil ne dokazuje varnosti ali primernosti proizvodov določene organizacije znotraj prehranjevalne verige. Vendar ISO 22000 zahteva, da organizacija izpolnjuje vse ustrezne zakonske in upravne zahteve v zvezi z varnostjo živil v okviru svojega sistema vodenja organizacije.
OPOMBA 3: Certificiranje sistema vodenja varnosti živil v skladu s standardom ISO 22000 pomeni certificiranje sistema upravljanja in ne certificiranje proizvodov.
Drugi uporabniki sistema vodenja varnosti živil lahko uporabljajo koncepte in zahteve te tehnične specifikacije pod pogojem, da so zahteve ustrezno prilagojene.
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Standards Content (Sample)
SLOVENSKI STANDARD
SIST-TS ISO/TS 22003:2016
01-april-2016
Sistemi vodenja varnosti živil - Zahteve za organe, ki izvajajo presoje in
certificiranje sistemov vodenja varnosti živil
Food safety management systems -- Requirements for bodies providing audit and
certification 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 certification de systèmes de management de la
sécurité des denrées alimentaires
Ta slovenski standard je istoveten z: ISO/TS 22003:2013
ICS:
03.120.20 Certificiranje proizvodov in Product and company
podjetij. Ugotavljanje certification. Conformity
skladnosti assessment
67.020 Procesi v živilski industriji Processes in the food
industry
SIST-TS ISO/TS 22003:2016 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST-TS ISO/TS 22003:2016
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SIST-TS ISO/TS 22003:2016
TECHNICAL ISO/TS
SPECIFICATION 22003
Second edition
2013-12-15
Food safety management systems —
Requirements for bodies providing
audit and certification 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 certification
de systèmes de management de la sécurité des denrées alimentaires
Reference number
ISO/TS 22003:2013(E)
©
ISO 2013
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SIST-TS ISO/TS 22003:2016
ISO/TS 22003:2013(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
All rights reserved. Unless otherwise specified, 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.
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Tel. + 41 22 749 01 11
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Published in Switzerland
ii © ISO 2013 – All rights reserved
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SIST-TS ISO/TS 22003:2016
ISO/TS 22003:2013(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principles . 2
5 General requirements . 2
5.1 General . 2
5.2 Management of impartiality . 2
6 Structural requirements . 2
7 Resource requirements . 2
7.1 Competence of management and personnel . 2
7.2 Personnel involved in the certification activit
...
TECHNICAL ISO/TS
SPECIFICATION 22003
Second edition
2013-12-15
Food safety management systems —
Requirements for bodies providing
audit and certification 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 certification
de systèmes de management de la sécurité des denrées alimentaires
Reference number
ISO/TS 22003:2013(E)
©
ISO 2013
---------------------- Page: 1 ----------------------
ISO/TS 22003:2013(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
All rights reserved. Unless otherwise specified, 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 office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2013 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/TS 22003:2013(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principles . 2
5 General requirements . 2
5.1 General . 2
5.2 Management of impartiality . 2
6 Structural requirements . 2
7 Resource requirements . 2
7.1 Competence of management and personnel . 2
7.2 Personnel involved in the certification activities . 3
7.3 Use of individual external auditors and external technical advisors . 3
7.4 Personnel records. 3
7.5 Outsourcing. 3
8 Information requirements . 4
9 Process requirements . 4
9.1 General requirements .
...
TECHNICAL ISO/TS
SPECIFICATION 22003
Redline version
compares second edition
to first edition
Food safety management systems —
Requirements for bodies providing
audit and certification 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 certification
de systèmes de management de la sécurité des denrées alimentaires
Reference number
ISO/TS 22003:redline:2014(E)
©
ISO 2014
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ISO/TS 22003:redline:2014(E)
IMPORTANT — PLEASE NOTE
This is a provisional mark-up copy and uses the following colour coding:
Text example 1 — indicates added text (in green)
Text example 2 — indicates removed text (in red)
— indicates added graphic figure
— indicates removed graphic figure
1.x . — Heading numbers containg modifications are highlighted in yellow in
the Table of Contents
DISCLAIMER
This Redline version provides you with a quick and easy way to compare the main changes
between this edition of the standard and its previous edition. It doesn’t capture all single
changes such as punctuation but highlights the modifications providing customers with
the most valuable information. Therefore it is important to note that this Redline version is
not the official ISO standard and that the users must consult with the clean version of the
standard, which is the official standard, for implementation purposes.
COPYRIGHT PROTECTED DOCUMENT
© ISO 2014
All rights reserved. Unless otherwise specified, 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 office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/TS 22003:redline:2014(E)
Contents Page
Foreword .iv
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 2
4 Principles . 2
5 General requirements . 3
5.1 General . 3
5.2 Management of impartiality . 3
6 Structural requirements . 3
7 Resource requirements . 3
7.1 Competence of management and personnel . 3
7.2 7.1 Personnel involved in the certification activities Competence of management
and personnel .
...
SPÉCIFICATION ISO/TS
TECHNIQUE 22003
Deuxième édition
2013-12-15
Systèmes de management de la
sécurité des denrées alimentaires —
Exigences pour les organismes
procédant à l’audit et à la certification
de systèmes de management de la
sécurité des denrées alimentaires
Food safety management systems — Requirements for bodies
providing audit and certification of food safety management systems
Numéro de référence
ISO/TS 22003:2013(F)
©
ISO 2013
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ISO/TS 22003:2013(F)
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2013
Droits de reproduction réservés. Sauf indication contraire, aucune partie de cette publication ne peut être reproduite ni utilisée
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Version française parue en 2014
Publié en Suisse
ii © ISO 2013 – Tous droits réservés
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ISO/TS 22003:2013(F)
Sommaire Page
Avant-propos .iv
Introduction .v
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 2
4 Principes . 2
5 Exigences générales . 2
5.1 Généralités . 2
5.2 Gestion de l’impartialité . 2
6 Exigences structurelles . 2
7 Exigences relatives aux ressources . 3
7.1 Compétence de la direction et du personnel. 3
7.2 Personnel intervenant dans les activités de certification . 3
7.3 Intervention d’auditeurs et d’experts techniques externes individuels . 3
7.4 Enregistrements relatifs au personnel . 4
7.5 Externalisation . 4
8 Exigences relatives aux informations . 4
9 Exigences relatives aux processus . 4
9.1 Exigences générales .
...
ТЕХНИЧЕСКИЕ ISO/TS
УСЛОВИЯ 22003
Второе издание
2013-12-15
Системы менеджмента безопасности
пищевых продуктов. Требования к
органам, проводящим аудит и
сертификацию систем менеджмента
безопасности пищевых продуктов
Food safety management systems – Requirement for bodies providing
audit and certification of food safety management systems
Ответственность за подготовку русской версии несёт GOST R
(Российская Федерация) в соответствии со статьёй 18.1 Устава ISO
Ссылочный номер
SO/TS 22003:2013(R)
©
ISO 2013
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ISO/TS 22003:2013(R)
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Опубликовано в Швейцарии
ii © ISO 2013 – Все права сохраняются
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ISO/TS 22003:2013(R)
Содержание Cтраница
Предисловие .iv
Введение .v
1 Область применения .1
2 Нормативные ссылки .1
3 Термины и определения .2
4 Принципы.2
5 Общие требования .3
5.1 Общие положения .3
5.2 Контроль беспристрастности .3
6 Структурные требования.3
7 Требования к ресурсам .3
7.1 Компетентность руководства и персонала .3
7.2 Персонал, участвующий в деятельности по сертификации.4
7.3 Использование сторонних аудиторов и технических экспертов .4
7.4 Записи о персонале.4
7.5 Аутсорсинг.4
8 Информационные требования .4
9 Требования к процессам.
...
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