ДСТУ ISO 22000:2007
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1 2 4 1 2 З? 4 4.1 4.2 5 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 6 6.1 6.2 6.3 6.4 7 7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9 7.10 8 8.1 8.2 8.3 8.4 8.5 —? —? —? —? —? —? —? —?
Requirements for any organization in the food chain
1 а?) Ь?) с?) d) е?) f) 2 ISO 9000:2000 Quality management systems — Fundamentals and vocabulary.
3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12 3.13 [ISO 9000:2000,
3.14 [ISO 9000:2000, 3.15 3.16 [ISO 9000:2000, 3.17 4 4.1 а?) Ь?) с?) d) 4.2 4.2.1 а?) Ь?) с?) 4.2.2 а?) Ь?) с?) d) е?) f) д?) 4.2.3 5 5.1 а?) Ь?) с?) d) е?) 5.2 а?) Ь?) с?) d) е?) f) 5.3 а?) Ь?) 5.4 5.5 а?) Ь?) с?) d) 5.6 5.6.1 а?) Ь?) с?) d) 5.6.2 а?) Ь?) с?) d) е?) f) h) і?) j) к?) І?) 5.7 5.8 5.8.1 5.8.2 а?) Ь?) с?) d) е?) f) 5.8.3 У? Ь?) с?) d) 6 6.1 6.2 6.2.1 6.2.2 а?) Ь?) с?) d) е?) f) 6.3 6.4 7 7.1 7.2 7.2.1 Ь?) с?) 7.2.2 а?) Ь?) с?) d) 7.2.3 а?) Ь?) с?) d) е?) f) h) і?) j) к?) 7.3 7.3.1 7.3.2 7.3.3 7.3.3.1 а?) Ь?) с?) d) е?) f) h) 7.3.3.2 а?) Ь?) с?) d) е?) f) 7.3.4 7.3.5 7.3.5.1 а?) Ь?) с?) d) е?) 7.3.5.2 7.4 7.4.1 7.4.2 7.4.2.1 а?) Ь?) с?) d) 7.4.2.2 а?) Ь?) с?) 7.4.2.3 7.4.3 7.4.4 а?) Ь?) с?) d) е?) f) 7.5 Ь?) с?) d) е?) f) 7.6 7.6.1 а?) Ь?) с?) d) е?) f) 7.6.2 7.6.3 7.6.4 Ь?) с?) d) е?) f) 7.6.5 7.7 а?) Ь?) с?) d) е?) 7.8 а?) Ь?) с?) d) 7.9 7.10 7.10.1 а?) Ь?) 7.10.2 а?) Ь?) с?) d) е?) f) 7.10.3 7.10.3.1 а?) Ь?) с?) 7.10.3.2 а?) Ь?) с?) 7.10.3.3 а?) Ь?) 7.10.4 а?) Ь?) 1) 2) 3) 8 8.1 8.2 а?) Ь?) 8.3 а?) Ь?) с?) d) 8.4 8.4.1 а?) Ь?) 8.4.2 а?) Ь?) с?) d) 8.4.3 а?) Ь?) с?) d) е?) 8.5 8.5.1 8.5.2 а?) Ь?) с?) d)
02
03
04 1.1
1.2 4.2.1
4.2.2
4.2.3 4.2
4.2.1
4.2.3
4.2.4 5.6.1
5.6.2 5.5
7.2.1
7.2.3
5.5.3
7.3.7 8.5.3 5.8.1
5.8.2
5.8.3 5.6
5.6.1
5.6.2
5.6.3 18 6.2 6.2
7.5.2 8.4.1
8.4.2
8.4.3 8.2
8.2.2
7.3.4
8.2.3
8.4 8.5.1
8.5.2 8.5
8.5.1
7.3.4 0.2
0.3
0.4 1.1
1.2 1 4.2.1
4.2.2
4.2.3
4.2.4 4.2
4.2.1
4.2.2
7.7
7.3.5.2 7.4.2
7.4.3
7.4.4 7.7 CAC/RCP 1-1969 (Rev. 4-2003) Recommended International Code of Practice-General Principles of Food Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application
Guidelines for the Validation of Food Hygiene Control Measures > Principles for the Application of Traceability/Product Tracing with respect to Food Inspection and Certification 2 *
Commodity Specific Codes and Guidelines
CAC/RCP 1-1969 (Rev. 4-2003) CAC/RCP 45-1997 Code of Practice for the Reduction of Aflatoxin B-, in Raw Materials and Supplemental Feeding stuffs for Milk Producing Animals
CAC/RCP 54-2004 Code of Practice for Good Animal Feeding
CAC/RCP 21-1979 Code of Hygienic Practice for Foods For Infants and Children 3 )
CAC/GL 08-1991 Guidelines on Formulated Supplementary Foods for Older Infants and Young Children
CAC/RCP 21-1979 CAC/GL 08-1991 CAC/RCP 8-1976 (Rev. 2-1983) Code of Hygienic Practice for the Processing and Handling of Quick Frozen Foods
CAC/RCP 23-1979 (Rev. 2-1993) Recommended International Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods
CAC/RCP 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life
CAC/RCP 8-1976 (Rev. 2-1983) CAC/RCP 23-1979 (Rev. 2-1993) CAC/RCP 46-1999 CAC/RCP 42-1995 Code of Hygienic Practice for Spices and Dried Aromatic Plants
CAC/RCP 42-1995 CAC/RCP 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts)
CAC/RCP 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products
CAC/RCP 3-1969 Code of Hygienic Practice for Dried Fruit
CAC/RCP 4-1971 Code of Hygienic Practice for Desiccated Coconut
CAC/RCP 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables, including Edible Fungi
CAC/RCP 6-1972 Code of Hygienic Practice for Tree Nuts
CAC/RCP 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables
CAC/RCP 22-1979 CAC/RCP 2-1969 CAC/RCP 3-1969 CAC/RCP 4-1971 CAC/RCP 5-1971 CAC/RCP 6-1972 CAC/RCP 53-2003 CAC/RCP 41-1993 Code for Ante-mortem and Post-mortem Inspection of Slaughter Animals and for Ante-mortem and Post-mortem Judgement of Slaughter Animals and Meat
CAC/RCP 32-1983 Code of Practice for the Production, Storage and Composition of Mechanically Separated Meat and Poultry for Further Processing
CAC/RCP 29-1983 Rev. 1 (1993) Code of Hygienic Practice for Game
CAC/RCP 30-1983 Code of Hygienic Practice for the Processing of Frog Legs
CAC/RCP 11-1976 Rev. 1 (1993) Code of Hygienic Practice for Fresh Meat
CAC/RCP 13-1976 Rev. 1 (1985) Code of Hygienic Practice for Processed Meat and Poultry Products
CAC/RCP 14-1976 Code of Hygienic Practice for Poultry Processing
CAC/GL 52-2003 General Principles of Meat Hygiene
Code of Hygienic Practice for Meat 2)
CAC/RCP 41-1993 CAC/RCP 32-1983 CAC/RCP 29-1983 Rev. 1 (1993) CAC/RCP 30-1983 CAC/RCP 11-1976 Rev. 1 (1993) CAC/RCP 13-1976 Rev. 1 (1985) CAC/RCP 14-1976 CAC/GL 52-2003 CAC/RCP 57-2004 Code of Hygienic Practice for Milk and Milk Products
Revision of the Guidelines for the Establishment of a Regulatory Programme for the Control of Veterinary Drug Residues in Foods Prevention and Control of Drug Residues in Milk and Milk Products (including milk and milk products 2 )
CAC/RCP 57-2004 CAC/RCP 15-1976 Code of Hygienic Practice for Egg Products (amended 1978, 1985)
Revision of the Code of Hygienic Practice for Egg Products 2 )
CAC/RCP 15-1976 CAC/RCP 37-1989 Code of Practice for Cephalopods
CAC/RCP 35—1985 Code of Practice for Frozen Battered and/or Breaded Fishery products
CAC/RCP 28-1983 Code of Practice for Crabs
CAC/RCP 24-1979 Code of Practice for Lobsters
CAC/RCP 25-1979 Code of Practice for Smoked Fish
CAC/RCP 26-1979 Code of Practice for Salted Fish
CAC/RCP 17-1978 Code of Practice for Shrimps or Prawns
CAC/RCP 18-1978 Code of Hygienic Practice for Molluscan Shellfish
CAC/RCP 52-2003 Code of Practice for Fish and Fishery Products
Code of Practice for Fish and Fishery Products (aquaculture) 2)
CAC/RCP 37-1989 CAC/RCP 35-1985 CAC/RCP 28-1983 CAC/RCP 24-1979 CAC/RCP 25-1979 CAC/RCP 26-1979 CAC/RCP 17-1978 CAC/RCP 18-1978 CAC/RCP 52-2003 CAC/RCP 33-1985 Code of Hygienic Practice for the Collection, Processing and Marketing of Natural Mineral Waters
CAC/RCP 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)
CAC/RCP 33-1985 CAC/RCP 48-2001 CAC/RCP 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-packed Food
CAC/RCP 36-1987 (Rev. 1-1999) Code of Practice for the Storage and Transport of Edible Oils and Fats in Bulk
CAC/RCP 44-1995 Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables
CAC/RCP 47-2001 CAC/RCP 36-1987 (Rev. 1-1999) CAC/RCP 44-1995 CAC/RCP 43-1997 (Rev. 1-2001) Code of Hygienic Practice for the Preparation and Sale of Street Foods (Regional Code — Latin America and the Caribbean)
CAC/RCP 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering
CAC/GL 22-1997 (Rev. 1-1999) Guidelines for the Design of Control Measures for Street-Vended Foods in Africa
CAC/RCP 43-1997 (Rev. 1-2001) CAC/RCP 39-1993 CAC/GL 22-1997 (Rev. 1-1999) CAC/RCP 38-1993 Code of Practice for Control of the Use of Veterinary Drugs
CAC/RCP 50-2003 Code of Practice for the Prevention of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages
CAC/RCP 51-2003 Code of Practice for the Prevention of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisin and Tricothecenes
CAC/RCP 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts
CAC/RCP 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods
Guidelines for the Control of Listeria monocytogenes in Foods > Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods 2 *
Code of Practice to Minimize and Contain Antimicrobial Resistance 2 *
Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Treenuts 2 *
CAC/RCP 38-1993 CAC/RCP 50-2003 CAC/RCP 51-2003 CAC/RCP 55-2004 CAC/RCP 56-2004 CAC/RCP 19-1979 (Rev. 1-1983) Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods
CAC/RCP 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-acid Foods
CAC/RCP 49-2001 Code of Practice for Source Directed Measures to Reduce Contamination of Food with Chemicals
CAC/GL 13-1991 Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
CAC/STAN 106-1983 (Rev. 1-2003) General Standard for Irradiated Foods.
CAC/RCP 19-1979 (Rev. 1-1983) CAC/RCP 40-1993 CAC/RCP 49-2001 CAC/GL 13-1991 CAC/STAN 106-1983 (Rev. 1-2003) 1 ISO 9001:2000 Quality management systems — Requirements
2 ISO 9004:2000 Quality management systems — Guidelines for performance improvements
3 ISO 10012:2003 Measurement management systems — Requirements for measurement processes and measuring equipment
4 ISO 14159:2002 Safety of machinery — Hygiene requirements for the design of machinery
5 ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
6 ISO 19011:2002 Guidelines for quality and/or environmental management systems auditing
7 ISO/TS 22004 ) 8 ISO 22005 4) Traceability in the feed and food chain — General principles and guidance for system design and development
9 ISO/IEC Guide 51:1999 Safety aspects — Guidelines for their inclusion in standards
10 ISO/IEC Guide 62:1996 General requirements for bodies operating assessment and certification/ registration of quality systems
11 Codex Alimentarius Food Hygiene Basic Texts. Food and Agricultural Organization of the United Nations, World Health Org
