【文章內(nèi)容簡介】 in relation to products within the scope of the system are identified, evaluated and controlled in such a manner that the products of the anization do not, directly or indirectly, harm the consumer 確保在體系范圍內(nèi)合理預(yù)期發(fā)生的、與產(chǎn)品相關(guān)的食品安全危害得到識別、評價和控制，以避免組織的產(chǎn)品不直接或間接傷害消費者 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) b) Communicate appropriate information throughout the food chain regarding food safety issues related to its products 在整個食品鏈內(nèi)溝通與產(chǎn)品安全有關(guān)的適宜信息 c) Communicate information concerning development, implementation and updating of the throughout the anization, to the extent necessary to ensure the food safety required by this International standard 在組織內(nèi)就有關(guān)食品安全管理體系建立、實施和更新進行必要的信息溝通，以滿足本標準的要求，確保食品安全 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) d) System to ensure that the system reflects the anization39。s activities and incorporates the most recent information on the food safety hazards subject to control. 定期評價食品安全管理體系，必要時更新，以確保體系反映組織的活動并包含需控制的食品安全危害的最新信息 Where an anization chooses to outsource any process that may affect end product conformity, the anization shall ensure control over such processes. Control of such outsourced processes shall be identified and documented within the FSMS. 組織應(yīng)確?？刂扑x擇的任何可能影響終產(chǎn)品符合性且源于外部的過程，并應(yīng)在食品安全管理體系中加以識別， 形成文件 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) Documentation requirements 文件要求 General (FSMS) 總則 : The FSMS documentation shall include 食品安全管理體系文件應(yīng)包括 : a) documented statements of a food safety policy and related objectives (see ) 形成文件的食品安全方針和相關(guān)目標的聲明 （見 ） b) documented procedures and records required by this International Standard 本標準要求的形成文件的程序與記錄 c) documents needed by the anization to ensure the effective development, implementation and updating of the food safety management system. 組織為確保食品安全管理體系有效建立 、 實施和更新所需的文件 注： １ ． 外來文件；２ ． 文件詳略程度；３ ． 文件 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) Control of documents 文件控制 Documents required by the FSMS shall be controlled. Records are a special type of document and shall be controlled according to the requirements given in . 食品安全管理體系所要求的文件應(yīng)予以控制。 記錄是一種特殊類型的文件，應(yīng)依據(jù) The controls shall ensure that all proposed changes are reviewed prior to implementation to determine their effects on food safety and their impact on the food safety management system. 文件控制應(yīng)確保所有提出的更改在實施前加以評審，以明確其對食品安全的效果以及對食品安全管理體系的影響。 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) A documented procedure shall be established to define the controls needed 應(yīng)編制文件化的程序 ，以規(guī)定以下方面所需的控制 a) to approve documents for adequacy prior to issue 文件發(fā)布前得到批準，以確保文件是充分與適宜的 b) to review and update documents as necessary, and reapprove documents 必要時對文件進行評審與更新，并再次批準 c) to ensure that changes and the current revision status of documents are identified, 確保文件的更改和現(xiàn)行修訂狀態(tài)得到識別 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) d) to ensure that relevant versions of applicable documents are available at points of use 確保在使用處獲得適用文件的有關(guān)版本 e) to ensure that documents remain legible and readily identifiable 確保文件保持清晰、易于識別 f) to ensure that relevant documents of external origin are identified and their distribution controlled 確保相關(guān)的外來文件得到識別，并控制其分發(fā) g) to prevent the unintended use of obsolete documents, and to ensure that they are suitably identified as such if they are retained for any purpose 防止作廢文件的非預(yù)期使用，若因任何原因而保留作廢文件時，確保對這些文件進行適當(dāng)?shù)臉俗R Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) Control of records 記錄控制 : A documented procedure shall be established to define the controls needed for the correction, identification, storage, protection, retrieval, retention time and disposition of records. 應(yīng)編制形成文件的程序 ，以規(guī)定記錄的標識、 貯存、保護、檢索、保存期限和處理所需的控制 Management systems – the red thread through your anisation 管理體系 – 您組織中的紅絲帶 ? Targets ? Action plans ? Control ? Follow up Chapter 5: Management responsibility 第五單元：管理職責(zé) Management mitment 管理承諾 Top management shall provide evidence of its mitment to the development and implementation of the FSMS and to continually improving its effectiveness by： 最高管理者應(yīng)通過以下活動，對其建立、實施食品安全管理體系并持續(xù)改進其有效性的承諾提供證據(jù)： a) showing food safety is supported by the business objectives of the anization, 表明組織的經(jīng)營目標支持食品安全 b) municating to the anization the importance of meeting the requirements of this International Standard, any statutory and regulatory requirements, as well as customer requirements relating to food safety, 向組織傳達滿足與食品安全相關(guān)的法律法規(guī)、本標準以及顧客要求的重要性 c) establishing the food safety policy, 制定食品安全方針 d) conducting management reviews, 進行管理評審 e) ensuring the availability of resources. 確保資源的獲得 Chapter 5: Management responsibility 第五單元：管理職責(zé) Food safety policy 食品安全方針 Top Management shall define, document and municate its food safety policy. 最高管理者應(yīng)制定 食品安全方針 ， 形成文件 并對其進行溝通 Top management shall ensure that the food safety policy 最高管理者應(yīng)確保食品安全方針 a) is appropriate to the role of the anization in the food chain, 與組織在食品鏈中的作用相適宜 b) conforms with both statutory and regulatory requirements and with mutually agreed food safety requirements of customers, 既符合法律法規(guī)的要求，又符合與顧客商定的對食品安全的要求 c) is municated, implemented and maintained at all levels of the anization, 在組織的各層次進行溝通、實施并保持 d) is reviewed for continued suitability (see ), 在 持續(xù)適宜性方面得到評審（ ）； e) adequately addresses munication (see ), 充分體現(xiàn)溝通 () f) is supported by measurable objectives. 由 可測量的目標 來支持 – Ｅ １ Chapter 5: Management responsibility 第五單元：管理職責(zé) Food safety