【導(dǎo)讀】60年代美國(guó)太空計(jì)劃。95年美國(guó)水產(chǎn)品HACCP法規(guī)。97年CACHACCP體系應(yīng)用指南。2020年質(zhì)檢總局出口食品廠應(yīng)用。2020年6月ISO/TC34委員會(huì)DIS版。2020年9月1日ISO22020：2020標(biāo)準(zhǔn)版。各類(lèi)標(biāo)準(zhǔn)數(shù)量的增加，如GFSI(IFS,BRC,…關(guān)鍵控制點(diǎn)沒(méi)有相關(guān)的—無(wú)法監(jiān)控和測(cè)量。

　　

【正文】 見(jiàn) ）包括上述信息 。 Top management shall ensure that relevant information is included as input to the management review (see )最高管理者應(yīng)確保將相關(guān)信息作為管理評(píng)審的輸入（見(jiàn) ） 。 Chapter 5: Management responsibility 第五單元：管理職責(zé) Emergency preparedness and response應(yīng)急準(zhǔn)備和響應(yīng) Top management shall establish, implement and maintain procedures to manage potential emergency situations and accidents that can impact food safety and which are relevant to the role of the anization in the food chain. 最高管理者應(yīng)建立、實(shí)施并保持程序， 以管理可能影響食品安全的潛在緊急情況和事故，并應(yīng)與組織在食品鏈中的作用相適宜。 Ｅ３ .識(shí)別－－預(yù)案－－響應(yīng)－－演練 Chapter 5: Management responsibility 第五單元：管理職責(zé) Management review 管理評(píng)審 General 總則 Top management shall review the anization’s food safety management system at planned intervals to ensure its continuing suitability,adequacy and review shall include assessing opportunities for improvement and the need for change to the food safety management system,including the food safety of management reviews shall be maintained(see )。 最高管理者應(yīng)按策劃的時(shí)間間隔評(píng)審食品安全管理體系，以確保其持續(xù)的適宜性、充分性和有效性。評(píng)審應(yīng)包括評(píng)價(jià)食品安全管理體系改進(jìn)的機(jī)會(huì)和變更的需求，包括食品安全方針。 管理評(píng)審的記錄應(yīng)予以保持 （見(jiàn) ） Chapter 5: Management responsibility 第五單元：管理職責(zé) Review input 評(píng)審輸入 The input to management review shall include, but is not limited to, information on 管理評(píng)審輸入應(yīng)包括但不限于以下信息： a) followup actions from previous management reviews 以往管理評(píng)審的跟蹤措施 b) analysis of results of verification activities (see ) 驗(yàn)證 活動(dòng)結(jié)果的分析（見(jiàn) ） c) changing circumstances that can affect food safety (see ) 可能 影響食品安全的環(huán)境變化（見(jiàn) ） Chapter 5: Management responsibility 第五單元：管理職責(zé) d) emergency situations, accidents (see ) and withdrawals, incl. recall (see ) 緊急 情況、事故（見(jiàn) ）和撤回（見(jiàn) ） e) reviewing results of systemupdating activities (see ) 體系 更新活動(dòng)的評(píng)審結(jié)果（見(jiàn) ） f) review of munication activities, including customer feedback (see ) 顧客 顧客反饋的溝通活動(dòng)的評(píng)審（見(jiàn) ） g) external audits or inspections 外部審核或檢驗(yàn) Ｅ４ Chapter 5: Management responsibility 第五單元：管理職責(zé) Review output 評(píng)審輸出 The output from the management review shall include decisions and actions related to 管理評(píng)審輸出應(yīng)包括與如下方面有關(guān)的決定和措施： a) assurance of food safety (see ),食品 安全保證（見(jiàn) ） b) improvement of the effectiveness of the FSMS (see ),食品 安全管理體系有效性的改進(jìn)（見(jiàn) ） c) resource needs (see ),資源需求 （見(jiàn) ） d) revisions of the anization39。s food safety policy and related objectives (see ).組織 食品安全方針和相關(guān)目標(biāo)的修訂（見(jiàn) ） Chapter 6: Resource management 第六單元：資源管理 Provision of resources 資源提供 The anization shall provide adequate resources for the establishment, implementation, maintenance and updating of the FSMS. 組織應(yīng)提供充足資源，以建立、實(shí)施、保持和更新食品安全管理體系。 Chapter 6: Resource management 第六單元：資源管理 Human resources 人力資源 General 總則 The food safety team and the other personnel carrying out activities having an impact on food safety shall be petent and shall have appropriate education, training, skills and 安全小組和其他從事影響食品安全活動(dòng)的人員應(yīng)是能夠勝任的，并受到適當(dāng)?shù)慕逃团嘤?xùn)，具有適當(dāng)?shù)募寄芎徒?jīng)驗(yàn)。 Where the assistance of external experts is required for the development, implementation, operation or assessment of the FSMS, records of agreement or contracts defining the responsibility and authority of external experts shall be 需要外部專(zhuān)家?guī)椭?、?shí)施、運(yùn)行或評(píng)價(jià)食品安全管理體系時(shí)，應(yīng)在簽訂的協(xié)議或合同中對(duì)這些專(zhuān)家的職責(zé)和權(quán)限予以規(guī)定。 Chapter 6: Resource management 第六單元：資源管理 Competence, awareness and training能力、意識(shí)和培訓(xùn) The anization shall 組織應(yīng)： a) identify the necessary petencies for personnel whose activities have an impact on food safety, 確定從事影響食品安全活動(dòng)的人員所必需的能力 b) provide training or take other action to ensure personnel have the necessary petencies, 提供必要的培訓(xùn)或采取其他措施以確保人員具有這些必要的能力 c) ensure that personnel responsible for monitoring, corrections and corrective actions of the FSMS are trained, 確保 對(duì)食品安全管理體系負(fù)責(zé)監(jiān)視、糾正、采取糾正措施的人員受到培訓(xùn) Chapter 6: Resource management 第六單元：資源管理 d) evaluate the implementation and the effectiveness of a), b) and c) 評(píng)價(jià)上述 a), b) 和 c) 的實(shí)施及其有效性 e) ensure that the personnel are aware of the relevance and importance of their individual activities in contributing to food safety 確保 這些人員認(rèn)識(shí)到其活動(dòng)對(duì)實(shí)現(xiàn)食品安全的相關(guān)性和重要性 f) ensure that the requirement for effective munication (see ) is understood by all personnel whose activities have an impact on food safety 確保所有影響食品安全的人員理解有效溝通 (見(jiàn) ) 的要求 g) maintain appropriate records of training and actions described in b) and c) 保持 b)和 c)中規(guī)定的培訓(xùn)和措施的適當(dāng)記錄 Ｅ５ Chapter 6: Resource management 第六單元：資源管理 Infrastructure基礎(chǔ)設(shè)施 The anization shall provide the resources for the establishment and maintenance of the infrastructure needed to implement the requirements of this International 現(xiàn)本標(biāo)準(zhǔn)要求所需的基礎(chǔ)設(shè)施。 Chapter 6: Resource management 第六單元：資源管理 Work environment工作環(huán)境 The anization shall provide the resources for the establishment, management and maintenance of the work environment needed to implement the requirements of this International Standard. 組織應(yīng)提供資源以建立、管理和保持本標(biāo)準(zhǔn)要求所需的工作環(huán)境 Preliminary steps to enable hazard Analysis 保證進(jìn)行危害分析 的預(yù)備步驟 Hazard Analysis 危害分析 Establishing HACCP plan 組成 HACCP小組 Establishing operational PRPs 建立操作性 前提方案 Validation of control Measures 控制措施確認(rèn) Implementation 執(zhí)行 Monitoring。 Corrective actions 監(jiān)控；糾正措施 Verification 驗(yàn)證 Improvement 改進(jìn) Planning and realization of safe products 安全產(chǎn)品的 策劃與實(shí)現(xiàn) Chapter 7: Planning amp。 realization of safe products 安全產(chǎn)品的策劃和實(shí)現(xiàn) General 總則 The anization shall plan and develop the processes needed for the realization of safe products. 組織應(yīng)策劃和開(kāi)發(fā)實(shí)現(xiàn)安全產(chǎn)品所需的過(guò)程。 The anization shall implement, operate and ensure the effectiveness of the planned activities and any changes to those activities. This includes PRP(s) as well as operational PRP(s) and/or the