SANS 22005-2009 Traceability in the feed and food chain - General principles and basic requirements for system design and implementation《饲料及食品链的可追溯性 系统设计及实施一般原则及基本要求》.pdf

《SANS 22005-2009 Traceability in the feed and food chain - General principles and basic requirements for system design and implementation《饲料及食品链的可追溯性 系统设计及实施一般原则及基本要求》.pdf》由会员分享，可在线阅读，更多相关《SANS 22005-2009 Traceability in the feed and food chain - General principles and basic requirements for system design and implementation《饲料及食品链的可追溯性 系统设计及实施一般原则及基本要求》.pdf（16页珍藏版）》请在麦多课文档分享上搜索。

1、 Collection of SANS standards in electronic format (PDF) 1. Copyright This standard is available to staff members of companies that have subscribed to the complete collection of SANS standards in accordance with a formal copyright agreement. This document may reside on a CENTRAL FILE SERVER or INTRA

2、NET SYSTEM only. Unless specific permission has been granted, this document MAY NOT be sent or given to staff members from other companies or organizations. Doing so would constitute a VIOLATION of SABS copyright rules. 2. Indemnity The South African Bureau of Standards accepts no liability for any

3、damage whatsoever than may result from the use of this material or the information contain therein, irrespective of the cause and quantum thereof. ISBN 978-0-626-22083-9 SANS 22005:2009 Edition 1 ISO 22005:2007 Edition 1SOUTH AFRICAN NATIONAL STANDARD Traceability in the feed and food chain General

4、principles and basic requirements for system design and implementation This national standard is the identical implementation of ISO 22005:2007 and is adopted with the permission of the International Organization for Standardization. Published by SABS Standards Division 1 Dr Lategan Road Groenkloof

5、Private Bag X191 Pretoria 0001 Tel: +27 12 428 7911 Fax: +27 12 344 1568 www.sabs.co.za SABS This standard may only be used and printed by approved subscription and freemailing clients of the SABS.SANS 22005:2009 Edition 1 ISO 22005:2007 Edition 1 Table of changes Change No. Date Scope National fore

6、word This South African standard was approved by National Committee SABS SC 1025B, Hygiene practices in the food industry Hygiene practices in animal feed manufacturing, in accordance with procedures of the SABS Standards Division, in compliance with annex 3 of the WTO/TBT agreement. This SANS docum

7、ent was published in February 2009. This standard may only be used and printed by approved subscription and freemailing clients of the SABS. Reference number ISO 22005:2007(E) ISO 2007INTERNATIONAL STANDARD ISO 22005 First edition 2007-07-15 Traceability in the feed and food chain General principles

8、 and basic requirements for system design and implementation Traabilit de la chane alimentaire Principes gnraux et exigences fondamentales sappliquant la conception du systme et sa mise en oeuvre SANS 22005:2009This standard may only be used and printed by approved subscription and freemailing clien

9、ts of the SABS.ISO 22005:2007(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the ed

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14、 standard may only be used and printed by approved subscription and freemailing clients of the SABS.ISO 22005:2007(E) ISO 2007 All rights reserved iii Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The wor

15、k of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governme

16、ntal, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The m

17、ain task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. A

18、ttention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 22005 was prepared by Technical Committee ISO/TC 34, Food products. SANS 22005:2009This standard m

19、ay only be used and printed by approved subscription and freemailing clients of the SABS.ISO 22005:2007(E) iv ISO 2007 All rights reservedIntroduction A traceability system is a useful tool to assist an organization operating within a feed and food chain to achieve defined objectives in a management

20、 system. The choice of a traceability system is influenced by regulations, product characteristics and customer expectations. The complexity of the traceability system can vary depending on the features of the product and the objectives to be achieved. The implementation by an organization of a trac

21、eability system depends on technical limits inherent to the organization and products (i.e. nature of the raw materials, size of the lots, collection and transport procedures, processing and packaging methods), and the cost benefits of applying such a system. A traceability system on its own is insu

22、fficient to achieve food safety. SANS 22005:2009This standard may only be used and printed by approved subscription and freemailing clients of the SABS.INTERNATIONAL STANDARD ISO 22005:2007(E) ISO 2007 All rights reserved 1 Traceability in the feed and food chain General principles and basic require

23、ments for system design and implementation 1 Scope This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It is

24、intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives. The traceability system is a technical tool to assist an organization to conform with its defined objectives and is applicable when necessary to determine the history, or location of a

25、 product or its relevant components. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments

26、) applies. ISO 22000:2005, Food safety management systems Requirements for any organization in the food chain 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 22000 and the following apply. 3.1 product result of a process ISO 9000:2005, definition 3.4

27、.2 NOTE Product may include packaging material. 3.2 process set of interrelated or interacting activities which transforms inputs into outputs NOTE 1 Inputs to a process are generally outputs of other processes. NOTE 2 Processes in an organization (3.10) are generally planned and carried out under c

28、ontrolled conditions to add value. NOTE 3 A process where the conformity of other resulting product (3.1) cannot be readily or economically verified is frequently referred to as a “special process”. ISO 9000:2005, definition 3.4.1 SANS 22005:2009This standard may only be used and printed by approved

29、 subscription and freemailing clients of the SABS.ISO 22005:2007(E) 2 ISO 2007 All rights reserved3.3 lot set of units of a product which have been produced and/or processed or packaged under similar circumstances NOTE 1 The lot is determined by parameters established beforehand by the organization.

30、 NOTE 2 A set of units may be reduced to a single unit of product. 3.4 lot identification process of assigning a unique code to a lot 3.5 location place of production, processing, distribution, storage and handling from primary production to consumption 3.6 traceability ability to follow the movemen

31、t of a feed or food through specified stage(s) of production, processing and distribution NOTE 1 Adapted from Reference 3. NOTE 2 Movement can relate to the origin of the materials, processing history or distribution of the feed or food. NOTE 3 Terms such as “document traceability”, “computer tracea

32、bility” or “commercial traceability” should be avoided. 3.7 feed and food chain sequence of the stages and operations involved in the production, processing, distribution and handling of feed and food, from primary production to consumption NOTE Primary production includes the production of feed for

33、 food-producing animals and for animals intended for food production. 3.8 flow of materials movement of any materials at any point in the feed and food chain 3.9 materials feed and food, feed and food ingredients and packaging materials 3.10 organization group of people and facilities with an arrang

34、ement of responsibilities, authorities and relationships ISO 9000:2005, definition 3.3.1 NOTE 1 An organization may consist of one person. NOTE 2 An organization can be public or private. 3.11 data recorded information SANS 22005:2009This standard may only be used and printed by approved subscriptio

35、n and freemailing clients of the SABS.ISO 22005:2007(E) ISO 2007 All rights reserved 3 3.12 traceability system totality of data and operations that is capable of maintaining desired information about a product and its components through all or part of its production and utilization chain 4 Principl

36、es and objectives of traceability 4.1 General Traceability systems should be able to document the history of the product and/or locate a product in the feed and food chain. Traceability systems contribute to the search for the cause of nonconformity and the ability to withdraw and/or recall products

37、 if necessary. Traceability systems can improve appropriate use and reliability of information, effectiveness and productivity of the organization. Traceability systems should be able to achieve the objectives (see 4.3) from a technical and economic point of view. Movement can relate to the origin o

38、f the materials, processing history or distribution of the feed or food, and should address at least one step forward and one step backward for each organization in the chain. On agreement amongst the organizations concerned, it may apply to more than one part of the chain. 4.2 Principles Traceabili

39、ty systems should be verifiable, applied consistently and equitably, results oriented, cost effective, practical to apply, compliant with any applicable regulations or policy, and compliant with defined accuracy requirements. 4.3 Objectives In developing a feed and food chain traceability system, it

40、 is necessary to identify the specific objectives to be achieved. These objectives should take into consideration the principles identified in 4.2. Examples of objectives are the following: a) to support food safety and/or quality objectives; b) to meet customer specification(s); c) to determine the

41、 history or origin of the product; d) to facilitate the withdrawal and/or recall of products; e) to identify the responsible organizations in the feed and food chain; f) to facilitate the verification of specific information about the product; SANS 22005:2009This standard may only be used and printe

42、d by approved subscription and freemailing clients of the SABS.ISO 22005:2007(E) 4 ISO 2007 All rights reservedg) to communicate information to relevant stakeholders and consumers; h) to fulfil any local, regional, national or international regulations or policies, as applicable; i) to improve the e

43、ffectiveness, productivity and profitability of the organization. 5 Design 5.1 General design considerations A traceability system is a tool that should be designed within the context of a broader management system. The choice of a traceability system should result from balancing the different requi

44、rements, the technical feasibility and the economic acceptability. The traceability system should be verifiable. Each element of a traceability system shall be considered and justified on a case-by-case basis, taking into account the objectives to be achieved. In the design of a traceability system,

45、 the following shall be included: a) objectives; b) regulatory and policy requirements relevant to traceability; c) products and/or ingredients; d) position in the feed and food chain; e) flow of materials; f) information requirements; g) procedures; h) documentation; i) feed and food chain coordina

46、tion. 5.2 Choice of objectives The organization shall identify the objectives of its traceability system (see 4.3). 5.3 Regulatory and policy requirements The organization shall identify the relevant regulatory and policy requirements to be met by its traceability system. 5.4 Products and/or ingredi

47、ents The organization shall identify the relevant products and/or ingredients for which the objectives of its traceability system apply. SANS 22005:2009This standard may only be used and printed by approved subscription and freemailing clients of the SABS.ISO 22005:2007(E) ISO 2007 All rights reserv

48、ed 5 5.5 Steps for the design 5.5.1 Position in the feed and food chain The organization shall determine its position in the food chain by at least identifying its suppliers and customers. 5.5.2 Flow of materials The organization shall determine and document the flow of materials within its control

49、in a manner which meets the objectives of the traceability system. 5.5.3 Information requirements To meet its traceability objectives, the organization shall define the information to be obtained from its suppliers, to be collected concerning the product and process history, and to be provided to its customers and/or suppliers. NOTE The information required for a traceability system is influenced by its objectives and by the position of the organization in the feed and food chain. 5.6 Establish