BS EN 15593-2008 Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements《包装 食品包装生产中的卫生学测量 要求》.pdf

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1、BRITISH STANDARDBS EN 15593:2008Packaging Management of hygiene in the production of packaging for foodstuffs RequirementsICS 55.020; 67.020g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60

2、g3g38g50g51g60g53g44g42g43g55g3g47g36g58BS EN 15593:2008This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 May 2008 BSI 2008ISBN 978 0 580 56568 7National forewordThis British Standard is the UK implementation of EN 15593:2008.The UK particip

3、ation in its preparation was entrusted by Technical Committee PKW/0, Packaging, to Panel PKW/0/-/2, Hygiene.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users

4、 are responsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.Amendments/corrigenda issued since publicationDate CommentsEUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 15593March 2008ICS 55.020; 67.020English VersionPackaging - Manag

5、ement of hygiene in the production ofpackaging for foodstuffs - RequirementsEmballages - Management de lhygine dans la fabricationdes emballages destins aux denres alimentaires -ExigencesVerpackung - Hygienemanagement bei der Herstellung vonLebensmittelverpackungen - AnforderungenThis European Stand

6、ard was approved by CEN on 7 February 2008.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning su

7、ch nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language

8、and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembour

9、g, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2008 CEN All rights of e

10、xploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 15593:2008: EEN 15593:2008 (E) 2 Contents Page Foreword3 Introduction .4 1 Scope 5 2 Normative references 5 3 Terms and definitions .5 4 Hygiene management system 7 4.1 Management responsibility 7 4.2 Con

11、trol of documents .7 4.3 Specifications.7 4.4 Management of nonconformities and incidents.8 4.5 Traceability.8 4.6 Internal audits 8 4.7 Complaints management 8 4.8 Approval and monitoring of suppliers.8 4.9 Outsourcing9 4.10 Monitoring and measurement of product .9 4.11 Human resources.9 5 Hazard a

12、nalysis and risk assessment .9 5.1 General9 5.2 Procedures .10 6 Sources of contamination.10 6.1 Physical contaminants (foreign bodies) .10 6.2 Chemical contaminants 10 6.3 Biological contaminants .11 6.4 Storage and distribution .11 6.5 Cleaning11 6.6 Maintenance .12 6.7 Scrap and waste handling 12

13、 7 Factory requirements 12 7.1 External areas 12 7.2 Buildings.12 7.3 Equipment 13 7.4 Facilities13 8 Personnel14 8.1 Access points and specific routes.14 8.2 Work clothes 14 8.3 Personal belongings .14 8.4 Toilets and lockers 14 8.5 Eating, drinking and use of tobacco and medicines15 8.6 Injuries a

14、nd diseases 15 8.7 Visitors15 Bibliography 16 BS EN 15593:2008EN 15593:2008 (E) 3 Foreword This document (EN 15593:2008) has been prepared by Technical Committee CEN/TC 261 “Packaging”, the secretariat of which is held by AFNOR. This European Standard shall be given the status of a national standard

15、, either by publication of an identical text or by endorsement, at the latest by September 2008, and conflicting national standards shall be withdrawn at the latest by September 2008. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights

16、. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czec

17、h Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. BS EN 15593:2008EN 15593:2008 (E) 4 Introduct

18、ion All manufacturers of food packaging recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control hygiene hazards related to their products. Packaging hygiene is a joint responsibility that is principally assured through the combined efforts

19、of all the parties participating in the chain. Communication along the food packaging chain is essential to ensure that all relevant packaging hygiene hazards are identified and adequately controlled. This European Standard is based on the principles of hazard analysis and risk assessment. This Euro

20、pean Standard provides for the definition of the appropriate level of controls and measures for each stage in the manufacturing process. The most effective food packaging hygiene systems are designed, operated and updated within the framework of a structured management system and incorporated into t

21、he overall management activities of the organization. This provides maximum benefit for the organization and interested parties. This European Standard has taken due consideration of the provisions of the EN ISO 9000 series in order to enhance the compatibility of the two standards. This European St

22、andard may be applied independently from other management system standards. Its implementation can be aligned or integrated with existing related management system requirements while organizations may utilize existing management system(s) to establish a food packaging hygiene management system that

23、complies with the requirements of this European Standard. This European Standard is a document describing both management system and hygiene practices for packaging manufacturers considering themselves as an organization within the food chain as described in EN ISO 22000. This European Standard does

24、 not purport to address the compulsory conformity of packaging to food contact regulations. It is expected that the user of this European Standard has knowledge of applicable food contact regulations. BS EN 15593:2008EN 15593:2008 (E) 5 1 Scope This European Standard specifies requirements for a hyg

25、iene management system for manufacturers and suppliers of food packaging including storage and transportation. This European Standard enables an organization to: plan, design, implement, operate, maintain and update a hazard analysis and risk assessment system that ensures the production of food pac

26、kaging materials conforming with the hygiene requirements; demonstrate conformity with agreed customers hygiene requirements; demonstrate the effectiveness of the system; help food manufacturers to provide adequate evidence to compliance with food and packaging safety regulations; ensure that it com

27、plies with its stated hygiene policy; demonstrate such compliance to other interested parties; seek registration or certification of its food packaging hygiene management system by an external organization. This European Standard can be applied to all organizations wishing to implement an adequate a

28、nd effective hygiene management system in the field of food packaging manufacturing including producers and suppliers of materials and services to the packaging manufacturers. It is intended that this European Standard be applied in conjunction with a quality management system such as EN ISO 9001. I

29、t may be appropriate to apply this European Standard to other articles and items coming into contact with food and to packaging of products other than food. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only th

30、e edition cited applies. For undated references, the latest edition of the referenced docu-ment (including any amendments) applies. EN ISO 9000:2005, Quality management systems Fundamentals and vocabulary (ISO 9000:2005) EN ISO 22000:2005, Food safety management systems Requirements for any organiza

31、tion in the food chain (ISO 22000:2005) 3 Terms and definitions For the purposes of this document, the terms and definitions given in EN ISO 9000:2005, EN ISO 22000:2005 and the following apply. 3.1 contaminant any biological (including microbiological) or chemical agent or foreign matter or other s

32、ubstances not intentionally added which may compromise product safety or suitability BS EN 15593:2008EN 15593:2008 (E) 6 3.2 contamination introduction or occurrence of a contaminant 3.3 hazard biological, chemical or physical contaminant in the product, or a condition of the product that may cause

33、an adverse health effect or a nonconformity to the hygiene requirements for that product 3.4 hygiene set of measures taken to ensure the safety and suitability of a product that might otherwise become hazardous or harmful 3.5 incident event that may potentially compromise the safety and suitability

34、of a material or product 3.6 outsourced activity any activity subcontracted by an organization to an external organization 3.7 packaging any kind of product or material used by the packaging industry to wrap, pack, protect, handle or transport its own product 3.8 product physical final output of any

35、 kind of production process that takes place in the packaging industry. NOTE This includes products that undergo further production steps to fulfil the specification defined by the filler/packer. 3.9 recall procedure procedure to ensure the efficient return of products identified as potentially havi

36、ng a nonconformity that could present a hazard 3.10 risk function of the probability of the possible occurrence of a hazard and the severity of its outcome 3.11 safety condition of a product being free from unacceptable risk of harm 3.12 specification explicit or detailed description of a material,

37、product or service including hygiene aspects 3.13 top management person or group of people who directs and controls an organization at the highest level BS EN 15593:2008EN 15593:2008 (E) 7 4 Hygiene management system 4.1 Management responsibility 4.1.1 Top management shall define its hygiene policy

38、which shall state its commitment to develop and implement a hygiene management system to ensure that it meets its obligations to produce safe products and shall communicate this effectively through the organization. It shall conduct management reviews at planned intervals and at least once a year an

39、d shall ensure the availability of resources in accordance with the requirements of this document. 4.1.2 The organization shall apply hazard analysis and risk assessment to every stage from procurement to delivery of the product to determine the application of this document. 4.1.3 Top management sha

40、ll appoint a competent person responsible for implementing and maintaining the hygiene management system. 4.1.4 A manual defining the scope of the system including the documented procedures or references to them shall be established by the organization. The scope shall specify the products or produc

41、t categories, processes and production sites that are addressed by the hygiene management system. 4.1.5 The organization shall establish documents needed to ensure the effective planning, operation and control of processes related to hygiene and to recalls. 4.1.6 The organization shall periodically

42、review customer feedback, audit results and follow-up actions. 4.1.7 Top management shall ensure that responsibilities and authorities are defined. Duties of personnel that relate to this document shall be provided in job descriptions or other suitable documents. 4.1.8 Top management shall ensure th

43、at appropriate communication processes are in place within the organization. 4.1.9 The organization shall have a plan for cleaning and maintenance. 4.1.10 The requirements of this document shall also apply to contractors and temporary personnel. 4.2 Control of documents 4.2.1 The organization shall

44、have a procedure to control documents and records. 4.2.2 Documents shall be properly approved, reviewed and updated with changes and current version status identified. They shall be made available at the point of use. 4.2.3 Records shall be maintained to provide evidence of the effective operation o

45、f the hygiene management system and retained for a period covering the normal and foreseeable shelf life of the packaged food. 4.3 Specifications 4.3.1 The organization shall establish and regularly review specifications for incoming materials and for products. 4.3.2 Where appropriate, the specifica

46、tions shall be agreed between the organization and the interested parties. BS EN 15593:2008EN 15593:2008 (E) 8 4.4 Management of nonconformities and incidents 4.4.1 The organization shall have procedures for dealing with nonconformities and incidents and shall take action to eliminate them. Action s

47、hall be taken to eliminate the causes of nonconformities and incidents to prevent a recurrence. 4.4.2 The organization shall have written guidance to its personnel on events that could constitute an incident. 4.4.3 The nature of nonconformities and incidents and any subsequent actions taken shall be

48、 recorded. The effectiveness of the corrective action implemented shall be verified. 4.4.4 Where a nonconforming product is detected after delivery, or its use has started, the organization shall take appropriate action for all products concerned. The customer shall be informed about the nature of t

49、he nonconformity. 4.5 Traceability 4.5.1 The organization shall have procedures in place which ensure that the traceability of materials and products can be provided. 4.5.2 The effectiveness of the traceability system shall be demonstrated by an audit or by existing recall records or by a simulation of a recall. 4.6 Internal audits 4.6.1 The organization shall conduct internal audits at planned intervals to assess that the hygiene management system is effectively implemented and maintained. 4.6.2 The responsibilities and requirements for planning, conducti