国家标准《食品质量管理体系 食品链中各类组织的要求》（征求意见稿）.pdf

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1、ICS67.020X00中华人民共和国国家标准GB/T22000—××××食品质量管理体系食品链中各类组织的要求Foodsafetymanagementsystems-Requirementsforanyorganizationinthefoodchain（ISO22000:2018,IDT）（征求意见稿）XXXX-XX-XX发布XXXX-XX-XX实施国家市场监督管理总局发布国家标准化管理委员会GB/T22000—××××目次前言...........................................................................II

2、IISO前言...........................................................................IV引言.............................................................................V1范围...............................................................................12规范性引用文件.........................................

3、............................13术语和定义.........................................................................14组织环境...........................................................................94.1理解组织及其环境...............................................................94.2理解相关方的需求和期望................

4、........................................104.3确定食品安全管理体系的范围....................................................104.4食品安全管理体系..............................................................105领导作用..........................................................................105.1领导作用和承诺.................

5、...............................................105.2方针..........................................................................105.3组织岗位，职责和权限..........................................................116策划..............................................................................116.1应对风险和机

6、遇的行动..........................................................116.2食品安全管理体系的目标及其实现的策划..........................................126.3变更的策划....................................................................127支持..............................................................................127.1资源

7、..........................................................................137.2能力..........................................................................147.3意识....................................................................