after the food safety management system has been established and operated effectively for three months, you can contact the relevant departments or branches of the certification body and fill in the "Power of Attorney for Management System Certification" carefully. The certification body will conduct contract review according to the information provided by you, and the accepting department will contact you for the next steps. 1. The organization shall establish a documented food safety management system that meets the standard requirements, complete internal audit and management review before applying for certification, and ensure the effective and full operation of the management system for more than three months;
2. The organization should provide UCS with sufficient information on the operation of the food safety management system. For multiple sites, it should explain the certification scope, address and personnel distribution of each site, and UCS will audit the multiple sites by sampling.
3. since the establishment of the food safety management system, the organization should keep self-evaluation on the compliance of laws and regulations, and take necessary corrective measures in time when it does not meet the requirements of relevant laws and regulations;
4. Organization managers should be able to take administrative and financial responsibilities for all food safety requirements related to their food safety management system;
5. Organization managers have the right to decide how to realize their OPRP and HACCP plans through hazard analysis, determination of critical control points, setting of critical limits and establishment of relevant control procedures, and have the right to allocate people, money, materials and resources needed for the establishment, implementation and improvement of food safety management system; Define the limits of responsibility for activities that can lead to food safety;
6. the interfaces of services or activities that are not fully included in the certification scope of the food safety management system (for example, they occur at the same site) shall be explained in the system to be certified;
7. When determining the coverage of certification, we should consider the scope of organizing food production licenses, food circulation licenses and catering service licenses. For export production enterprises, we should also consider the contents of the filing system for export food production enterprises;
8. The certification audit is divided into two stages. The purpose of the first stage is to understand the basic situation of the organization, the overall planning and progress of the food safety management system, and the identification and compliance of laws and regulations. At the same time, investigate the correctness of the preparatory steps for organizing the implementation of hazard analysis, the rationality of hazard analysis, identification and evaluation, the determination of acceptable level, the rationality and sufficiency of the determination of critical control points and critical limits, the feasibility of the premise plan and HACCP plan; Rationality of combined measures; Monitor, confirm and verify the planning adequacy of control; The problems found in FSMS system and the establishment of error correction ability, information communication and update, continuous improvement and self-improvement mechanism. Reach an agreement with the organization applying for certification on FSMS judgment; Provide an opportunity for the applicant to give feedback on relevant information; So as to confirm the scope of certification and whether the organization has the conditions to implement certification audit.
9. The second-stage audit is an on-site audit process to evaluate whether the food safety management system of the applicant organization meets the requirements of food safety management norms and relevant laws and regulations through systematic and complete audit, and make recommendations for certification and registration.
11. Audit is a compliance verification activity to collect objective evidence. In order to make the audit go smoothly, the organization should make necessary arrangements for UCS to carry out activities such as certification audit, follow-up audit, supervision audit, re-evaluation and replacement, and complaint resolution, including document audit, on-site audit, access to relevant records and interview personnel.
11. In case of any of the following situations within the validity period of the certificate: food safety accidents, major customer complaints, loss of important technical management personnel and withdrawal and disposal of unsafe products, the certified organization shall report the situation in writing to UCS within five working days.
12. ISO22111 is audited on the basis of A+B, where a refers to GB/T22111-2116idtISO22111:2115 and b refers to "6+1" and 22 special technical specifications. The specific contents of B are as follows:
Note of serial number code name
1 GB/T27311-2118 Food safety management system Requirements of meat and meat products manufacturers
2 GB/ T27312-2118 food safety management system quick-frozen convenience food production enterprise requirements
3 GB/T27313-2118 food safety management system canned food production enterprise requirements
4 GB/T27314-2118 food safety management system aquatic product processing enterprise requirements
5 GB/ T27315-2118 Food Safety Management System Requirements for Fruit Juice and Vegetable Juice Manufacturers
6 GB/T27316-2118 Food Safety Management System Requirements for Catering Industry
7 GB/T27317-2118 Food Safety Management System Requirements for Quick-frozen Fruits and Vegetables Manufacturers
8 CNCA/ CTS1116 Food Safety Management System Requirements for Grain Grinding Products Manufacturers
9 CNCA/CTS1117 Food Safety Management System Requirements for Feed Processing Enterprises
11 CNCA/CTS1118 Food Safety Management System Requirements for Edible Vegetable Oil Manufacturers
11 CNCA/ CTS1119 Food Safety Management System Requirements for Sugar Enterprises
12 CNCA/CTS1111 Food Safety Management System Requirements for Starch and Starch Products Manufacturers
13 CNCA/CTS1111 Food Safety Management System Requirements for Bean Products Manufacturers
14 CNCA/ CTS1112 Food Safety Management System Requirements for Egg Products Manufacturers
15 CNCA/CTS1113 Food Safety Management System Requirements for Baked Food Manufacturers
16 CNCA/CTS1114 Food Safety Management System Requirements for Candy, Chocolate and Preserved Products Manufacturers
17 CNCA/ CTS1116 Food safety management system Requirements for condiment and fermented products manufacturers
18 CNCA/CTS1117 Food safety management system Requirements for monosodium glutamate manufacturers
19 CNCA/CTS1118 Food safety management system Requirements for nutrition and health products manufacturers
21 CNCA/ CTS1119 Food Safety Management System Requirements for Frozen Drinks and Edible Ice Manufacturers
21 CNCA/CTS1121 Food Safety Management System Requirements for Food and Feed Additives Manufacturers
22 CNCA/CTS1121 Food Safety Management System Requirements for Edible Alcohol Manufacturers
23 CNCA/ CTS1122 Food Safety Management System Requirements for Liquor Production Enterprises
24 CNCA/CTS1123 Food Safety Management System Requirements for Beer Production Enterprises
25 CNCA/CTS1124 Food Safety Management System Requirements for Yellow Rice Wine Production Enterprises
26 CNCA/ CTS1125 Food Safety Management System Requirements for Wine Production Enterprises
27 CNCA/CTS1125 Food Safety Management System Requirements for Beverage Production Enterprises
28 CNCA/CTS1127 Food Safety Management System Requirements for Tea Production Enterprises
29 CNCA/ CTS1128 Other requirements of food production enterprises not listed in the food safety management system
Description:
1, GB/T27311-2118/ GB/T27312-2118 Release date: August 28, 2118 Implementation date: February 1, 2118
2, GB/T27318. T27315-2118 release date September 11, 2118 implementation date October 4, 2119
3, GB/T27314-2118/GB/T273161-2118/GB/T273171-2118 release date October 2118.