ISO 22000:2005 – FOR TRAINING PURPOSE ONLY-

INTERNATIONAL ISO
STANDARD 22000
FIRST EDITION
2005-09-01

FOOD SAFETY MANAGEMENT SYSTEM

REQUIREMENTS FOR ANY ORGANIZATION IN
THE FOOD CHAIN

Reference number
ISO 22000 : 2005 (E)

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Contents Page
1 Scope ................................................................................................................................................................11
2 Normative reference ....................................................................................................................................13
3 Terms and definitions ...................................................................................................................................13
4 Food safety management system .................................................................................................................19
4.1 General requirements ...............................................................................................................................19
4.2 Documentation requirements ...................................................................................................................20
5 Management responsibility ..........................................................................................................................22
5.1 Management commitment ........................................................................................................................22
5.2 Food safety policy .......................................................................................................................................22
5.3 Food safety management system planning .............................................................................................23
5.4 Responsibility and authority .....................................................................................................................23
5.5 Food safety team leader ............................................................................................................................24
5.6 Communication ...........................................................................................................................................24
5.7 Emergency preparedness and response .................................................................................................27
5.8 Management review ..................................................................................................................................27
6 Resource management .................................................................................................................................29
6.1 Provision of resources ................................................................................................................................29
6.2 Human resources ........................................................................................................................................29
6.3 Infrastructure .............................................................................................................................................30
6.4 Work environment .....................................................................................................................................30
7 Planning and realization of safe products ..................................................................................................30
7.1 General ........................................................................................................................................................30
7.2 Prerequisite programs (PRPs) ..................................................................................................................31
7.3 Preliminary steps to enable hazard analysis...........................................................................................33
7.4 Hazard analysis ...........................................................................................................................................37
7.5 Establishing the operational Prerequisite programs (PRPs) ...............................................................41
7.6 Establishing the HACCP plan ...................................................................................................................41
7.7 Updating of preliminary information and documents specifying the PRP(s) and the
HACCP plan .......................................................................................................................................................44
7.8 Verification planning .................................................................................................................................44
7.9 Traceability system ....................................................................................................................................45
7.10 Control of nonconformity .........................................................................................................................46
8 Validation, verification and improvement of the food safety management system ............................51
8.1 General ........................................................................................................................................................51
8.2 Validation of control measure combinations ..........................................................................................51
8.3 Control of monitoring and measuring .....................................................................................................52
8.4 Food safety management system verification ........................................................................................53
8.5 Improvement ...............................................................................................................................................56

Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2000 .........................58

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Noäi dung Trang

1 Phaïm vi............................................................................................................................................................11
2 Tieâu chuaån trích daãn .....................................................................................................................................13
3 Thuaät ngöõ vaø ñònh nghóa ...............................................................................................................................13
4 Heä thoáng quaûn lyù an toaøn thöïc phaåm .........................................................................................................19
4.1 Yeâu caàu chung .............................................................................................................................................19
4.2 Yeâu caàu veà heä thoáng taøi lieäu .....................................................................................................................20
5 Traùch nhieäm cuûa laõnh ñaïo ...........................................................................................................................22
5.1 Cam keát cuûa laõnh ñaïo ................................................................................................................................22
5.2 Chính saùch an toaøn thöïc phaåm .................................................................................................................22
5.3 Hoaïch ñònh Heä thoáng quaûn lyù an toaøn thöïc phaåm .................................................................................23
5.4 Traùch nhieäm vaø quyeàn haïn .......................................................................................................................23
5.5 Tröôûng nhoùm an toaøn thöïc phaåm ............................................................................................................24
5.6 Trao ñoåi thoâng tin .......................................................................................................................................24
5.7 Söï chuaån bò vaø öùng phoù vôùi tình huoáng khaån caáp ..................................................................................27
5.8 Xem xeùt cuûa laõnh ñaïo ................................................................................................................................27
6 Quaûn lyù nguoàn löïc..........................................................................................................................................29
6.1 Cung caáp nguoàn löïc ....................................................................................................................................29
6.2 Nguoàn nhaân löïc ...........................................................................................................................................29
6.3 Cô sôû haï taàng ...............................................................................................................................................30
6.4 Moâi tröôøng laøm vieäc ...................................................................................................................................30
7 Hoaïch ñònh vaø taïo saûn phaåm an toaøn .........................................................................................................30
7.1 Khaùi quaùt .....................................................................................................................................................30
7.2 Chöông trình tieân quyeát (PRPs) ...............................................................................................................31
7.3 Caùc böôùc chuaån bò cho hoaït ñoäng phaân tích moái nguy ..........................................................................33
7.4 Phaân tích moái nguy .....................................................................................................................................37
7.5 Xaây döïng caùc chöông trình vaän haønh tieân quyeát (PRPs)......................................................................41
7.6 Xaây döïng keá hoaïch HACCP .....................................................................................................................41
7.7 Caäp nhaät caùc thoâng tin ban ñaàu vaø caùc taøi lieäu moâ taû caùc chöông trình tieân quyeát
vaø keá hoaïch HACCP .........................................................................................................................................44
7.8 Hoaïch ñònh vieäc thaåm tra ..........................................................................................................................44
7.9 Heä thoáng truy tìm nguoàn goác ....................................................................................................................45
7.10 Kieåm soaùt söï khoâng phuø hôïp ...................................................................................................................46
8 Thaåm ñònh, thaåm tra vaø caûi tieán heä thoáng quaûn lyù an toaøn thöïc phaåm ................................................51
8.1 Khaùi quaùt .....................................................................................................................................................51
8.2 Thaåm ñònh toå hôïp caùc bieän phaùp kieåm soaùt ...........................................................................................51
8.3 Kieåm soaùt theo doõi vaø ño löôøng ................................................................................................................52
8.4 Thaåm tra heä thoáng quaûn lyù an toaøn thöïc phaåm .....................................................................................53
8.5 Caûi tieán.........................................................................................................................................................56

Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001:2000 .........................58

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FOREWORD

ISO (the International Organization for Standardization) is a worldwide federation of national

standards bodies (ISO member bodies). The work 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-governmental, 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 main 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.

Attention is drawn to the possibility that some of the elements of this International Standard
may be the subject of patent rights. ISO shall not be held responsible for identifying any or all
such patent rights.

ISO 22000 was prepared by Technical Committee ISO/TC 34, Food products.

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INTRODUCTION LÔØI GIÔÙI THIEÄU

Food safety is related to the presence An toaøn thöïc phaåm lieân quan tôùi söï coù maët cuûa
of food borne hazards in food at the caùc moái nguy trong thöïc phaåm taïi thôøi ñieåm söû
point of consumption (intake by the duïng (ngöôøi tieâu duøng aên thöïc phaåm). Söï xuaát
consumer). As the introduction of food hieän cuûa caùc moái nguy veà an toaøn thöïc phaåm coù
safety hazards can occur at any stage of the theå xaûy ra ôû baát cöù giai ñoaïn naøo trong daây
food chain, adequate control throughout the chuyeàn thöïc phaåm, do ñoù vieäc kieåm soaùt moät
food chain is essential. Thus, food safety is caùch ñaày ñuû trong caû daây chuyeàn thöïc phaåm laø
ensure through the combined efforts of all raát caàn thieát. Nhôø ñoù, an toaøn thöïc phaåm ñöôïc
the parties participating in the food chain. ñaûm baûo thoâng qua noã löïc toång hôïp cuûa taát caû caùc
beân tham gia vaøo daây chuyeàn thöïc phaåm.

Organizations within the food chain range Caùc toå chöùc trong daây chuyeàn thöïc phaåm, bao
from feed producers and primary producers goàm töø saûn xuaát thöùc aên chaên nuoâi, khaâu ban ñaàu
through food manufacturers, transport and ñeán caùc ñôn vò saûn xuaát thöïc phaåm, vaän chuyeån
storage operators and subcontractors to vaø ñieàu haønh kho baõi vaø caùc nhaø thaàu phuï ñeán
retail and food service outlets (together ñôn vò baùn leû, vaø caùc ñieåm phuïc vuï aên uoáng
with inter-related organization such as (cuøng vôùi caùc toå chöùc coù lieân quan nhö caùc ñôn vò
producers of equipment, packaging saûn xuaát thieát bò, bao bì, chaát taåy röûa, phuï gia vaø
material, cleaning. agents, additives and caùc thaønh phaàn), bao goàm caû caùc ñôn vò cung caáp
ingredients). Service provider are also dòch vuï.
included
This International Standard specifies the Tieâu chuaån naøy quy ñònh caùc yeâu caàu cho moät heä
requirements for a food safety management thoáng quaûn lyù an toaøn thöïc phaåm coù söï keát hôïp
system that combines the following caùc yeáu toá ñöôïc xem laø chính yeáu ñeå ñaûm baûo an
generally recognized key elements to toaøn thöïc phaåm trong caû daây chuyeàn thöïc phaåm,
ensure food safety along the food chain, up ñeán taän ñieåm tieâu duøng cuoái, nhö :
to the point of final consumption:
- interactive communication; − vieäc trao ñoåi thoâng tin qua laïi;
- system management; − quaûn lyù heä thoáng ;
- prerequisite programs; − caùc chöông trình tieân quyeát;
- HACCP principles; − caùc nguyeân taéc HACCP;

Communication along the food chain is Heä thoáng trao ñoåi thoâng tin trong daây chuyeàn thöïc
essential to ensure that all relevant food phaåm laø caàn thieát ñeå ñaûm baûo taát caû caùc moái
safety hazards are identified and nguy veà an toaøn thöïc phaåm coù lieân quan ñöôïc
adequately controlled at each step within nhaän daïng vaø kieåm soaùt ñaày ñuû ôû töøng böôùc trong
the food chain. This implies communication daây chuyeàn thöïc phaåm. Ñieàu naøy bao goàm vieäc
between organizations both upstream and trao ñoåi thoâng tin xuoâi doøng vaø ngöôïc doøng giöõa
downstream in the food chain. caùc toå chöùc trong daây chuyeàn thöïc phaåm. Vieäc
Communication with customers and trao ñoåi thoâng tin vôùi khaùch haøng vaø nhaø cung
suppliers about identified hazards and caáp veà caùc moái nguy ñöôïc nhaän daïng vaø caùc bieän
control measure will assist in clarifying phaùp kieåm soaùt seõ giuùp laøm roõ caùc yeâu caàu cuûa
customer and supplier requirements (e.g. khaùch haøng vaø nhaø cung caáp (lieân quan ñeán tính
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with regard to the feasibility and need for khaû thi vaø söï caàn thieát cuûa caùc yeâu caàu naøy vaø taùc
these requirements and their impact on the ñoäng cuûa chuùng ñeán thaønh phaåm).
end product).
Recognition of the organization's role and Vieäc nhaän bieát vai troø vaø vò trí cuûa toå chöùc trong
position within the food chain is essential to daây chuyeàn thöïc phaåm laø caàn thieát cho vieäc ñaûm
ensure effective interactive communication baûo söï trao ñoåi thoâng tin hieäu quaû trong caû daây
throughout the chain in order to deliver safe chuyeàn nhaèm chuyeån giao thöïc phaåm an toaøn ñeán
food products to the final consumer. An ngöôøi tieâu duøng cuoái. Hình1 laø ví duï veà caùc keânh
example of the communication channels thoâng tin giöõa caùc beân höõu quan trong daây chuyeàn
among interested parties of the food chain thöïc phaåm.
is shown in Figure 1.

The most effective food safety systems are Heä thoáng quaûn lyù an toaøn thöïc phaåm hieäu quaû
established, operated and updated within nhaát ñöôïc thieát laäp, vaän haønh vaø caäp nhaät treân cô
the framework of the structured sôû caáu truùc cuûa heä thoáng quaûn lyù vaø hôïp nhaát vôùi
management system and incorporated into caùc hoaït ñoäng quaûn lyù chung cuûa toå chöùc. Ñieàu
the overall management activities of the naøy ñem laïi lôïi ích toái ña cho toå chöùc vaø caùc beân
organization. This provides maximum höõu quan. Tieâu chuaån naøy ñöôïc lieân keát vôùi tieâu
benefit for organization and interested chuaån ISO 9001 nhaèm taêng ñoä töông thích cuûa hai
parties. This International Standard has tieâu chuaån. Baûng so saùnh töông quan giöõa tieâu
been aligned with ISO 9001 in order to chuaån naøy vaø ISO 9000 ñöôïc theå hieän ôû Phuï luïc
enhance the compatibility of the two A.
standards. Cross-references between this
International Standard and ISO 9001 are
provided in Annex A.
This International Standard can be applied Tieâu chuaån naøy coù theå ñöôïc aùp duïng ñoäc laäp vôùi
independently of other management system caùc tieâu chuaån quaûn lyù khaùc.Vieäc aùp duïng tieâu
standards. Its implementation can be chuaån naøy coù theå ñöôïc keát hôïp hay tích hôïp vôùi
aligned or integrated with existing related caùc yeâu caàu cuûa heä thoáng quaûn lyù lieân quan hieän
management system requirements, while coù khi toå chöùc muoán söû duïng (caùc) heä thoáng quaûn
organization may utilize existing lyù hieän coù ñeå thieát laäp heä thoáng quaûn lyù an toaøn
management system(s) to establish a food thöïc phaåm phuø hôïp theo yeâu caàu cuûa tieâu chuaån
safety management system that complies naøy.
with the requirements of this International
Standard.

This International Standard integrates the Tieâu chuaån naøy tích hôïp caùc nguyeân taéc cuûa heä
principles of the Hazard Analysis and thoáng Phaân tích caùc moái nguy vaø Ñieåm kieåm soaùt
Critical Control Point (HACCP) system and tôùi haïn (HACCP) vaø caùc böôùc thöïc hieän HACCP
application steps developed by the Codex ñöôïc Codex Alimentarius Commission phaùt trieån.
Alimentarius Commission. By means of Tieâu chuaån naøy keát hôïp keá hoaïch HACCP vôùi
auditable requirements, it combines the caùc chöông trình tieân quyeát (PRPs) thaønh caùc yeâu
HACCP plan with prerequisite programmes caàu coù theå söû duïng cho vieäc ñaùnh giaù. Phaân tích
(PRPs). Hazard analysis is the key to an moái nguy laø noäi dung chính yeáu cuûa moät heä thoáng

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effective food safety management system, quaûn lyù an toaøn thöïc phaåm hieäu quaû, vì vieäc thöïc
since conducting a hazard analysis assists in hieän phaân tích moái nguy giuùp toå chöùc heä thoáng
organizing the knowledge required to hoaù caùc kieán thöùc caàn thieát ñeå thieát laäp moät toå
establish an effective combination of hôïp coù hieäu quaû caùc bieän phaùp kieåm soaùt. Tieâu
control measures. This International chuaån naøy yeâu caàu taát caû caùc moái nguy coù khaû
Standard requires that all hazards that may naêng xaûy ra trong daây chuyeàn thöïc phaåm, bao
be reasonably expected to occur in the food goàm caû caùc moái nguy coù lieân quan tôùi quy trình
chain, including hazards that may be saûn xuaát vaø caùc tieän ích ñöôïc söû duïng, ñöôïc nhaän
associated with the type of process and daïng vaø ñaùnh giaù. Do ñoù tieâu chuaån naøy cung caáp
facilities used, are identified and assessed. phöông tieän ñeå xaùc ñònh vaø vaên baûn hoaù lyù do vì
Thus it provides the means to determine sao caùc moái nguy ñöôïc nhaän daïng caàn ñöôïc kieåm
and document why certain identified soaùt ôû toå chöùc naøy maø khoâng caàn ôû toå chöùc khaùc.
hazards need to be controlled by a
particular organization and why others need
not.

During hazard analysis, the organization Trong quaù trình phaân tích moái nguy, toå chöùc xaùc
determines the strategy to be used to ñònh phöông thöùc ñöôïc söû duïng ñeå ñaûm baûo moái
ensure hazard control by combining the nguy ñöôïc kieåm soaùt thoâng qua söï keát hôïp giöõa
PRP(s), operational PRP(s) and the HACCP chöông trình tieân quyeát (PRPs), chöông trình vaän
plan. haønh tieân quyeát (operational PRPs) vaø keá hoaïch
HACCP.
Cross-references between the Codex Baûng so saùnh töông quan giöõa caùc nguyeân taéc
Alimentarius Commission HACCP HACCP vaø caùc böôùc thöïc hieän cuûa Codex
principles and application steps (see Alimentarius Commission (xem taøi lieäu tham
Reference [11]) and this International khaûo soá [11]) vaø tieâu chuaån naøy ñöôïc trình baøy ôû
Standard are provided in Annex B. phuï luïc B.

To facilitate the application of this Ñeå thuaän tieän cho vieäc aùp duïng, tieâu chuaån naøy
International Standard, it has been ñöôïc xaây döïng thaønh tieâu chuaån coù theåû söû duïng
developed as an auditable standard. cho hoaït ñoäng ñaùnh giaù. Tuy nhieân, moãi toå chöùc
However, individual organizations are free ñöôïc töï do choïn löïa phöông phaùp vaø caùch tieáp
to choose the necessary methods and caän caàn thieát ñeå thöïc hieän caùc yeâu caàu cuûa tieâu
approaches to fulfill the requirements of chuaån naøy. Nhaèm hoã trôï caùc toå chöùc trong vieäc
this International Standard. To assist aùp duïng tieâu chuaån naøy, moät baûn höôùng daãn caùch
individual organizations with the söû duïng tieâu chuaån ñöôïc trình baøy trong ISO/TS
implementation of this International 22004.
Standard, guidance on its use is provided in
ISO/TS 22004.

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This International Standard is intended to Tieâu chuaån naøy chæ nhaèm xaùc ñònh caùc khía caïnh
address aspects of food safety concerns lieân quan ñeán an toaøn thöïc phaåm. Caùch tieáp caän
only. The same approach as provided by töông töï nhö ñöôïc cung caáp trong tieâu chuaån naøy
this International Standard can be used to coù theå ñöôïc söû duïng ñeå toå chöùc vaø öùng phoù vôùi
organize and respond to other food specific caùc khía caïnh ñaëc thuø khaùc (nhö caùc vaán ñeà veà
aspects (e.g. ethical issues and consumer ñaïo ñöùc vaø nhaän thöùc cuûa ngöôøi tieâu duøng).
awareness).
This International Standard allow an Tieâu chuaån naøy cho pheùp moät toå chöùc (nhö caùc toå
organization (such as a small and / or less chöùc nhoû vaø/hoaëc toå chöùc chöa phaùt trieån) aùp
developed organization) to implement an duïng moät toå hôïp caùc bieän phaùp kieåm soaùt töø beân
externally developed combination of ngoaøi.
control measure
The aim of this International Standard is to Muïc tieâu cuûa tieâu chuaån naøy laø tieâu chuaån hoaù ôû
harmonize on a global level the quy moâ quoác teá caùc yeâu caàu veà heä thoáng quaûn lyù
requirement for food safety management of an toaøn thöïc phaåm cho caùc doanh nghieäp trong
business within the food chain. It is daây chuyeàn thöïc phaåm. Tieâu chuaån naøy chuû yeáu
particularly intended for application by höôùng ñeán vieäc aùp duïng ôû caùc toå chöùc caàn tìm
organizations that seek a more focused, kieám moät heä thoáng quaûn lyù hôïp lyù, ñöôïc tích hôïp
coherent and integrated food safety vaø taäp trung hôn vaøo an toaøn thöïc phaåm chöù
management system then is normally khoâng ñôn thuaàn laø ñaùp öùng caùc yeâu caàu luaät
require by law. It requires an organization ñònh. Tieâu chuaån naøy yeâu caàu moät toå chöùc ñaùp
to meet any applicable food safety related öùng taát caû caùc yeâu caàu luaät ñònh veà an toaøn thöïc
statutory and regulatory requirements phaåm thoâng qua heä thoáng quaûn lyù an toaøn thöïc
through its food safety management phaåm cuûa toå chöùc.
system.

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Producers of pesticides, fertilizers, and

veterinary drugs
Crop producers
Food chain for the production of ingredients
and additives
Feed producers
Statutory and regulatory authorities

Transport and storage operators

Primary food producers

Producers of equipments
Food manufacturers

Producers of cleaning and sanitizing agents

Secondary food manufacturers

Producers of packaging materials

Wholesalers

Service providers
Retailers, Food service operators and
caterers

Consumers

NOTE The figure does not show the type of interactive communications along and across the food chain that by
pass immediate suppliers and customers.

Figure 1 – Example of communication within the food chain

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Caùc ñôn vò saûn xuaát thuoác tröø saâu,

phaân boùn, thuoác thuù y
Saûn xuaát noâng saûn
Caùc cô quan thaåm quyeàn vaø cô quan chöùc naêng

Daây chuyeàn saûn xuaát caùc thaønh

phaàn vaø phuï gia thöïc phaåm
Saûn xuaát thöùc aên chaên nuoâi
Caùc ñôn vò vaän chuyeån vaø kho baõi
Khaâu ban ñaàu
Caùc ñôn vò saûn xuaát thieát bò
Saûn xuaát thöïc phaåm

Uoi” Caùc ñôn vò saûn xuaát caùc chaát taåy röûa

Saûn xuaát thöïc phaåm (caáp 2)
Caùc ñôn vò saûn xuaát bao bì
Caùc nhaø baùn sæ
Caùc dòch vuï
Caùc nhaø baùn leû, dòch vuï aên uoáng,
ñôn vò cung caáp thöïc phaåm

Ngöôøi tieâu duøng

Chuù thích : Hình naøy khoâng theå hieän hình thöùc trao ñoåi thoâng tin ngang vaø doïc trong daây
chuyeàn thöïc phaåm khi boû qua caùc nhaø cung caáp vaø khaùch haøng trung gian.

Hình 1 – Ví duï veà heä thoáng trao ñoåi thoâng tin trong daây chuyeàn thöïc phaåm.

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Heä Thoáng Quaûn Lyù An Toaøn Thöïc Phaåm

– Caùc Yeâu Caàu Cho Taát Caû Caùc Toå Chöùc
Food safety management systems — Trong Daây Chuyeàn Thöïc Phaåm
Requirements for any organization in the
food chain

1 . Scope 1. Phaïm vi

This International Standard specifies Tieâu chuaån naøy quy ñònh caùc yeâu caàu ñoái vôùi
requirements for a food safety management heä thoáng quaûn lyù an toaøn thöïc phaåm khi moät
system where an organization in the food toå chöùc trong daây chuyeàn thöïc phaåm caàn
chain needs to demonstrate its ability to chöùng toû khaû naêng kieåm soaùt caùc moái nguy
control food safety hazards in order to ensure veà an toaøn thöïc phaåm nhaèm ñaûm baûo thöïc
that food is safe at the time of human phaåm an toaøn cho con ngöôøi taïi thôøi ñieåm söû
consumption. duïng.

It is applicable to all organization, regardless Tieâu chuaån naøy coù theå aùp duïng cho moïi toå
of size, which are involve in any aspect of the chöùc, khoâng phaân bieät quy moâ, tham gia vaøo
food chain and want to implement systems baát kyø khía caïnh naøo cuûa daây chuyeàn thöïc
that consistently provide safe products. The phaåm vaø muoán aùp duïng heä thoáng nhaèm cung
means of meeting any requirements of this caáp moät caùch oån ñònh caùc saûn phaåm an toaøn.
International Standard can be accomplished Vieäc ñaùp öùng taát caû caùc yeâu caàu cuûa tieâu
through the use of internal and/or external chuaån naøy coù theå ñöôïc thöïc hieän thoâng qua
resources. vieäc söû duïng caùc nguoàn löïc beân trong vaø /
hoaëc beân ngoaøi.

This International Standard specifies Tieâu chuaån naøy qui ñònh caùc yeâu caàu cho
requirements to enable an organization pheùp moät toå chöùc
a) to plan, implement, operate, maintain and a. Hoaïch ñònh, aùp duïng, vaän haønh, duy trì
update a food safety management system vaø caäp nhaät heä thoáng quaûn lyù an toaøn thöïc
aimed at providing products that, according phaåm nhaèm cung caáp saûn phaåm an toaøn,
to their intended use, are safe for the theo muïc ñích söû duïng cuûa saûn phaåm, cho
consumer, ngöôøi tieâu duøng,

b) to demonstrate compliance with b. Chöùng toû söï phuø hôïp vôùi caùc yeâu caàu luaät
applicable statutory and regulatory food ñònh thích hôïp veà an toaøn thöïc phaåm,
safety requirements,
c) to evaluate and assess customer c. Löôïng hoaù vaø ñaùnh giaù caùc yeâu caàu cuûa
requirements and demonstrate conformity khaùch haøng vaø chöùng toû söï phuø hôïp vôùi caùc
with those mutually agreed customer yeâu caàu ñaõ thoûa thuaän vôùi khaùch haøng veà an
requirements that relate to food safety, in toaøn thöïc phaåm nhaèm naâng cao söï thoûa maõn
order to enhance customer satisfaction, cuûa khaùch haøng,
d) to effectively communicate food safety d. Trao ñoåi thoâng tin coù hieäu quaû caùc vaán ñeà
issues to their suppliers, customers and veà an toaøn thöïc phaåm vôùi caùc nhaø cung caáp ,
relevant interested parties in the food chain, khaùch haøng, vaø caùc beân höõu quan trong daây
chuyeàn thöïc phaåm,
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e) to ensure that the organization conforms e. Ñaûm baûo söï phuø hôïp vôùi caùc chính saùch
to its stated food safety policy, veà an toaøn thöïc phaåm ñaõ coâng boá ,
f) to demonstrate such conformity to f. Chöùng toû söï phuø hôïp vôùi caùc beân höõu
relevant interested parties, and quan, vaø
g) to seek certification or registration of its g. Tìm kieám söï chöùng nhaän hoaëc coâng nhaän
food safety management system by an heä thoáng quaûn lyù an toaøn thöïc phaåm töø toå
external organization, or make a self- chöùc beân ngoaøi, hoaëc töï thöïc hieän ñaùnh giaù
assessment or self-declaration of conformity hoaëc töï coâng boá möùc ñoä phuø hôïp vôùi tieâu
to this International Standard. chuaån naøy.

All requirements of this International Taát caû caùc yeâu caàu cuûa tieâu chuaån naøy mang
Standard are generic and are intended to be tính toång quaùt vaø nhaèm ñeå aùp duïng cho moïi
applicable to all organizations in the food toå chöùc trong daây chuyeàn thöïc phaåm khoâng
chain regardless of size and complexity. This phaân bieät quy moâ vaø möùc ñoä phöùc taïp. Ñieàu
includes organizations directly or indirectly naøy bao goàm caùc toå chöùc tröïc tieáp hoaëc giaùn
involved in one or more steps of the food tieáp tham gia vaøo moät hoaëc nhieàu coâng ñoaïn
chain. Organization that are directly involved trong daây chuyeàn thöïc phaåm. Caùc toå chöùc
include, but are not limited to, feed producers, tham gia tröïc tieáp bao goàm, nhöng khoâng
harvesters, farmers, producers of ingredients, giôùi haïn, caùc toå chöùc saûn xuaát thöùc aên chaên
food manufacturers, retailers, food services, nuoâi, thu hoaïch, caùc noâng daân, caùc toåû chöùc
catering services, organizations providing saûn xuaát caùc thaønh phaànï, caùc toå chöùc saûn
cleaning and sanitation services, xuaát thöïc phaåm, caùc nhaø baùn leû, caùc dòch vuï
transportation, storage and distribution aên uoáng, dòch vuï cung caáp thöïc phaåm, caùc toå
services. Other organizations that are chöùc cung caáp caùc dòch vuï veä sinh, khöû
indirectly involved include, but are not truøng, vaän chuyeån, löu kho vaø phaân phoái.
limited to, suppliers of equipment, cleaning Caùc toå chöùc khaùc khoâng tham gia tröïc tieáp,
and sanitizing agents, packaging material, bao goàm nhöng khoâng giôùi haïn, caùc toå chöùc
and other food contact materials. cung caáp thieát bò, caùc chaát taåy röûa, bao bì, vaø
caùc vaät lieäu tieáp xuùc vôùi thöïc phaåm khaùc.

This International Standard allows an Tieâu chuaån naøy cho pheùp moät toå chöùc, nhö
organization, such as a small and/or less caùc toå chöùc nhoû vaø/hoaëc chöa phaùt trieån (nhö
developed organization (e.g. a small farm, a noâng traïi nhoû, toå chöùc ñoùng goùi-phaân phoái
small packer-distributor, a small retail or food nhoû, ñieåm baùn leû nhoû, dòch vuï aên uoáng), ñöôïc
service outlet), to implement an externally aùp duïng moät toå hôïp caùc bieän phaùp kieåm soaùt
developed combination of control measures. töø beân ngoaøi

NOTE Guidance on the application of this Chuù thích: Höôùng daãn veà vieäc aùp duïng tieâu
International Standard is given in ISO/TS chuaån naøy ñöôïc cung caáp ôû ISO/TS22004
22004.
2. Normative references 2. Tieâu chuaån trích daãn

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The following referenced documents are Caùc taøi lieäu ñöôïc trích daãn sau ñaây caàn thieát
indispensable for the application of this cho vieäc aùp duïng tieâu chuaån naøy. Vôùi caùc taøi
document. For dated references, only the lieäu trích daãn coù ghi ngaøy, chæ aùp duïng phieân
edition cited applies. For undated references, baûn ñöôïc trích daãn. Vôùi caùc taøi lieäu khoâng coù
the latest edition of the referenced document ghi ngaøy, phieân baûn môùi nhaát cuûa taøi lieäu
(including any amendments) applies. ñöôïc trích daãn (bao goàm taát caû caùc noäi dung
ISO 9000:2000 Quality management systems ñieàu chænh) seõ ñöôïc aùp duïng.
– Fundamentals and vocabulary. ISO 9000 : 2000, Heä thoáng quaûn lyù chaát
löôïng – Cô sôû vaø töø vöïng
3. Terms and definitions 3. Thuaät ngöõ vaø ñònh nghóa

For the purposes of this document, the terms Caùc thuaät ngöõ vaø ñònh nghóa ñöôïc neâu trong
and definitions given in ISO 9000 and the ISO 9000 vaø caùc thuaät ngöõ sau ñöôïc aùp duïng
following apply. cho tieâu chuaån naøy.

For the convenience of the users of this Ñeå thuaän tieän cho ngöôøi söû duïng tieâu chuaån,
International Standard, some of the moät soá ñònh nghóa cuûa ISO 9000 ñöôïc trích
definitions in ISO 9000 are quoted with laïi vaø boå sung theâm caùc Chuù thích chæ coù giaù
added notes that are applicable only to this trò aùp duïng cho tieâu chuaån cuï theå naøy.
special application.

NOTE Terms are not defined where they Chuù thích : Caùc thuaät ngöõ seõ khoâng ñöôïc
retain their normal dictionary definition. ñònh nghóa laïi neáu chuùng giöõ nguyeân yù nghóa
Where bold type is used in a definition, this thoâng duïng ñöôïc neâu trong töø ñieån. Khi ñònh
indicates a cross-reference to another term nghóa ñöôïc in ñaäm nghóa laø chuùng coù lieân heä
defined in this clause, and the number vôùi moät thuaät ngöõ khaùc cuøng trong ñieàu
reference for the term is given in khoaûn naøy, vaø soá tham chieáu cuûa thuaät ngöõ
parentheses. coù lieân heä ñöôïc ghi trong ngoaëc

3.1. Food safety An toaøn thöïc phaåm

concept that food will not cause harm to the Khaùi nieäm chæ thöïc phaåm khoâng laøm toån haïi
consumer when it is prepared and/or eaten ñeán ngöôøi söû duïng khi ñöôïc cheá bieán
according to its intended use vaø/hoaëc aên ñuùng theo muïc ñích söû duïng.

NOTE 1 Adapted from reference [11]. Chuù thích 1 : Trích töø taøi lieäu tham khaûo soá [11]

NOTE 2 Food safety is related to the Chuù thích 2 : An toaøn thöïc phaåm lieân quan
occurrence of food safety hazards (3.3) and tôùi söï xuaát hieän cuûa caùc moái nguy veà an toaøn
does not include other human health aspects thöïc phaåm vaø khoâng bao goàm caùc khía caïnh
related to, for examples, malnutrition. veà söùc khoeû khaùc coù lieân quan, ví duï nhö suy
dinh döôõng

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3.2. Food chain Daây chuyeàn thöïc phaåm

sequence of the stages and operations Moät chuoãi caùc giai ñoaïn vaø hoaït ñoäng noái
involved in the production, processing, tieáp nhau bao goàm saûn xuaát, cheá bieán, phaân
distribution, storage and handling of a food phoái, löu tröõ, baûo quaûn thöïc phaåm vaø caùc
and its ingredients, from primary production thaønh phaàn thöïc phaåm, töø khaâu ban ñaàu ñeán
to consumption ngöôøi söû duïng.

NOTE 1 This includes the production of feed Chuù thích 1 : Ñieàu naøy bao goàm hoaït ñoäng
for food- producing animals and for animals saûn xuaát thöùc aên cho caùc loaïi ñoäng vaät saûn
intended for food production. xuaát ra thöïc phaåm vaø ñoäng vaät nuoâi vôùi muïc
ñích duøng laøm thöïc phaåm.
NOTE 2 The food chain also includes the Chuù thích 2 : Daây chuyeàn thöïc phaåm bao
production of materials intended to come goàm caû hoaït ñoäng saûn xuaát caùc vaät lieäu seõ
into contact with food or raw materials. tieáp xuùc tröïc tieáp vôùi thöïc phaåm vaø nguyeân
lieäu.
3.3. Food safety hazard Moái nguy veà an toaøn thöïc phaåm
Biological, chemical or physical agent in Caùc taùc nhaân sinh hoïc, hoaù hoïc, hoaëc vaät lyù
food, or condition of food with the potential trong thöïc phaåm, hoaëc tình traïng cuûa thöïc
to cause an adverse health effect. phaåm, coù khaû naêng gaây caùc aûnh höôûng baát
lôïi cho söùc khoeû.
NOTE 1 Adapted from reference [11]. Chuù thích 1 : Trích töø taøi lieäu tham khaûo soá [11]

NOTE 2 The term "hazard" should not be Chuù thích 2 : Khoâng nhaàm laãn thuaät ngöõ “
confused with the term “risk” which, in the moái nguy” vôùi thuaät ngöõ “Ruûi ro”. Trong
context of food safety means a function of phaïm vi veà an toaøn thöïc phaåm, ruûi ro laø moät
the probability of an adverse health effect haøm soá cuûa khaû naêng gaây aûnh höôûng baát lôïi
(e.g. becoming diseased) and the severity of ñeán söùc khoeû (nhö gaây beänh) vaø möùc ñoä
that effect (death, hospitalization, absence nghieâm troïng cuûa haäu quaû (töû vong, nhaäp
from work etc.) when exposed to a specified vieän, nghæ laøm...) khi moät moái nguy cuï theå
hazard. Risk is defined in ISO/IEC Guide 51 xuaát hieän. Ruûi ro ñöôïc ñònh nghóa trong
as the combination of the probability of ISO/IEC 51 laø söï keát hôïp cuûa khaû naêng xaûy
occurrence of harm and the severity of that ra cuûa taùc haïi vaø möùc ñoä nghieâm troïng cuûa
ham. taùc haïi ñoù.

NOTE 3 Food safety hazards include Chuù thích 3 : Moái nguy veà an toaøn thöïc
allergens. phaåm bao goàm caû caùc taùc nhaân gaây dò öùng

NOTE 4 In the context of feed and feed Chuù thích 4 : Trong phaïm vi veà thöùc aên gia
ingredients, relevant food safety hazards suùc, caùc moái nguy veà an toaøn thöïc phaåm coù
are those that may be present in and/or on lieân quan laø caùc moái nguy coù khaû naêng coù
feed and feed ingredients and that may maët trong thöùc aên gia suùc vaø caùc thaønh phaàn
subsequently be transferred to food through phuï vaø coù theå ñöôïc truyeàn ñeán thöïc phaåm
animal consumption of feed and may thus thoâng qua vieäc söû duïng thöùc aên cuûa gia suùc
have the potential to cause an adverse vaø do ñoù coù khaû naêng gaây aûnh höôûng baát lôïi
human health effect. In the context of cho söùc khoeû cuûa con ngöôøi. Trong phaïm vi
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operations other than those directly caùc hoaït ñoäng khoâng thuoäc nhoùm tröïc tieáp
handling feed and food (e.g. producers of xöû lyù thöùc aên gia suùc vaø thöïc phaåm (nhö saûn
packaging materials, cleaning agents, etc.), xuaát bao bì, caùc chaát taåy röûa..) caùc moái nguy
relevant food safety hazards are those veà an toaøn thöïc phaåm coù lieân quan laø caùc
hazard that can be directly or indirectly moái nguy coù theå ñöôïc truyeàn tröïc tieáp hoaëc
transferred to food because of the intended giaùn tieáp tôùi thöïc phaåm thoâng qua muïc ñích
use of the provided products and/or services söû duïng cuûa caùc saûn phaåm/dòch vuï naøy vaø do
and thus can have the potential to cause an ñoù coù khaû naêng aûnh höôûng baát lôïi cho söùc
adverse human health effect. khoeû cuûa con ngöôøi.

3.4 . Food safety policy Chính saùch an toaøn thöïc phaåm

overall intentions and direction of an YÙ ñoà vaø ñònh höôùng chung cuûa moät toå chöùc
organization related to food safety (3.1) as lieân quan ñeán an toaøn thöïc phaåm (3.1) ñöôïc
formally expressed by top management laõnh ñaïo cao nhaát coâng boá chính thöùc.

3.5. End product Thaønh phaåm

product that will undergo no further Saûn phaåm khoâng traûi qua theâm baát kyø söï cheá
processing or transformation by the bieán hoaëc bieán ñoåi naøo do toå chöùc thöïc hieän.
organization

NOTE A product that undergoes further Chuù thích : moät saûn phaåm traûi qua söï cheá
processing or transformation by another bieán, bieán ñoåi ôû 1 toå chöùc khaùc laø thaønh
organization is an end product in the context phaåm trong phaïm vi cuûa toå chöùc ñaàu tieân vaø
of the first organization and a raw material laø nguyeân lieäu hoaëc thaønh phaàn phuï trong
or an ingredient in the context of the second phaïm vi cuûa toâ” chöùc thöù hai.
organization.
3.6. Flow diagram Sô ñoà quy trình saûn xuaát
schematic and systematic presentation of the Baûn trình baøy moät caùch heä thoáng theo daïng
sequence and interactions of steps sô ñoà trình töï vaø töông taùc cuûa caùc böôùc
coâng ñoaïn.

3.7. Control measure Bieän phaùp kieåm soaùt

<food safety> action or activity that can be (an toaøn thöïc phaåm) Haønh ñoäng hoaëc hoaït
used to prevent or eliminate a food safety ñoäng coù theå ñöôïc söû duïng ñeå ngaên ngöøa
hazard (3.3) or reduce it to an acceptable hoaëc loaïi boû moät moái nguy (3.3) hoaëc giaûm
level thieåu noù ñeán möùc chaáp nhaän.

NOTE Adapted from reference [11]. Chuù thích : Trích töø taøi lieäu tham khaûo soá [11]

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3.8. PRP (prerequisite program ) PRP- Chöông trình tieân quyeát

<food safety> basic conditions and activities (an toaøn thöïc phaåm) Ñieàu kieän cô baûn vaø caùc
that are necessary to maintain a hygienic hoaït ñoäng caàn thieát ñeå duy trì moâi tröôøng veä
environment throughout the food chain (3.2) sinh trong daây chuyeàn thöïc phaåm (3.2) phuø
suitable for the production, handling and hôïp cho saûn xuaát, xöû lyù vaø cung caáp caùc
provision of safe end products (3.5) and thaønh phaåm (3.5) an toaøn vaø thöïc phaåm an
safe food for human consumption. toaøn cho ngöôøi söû duïng.

NOTE The PRPs needed depend on the Chuù thích : Caùc chöông trình tieân quyeát caàn
segment of the food chain in which the thieát phuï thuoäc vaøo phaân khuùc cuûa daây
organization operates and the type of chuyeàn thöïc phaåm maø toå chöùc tham gia vaø
organization (see Annex C). Examples of loaïi toå chöùc (xem phuï luïc C). Moät soá ví duï
equivalent terms are: Good Agricultural veà caùc thuaät ngöõ töông ñöông : Thöïc haønh
Practice (GAP), Good Veterinarian Practice saûn xuaát noâng nghieäp toát (GAP), Thöïc haønh
(GVP), Good Manufacturing Practice coâng taùc thuù y toát ( GVP), Thöïc haønh saûn
(GMP), Good Hygienic Practice (GHP), , xuaát toát (GMP), Thöïc haønh veäï sinh toát
Good Production Practice (GPP), Good (GHP), Thöïc haønh phaân phoái toát (GDP),
Distribution Practice (GDP), Good Trading Thöïc haønh thöông maïi toát (GTP).
Practice (GTP),
3.9. Operational PRP Chöông trình vaän haønh tieân quyeát
operational prerequisite program Chöông trình tieân quyeát (3.8) ñöôïc nhaän
PRP (3.8) identified by the hazard analysis daïng trong quaù trình phaân tích moái nguy laø
as essential in order to control the likelihood caàn thieát ñeå kieåm soaùt khaû naêng xuaát hieän
of introducing food safety hazards (3.3) cuûa moái nguy veà an toaøn thöïc phaåm (3.3) vaø/
and/or the contamination or proliferation of hoaëc söï nhieãm baån hoaëc söï phaùt trieån cuûa
food safety hazards in the product(s) or in caùc moái nguy veà an toaøn thöïc phaåm trong
the processing environment (caùc) saûn phaåm hoaëc trong moâi tröôøng saûn
xuaát.
3.10. CCP (critical control point ) Ñieåm kieåm soaùt tôùi haïn CCP
<food safety> step at which control can be (an toaøn thöïc phaåm) Ñieåm taïi ñoù coù theå thöïc
applied and is essential to prevent or hieän kieåm soaùt vaø caàn thieát trong vieäc ngaên
eliminate a food safety hazard (3.3) or ngöøa hoaëc loaïi boû moät moái nguy veà an toaøn
reduce it to an acceptable level thöïc phaåm hoaëc giaûm thieåu noù ñeán möùc chaáp
nhaän.
NOTE Adapted from reference [11]. Chuù thích : Trích töø taøi lieäu tham khaûo soá [11]

3.1. Critical limit Giôùi haïn tôùi haïn

criterion which separates acceptability from Tieâu chuaån phaân bieät giöõa chaáp nhaän ñöôïc
unacceptability vaø khoâng chaáp nhaän ñöôïc.

NOTE 1 Adapted from reference [11]. Chuù thích 1 : Trích töø taøi lieäu tham khaûo soá [11]

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NOTE 2 Critical limits are established to Chuù thích 2 : Giôùi haïn tôùi haïn ñöôïc thieát laäp
determine whether a CCP (3.10) remains in ñeå xaùc ñònh ñieåm kieåm soaùt tôùi haïn (CCP)
control. If a critical limit is exceeded or (3.10) coøn trong söï kieåm soaùt hay khoâng.
violated, the products affected are deemed Neáu giôùi haïn tôùi haïn bò vöôït möùc hoaëc bò vi
to be potentially unsafe. phaïm, saûn phaåm bò aûnh höôûng ñöôïc xem laø
coù khaû naêng khoâng an toaøn.
3.12. Monitoring Giaùm saùt
conducting a planned sequence of Vieäc tieán haønh theo keá hoaïch moät chuoãi caùc
observations or measurements to assess quan saùt hay ño löôøng ñeå ñaùnh giaù xem bieän
whether control measures (3.7) are phaùp kieåm soaùt (3.7) coù ñang ñöôïc thöïc hieän
operating as intended nhö quy ñònh.

3.13. Correction Söï khaéc phuïc

action to eliminate a detected nonconformity Haønh ñoäng ñeå loaïi boû söï khoâng phuø hôïp ñaõ
ñöôïc phaùt hieän.
[ISO 9000:2000, definition 3.6.6] (ISO 9000:2000, ñònh nghóa 3.6.6]
NOTE 1 For the purpose of this Chuù thích 1 : Trong tieâu chuaån naøy, söï khaéc
International Standard, a correction relates phuïc lieân quan ñeán vieäc xöû lyù caùc saûn phaåm
to the handling of potentially unsafe coù khaû naêng khoâng an toaøn, vaø do ñoù coù söï
products, and can therefore be made in keát hôïp vôùi haønh ñoäng khaéc phuïc (3.14).
conjunction with a corrective action (3.14).
NOTE 2 A correction can be, for example, Chuù thích 2 : Söï khaéc phuïc coù theå, ví duï nhö,
reprocessing, further processing, and/or taùi cheá, cheá bieán theâm, vaø/hoaëc loaïi boû haäu
elimination of the adverse consequences of quaû baát lôïi cuûa söï khoâng phuø hôïp (nhö söû
the nonconformity (e.g. disposal for other duïng cho muïc ñích khaùc hoaëc ghi nhaõn ñaëc
use or specific labeling). bieät)

3.14. Corrective action Haønh ñoäng khaéc phuïc

action to eliminate the cause of a detected Haønh ñoäng loaïi boû nguyeân nhaân cuûa söï
nonconformity or other undesirable situation khoâng phuø hôïp ñaõ ñöôïc phaùt hieän hoaëc caùc
tình traïng khoâng mong muoán khaùc.
NOTE 1 There can be more than one cause Chuù thích 1 : Moät söï khoâng phuø hôïp coù theå
for nonconformity. do nhieàu nguyeân nhaân.
[ISO 9000:2000, definition 3.6.5] [ ISO 9000:2000, ñònh nghóa 3.6.5]
NOTE 2 Corrective action includes cause Chuù thích 2 : Haønh ñoäng khaéc phuïc bao goàm
analysis and is taken to prevent recurrence. phaân tích nguyeân nhaân vaø haønh ñoäng ñeå
ngaên ngöøa taùi dieãn.
3.15. Validation Thaåm ñònh
<food safety> obtaining evidence that the (an toaøn thöïc phaåm) Thu thaäp caùc baèng
control measure (3.7) managed by the chöùng laø caùc bieän phaùp kieåm soaùt (3.7) ñöôïc
HACCP plan and by the operational PRPs quy ñònh trong keá hoaïch HACCP vaø caùc
(3.9) are capable of being effective chöông trình vaän haønh tieân quyeát coù hieäu
quaû.
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NOTE This definition is base on Reference Chuù thích : Ñònh nghóa naøy döïa treân taøi lieäu
[11] and is more suitable for the field of tham khaûo [11] vaø phuø hôïp hôn vôùi lónh vöïc
food safety (3.1) than the definition give in an toaøn thöïc phaåm so vôùi ñònh nghóa trong
ISO 9000. ISO 9000.

3.16. Verification Thaåm tra

confirmation, through the provision of Söï khaúng ñònh, thoâng qua vieäc cung caáp
objective evidence, that specified baèng chöùng khaùch quan, laø caùc yeâu caàu quy
requirements have been fulfilled ñònh ñaõ ñöôïc thöïc hieän.

[ISO 9000:2000, definition 3.8.4] [ISO 9000, ñònh nghóa 3.8.4]

3.17. Updating Caäp nhaät

immediate and/or planned activity to ensure Hoaït ñoäng kòp thôøi vaø/hoaëc theo keá hoaïch
application of the most recent information ñeå ñaûm baûo vieäc aùp duïng caùc thoâng tin môùi
nhaát.

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4 Food safety management system 4. Heä thoáng quaûn lyù an toaøn thöïc phaåm
4.1 General requirements Yeâu caàu chung
The organization SHALL establish, Toå chöùc PHAÛI (1) xaây döïng, laäp vaên baûn,
document, implement and maintain an thöïc hieän vaø duy trì moät heä thoáng quaûn lyù an
effective food safety management system toaøn thöïc phaåm hieäu quaû vaø caäp nhaät heä
and update it when necessary in accordance thoáng naøy khi caàn thieát theo caùc yeâu caàu cuûa
with the requirements of this International tieâu chuaån naøy.
Standard.
The organization SHALL define the scope Toå chöùc PHAÛI (2) xaùc ñònh phaïm vi cuûa heä
of the food safety management system. The thoáng quaûn lyù an toaøn thöïc phaåm. Phaïm vi
scope SHALL specify the products or PHAÛI (3) neâu roõ caùc saûn phaåm hoaëc nhoùm
product categories, processes and production saûn phaåm, caùc quy trình vaø caùc ñòa ñieåm saûn
sites that are addressed by the food safety xuaát ñöôïc quaûn lyù bôûi heä thoáng quaûn lyù an
management system. toaøn thöïc phaåm.
The organization SHALL Toå chöùc PHAÛI (4)
a) ensure that food safety hazards that may a. Ñaûm baûo caùc moái nguy veà an toaøn thöïc
be reasonably expected to occur in relation phaåm coù khaû naêng xaûy ra vôùi saûn phaåm
to products within the scope of the system trong phaïm vi cuûa heäï thoáng quaûn lyù ñöôïc
are identified, evaluated and controlled in nhaän daïng , ñaùnh giaù vaø kieåm soaùt sao cho
such a manner that the products of the caùc saûn phaåm cuûa toå chöùc khoâng, tröïc tieáp
organization do not, directly or indirectly, hoaëc giaùn tieáp, laøm toån haïi ngöôøi söû duïng,
harm the consumer,
b) communicate appropriate information b. Trao ñoåi caùc thoâng tin thích hôïp trong daây
throughout the food chain regarding safety chuyeàn thöïc phaåm veà ñeán caùc vaán ñeà an
issues related to its products, toaøn lieân quan ñeán saûn phaåm cuûa toå chöùc ,
c) communicate information concerning c. Trao ñoåi thoâng tin trong toå chöùc, ôû phaïm
development, implementation and updating vi caàn thieát, veà vieäc xaây döïng, aùp duïng vaø
of the food safety management system caäp nhaät heä thoáng quaûn lyù an toaøn thöïc
throughout the organization, to the extent phaåm, ñeå ñaûm baûo an toaøn thöïc phaåm nhö
necessary to ensure food safety required by yeâu caàu cuûa tieâu chuaån naøy, vaø
this International Standard, and
d) evaluate periodically and update, when d. Ñaùnh giaù ñònh kyø vaø caäp nhaät, khi caàn
necessary, the food safety management thieát, heä thoáng quaûn lyù an toaøn thöïc phaåm
system to ensure that the system reflects the nhaèm ñaûm baûo heä thoáng phaûn aùnh ñöôïc caùc
organization's activities and incorporates the hoaït ñoäng cuûa toå chöùc vaø bao goàm caùc thoâng
most recent information on the food safety tin môùi nhaát veà caùc moái nguy veà an toaøn
hazards subject to control. thöïc phaåm caàn kieåm soaùt.

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Where an organization chooses to outsource Khi toå chöùc choïn nguoàn beân ngoaøi cho baát
any process that may affect end product kyø quaù trình naøo aûnh höôûng ñeán söï phuø hôïp
conformity, the organization SHALL ensure cuûa thaønh phaåm, toå chöùc PHAÛI (5) ñaûm baûo
control over such processes. Control of such kieåm soaùt ñöôïc caùc quaù trình ñoù. Vieäc kieåm
outsourced processes SHALL be identified soaùt caùc quaù trình do nguoàn beân ngoaøi PHAÛI
and documented within the food safety (6) ñöôïc nhaän bieát vaø vaên baûn hoaù trong heä
management system. thoáng quaûn lyù an toaøn thöïc phaåm.

4.2. Documentation requirements Yeâu caàu veà heä thoáng taøi lieäu

4.2.1. General Khaùi quaùt

The food safety management system Caùc taøi lieäu cuûa Heä thoáng quaûn lyù an toaøn
documentation SHALL include thöïc phaåm PHAÛI (7) bao goàm
a) documented statements of a food safety a. Caùc vaên baûn coâng boá veà chính saùch an
policy and related objectives (see 5.2), toaøn thöïc phaåm vaø caùc muïc tieâu lieân quan
(xem 5.2),
b) documented procedures and records b. Caùc thuû tuïc daïng vaên baûn vaø caùc hoà sô
required by this International Standard, and theo yeâu caàu cuûa tieâu chuaån naøy, vaø
c) documents needed by the organization to c. Caùc taøi lieäu caàn coù cuûa toå chöùc ñeå ñaûm
ensure the effective development, baûo vieäc xaây döïng, aùp duïng vaø caäp nhaät coù
implementation and updating of the food hieäu quaû heä thoáng quaûn lyù an toaøn thöïc
safety management system. phaåm

4.2.2 Control of documents Kieåm soaùt taøi lieäu

Documents required by the food safety Caùc taøi lieäu theo yeâu caàu cuûa heä thoáng quaûn
management system SHALL be controlled. lyù an toaøn thöïc phaåm PHAÛI (8) ñöôïc kieåm
Records are a special type of document and soaùt. Hoà sô laø moät loaïi taøi lieäu ñaëc bieät vaø
SHALL be controlled according to the PHAÛI (9) ñöôïc kieåm soaùt theo caùc yeâu caàu
requirements given in 4.2.3. neâu trong 4.2.3.

The controls SHALL ensure that all Vieäc kieåm soaùt PHAÛI (10) ñaûm baûo taát caû
proposed changes are reviewed prior to caùc ñeà xuaát thay ñoåi ñöôïc xem xeùt tröôùc khi
implementation to determine their effects on aùp duïng nhaèm xaùc ñònh söï aûnh höôûng cuûa
food safety and their impact on the food caùc thay ñoåi naøy vaø taùc ñoäng cuûa chuùng ñoái
safety management system. vôùi Heä thoáng quaûn lyù an toaøn thöïc phaåm.

A documented procedure SHALL be PHAÛI (11) laäp moät thuû tuïc daïng vaên baûn ñeå
established to define the controls needed xaùc ñònh vieäc kieåm soaùt caàn thieát nhaèm

a) to approve documents for adequacy prior a. pheâ duyeät caùc taøi lieäu veà söï thoûa ñaùng
to issue, tröôùc khi ban haønh,

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b) to review and update documents when b. xem xeùt, caäp nhaät khi caàn vaø pheâ duyeät
necessary, and re-approve documents, laïi taøi lieäu,

c) to ensure that changes and the current c. ñaûm baûo nhaän bieát ñöôïc caùc thay ñoåi vaø
revision status of documents are identified, tình traïng söûa ñoåi hieän haønh cuûa taøi lieäu,

d) to ensure that relevant versions of d. ñaûm baûo caùc baûn cuûa taøi lieäu thích hôïp,
applicable documents are available at points saün coù ôû nôi söû duïng
of use,

e) to ensure that documents remain legible e. ñaûm baûo caùc taøi lieäu luoân roõ raøng, deã
and readily identifiable, nhaän bieát,

f) to ensure that documents of external f. ñaûm baûo caùc taøi lieäu coù nguoàn goác beân
origin are identified and their distribution ngoaøi ñöôïc nhaän bieát vaø vieäc phaân phoái
controlled, and chuùng ñöôïc kieåm soaùt, vaø

g) to prevent the unintended use of obsolete g. ngaên ngöøa vieäc söû duïng voâ tình caùc taøi
documents, and to ensure that they are lieäu loãi thôøi, vaø aùp duïng caùc daáu hieäu nhaän
suitable identified as such if they are bieát thích hôïp neáu chuùng ñöôïc giöõ laïi vì muïc
retained for any purpose. ñích naøo ñoù.

4.2.3 Control of records Kieåm soaùt hoà sô

Records SHALL be established and PHAÛI (12) laäp vaø duy trì caùc hoà sô ñeå cung
maintained to provide evidence of caáp baèng chöùng veà söï phuø hôïp vôùi caùc yeâu
conformity to requirements and evidence of caàu vaø hoaït ñoäng taùc nghieäp coù hieäu löïc cuûa
the effective operation of the food safety heä thoáng quaûn lyù an toaøn thöïc phaåm. Caùc hoà
management system. Records SHALL sô PHAÛI (13) roõ raøng, deã nhaän bieát vaø deã söû
remain legible, readily identifiable and duïng. PHAÛI (14) laäp moät thuû tuïc baèng vaên
retrievable. A documented procedure baûn ñeå xaùc ñònh vieäc kieåm soaùt caàn thieát ñoái
SHALL be established to define the controls vôùi vieäc nhaän bieát, löu tröõ, baûo veä, söû duïng
needed for the identification, storage, thôøi gian löu giöõ vaø huûy boû caùc hoà sô.
protection, retrieval, retention time and
disposition of records.

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5. Management responsibility 5. Traùch nhieäm cuûa laõnh ñaïo

5.1. Management commitment Cam keát cuûa laõnh ñaïo

Top management SHALL provide evidence Laõnh ñaïo cao nhaát PHAÛI (15) cung caáp
of its commitment to the development and baèng chöùng veà söï cam keát cuûa mình ñoái vôùi
implementation of the food safety vieäc xaây döïng vaø thöïc hieän heä thoáng quaûn lyù
management system and to continually an toaøn thöïc phaåm vaø caûi tieán thöôøng xuyeân
improving its effectiveness by hieäu löïc cuûa heä thoáng ñoù baèng caùch

a) showing food safety is supported by the a. Chöùng toû an toaøn thöïc phaåm ñöôïc duy trì
business objectives of the organization, thoâng qua caùc muïc tieâu hoaït ñoäng cuûa toå
chöùc
b) communicating to the organization the b. Truyeàn ñaït cho toå chöùc veà taàm quan troïng
importance of meeting the requirements of cuûa vieäc ñaùp öùng caùc yeâu caàu cuûa tieâu chuaån
this International Standard, and any statutory naøy, taát caû caùc yeâu caàu cuûa phaùp luaät vaø cheá
and regulatory requirements, as well as ñònh, cuõng nhö caùc yeâu caàu cuûa khaùch haøng
customer requirements relating to food veà an toaøn thöïc phaåm,
safety,

c) establishing the food safety policy, c. Thieát laäp chính saùch an toaøn thöïc phaåm,

d) conducting management reviews, and d. Tieán haønh vieäc xem xeùt cuûa laõnh ñaïo, vaø

e) ensuring the availability of resources. e. Ñaûm baûo saün coù caùc nguoàn löïc.

5.2 Food safety policy Chính saùch an toaøn thöïc phaåm

Top management SHALL define, document Laõnh ñaïo cao nhaát PHAÛI (16) xaùc ñònh, laäp
and communicate its food safety policy. vaên baûn vaø truyeàn ñaït chính saùch an toaøn
thöïc phaåm cuûa toå chöùc.
Top management SHALL ensure that the Laõnh ñaïo cao nhaát PHAÛI (17) ñaûm baûo
food safety policy chính saùch an toaøn thöïc phaåm
a) is appropriate to the role of the a. phuø hôïp vôùi vai troø cuûa toå chöùc trong daây
organization in the food chain, chuyeàn thöïc phaåm,

b) conforms with both statutory and b. phuø hôïp vôùi caùc yeâu caàu phaùp luaät vaø cheá
regulatory requirements and with mutually ñònh vaø caùc yeâu caàu ñaõ ñöôïc thoaû thuaän vôùi
agreed food safety requirements of khaùch haøng veà an toaøn thöïc phaåm,
customers,

c) is communicated, implemented and c. ñöôïc truyeàn ñaït, aùp duïng vaø duy trì ôû taát
maintained at all levels of the organization, caû caùc caáp trong toå chöùc,
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d) is reviewed for continued suitability (see d. ñöôïc xem xeùt ñeå luoân thích hôïp (xem 5.8)
5.8),

e) adequately addresses communication e. ñöôïc truyeàn ñaït ñaày ñuû (xem 5.6) vaø
(see 5.6), and

f) is supported by measurable objectives. f. ñöôïc hoã trôï bôûi caùc muïc tieâu ño löôøng
ñöôïc.
5.3 Food safety management system Hoaïch ñònh heä thoáng quaûn lyù an toaøn thöïc
planning phaåm

Top management SHALL ensure that Laõnh ñaïo cao nhaát PHAÛI (18) ñaûm baûo

a) planning of the food safety management a. tieán haønh hoaïch ñònh heä thoáng quaûn lyù an
system is carried out to meet requirements toaøn thöïc phaåm ñeå ñaùp öùng caùc yeâu caàu neâu
given in 4.1 as well as the objectives of the trong 4.1 cuõng nhö caùc muïc tieâu cuûa toå chöùc
organization that support food safety, and veà an toaøn thöïc phaåm, vaø

b) the integrity of the food safety b. tính nhaát quaùn cuûa heä thoáng quaûn lyù an
management system is maintained when toaøn thöïc phaåm ñöôïc duy trì khi caùc thay ñoåi
changes to the food safety management ñoái vôùi heä thoáng quaûn lyù an toaøn thöïc phaåm
system are planned and implemented. ñöôïc hoaïch ñònh vaø thöïc hieän.

5.4. Responsibility and authority Traùch nhieäm vaø quyeàn haïn

Top management SHALL ensure that Laõnh ñaïo cao nhaát PHAÛI (19) ñaûm baûo caùc
responsibilities and authorities are defined traùch nhieäm vaø quyeàn haïn ñöôïc xaùc ñònh vaø
and communicated within the organization to thoâng tin trong toå chöùc ñeå ñaûm baûo söï vaän
ensure the effective operation and haønh vaø duy trì hieäu quaû heä thoáng quaûn lyù an
maintenance of the food safety management toaøn thöïc phaåm.
system.

All personnel SHALL have responsibility to Taát caû caùc nhaân vieân PHAÛI (20) coù traùch
report problems with the food safety nhieäm baùo caùo caùc vaán ñeà veà heä thoáng quaûn
management system to identified person(s). lyù an toaøn thöïc phaåm cho (caùc) caù nhaân ñöôïc
Designated personnel SHALL have defined chæ ñònh. Ngöôøi ñöôïc chæ ñònh PHAÛI (21) coù
responsibility and authority to initiate and traùch nhieäm vaø quyeàn haïn khôûi xöôùng vaø ghi
record actions. cheùp caùc haønh ñoäng.

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5.5. Food safety team leader Tröôûng nhoùm an toaøn thöïc phaåm

Top management SHALL appoint a food Laõnh ñaïo cao nhaát PHAÛI (22) chæ ñònh moät
safety team leader who, irrespective of other tröôûng nhoùm an toaøn thöïc phaåm, ngoaøi caùc
responsibilities, SHALL have the traùch nhieäm khaùc, PHAÛI (23) coù traùch
responsibility and authority nhieäm vaø quyeàn haïn

a) to manage a food safety team (see 7.3.2) a. quaûn lyù nhoùm an toaøn thöïc phaåm (xem
and organize its work, 7.3.2) vaø toå chöùc coâng vieäc cuûa nhoùm,
b) to ensure the relevant training and b. ñaûm baûo vieäc ñaøo taïo vaø giaùo duïc thích
education of the food safety team members hôïp cho caùc thaønh vieân nhoùm an toaøn thöïc
(see 6.2.1), phaåm (xem 6.2.1),

c) to ensure that the food safety c. ñaûm baûo heä thoáng quaûn lyù an toaøn thöïc
management system is established, phaåm ñöôïc thieát laäp, thöïc hieän, duy trì vaø
implemented, maintained and updated, and caäp nhaät, vaø
d) to report to the organization’s top d. baùo caùo cho laõnh ñaïo cao nhaát cuûa toå
management on the effectiveness and chöùc veà hieäu quaû vaø söï phuø hôïp cuûa heä
suitability of the food safety management thoáng quaûn lyù an toaøn thöïc phaåm.
system.

NOTE The responsibility of the food safety Chuù thích : traùch nhieäm cuûa tröôûng nhoùm an
team leader may include liaison with toaøn thöïc phaåm coù theå bao goàm caû quan heä
external parties on matters relating to the vôùi beân ngoaøi veà caùc vaán ñeà coù lieân quan
food safety management system. ñeán an toaøn thöïc phaåm.

5.6. Communication Trao ñoåi thoâng tin

5.6.1. External communication Trao ñoåi thoâng tin vôùi beân ngoaøi

To ensure that sufficient information on Ñeå ñaûm baûo caùc thoâng tin ñaày ñuû veà caùc vaán
issues concerning food safety is available ñeà lieân quan ñeán an toaøn thöïc phaåm luoân saün
throughout the food chain, the organization coù trong daây chuyeàn thöïc phaåm, toå chöùc
SHALL establish, implement and maintain PHAÛI (24) thieát laäp, thöïc hieän vaø duy trì söï
effective arrangements for communicating saép xeáp coù hieäu quaû vieäc trao ñoåi thoâng tin
with vôùi

a) suppliers and contractors, a. caùc nhaø cung caáp vaø nhaø thaàu

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b) customers or consumers, in particular in b. khaùch haøng hoaëc ngöôøi tieâu duøng, lieân
relation to product information (including quan ñeán caùc thoâng tin veà saûn phaåm (bao
instructions regarding intended use, specific goàm höôùng daãn veà muïc ñích söû duïng, yeâu
storage requirements and, as appropriate, caàu cuï theå veà baûo quaûn, vaø, khi thích hôïp,
shelf life), enquiries, contracts or order thoâng tin veà haïn söû duïng), xöû lyù caùc yeâu
handling including amendments, and caàu, caùc hôïp ñoàng hoaëc ñôn ñaët haøng , keå caû
customer feedback including customer caùc söûa ñoåi, vaø phaûn hoài cuûa khaùch haøng bao
complaints, goàm caû caùc khieáu naïi,

c) statutory and regulatory authorities, and c. caùc cô quan phaùp luaät coù thaåm quyeàn, vaø

d) other organizations that have an impact d. caùc toå chöùc khaùc coù taùc ñoäng ñeán hoaëc bò
on or will be affected by the effectiveness or aûnh höôûng bôûi hieäu löïc hoaëc vieäc caäp nhaät
updating of the food safety management cuûa heä thoáng quaûn lyù an toaøn thöïc phaåm.
system.

Such communication SHALL provide Caùc hoaït ñoäng trao ñoåi thoâng tin noùi treân
information on food safety aspects of the PHAÛI (25) cung caáp thoâng tin veà caùc khía
organization's products that may be relevant caïnh an toaøn thöïc phaåm cuûa caùc saûn phaåm
to other organizations in the food chain. This cuûa toå chöùc khi noù coù lieân quan ñeán toå chöùc
applies especially to known food safety khaùc trong daây chuyeàn thöïc phaåm. Ñieàu naøy
hazards that need to be controlled by other ñaëc bieät ñöôïc aùp duïng vôùi caùc moái nguy ñaõ
organizations in the food chain. Records of bieát vaø caàn thieát phaûi ñöôïc kieåm soaùt bôûi
communication SHALL be maintained. (caùc) toå chöùc khaùc trong daây chuyeàn thöïc
phaåm. Hoà sô cuûa vieäc trao ñoåi thoâng tin
PHAÛI (26) ñöôïc duy trì.

Food safety requirements from statutory and Caùc yeâu caàu cuûa caùc cô quan phaùp luaät coùù
regulatory authorities and customers thaåm quyeàn vaø caùc yeâu caàu cuûa khaùch haøng
SHALL be available. PHAÛI (27) saün coù.

Designated personnel SHALL have defined Ngöôøi ñöôïc chæ ñònh PHAÛI (28) coù caùc traùch
responsibility and authority to communicate nhieäm vaø quyeàn haïn ñeå thöïc hieän trao ñoåi
externally any information concerning food thoâng tin vôùi beân ngoaøi veà taát caû caùc thoâng
safety. Information obtained through tin lieân quan ñeán an toaøn thöïc phaåm. Caùc
external communication SHALL be thoâng tin thu thaäp ñöôïc töø vieäc trao ñoåi thoâng
included as input to system updating (see tin vôùi beân ngoaøi PHAÛI (29) laø moät ñaàu vaøo
8.5.2) and management review (see 5.8.2). cuûa hoaït ñoäng caäp nhaät heäï thoáng (xem 8.5.2)
vaø xem xeùt cuûa laõnh ñaïo (xem 5.8.2)

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5.6.2. Internal communication Trao ñoåi thoâng tin noäi boä

The organization SHALL establish, Toå chöùc PHAÛI (30) thieát laäp, thöïc hieän vaø
implement and maintain effective duy trì söï saép xeáp hieäu quaû vieäc trao ñoåi
arrangements for communicating with thoâng tin vôùi caùc nhaân vieân veàø caùc vaán ñeà coù
personnel on issues having an impact on taùc ñoäng ñeán an toaøn thöïc phaåm.
food safety.

In order to maintain the effectiveness of the Ñeå duy trì tính hieäu quaû cuûa heä thoáng quaûn
food safety management system, the
lyù an toaøn thöïc phaåm, toå chöùc PHAÛI (31)
organization SHALL ensure that the food ñaûm baûo laø nhoùm an toaøn thöïc phaåm ñöôïc
safety team is informed in a timely manner thoâng baùo kòp thôøi veà caùc thay ñoåi, bao goàm
of changes, including but not limited to the nhöng khoâng giôùi haïn trong
following

a) products or new products; a. caùc saûn phaåm vaø caùc saûn phaåm môùi;

b) raw materials, ingredients and services; b. caùc nguyeân lieäu, thaønh phaàn vaø caùc dòch
vuï;
c) production systems and equipment; c. heä thoáng saûn xuaát vaø caùc thieát bò;

d) production premises, location of d. nhaø xöôûng saûn xuaát, boá trí caùc thieát bò vaø
equipment, surrounding environment; moâi tröôøng xung quanh;

e) cleaning and sanitation programs; e. caùc chöông trình veä sinh vaø taåy truøng;

f) packaging, storage and distribution f. heä thoáng ñoùng goùi, löu kho vaø phaân phoái;
systems;

g) personnel qualification level and/or g. trình ñoä naêng löïc cuûa nhaân vieân vaø/ hoaëc
allocation of responsibilities and söï phaân chia caùc traùch nhieäm vaø quyeàn haïn;
authorizations;

h) statutory and regulatory requirements; h. caùc yeâu caàu phaùp luaät vaø cheá ñònh;

i) knowledge regarding food safety hazards i. caùc kieán thöùc lieân quan ñeán an toaøn thöïc
and control measures; phaåm vaø caùc bieän phaùp kieåm soaùt,

j) customer, sector and other requirements j. caùc yeâu caàu cuûa khaùch haøng, cuûa ngaønh
that the organization observes; vaø caùc yeâu caàu khaùc maø toå chöùc tuaân thuû ;

k) relevant enquiries from external k. caùc yeâu caàu lieân quan cuûa caùc beân höõu
interested parties; quan beân ngoaøi;

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l) complaints indicating food safety hazards l. caùc khieáu naïi veà an toaøn thöïc phaåm coù
associated with the product; lieân quan ñeán saûn phaåm

m) other conditions that have an impact on m. caùc vaán ñeà khaùc coù taùc ñoäng ñeán an toaøn
food safety. thöïc phaåm.

The food safety team SHALL ensure that Nhoùm an toaøn thöïc phaåm PHAÛI (32) ñaûm
this information is included in the updating baûo caùc thoâng tin naøy ñöôïc ñöa vaøo hoaït
of the food safety management system (see ñoäng caäp nhaät heä thoáng quaûn lyù an toaøn thöïc
8.5.2). Top management SHALL ensure that phaåm (xem 8.5.2). Laõnh ñaïo cao nhaát PHAÛI
relevant information is included as input to (33) ñaûm baûo caùc thoâng tin lieân quan trôû
management review (see 5.8.2). thaønh ñaàu vaøo cuûa xem xeùt cuûa laõnh ñaïo.

5.7 Emergency preparedness and response Söï chuaån bò vaø öùng phoù vôùi tình huoáng
khaån caáp
Top management SHALL establish, Laõnh ñaïo cao nhaát PHAÛI (34) thieát laäp, thöïc
implement and maintain procedures to hieän vaø duy trì caùc thuû tuïc ñeå quaûn lyù caùc
manage potential emergency situations and tình huoáng khaån caáp tieàm aån vaø caùc söï coá coù
accidents that can impact food safety and khaû naêng taùc ñoäng ñeán an toaøn thöïc phaåm vaø
which are relevant to the role of coù lieân quan ñeán vai troø cuûa toå chöùc trong
organization in the food chain. daây chuyeàn thöïc phaåm.

5.8 Management review Xem xeùt cuûa laõnh ñaïo

5.8.1 General Khaùi quaùt

Top management SHALL review the Laõnh ñaïo cao nhaát PHAÛI (35) ñònh kyø xem
organization’s food safety management xeùt heä thoáng quaûn lyù an toaøn thöïc phaåm, ñeå
system at planned intervals to ensure its ñaûm baûo noù luoân thích hôïp, thoaû ñaùng vaø coù
continuing suitability, adequacy and hieäu löïc. Vieäc xem xeùt naøy PHAÛI (36) ñaùnh
effectiveness. This review SHALL include giaù ñöôïc cô hoäi caûi tieán vaø nhu caàu thay ñoåi
assessing opportunities for improvement and ñoái vôùi heä thoáng quaûn lyù an toaøn thöïc phaåm,
the need for change to the food safety keå caû chính saùch veà an toaøn thöïc phaåm. Hoà
management system, including the food sô xem xeùt cuûa laõnh ñaïo PHAÛI (37) ñöôïc
safety policy. Records of management duy trì (xem 4.2.3)
reviews SHALL be maintained (see 4.2.3).

5.8.2 Review input Ñaàu vaøo cuûa vieäc xem xeùt

The input to management review SHALL Ñaàu vaøo cuûa vieäc xem xeùt cuûa laõnh ñaïo
include but is not limited to, information on PHAÛI (38) bao goàm, nhöng khoâng giôùi haïn,
a) follow up action form previous caùc thoâng tin veà
management review, a. caùc haønh ñoäng tieáp theo töø caùc cuoäc xem
xeùt cuûa laõnh ñaïo laàn tröôùc

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b) analysis of results of verification b. phaân tích keát quaû cuûa caùc hoaït ñoäng thaåm
activities (see 8.4.3), tra (xem 8.4.3)

c) changing circumstances that can affect c. caùc söï thay ñoåi coù theå aûnh höôûng ñeán an
food safety (see 5.6.2), toaøn thöïc phaåm (xem 5.6.2)

d) emergency situations, accidents (see 5.7) d. caùc tình huoáng khaån caáp, caùc söï coá (xem
and withdrawals (see 7.10.4), 5.7) vaø caùc tröôøng hôïp thu hoài saûn phaåm
(xem 7.10.4),
e) reviewing results of system up-dating e. vieäc xem xeùt caùc keát quaû cuûa hoaït ñoäng
activities (see 8.5.2), caäp nhaät heä thoáng quaûn lyù an toaøn thöïc
phaåm (xem 8.5.2);
f) review of communication activities, f. vieäc xem xeùt caùc hoaït ñoäng trao ñoåi thoâng
including customer feed-back (see 5.6.1), tin, bao goàm phaûn hoài cuûa khaùch haøng (xem
and 5.6.1), vaø

g) external audits or inspections. g. caùc cuoäc ñaùnh giaù, giaùm ñònh cuûa beân
ngoaøi.
NOTE The term “withdrawal” include recall. Chuù thích : thuaät ngöõ “ withdrawal” bao goàm
“ recall”
The data SHALL be presented in a manner Caùc döõ lieäu PHAÛI (39) ñöôïc trình baøy sao
that enables top management to relate the cho laõnh ñaïo cao nhaát coù theå keát noái caùc
information to stated objectives of the food thoâng tin naøy vôùi caùc muïc tieâu ñaõ ñeà ra cho
safety management system. heä thoáng quaûn lyù an toaøn thöïc phaåm.

5.8.3 Review output Ñaàu ra cuûa vieäc xem xeùt

The output from the management review Ñaàu ra cuûa vieäc xem xeùt cuûa laõnh ñaïo PHAÛI
SHALL include decisions and actions (40) bao goàm caùc quyeát ñònh vaø haønh ñoäng
related to lieân quan ñeán
a) assurance of food safety (see 4.1), a. ñaûm baûo an toaøn thöïc phaåm (xem 4.1)

b) improvement of the effectiveness of the b. naâng cao tính hieäu löïc cuûa heä thoáng quaûn
food safety management system (see 8.5.2), lyù an toaøn thöïc phaåm (xem 8.5),

c) resource needs (see 6.1), and c. nhu caàu veà nguoàn löïc (xem 6.1) vaø

d) revisions of the organization's food safety d. ñieàu chænh caùc chính saùch cuûa toå chöùc veà
policy and objectives (see 5.2). an toaøn thöïc phaåm vaø caùc muïc tieâu lieân quan
(xem 5.2)

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6 Resource management 6. Quaûn Lyù Nguoàn Löïc

6.1 Provision of resources Cung caáp nguoàn löïc

The organization SHALL provide adequate Toå chöùc PHAÛI (41) cung caáp caùc nguoàn löïc
resources for the establishment, ñaày ñuû ñeå thieát laäp, thöïc hieän, duy trì vaø caäp
implementation, maintenance and updating nhaät heä thoáng quaûn lyù an toaøn thöïc phaåm.
of the food safety management system.

6.2 Human resources Nguoàn nhaân löïc

6.2.1 General Khaùi quaùt

The food safety team and other personnel Nhoùm an toaøn thöïc phaåm vaø caùc nhaân vieân
carrying out activities having an impact on thöïc hieän caùc coâng vieäc coù taùc ñoïng” ñeán an
food safety SHALL be competent and toaøn thöïc phaåm PHAÛI (42) coù naêng löïc vaø
SHALL have appropriate education, PHAÛI (43) ñöôïc giaùo duïc, ñaøo taïo, coù kyõ
training, skills and experience. naêng vaø kinh nghieäm thích hôïp.

Where the assistance of external experts is Khi caàn coù söï hoã trôï cuûa caùc chuyeân gia beân
required for the development, ngoaøi trong vieäc xaây döïng, thöïc hieän, vaän
implementation, operation or assessment of haønh hoaëc ñaùnh giaù heä thoáng an toaøn thöïc
the food safety management system, records phaåm, PHAÛI (44) coù hoà sô veà caùc thoaû thuaän
of agreement or contracts defining the hoaëc hôïp ñoàng xaùc ñònh roõ traùch nhieäm vaø
responsibility and authority of external quyeàn haïn cuûa caùc chuyeân gia beân ngoaøi.
experts SHALL be available.

6.2.2 Competence, awareness and training Naêng löïc, nhaän thöùc vaø ñaøo taïo

The organization SHALL Toå chöùc PHAÛI (45)

a) identify the necessary competences for a. xaùc ñònh naêng löïc caàn thieát cuûa nhöõng
personnel whose activities have an impact ngöôøi thöïc hieän caùc coâng vieäc coù taùc ñoäng
on food safety, ñeán an toaøn thöïc phaåm
b) provide training or take other action to b. tieán haønh ñaøo taïo hay nhöõng haønh ñoäng
ensure personnel have the necessary khaùc ñeå ñaûm baûo ngöôøi lao ñoäng coù ñuû naêng
competencies, löïc caàn thieát,

c) ensure that personnel responsible for c. ñaûm baûo caùc caù nhaân coù traùch nhieäm
monitoring, corrections and corrective giaùm saùt, thöïc hieän söï khaéc phuïc vaø haønh
actions of the food safety management are ñoïng khaéc phuïc heä thoáng quaûn lyù an toaøn
trained. thöïc phaåm ñöôïc ñaøo taïo,

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d) evaluate the implementation and d. ñaùnh giaù vieäc thöïc hieän vaø hieäu quaû cuûa
effectiveness of a), b) and c), a,b vaø c

e) ensure that the personnel are aware of e. ñaûm baûo ngöôøi lao ñoäng nhaän thöùc ñöôïc
the relevance and importance of their moái lieân quan vaø taàm quan troïng cuûa caùc
individual activities in contributing to food hoaït ñoäng cuûa hoï ñoái vôùi an toaøn thöïc phaåm,
safety,

f) ensure that the requirement for effective f. ñaûm baûo caùc yeâu caàu veà trao ñoåi thoâng
communication (see 5.6) is understood by all tin hieäu quaû (xem 5.6) ñöôïc taát caû caùc caù
personnel whose activities have an impact nhaân thöïc hieän caùc coâng vieäc coù taùc ñoäng
on food safety, and ñeán an toaøn thöïc phaåm thaáu hieåu, vaø

g) maintain appropriate records of training g. Duy trì hoà sô thích hôïp veà ñaøo taïo vaø caùc
and actions described in b) and c). hoaït ñoäng ñöôïc moâ taû ôû b vaø c,

6.3 Infrastructure Cô sôû haï taàng

The organization SHALL provide the Toå chöùc PHAÛI (46) cung caáp nguoàn löïc cho
resources for the establishment and vieäc thieát laäp vaø duy trì cô sôû haï taàng caàn
maintenance of the infrastructure needed to thieát ñeå thöïc hieän caùc yeâu caàu cuûa tieâu
implement the requirements of this chuaån naøy.
International Standard.

6.4 Work environment Moâi tröôøng laøm vieäc

The organization SHALL provide the Toå chöùc PHAÛI (47) cung caáp nguoàn löïc cho
resources for the establishment, vieäc thieát laäp, quaûn lyù vaø duy trì moâi tröôøng
management and maintenance of the work laøm vieäc caàn thieát ñeå thöïc hieän caùc yeâu caàu
environment needed to implement the cuûa tieâu chuaån naøy.
requirements of this International Standard.

7. Planning and realization of safe products 7. Hoaïch ñònh vaø taïo saûn phaåm an toaøn

7.1. General Khaùi quaùt

The organization SHALL plan and develop Toå chöùc PHAÛI (48) hoaïch ñònh vaø trieån khai
the processes needed for the realization of caùc quaù trình caàn thieát cho vieäc tạo saûn
safe products. phaåm an toaøn.

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The organization SHALL implement, Toå chöùc PHAÛI (49) aùp duïng, thöïc hieän vaø
operate and ensure the effectiveness of the ñaûm baûo tính hieäu quaû/hieäu löïc cuûa caùc hoaït
planned activities, and any changes to those ñoäïng ñaõ hoạch ñònh cuõng nhö baát kyø söï thay
activities. This includes PRP(s) as well as ñoåi naøo. Ñieàu naøy bao goàm caùc chöông trình
operational PRP(s) and/or the HACCP plan. tieân quyeát (PRPs) vaø caùc chöông trình vaän
haønh tieân quyeát (Operation PRPs) vaø /hoaëc
keá hoaïch HACCP.
7.2 Prerequisite programmes (PRPs) Chöông trình tieân quyeát (PRPs)

7.2.1 The organization SHALL establish, Toå chöùc PHAÛI (50) xaây döïng, aùp duïng vaø
implement and maintain PRP(s) to assist in duy trì caùc chöông trình tieân quyeát ñeå hoã trôï
controlling vieäc kieåm soaùt :

a) the likelihood of introducing food safety a. Khaû naêng xuaát hieän caùc moái nguy ñoái vôùi
hazards to the product through the work saûn phaåm veà maët an toaøn thöïc phaåm töø moâi
environment, tröôøng laøm vieäc

b) biological, chemical and physical b. Söï nhieãm baån sinh hoïc, hoùa hoïc, vaät lyù
contamination of the product(s), including vaøo (caùc) saûn phaåm bao goàm nhieãm cheùo
cross contamination between products, and giöõa caùc loaïi saûn phaåm, vaø

c) food safety hazard levels in the product c. Caùc möùc ñoä cuûa moái nguy veà an toaøn
and product processing environment. thöïc phaåm ñoái vôùi saûn phaåm vaø moâi tröôøng
saûn xuaát saûn phaåm .
7.2.2 The PRP(s) SHALL Caùc chöông trình tieân quyeát PHAÛI (51)

a) be appropriate to the organizational a. phuø hôïp vôùi caùc nhu caàu cuûa toå chöùc veà
needs with regard to food safety, an toaøn thöïc phaåm,

b) be appropriate by the size and type of b. phuø hôïp vôùi quy moâ vaø loaïi hình hoaït
the operation and the nature of the products ñoäng cuõng nhö baûn chaát cuûa saûn phaåm ñöôïc
being manufactured and/or handled, saûn xuaát vaø /hoaëc xöû lyù,

c) be implemented across the entire c. ñöôïc aùp duïng xuyeân suoát trong toaøn boä
production system, either as programmes heä thoáng saûn xuaát nhö caùc chöông trình
applicable in general or as programmes kieåm soaùt chung hoaëc caùc chöông trình
applicable to a particular product or kieåm soaùt ñaëc thuø cho moät saûn phaåm hoaëc
operational line, and moät daây chuyeàn saûn xuaát, vaø

d) be approved by the food safety team. d. ñöôïc pheâ duyeät bôûi nhoùm an toaøn thöïc
phaåm

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The organization SHALL identify statutory Toå chöùc PHAÛI (52) xaùc ñònh caùc yeâu caàu
and regulatory requirements related to the phaùp luaät vaø cheá ñònh coù lieân quan ñeán caùc
above. vaán ñeà treân.

7.2.3 When selecting and/or establishing Khi löïa choïn vaø/hoaëc xaây döïng caùc
PRP(s), the organization SHALL consider chöông trình tieân quyeát toå chöùc PHAÛI (53)
and utilize appropriate information [e.g. xem xeùt vaø söû duïng caùc thoâng tin caàn thieát
statutory and regulatory requirements, (nhö caùc yeâu caàu luaät ñònh, yeâu caàu cuûa
customer requirements, recognized khaùch haøng, caùc höôùng daãn ñöôïc coâng
guidelines, Codex Alimentarius Commission nhaän, caùc nguyeân taéc cuûa Codex, caùc quy
(Codex) principles and codes of practices, taéc thöïc haønh , caùc tieâu chuaån quoác gia,
national, international or sector standards]. quoác teá, hoaëc tieâu chuaån ngaønh).

NOTE Annex C gives a list of relevant of Chuù Thích: Phuï luïc C cung caáp danh muïc
Codex publications. caùc aán baûn cuûa CODEX coù lieân quan.

The organization SHALL consider the Khi xaây döïng caùc chöông trình treân, toå chöùc
following when establishing these PHAÛI (54) xem xeùt caùc ñieàu sau ñaây:
programmes:

a) construction and lay-out of buildings and a. caáu truùc vaø boá trí maët baèng nhaø xöôûng vaø
associated utilities; caùc tieän ích ñi keøm,

b) lay-out of premise, including workspace b. maët baèng nhaø xöôûng, bao goàm khoâng gian
and employees facilities; laøm vieäc vaø caùc tieän ích cho coâng nhaân,

c) supplies of air, water, energy and other c. heä thoáng cung caáp khí, nöôùc, naêng löôïng
utilities; vaø caùc tieän ích khaùc,

d) supporting services including waste and d. caùc dòch vuï hoã trôï bao goàm vieäc xöû lyù raùc
sewage disposal; thaûi vaø nöôùc thaûi,

e) the suitability of equipments and its e. söï phuï hôïp cuûa caùc thieát bò vaø khaû naêng
accessibility for cleaning, maintenance and veä sinh, baûo trì , baûo trì tieân ñoaùn caùc thieát bò
preventative maintenance; naøy;
f) management of purchased materials (e.g. f. vieäc quaûn lyù caùc nguyeân vaät lieäu mua vaøo
raw materials, ingredients, chemicals and (nguyeân lieäu, caùc thaønh phaàn phuï lieäu, hoùa
packaging), supplies (e.g. water, air, steam chaát vaø bao bì), nguoàn cung caáp (nöôùc, khí,
and ice), disposals (e.g. waste and sewage) hôi vaø ñaù), xöû lyù (raùc vaø nöôùc thaûi) vaø baûo
and handling of products (e.g. storage and quaûn saûn phaåm (löu kho vaø vaän chuyeån),
transportation);

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g) measures for the prevention of cross g. caùc bieän phaùp ngaên ngöøa söï nhieåm baån
contamination; cheùo ,

h) cleaning and sanitizing; h. veä sinh vaø taåy truøng,

i) pest control; i. kieåm soaùt coân truøng vaø ñoäng vaät gaây haïi,

j) personnel hygiene; j. veä sinh caù nhaân,

k) other aspects as appropriate. k. vaø caùc khía caïnh khaùc khi caàn thieát

Verification of PRP(s) SHALL be planned Vieäc thaåm tra caùc chöông trình tieân quyeát
(see 7.8) and PRP(s) SHALL be modified PHAÛI (55) ñöôïc hoaïch ñònh (Xem 7.8) vaø
as necessary (see 7.7). Records of caùc chöông trình tieân quyeát PHAÛI (56) ñöôïc
verifications and modifications SHALL be ñieàu chænh khi caàn thieát (xem 7.7). Hoà sô
maintained. thaåm tra vaø hoà sô ghi nhaän caùc ñieàu chænh
PHAÛI (57) ñöôïc duy trì.
Documents should specify how activities Taøi lieäu caàn chæ roõ phöông phaùp quaûn lyù caùc
included in the PRP(s) are managed. hoaït ñoäng thuoäc caùc chöông trình tieân quyeát

7.3. Priliminary steps to enable hazard Caùc böôùc chuaån bò cho hoaït ñoäng phaân
analysis tích moái nguy:
7.3.1. General Khaùi quaùt

All relevant information needed to Taát caû caùc thoâng tin lieân quan caàn thieát cho
conduct the hazard analysis SHALL be vieäc phaân tích moái nguy PHAÛI (58) ñöôïc thu
collected, maintained and updated in thaäp, duy trì , caäp nhaäp vaø vaên baûn hoùa . Hoà
and documented. Records SHALL be sô PHAÛI (59) ñöôïc duy trì.
maintained.

7.3.2 Food safety team Nhoùm An toaøn thöïc phaåm

A food safety team Shall be appointed. PHAÛI (60) thieát laäp nhoùm An toaøn thöïc
phaåm
The food safety team SHALL have a Nhoùm An toaøn thöïc phaåm PHAÛI (61) goàm
combination of multi-disciplinary knowledge nhöõng thaønh vieân coù nhöõng kieán thöùc vaø
and experience in developing and kinh nghieäm ña daïng trong vieäc xaây döïng vaø
implementing the food safety management aùp duïng heä thoáng quaûn lyù an toaøn thöïc
system. This includes, but need not be phaåm. Kieán thöùc naøy bao goàm, nhöng khoâng
limited to, the organization’s products, giôùi haïn, caùc saûn phaåm cuûa toå chöùc, caùc quy
processes, equipment and food safety trình, thieát bò, caùc moái nguy veà an toaøn thöïc
hazards within the scope of the food safety phaåm trong phaïm vi cuûa heä thoáng quaûn lyù an
management system. toaøn thöïc phaåm.

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Records SHALL be maintained that Hoà sô chöùng toû nhoùm An toaøn thöïc phaåm coù
demonstrate that the food safety team has ñuû kieán thöùc vaø kinh nghieäm theo yeâu caàu
the required knowledge and experience (see (xem 6.2.2) PHAÛI (62) ñöôïc duy trì.
6.2.2).

7.3.3 Product characteristics Ñaëc tính cuûa saûn phaåm

7.3.3.1 Raw materials, ingredients and Nguyeân lieäu, caùc thaønh phaàn vaø vaät lieäu
product-contact materials tieáp xuùc vôùi saûn phaåm

All raw materials, ingredients and product- Taát caû caùc nguyeân lieäu , caùc thaønh phaàn vaø
contact materials SHALL be described in vaät lieäu tieáp xuùc vôùi saûn phaåm PHAÛI (63)
documents to the extent needed to conduct ñöôïc moâ taû trong caùc taøi lieäu ôû möùc caàn thieát
the hazard analysis (see 7.4), including the cho vieäc phaân tích caùc moái nguy (xem 7.4),
following, as appropriate : khi thích hôïp bao goàm nhöõng ñieàu sau ñaây :

a) biological, chemical and physical a. caùc tính chaát sinh hoïc, hoùa hoïc vaø vaät lyù ,
characteristics;

b) composition of formulated ingredients b. coâng thöùc phoái troän cuûa caùc thaønh phaàn ,
including additives and processing aids; bao goàm phuï gia vaø caùc chaát hoã trôï quy trình
saûn xuaát
c) origin; c. nguoàn goác , xuaát xöù

d) method of production; d. phöông phaùp saûn xuaát

e) packaging and delivery methods; e. phöông phaùp ñoùng goùi vaø giao haøng

f) storage conditions and shelf life; f. ñieàu kieän baûo quaûn vaø haïn söû duïng

g) preparation and/or handling before use or g. phöông phaùp chuaån bò vaø/ hoaëc xöû lyù
processing; tröôùc khi söû duïng hoaëc ñöa vaøo saûn xuaát.

h) food safety-related acceptance criteria or h. caùc chuaån möïc chaáp nhaän lieân quan ñeán
specifications of purchased materials and an toaøn thöïc phaåm hoaëc caùc tieâu chuaån cuûa
ingredients appropriate to their intended nguyeân vaät lieäu, caùc thaønh phaàn mua vaøo
uses. phuø hôïp vôùi muïc ñích söû duïng cuûa chuùng;

The organization SHALL identify statutory Toå chöùc PHAÛI (64) nhaän daïng caùc yeâu caàu
and regulatory food safety requirements phaùp luaät vaø cheá ñònh veàø an toaøn thöïc phaåm
related to the above. lieân quan ñeán caùc noäi dung treân.

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The descriptions SHALL be kept up-to-date Baûn moâ taû PHAÛI (65) ñöôïc caäp nhaät, khi caàn
including, when required, in accordance with thieát, theo yeâu caàu cuûa 7.7
7.7.

7.3.3.2. Characteristics of end products 7.3.3.2. Ñaëc tính cuûa thaønh phaåm

The characteristics of end products SHALL Ñaëc tính cuûa thaønh phaåm PHAÛI (66) ñöôïc
be described in documents to the extent moâ taû baèng vaên baûn, ôû möùc ñoä caàn thieát cho
needed to conduct the hazard analysis (7.4), hoïat ñoäng phaân tích moái nguy vaø khi coù theå ,
including information on the following, as bao goàm caùc thoâng tin sau:
appropriate:

a) product name or similar identification; a. teân saûn phaåm, hoaëc caùc nhaän daïng töông
ñöông,
b) composition; b. thaønh phaàn ,

c) biological, chemical and physical c. caùc ñaëc tính sinh hoïc, hoùa hoïc, vaät lyù lieân
characteristics relevant for food safety; quan ñeán an toaøn thöïc phaåm

d) intended shelf life and storage d. haïn söû duïng vaø ñieàu kieän baûo quaûn döï
conditions; kieán;

e) packaging; e. bao goùi,

f) labeling relating to food safety and/or f. caùc thoâng tin treân nhaõn lieân quan ñeán an
instructions for handling, preparation and toaøn thöïc phaåm vaø/hoaëc höôùng daãn caùch xöû
usage; lyù, chuaån bò vaø söû duïng;

g) method(s) of distribution. g. (caùc) phöông phaùp phaân phoái

The organization SHALL identify statutory Toå chöùc PHAÛI (67) nhaän bieát caùc yeâu caàu
and regulatory food safety requirements phaùp luaät vaø cheá ñònh veà an toaøn thöïc phaåm
related to the above. lieân quan ñeán caùc vaán ñeà treân

The descriptions SHALL be kept up-to-date Baûn moâ taû PHAÛI (68) ñöôïc caäp nhaät , khi
including, when required, in accordance with caàn thieát , theo yeâu caàu cuûa 7.7
7.7.

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7.3.4 Intended use Muïc ñích söû duïng

The intended use, the reasonably expected Muïc ñích söû duïng saûn phaåm, bao goàm caùch
handling of the end product, and any söû duïng ñuùng vaø nhöõng khaû naêng sai soùt , söû
unintended but reasonably expected duïng nhaàm laãn thaønh phaåm PHAÛI (69) ñöôïc
mishandling and misuse of the end product xem xeùt vaø moâ taû baèng vaên baûn, ôû möùc ñoä
SHALL be considered and SHALL be caàn thieát cho vieäc thöïc hieän phaân tích moái
described in documents to the extent needed nguy.(xem 7.4)
to conduct the hazard analysis (see 7.4).

Groups of users and, where appropriate, Nhoùm ñoái töôïng söû duïng, vaø khi caàn thieát,
groups of consumers SHALL be identified nhoùm ñoái töôïng tieâu thuï PHAÛI (70) ñöôïc
for each product, and consumer groups nhaän daïng cho töøng loaïi saûn phaåm, va(
known to be especially vulnerable to PHAÛI (71) xem xeùt ñeán caùc nhoùm ñoái töôïng
specific food safety hazard SHALL be nhaïy caûm vôùi caùc moái nguy ñaëc thuø .
considered.

The descriptions SHALL be kept up-to-date Baûn moâ taû PHAÛI (72) ñöôïc caäp nhaät , khi
including, when required, in accordance with caàn thieát, theo yeâu caàu cuûa 7.7
7.7.

7.3.5 Flow diagrams, process steps and Sô ñoà quy trình saûn xuaát, caùc coâng ñoaïn
control measures vaø caùc bieän phaùp kieåm soaùt

7.3.5.1 Flow diagrams 7.3.5.1 Sô ñoà quy trình saûn xuaát

Flow diagrams SHALL be prepared for the Sô ñoà quy trình saûn xuaát PHAÛI (73) ñöôïc
products or process categories covered by thieát laäp cho caùc nhoùm saûn phaåm hoaëc nhoùm
the food safety management system. Flow quy trình thuoäc phaïm vi cuûa heâ thoáng quaûn
diagrams SHALL provide a basis for lyù an toaøn thöïc phaåm. Sô ñoà quy trình saûn
evaluating the possible occurrence, increase xuaát PHAÛI (74) cung caáp cô sôû ñeå ñaùnh giaù
or introduction of food safety hazards. khaû naêng xaûy ra, söï phaùt trieån hoaëc xuaát
hieän caùc moái nguy veà an toaøn thöïc phaåm.

Flow diagrams SHALL be clear, accurate Sô ñoà quy trình saûn xuaát PHAÛI (75) roõ raøng ,
and sufficiently detailed. Flow diagrams chính xaùc vaø ñuû chi tieát. Khi thích hôïp , sô
SHALL, as appropriate, include the ñoà quy trình saûn xuaát PHAÛI (76) bao goàm
following: caùc thoâng tin sau:

a) the sequence and interaction of all steps a. trình töï vaø töông taùc cuûa caùc coâng ñoaïn
in the operation; trong quy trình vaän haønh

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b) any outsourced processes and b. caùc coâng ñoaïn gia coâng ngoaøi vaø caùc coâng
subcontracted work; vieäc do thaàu phuï thöïc hieän ;

c) where raw materials, ingredients and c. vò trí maø nguyeân lieäu , caùc thaønh phaàn,
intermediate products enter the flow; baùn thaønh phaåm baét ñaàu tham gia vaøo quy
trình saûn xuaát;
d) where reworking and recycling take d. vò trí/ coâng ñoaïn maø saûn phaåm ñöôïc laøm
place; laïi, taùi cheá;

e) where end products, intermediate e. Vò trí maø thaønh phaåm, baùn thaønh phaåm,
products, by-products and waste are phuï phaåm vaø raùc thaûi ñöôïc ñöôïc xuaát xöôûng
released or removed. hoaëc thu gom vaø xöû lyù.

In accordance with 7.8 the food safety team Theo yeâu caàu cuûa ñieàu khoaûn 7.8, nhoùm An
SHALL verify the accuracy of the flow toaøn thöïc phaåm PHAÛI (77) thaåm tra taïi choå
diagrams by on site checking. Verified flow tính chính xaùc cuûa sô ñoà quy trình saûn xuaát.
diagrams SHALL be maintained as records. Sô ñoà quy trình saûn xuaát ñaõ thaåm tra PHAÛI
(78) ñöôïc löu hoà sô. .
7.3.5.2 Description of process steps and 7.3.5.2. Moâ taû caùc coâng ñoaïn vaø caùc bieän
control measures phaùp kieåm soaùt

The existing control measures, process Caùc bieän phaùp kieåm soaùt, caùc thoâng soá quaù
parameters and/or the rigorousness with trình vaø /hoaëc caùc dung sai cho pheùp hieän coù
which they are applied, or procedures that hoaëc caùc quy trình coù aûnh höôûng ñeán an toaøn
may influence food safety, SHALL be thöïc phaåm PHAÛI (79) ñöôïc moâ taû ôû möùc ñoä
described to the extent needed to conduct caàn thieát cho hoaït ñoäng phaân tích moái
the hazard analysis (7.4). nguy.(xem 7.4).

External requirements (e.g. from regulatory Caùc yeâu caàu beân ngoaøi (nhö yeâu caàu cuûa cô
authorities or customers) that may impact quan nhaø nöôùc coù thaåm quyeàn hoaëc yeâu caàu
the choice and rigorousness of control cuûa khaùch haøng) coù khaû naêng aûnh höôûng ñeán
measures SHALL be also described. söï choïn löïa vaø möùc ñoä nghieâm ngaët cuûa caùc
bieän phaùp kieåm soaùt cuõng PHAÛI (80) ñöôïc
moâ taû .

The descriptions SHALL be updated in Baûn moâ taû PHAÛI (81) ñöôïc caäp nhaäp phuø
accordance with 7.7. hôïp vôùi yeâu caàu cuûa 7.7

7.4. Hazard analysis 7.4. Phaân tích moái nguy

7.4.1. General 7.4.1. Khaùi quaùt

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The food safety team SHALL conduct a Nhoùm an toaøn thöïc phaåm PHAÛI (82) thöïc
hazard analysis to determine which hazards hieän vieäc phaân tích moái nguy ñeå xaùc ñònh
need to be controlled, the degree of control moái nguy naøo caàn ñöôïc kieåm soaùt, möùc ñoä
required to ensure food safety, and which kieåm soaùt yeâu caàu ñeå ñaûm baûo an toaøn thöïc
combination of control measures is required. phaåm, cuõng nhö söï caàn thieát phaûi phoái hôïp
caùc bieän phaùp kieåm soaùt.
7.4.2. Hazard identification and 7.4.2. Nhaän daïng caùc moái nguy vaø xaùc ñònh
determination of acceptable levels möùc chaáp nhaän

7.4.2.1. All food safety hazards that are 7.4.2.1 Taát caû caùc moái nguy veà an toaøn thöïc
reasonably expected to occur in relation to phaåm coù theå xaûy ra vôùi saûn phaåm , quy trình
the type of product, type of process and vaø caùc phöông tieän saûn xuaát hieän coù PHAÛI
actual processing facilities SHALL be (83) ñöôïc nhaän daïng vaø löu hoà sô. Vieäc
identified and recorded. The identification nhaän daïng PHAÛI (84) döïa treân :
SHALL be based on

a) the preliminary information and data a. caùc thoâng tin ban ñaàu vaø döõ lieäu ñöôïc thu
collected according to 7.3, thaäp theo yeâu caàu cuûa 7.3 ,

b) experience, b. kinh nghieäm

c) external information including, to the c. caùc thoâng tin beân ngoaøi, trong phaïm vi
extent possible, epidemiological and other coù theå, bao goàm caùc thoâng tin veà dòch beänh
historical data, and vaø caùc döõ lieäu cuûa quaù khöù, vaø

d) information from the food chain on food d. Caùc thoâng tin töø daây chuyeån thöïc phaåm
safety hazards that may be of relevance for lieân quan ñeán caùc moái nguy coù khaû naêng aûnh
the safety of the end products, intermediate höôûng ñeán an toaøn cuûa thaønh phaåm, baùn
products, and the food consumption. thaønh phaåm vaø vòec söû duïng thöïc phaåm.

The step(s) (from raw materials, processing

PHAÛI (85) chæ ra caùc coâng ñoaïn (töø nguyeân
and distribution) at which each food safety lieäu, saûn xuaát vaø phaân phoái) maø moái nguy veà
hazard may be introduced SHALL be an toaøn thöïc phaåm coù khaû naêng xuaát hieän.
indicated.

7.4.2.2 When identifying the hazards, 7.4.2.2 Khi nhaän daïng caùc moái nguy, PHAÛI
consideration SHALL be given to (86) xem xeùt :

a) the steps preceding and following the a. caùc coâng ñoaïn tröôùc vaø sau coâng ñoaïn
specified operation, ñang xem xeùt

b) the process equipment, utilities/services b. Thieát bò saûn xuaát, caùc tieän ích /dòch vuï vaø
and surroundings, and ñieàu kieän xung quanh, vaø

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c) the preceding and following links in the c. caùc maét xích tröôùc vaø sau trong daây
food chain. chuyeàn thöïc phaåm.

7.4.2.3. For each of the food safety hazards 7.4.2.3 Khi coù theå, PHAÛI (87) xaùc ñònh möùc
identified, the acceptable level of the food chaáp nhaän ôû thaønh phaåm ñoái vôùi töøng moái
safety hazard in the end product SHALL be nguy veà an toaøn thöïc phaåm ñöôïc nhaän daïng.
determined whenever possible. The Khi xaùc ñònh möùc ñoä chaáp nhaän PHAÛI(88)
determined level SHALL take into account quan taâm ñeán caùc yeâu caàu luaät ñònh , yeâu
established statutory and regulatory caàu veà an toaøn thöïc phaåm cuûa khaùch haøng,
requirements, customer food safety muïc ñích söû duïng do khaùch haøng xaùc ñònh
requirements, the intended use by the vaø caùc thoâng tin khaùc coù lieân quan. Caùc laäp
customer and other relevant data. The luaän vaø keát quaû xaùc ñònh möùc chaáp nhaän
justification for, and the result of, the PHAÛI (89) ñöôïc löu hoà sô.
determination SHALL be recorded.

7.4.3 Hazard assessment 7.4.3. Ñaùnh giaù moái nguy

A hazard assessment SHALL be conducted Vôùi moãi moái nguy ñöôïc nhaän daïng (xem
to determine, for each food safety hazard 7.4.2), PHAÛI (90) thöïc hieän vieäc ñaùnh giaù
identified (see 7.4.2), whether its moái nguy ñeå xaùc ñònh vieäc loaïi boû hoaëc
elimination or reduction to acceptable levels giaûm thieåu moái nguy tôùi möùc chaáp nhaän coù
is essential to the production of a safe food, caàn thieát cho vieäc saûn xuaát thöïc phaåm an
and whether its control is needed to enable toaøn hay khoâng, vaø vieäc kieåm soaùt moái nguy
the defined acceptable levels to be met. coù caàn thieát cho vieäc ñaûm baûo ñaït ñöôïc möùc
chaáp nhaän ñaõ xaùc ñònh .

Each food safety hazard SHALL be Moãi moái nguy veà an toaøn thöïc phaåm PHAÛI
evaluated according to the possible severity (91) ñöôïc ñaùnh giaù döïa treân cô sôû möùc ñoä
of adverse health effects and the likelihood nghieâm troïng cuûa caùc aûnh höôûng baát lôïi ñeán
of their occurrence. The methodology used söùc khoûe vaø khaû naêng xaûy ra cuûa caùc moái
SHALL be described, and the results of the nguy. Phöông phaùp ñaùnh giaù ñöôïc söû duïng
food safety hazard assessment SHALL be PHAÛI (92) ñöôïc moâ taû , vaø keát quaû ñaùnh giaù
recorded. moái nguy PHAÛI (93) ñöôïc löu hoà sô.

7.4.4 Selection and assessment of control 7.4.4. Choïn löïa vaø ñaùnh giaù caùc bieän phaùp
measures kieåm soaùt

Based on the hazard assessment of 7.4.3, an Döïa treân keát quaû ñaùnh giaù caùc moái nguy ôû
appropriate combination of control measures 7.4.3 , PHAÛI (94) löïa choïn moät toå hôïp caùc
SHALL be selected which is capable of bieän phaùp kieåm soaùt thích hôïp nhaèm ngaên
preventing, eliminating or reducing these ngöøa , loaïi boû hoaëc giaûm thieåu caùc moái nguy
food safety hazards to defined acceptable veà an toaøn thöïc phaåm tôùi möùc chaáp nhaän ñaõ
levels. xaùc ñònh.

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In this selection, each of the control Trong quaù trình löï choïn, moãi bieän phaùp kieåm
measures as described in 7.3.5.2 SHALL be soaùt ñöôïc neâu trong 7.3.5.2, PHAÛI (95) ñöôïc
reviewed with respect to its effectiveness xem xeùt veà tính hieäu quaû cuûa noù ñoái vôùi caùc
against the identified food safety hazards. moái nguy ñaõ ñöôïc nhaän daïng.

The control measure selected SHALL be Caùc bieän phaùp kieåm soaùt ñöôïc löïa choïn
categorized as to whether they need to be PHAÛI (96) ñöôïc phaân loaïi theo möùc ñoä caàn
managed through operational PRP(s) or by thieát phaûi quaûn lyù baèng keá hoaïch HACCP
the HACCP plan. hay baèng caùc chöông trình vaän haønh tieân
quyeát (operational PRPs).
The selection and categorization SHALL be Söï choïn löïa vaø phaân loaïi PHAÛI (97) ñöôïc
carried out using a logical approach that thöïc hieän thoâng qua vieäc tieáp caän moät caùch
includes assessments with regard to the hôïp lyù bao goàm vieäc ñaùnh giaù caùc vaán ñeà
following: sau:

a) its effect on identified food safety hazards a. söï taùc ñoäng cuûa bieän phaùp kieåm soaùt ñoái
relative to the strictness applied; vôùi moái nguy veà an toaøn thöïc phaåm töông
öùng vôùi möùc ñoä nghieâm ngaët ñöôïc aùp duïng.
b) its feasibility for monitoring (e.g. ability b. tính khaû thi cuûa vieäc giaùm saùt (Ví duï: khaû
to be monitored in a timely manner to naêng giaùm saùt kòp thôøi ñeå ñaûm baûo caùc bieän
enable immediate corrections); phaùp khaéc phuïc ñöôïc thöïc hieän töùc thôøi).
c) its place within the system relative to c. vò trí cuûa bieän phaùp kieåm soaùt trong heä
other control measures; thoáng töông xöùng vôùi caùc bieän phaùp khaùc.
d) the likelihood of failure in the functioning d. khaû naêng sai leäch cuûa bieän phaùp kieåm
of a control measure or significant soaùt hoaëc caùc söï bieán thieân ñaùng keå cuûa quy
processing variability; trình saûn xuaát.
e) the severity of the consequence(s) in the e. möùc ñoä nghieâm troïng cuûa (caùc) haäu quaû
case of failure in its functioning; khi caùc bieän phaùp kieåm soaùt bò sai leäch

f) whether the control measure is specially f. bieän phaùp kieåm soaùt coù ñöôïc thieát keá vaø
established and applied to eliminate or ñöôïc aùp duïng ñaëc bieät ñeå loaïi boû hoaëc giaûm
significantly reduce the level of hazard(s); thieåu ñaùng keå möùc ñoä cuûa caùc moái nguy.
g) synergistic effects (i.e. interaction that g. caùc taùc ñoäng toång hôïp (ví duï söï töông taùc
occur between two or more measures xuaát hieän giöõa hai hay nhieàu bieän phaùp laøm
resulting in their combined effect being hieäu quaû toång hôïp cao hôn toång hieäu quaû cuûa
higher than the sum of their individual caùc bieän phaùp ñôn leû.)
effects).

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Control measures categorized as belonging Caùc bieän phaùp kieåm soaùt thuoäc keá hoaïch
to the HACCP plan SHALL be implemented HACCP PHAÛI (98) ñöôïc trieån khai theo yeâu
in accordance with 7.6. Other control caàu cuûa 7.6. Caùc bieän phaùp khaùc PHAÛI (99)
measures SHALL be implemented as ñöôïc thöïc hieän ôû chöông trình vaän haønh tieân
operational PRP(s) according to clause 7.5. quyeát nhö yeâu caàu cuûa 7.5
The methodology and parameters used for Phöông phaùp vaø caùc tieâu chí söû duïng cho vieäc
the categorization SHALL be described in phaân loaïi PHAÛI (100) ñöôïc moâ taû baèng vaên
documents and the results of the assessment baûn, vaø keát quaû cuûa vieäc ñaùnh giaù PHAÛI
SHALL be recorded. (101) ñöôïc löu hoà sô.

7.5. Establishing the operational 7.5. Xaây döïng caùc chöông trình vaän
prerequisite programs (PRPs ) haønh tieân quyeát (PRPs)

The operational PRP(s) SHALL be (caùc) chöông trình vaän haønh tieân quyeát
documented and SHALL include the PHAÛI (102) ñöôïc vaên baûn hoùa vaø moãi
following information for each programme: chöông trình PHAÛI (103) bao goàm caùc thoâng
tin sau ñaây:
a) food safety hazard(s) to be controlled by a. caùc moái nguy veà an toaøn thöïc phaåm ñöôïc
the programme (see 7.4.4); kieåm soaùt bôûi chöông trình (xem 7.4.4);

b) control measures (see 7.4.4); b. caùc bieän phaùp kieåm soaùt (7.4.4);

c) monitoring procedures that demonstrate c. thuû tuïc giaùm saùt ñeå chöùng minh chöông
that the operational PRPs are implemented; trình tieân quyeát ñöôïc thöïc hieän;
d) corrections and corrective actions to be d. söï khaéc phuïc vaø haønh ñoäng khaéc phuïc
taken if monitoring shows that the ñöôïc thöïc hieän neáu keát quaû giaùm saùt cho
operational PRPs are not in control (see thaáy caùc chöông trình vaän haønh tieân quyeát bò
7.10.1 and 7.10.2, respectively); maát kieåm soaùt(xem 7.10.1 vaø 7.10.2);
e) responsibilities and authorities; e. caùc traùch nhieäm vaø quyeàn haïn ;
f) record(s) of monitoring. f. Caùc hoà sô cuûa vieäc giaùm saùt .

7.6 Establishing the HACCP plan 7.6. Xaây döïng keá hoaïch HACCP

7.6.1 HACCP plan 7.6.2. Keá hoaïch HACCP

The HACCP plan SHALL be documented Keá hoaïch HACCP PHAÛI (104) ñöôïc vaên
and SHALL include the following baûn hoaù vaø PHAÛI (105) bao goàm caùc thoâng
information for each identified critical tin sau ñaây cho moãi CCP ñöôïc xaùc ñònh
control point (CCP):

a) food safety hazard(s) to be controlled at a. moái nguy veà an toaøn thöïc phaåm ñöôïc
the CCP (see 7.4.4); kieåm soaùt taïi CCP (xem 7.4.4);

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b) control measure(s) (see 7.4.4); b. caùc bieän phaùp kieåm soaùt (xem 7.4.4)
c) critical limit(s) (see 7.6.3); c. caùc giôùi haïn tôùi haïn ( xem 7.6.3);
d) monitoring procedure(s) (see 7.6.4); d. caùc thuû tuïc giaùm saùt ( xem 7.6.4);
e) correction and corrective action(s) to be e. söï khaéc phuïc vaø caùc haønh ñoäng khaéc
taken if critical limits are exceeded (see phuïc ñöôïc thöïc hieän khi thoâng soá vöôït giôùi
7.6.5); haïn tôùi haïn (xem 7.6.5);
f) responsibilities and authorities; f. caùc traùch nhieäm vaø quyeàn haïn;

g) records of monitoring g. caùc hoà sô giaùm saùt

7.6.2 Identification of critical control 7.6.2. Nhaän daïng caùc ñieåm kieåm soaùt tôùi
points (CCPs) haïn (CCPs)

For each hazard that is to be controlled by ÖÙng vôùi moãi moái nguy ñöôïc kieåm soaùt baèng
the HACCP plan, CCP(s) SHALL be keá hoaïch HACCP, (caùc) ñieåm kieåm soaùt tôùi
identified for the control measures identified haïn (CCP) PHAÛI (106) ñöôïc nhaän daïng cho
(see 7.4.4). caùc bieän phaùp kieåm soaùt ñöôïc xaùc ñònh (xem
7.4.4).
7.6.3 Determination of critical limits for 7.6.3. Xaùc ñònh giôùi haïn tôùi haïn cho caùc
critical control points ñieåm kieåm soaùt tôùi haïn (CCPs)

Critical limits SHALL be determined for the Caùc giôùi haïn tôùi haïn PHAÛI (107) ñöôïc xaùc
monitoring established for each CCP. ñònh cho vieäc giaùm saùt ñöôïc thieát laäp taïi
CCP.

Critical limits SHALL be established to Giôùi haïn tôùi haïn PHAÛI (108) ñöôïc thieát laäp
ensure that the identified acceptable level of nhaèm ñaûm baûo caùc moái nguy ôû thaønh phaåm
the food safety hazard in the end product khoâng vöôït möùc chaáp nhaän veà ñeán an toaøn
(see 7.4.2) is not exceed. thöïc phaåm (xem 7.4.2) ñaõ xaùc ñònh .

Critical limits SHALL be measurable. Giôùi haïn tôùi haïn PHAÛI (109) ño löôøng ñöôïc

The rationale for chosen critical limits

Lyù do choïn Giôùi haïn tôùi haïn PHAÛI (110)
SHALL be documented. ñöôïc vaên baûn hoaù.

Critical limits base on subjective data (such Giôùi haïn tôùi haïn döïa treân caùc döõ lieäu chuû
as visual inspection of product, process, quan (nhö kieåm tra ngoaïi quan saûn phaåm, quy
handling, etc.) SHALL be supported by trình, quaù trình xöû lyù ...) PHAÛI (111) ñi keøm
instructions or specifications and/or vôùi caùc höôùng daãn hoaëc chuaån möïc vaø/hoaëc
education and training. quy trình ñaøo taïo hay huaán luyeän.

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7.6.4. System for the monitoring of critical 7.6.4. Heä thoáng giaùm saùt caùc ñieåm kieåm
control points soaùt tôùi haïn

A monitoring system SHALL be established Moät heäï thoáng giaùm saùt PHAÛI (112) ñöôïc
for each CCP to demonstrate that the CCP is thieát laäp cho töøng CCP ñeå chöùng toû CCP
in control. The system SHALL include all ñöïôc kieåm soaùt. Heä thoáng PHAÛI (113) bao
scheduled measurements or observations goàm taát caû caùc hoaït ñoäng ño löôøng theo keá
relative to the critical limit(s). hoaïch hoaëc caùc quan saùt lieân quan ñeán giôùi
haïn tôùi haïn.
The monitoring system SHALL consist of Heä thoáng giaùm saùt PHAÛI (114) bao goàm
relevant procedures, instructions and records caùc thuû tuïc, höôùng daãn vaø caùc hoà sô lieân
that cover the following: quan, bao goàm caùc vaán ñeà sau :

a) measurements or observations that a. vieäc ño löôøng hoaëc quan saùt nhaèm cung
provide results within an adequate time caáp keát quaû trong thôøi gian yeâu caàu.
frame;

b) monitoring devices used; b. caùc phöông tieän giaùm saùt ñöôïc söû duïng

c) applicable calibration methods (see 8.3); c. caùc phöông phaùp hieäu chuaån ñöôïc aùp
duïng (xem 8.3)
d) monitoring frequency; d. taàn xuaát giaùm saùt

e) responsibility and authority related to e. traùch nhieäm vaø quyeàn haïn lieân quan ñeán
monitoring and evaluation of monitoring vieäc giaùm saùt vaø ñaùnh giaù caùc keát quaû giaùm
results; saùt.

f) record requirements and methods. f. caùc yeâu caàu veà ghi hoà sô vaø phöông
phaùp.
The monitoring methods and frequency Caùc bieän phaùp giaùm saùt & taàn xuaát giaùm saùt
SHALL be capable of determining when the PHAÛI (115) coù khaû naêng xaùc ñònh kòp thôøi
critical limits have been exceeded in time thôøi ñieåm thoâng soá vöôït giôùi haïn tôùi haïn ñeå
for the product to be isolated before it is thöïc hieän coâ laäp saûn phaåm tröôùc khi chuùng
used or consumed. ñöôïc söû duïng hoaëc tieâu duøng.

7.6.5. Actions when monitoring results 7.6.5. Caùc haønh ñoäng khi keát quaû giaùm saùt
exceed critical limits vöôït giôùi haïn tôùi haïn

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Planned corrections and corrective actions to PHAÛI (116) neâu cuï theå trong keá hoaïch
be taken when critical limits are exceeded HACCP caùc söï khaéc phuïc vaø haønh ñoäng
SHALL be specified in the HACCP plan. khaéc phuïc ñöôïc hoaïch ñònh ñeå thöïc hieän khi
The actions SHALL ensure that the cause of thoâng soá vöôït giôùi haïn tôùi haïn. Caùc haønh
Nonconformity is identified, that the ñoäng PHAÛI (117) ñaûm baûo nguyeân nhaân
parameter(s) controlled at the CCP is (are) cuûa söï khoâng phuø hôïp ñöôïc xaùc ñònh, caùc
brought back under control, and that thoâng soá kieåm soaùt taïi CCP ñöôïc kieåm soaùt
recurrence is prevented (see 7.10.2). trôû laïi vaø ngaên ngöøa söï taùi dieãn (xem 7.10.2)

Documented procedures SHALL be PHAÛI (118) laäp vaø duy trì thuû tuïc daïng vaên
established and maintained for appropriate baûn cho vieäc xöû lyù caùc saûn phaåm coù nguy cô
handling of potentially unsafe products to khoâng an toaøn moät caùch thích hôïp nhaèm ñaûm
ensure that they are not released until they baûo caùc saûn phaåm naøy khoâng ñöôïc thoâng qua
have been evaluated (see 7.10.3). cho ñeán khi chuùng ñöôïc ñaùnh giaù (xem
7.10.3)
7.7. Updating of preliminary information 7.7. Caäp nhaät caùc thoâng tin ban ñaàu vaø caùc
and documents specifying the PRPs and taøi lieäu moâ taû caùc chöông trình tieân quyeát
the HACCP plan vaø keá hoaïch HACCP

Following the establishment of operational Sau khi ñaõ thieát laäp caùc chöông trình vaän
PRP(s) (see 7.5) and/or the HACCP plan haønh tieân quyeát (operational PRPs) (xem
(see 7.6), the organization SHALL update 7.5.5) vaø /hoaëc Keá hoaïch HACCP (xem
the following information, if necessary: 7.6), khi caàn thieát, toå chöùc PHAÛI (119) caäp
nhaät caùc thoâng tin sau ñaây ;
a) product characteristics (see 7.3.3); a. caùc ñaëc tính cuûa saûn phaåm (xem 7.3.3)
b) intended use (see 7.3.4); b. muïc ñích söû duïng (xem 7.3.4)
c) flow diagrams (see 7.3.5.1); c. sô ñoà quy trình saûn xuaát (xem 7.3.5.1)
d) process steps (see 7.3.5.2); d. caùc coâng ñoaïn saûn xuaát (xem 7.3.5.2)
e) control measures (see 7.3.5.2). e. caùc bieän phaùp kieåm soaùt (xem 7.3.5.2)

If necessary, the HACCP plan (see 7.6.1) Khi caàn thieát, keá hoaïch HACCP (xem 7.6.1)
and the procedures and instructions vaø caùc thuû tuïc, caùc höôùng daãn veà chöông
specifying the PRP(s) (see 7.2) SHALL be trình tieân quyeát PRPs (xem 7.2) PHAÛI (120)
amended. ñöôïc ñieàu chænh.

7.8 Verification planning 7.8. Hoaïch ñònh vieäc thaåm tra

Verification planning SHALL define the Hoaïch ñònh vieäc thaåm tra PHAÛI (121) xaùc
purpose, methods, frequencies and ñònh muïc ñích, caùc phöông phaùp, taàn xuaát vaø
responsibilities for the verification activities. caùc traùch nhieäm cho caùc hoaït ñoäng thaåm tra.
The verification activities SHALL confirm Hoaït ñoäng thaåm tra PHAÛI (122) xaùc nhaän
that caùc ñieàu sau :

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a) the PRP(s) are implemented (see 7.2); a. caùc chöông trình tieân quyeát PRPs ñöôïc
thöïc hieän (xem 7.2);
b) input to the hazard analysis (see 7.3) is b. ñaàu vaøo cuûa hoaït ñoäng phaân tích moái
continually updated; nguy (xem 7.3) ñöôïc caäp nhaät lieân tuïc;

c) the operational PRP(s) (see 7.5) and the c. caùc chöông trình vaän haønh tieân quyeát
elements within the HACCP plan (see 7.6.1) (operational PRPs) (xem 7.5) vaø caùc yeáu toá
are implemented and effective; trong keá hoaïch HACCP (xem 7.6.1) ñöôïc
trieån khai aùp duïng vaø coù hieäu quaû;
d) hazard levels are within identified d. möùc ñoä cuûa moái nguy naèm trong möùc
acceptable levels (see 7.4.2), and chaáp nhaän ñaõ xaùc ñònh (xem 7.4.2), vaø

e) other procedures required by the e. caùc thuû tuïc khaùc do toå chöùc töï xaùc ñònh
organization are implemented and effective. ñöôïc trieån khai aùp duïng vaø coù hieäu quaû.

The output of this planning SHALL be in a Ñaàu ra cuûa vieäc hoaïch ñònh PHAÛI (123) ôû
form suitable for the organization’s method daïng phuø hôïp vôùi phöông thöùc hoaït ñoäng cuûa
of operations. toå chöùc.

Verification results SHALL be recorded and Keát quaû thaåm tra PHAÛI (124) ñöôïc ghi hoà sô
SHALL be communicated to the food safety vaø PHAÛI (125) ñöôïc thoâng tin cho Nhoùm An
team. Verification results SHALL be Toaøn Thöïc Phaåm. Keát quaû thaåm tra PHAÛI
provided to enable the analysis of the results (126) ñöôïc cung caáp ñeå thöïc hieän hoaït ñoäng
of the verification activities (see 8.4.3). phaân tích keát quaû cuûa caùc hoaït ñoäng thaåm tra
(xem 8.4.3).
If the system verification is based on testing Trong tröôøng hôïp thaåm tra döïa treân keát quaû
of end product samples, and where such test kieåm tra maãu thaønh phaåm vaø caùc maãu kieåm
samples show nonconformity with the tra cho keát quaû khoâng phuø hôïp vôùi möùc chaáp
acceptable level of the food safety hazard nhaän veà an toaøn thöïc phaåm (xem 7.4.2) , caùc
(see 7.4.2), the affected lots of product loâ saûn phaåm bò aûnh höôûng PHAÛI (127) ñöôïc
SHALL be handled as potentially unsafe in xöû lyù nhö caùc Saûn phaåm coù nguy cô khoâng
accordance with 7.10.3. an toaøn nhö yeâu caàu cuûa 7.10.3

7.9 Traceability system 7.9. Heä thoáng truy tìm nguoàn goác

The organization SHALL establish and Toå chöùc PHAÛI (128) thieát laäp vaø aùp duïng
apply a traceability system that enables the moät heä thoáng truy tìm nguoàn goác saûn phaåm
identification of product lots and their coù khaû naêng nhaän daïng caùc loâ saûn phaåm vaø
relation to batches of raw materials, lieân heä cuûa loâ saûn phaåm vôùi caùc loâ nguyeân
processing and delivery records. lieäu, loâ saûn xuaát vaø caùc hoà sô veà giao haøng.

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The traceability system SHALL be able to Heä thoáng truy veát PHAÛI (129) coù khaû naêng
identify incoming materials from the nhaän daïng nguyeân lieäu ñaàu vaøo töø caùc nhaø
immediate suppliers and the initial cung caáp trung gian vaø nôi phaân phoái ñaàu
distribution route of the end product. tieân cuûa thaønh phaåm.

Traceability records SHALL be Hoà sô truy tìm nguoàn goác PHAÛI (130) ñöôïc
maintained for a defined period for duy trì trong moät thôøi gian xaùc ñònh hoã trôï
system assessment to enable the handling vieäc xöû lyù caùc saûn phaåm coù nguy cô khoâng an
of potentially unsafe products and in the toaøn vaø trong tröôøng hôïp thu hoài saûn phaåm.
event of product withdrawal.
Records SHALL be in accordance with Hoà sô PHAÛI (131) phuø hôïp vôùi yeâu caàu luaät
statutory and regulatory requirements and phaùp vaø cheá ñònh vaø caùc yeâu caàu cuûa khaùch
customer requirement and may, for haøng vaø, ví duï nhö, döïa treân vieäc nhaän daïng
example, be based on the end product lot loâ thaønh phaåm.
identification.

7.10 Control of nonconformity 7.10. Kieåm soaùt söï khoâng phuø hôïp

7.10.1 Corrections 7.10.1. Söï khaéc phuïc

The organization SHALL ensure that when Toåû chöùc PHAÛI (132) ñaûm baûo khi giôùi haïn
critical limits for CCP(s) are exceed (see tôùi haïn taïi CCP vöôït chuaån (xem 7.6.5) hoaëc
7.6.5), or there is a loss of control of khi coù söï maát kieåm soaùt ñoái vôùi caùc chöông
operational PRP(s), the products affected trình vaän haønh tieân quyeát, thaønh phaåm bò
are identified and controlled with regard to aûnh höôûng ñöôïc nhaän daïng vaø vieäc söû duïng
their use and release. vaø xuaát xöôûng saûn phaåm naøy ñöôïc kieåm soaùt
.
A documented procedure SHALL be Moät thuû tuïc daïng vaên baûn PHAÛI (133) ñöôïc
established and maintained defining thieát laäp vaø duy trì ñeå xaùc ñònh

a) the identification and assessment of a. vieäc nhaän daïng vaø ñaùnh giaù caùc thaønh
affected end products to determine their phaåm bò aûnh höôûng ñeå xaùc ñònh caùch xöû lyù
proper handling (see 7.10.3), and thích hôïp (xem 7.10.3), vaø

b) a review of the corrections carried out. b. vieäc xem xeùt söï khaéc phuïc ñaõ ñöôïc thöïc
hieän.

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Products manufactured under conditions Saûn phaåm ñöôïc saûn xuaát trong ñieàu kieän
where critical limits have been exceeded (thôøi ñieåm) giôùi haïn tôùi haïn vöôït chuaån laø
are potentially unsafe products and SHALL caùc saûn phaåm coù nguy cô khoâng an toaøn vaø
be handled in accordance with 7.10.3. PHAÛI (134) ñöôïc xöû lyù theo yeâu caàu cuûa
Products manufactured under conditions 7.10.3. Saûn phaåm ñöôïc saûn xuaát trong ñieàu
where operational PRP(s) have not been kieän (thôøi ñieåm) caùc chöông trình vaän haønh
conformed with SHALL be evaluated with tieân quyeát khoâng phuø hôïp PHAÛI (135) ñöôïc
respect to the cause(s) of nonconformity ñaùnh giaù, coù xem xeùt ñeán nguyeân nhaân cuûa
and to the consequences thereof in terms of söï khoâng phuø hôïp vaø haäu quaû keùo theo trong
food safety and SHALL, where necessary, phaïm vi veà an toaøn thöïc phaåm, vaø khi caàn
be handled in accordance with 7.10.3. The thieát PHAÛI (136) ñöôïc xöû lyù theo yeâu caàu
evaluation SHALL be recorded. cuûa 7.10.3. Keát quaû ñaùnh giaù PHAÛI (137)
ñöôïc löu hoà sô.

All corrections SHALL be approved by the Taát caû caùc söï khaéc phuïc PHAÛI(138) ñöôïc
responsible person(s) and SHALL be pheâ duyeät bôûi (caùc) caù nhaân coù traùch nhieäm,
recorded together with information on the vaø PHAÛI (139) ñöôïc löu hoà sô bao goàm
nature of the nonconformity, its cause(s) thoâng tin veà baûn chaát cuûa söï khoâng phuø hôïp,
and consequence(s), including information caùc nguyeân nhaân vaø caùc haäu quaû, bao goàm
needed for traceability purposes related to thoâng tin caàn thieát cho muïc ñích truy tìm
the nonconforming lots. nguoàn goác caùc loâ saûn phaåm khoâng phuø hôïp.

7.10.2 Corrective actions 7.10.2. Haønh ñoäng khaéc phuïc

Data derived from the monitoring of Caùc döõ lieäu thu ñöôïc töø vieäc giaùm saùt caùc
operational PRPs and CCPs SHALL be chöông trình vaän haønh tieân quyeát vaø caùc
evaluated by designated person(s) with CCP PHAÛI (140) ñöôïc ñaùnh giaù bôûi (caùc) caù
sufficient knowledge (see 6.2) and nhaân ñöôïc phaân coâng coù ñuû kieán thöùc (xem
authority (see 5.4) to initiate corrective 6.2) vaø thaåm quyeàn (xem 5.4) ñeå ñöa ra caùc
actions. haønh ñoäng khaéc phuïc.

Corrective actions SHALL be initiated Haønh ñoäng khaéc phuïc PHAÛI (141) ñöôïc ñeà
when critical limits are exceeded (see xöôùng khi giôùi haïn tôùi haïn vöôït chuaån (xem
7.6.5) or when there is a lack of conformity 7.6.5) hoaëc khi coù caùc thieáu soùt trong aùp
with operational PRP(s). duïng caùc chöông trình vaän haønh tieân quyeát.

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The organization SHALL establish and Toå chöùc PHAÛI(142) thieát laäp vaø duy trì thuû
maintain documented procedures that tuïc daïng vaên baûn, xaùc ñònh cuï theå caùc haønh
specify appropriate actions to identify and ñoäng thích hôïp ñeå nhaän daïng vaø loaïi boû
eliminate the cause of detected nguyeân nhaân cuûa caùc khoâng phuø hôïp ñöôïc
nonconformities, to prevent recurrence, and phaùt hieän, nhaèm ngaên ngöøa söï taùi dieãn, vaø
to bring the process or system back into ñeå taùi laäp laïi söï kieåm soaùt ñoái vôùi quy trình
control after nonconformity is encountered. vaø heä thoáng sau khi söï khoâng phuø hôïp xaûy ra
These actions include .
Caùc haønh ñoäng naøy bao goàm:
a) reviewing nonconformities (including a. vieäc xem xeùt caùc söï khoâng phuø hôïp (bao
customer complaints), goàm caùc khieáu naïi cuûa khaùch haøng)

b) reviewing trends in monitoring results b. vieäc xem xeùt xu höôùng cuûa caùc keát quaû
that may indicate development towards loss giaùm saùt coù khuynh höôùng phaùt trieån theo
of control, höôùng maát kieåm soaùt.

c) determining the cause(s) of c. vieäc xaùc ñònh caùc nguyeân nhaân cuûa caùc
nonconformities, söï khoâng phuø hôïp

d) evaluating the need for action to ensure d. vieäc ñaùnh giaù söï caàn thieát coù haønh ñoäng
that nonconformities do not recur, ñeå ñaûm baûo söï khoâng phuø hôïp khoâng taùi
dieãn.
e) determining and implementing the e. vieäc xaùc ñònh vaø thöïc hieän caùc haønh
actions needed, ñoäng caàn thieát

f) recording the results of corrective actions f. vieäc löu hoà sô keát quaû cuûa haønh ñoäng
taken, and khaéc phuïc ñöôïc thöïc hieän, vaø

g) reviewing corrective actions taken to g. vieäc xem xeùt caùc haønh ñoäng khaéc phuïc
ensure that they are effective. ñöôïc thöïc hieän ñeå ñaûm baûo chuùng coù hieäu
quaû .
Corrective actions SHALL be recorded. Caùc haønh ñoäng khaéc phuïc PHAÛI(143) ñöôïc
löu hoà sô .
7.10.3 Handling of potentially unsafe 7.10.3. Xöû lyù caùc saûn phaåm coù nguy cô
products khoâng an toaøn

7.10.3.1. General 7.10.3.1. Khaùi quaùt

The organization SHALL handle Toå chöùc PHAÛI (144) xöû lyù caùc saûn phaåm
nonconforming product by taking action(s) khoâng phuø hôïp baèng caùch thöïc hieän caùc
to prevent the nonconforming product from haønh ñoäng ñeå ngaên ngöøa saûn phaåm khoâng
entering the food chain unless it is possible phuø hôïp tham gia vaøo daây chuyeàn thöïc
to ensure that phaåm, tröø khi coù theå ñaûm baûo raèng

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a) the food safety hazard(s) of concern a. caùc moái nguy veà an toaøn thöïc phaåm caàn
has(ve) been reduced to the defined quan taâm ñaõ ñöôïc giaûm thieåu ñeán möùc chaáp
acceptable levels; nhaän ñaõ xaùc ñònh;

b) the food safety hazard(s) of concern will b. caùc moái nguy veà an toaøn thöïc phaåm caàn
be reduced to identified acceptable levels quan taâm seõ ñöôïc giaûm thieåu ñeán möùc chaáp
(see 7.4.2) prior to entering into the food nhaän ñaõ xaùc ñònh, tröôùc khi tham gia vaøo daây
chain, or chuyeàn thöïc phaåm, hoaëc

c) the product still meets the defined c. maëc duø coù söï khoâng phuø hôïp xaûy ra, saûn
acceptable level(s) of the food safety phaåm vaãn ñaùp öùng caùc möùc chaáp nhaän ñaõ
hazard(s) of concern despite the ñöôïc xaùc ñònh cho caùc moái nguy veà an toaøn
nonconformity. thöïc phaåm caàn quan taâm.

All lots of product that may have been Taát caû caùc loâ saûn phaåm coù khaû naêng bò aûnh
affected by a nonconforming situation höôûng bôûi tình huoáng khoâng phuø hôïp PHAÛI
SHALL be held under control of the (145) ñöôïc toå chöùc löu giöõ coù kieåm soaùt cho
organization until they have been ñeán khi chuùng ñöïôc ñaùnh giaù.
evaluated.
If product that have left the control of the Neáu saûn phaåm ñöôïc xaùc ñònh laø khoâng an
organization are subsequently determined toaøn sau khi chuùng ñaõ rôøi khoûi phaïm vi kieåm
to be unsafe, the organization SHALL soaùt cuûa toå chöùc, toå chöùc PHAÛI (146) thoâng
notify relevant interested parties and baùo cho caùc beân lieân quan vaø khôûi xöôùng
initiate a withdrawal (see 7.10.4). quaù trình thu hoài (xem 7.10.4)

NOTE The term “withdrawal” includes Chuù thích: Thuaät ngöõ “ withdrawal” bao goàm
recall. “recall”

The controls and related responses and Vieäc kieåm soaùt vaø caùc giaûi phaùp öùng phoù vaø
authorization for dealing with potentially caùc thaåm quyeàn xöû lyù caùc Saûn phaåm coù nguy
unsafe products SHALL be documented. cô khoâng an toaøn PHAÛI (147) ñöôïc vaên baûn
hoaù.
7.10.3.2 Evaluation for release 7.10.3.2. Ñaùnh giaù vieäc xuaát xöôûng

Each lot of product affected by the Moãi loâ saûn phaåm bò aûnh höôûng bôûi söï khoâng
nonconformity SHALL only be released as phuø hôïp CHÆ ÑÖÔÏC PHEÙP xuaát xöôûng nhö
safe when any of the following conditions saûn phaåm an toaøn khi vaø chæ khi moät trong
apply: caùc ñieàu kieän sau ñaây xaûy ra:

a) evidence other than the monitoring a. coù baèng chöùng boå sung beân caïnh heä
system demonstrates that the control thoáng giaùm saùt chöùng toû laø caùc bieän phaùp
measures have been effective; kieåm soaùt coù hieäu quaû;

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b) evidence shows that the combined effect b. baèng chöùng chöùng minh ï hieäu quaû toång
of the control measures for that particular hôïp cuûa caùc bieän phaùp kieåm soaùt cho saûn
product complies with the performance phaåm ñang xem xeùt phuø hôïp vôùi keát quaû
intended (i.e. identified acceptable levels mong ñôïi ( vd möùc chaáp nhaän ñaõ xaùc ñònh
as identified in accordance with 7.4.2); phuø hôïp vôùi möùc ñöôïc xaùc ñònh ôû 7.4.2)

c) the results of sampling, analysis and/or c. caùc keát quaû laáy maãu, phaân tích vaø/hoaëc
other verification activities demonstrate caùc hoaït ñoäng thaåm tra chöùng toû laø loâ saûn
that the affected lot of product complies phaåm bò aûnh höôûng phuø hôïp vôùi möùc chaáp
with the identified acceptable levels for the nhaän ñaõ ñöôïc xaùc ñònh cho caùc moái nguy caàn
food safety hazard(s) concerned. quan taâm.

7.10.3.3 Disposition of nonconforming 7.10.3.3. Xöû lyù caùc saûn phaåm khoâng phuø
products hôïp
Following evaluation, if the lot of product is Sau khi ñaùnh giaù, neáu loâ saûn phaåm khoâng
not acceptable for release it SHALL be ñöôïc chaáp nhaän cho xuaát xöôûng, chuùng
handle by one of the following activities PHAÛI (148) ñöôïc xöû lyù baèng moät trong caùc
hoaït ñoäng sau
a) reprocessing or further processing within a. taùi cheá hoaëc tieáp tuïc cheá bieán ôû beân
or outside the organization to ensure that trong hoaëc beân ngoaøi toå chöùc nhaèm ñaûm baûo
the food safety hazard is eliminated or moái nguy veà an toaøn thöïc phaåm ñöôïc loaïi tröø
reduced to acceptable levels; hoaëc giaûm thieåu ñeán möùc chaáp nhaä;

b) destruction and/or disposal as waste. b. huyû boû vaø/hoaëc xöû lyù nhö chaát thaûi.

7.10.4 Withdrawal 7.10.4. Thu hoài

To enable and facilitate the complete and Ñeå coù theå thöïc hieän thuaän lôïi vieäc thu hoài
timely withdrawal of lots of end products moät caùch toaøn dieän vaø kòp thôøi caùc loâ saûn
which have been identified as unsafe phaåm ñaõ ñöôïc nhaän bieát laø khoâng an toaøn

a) top management SHALL appoint the a. laõnh ñaïo cao nhaát PHAÛI (149) chæ ñònh
personnel having the authority to initiate a thaønh vieân coù thaåm quyeàn ñeå quyeát ñònh
withdrawal and personnel responsible for vieäc thu hoài vaø thaønh vieân thöïc hieän vieäc thu
executing the withdrawal, and hoài, vaø

b) the organization SHALL establish and b. toå chöùc PHAÛI (150) thieát laäp vaø duy trì
maintain a documented procedure for moät thuû tuïc daïng vaên baûn cho vieäc

1) notification to relevant interested parties 1. thoâng baùo ñeán caùc beân höõu quan (nhö, cô
(e.g. statutory and regulatory authorities, quan coù thaåm quyeàn/ chöùc naêng, khaùch haøng
customers and/or consumers), vaø/hoaëc ngöôøi tieâu duøng)
2) handling withdrawal products as well as 2. xöû lyù caùc saûn phaåm ñöôïc thu hoài cuõng nhö
affected lots of products still in stock, and caùc loâ saûn phaåm bò aûnh höôûng coøn trong kho,
vaø

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3) the sequence of actions to be taken 3. trình töï caùc haønh ñoäng caàn thöïc hieän

Withdrawal products SHALL be secured or Saûn phaåm ñöôïc thu hoài PHAÛI (151) ñöôïc
held under supervision until they are baûo veäï hoaëc löu giöõ coù kieåm soaùt cho ñeán
destroyed, used for purposes other than khi chuùng ñöôïc huyû boû, söû duïng cho muïc
originally intended, determined to be safe ñích khaùc muïc ñích söû duïng ban ñaàu, ñöôïc
for the same (or other) intended use, or xaùc ñònh laø an toaøn cho muïc ñích söû duïng
reprocessed in a manner to ensure they ban ñaàu hoaëc muïc ñích söû duïng khaùc, hoaëc
become safe. ñöôïc taùi cheá sao cho chuùng trôû neân an toaøn.

The cause, extent and result of a Nguyeân nhaân, phaïm vi vaø keát quaû cuûa vieäc
withdrawal SHALL be recorded and thu hoài PHAÛI (152) ñöôïc löu hoà sô vaø baùo
reported to the top management as input to caùo cho laõnh ñaïo cao nhaát nhö laø thoâng tin
management review (see 5.8.2). ñaàu vaøo cho vieäc xem xeùt cuûa laõnh ñaïo (xem
5.8.2).
The organization SHALL verify and record Toåû chöùc PHAÛI (153) thaåm tra vaø ghi hoà sô
the effectiveness of the withdrawal tính hieäu quaû cuûa chöông trình thu hoài thoâng
programme through the use of appropriate qua vieäc söû duïng moät soá kyõ thuaät thích hôïp
techniques (e.g. mock withdrawal or (nhö caùc ñôït thu hoài thöû nghieäm/ thöïc haønh
practice withdrawal). thu hoài.)

8. Validation, verification and improvement 8. Thaåm ñònh, thaåm tra vaø caûi tieán heä thoáng
of the food safety management system quaûn lyù an toaøn thöïc phaåm

8.1. General 8.1. Khaùi quaùt

The food safety team SHALL plan and Nhoùm An Toaøn Thöïc Phaåm PHAÛI (154) laäp
implement the processes needed to validate keá hoaïch vaø thöïc hieän vieäc thaåm ñònh caùc
control measures and/or control measure bieän phaùp kieåm vaø tieán haønh thaåm tra vaø caûi
combinations, and to verify and improve tieán heä thoáng quaûn lyù an toaøn thöïc phaåm.
the food safety management system.

8.2. Validation of control measure 8.2. Thaåm ñònh toå hôïp caùc bieän phaùp kieåm
combinations soaùt

Prior to implementation of control measures Tröôùc khi aùp duïng caùc bieän phaùp kieåm soaùt
to be included in operational PRP(s) and ñöôïc neâu trong caùc chöông trình vaän haønh
the HACCP plan and after any change tieân quyeát PRPs vaø keá hoaïch HACCP, vaø
therein (see 8.5.2), the organization sau khi coù thay ñoåi caùc noäi dung naøy (xem
SHALL validate (see 3.15) that 8.5.2), toå chöùc PHAÛI (155) thaåm ñònh (xem
5.15) raèng

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a) the selected control measure are capable a. bieän phaùp kieåm soaùt ñöôïc choïn ñuû khaû
of achieving the intended control of the naêng ñem laïi söï kieåm soaùt mong muoán vôùi
identified food safety hazard(s) for which caùc moái nguy veà an toaøn thöïc phaåm ñöôïc
they are designated, and kieåm soaùt baèng bieän phaùp ñang xeùt, vaø

b) the control measures are effective and b. caùc bieän phaùp kieåm soaùt khi phoái hôïp vôùi
capable of, in combination, ensuring control nhau, coù hieäu quaû vaø ñuû khaû naêng ñaûm baûo
of the identified food safety hazards to söï kieåm soaùt vôùi caùc moái nguy veà an toaøn
obtain end products that meet the defined thöïc phaåm sao cho thaønh phaåm ñaùp öùng
acceptable levels. ñöôïc möùc chaáp nhaän ñaõ xaùc ñònh.
If the result of the validation shows that one Trong tröôøng hôïp keát quaû thaåm ñònh cho
or both of the above elements can not be thaáy moät hoaëc caû hai vaán ñeà treân khoâng
confirmed, the control measure and/or ñöôïc xaùc nhaän, caùc bieän phaùp kieåm soaùt ñoù
combinations thereof SHALL be modified vaø/ hoaëc toå hôïp caùc bieän phaùp kieåm soaùt
and re-assessed (See 7.4.4) PHAÛI (156) ñöôïc ñieàu chænh vaø ñaùnh giaù laïi.

Modifications may include changes in Vieäc ñieàu chænh coù theå bao goàm söï thay ñoåi
control measures (i.e. process parameters, caùc bieän phaùp kieåm soaùt (nhö thoâng soá quaù
rigorousness and/or their combination) trình, ñoä chính xaùc yeâu caàu vaø/hoaëc keát hôïp
and/or change(s) in the raw materials, caû hai) vaø/hoaëc thay ñoåi veà nguyeân lieäu,
manufacturing technologies, end product coâng ngheä saûn xuaát, ñaëc tính cuûa thaønh
characteristics, methods of distribution, phaåm, phöông phaùp phaân phoái vaø/ muïc ñích
and/or intended use of the end product. söû duïng cuûa thaønh phaåm.

8.3. Control of monitoring and measuring 8.3. Kieåm soaùt theo doõi vaø ño löôøng

The organization SHALL provide evidence Toå chöùc PHAÛI (157) cung caáp baèng chöùng
that the specified monitoring and measuring veà söï ñaày ñuû veà caùc phöông phaùp vaø thieát bò
methods and equipment are adequate to theo doõi vaø ño löôøng ñeå ñaûm baûo vieäc thöïc
ensure the performance of the monitoring hieän caùc thuû tuïc theo doõi vaø ño löôøng.
and measuring procedures.

Where necessary to ensure valid results, Khi caàn thieát ñeå ñaûm baûo keát quaû ñuùng thieát
the measuring equipment and methods used bò vaø phöông phaùp ño löôøng

a) SHALL be calibrated or verified at a. PHAÛI (158) ñöôïc hieäu chuaån hoaëc kieåm
specified intervals, or prior to use, against tra xaùc nhaän ñònh kyø, hoaëc tröôùc khi söû duïng,
measurement standards traceable to döïa treân caùc chuaån ño löôøng quoác gia hay
international or national measurement quoác teá; khi khoâng coù caùc chuaån naøy thì caên
standards; where no such standards exist, cöù ñöôïc söû duïng ñeå hieäu chuaån hoaëc kieåm
the basis used for calibration or verification tra xaùc nhaän PHAÛI (159) ñöôïc löu hoà sô.
SHALL be recorded,

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b) SHALL be adjusted or re-adjusted as b. PHAÛI (160) ñöôïc hieäu chænh hoaëc hieäu
necessary, chænh laïi khi caàn thieát,

c) SHALL be identified to enable the c. PHAÛI (161) ñöôïc nhaän bieát ñeå giuùp xaùc
calibration status to be determined, ñònh traïng thaùi hieäu chuaån,

d) SHALL be safeguarded from d. PHAÛI (162) ñöôïc giöõ gìn traùnh bò hieäu
adjustments that would invalidate the chænh laøm maát tính ñuùng ñaén cuûa caùc keát quaû
measurement results, and ño,

e) SHALL be protected from damage and e. PHAÛI (163) ñöôïc baûo veä ñeå traùnh hö
deterioration. hoûng hoaëc suy giaûm chaát löôïng,

Records of the results of calibration and PHAÛI (164) duy trì hoà sô caùc keát quaû hieäu
verification SHALL be maintained. chuaån hoaëc kieåm tra xaùc nhaän

In addition, the organization SHALL assess Ngoaøi ra, khi thieát bò hoaëc quy trình ñöôïc
the validity of the previous measurement phaùt hieän khoâng phuø hôïp vôùi yeâu caàu, toå
results when the equipment or process is chöùc PHAÛI (165) ñaùnh giaù giaù trò hieäu löïc
found not to conform to requirements. If the cuûa caùc keát quaû ño tröôùc ñoù. Neáu thieát bò ño
measuring equipment is nonconforming, the khoâng phuø hôïp, toå chöùc PHAÛI (166) tieán
organization SHALL take action haønh caùc haønh ñoäng thích hôïp ñoái vôùi thieát
appropriate for the equipment and any bò ñoù vaø baát kyø saûn phaåm naøo bò aûnh höôûng.
product affected. Records of such PHAÛI (167) duy trì hoà sô veà keát quaû ñaùnh
assessment and resulting actions SHALL giaù vaø caùc haønh ñoäng ñöôïc thöïc hieän sau
be maintained. ñaùnh giaù.

When used in the monitoring and Khi söû duïng phaàn meàm maùy tính ñeå theo doõi
measurement of specified requirements, vaø ño löôøng caùc yeâu caàu nhaát ñònh, PHAÛI
the ability of computer software to satisfy (168) khaúng ñònh chuùng coù khaû naêng ñaùp
the intended application SHALL be öùng vieäc aùp duïng döï kieán. Vieäc naøy PHAÛI
confirmed. This SHALL be undertaken (169) ñöôïc thöïc hieän tröôùc laàn söû duïng ñaàu
prior to initial use and SHALL be tieân vaø PHAÛI (170) ñöôïc xaùc nhaän laïi khi
reconfirmed as necessary. caàn thieát.

8.4. Food safety management system 8.4. Thaåm tra heäï thoáng quaûn lyù an toaøn
verification thöïc phaåm
8.4.1 Internal audit 8.4.1. Ñaùnh giaù noäi boä

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The organization SHALL conduct internal Toå chöùc PHAÛI (171) tieán haønh ñaùnh giaù noäi
audits at planned intervals to determine boä ñònh kyø theo keá hoaïch ñeå xaùc ñònh xem
whether the food safety management heä thoáng quaûn lyù an toaøn thöïc phaåm
system
a) conforms to the planned arrangements, a. coù phuø hôïp vôùi caùc boá trí saép xeáp ñaõ ñöôïc
to the food safety management system hoaïch ñònh, phuø hôïp vôùi caùc yeâu caàu cuûa heä
requirements established by the thoáng quaûn lyù an toaøn thöïc phaåm do toå chöùc
organization, and to the requirements of thieát laäp vaø vôùi caùc yeâu caàu cuûa tieâu chuaån
this International Standard, and naøy, vaø

b) is effectively implemented and updated. b. coù ñöôïc aùp duïng moät caùch hieäu löïc vaø
ñöôïc caäp nhaät

An audit programme SHALL be planned, Toå chöùc PHAÛI (172) hoaïch ñònh chöông
taking into consideration the importance of trình ñaùnh giaù coù chuù yù ñeán taàm quan troïng
the processes and areas to be audited, as cuûa caùc quaù trình vaø khu vöïc ñöôïc ñaùnh giaù,
well as any updating actions resulting from cuõng nhö caùc haønh ñoäng caäp nhaät tieáp theo
previous audits (see 8.5.2 and 5.8.2). The sau cuoäc ñaùnh giaù laàn tröôùc (xem 8.5.2 vaø
audit criteria, scope, frequency and 5.8.2). Chuaån möïc, phaïm vi, taàn xuaát vaø
methods SHALL be defined. Selection of phöông phaùp ñaùnh giaù PHAÛI (173) ñöôïc xaùc
auditors and conduct of audits SHALL ñònh. Vieäc löïa choïn chuyeân gia ñaùnh giaù vaø
ensure objectivity and impartiality of the toå chöùc ñaùnh giaù PHAÛI (174) ñaûm baûo tính
audit process. Auditors SHALL not audit khaùch quan vaø voâ tö cuûa quaù trình ñaùnh giaù.
their own work. Caùc chuyeân gia ñaùnh giaù khoâng ñöôïc ñaùnh
giaù coâng vieäc cuûa mình.

The responsibilities and requirements for Traùch nhieäm vaø caùc yeâu caàu veà vieäc hoaïch
planning and conducting audits, and for ñònh vaø thöïc hieän ñaùnh giaù, veà vieäc baùo caùo
reporting results and maintaining records keát quaû vaø duy trì hoà sô PHAÛI (175) ñöôïc
SHALL be defined in a documented quy ñònh trong moät thuû tuïc daïng vaên baûn.
procedure.

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The management responsible for the area Laõnh ñaïo chòu traùch nhieäm veà khu vöïc ñöôïc
being audited SHALL ensure that actions ñaùnh giaù PHAÛI (176) ñaûm baûo tieán haønh
are taken without undue delay to eliminate khoâng chaäm treã caùc hoaït ñoäng ñeå loaïi boû söï
detected nonconformities and their causes. khoâng phuø hôïp ñöôïc phaùt hieän trong khi
Follow-up activities SHALL include the ñaùnh giaù vaø nguyeân nhaân cuûa chuùng. Caùc
verification of the actions taken and the hoaït ñoäng sau ñaùnh giaù PHAÛI (177) bao
reporting of the verification results. goàm vieäc thaåm tra caùc haønh ñoäng ñaõ ñöôïc
tieán haønh vaø baùo caùo keát quaû thaåm tra.

8.4.2. Evaluation of individual verification 8.4.2. Ñaùnh giaù caùc keát quaû thaåm tra ñôn
results leû

The food safety team SHALL Nhoùm an toaøn thöïc phaåm PHAÛI (178) ñaùnh
systematically evaluate the individual giaù moät caùch heä thoáng caùc keát quaû thaåm tra
results of planned verification (see 7.8). ñôn leû ñöôïc tieán haønh theo hoaïch ñònh (xem
7.8).
If verification does not demonstrate Neáu vieäc thaåm tra chöùng toû coù söï khoâng phuø
conformity with the planned arrangements, hôïp vôùi caùc boá trí saép xeáp ñaõ hoaïch ñònh, toå
the organization SHALL take action to chöùc PHAÛI (179) tieán haønh caùc haønh ñoäng
achieve the required conformity. Such ñeå ñaït ñöôïc söï phuø hôïp theo yeâu caàu. Caùc
action SHALL include but is not limited to haønh ñoäng naøy PHAÛI (180) bao goàm, nhöng
review of khoâng giôùi haïn trong, vieäc xem xeùt veà

a) existing procedures and communication a. caùc thuû tuïc hieän haønh vaø caùc keânh thoâng
channels (see 5.6 and 7.7), tin (xem 5.6 vaø 7.7),

b) the conclusions of the hazard analysis b. keát luaän cuûa hoaït ñoäng phaân tích moái
(see 7.4), the established operational nguy (xem 7.4), caùc chöông trình vaän haønh
PRP(s) (see 7.5) and the HACCP plan (see tieân quyeát (xem 7.5) vaø keá hoaïch HACCP
7.6.1), (xem 7.6.1) ñaõ ñöôïc thieát laäp,

c) the PRP(s) (see 7.2) and c. caùc chöông trình tieân quyeát (xem 7.2), vaø

d) the effectiveness of human resource d. hieäu quaû cuûa hoaït ñoäng quaûn lyù nguoàn
management and of training activities (see nhaân löïc vaø hoaït ñoäng ñaøo taïo (xem 6.2)
6.2).

8.4.3 Analysis of results of verification 8.4.3. Phaân tích caùc keát quaû cuûa caùc hoaït
activities ñoäng thaåm tra

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The food safety team SHALL analyze the Nhoùm an toaøn thöïc phaåm PHAÛI (181) phaân
results of verification activities, including tích caùc keát quaû cuûa caùc hoaït ñoäng thaåm tra,
the results of the internal audits (see 8.4.1) bao goàm keát quaû cuûa ñaùnh giaù noäi boä (xem
and external audits. The analysis SHALL 8.4.1) vaø ñaùnh giaù cuûa beân ngoaøi. Hoaït ñoäng
be carried out in order phaân tích PHAÛI (182) ñöôïc thöïc hieän ñeå

a) to confirm that the overall performance a. xaùc nhaän keát quaû chung cuûa caû heä thoáng
of the system meets the planned thoaû maõn caùc boá trí saép xeáp ñaõ hoaïch ñònh
arrangements and the food safety vaø caùc yeâu caàu cuûa heä thoáng quaûn lyù an toaøn
management system requirements thöïc phaåm do toåû chöùc thieát laäp,
established by the organization,

b) to identify the need for updating or b. nhaän ra nhu caàu caäp nhaät vaø caûi tieán heä
improving of the food safety management thoáng quaûn lyù an toaøn thöïc phaåm,
system,

c) to identify trends which indicate a c. nhaän ra xu höôùng gia taêng veà khaû naêng
higher incidence of potentially unsafe taïo ra caùc saûn phaåm coù nguy cô khoâng an
products, toaøn.

d) to establish information for planning of d. xaùc ñònh caùc thoâng tin cho vieäc hoaïch
the internal audit programme concerning ñònh chöông trình ñaùnh giaù noäi boä coù chuù yù
the status and importance of areas to be ñeán tình traïng vaø taàm quan troïng cuûa caùc
audited, and khu vöïc ñöôïc ñaùnh giaù, vaø

e) to provide evidence that any corrections e. cung caáp baèng chöùng laø caùc söï khaéc phuïc
and corrective actions that have been taken vaø caùc haønh ñoäng khaéc phuïc ñaõ thöïc hieän coù
are effective. hieäu quaû.

The result of the analysis and resulting Caùc keát quaû phaân tích vaø caùc haønh ñoäng naûy
activities SHALL be recorded and SHALL sinh töø vieäc phaân tích PHAÛI (183) ñöôïc löu
be reported, in an appropriate manner, to hoà sô vaø PHAÛI (184) ñöôïc baùo caùo moät caùch
top management as input to the thích hôïp vôùi laõnh ñaïo cao nhaát ñeå laøm ñaàu
management review (see 5.8.2). It SHALL vaøo cho vieäc xem xeùt cuûa laõnh ñaïo (xem
also be used as an input for updating the 5.8.2). Caùc keát quaû naøy PHAÛI (185) ñöôïc söû
food safety management system (see duïng laøm thoâng tin cho vieäc caäp nhaät heä
8.5.2). thoáng quaûn lyù an toaøn thöïc phaåm (xem
8.5.2).
8.5 Improvement 8.5. Caûi tieán

8.5.1 Continual improvement 8.5.1. Caûi tieán thöôøng xuyeân

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Top management SHALL ensure that the Laõnh ñaïo cao nhaát PHAÛI (186) ñaûm baûo laø
organization continually improves the toå chöùc thöôøng xuyeân naâng cao hieäu löïc cuûa
effectiveness of the food safety heä thoáng quaûn lyù an toaøn thöïc phaåm thoâng
management system through the use of qua vieäc trao ñoåi thoâng tin (xem 5.6), xem
communication (see 5.6), management xeùt cuûa laõnh ñaïo (xem 5.8), ñaùnh giaù noäi boä
review (see 5.8), internal audit (see 8.4.1), (xem 8.4.1), ñaùnh giaù caùc keát quaû thaåm tra
evaluation of individual verification results ñôn leû (xem 8.4.2), phaân tích caùc keát quaû
(see 8.4.2), analysis of results of cuûa caùc hoaït ñoäng thaåm tra (xem 8.4.3),
verification activities (see 8.4.3), validation thaåm ñònh söï toå hôïp caùc bieän phaùp kieåm soaùt
of control measure combinations (see 8.2), (xem 8.2), caùc haønh ñoäng khaéc phuïc (xem
corrective actions (see 7.10.2) and food 7.10.2) vaø vieäc caäp nhaät heä thoáng quaûn lyù an
safety management system updating (see toaøn thöïc phaåm (xem 8.5.2).
8.5.2).

NOTE ISO 9001 addresses continual Chuù thích : ISO 9001 trình baøy vieäc caûi tieán
improvement of effectiveness of quality thöôøng xuyeân tính hieäu löïc cuûa heä thoáng
management systems. ISO 9004 provide quaûn lyù chaát löôïng. ISO 9004 cung caáp
guidance on continual improvement of the höôùng daãn veà caûi tieán thöôøng xuyeân hieäu löïc
effectiveness and efficiency of quality vaø hieäu quaû cuûa heä thoáng quaûn lyù chaát löôïng
management systems beyond what is cho caùc vaán ñeà beân ngoaøi caùc vaán ñeà ñaõ neâu
addressed in ISO 9001. ôû ISO 9001.

8.5.2. Updating the food safety 8.5.2. Caäp nhaät heä thoáng quaûn lyù an toaøn
management system thöïc phaåm.

Top management SHALL ensure that the Laõnh ñaïo cao nhaát PHAÛI (187) ñaûm baûo
food safety management system is raèng heä thoáng quaûn lyù an toaøn thöïc phaåm
continually updated. ñöôïc caäp nhaät thöôøng xuyeân.

In order to achieve this, the food safety Ñeå thöïc hieän ñieàu naøy, nhoùm an toaøn thöïc
team SHALL evaluate the food safety phaåm PHAÛI (188) ñaùnh giaù heä thoáng quaûn
management system at planned intervals. lyù an toaøn thöïc phaåm theo keá hoaïch ñònh kyø.
The team SHALL then consider whether it Sau ñoù, nhoùm PHAÛI(189) xem xeùt söï caàn
is necessary to review the hazard analysis thieát PHAÛI (190) xem xeùt laïi baûn phaân tích
(see 7.4), the established operational moái nguy (xem 7.4), caùc chöông trình vaän
PRP(s) (see 7.5) and the HACCP plan haønh tieân quyeát (xem 7.5) vaø keá hoaïch
(7.6.1). HACCP (xem 7.6.1)

The evaluation and updating activities Vieäc ñaùnh giaù vaø caäp nhaät PHAÛI (191) döïa
SHALL be based on treân cô sôû
input from communication, external as well a. ñaàu vaøo cuûa hoaït ñoäng trao ñoåi thoâng tin
as internal, as stated in 5.6, vôùi beân ngoaøi vaø noäi boä, nhö trình baøy ôû 5.6

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a) input from other information concerning b. ñaàu vaøo cuûa caùc thoâng tin khaùc lieân quan
the suitability, adequacy and effectiveness ñeán söï phuø hôïp, thoaû ñaùng vaø hieäu quaû cuûa
of the food safety management system, heä thoáng quaûn lyù an toaøn thöïc phaåm,

b) output from the analysis of results of c. ñaàu ra cuûa vieäc phaân tích caùc keát quaû cuûa
verification activities (see 8.4.3), and caùc hoaït ñoäng thaåm tra (xem 8.4.3), vaø

c) output from management review (see d. ñaàu ra cuûa xem xeùt cuûa laõnh ñaïo (xem
5.8.3). 5.8.3)

System updating activities SHALL be Hoaït ñoäng caäp nhaät heä thoáng PHAÛI (192)
recorded and reported, in an appropriate ñöôïc löu hoà sô vaø baùo caùo moät caùch thích
manner, as input to the management review hôïp ñeå laøm ñaàu vaøo cho xem xeùt cuûa laõnh
(see 5.8.2). ñaïo ( xem 5.8.2)

Annex A- Phuï luïc A

(informative)
Correspondence between ISO 22000:2005 and ISO 9001:2000

Table A.1 – Correspondence between ISO 22000:2005 and ISO 9001:2000

ISO 9001:2000 ISO 22000:2005

Giới thiệu 0 Giới thiệu
Khái quát 01
Cách tiếp cận theo quá trình 02
Mối quan hệ với ISO 9004 03
Sự tương thích với các hệ thống
04
quản lý khác

Phạm vi 1 1 Phạm vi
Khái quát 1.1
Áp dụng 1.2
Tiêu chuẩn trích dẫn 2 Tiêu chuẩn trích dẫn
Thuật ngữ và định nghĩa 3 Thuật ngữ và định nghĩa
Hệ thống quản lý an toàn thực
Hệ thống quản lý chất lượng 4 4
phẩm
Yêu cầu chung 4.1 4.1 Yêu cầu chung
Yêu cầu về hệ thống tài liệu 4.2 4.2 Yêu cầu về hệ thống tài liệu
Khái quát 4.2.1 4.2.1 Khái quát
Sổ tay chất lượng 4.2.2
Kiểm soát tài liệu 4.2.3 4.2.2 Kiểm soát tài liệu
Kiểm soát hồ sơ 4.2.4 4.2.3 Kiểm soát hồ sơ

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Trách nhiệm của lãnh đạo 5 5 Trách nhiệm của lãnh đạo
Cam kết của lãnh đạo 5.1 5.1 Cam kết của lãnh đạo
Hướng vào khách hang 5.2
Chính sách chất lượng 5.3 5.2 Chính sách an toàn thực phẩm
Hoạch định 5.4
Mục tiêu chất lượng 5.4.1
Hoạch định hệ thống quản lý chất Hoạch định hệ thống quản lý an
5.4.2 5.3
lượng toàn thực phẩm
Cập nhật hệ thống quản lý an
8.5.2
toàn thực phẩm
Trách nhiệm, quyền hạn và trao
5.5 5.6 Trao đổi thong tin
đổi thông tin
Trách nhiệm và quyền hạn 5.5.1 5.4 Trách nhiệm và quyền hạn
Đại diện lãnh đạo 5.5.2 5.5 Trưởng nhóm an toàn thực phẩm
Trao đổi thông tin nội bộ 5.5.3 5.6.2 Trao đổi thông tin nội bộ
Xem xét lãnh đạo 5.6 5.8 Xem xét lãnh đạo
Đầu vào của việc xem xét 5.6.2 5.8.2 Đầu vào của việc xem xét
Đầu ra của việc xem xét 5.6.3 5.8.3 Đầu ra của việc xem xét
Quản lý nguồn lực 6 6 Quản lý nguồn lực
Cung cấp nguồn lực 6.1 6.1 Cung cấp nguồn lực
Nguồn nhân lực 6.2 6.2 Nguồn nhân lực
Năng lực, nhận thức và đào tạo 6.2.2 6.2.2 Năng lực, nhận thức và đào tạo
Cơ sở hạ tầng 6.3 6.3 Cơ sở hạ tầng
7.2 Các chương trình tiên quyết
Môi trường làm việc 6.4 6.4 Môi trường làm việc
7.2 Các chương trình tiên quyết
Họach định và tạo sản phẩm
Tạo sản phẩm 7 7
an tòan
Họach định việc tạo sản phẩm 7.1 7.1 Khái quát
Các quá trình liên quan đến khách
hàng 7.2
Xác định các yêu cầu liên quan
7.2.1 7.3.4 Mục đích sử dụng
đến sản phẩm
Sơ đồ, quy trình sản xuất, các
7.3.5 công đọan và biện pháp kiểm
soát
5.6.1 Trao đổi thông tin với bên ngòai
Xem xét các yêu cầu liên quan đến
7.2.2
sản phẩm
Trao đổi thong tin với khách hàng 7.2.3 5.6.1 Trao đổi thông tin với bên ngòai
Các bước chuẩn bị cho hoạt
Thiết kế & phát triển 7.3 7.3
động phân tích mối nguy
Hoạch định thiết kế và phát triển 7.3.1 7.4 Phân tích mối nguy
Xây dựng các chương trình vận
Đầu vào của thiết kế và phát triển 7.3.2 7.5
hành tiên quyết
Đầu ra của thiết kế và phát triển 7.3.3 7.6 Xây dựng kế họach HACCP
Đánh giá các kết quả thẩm tra
Xem xét thiết kế và phát triển 7.3.4 8.4.2
đơn lẻ
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Cập nhật hệ thống quản lý an

8.5.2
toàn thực phẩm
Kiểm tra, xác nhận thiết kế và phát
triển 7.3.5 7.8 Họach định việc thẩm tra
Xác nhận giá trị sử dụng của thiết Thẩm định tổ hợp các biện pháp
7.3.6 8.2
kế và phát triển kiểm soát
Kiểm soát thay đổi thiết kế và phát
triển 7.3.7 5.6.2 Trao đổi thông tin nội bộ
Mua hàng 7.4
Quá trình mua hàng 7.4.1
Thông tin mua hàng 7.4.2 7.3.3 Đặc tính của sản phẩm
Kiểm tra xác nhận sản phẩm mua
vào 7.4.3
Sản xuất và cung cấp dịch vụ 7.5
Kiểm soát sản xuất và cung cấp
dịch vụ 7.5.1 7.2 Các chương trình tiên quyết
7.6.1 Kế họach HACCP
Xác nhận giá trị sử dụng của các Thẩm định tổ hợp các biện pháp
7.5.2 8.2
quá trình cung cấp dịch vụ kiểm soát
Nhận biết và xác nhận nguồn gốc 7.5.3 7.9 Hệ thống truy vết
Tài sản của khách hàng 7.5.4
Bảo toàn sản phẩm 7.5.5 7.2 Các chương trình tiên quyết
Kiểm soát phương tiện theo dõi đo Kiểm soát việc theo dõi và đo
7.6 8.3
lường lường
Thẩm định, thẩm tra và cải tiến
Đo lường, phân tích và cải tiến 8 8
hệ thống an toàn thực phẩm
Khái quát 8.1 Khái quát
Thẩm tra hệ thống quản lý an
Theo dõi và đo lường 8.2 8.4
toàn thực phẩm
Sự thỏa mãn của khách hàng 8.2.1
Đánh giá nội bộ 8.2.2 8.4.1 Đánh giá nội bộ
Theo dõi và đo lường các quá Hệ thống giám sát các điểm kiểm
8.2.3 7.6.4
trình soát tới hạn
Đánh giá các kết quả thẩm tra
8.4.2
đơn lẻ
Theo dõi và đo lường sản phẩm 8.2.4
Kiểm soát sản phẩm không phù Các hành động khi kết quả giám
8.3 7.6.5
hợp sát vượt giới hạn tới hạn
7.10 Kiểm soát sự không phù hợp
Thẩm định tổ hợp các biện pháp
Phân tích dữ liệu 8.4 8.2
kiểm soát
Phân tích các kết quả của hoạt
8.4.3
động thẩm tra
Cải tiến 8.5 8.5 Cải tiến
Cải tiến thường xuyên 8.5.1 8.5.1 Cải tiến thường xuyên
Hành động khắc phục 8.5.2 7.10.2 Hành động khắc phục
Sự chuẩn bị và ứng phó với tình
Hành động phòng ngừa 8.5.3 5.7
trạng khẩn cấp
7.2 Các chương trình tiên quyết
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