ISO/TS 22003:2013
Food safety management systems — Requirements for bodies providing audit and certification of food safety management systems
ISO/TS 22003:2013 defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of specified FSMS requirements). It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.
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Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_6
Section sec_7
Section sec_7.1
Section sec_7.1.1
Section sec_7.1.2
Section sec_7.1.3
Section sec_7.1.4
Section sec_7.2
Section sec_7.3
Section sec_7.4
Section sec_7.5
Section sec_8
Section sec_9
Section sec_9.1
Section sec_9.1.1
Section sec_9.1.2
Section sec_9.1.3
Section sec_9.1.4
Section sec_9.1.5
Section sec_9.1.5.1
Section sec_9.1.5.2
Section sec_9.1.5.3
Section sec_9.1.5.4
Table tab_1
Section sec_9.1.6
Section sec_9.1.7
Section sec_9.1.8
Section sec_9.1.9
Section sec_9.2
Section sec_9.2.1
Section sec_9.2.2
Section sec_9.2.3
Section sec_9.2.3.1
Section sec_9.2.3.1.1
Section sec_9.2.3.1.2
Section sec_9.2.3.1.3
Section sec_9.2.3.1.4
Section sec_9.2.3.1.5
Section sec_9.2.3.1.6
Section sec_9.2.3.2
Section sec_9.2.4
Section sec_9.2.5
Section sec_9.3
Section sec_9.4
Section sec_9.5
Section sec_9.6
Section sec_9.7
Section sec_9.8
Section sec_9.9
Section sec_10
Annex sec_A
Table tab_A.1
Annex sec_B
Annex sec_B.1
Annex sec_B.2
Annex sec_B.2.1
Annex sec_B.2.2
Table tab_B.1
Annex sec_B.3
Annex sec_C
Table tab_C.1
Annex sec_D
Annex sec_D.1
Annex sec_D.2
Annex sec_D.3
Annex sec_D.4
Annex sec_D.5
Annex sec_D.5.1
Annex sec_D.5.2
Annex sec_D.5.3
Annex sec_D.5.4
Annex sec_D.5.5
Annex sec_D.5.6
Annex sec_D.5.7
Annex sec_D.6
Annex sec_D.7
Annex sec_D.7.1
Annex sec_D.7.2
Annex sec_E
Annex sec_E.1
Annex sec_E.2
Table tab_E.1
Annex sec_E.3
Annex sec_E.3.1
Table tab_E.2
Annex sec_E.3.2
Table tab_E.3
Annex sec_E.3.3
Table tab_E.4
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Reference ref_11
Reference ref_12
Bibliography
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principles
5 General requirements
5.1 General
5.2 Management of impartiality
6 Structural requirements
7 Resource requirements
7.1 Competence of management and personnel
7.2 Personnel involved in the certification activities
7.3 Use of individual external auditors and external technical advisors
7.4 Personnel records
7.5 Outsourcing
8 Information requirements
9 Process requirements
9.1 General requirements
9.2 Initial audit and certification
9.3 Surveillance activities
9.4 Recertification
9.5 Special audits
9.6 Suspending, withdrawing or reducing the scope of certification
9.7 Appeals
9.8 Complaints
9.9 Records of applicants and clients
10 Management system requirements for certification bodies
Annex A (normative) Classification of food chain categories
Annex B (normative) Minimum audit time
Annex C (normative) Required food safety management system (FSMS) competence
Annex D (informative) Guidance on generic certification functions
Annex E (informative) Food safety management systems and product certification
Bibliography
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Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_6
Section sec_7
Section sec_7.1
Section sec_7.1.1
Section sec_7.1.2
Section sec_7.1.3
Section sec_7.1.4
Section sec_7.2
Section sec_7.3
Section sec_7.4
Section sec_7.5
Section sec_8
Section sec_9
Section sec_9.1
Section sec_9.1.1
Section sec_9.1.2
Section sec_9.1.3
Section sec_9.1.4
Section sec_9.1.5
Section sec_9.1.5.1
Section sec_9.1.5.2
Section sec_9.1.5.3
Section sec_9.1.5.4
Table tab_1
Section sec_9.1.6
Section sec_9.1.7
Section sec_9.1.8
Section sec_9.1.9
Section sec_9.2
Section sec_9.2.1
Section sec_9.2.2
Section sec_9.2.3
Section sec_9.2.3.1
Section sec_9.2.3.1.1
Section sec_9.2.3.1.2
Section sec_9.2.3.1.3
Section sec_9.2.3.1.4
Section sec_9.2.3.1.5
Section sec_9.2.3.1.6
Section sec_9.2.3.2
Section sec_9.2.4
Section sec_9.2.5
Section sec_9.3
Section sec_9.4
Section sec_9.5
Section sec_9.6
Section sec_9.7
Section sec_9.8
Section sec_9.9
Section sec_10
Annex sec_A
Table tab_A.1
Annex sec_B
Annex sec_B.1
Annex sec_B.2
Annex sec_B.2.1
Annex sec_B.2.2
Table tab_B.1
Annex sec_B.3
Annex sec_C
Table tab_C.1
Annex sec_D
Annex sec_D.1
Annex sec_D.2
Annex sec_D.3
Annex sec_D.4
Annex sec_D.5
Annex sec_D.5.1
Annex sec_D.5.2
Annex sec_D.5.3
Annex sec_D.5.4
Annex sec_D.5.5
Annex sec_D.5.6
Annex sec_D.5.7
Annex sec_D.6
Annex sec_D.7
Annex sec_D.7.1
Annex sec_D.7.2
Annex sec_E
Annex sec_E.1
Annex sec_E.2
Table tab_E.1
Annex sec_E.3
Annex sec_E.3.1
Table tab_E.2
Annex sec_E.3.2
Table tab_E.3
Annex sec_E.3.3
Table tab_E.4
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Reference ref_11
Reference ref_12
Bibliography
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principles
5 General requirements
5.1 General
5.2 Management of impartiality
6 Structural requirements
7 Resource requirements
7.1 Competence of management and personnel
7.2 Personnel involved in the certification activities
7.3 Use of individual external auditors and external technical advisors
7.4 Personnel records
7.5 Outsourcing
8 Information requirements
9 Process requirements
9.1 General requirements
9.2 Initial audit and certification
9.3 Surveillance activities
9.4 Recertification
9.5 Special audits
9.6 Suspending, withdrawing or reducing the scope of certification
9.7 Appeals
9.8 Complaints
9.9 Records of applicants and clients
10 Management system requirements for certification bodies
Annex A (normative) Classification of food chain categories
Annex B (normative) Minimum audit time
Annex C (normative) Required food safety management system (FSMS) competence
Annex D (informative) Guidance on generic certification functions
Annex E (informative) Food safety management systems and product certification
Bibliography