中文翻译仅供参考
1. Inventory of applicable regulations
The food manufacturing organisation shall have an inventory of:
· the national, and if applicable foreign, regulatory and statutory requirements on food safety which are applicable to the organisation and which should be implemented including the raw materials and services that are provided and products that are manufactured and delivered
· applicable codes of practice related to food safety, customer requirements related to food safety, any other additional requirements on food safety determined by the organisation.
· the food safety system shall ensure and demonstrate conformity with these requirements
Reference: ISO 22000, clause 4.2.
1. 适用的法规指令清单：
组织应该归档应用适用的法规指令清单包括：
² 当地国家的（适用时包括外国的）适用该组织的食品安全的法规指令，这些法规指令应该在包括原材料和提供的服务以及生产和转运的产品
² 适用的食品安全的操作规范、客户要求和组织确定的其它额外要求
² 应确保食品安全体系，并证明符合这些要求
参考： ISO22000 条款4.2
2. Specifications for services
The food manufacturing organization shall ensure that all services (including utilities, transport an maintenance) which are provided and may have an impact on food safety:
· shall have specified requirements,
· shall be described in documents to the extend needed to conduct hazard analysis.
· shall be managed in conformance with the requirements of BSI-PAS 220, clause 9,
Reference: ISO 22000, clauses 7.2.3.f and 7.3.3. and BSI-PAS 220, clause 9.
服务的规范：
组织应该确保所有包括设施、运输以及维修等提供和影响食品安全的服务：
- 应该明确规定
- 应该在文件中规定，便于做危害分析
- 应该适当管理符合BSI-PAS220 条款9的要求
参考： ISO22000 条款7.2.3 f 和7.3.3 以及BSI-PAS220 条款9
3. Supervision of personnel in application food safety principles
The organization shall ensure the effective supervision of the personnel in the correct application of the food safety principles and practices commensurate with their activity.
Reference: ISO 22000, clause 6.2.2.
员工应用食品安全原理的监控
组织应该确保员工在正确应用与岗位活动相适应的食品安全原理和规范的有效监控
参考： ISO22000 条款6.2.2
