Iso 22002-1 Pdf Espanol [WORK]
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ISO/TS 22852-2:2008 specifies requirements for managing the risk of food safety hazards in the food supply chain and food service operations, and for managing the risk of outbreak of diseases caused by contaminated food. ISO/TS 22852-2:2008 replaces all of ISO/TS 22000-1:2005, ISO/TS 22211-1:2007, ISO/TS 22212-1:2007 and ISO/TS 22213-1:2007, and is primarily intended to be used in conjunction with ISO/TS 22211:2003 and ISO/TS 22212:2003.
ISO/TS 22000-1:2005 (or its U.S. counterpart) specifies requirements, which are applicable to the technical management of the food manufacturing systems. ISO/TS 22000-1:2005 was replaced by ISO/TS 22002-1:2009. Technical management comprises management at the enterprise level (corporate management, product and process engineering management), management at the business level (product and project management and mission critical management), management at the unit/group level (operations management, maintenance and quality management, production management and management control), and management at the sub-system level (companywide technical management and tasks specific to specific sub-systems, such as food safety management, transportation management, and waste management).
ISO/TS 22002:2009 (or ISO 22000-1:2009 in the U.S.) specifies requirements, which are applicable to the management of the food safety and the procedural aspects of cleanliness in all food establishments (including food service operations), such as kitchen equipment, utensils, surfaces, food preparation areas, storage areas, cutting boards, floors, floors, or floors and cutlery, work surfaces and floors, documented environmental health and safety system (EHS) programs, management of food safety hazards, hygiene assets, and cleanliness resources. d2c66b5586