خطة تطبيق برنامج سلامة الغذاء ايزو ٢٢٠٠٠ - ٢٠١٨-1

This is sample for ISO/ FSMS 22000:2018 Implementation Plan
Poultry Processing Plant
٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬
Step Responsible Implementation Task

Team
Slaughterhouse -
1 Management The SH- (Slaughterhouse) purchases a copy of the ISO 22000:2018 standard ‫ﺷﺮاء ﻧﺴﺨﺔ ﻣﻦ اﺧﺮ ﺗﺤﺪﯾﺚ ﻟﻠﻤﻮاﺻﻔﺔ‬
SH- Management SH- Management determine external and internal issues that are relevant to its purpose and that affect its ability
2 to achieve the intended result(s) of its FSMS. ‫اﻟﺨﻄﺔ اﻻﺳﺘﺮاﺗﯿﺠﯿﺔ ﻟﻠﻤﺼﻨﻊ ﻟﻠﺨﻤﺲ ﺳﻨﻮات اﻟﻘﺎدﻣﺔ – اﻟﻘﻀﺎﯾﺎ اﻟﺨﺎرﺟﯿﺔ واﻟﻘﻀﺎﯾﺎ‬
‫اﻟﺪاﺧﻠﯿﺔ ﻟﻠﻤﺴﻠﺦ‬
SH- Management SH- Management determine the interested parties that are relevant to the FSMS and the relevant requirements of
3
the interested parties of the FSMS. ‫ﺗﺤﺪﯾﺪ اﺻﺤﺎب اﻟﻌﻼﻗﺔ واﻟﻤﺼﻠﺤﺔ ﻣﺜﻞ اﻟﻤﻮردﯾﻦ واﻟﻤﻮظﻔﯿﻦ واﻟﻤﺎﻟﻚ واﻟﻌﻤﻼء او اﻟﺰﺑﺎﺋﻦ‬
SH- Management SHU Management determine the boundaries and applicability of the FSMS to establish its scope. The scope shall
4 specify the products and services, processes and production site(s) that are included in the FSMS. ‫ﺗﺤﺪﯾﺪ اﻟﻤﺠﺎل اﻟﺬي‬
‫ﺳﻮف ﯾﻐﻄﯿﮫ اﻟﻨﻈﺎم‬
SH- Management SH- Management plan how to establish, implement, maintain, update, and continually improve a FSMS,
5 including the processes needed and their interactions. ‫ﺗﺤﺪد إدارة اﻟﻤﺴﻠﺦ ﻣﻦ اﻟﻤﺴﺌﻮل ﻋﻦ أﻧﻈﻤﮫ اﻟﺠﻮدة وﻣﺘﺎﺑﻌﺘﮭﺎ وﺻﯿﺎﻧﺘﮭﺎ‬
‫واﻟﺘﺤﺴﯿﻦ ﻓﻲ اداﺋﮭﺎ ﺑﺎﺳﺘﻤﺮار‬
SH -Management SH- Management plan the actions required to demonstrate leadership and commitment with respect to the FSMS
6
‫إدارة اﻟﻤﺴﻠﺦ او وﻣﺪﯾﺮ اﻟﻤﺼﻨﻊ ﻻﺑﺪ ﻣﻦ اظﮭﺎر اﻻھﺘﻤﺎم واﻟﻘﯿﺎدة اﻟﻜﺎﻣﻠﺔ ﻟﺘﻄﺒﯿﻖ اﻟﻨﻈﺎم‬
SH- Management SH- Management establish, implement, communicate, and maintain a food safety policy
7
‫إدارة اﻟﻤﺴﻠﺦ ﻣﺴﺌﻮﻟﺔ ﻋﻦ ﻛﺘﺎﺑﺔ وﺗﻨﻔﯿﺬ ﺳﯿﺎﺳﺔ ﺳﻼﻣﺔ اﻟﻐﺬاء وﻣﺘﺎﺑﻌﺔ ﺗﻮﺻﯿﻠﮭﺎ اﻟﻲ ﻛﺎﻓﺔ ﻣﺪراء وﻋﻤﺎل اﻟﻤﺴﻠﺦ ﻣﻊ وﺟﻮد ﻟﻐﺔ ﻣﻔﮭﻮﻣﺔ ﻟﻠﺠﻤﯿﻊ‬
SH- Management SH- Management determine and ensure that the responsibilities and authorities for relevant roles are assigned,
8 communicated, and understood
‫ﻻﺑﺪ ﻣﻦ ﺗﺤﺪﯾﺪ اﻟﻤﺴﺌﻮﻟﯿﺎت واﻟﺼﻼﺣﯿﺎت ﻟﻜﻞ درﺟﺔ وظﯿﻔﯿﺔ وﻋﺪم اﻟﺘﺪاﺧﻞ واﻟﺘﻌﺎرض ﻓﯿﻤﺎ ﺑﯿﻨﮭﺎ وﺗﺴﻠﻢ ﻧﺴﺨﺔ ورﻗﯿﺔ اﻟﻲ ﻛﻞ ﻓﺮد ﻓﻲ اﻟﻤﺴﻠﺦ‬
SH- Management SH- Management appoint the Food Safety Team and the Food Safety Team Leader
9
Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 1

Revision 3 22nd June 2022
Owned by: Food Safety Manager
Established by: Yasser Baset
Authorised By: Technical Manager QA Manager
‫ وﻗﺒﻞ ھﺬا ﻻﺑﺪ ﻣﻦ اﻟﺘﺪرﯾﺐ اﻟﻜﺎﻣﻞ‬.‫ﻋﻠﻲ ادارة اﻟﻤﺴﻠﺦ ان ﺗﺤﺪد ﻓﺮﯾﻖ ﺳﻼﻣﺔ اﻟﻐﺬاء وﻗﺎﺋﺪ ﻟﮭﺬا اﻟﻔﺮﯾﻖ ﻣﻊ ﺗﻮﺿﯿﺢ اﻟﻤﺴﺆﻟﯿﺎت واﻟﻤﮭﺎم ﻟﮭﺬا اﻟﻔﺮﯾﻖ‬
4 ‫ وﻣﺴﺘﻮي‬3 ‫ﻋﻠﻲ ﻧﻈﺎم اﻟﮭﺎﺳﺐ ﻣﺴﺘﻮي‬
SH- Management SH- Management plan the FSMS, considering the issues from Action 2 and the requirements referred to in
10 Action 3 & 4 and determine the risks and opportunities that need to be addressed ‫ﺗﻘﻮم إدارة اﻟﻤﺴﻠﺦ ﺑﺘﺤﺪﯾﺪ اﻟﺘﺤﺪﯾﺎت اﻟﺘﻲ‬
‫ اﻟﺘﻲ ﺗﻢ اﺳﺘﺨﻼﺻﮭﺎ ﻣﻦ ﺧﻼل ﺗﺤﻠﯿﻞ اﺳﻮات وﺗﺤﻠﯿﻞ ﺑﺴﺘﻞ‬4 ‫ وﺑﻨﺪ‬3, 2 ‫ واﻟﺘﻲ ھﻲ ﻣﺮﺗﺒﻄﺔ ﺑﺒﻨﺪ رﻗﻢ‬.‫ﺗﻮاﺟﮫ اﻟﻤﺴﺎﻟﺦ ﻣﻦ اﻟﻤﺨﺎطﺮ واﻟﻔﺮص‬
SH- Management SH- Management plan proportionate actions to address these risks and opportunities; how to integrate and
implement the actions into its FSMS processes and how to evaluate the effectiveness of these actions. ‫ﺗﻘﻮم ادارة‬
11
‫اﻟﻤﺴﻠﺦ ﺑﺘﺤﺪﯾﺪ اﻟﯿﺔ ﻟﻤﻮاﺟﮭﺔ ھﺬه اﻟﻤﺨﺎطﺮ وﺗﻌﻈﯿﻢ واﻟﻔﺮص وﻋﻤﻞ ﻣﺨﻄﻂ ﻟﻤﺘﺎﺑﻌﺔ ھﺬه اﻟﻤﺨﺎطﺮ ﻋﻠﻲ ﻣﺪار اﻟﻌﺎم وﻣﻦ اﻟﻤﺴﺌﻮل ﻋﻠﻲ ﺗﺤﺪﯾﺪ ھﺬا‬
‫اﻟﺨﻄﺮ وﻣﺮاﻗﺒﺘﮫ واﻟﯿﺔ اﻟﺘﺤﻜﻢ ﻓﯿﮫ‬
SH- Management SH- Management establish food safety objectives ‫إدارة اﻟﻤﺴﺎﻟﺦ ﻣﺴﺌﻮﻟﺔ ﻋﻦ وﺿﻊ اﻻھﺪاف اﻟﺘﻲ ﺗﺘﻤﺎﺷﻲ ﻣﻊ ﺳﯿﺎﺳﺘﮭﺎ اﻟﺘﻲ ﻛﺘﺒﺖ‬
12
‫ﻣﻦ ﻗﺒﻞ وﻣﻦ ﺛﻢ وﺿﻊ اھﺪاف ذﻛﯿﮫ ﯾﻤﻜﻦ ﺗﺤﻘﯿﻘﮭﺎ وﻗﯿﺎﺳﮭﺎ وﻗﺖ اﻟﺘﻨﻔﯿﺬ واﻻﻧﺘﮭﺎء ﻣﻨﮭﺎ وﻣﻦ اﻟﻘﺴﻢ اﻟﻤﺴﺌﻮل ﻋﻦ ﺗﻨﻔﯿﺬ اﻻھﺪاف اﻟﻤﺘﻌﻠﻘﺔ ﺑﮫ‬
SH- Management SH- Management determine and provide the resources needed for the establishment, implementation,
13 maintenance, update and continual improvement of the FSMS. ‫ﺗﺤﺪد إدارة اﻟﻤﺴﺎﻟﺦ اﻟﻤﻮارد اﻟﻼزﻣﺔ ﻹﻧﺸﺎء وﺗﻨﻔﯿﺬ وﺻﯿﺎﻧﺔ‬
‫اﻟﺦ‬.......‫اﻧﻈﻤﺔ اﻟﺠﻮدة ﻣﻦ ﻣﻮارد ﻣﺎﻟﯿﺔ وﻣﻮارد ﺑﺸﺮﯾﺔ وﻣﻜﺎﺗﺐ وﻣﺼﺎرﯾﻒ ﺗﺪرﯾﺐ وﻣﺼﺎرﯾﻒ ﻣﻮاﺻﻔﺎت‬
SH- Management SH- Management ensure that persons necessary to operate and maintain an effective FSMS, including external
14
providers, are competent.‫اﻟﺘﺄﻛﺪ ﻣﻦ أن اﻟﻘﺎﺋﻤﯿﻦ ﻋﻠﻲ ﺗﻨﻔﯿﺬ اﻟﻨﻈﺎم أﻛﻔﺎء وﻓﺎﻋﻠﯿﻦ ﺑﻤﺎ ﻓﯿﮭﻢ ﻣﻘﺪﻣﻲ اﻟﺨﺪﻣﺔ اﻟﺨﺎﺟﯿﯿﻦ‬
SH-Management SH- Management provide the infrastructure necessary to meet the requirements of the FSMS. ‫ﺗﻮﻓﺮ إدارة اﻟﻤﺴﺎﻟﺦ‬
15
‫اﻟﺒﻨﯿﺔ اﻟﺘﺤﺘﯿﺔ اﻟﻼزﻣﺔ ﻻﻧﺸﺎء وﺗﻄﺒﯿﻖ ﻧﻈﺎم ﺳﻼﻣﺔ اﻟﻐﺬاء وﻧﻈﻢ اﻟﺠﻮدة‬
SH- Management SHU Management provide the work environment necessary to meet the requirements of the FSMS. ‫ﺗﻮﻓﺮ إدارة‬
16
‫اﻟﻤﺴﺎﻟﺦ ﺑﯿﺌﺔ اﻟﻌﻤﻞ اﻟﻼزﻣﺔ ﻟﺘﻠﺒﯿﺔ ﻣﺘﻄﻠﺒﺎت ﻧﻈﺎم ﺳﻼﻣﺔ اﻟﻐﺬاء‬
SH -Management SH- Management determine the internal and external communications relevant to the FSMS ‫ﺗﺤﺪد إدارة اﻟﻤﺴﺎﻟﺦ‬
17
‫اﻟﻤﺴﺌﻮل ﻋﻦ اﻻﺗﺼﺎﻻت اﻟﺨﺎرﺟﯿﺔ واﻟﺪاﺧﻠﯿﺔ ذات اﻟﺼﻠﺔ ﺑﻨﻈﺎم اﻟﺠﻮدة‬
SH- Management SH- Management establish, implement, and maintain an effective internal system for communicating issues
18
having an impact on food safety
SH- Management SH- Management plan the processes needed to meet requirements for the realization of safe products, and to
19
implement the actions ‫ﺗﺨﻄﻂ إدارة اﻟﻤﺴﺎﻟﺦ ﻟﻠﻌﻤﻠﯿﺎت اﻟﻼزﻣﺔ ﻟﺘﻠﺒﯿﺔ ﺗﺤﻘﯿﻖ ﻣﻨﺘﺠﺎت اﻣﻨﺔ ﺗﺘﻤﺎﺷﻲ ﻣﻊ اﻟﺘﺸﺮﯾﻌﺎت واﻟﻤﻮاﺻﻔﺎت اﻟﻔﻨﯿﺔ‬
SH- Management SH- Management determine the documented information necessary for the FSMS and to meet food safety
20 requirements required by statutory, regulatory authorities and customers. ‫ﺗﺤﺪد إدارة اﻟﻤﺴﺎﻟﺦ اﻟﻤﻌﻠﻮﻣﺎت اﻟﻤﻮﺛﻘﺔ اﻟﻼزﻣﺔ‬
‫ﻟﻨﻈﺎم إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء ﻟﺘﻠﺒﯿﺔ اﻟﻤﺘﻄﻠﺒﺎت ﻣﻦ ﻗﺒﻞ اﻟﺴﻠﻄﺎت اﻟﺘﻨﻈﯿﻤﯿﺔ واﻟﻘﺎﻧﻮﻧﯿﺔ‬
Management
Management establish and maintain the documented information necessary for the FSMS processes needed to
21 Team
meet requirements for the realization of safe products
(QC &Production)
SH- Management SH- Management ensure procedures are in place to respond to potential emergency situations or incidents that
22
can have an impact on food safety
Management
23 Procedures for the control of documented information are established, implemented and maintained
Team
Management
24 The Management Team - A Traceability system is documented and established
Team
Food Safety Team
Prerequisite programmes (PRPs) are established, implemented, maintained and update PRP(s) to facilitate the
&
25 prevention and/or reduction of contaminants (including food safety hazards) in the products, product processing
Management
and work environment
Team
Food Safety Team Preliminary documented information is collected, maintained, and updated by the food safety team including
26 leader applicable statutory, regulatory and customer requirements; the SHU’s products, processes and equipment; and
food safety hazards relevant to the FSMS.
Food Safety Team Characteristics of raw materials, ingredients, and product contact materials - documented information concerning
27 Leader all raw materials, ingredients and product contact materials to the extent needed to conduct the hazard analysis is
obtained and maintained
Food Safety Team Characteristics of end products - documented information concerning the characteristics of end products to the
28 leader extent needed to conduct the hazard analysis is obtained and maintained including applicable statutory and
regulatory food safety requirements
Food Safety Team Intended use - The intended use, including reasonably expected handling of the end product and any unintended
29 leader use but reasonably expected mishandling and misuse of the end product, is considered and maintained as
documented information to the extent needed to conduct the hazard analysis
Food Safety Team Preparation of the flow diagrams - The food safety team establish, maintain, and update flow diagrams as
30
leader documented information for the products or product categories and the processes covered by the FSMS
31 Food Safety Team The Food Safety Team confirm on-site the accuracy of the flow diagrams
Food Safety Team
32 The Food Safety Team the processes and process environment to the extent needed to conduct the hazard analysis
leader
Food Safety Team The Food Safety Team conduct a hazard analysis, based on the preliminary information, to determine the hazards
33
leader that need to be controlled
Food Safety Team The Food Safety Team identify and document all food safety hazards that are reasonably expected to occur in
34
leader relation to the type of product, type of process and process environment
Food Safety Team The Food Safety Team identify step(s) at which each food safety hazard can be present, be introduced, increase
35
leader or persist
Food Safety Team The Food Safety Team determine and justify the acceptable level in the end product of each food safety hazard
36
leader identified
Food Safety Team The Food Safety Team conduct, for each identified food safety hazard, a hazard assessment to determine whether
37
leader its prevention or reduction to an acceptable level is essential
Food Safety Team
38 The Food Safety Team identify any significant food safety hazards
leader
Food Safety Team Selection and categorization of control measure(s) - The Food Safety Team define the system for the selection
39
leader and categorization of control measure(s)
Food Safety Team Based on the hazard assessment, the Food Safety Team select an appropriate control measure or combination of
40 leader control measures that will be capable of preventing or reducing the identified significant food safety hazards to
defined acceptable levels
Food Safety Team The Food Safety Team categorize the selected identified control measure(s) to be managed as OPRP(s) or at
41
leader CCPs
Food Safety Team The Food Safety Team validate that the selected control measures are capable of achieving the intended control
42
leader of the significant food safety hazard(s)
Food Safety Team The Food Safety Team modify and re-assess the control measure(s) and/or combination(s) of control measure(s)
43
leader if necessary
Food Safety Team The Food Safety Team establish, implement and maintain a hazard control plan which includes the required
44
leader information for each control measure at each CCP or OPRP
Food Safety Team The Food Safety Team specify Critical limits at CCPs and Action Criteria for OPRPs. The rationale for their
45
leader determination is maintained.
Food Safety Team At each CCP, the Food Safety Team establish a monitoring system for each control measure or combination of
46 leader control measure(s) to detect any failure to remain within the critical limits including all scheduled measurements
relative to the critical limit(s)
Food Safety Team For each OPRP, the Food Safety Team establish a monitoring system for the control measure or combination of
47
leader control measure(s) to detect failure to meet the action criterion
Food Safety Team The Food Safety Team specify corrections and corrective actions to be taken when critical limits or action
48
leader criterion are not met
Food Safety Team The Food Safety Team implement and maintain the hazard control plan, and retain evidence of the
49
leader implementation
Management The Management Team – Provide evidence including calibrations that the specified monitoring and measuring
50 Team methods and equipment in use are adequate for the monitoring and measuring activities related to the PRP(s) and
the hazard control plan

Management The management team allocate responsibility and authority for monitoring, recording, corrections and corrective
51
Team actions
Food Safety Team
52 The Food Safety Team update the information specifying the PRPs and the hazard control plan
leader
Food Safety Team
53 The Food Safety Team ensure that the hazard control plan and/or the PRP(s) are up to date.
leader
Food Safety Team
54 The Food Safety Team establish, implement and maintain verification activities
leader
Food Safety Team The food safety team conduct an analysis of the results of verification that shall be used as an input to the
55
leader performance evaluation of the FSMS
Food Safety Team The food safety team evaluate the need for corrective actions when critical limits at CCP(s) and/or action criteria
56
leader for OPRPs are not met.
Management Management Team ensure that when critical limits at CCP(s) and/or action criteria for OPRPs are not met, the
57
Team products affected are identified and controlled with regard to their use and release
Food Safety Team The food safety team define procedures for the handling of potentially unsafe products to prevent potentially
58
leader unsafe products from entering the food chain
Food Safety Team
59 The food safety team define procedures for the evaluation of lot of products affected by the nonconformity
leader
Food Safety Team
60 The food safety team define procedures for the disposition of nonconforming products
leader
SH- Management SH- Management ensure that the food safety team is informed in a timely manner of changes that may affect food
safety
61
‫ﺗﻀﻤﻦ إدارة اﻟﻤﺴﺎﻟﺦ اﻟﺘﺒﻠﯿﻎ ﺑﺎﻟﺘﻐﯿﺮات اﻟﺘﻲ ﻣﻦ ﺷﺎﻧﮭﺎ ان ﺗﺆﺛﺮ ﻋﻠﻲ ﻧﻈﺎم ﺳﻼﻣﺔ اﻟﻐﺬاء)ﻣﺜﻞ ﺗﻌﺪﯾﻞ ﺑﺨﻄﻮط اﻻﻧﺘﺎج او ﺗﻌﺪﯾﻞ ﺑﻌﻤﻠﯿﺔ اﻟﺘﺼﻨﯿﻊ او‬
(‫اﻟﺦ‬......‫اﻧﺸﺎء ﻣﺒﺎﻧﻲ ﺑﺪاﺧﻞ اﻻﻧﺘﺎج أو ﻣﺒﺎﻧﻲ ذات ﺻﻠﺔ ﺑﺎﻟﻤﻨﺘﺞ‬
Management
62 Hazard Control Plan and associated FSMS 8 Operational Procedures
Team
Management
63 Management implement training and awareness programs
Team
Management
64 Management ensure personnel are competent particularly in terms of food safety.
Team
Management The management team ensure all staff are competent and adequately trained in the requirements of the
65
Team prerequisite programmes, and the Hazard Control Plan
Management Management appoints a Product Recall Team and Product Recall procedures to ensure the timely
66
Team withdrawal/recall of lots of end products that have been identified as potentially unsafe
Management
67 Management implements procedures for the control of Nonconformity
Team
Management
68 Management implements procedures for corrective action
Team
SH- Management SH- Management ensure that sufficient information is communicated externally and is available for interested
69
parties of the food chain
Management The Management Team – ensure that data derived from the monitoring of OPRPs and at CCPs are evaluated by
70
Team designated persons who are competent and have the authority to initiate corrections and corrective actions
SH- Management SH- Management implement procedures for monitoring and measuring to evaluate the performance and the
71
effectiveness of the FSMS.
Management Management plan, establish, implement, and maintain (an) audit programme(s), including the frequency,
72
Team methods, responsibilities, planning requirements and reporting
SH- Management SH- Management conduct Management Reviews to review the SH- FSMS, at planned intervals, to ensure its
73
continuing suitability, adequacy, and effectiveness.
SH- Management SH- Management ensure that the SH- continually improves the effectiveness of the FSMS through the use of
74 communication, management review, internal audit, analysis of results of verification activities, validation of
control measure(s) and combination(s) of control measure(s), corrective actions and FSMS updating

Food Safety Team

75 The Food Safety Team evaluate the FSMS at planned intervals
leader
76 SH- Management SH- Management ensure that the FSMS is continually updated
SH- Management When SH- Management determines the need for changes to the FSMS, including personnel changes, the changes
77
are carried out and communicated in a planned manner.


خطة تطبيق برنامج سلامة الغذاء ايزو ٢٢٠٠٠ - ٢٠١٨-1

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خطة تطبيق برنامج سلامة الغذاء ايزو ٢٢٠٠٠ - ٢٠١٨-1

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This is sample for ISO/ FSMS 22000:2018 Implementation Plan

Poultry Processing Plant

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

Step Responsible Implementation Task

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 1

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 5

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 7

٢٢٠٠٠:٢٠١٨ ‫ﺧﻄﺔ ﺗﻄﺒﯿﻖ ﺑﺮﻧﺎﻣﺞ إدارة ﺳﻼﻣﺔ اﻟﻐﺬاء‬

Food Safety Team

Document Reference FSMS 8 ISO 22000:2018 Implementation Plan 8

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