SNI ISO 22000:2009 
                                                              
                                                                  “Hak Cipta Badan Standardisasi Nasional, Copy
          Standar Nasional Indonesia 
                                                                   standar ini dibuat untuk penayangan di 
                 Sistem Manajemen Keamanan pangan – 
            Persyaratan untuk organisasi dalam rantai pangan 
                                     
            Food safety management system – Requirements for any organization in the 
                                 food chain 
                             (ISO 22000:2005, IDT) 
                                     
                                                                  website dan tidak untuk dikomersialkan”
                                                                   
                                                                               
                                                                               
          ICS 67.020             Badan Standardisasi Nasional                  
           
                                                                               
                                                                   
                                                 “Hak Cipta Badan Standardisasi Nasional, Copy
                                                  standar ini dibuat untuk penayangan di 
                                                 website dan tidak untuk dikomersialkan”
                                                  
                                                              
                                                              
                                                              
                                                              
                                                  
                                                                                                                           SNI ISO 22000:2009 
                                                                                                                                                         
                                                                                 Daftar isi                                                                         “Hak Cipta Badan Standardisasi Nasional, Copy
                         
                         
                        Daftar isi.....................................................................................................................................i 
                        Pengantar................................................................................................................................iii 
                        1    Ruang lingkup.................................................................................................................... 1 
                        2    Acuan normatif................................................................................................................... 2 
                        3    Istilah dan definisi.............................................................................................................. 2 
                        4    Sistem manajemen keamanan pangan............................................................................. 5 
                        4.1    Persyaratan umum.........................................................................................................5 
                        4.2    Persyaratan dokumentasi............................................................................................... 6 
                        5    Tanggung jawab Manajemen............................................................................................ 7 
                        5.1    Komitmen Manajemen.................................................................................................... 7              standar ini dibuat untuk penayangan di 
                        5.2    Kebijakan keamanan pangan......................................................................................... 7 
                        5.3    Perencanaan sistem manajemen keamanan pangan.................................................... 7 
                        5.4    Tanggung jawab dan wewenang.................................................................................... 7 
                        5.5    Ketua tim keamanan pangan.......................................................................................... 8 
                        5.6    Komunikasi..................................................................................................................... 8 
                        5.7    Kesiapan dan tanggap darurat ....................................................................................... 9 
                        5.8    Tinjauan manajemen...................................................................................................... 9 
                        6    Manajemen sumberdaya................................................................................................. 10 
                        6.1    Ketentuan tentang sumberdaya.................................................................................... 10 
                        6.2    Sumberdaya manusia................................................................................................... 10             website dan tidak untuk dikomersialkan”
                        6.3    Infrastruktur................................................................................................................... 11 
                        6.4    Lingkungan kerja .......................................................................................................... 11 
                        7    Perencanaan dan Realisasi produk yang aman.............................................................. 11 
                        7.1    Umum........................................................................................................................... 11 
                        7.2    Program Persyaratan Dasar (PPD).............................................................................. 11 
                        7.3    Tahap awal untuk melakukan analisis bahaya............................................................. 12 
                        7.4    Analisis Bahaya............................................................................................................ 15 
                        7.5    Penetapan PPD Operasional........................................................................................ 16 
                        7.6    Penetapan  Rencana HACCP...................................................................................... 16 
                                                                                                                                                                     
                        7.7  Pemutakhiran informasi awal dan dokumen yang dispesifikasikan PPD dan Rencana                                                                       
                                HACCP.......................................................................................................................... 18 
                        7.8    Perencanaan verifikasi ................................................................................................. 18                       
                                                                                                                                                                                 
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                 SNI ISO 22000:2009 
                  
                 7.9    Sistem Ketertelusuran...................................................................................................18                     “Hak Cipta Badan Standardisasi Nasional, Copy
                 7.10    Pengendalian ketidaksesuaian................................................................................... 19 
                 8    Validasi, verifikasi dan perbaikan sistem manajemen keamanan pangan.......................21 
                 8.1    Umum ........................................................................................................................... 21 
                 8.2    Validasi kombinasi tindakan  pengendalian..................................................................21 
                 8.3    Pengendalian pemantauan dan pengukuran................................................................22 
                 8.4    Verifikasi sistem manajemen keamanan pangan .........................................................22 
                 8.5    Perbaikan...................................................................................................................... 23 
                 Lampiran A............................................................................................................................. 25 
                 Lampiran B............................................................................................................................. 32 
                 Bibliografi............................................................................................................................... 34 
                  
                                                                                                                                                                        standar ini dibuat untuk penayangan di 
                                                                                  
                                                                                  
                                                                                  
                                                                                                                                                                       website dan tidak untuk dikomersialkan”
                                                                                                                                                                        
                                                                                                                                                                                    
                                                                                                                                                                                    
                                                                                                                                                                                    
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