iso9001和iso22000一體化手冊(酒店)

1、文件編號：受控分發(fā)號：公司質(zhì)量和食品安全管理手冊依據(jù)質(zhì)量管理體系要求（GBT190012008idtISO9001:2008）食品安全管理體系要求（ISO22000:2005）編制文件修訂及發(fā)放標(biāo)識文件或修訂表（名稱、標(biāo)識）發(fā)放人接收人版本更新實(shí)施時間質(zhì)量和食品安全管理手冊（V1.0)V1.0公司質(zhì)量和食品安全管理手冊V1.03377.1.2前提方案（PRP(s)）....................................

2、..........................................................197.1.3實(shí)施危害分析的預(yù)備步驟.....................................................................................207.1.4危害分析................................................

3、.................................................................207.1.5HACCP計劃...........................................................................................................207.1.6食品安全的驗證....................

4、.................................................................................207.2與客戶有關(guān)的過程........................................................................................................217.2.1與產(chǎn)品有關(guān)的要求的確定....

5、.................................................................................217.2.2與產(chǎn)品有關(guān)的要求的評審.....................................................................................217.2.3客戶溝通.........................

6、........................................................................................217.3設(shè)計和開發(fā)....................................................................................................................227.4采

7、購................................................................................................................................227.4.1采購過程................................................................................

8、.................................227.4.2采購信息.................................................................................................................227.4.3采購產(chǎn)品的驗證.................................................

9、....................................................227.5生產(chǎn)和服務(wù)提供............................................................................................................237.5.1生產(chǎn)和服務(wù)提供的控制...............................

10、..........................................................237.5.2生產(chǎn)與服務(wù)提供過程的確認(rèn).................................................................................237.5.3標(biāo)識和可追溯性................................................

11、.....................................................247.5.4顧客財產(chǎn).................................................................................................................247.5.5產(chǎn)品防護(hù)................................

12、.................................................................................257.6監(jiān)視和測量設(shè)備的控制................................................................................................258監(jiān)視、測量、分析和改進(jìn)..............

13、.....................................................................................278.1總則................................................................................................................................

14、278.2監(jiān)視和測量....................................................................................................................278.2.1客戶滿意...................................................................................

15、..............................278.2.2內(nèi)部審核.................................................................................................................278.2.3過程的監(jiān)視和測量...................................................

16、..............................................278.2.4產(chǎn)品的監(jiān)視和測量.................................................................................................288.2.5控制措施組合的確認(rèn)..............................................

17、...............................................288.3不合格品和潛在不安全品控制....................................................................................288.4數(shù)據(jù)分析..............................................................

18、..........................................................298.5改進(jìn)................................................................................................................................298.5.1持續(xù)改進(jìn)................

19、.................................................................................................298.5.2糾正和糾正措施.....................................................................................................298.5.3預(yù)

20、防措施和食品安全管理信息的更新.................................................................309附錄.......................................................................................................................................

21、309.1管理者代表（食品安全小組組長）任命書................................................................319.2質(zhì)量和食品安全管理體系方針頒布令........................................................................329.3質(zhì)量和食品安全管理體系目標(biāo)頒布令...................

22、.....................................................339.4質(zhì)量和食品安全管理體系組織架構(gòu)圖........................................................................359.5質(zhì)量和食品安全管理體系職能分配表.....................................................

23、...................369.6產(chǎn)品實(shí)現(xiàn)流程圖............................................................................................................379.7體系模式圖.......................................................................