{"id":2149,"date":"2020-05-20T12:48:40","date_gmt":"2020-05-20T12:48:40","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2149"},"modified":"2020-05-20T13:19:07","modified_gmt":"2020-05-20T13:19:07","slug":"iso-22000-afnor-groupe-propose-une-mise-a-jour-des-modules-de-soutien","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2149","title":{"rendered":"ISO 22000 : Afnor Groupe propose une mise \u00e0 jour des modules de soutien"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"662\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFNOR-ISO22000-Module-n3-ISO-22000-pas-a-pas-1.jpg\" alt=\"\" class=\"wp-image-2131\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFNOR-ISO22000-Module-n3-ISO-22000-pas-a-pas-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFNOR-ISO22000-Module-n3-ISO-22000-pas-a-pas-1-300x199.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFNOR-ISO22000-Module-n3-ISO-22000-pas-a-pas-1-768x508.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFNOR-ISO22000-Module-n3-ISO-22000-pas-a-pas-1-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Olivier Boutou, Expert Afnor en s\u00e9curit\u00e9 des aliments, vient de terminer la mise \u00e0 jour des modules de soutien ISO 22000, norme internationale sur le management de la s\u00e9curit\u00e9 des aliments. Cette mise \u00e0 jour apporte de nombreux compl\u00e9ments et points de pr\u00e9cisions, mais ne remet pas en cause les recommandations principales, souligne M. Boutou. L\u2019objectif de ces modules est d\u2019aider \u00e0 la compr\u00e9hension et \u00e0 la bonne utilisation de la norme.<\/p>\n\n\n\n<p>Les nouveaut\u00e9s int\u00e9gr\u00e9es sont :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Une nouvelle approche d\u2019impl\u00e9mentation de la norme au sein d\u2019une organisation ;<\/li><li>La ma\u00eetrise des processus externalis\u00e9s ;<\/li><li>Les exigences impos\u00e9es en mati\u00e8re d\u2019informations document\u00e9es ;<\/li><li>Les nouvelles exigences de l\u2019analyse des dangers ;<\/li><li>Les modifications apport\u00e9es \u00e0 la politique et aux objectifs de s\u00e9curit\u00e9 des denr\u00e9es alimentaires.<\/li><\/ul>\n\n\n\n<p>Les modules sont t\u00e9l\u00e9chargeables sur le site : <a href=\"https:\/\/info.promotion-afnor.org\/Wb\/JUE\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"aioseop-link\">https:\/\/info.promotion-afnor.org\/Wb\/JUE<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Olivier Boutou, Expert Afnor en s\u00e9curit\u00e9 des aliments, vient de terminer la mise \u00e0 jour des modules de soutien ISO 22000, norme internationale sur le management de la s\u00e9curit\u00e9 des aliments. Cette mise \u00e0 jour apporte de nombreux compl\u00e9ments et points de pr\u00e9cisions, mais ne remet pas en cause les recommandations principales, souligne M. Boutou. &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2131,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2149","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2149"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2149\/revisions"}],"predecessor-version":[{"id":2162,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2149\/revisions\/2162"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2131"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}