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BEGINNER 101 · 公開 2026-04-28 Updated 2026-04-28

International Standards 101 — A Beginner’s Reference

A beginner-friendly introduction to international standards, with a glossary, quick-reference card, and links to primary authority sources.

要約

A beginner-friendly introduction to international standards, with a glossary, quick-reference card, and links to primary authority sources.

📑 目次
  1. What it is, in one paragraph
  2. The 12 terms you must know
  3. Quick reference card
  4. What to read next
  5. Operator dialogue
    1. 🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue
  6. 🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話
    1. 無料 MmowW CCP決定樹を試す
  7. Primary sources (national & international authorities)
    1. Related Articles
    2. HACCPを自動化しませんか？

What it is, in one paragraph

Codex Alimentarius[1] sits at the apex of the international food-safety standards architecture; ISO 22000[2], FSSC 22000, BRCGS, and SQF sit underneath it as auditable management standards[3]. National authorities reference these documents in trade negotiations and import controls.

The 12 terms you must know

  1. Hazard — defined in Codex Annex II and operationalised by national authorities.
  2. CCP (Critical Control Point) — defined in Codex Annex II and operationalised by national authorities.
  3. PRP (Prerequisite Programme) — defined in Codex Annex II and operationalised by national authorities.
  4. Critical Limit — defined in Codex Annex II and operationalised by national authorities.
  5. Monitoring — defined in Codex Annex II and operationalised by national authorities.
  6. Corrective Action — defined in Codex Annex II and operationalised by national authorities.
  7. Verification — defined in Codex Annex II and operationalised by national authorities.
  8. Validation — defined in Codex Annex II and operationalised by national authorities.
  9. Cross-contamination — defined in Codex Annex II and operationalised by national authorities.
  10. Cross-contact (allergens) — defined in Codex Annex II and operationalised by national authorities.
  11. Time-temperature abuse — defined in Codex Annex II and operationalised by national authorities.
  12. Codex Decision Tree — defined in Codex Annex II and operationalised by national authorities.

Quick reference card

IndicatorBaselineTargetTimeMeasurement
Programme coverageVariable100%1–3 monthsInternal audit
Record completeness70–80%100%1 monthDaily review
Staff competency score60–70/10090+/1002–6 weeksWritten test
Non-conformance rateUnknown0 critical/month3 monthsCAPA log
Authority engagementReactiveQuarterly proactive6 monthsMeeting log
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Operator dialogue

🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue

🐣
Piyo: Poppo-san, where does international standards actually start in a real kitchen?
🦉
Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.
🐣
Piyo: What if the staff resist the new rule?
🦉
Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.
🐮
Mou: Strong, kind, beautiful: international standards made blissful for everyone in the kitchen.

🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話

🐣
ピヨちゃん: ポッポ、Codexって誰が作ってるんですか？
🦉
ポッポ: FAOとWHOが共同運営する委員会で、各国政府代表が議論して作っています。1963年設立、1993年にHACCPを国際標準化したのもCodexです。
🐣
ピヨちゃん: ISO 22000とCodexの関係は？
🦉
ポッポ: Codexは『国家間の食品安全合意』、ISO 22000は『企業の管理システム規格』。Codex要件をISO 22000で運用するイメージです。
🐮
モーくん: うちは輸出計画した時、まずCodex、次に輸出先国規制、最後にISO/FSSC認証取得。3年かかったけど市場が広がった🐮
🐣
ピヨちゃん: GFSIってどう選ぶ？
🦉
ポッポ: 業種・規模・取引先の要求で異なります。一般的にFSSC 22000は食品工場、BRCGSは小売向け、SQFは農産物・畜産物に強い。
🐮
モーくん: 強く・優しく・美しく — 国際標準は信頼の共通語🐮

無料 MmowW CCP決定樹を試す

メニューのCCPを5分で特定 — Codex CXC 1-1969 Annex IIに準拠、6言語で無料。

無料ツールを開く →

Primary sources (national & international authorities)

  1. Codex Alimentarius — General Principles of Food Hygiene CXC 1-1969 Rev.2020 (HACCP Annex II). https://www.fao.org/fao-who-codexalimentarius/
  2. FAO — HACCP System and Guidelines for its Application. https://www.fao.org/3/y1390e/y1390e0a.htm
  3. WHO — Five Keys to Safer Food Manual (2006). https://www.who.int/publications/i/item/9789241594639
  4. CDC — Food Safety Surveillance & Outbreak Reports. https://www.cdc.gov/foodsafety/
  5. FDA — Managing Food Safety: Voluntary Use of HACCP Principles 2006. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/managing-food-safety-manual-voluntary-use-haccp-principles
  6. Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS. https://www.food.gov.uk/business-guidance/safer-food-better-business
  7. MHLW — HACCP Guidance for Small-Scale Food Operators (2020). https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/0000179028_00007.html

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重要な免責事項： MmowWは食品安全認証機関ではありません。上記の内容は、各国当局の一次ソースから抽出した教育目的のベストプラクティス情報です。Codex / FDA / FSA / EFSA / 厚生労働省 / CFIA その他いかなる国の要件への準拠についても、最終責任は食品事業者および所轄当局にあります。常に一次ソースおよびお住まいの規制当局でご確認ください。情報は公開時点のものであり、その後の規制改定により変更される可能性があります。
🦉
澤井 隆行 — 行政書士

行政書士・MmowW創業者。世界中の食品安全コンプライアンスを極楽にする。

安全で、愛される。