Iso 9001 Vs Iso 22000

ISO 9001 Versus ISO 22000 ISO 9001:2000 4 4.1 4.2 4.2.1 4.2.2 4.2.3 4.2.4

ISO/DIS 22000 4 4.1 4.2 4.2.1 4.2.2

Management responsibility Management commitment Customer focus Quality policy Planning Quality objectives Planning of the quality system Responsiblity, authorities and communication Responsibility and authority Management representative Customer communication Internal communication

5 5.1 5.2 5.3 5.4 5.4.1 5.4.2

5 5.1

Management responsibility Management commitment

5.2 5.3 5.2 5.3

Food safety policy Planning Food safety objectives Planning of the food safety system

Management review Review input Review output

5.6 5.6.2 5.6.3

5.4 5.5 5.6.1 5.6.2 5.7 5.8 5.8.2 5.8.3

6 6.1 6.2

6 6.1 6.2

Competence, awareness and training Infrastructure Work environment

6.2.2 6.3 6.4

6.2.2 6.3 6.4

Product realisation Planning of product realisation Construction and development Purchasing Purchase process Contract review Performance monitoring

7 7.1 7.3 7.4 7.4.1 7.4.2 7.4.3

7 7.1

Quality management system Quality management system General Documentation requirements General Quality manual Control of documents Control of records

Resource management Provision of resources Human resources

5.5 5.5.1 5.5.2 7.2.3 5.5.3

4.2.3

7.2.3 f)

Food safety management system Food safety management system General Documentation requirements General Control of documents Control of records

Responsibility and authority Food safety team leader External communication Internal communication Contingency preparedness Management review Review input Review output Resource management Provision of resources Human resources Competence, awareness and training Infrastructure Work environment Planning and realisation of safe products Planning

Purchase process

Quality management system Product realisation Process control Validation of equipment and process Identification and traceability

ISO 9001:2000 7.5 7.5.1 7.5.2 7.5.3

ISO/DIS 22000

7.9.2

Product integrity Control of monitoring and measuring devices

7.5.5 7.6

8.2

Work environment Infrastructure

(6.4) (6.3)

7.2.1 7.2.2 7.2.2 a) 7.2.2 a) 7.2.2 b) 7.2.2 c) 7.2.2 c) 7.2.2 d) 7.2.3 7.2.3 a) 7.2.3 b) 7.2.3 c) 7.2.3 d) 7.2.3 e)

Design and development

(7.3)

7.3 7.3.2 7.3.3.1

Establishment of product specific demands Planning of design and development

(7.3.1)

7.3.3.2 7.3.4 7.3.5 7.4

Design and development inputs Design and development outputs

(7.3.2) (7.3.3)

7.5 7.6

7.2.1

7.7

Product realisation

7.5

7.8 7.9 7.9.5

Food safety management system

Traceability system Traceability system - GMO Allergens Control of monitoring and measuring devices Prerequisite programmes Infrastructure and maintenance Layout Staff facilities Installations Equipment Maintenance Waste disposal Operational prerequisities Personal hygiene Cleaning Pest control Specific handling requirements Packaging Preliminary steps to enable hazard analysis Food safety team Product characteristics (raw materials) Product characteristics (finished products) Intended use Process descriptions Hazard analysis Establishing the operational prerequisite programmes Establishing the HACCP plans Updating of preliminary information and documents specifying PRP(s) and the HACCP plan Verification planning Operation of FSM system Product recall

ISO 9001:2000

ISO/DIS 22000

8

8

General Monitoring and measurement Customer satisfaction Internal audits Monitoring and measurement of processes Monitoring and measurement of products

8.1 8.2 8.2.1 8.2.2 8.2.3 8.2.4

8.1

Control of nonconforming product Analys av information Improvements Continual improvements Corrective actions Preventative measures

8.3 8.4 8.5 8.5.1 8.5.2 8.5.3

7.9.4 8.3.3 8.5 8.5.1 7.9.3 7.9.3

(7.5.2) (8.5.3)

8.3.2 8.4 8.5.2

Quality management system Measurement, analysis and improvement

Validation of equipment and process Preventative measures

8.3.1

Food safety management system Validation, verification and improvement of the food safety management system General

Internal audits

Handling of potentially unsafe products Analysis of verification activities Improvements Continual improvements Corrective actions and corrections Corrective actions and corrections Evaluation of individual verification results Validation of control measures Updating of FSM system