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Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000

Quality management system General Documentation requirements General Quality manual Control of documents Control of records 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 Management review Review input Review output Resource management Provision of resources Human resources Competence, awareness and training Infrastructure Work environment Product realisation Planning of product realisation Construction and development

ISO 9001:2000 4 4.1 4.2 4.2.1 4.2.2 4.2.3 4.2.4 5 5.1 5.2 5.3 5.4 5.4.1 5.4.2 5.5 5.5.1 5.5.2 7.2.3 5.5.3 5.6 5.6.2 5.6.3 6 6.1 6.2 6.2.2 6.3 6.4 7 7.1 7.3

BRC 2 2.1 2.11 2.11.3 2.3 2.11.1 2.11.4

IFS 1 1.1 1.3 1.3 1.5 1.5 1.6 2 2.2 2.4 2.1 2.1 2.1

ISO/DIS 22000 4 4.1 4.2 4.2.1 4.2.2 4.2.3 5 5.1 5.2 5.3 5.2 5.3 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 6.2.2 6.3 6.4 7 7.1

Food safety management system General Documentation requirements General Control of documents Control of records Management responsibility Management commitment Food safety policy Planning Food safety objectives Planning of the food safety system 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

2.5 2.6 2.2 2.5.1 2.4

2.1

2.14 2.7 2.7.3

3.2.4 5.9 2.3

2.8 6 6.4 3.3

3 3.2.4 3.1.1 3.1.2 3.1.3 4 4.3 4.3

4.1 4.1

ISO 9001:2000 BRC Global Food Standard 2002 EFSIS Standard 2002 ISO/DIS 22000 (2004)

Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000

Purchasing Purchase process Contract review Performance monitoring Product realisation Process control Validation of equipment and process Identification and traceability

7.4 7.4.1 7.4.2 7.4.3 7.5 7.5.1 7.5.2 7.5.3

2.10 2.10.1 2.11.2

4.4 4.1 4.2 4.6 5.2 4.16 4.18 4.19 4.20 4.17

7.2.3 f)

Purchase process

5.1 5.3 2.13

7.9.2

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 integrity Control of monitoring and measuring devices Work environment Infrastructure

7.5.5 7.6 (6.4) (6.3)

5.4

8.2 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) 7.3 7.3.2

3.4 3.7 3.4.8 3.5 3.6 3.10 6.1 3.9 3.11 5.5 4.2 Design and development (7.3) 1.4 1.5 1.8 2.11.2 2.11.2 1.2 1.2 1.2.1

4.8 3.3 4.8 4.15 4.14 4.10 3.2 4.9 4.11 4.7 4.5 1.2.2

Establishment of product specific demands Planning of design and development

7.2.1 (7.3.1)

4.2 4.2 1.2.3 1.2.3 1.2.3

7.3.3.1 7.3.3.2 7.3.4 7.3.5 7.4

Product characteristics (raw materials) Product characteristics (finished products) Intended use Process descriptions Hazard analysis

ISO 9001:2000 BRC Global Food Standard 2002 EFSIS Standard 2002 ISO/DIS 22000 (2004)

Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000

Design and development inputs Design and development outputs

(7.3.2) (7.3.3)

1.2 1.6 1.2.6

1.2.3 1.2.3 1.2.3 5.9 5

7.5 7.6 7.7 7.8 7.9 7.9.5 8 8.1

Product realisation

7.5 2.14

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

Measurement, analysis and improvement General Monitoring and measurement Customer satisfaction Internal audits Monitoring and measurement of processes Monitoring and measurement of products Control of nonconforming product Analys av information Improvements Continual improvements Corrective actions Preventative measures Validation of equipment and process Preventative measures

8 8.1 8.2 8.2.1 8.2.2 8.2.3 8.2.4 8.3 8.4 8.5 8.5.1 8.5.2 8.5.3 (7.5.2) (8.5.3) 4.3 3.3.1 2.9 2.1.2 4.7 4.8

2.4 5.1 5.7 5.10

8.3.1

Internal audits

2.1.4 2.12

2.2 5.11

1.6

1.2.3

7.9.4 8.3.3 8.5 8.5.1 7.9.3 7.9.3 8.3.2 8.4 8.5.2

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

ISO 9001:2000 BRC Global Food Standard 2002 EFSIS Standard 2002 ISO/DIS 22000 (2004)