ISO 9001:2015 ISO 14001:2015 ISO 22001:2018 ISO 45001:2018

Foreword Foreword Foreword Foreword

Introduction Introduction Introduction Introduction
1 Scope 1 Scope 1 Scope 1 Scope
2 Normative References 2 Normative References 2 Normative References 2 Normative References
3 Terms and Definitions 3 Terms and Definitions 3 Terms and Definitions 3 Terms and Definitions
Terms related to organization and
3.1
leadership
3.2 Terms related to planning
Terms related to support and
3.3
operation
Terms related to performance
3.4
evaluation and improvement
4 Context of the Organization 4 Context of the Organization 4 Context of the Organization 4 Context of the Organization
Understanding the organization and its Understanding the organization and Understanding the organization and Understanding the organization and
4.1 4.1 4.1 4.1
context its context its context its context
Understanding the needs and
Understanding the needs and Understanding the needs and Understanding the needs and
4.2 4.2 4.2 4.2 expectations of workers and other
expectations of interested parties expectations of interested parties expectations of interested parties
interested parties
Determining the scope of the quality Determining the scope of the Determining the scope of the food Determining the scope of the food
4.3 4.3 4.3 4.3
management system environmental management system safety management system OH&S management system
Quality management system and its
4.4 4.4 Environmental management system 4.4 Food Safety management system 4.4 OH&S management system
process
5 Leadership 5 Leadership 5 Leadership 5 Leadership and workers participation
5.1 Leadership and Commitment 5.1 Leadership and Commitment 5.1 Leadership and Commitment 5.1 Leadership and Commitment
5.1.1 General
5.1.2 Customer Focus
5.2 Policy 5.2 Environmental Policy 5.2 Policy 5.2 OH&S Policy
Establishing the food safety
5.2.1 Developing the quality policy
5.2.1 policy
Communicating the food safety
5.2.2 Communicating the quality policy
5.2.2 policy
Organizational roles, responsibilities and Organizational roles, responsibilities Organizational roles, responsibilities Organizational roles, responsibilities
5.3 5.3 5.3 5.3
authorities and authorities and authorities and authorities
Consultation and participation of
5.4
workers
6 Planning 6 Planning 6 Planning 6 Planning
Actions to address risks and Actions to address risks and Actions to address risks and
6.1 Actions to address risks and opportunities 6.1 6.1 6.1
opportunities opportunities opportunities
6.1.1 General 6.1.1 General
Hazard Identification and
6.1.2 Environmental Aspects 6.1.2 assessment of risks and
opportunities
 Determination of legal
6.1.3 Compliance obligations 6.1.3 requirements and other
requirements
6.1.4 Planning Action 6.1.4 Planning Action
Objectives of the food safety
Quality objectives and planning to achieve Environmental Objectives and OH&S objectives and planning to
6.2 6.2 6.2 management system and planning to 6.2
them planning to achieve them achieve them
achieve them
6.2.1 Environmental Objectives 6.2.1 OH&S Objectives

Planning actions to achieve Planning to achieve OH&S

6.2.2 6.2.2
environmental objectives objectives
6.3 Planning of changes 6.3 Planning of changes
7 Support 7 Support 7 Support 7 Support
7.1 Resources 7.1 Resources 7.1 Resources 7.1 Resources
7.1.1 General 7.1.1 General
7.1.2 People 7.1.2 People
7.1.3 Infrastructure 7.1.3 Infrastructure
Environment for the Operation of
7.1.4 7.1.4 Work Environment
process
Externally developed elements
Monitoring and measuring
7.1.5 7.1.5 of the food safety management
resources
system
Control of externally provided
7.1.6 Organizational knowledge 7.1.6
processes, products or services
7.2 Competence 7.2 Competence 7.2 Competence 7.2 Competence
7.3 Awareness 7.3 Awareness 7.3 Awareness 7.3 Awareness
7.4 Communication 7.4 Communication 7.4 Communication 7.4 Communication
7.4.1 General 7.4.1 General 7.4.1 General
7.4.2 Internal Communication 7.4.2 Internal Communication 7.4.2 Internal Communication
7.4.3 External Communication 7.4.3 External Communication 7.4.3 External Communication
7.5 Documented Information 7.5 Documented Information 7.5 Documented Information 7.5 Documented Information
7.5.1 General 7.5.1 General 7.5.1 General 7.5.1 General
7.5.2 Creating and updating 7.5.2 Creating and updating 7.5.2 Creating and updating 7.5.2 Creating and updating
Control of documented Control of documented Control of documented
7.5.3 Control of documented information 7.5.3 information 7.5.3 information 7.5.3 information
8 Operation 8 Operation 8 Operation 8 Operation
8.1 Operational planning and control 8.1 Operational planning and control 8.1 Operational planning and control 8.1 Operational planning and control
8.1.1 General
Eliminating Hazards and
8.1.2
reducing OH&S risks
 8.1.3 Management of change
8.1.4 Procurement
Emergency Preparedness and Emergency Preparedness and
Requirements for products and services 8.2 Prerequsite programmes (PRPs)
8.2 response 8.2 8.2 Response
8.2.1 Customer communication
Determining the requirements
8.2.2 related to products and services
Review of requirements related to
8.2.3 products and services
Changes to requirements of
8.2.4 products and services
8.3 Design and Development of products and 8.3 Traceability System
8.3.1 General
8.3.2 Design and Development planning
8.3.3 Design and development inputs
8.3.4 Design and Development control
8.3.5 Design and Development outputs
8.3.6 Design and Development changes
Control of externally provided processes, Emergency Preparedness and
8.4 products and services 8.4 Response
8.4.1 General 8.4.1 General
Handling of emergencies and
8.4.2 Type and extent of control 8.4.2 incidents
8.4.3 Information for external providers
8.5 Production and service provisions 8.5 Hazard Control
Control of production and service Preliminary steps to enable
8.5.1 provision 8.5.1 hazard analysis
8.5.2 Identification and Traceability 8.5.2 Hazard Analysis
Validation of control measure
Property belonging to customers or and combinations of control
8.5.3 external providers 8.5.3 measure
Hazard control plan
8.5.4 Preservation 8.5.4 (HACCP/OPRP plan)
8.5.5 Post-delivery activities
8.5.6 Control of changes
Updating the information specifying
8.6 Release of Products and Services 8.6 the PRPs and the hazard control plan
8.7 Control of nonconforming outputs 8.7 Control of monitoring and measuring
8.8 Verification related to PRPs and the
8.8.1 Verification
Analysis of results of
8.8.2 verification activities
8.9 Control of product and process
 8.9.1 General
8.9.2 Corrections
8.9.3 Corrective Actions
Handling of potentially unsafe
8.9.4 products
8.9.5 Withdraw/recall
9 Performance Evaluation 9 Performance Evaluation 9 Performance Evaluation 9 Performance Evaluation
Monitoring, measurement, analysis and Monitoring, measurement, analysis Monitoring, measurement, analysis Monitoring, measurement, analysis
9.1 evaluation 9.1 and evaluation 9.1 and evaluation 9.1 and evaluation
9.1.1 General 9.1.1 General 9.1.1 General 9.1.1 General
9.1.2 Customer Satisfaction 9.1.2 Evaluation and Compliance 9.1.2 Analysis and evaluation 9.1.2 Evaluation of Compliance
9.1.3 Analysis and evaluation
9.2 Internal Audit 9.2 Internal Audit 9.2 Internal Audit 9.2 Internal Audit
9.2.1 General 9.2.1 General
9.2.2 Internal Audit programme 9.2.2 Internal Audit programme
9.3 Management Review 9.3 Management Review 9.3 Management Review 9.3 Management Review
9.3.1 General 9.3.1 General
9.3.2 Management review inputs 9.3.2 Management review inputs
9.3.3 Management review outputs 9.3.3 Management review outputs
10 Improvement 10 Improvement 10 Improvement 10 Improvement

10.1 General 10.1 General 10.1 Nonconformity and corrective actions 10.1 General
Nonconformity and corrective
10.2 Nonconformity and corrective actions 10.2 Nonconformity and corrective actions 10.2 Continual improvement 10.2 actions
Update of the food safety
10.3 Continual improvement 10.3 Continual improvement 10.3 management system 10.3 Continual improvement
(informative) Clarification of new (informative) Guidance on the use of (informative) Cross reference (informative) Guidance on the use of
Annex A structure, terminology and concepts Annex A this International Standard Annex A between Codex HACCP andthis Annex A this document
(informative) Other International
Standards on quality management and (informative) Correspondence (informative) Cross reference
quality management systems developed between ISO 14001:2015 and ISO between this document and ISO
Annex B by ISO/TC 176 Annex B 14001:2004 Annex B 22000:2005