6 Planning

6.1 Actions to address risks and opportunities

6.1.1 When planning for the FSMS, the organization shall consider the issues referred to in 4.1 and the requirements referred to in 4.2 and 4.3 and determine the risks and opportunities that need to be addressed to:

a）give assurance that the FSMS can achieve its intended result(s);

b）enhance desirable effects;

c）prevent, or reduce, undesired effects;

d）achieve continual improvement.

NOTE In the context of this document, the concept of risks and opportunities is limited to events and their consequences relating to the performance and effectiveness of the FSMS. Public authorities are responsible for addressing public health risks. Organizations are required to manage food safety hazards (see 3.22) and the requirements related to this process that are laid down in Clause 8.

6.1.2 The organization shall plan:

a）actions to address these risks and opportunities;

b）how to:

1）integrate and implement the actions into its FSMS processes;

2）evaluate the effectiveness of these actions.

6.1.3 The actions taken by the organization to address risks and opportunities shall be proportionate to:

a）the impact on food safety requirements;

b）the conformity of food products and services to customers;

c）requirements of interested parties in the food chain.

NOTE 1 Actions to address risks and opportunities can include: avoiding risk, taking risk in order to pursue an opportunity, eliminating the risk source, changing the likelihood or consequences, sharing the risk, or accepting the presence of risk by informed decision.
NOTE 2 Opportunities can lead to the adoption of new practices (modification of products or processes), using new technology and other desirable and viable possibilities to address the food safety needs of the organization or its customers.

6.2 Objectives of the food safety management system and planning to achieve them

6.2.1 The organization shall establish objectives for the FSMS at relevant functions and levels. The objectives of the FSMS shall:

a）be consistent with the food safety policy;

b）be measurable (if practicable);

c）take into account applicable food safety requirements, including statutory, regulatory and customer requirements;

d）be monitored and verified;

e）be communicated;

f）be maintained and updated as appropriate.

The organization shall retain documented information on the objectives for the FSMS.

6.2.2 When planning how to achieve its objectives for the FSMS, the organization shall determine:

a）what will be done;

b）what resources will be required;

c）who will be responsible;

d）when it will be completed;

e）how the results will be evaluated.

6.3 Planning of changes

When the organization determines the need for changes to the FSMS, including personnel changes, the changes shall be carried out and communicated in a planned manner.
The organization shall consider:

a）the purpose of the changes and their potential consequences;

b）the continued integrity of the FSMS;

c）the availability of resources to effectively implement the changes;

d）the allocation or re-allocation of responsibilities and authorities.