Annex B
(informative)
Cross references between this document and ISO 22000:2005
Table B.1 — Main structure
This document |
ISO 22000:2005 |
4 Context of the organization |
New heading |
4.1 Understanding the organization and its context |
New |
4.2 Understanding the needs and expectations of interested parties |
New |
4.3 Determining the scope of the food safety management system |
4.1 (and new) |
4.4. Food safety management system |
4.1 |
5 Leadership |
New heading |
5.1 Leadership and commitment |
5.1, 7.4.3 (and new) |
5.2 Policy |
5.2 (and new) |
5.3 Organizational roles, responsibilities and authorities |
5.4, 5.5, 7.3.2 (and new) |
6 Planning |
New heading |
6.1 Actions to address risks and opportunities |
New |
6.2 Objectivesofthefoodsafetymanagementsystemandplanningto achieve them |
5.3 (and new) |
6.3 Planning of changes |
5.3 (and new) |
7 Support |
New heading |
7.1 Resources |
1, 4.1, 6.2, 6.3, 6.4 (and new) |
7.2 Competence |
6.2, 7.3.2 (and new) |
7.3 Awareness |
6.2.2 |
7.4 Communication |
5.6, 6.2.2 |
7.5 Documented information |
4.2, 5.6.1 |
8 Operation |
New heading |
8.1 Operational planning and control |
New |
8.2 Prerequisite programmes (PRPs) |
7.2 |
8.3 Traceability system |
7.9 (and new) |
8.4 Emergency preparedness and response |
5.7 (and new) |
8.5 Hazard control |
7.3, 7.4, 7.5, 7.6, 8.2 (and new) |
8.6 Updating the information specifying the PRPs and the hazard control plan |
7.7 |
8.7 Control of monitoring and measuring |
8.3 |
8.8 Verification related to PRPs and the hazard control plan |
7.8, 8.4.2 |
8.9 Control of product and process nonconformities |
7.10 |
9 Performance evaluation |
New heading |
9.1 Monitoring, measurement, analysis and evaluation |
New heading |
9.1.1 General |
New |
9.1.2 Analysis and evaluation |
8.4.2, 8.4.3 |
9.2 Internal audit |
8.4.1 |
9.3 Management review |
5.8 (and new) |
9.3.1 General |
5.2, 5.8.1 |
Table B.1 (continued)
This document |
ISO 22000:2005 |
9.3.2 Management review input |
5.8.2 (and new) |
9.3.3 Management review output |
5.8.1, 5.8.3 |
10 Improvement |
New heading |
10.1 Nonconformity and corrective action |
New |
10.2 Continual improvement |
8.1, 8.5.1 |
10.3 Update of the food safety management system |
8.5.2 |
Table B.2 — Clause 7: Support
Table B.3 — Clause 8: Operation
This document |
ISO 22000:2005 |
8 Operation |
New heading |
8.1 Operational planning and control |
7.1 (and new) |
8.2 Prerequisite programmes (PRPs) |
7.2 |
8.3 Traceability system |
7.9 (and new) |
8.4 Emergency preparedness and response |
5.7 |
8.4.1 General |
5.7 |
8.4.2 Handling of emergencies and incidents |
New |
8.5 Hazard control |
New heading |
8.5.1 Preliminary steps to enable hazard analysis |
7.3 |
8.5.1.1 General |
7.3.1 |
8.5.1.2 Characteristics of raw materials, ingredients and product contact materials |
7.3.3.1 |
8.5.1.3 Characteristics of end products |
7.3.3.2 |
8.5.1.4 Intended use |
7.3.4 |
Table B.3 (continued)
This document |
ISO 22000:2005 |
8.5.1.5 Flow diagrams and description of processes |
7.3.5.1 |
8.5.1.5.1 Preparation of flow diagrams |
7.3.5.1 |
8.5.1.5.2 On-site confirmation of flow diagrams |
7.3.5.1 |
8.5.1.5.3 Description of processes and process environment |
7.2.4, 7.3.5.2 (and new) |
8.5.2 Hazard analysis |
7.4 |
8.5.2.1 General |
7.4.1 |
8.5.2.2 Hazard identification and determination of acceptable levels |
7.4.2 |
8.5.2.3 Hazard assessment |
7.4.3, 7.6.2 (and new) |
8.5.2.4 Selection and categorization of control measure(s) |
7.3.5.2, 7.4.4 (and new) |
8.5.3 Validation of control measure(s) and combination(s) of control measure(s) |
8.2 |
8.5.4 Hazard control plan (HACCP/OPRP plan) |
New heading |
8.5.4.1 General |
7.5, 7.6.1 |
8.5.4.2 Determination of critical limits and action criteria |
7.6.3 (and new) |
8.5.4.3 Monitoring systems at CCPs and for OPRPs |
7.6.3, 7.6.4 (and new) |
8.5.4.4 Actions when critical limits or action criteria are not met |
7.6.5 |
8.5.4.5 Implementation of the hazard control plan |
New |
8.6 Updating the information specifying the PRPs and the hazard control plan |
7.7 |
8.7 Control of monitoring and measuring |
8.3 |
8.8 Verification related to PRPs and the hazard control plan |
New heading |
8.8.1 Verification |
7.8, 8.4.2 |
8.8.2 Analysis of results of verification activities |
8.4.3 |
8.9 Control of product and process nonconformities |
7.10 |
8.9.1 General |
7.10.1, 7.10.2 |
8.9.2 Corrections |
7.10.1 |
8.9.3 Corrective actions |
7.10.2 |
8.9.4 Handling of potentially unsafe products |
7.10.3 |
8.9.4.1 General |
7.10.3.1 |
8.9.4.2 Evaluation for release |
7.10.3.2 |
8.9.4.3 Disposition of nonconforming products |
7.10.3.3 |
8.9.5 Withdrawal/recall |
7.10.4 |
Bibliography
〔1〕 ISO 9000:2015, Quality management systems — Fundamentals and vocabulary
〔2〕 ISO 9001:2015, Quality management systems — Requirements
〔3〕 ISO 19011, Guidelines for auditing management systems
〔4〕 ISO/TS 22002 (all parts), Prerequisite programmes on food safety
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