Blad1ISO 9001:2000BRCIFSISO/DIS 22000Quality management system4214Food safety management systemGeneral4.12.11.14.1GeneralDocumentation requirements4.22.111.34.2Documentation requirementsGeneral4.2.12.11.31.34.2.1GeneralQuality manual4.2.22.31.54.2.2Control of documentsControl of documents4.2.32.11.11.5Control of records4.2.42.11.41.64.2.3Control of recordsManagement responsibility525Management responsibilityManagement commitment5.12.52.25.1Management commitmentCustomer focus5.22.62.4Quality policy5.32.22.15.2Food safety policyPlanning5.42.15.3PlanningQuality objectives5.4.12.5.12.15.2Food safety objectivesPlanning of the quality system5.4.25.3Planning of the food safety systemResponsiblity, authorities and communication5.52.4Responsibility and authority5.5.12.15.4Responsibility and authorityManagement representative5.5.25.5Food safety team leaderCustomer communication7.2.35.6.1External communicationInternal communication5.5.33.2.45.6.2Internal communication2.145.95.7Contingency preparednessManagement review5.62.72.35.8Management reviewReview input5.6.22.7.35.8.2Review inputReview output5.6.35.8.3Review outputResource management62.836Resource managementProvision of resources6.16.1Provision of resourcesHuman resources6.263.2.46.2Human resourcesCompetence, awareness and training6.2.26.43.1.16.2.2Competence, awareness and trainingInfrastructure6.33.33.1.26.3InfrastructureWork environment6.43.1.36.4Work environmentProduct realisation747Planning and realisation of safe productsPlanning of product realisation7.14.14.37.1PlanningConstruction and development7.34.14.3Purchasing7.42.104.4Purchase process7.4.12.10.14.17.2.3 f)Purchase processContract review7.4.22.11.24.2Performance monitoring7.4.34.6Product realisation7.5Process control7.5.15.15.2Validation of equipment and process7.5.25.34.16Identification and traceability7.5.32.134.187.9.2Traceability system4.19Traceability system - GMO4.20AllergensProduct integrity7.5.5Control of monitoring and measuring devices7.65.44.178.2Control of monitoring and measuring devicesWork environment(6.4)7.2.1Prerequisite programmesInfrastructure(6.3)7.2.2Infrastructure and maintenance3.44.87.2.2 a)Layout3.73.37.2.2 a)Staff facilities3.4.84.87.2.2 b)Installations3.54.157.2.2 c)Equipment3.64.147.2.2 c)Maintenance3.104.107.2.2 d)Waste disposal7.2.3Operational prerequisities6.13.27.2.3 a)Personal hygiene3.94.97.2.3 b)Cleaning3.114.117.2.3 c)Pest control5.54.77.2.3 d)Specific handling requirements4.24.57.2.3 e)PackagingDesign and development(7.3)7.3Preliminary steps to enable hazard analysis1.41.2.27.3.2Food safety team1.51.82.11.24.27.3.3.1Product characteristics (raw materials)2.11.24.27.3.3.2Product characteristics (finished products)Establishment of product specific7.2.11.21.2.37.3.4Intended usedemands1.21.2.37.3.5Process descriptionsPlanning of design and development(7.3.1)1.2.11.2.37.4Hazard analysisDesign and development inputs(7.3.2)7.5Establishing the operational prerequisite programmesDesign and development outputs(7.3.3)1.21.2.37.6Establishing the HACCP plans1.61.2.37.7Updating of preliminary information and documentsspecifying PRP(s) and the HACCP plan1.2.61.2.37.8Verification planningProduct realisation7.57.9Operation of FSM system2.145.97.9.5Product recallMeasurement, analysis and improvement858Validation, verification and improvement of thefood safety management systemGeneral8.14.38.1GeneralMonitoring and measurement8.2Customer satisfaction8.2.13.3.12.4Internal audits8.2.22.95.18.3.1Internal auditsMonitoring and measurement of processes8.2.32.1.2Monitoring and measurement of products8.2.44.75.7Control of nonconforming product8.34.85.107.9.4Handling of potentially unsafe productsAnalys av information8.48.3.3Analysis of verification activitiesImprovements8.58.5ImprovementsContinual improvements8.5.12.1.42.28.5.1Continual improvementsCorrective actions8.5.22.125.117.9.3Corrective actions and correctionsPreventative measures8.5.37.9.3Corrective actions and corrections8.3.2Evaluation of individual verification resultsValidation of equipment and process(7.5.2)8.4Validation of control measuresPreventative measures(8.5.3)1.61.2.38.5.2Updating of FSM system

&C&"Arial,Fet"&12Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000&LISO 9001:2000

&CBRC Global Food Standard 2002EFSIS Standard 2002&RISO/DIS 22000 (2004)