4.1 Understand your organization and its unique context.
4.2 Clarify the needs and expectations of interested parties.
4.3 Define the scope of your food safety management system.
4.4 Establish and maintain a food safety management system.
5.1 Provide leadership by accepting responsibility for safety.
5.2 Provide leadership by establishing food safety policy.
5.3 Provide leadership by assigning organizational roles.
6.1 Define actions to manage your FSMS risks and opportunities.
6.2 Formulate FSMS objectives and develop plans to achieve them.
6.3 Control how FSMS changes are planned and implemented.
7.1 Support your FSMS by providing the necessary resources.
7.2 Support your FSMS by ensuring that people are competent.
7.3 Support your FSMS by making people aware of their duties.
7.4 Support your FSMS by controlling relevant communications.
7.5 Support your FSMS by managing documented information.
8.1 Establish processes needed to realize safe products.
8.2 Establish suitable prerequisite programmes (PRPs).
8.3 Establish an effective product traceability system.
8.4 Establish emergency management arrangements.
8.5 Establish measures to control food safety hazards.
8.6 Establish up-to-date information if plan changes.
8.7 Establish control of your monitoring and measuring.
8.8 Establish and maintain food safety verification activities.
8.9 Establish control of product and process nonconformities.
9.1 Monitor, measure, analyze, and evaluate your FSMS.
9.2 Use internal audits to examine conformance and performance.
9.3 Carry out management reviews and document your results.
10.1 Control nonconformities and take appropriate corrective action.
10.2 Enhance the suitability, adequacy, and effectiveness of your FSMS.
10.3 Evaluate and update the FSMS and document your activities.
you'd like to see how we've translated each of the above sections into
Plain English, please check out our more detailed ISO 22000 2018 web page.
Updated on August 25, 2019. First
published on August 25, 2019.
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