ISO 22000 2018版和2005版条款比对.xlsxVIP

ISO 22000:2018 ISO 22000:2005 Introduction Introduction 0.1 General General 0.2 FSMS Principles New 0.3 Process Approach New 0.4 Relationship with other MSS New Food Safety Management Systems - Requirements for any organization in the food chain Food Safety Management Systems - Requirements for any organization in the food chain 1 Scope 1 Scope 2 Normative references 2 Normative references 3 Terms and definitions 3 Terms and definitions 4. Context of the organization (New Title) New Heading 4.1 Understanding the organization and its context New 4.2 Understanding the needs and exppectations of interested parties New 4.3 Determining the scope of the FSMS 4.1 + New 4.4 Food Safety Mgt. System 4.1 5. Leadership (New Title) New Heading 5.1 Leadership Commitmment 5.1, 7.4.3 + new 5.2 Policy 5.2 + new 5.3 Organizational roles, responsibilities authorities 5.4, 5.5, 7.3.2 + new 6 Planning (New Title) New Heading 6.1 Actions to address risks and opportunites new 6.2 Objectives of the FSMS and planning to achieve them 5.3 + new 6.3 Planning of Changes 5.3 + new 7 Support (New Title) New Heading 7.1 Resources 1, 4.1, 6.2, 6.3, 6.4 + new 7.2 Competence 6.2, 7.3.2 + 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 Title) New Heading 8.1 Operational Planning and Control New 8.2 Pre-Requisite programs 7.2 + new 8.3 Traceability system 7.9 + new 8.4 Emergency preparedness and response 5.7 + new 8.5 Hazard Control 7.3, 7.4, 7.5, 7.6, 8.2 and new 8.6 Updating the information specifying the PRP and Hazard control plan 7.7 8.7 Control of monitoring and measuring 8.3 8.8 Verification related to PRP and the hazard control plan 7.8, 8.4.2 8.9 Control of product and process nonconformities 7.10 9. Performance Evaluation (new title) New Heading 9.1 Monitoring, measuring, analysis and evaluation 8.4.2, 8.4.3 + new 9.2 Internal Audits 8.4.1 9.3 Management Review 5.8, 5.2 + new 10. Improvement New Heading 10.1 Non conformity and