Comparison Food Standards ISO9000 BRC IFS ISO 22000

Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000

Quality management system General Documentation requirements General Quality manual Control of documents Control of records Management responsibility Management commitment Customer focus Quality policy Planning Quality objectives Planning of the quality system Responsiblity, authorities and communicatio Responsibility and authority Management representative Customer communication Internal communication

ISO 9001:2000 4 4.1 4.2 4.2.1 4.2.2 4.2.3 4.2.4 5 5.1 5.2 5.3 5.4 5.4.1 5.4.2 5.5 5.5.1 5.5.2 7.2.3 5.5.3

Management review Review input Review output

5.6 5.6.2 5.6.3

Resource management Provision of resources Human resources Competence, awareness and training Infrastructure W ork environment

6 6.1 6.2 6.2.2 6.3 6.4

Product realisation Planning of product realisation Construction and development

7 7.1 7.3

BRC 2 2.1 2.11 2.11.3 2.3 2.11.1 2.11.4

2.5 2.6 2.2 2.5.1

IFS 1 1.1 1.3 1.3 1.5 1.5 1.6

ISO/DIS 22000 4 4.1 4.2 4.2.1 4.2.2

2 2.2 2.4 2.1 2.1 2.1

5 5.1

Management responsibility Management commitment

5.2 5.3 5.2 5.3

Food safety policy Planning Food safety objectives Planning of the food safety system

2.1

5.4 5.5 5.6.1 5.6.2 5.7 5.8 5.8.2 5.8.3

Responsibility and authority Food safety team leader   External communication Internal communication Contingency preparedness Management review Review input Review output

6 6.1 6.2 6.2.2 6.3 6.4

Resource management Provision of resources Human resources Competence, awareness and training Infrastructure W ork environment

4.2.3

Food safety management system General Documentation requirements General Control of documents

Control of records

2.4

2.14 2.7 2.7.3

3.2.4 5.9 2.3

2.8

3

6 6.4 3.3

3.2.4 3.1.1 3.1.2 3.1.3

4.1 4.1

4 4.3 4.3

7 7.1

Planning and realisation of safe products Planning

ISO 9001:2000 BRC Global Food Standard 2002 EFSIS Standard 2002

ISO/DIS 22000 (2004)

Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000

Purchasing Purchase process Contract review Performance monitoring Product realisation Process control Validation of equipment and process Identification and traceability

7.4 7.4.1 7.4.2 7.4.3 7.5 7.5.1 7.5.2 7.5.3

Product integrity Control of monitoring and measuring device

7.5.5 7.6

Work environment Infrastructure

(6.4) (6.3)

Design and development

Establishment of product specific demands Planning of design and development

2.10 2.10.1 2.11.2

4.4 4.1 4.2 4.6

5.1 5.3 2.13

5.2 4.16 4.18 4.19 4.20

7.9.2

5.4

4.17

8.2

3.4 3.7 3.4.8 3.5 3.6 3.10

4.8 3.3 4.8 4.15 4.14 4.10

6.1 3.9 3.11 5.5 4.2

3.2 4.9 4.11 4.7 4.5

1.4 1.5 1.8 2.11.2 2.11.2 1.2 1.2 1.2.1

1.2.2

7.2.1 7.2.2 7.2.2 a) 7.2.2 a) 7.2.2 b) 7.2.2 c) 7.2.2 c) 7.2.2 d) 7.2.3 7.2.3 a) 7.2.3 b) 7.2.3 c) 7.2.3 d) 7.2.3 e) 7.3 7.3.2

4.2 4.2 1.2.3 1.2.3 1.2.3

7.3.3.1 7.3.3.2 7.3.4 7.3.5 7.4

(7.3)

7.2.1 (7.3.1)

7.2.3 f)

Purchase process

Traceability system Traceability system - GMO Allergens Control of monitoring and measuring devices Prerequisite programmes Infrastructure and maintenance Layout Staff facilities Installations Equipment Maintenance Waste disposal Operational prerequisities Personal hygiene Cleaning Pest control Specific handling requirements Packaging Preliminary steps to enable hazard analysis Food safety team

Product characteristics (raw materials) Product characteristics (finished products) Intended use Process descriptions Hazard analysis

ISO 9001:2000 BRC Global Food Standard 2002 EFSIS Standard 2002

ISO/DIS 22000 (2004)

Korsreferens mellan ISO 9000; BRC; EFSIS; ISO 22000

Design and development inputs Design and development outputs

Product realisation

Measurement, analysis and improvement General Monitoring and measurement Customer satisfaction Internal audits Monitoring and measurement of processes Monitoring and measurement of products Control of nonconforming product  Analys av information Improvements Continual improvements Corrective actions Preventative measures Validation of equipment and process Preventative measures

(7.3.2) (7.3.3)

1.2.3 1.2.3

1.2.6

1.2.3

2.14

5.9

7.8 7.9 7.9.5

5

8

7.5

8 8.1 8.2 8.2.1 8.2.2 8.2.3 8.2.4 8.3 8.4 8.5 8.5.1 8.5.2 8.5.3 (7.5.2) (8.5.3)

7.5 7.6 7.7

1.2 1.6

4.3

8.1

3.3.1 2.9 2.1.2 4.7 4.8

2.4 5.1 5.7 5.10

2.1.4 2.12

2.2 5.11

1.6

1.2.3

Establishing the operational prerequisite programmes Establishing the HACCP plans Updating of preliminary information and documents specifying PRP(s) and the HACCP plan Verification planning Operation of FSM system Product recall Validation, verification and improvement of the food safety management system General

8.3.1

Internal audits

7.9.4 8.3.3 8.5 8.5.1 7.9.3 7.9.3 8.3.2 8.4 8.5.2

Handling of potentially unsafe products Analysis of verification activities Improvements Continual improvements Corrective actions and corrections Corrective actions and corrections Evaluation of individual verification results Validation of control measures Updating of FSM system

ISO 9001:2000 BRC Global Food Standard 2002 EFSIS Standard 2002

ISO/DIS 22000 (2004)