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Resource 839-1549451075802582073 PDF

The document compares the key changes between ISO 22000:2018 and ISO 22000:2005 for food safety management systems. Some of the major changes include reorganizing content into new headings like "Context of the organization", "Leadership", "Planning", "Support", "Operation", and "Performance Evaluation". Additionally, ISO 22000:2018 includes new requirements around understanding organizational context, risks and opportunities, objectives, planning changes, and monitoring and measurement. Overall, the new standard features revised structures and additional requirements compared to the previous 2005 version.

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70 views2 pages

Resource 839-1549451075802582073 PDF

The document compares the key changes between ISO 22000:2018 and ISO 22000:2005 for food safety management systems. Some of the major changes include reorganizing content into new headings like "Context of the organization", "Leadership", "Planning", "Support", "Operation", and "Performance Evaluation". Additionally, ISO 22000:2018 includes new requirements around understanding organizational context, risks and opportunities, objectives, planning changes, and monitoring and measurement. Overall, the new standard features revised structures and additional requirements compared to the previous 2005 version.

Uploaded by

miz baig
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Comparative Matrix ISO 22000:2018 Versus ISO 22000:2005

ISO 22000:2018 ISO 22000:2005


Food Safety Management Systems - Requirements for any organization Food Safety Management Systems - Requirements for any organization in the
in the food chain 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 Management 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 7.7
plan
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 corrective action New
10.2 Continual Improvement 8.1, 8.5.1
10.3 Update of the FSMS 8.5.2

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