Scope

Food safety management system

General requirements
Documentation requirements

Management responsibility

Management commitment
Food safety policy
Food safety management system planning
Responsibility and authority
Food safety team leader
Communication
Emergency preparedness and response
Management review
Provision of resources
Human resources
Infrastructure
Work environment


Planning and realization of safe products

General
Prerequisite programmes (PRPs)
Preliminary steps to enable hazard analysis
Hazard analysis
Establishing the operationally prerequisite programs (PRPs)
Establishing the HACCP Plan
Updating or preliminary information and documents specifying the PRPs and the HACCP Plan
Verification planning
Traceability system
Control of nonconformity

 

Validation, verification and improvement of the food safety management system

General
Validation of control measure combinations
Control of monitoring and measuring
Food safety management system verification
Improvement