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ISO 9001 (2015) & ISO 22000 (2018) - Coggle Diagram
ISO 9001 (2015) & ISO 22000 (2018)
Scope
to demonstrate compliance with applicable statutory & regulatory
to evaluate and assess mutually agreed customer and to demonstrate conformity with them
to ensure that the organization conforms to its stated policy
to demonstrate conformity to relevent interested parties
to effectively communicate to interested parties
to plan, implement, operate, maintain and update a QMS (ISO9001) and FSMS (ISO22000) in accordance with their intended use
to seek certification of its FSMS (ISO22000) by an external organization, or make a self assessment or self-declaration of conformity to this document
Terms and definition
ISO 9001 (2015)
products can also mean service
international standard
can be use in all businesses
involvement of people in organization
requirements of quality standard
continual improvement / flexible
system approach to management
ISO 22000 (2018)
corrective action
critical control point (CCP)
correction
documented information
conformity
food safety hazard
prerequisite program (PRP)
operational prerequisite program (OPRP)
acceptable level
significant food safety hazard
Planning
Quality objectives and planning to achieve them
Planning of changes
Actions to address risks and opportunities
Performance evaluation
Internal audit
Management review
management review input
management review output
general
Monitoring, measurement, analysis and evaluation
ISO 9001 (2015)
customer satisfaction
analysis and evaluation
general
ISO 22000 (2018)
general
analysis and evaluation
Improvement
ISO 9001 (2015)
nonconformity and corrective action
continual improvement
general
ISO 22000 (2018)
continual improvement
update of the food safety management system
nonconformity and corrective action
Normative reference
ISO 9001 (2015)
Quality Management System, QMS (Not product standard)
ISO 22000 (2018)
Food Safety Management System, FSMS
Operation
ISO 9001 (2015)
Control of externally provided products and services
type and extent of control of external provision
information for external providers
general
Production and service provision
property belonging to customers or external providers
preservation
idenification and traceability
post-delivery activities
control of production and service provision
control of changes
Design and development of goods and services
design and development planning
design and development inputs
general
design and development controls
design and development outputs
design and development changes
Release of products and services
Requirements for products and services
determination of requirements related to products and services
review of requirements related to the products and services
changes to requirements for products
customer communication
Control of nonconforming process outputs, products and services
Operational planning and control
ISO 22000 (2018)
Hazard control
hazard analysis (4) : HACCP1
validation of control measure (s) and combination (s) of control measure (s) : HACCP1
preliminary steps to enable hazard analysis (5)
hazard control plan (HACCP/OPRP plan) HACCP2
Updating the information specifying the PRPs and hazard control plan
Emergency preparedness and response
general
handing of emergencies and incidents
Control of monitoring and measuring HACCP6
Traceability system
Verification related to PRPs and the hazard control plan
verification HACCP6
analysis of results of verification activities
PRPs (ISO/TS 22002-series)
Control of product and process nonconformities
corrections
handing of potentially unsafe products
corrective actions
withdrawal / recall
general
Operational planning and control (process criteria, acceptable PD & services)
Context of the Organization
Understanding the needs and expectations of interested parties
Determining the scope
ISO 9001 (2015)
quality management system and its process
ISO 22000 (2018)
food safety management system
Understanding the organization and its context
external issues
cultural, social, political, legal, financial, technological, economic and natural surroundings including the environment in which the organization operates
internal issues
governance, organizational structure, roles and accountabilities, policies, objectives and the strategies in place to achieve them
Support
Awareness
Communication
externa communication
internal communication
Competence
Documented information
creating and updating
control of documented information
general
Resources
infrastructure
environment for the operation of processes
people (training)
general
ISO 9001 (2015)
monitoring and measuring resources
organizational knowledge
ISO 22000 (2018)
externally developed elements of the food safety management system
control of externally provided processes, products or services (KM, process approach, practice approach)
Leadership
Policy
ISO 9001 (2015)
quality policy
ISO 22000 (2018)
establishing the food safety policy
communication the food safety policy
Leadership and commitment
ISO 9001 (2015) customer focus
Organization roles, responsibilities and authorities
ISO 22000 (2018)
the food safety team leader
the responsibility to report problems