CROSS REFERENCES ISO 22000:2018 vs Dept

ISO 22000:2018 Dept

4 Context of the organization Top Management/ FSTL

4.1 Understanding the organization and its context Top Management/ FSTL

Understanding the needs and expectations of

4.2 Top Management/ FSTL
interested parties

Determining the scope of the food safety

4.3 management system Top Management/ FSTL

4.4 Food safety management system Top Management/ FSTL

5 Leadership Top Management/ FSTL

5.1 Leadership and commitment Top Management/ FSTL

Top Management/ FSTL

5.2 Policy
& All Dept

5.3 Organizational roles, responsibilies and authorities HRD & All Dept

Top Management/ FSTL

6 Planning
& All Dept
Top Management/ FSTL
6.1 Actions to address risks and opportunities
& All Dept
Qbjectives of the food safety management system and Top Management/ FSTL
6.2
planning to achieve them & All Dept
6.3 Planning of changes Top Management/ FSTL
7 Support HRD, GA, IT, MTC, PURC
7.1 Resources HRD, GA, IT, MTC, PURC
7.1.1 General HRD
7.1.2 People HRD
7.1.3 Infrastructure GA, MTC, IT
7.1.4 Work environment HRD, GA
7.1.5 Externally developed elements of the FSMS PURC
Control of externally provided processes, products and PURC
7.1.6
services
7.2 Competence HRD
7.3 Awareness HRD, FSTL
7.4 Communication HRD, FSTL
7.4.1 General HRD, FSTL
7.4.2 External Communication HRD, FSTL
7.4.3 Internal Communication HRD, FSTL
7.5 Documented information FSTL
7.5.1 General FSTL
7.5.2 Creating and updating FSTL
7.5.3 Control of documented information FSTL, All Dept (record)
FSTL, QA/QC, Produksi,
8 Operation Warehouse
FSTL, QA/QC, Produksi,
8.1 Operational planning and control
Warehouse
FSTL, QA/QC, Produksi,
8.2 Pre requisite programmes (PRPs) Warehouse, Maintenance,
Purchasing

8.3 Traceability system Produksi, Warehouse, QA/ QC,

Purchasing
8.4 Emergency preparedness and response FSTL, QA/QC
8.4.1 General FSTL, QA/QC
8.4.2 Handling of emergencies and incidents FSTL, QA/QC
8.5 Hazard control FSTL, QA/QC
8.5.1 Preliminary steps to enable hazard analysis FSTL, QA/QC
8.5.1.1 General FSTL, QA/QC
Characteristics of raw materials, ingredients, and
8.5.1.2 FSTL, QA/QC
product contact materials
8.5.1.3 Characteristics of end products FSTL, QA/QC
8.5.1.4 Intended use FSTL, QA/QC
8.5.1.5 Flow diagrams and descriptions of processes FSTL, QA/QC
8.5.1.5.1 Preparation of flow diagrams FSTL, QA/QC
8.5.1.5.2 On site confirmation of flow diagrams FSTL, QA/QC
8.5.1.5.3 Descriptions of processes and process environment FSTL, QA/QC
8.5.2 Hazard analysis FSTL, QA/QC
8.5.2.1 General FSTL, QA/QC
8.5.2.2 Hazard identification and determination of acceptable FSTL, QA/QC
levels
8.5.2.3 Hazard assesment FSTL, QA/QC

8.5.2.4 Selection and categorization of control measure (s) FSTL, QA/QC

 Validation of control measure (s) and combination of
8.5.3 FSTL, QA/QC
control measure (s)

8.5.4 Hazard control plan (HACCP/ OPRP Plan) FSTL, QA/QC

8.5.4.1 General FSTL, QA/QC
8.5.4.2 Determination of critical limit and action criteria FSTL, QA/QC

8.5.4.3 Monitoring systems at CCPs and for OPRPs FSTL, QA/QC

Actions when critical limits or action criteria are not

8.5.4.4 FSTL, QA/QC
met
8.5.4.5 Implementation of the hazard control plan FSTL, QA/QC
Updating the information specifying the PRPs and the
8.6 hazard control plan FSTL, QA/QC

8.7 Control of monitoring and measuring QA/QC

Verification related to PRPs and the hazard control

8.8 FSTL, QA/QC
plan

8.8.1 Verification FSTL, QA/QC

8.8.2 Analysis of results of verification activities FSTL, QA/QC
8.9 Control of product and process nonconformities FSTL, QA/QC
8.9.1 General FSTL, QA/QC
8.9.2 Corrections FSTL, QA/QC
8.9.3 Corrective Actions FSTL, QA/QC
8.9.4 Handling of potentially unsafe products FSTL, QA/QC
8.9.4.1 General FSTL, QA/QC
8.9.4.2 Evaluation for release FSTL, QA/QC
8.9.4.3 Disposition of nonconforming products FSTL, QA/QC
8.9.5 Withdrawall/ recall FSTL, QA/QC
9 Performance evaluation FSTL
9.1 Monitoring, measurement, analysis and evaluation FSTL
9.1.1 General FSTL
9.1.2 Analysis and evaluation FSTL
9.2 Internal audit FSTL
9.3 Management review FSTL
9.3.1 General FSTL
9.3.2 Management review inputs FSTL
9.3.3 Management review outputs FSTL
10 Improvement FSTL
10.1 Non conformity, corrective action FSTL
10.2 Continual improvement FSTL
10.3 Update of the food safety management system FSTL
Notes