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Requirements ISO 22000 version 2018

       1       A hazard analysis shall be performed by the food safety team to determine the hazards to be controlled

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       2       A hazard control plan shall be established, implemented and maintained

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Requirements ISO 22000 version 2018

       3       A monitoring method shall be established at each CCP to detect any failure to remain within critical limits

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       4       A monitoring method shall be established for each oPRP to detect failure to meet action criterion

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Requirements ISO 22000 version 2018

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       5       A risk management process shall be established

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       6       Actions to address risks shall be planned

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       7       Actions to address risks shall be proportionate to the impact on food safety requirements

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       8       Actions to prevent the entry of dangerous products into the food chain shall be undertaken unless the food safety hazards have been reduced to acceptable levels defined

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Requirements ISO 22000 version 2018

       9       All food safety statutory and regulatory requirements for end products shall be identified

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     10     All food safety statutory and regulatory requirements for raw materials, ingredients and materials in contact with the product shall be identified

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     11     All persons concerned shall be aware of the food safety policy

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     12     All persons concerned shall be made aware of the importance of their contribution to the effectiveness of the FSMS

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     13     All reasonably foreseeable food safety hazards shall be identified and documented

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     14     An analysis of the verification results shall be conducted by the food safety team

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     15     An audit program shall be planned, established, implemented and maintained

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     16     Applicable statutory, regulatory and customer requirements shall be identified when selecting or developing PRPs

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     17     Appropriate actions to identify and eliminate the causes of detected nonconformities shall be established and maintained as documented information

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     18     Buildings and associated facilities shall be considered when developing PRPs

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     19     Calibration and verification results shall be retained as documented information

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     20     Control of external providers shall be maintained as documented information

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     21     Corrections to nonconforming products and processes shall be retained as documented information

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     22     Criteria for evaluation, selection and monitoring of external providers shall be established and applied

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     23     Data from the monitoring of oPRPs and CCPs shall be evaluated by competent persons with authority to initiate corrections and corrective actions

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Requirements ISO 22000 version 2018

     24     Decisions on opportunities for continual improvement shall be included in the output of the management review

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     25     Documented information of external origin shall be approved

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     26     Documented information of external origin shall be identified and controlled

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     27     Documented information on food safety objectives shall be retained

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     28     Documented information on raw materials, ingredients and materials in contact with the product shall be maintained

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Requirements ISO 22000 version 2018

     29     Documented information on raw materials, ingredients and materials in contact with the product shall include the biological, chemical and physical characteristics

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     30     Documented information to retain shall be protected from unintended alterations

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     31     Each food safety hazard shall be assessed according to its probability of occurrence and the severity of its adverse effects

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     32     Effective communication shall be established, implemented and maintained with the statutory and regulatory authorities

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     33     Evaluation activities of external providers shall be retained as documented information

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     34     Evidence of the appropriateness of the monitoring and measurement methods and equipment used shall be provided

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     35     External and internal issues that influence the results of the FSMS shall be determined

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     36     Flow diagrams shall include sequence and interaction of operating steps

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     37     Flow diagrams shall include where raw materials, ingredients, processing aids, packaging materials, utilities and intermediate products enter the flow

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     38     Food safety objectives shall be established at relevant functions and levels

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     39     Food safety objectives shall be measurable

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     40     Food safety objectives shall take into account food safety requirements

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     41     Food safety team members shall be competent on the basis of appropriate education, initial training or relevant experience

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     42     Food safety team members shall have multi-disciplinary knowledge and experience in the development and application of a FSMS

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     43     FSMS changes shall be made on a planned basis

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     44     Handling of emergencies and incidents shall include external communication

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     45     Handling of emergencies and incidents shall include internal communication

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     46     Information on interested parties shall be identified, reviewed and updated

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     47     Information on the performance and effectiveness of the FSMS shall be taken into account during the management review

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     48     Infrastructure needed for the FSMS shall be monitored

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     49     Initial documented information shall be collected, maintained and updated for hazard analysis

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     50     Intended use, unplanned use, misuse, expected handling and improper handling of the end product shall be maintained as documented information

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     51     Intended use, unplanned use, misuse, expected handling and mishandling of the end product shall be taken into consideration

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     52     Internal and external communication needs shall be determined

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     53     Internal audits shall be performed at planned intervals

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     54     Leadership and commitment of top management shall be demonstrated by ensuring that the resources required for the FSMS are available

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     55     Leadership and commitment of top management shall be demonstrated by ensuring that food safety policy and objectives are established and consistent with the strategic direction of the organization

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     56     Leadership and commitment of top management shall be demonstrated by promoting continual improvement

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     57     Outsourced processes shall be controlled

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     58     Planned and unintended changes shall be controlled

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     59     Preventive measures against cross-contamination shall be taken into account when preparing PRPs

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     60     Process description shall be maintained as documented information

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     61     Process mapping shall be established and documented

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     62     Product flow diagrams, categories and food safety processes shall be established, maintained and updated as documented information

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     63     Products affected by failure to remain within critical limits at CCOs shall be handled as nonconforming products and shall not be released

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     64     Provisions shall be in place to respond to potential emergencies or potential incidents

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     65     PRPs shall be appropriate to the organization and its food safety context

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     66     PRPs shall be approved by the food safety team

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     67     PRPs shall be established, applied, maintained and updated

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     68     Resources for maintaining the FSMS infrastructure shall be provided

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     69     Resources for the maintenance of the FSMS working environment shall be determined, provided and maintained

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