14739849-conformance-matrix-to-iso-9001-2008-iso-14001-2004-ohsas-18001-2007-requirements

Conformance Matrix toISO 9001: 2008, ISO 14001: 2004, OHSAS 18001: 2007, ISO 22000: 2005

Requirements as Integrated Quality System

ISO 9001 : 2008 ISO 14001 : 2004 OHSAS 18001:2007 ISO 22000 : 2005 ProceduresName Code

0.1 Introduction Introduction Introduction Introduction - -0.2 General - -0.3 Process approach - -0.4 Relationship with ISO

9004- -

Compatibility with other management systems

- -

1 Scope 1 Scope 1 Scope 1 Scope - -1.1 General - -1.2 Application - -2 Normative reference 2 Normative references 2 Normative references 2 Normative reference - -3 terms and definitions 3 Definitions 3 Definitions 3 terms and definitions - -4 Quality management

system4 Environmental

management system requirements

4 OH&S management system requirements

4 Food Safety management system

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4.1 General requirements 4.1 General requirements 4.1 General requirements 4.1 General requirements - -4.2 Documentation

requirements( title only)

4.2 Documentation requirements( title only)

- -

4.2.1 General 4.4.4 Documentation 4.4.4 Documentation 4.2.1 General4.2.2 Quality manual Quality manual IQM-014.2.3 Control of documents 4.4.5 Control of documents 4.4.5 Control of documents 4.2.3 Control of documents. GP-423-01

7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan.

4.2.4 Control of records 4.5.4 Control of records 4.5.4 Control of records 4.2.4 Control of records GP-424-015 Management

responsibility( title only )

4.4.1 Structure and responsibility


5 Management responsibility( title only )

5.1 Management commitment 4.4.1 Structure and responsibility


5.1 Management commitment

5.2 Customer focus 4.3.1 Environmental aspects 4.3.1 Hazard Identification, Risk Assessment & Determining controls.

5.7 Emergency preparedness and response

4.3.2 Legal and requirements 4.3.2 Legal and requirements4.6 Management Review 4.6 Management Review

5.3 Quality policy 4.2 Environmental policy 4.2 OH&S policy 5.2 Food Safety policy5.4 Planning 4.3 Planning 4.3 Planning - -5.4.1 Quality objectives 4.3.3 Objectives, targets and

programme(s)4.3.3 Objectives, targets and

programme(s)- -

5.4.2 Quality management system planning

4.3.3 Objectives, targets and programme(s)

4.3.3 Objectives, targets and programme(s)

5.3 Food safety management system planning.

8.5.2 Updating the food safety management system.

5.5 Responsibility authority and communication( title only )

- - - - 5.6 Communication

5.5.1 Responsibility and authority

4.4.1 Resources, roles, responsibility and authority


5.4 Responsibility and authority

5.5.2 management representative



5.5 Food safety team leader

7.3.2 Food safety team5.5.3 Internal communication 4.4.3 Communication 4.4.3 Communication,

Participation and Consultation

5.6.2 Internal communication

5.6 Management review 4.6 Management review 4.6 Management review 5.8 Management review5.6.1 General 5.8.1 General5.6.2 Review input 5.8.2 Review input5.6.3 Review output 5.8.3 Review output6 Resource management 6 Resource management

6.1 Provision of resources 4.4.1 Resources, roles, responsibility and authority


6.1 Provision of resources

6.2 Human resources 6.2 Human resources

6.2.1 General 4.4.2 Competence, training and awareness

4.4.2 Competence, training and awareness

6.2.1 General





6.3 Infrastructure 4.4.1 Resources, roles, responsibility and authority


6.3 Infrastructure

7.2 Prerequisite programmes (PRPs)

6.4 Work environment 6.4 Work environment

7.2 Prerequisite programmes (PRPs)

7 Product realization 4.4 Implementation and operation

4.4 Implementation and operation

7 Planning and realization of safe products

7.1 Planning of product realization

4.4.6 Operational control 4.4.6 Operational control 7.1 General

7.2 Customer – related processes

7.2.1 Determination of requirements related to the product

4.3.1 Environmental aspects 4.3.1 Hazard Identification, Risk Assessment & Determining controls.

7.3.4 Intended use

4.3.2 Legal and other requirements

4.3.2 Legal and other requirements

7.3.5 Flow diagrams, process steps and control measures

4.4.6 Operational control 4.4.6 Operational control 5.6.1 External communication

7.2.2 Review of requirements related to the product

4.3.1 Environmental aspects 4.3.1 Hazard Identification, Risk Assessment & Determining controls.

4.4.6 Operational control 4.4.6 Operational control

7.2.3 Customer communication 4.4.3 Communications 4.4.3 Communication, Participation and Consultation

5.6.1 External communication

7.3 Design and development 4.4.6 Operational control 4.4.6 Operational control 7.3 Preliminary steps to enable hazard analysis

7.3.1 Design and development planning

7.4 Hazard analysis

7.3.2 Design and development inputs

7.5 Establishing the operational prerequisite programmes (PRPs)

7.3.3 Design and development out puts

7.6 Establishing the HACCP plan

7.3.4 Design and development review

8.4.2 Evaluation of individual verification results.

8.5.2 Updating the food safety management system.

7.3.5 Design and development verification

7.8 Verification planning

7.3.6 Design and development validation

8.2 Validation of control measure combinations.

7.3.7 Control of design and development changes

5.6.2 Internal communication.

7.4 Purchasing 4.4.6 Operational control 4.4.6 Operational control 7.3.3 Product characteristics7.4.1 Purchasing process7.4.2 Purchasing information7.4.3 Verification of purchased

product7.5 Production and service

provision4.4.6 Operational control 4.4.6 Operational control - -

7.5.1 Control of production and service provision

7.2 Prerequisite programmes (PRPs).

7.6.1 HACCP plan.7.5.2 Validation of processes

for production and service provision


7.5.3 Identification and traceability

7.9 Traceability system.

7.5.4 Customer property - -7.5.5 Preservation of product 7.2 Prerequisite

programmes (PRPs).7.6 Control of monitoring and

measuring devices4.5.1 Monitoring and

measurement4.5.1 Monitoring and

measurement8.3 Control of monitoring

and measuring.8 Measurement , analysis

and improvement4.5 Checking 4.5 Checking 8 Validation, verification

and improvement of the food safety management system.

8.1 General 4.5.1 Monitoring and 4.5.1 Monitoring and 8.1 General

measurement measurement8.2 Monitoring and measurement

8.4 Food safety management system verification.

8.2.1 Customer satisfaction - -

8.2.2 Internal audit 4.5.5 Internal audit 4.5.5 Internal audit 8.4.1 Internal audit.8.2.3 Monitoring and

measurement of processes4.5.1 Monitoring and

measurement4.5.1 Monitoring and

measurement7.6.4 System for the

monitoring of critical control points.

4.5.2 Evaluation of compliance 4.5.2 Evaluation of compliance 8.4.2 Evaluation of individual verification results.

8.2.4 Monitoring and measurement of product

4.5.1 Monitoring and measurement


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4.5.2 Evaluation of compliance 4.5.2 Evaluation of compliance - -- - - - 4.5.3 Incident Investigation,

Nonconformity, Corrective Action and Preventive Action

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- - - - 4.5.3.1 Incident Investigation - -

8.3 Control of nonconforming product

4.5.2 Emergency preparedness and response

4.5.2 Emergency preparedness and response

7.6.5 Actions when monitoring results exceed critical limits.

4.5.3 Nonconformity, corrective and preventive action

4.5.3.2 Nonconformity, corrective and preventive action

7.10 Control of nonconformity.

8.4 Analysis of data 4.5.1 Monitoring and measurement



8.4.3 Analysis of results of verification activities.

8.5 Improvement ( title only ) 8.5 Improvement ( title only )

8.5.1 Continual improvement 4.2 Environmental policy 4.2 OH&S policy 8.5.1 Continual improvement4.3.3 Objectives, targets and

programme(s)4.3.3 Objectives, targets and

programme(s)4.6 Management review 4.6 Management review

8.5.2 Corrective action 4.5.3 Nonconformity, corrective and preventive action


7.10.2 Corrective action

8.5.3 Preventive action 4.5.3 Nonconformity, corrective action and preventive action


5.7 Emergency preparedness and response.

7.2 Prerequisite programmes (PRPs).

LIST OF RELATED PROCEDURES

S.N. Reference No. Title S.N. Reference No. Title

1 PO-IMPR-01 Response to Customer Requirements 14 PO-IMPR-14 Management Reviews

2 PO-IMPR-02 Design and Development of products 15 PO-IMPR-15 Improvement Opportunities

3 PO-IMPR-03 Planning and Follow-up of Production 16 PO-IMPR-16 Environmental Performance

4 PO-IMPR-04 Paints production control 17 PO-IMPR-17 Emergency , preparedness and response

5 PO-IMPR-05 Ratengats production control 18 PO-IMPR-18 Communications

6 PO-IMPR-06 Inspection and Test of products 19 PO-IMPR-19 Training , awareness and competence

7 PO-IMPR-07 Control of nonconforming products 20 PO-IMPR-20 Recruitment

8 PO-IMPR-08 Control of Inspection, Measuring and Test Equipment 21 PO-IMPR-21 Waste management

9 PO-IMPR-09 Maintenance 22 PO-IMPR-22 Storage

10 PO-IMPR-10 Customer Support 23 PO-IMPR-23 Local Purchasing

11 PO-IMPR-11 Documents & Data Control 24 PO-IMPR-24 Foreign Purchasing

12 PO-IMPR-12 Records Control 25 PO-IMPR-25 Local Selection and Evaluation of Suppliers

13 PO-IMPR-13 Internal Audits 26 PO-IMPR-26 Foreign Selection and Evaluation of Suppliers