ISO 22000 Standard General Scope
1.Food safety management system
1.1 General conditions
1.2 Documentation Requirements
2.Management Responsibility
2.1 Management Commitment
2.2 Food Safety Policy
2.3 Food safety management system planning
2.4 Responsibility and Authority
2.5 Food safety team leader
2.6 Communication
2.7 Emergency preparedness and response
2.8 Management review
3.Source management
3.1 Funding
3.2 Human resources
3.3 Infrastructure
3.4 Working environment
4. Safe product planning and realization
4.1 General
4.2 Prerequisite programs
4.3 Primary stages of conducting hazard analysis
4.4 Hazard Analysis
4.5 Establishing operational prerequisite programs
4.6 Creating the HACCP Plan
Update of initial information and documents specified in 4.7 OGP and HACCP plans
4.8 Verification Planning
4.9 Traceability System
4.10 Nonconformity Check
5. Validation, verification and improvement of the food safety management system
5.1 General
5.2 Validation of control measure combinations
5.3 Control of monitoring and measurement
5.4 Verification of the food safety management system
5.5 Improvement
5.5.1 Continuous improvement
5.5.2 Updating the food safety management system
