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

as Integrated Quality System

ISO 9001 : 2008

0.1 0.2 0.3 0.4 Introduction General Process approach Relationship with ISO 9004 Compatibility with other management systems Scope General Application Normative reference terms and definitions Quality management system General requirements Documentation requirements ( title only) General Quality manual Control of documents

ISO 14001 : 2004

Introduction

OHSAS 18001:2007
Introduction

ISO 22000 : 2005

Introduction

Procedures
Name Code -

1 1.1 1.2 2 3 4

Scope

Scope

Scope

2 3 4

Normative references Definitions Environmental management system requirements General requirements

2 3 4

Normative references Definitions OH&S management system requirements General requirements

2 3 4

Normative reference terms and definitions Food Safety management system General requirements Documentation requirements ( title only) General

4.1 4.2

4.1

4.1

4.1 4.2

4.2.1 4.2.2 4.2.3

4.4.4 4.4.5

Documentation Control of documents

4.4.4 4.4.5

Documentation Control of documents

4.2.1 4.2.3 7.7

Quality manual Control of documents. Updating of preliminary information and documents specifying the PRPs and the HACCP plan.

IQM-01 GP-423-01

4.2.4 5

Control of records Management responsibility ( title only ) Management commitment Customer focus

4.5.4 4.4.1

Control of records Structure and responsibility Structure and responsibility Environmental aspects

4.5.4 4.4.1

Control of records Structure and responsibility Structure and responsibility Hazard Identification, Risk Assessment & Determining controls. Legal and requirements Management Review OH&S policy Planning Objectives, targets and programme(s) Objectives, targets and programme(s)

4.2.4 5

Control of records Management responsibility ( title only ) Management commitment Emergency preparedness and response Food Safety policy Food safety management system planning. Updating the food safety management system. Communication

GP-424-01

5.1 5.2

4.4.1 4.3.1

4.4.1 4.3.1

5.1 5.7

5.3 5.4 5.4.1 5.4.2

Quality policy Planning Quality objectives Quality management system planning

4.3.2 4.6 4.2 4.3 4.3.3 4.3.3

Legal and requirements Management Review Environmental policy Planning Objectives, targets and programme(s) Objectives, targets and programme(s)

4.3.2 4.6 4.2 4.3 4.3.3 4.3.3

5.2 5.3

8.5.2

5.5

Responsibility authority and communication ( title only ) Responsibility and authority management representative

5.6

5.5.1

4.4.1

5.5.2

4.4.1

Resources, roles, responsibility and authority Resources, roles, responsibility and authority Communication

4.4.1

4.4.1

Resources, roles, responsibility and authority Resources, roles, responsibility and authority Communication, Participation and Consultation Management review

5.4

Responsibility and authority Food safety team leader

5.5

5.5.3

Internal communication

4.4.3

4.4.3

7.3.2 5.6.2

Food safety team Internal communication

5.6 5.6.1 5.6.2 5.6.3

Management review General Review input Review output

4.6

Management review

4.6

5.8 5.8.1 5.8.2 5.8.3

Management review General Review input Review output

6 6.1

Resource management Provision of resources 4.4.1 Resources, roles, responsibility and authority Competence, training and awareness Competence, training and awareness Resources, roles, responsibility and authority 4.4.1 Resources, roles, responsibility and authority Competence, training and awareness Competence, training and awareness Resources, roles, responsibility and authority

6 6.1

Resource management Provision of resources

6.2 6.2.1 6.2.2 6.3

Human resources General Competence, training and awareness Infrastructure 4.4.2 4.4.2 4.4.1 4.4.2 4.4.2 4.4.1

6.2 6.2.1 6.2.2 6.3 7.2 6.4 7.2

Human resources General Competence, training and awareness Infrastructure Prerequisite programmes (PRPs) Work environment Prerequisite programmes (PRPs) Planning and realization of safe products General

6.4

Work environment

7 7.1 7.2 7.2.1

Product realization Planning of product realization Customer related processes Determination of requirements related to the product

4.4 4.4.6

Implementation and operation Operational control

4.4 4.4.6

Implementation and operation Operational control

7 7.1

4.3.1

Environmental aspects

4.3.1

4.3.2

Legal and other requirements Operational control Environmental aspects

4.3.2

Hazard Identification, Risk Assessment & Determining controls. Legal and other requirements Operational control Hazard Identification, Risk Assessment & Determining controls. Operational control Communication, Participation and Consultation

7.3.4

Intended use

7.3.5

4.4.6 7.2.2 Review of requirements related to the product 4.3.1

4.4.6 4.3.1

5.6.1

Flow diagrams, process steps and control measures External communication

4.4.6 7.2.3 Customer communication 4.4.3

Operational control Communications

4.4.6 4.4.3

5.6.1

External communication

7.3 7.3.1 7.3.2 7.3.3

Design and development Design and development planning Design and development inputs Design and development out puts

4.4.6

Operational control

4.4.6

Operational control

7.3 7.4 7.5

Preliminary steps to enable hazard analysis Hazard analysis Establishing the operational prerequisite programmes (PRPs) Establishing the HACCP plan

7.6

7.3.4 7.3.5 7.3.6 7.3.7

Design and development review Design and development verification Design and development validation Control of design and development changes

8.4.2 8.5.2

7.8 8.2 5.6.2

Evaluation of individual verification results. Updating the food safety management system. Verification planning Validation of control measure combinations. Internal communication. Product characteristics

7.4 7.4.1 7.4.2 7.4.3 7.5 7.5.1 7.5.2

7.5.3 7.5.4 7.5.5 7.6

Purchasing Purchasing process Purchasing information Verification of purchased product Production and service provision Control of production and service provision Validation of processes for production and service provision Identification and traceability Customer property Preservation of product Control of monitoring and measuring devices

4.4.6

Operational control

4.4.6

Operational control

7.3.3

4.4.6

Operational control

4.4.6

Operational control

7.2 7.6.1 8.2 7.9 7.2

Prerequisite programmes (PRPs). HACCP plan. Validation of control measure combinations. Traceability system. Prerequisite programmes (PRPs). Control of monitoring and measuring.

4.5.1

Monitoring and measurement

4.5.1

Monitoring and measurement

8.3

Measurement , analysis and improvement

4.5

Checking

4.5

Checking

8.1 8.2 8.2.1 8.2.2 8.2.3

General Monitoring and measurement Customer satisfaction Internal audit Monitoring and measurement of processes

4.5.1

Monitoring and measurement

4.5.1

Monitoring and measurement

8.1 8.4

4.5.5 4.5.1 Internal audit Monitoring and measurement Evaluation of compliance Monitoring and measurement Evaluation of compliance 4.5.5 4.5.1 Internal audit Monitoring and measurement Evaluation of compliance Monitoring and measurement Evaluation of compliance Incident Investigation, Nonconformity, Corrective Action and Preventive Action Incident Investigation Emergency preparedness and response Nonconformity, corrective and preventive action Monitoring and measurement 8.4.1 7.6.4

Validation, verification and improvement of the food safety management system. General Food safety management system verification. Internal audit. System for the monitoring of critical control points. Evaluation of individual verification results. -

4.5.2 8.2.4 Monitoring and measurement of product 4.5.1 4.5.2 -

4.5.2 4.5.1 4.5.2 4.5.3

8.4.2 -

8.3

Control of nonconforming product

4.5.2

Emergency preparedness and response Nonconformity, corrective and preventive action Monitoring and measurement

4.5.3.1 4.5.2

7.6.5

Actions when monitoring results exceed critical limits. Control of nonconformity. Validation of control measure combinations. Analysis of results of verification activities. Improvement ( title only ) Continual improvement

4.5.3 8.4 Analysis of data 4.5.1

4.5.3.2 4.5.1

7.10 8.2 8.4.3

8.5 8.5.1

Improvement ( title only ) Continual improvement 4.2 4.3.3 4.6 4.5.3 Environmental policy Objectives, targets and programme(s) Management review Nonconformity, corrective and preventive action 4.2 4.3.3 4.6 4.5.3.2 OH&S policy Objectives, targets and programme(s) Management review Nonconformity, corrective and preventive action

8.5 8.5.1

8.5.2

Corrective action

7.10.2

Corrective action

8.5.3

Preventive action

4.5.3

Nonconformity, corrective action and preventive action

4.5.3.2

Nonconformity, corrective and preventive action

5.7

7.2

Emergency preparedness and response. Prerequisite programmes (PRPs).

LIST OF RELATED PROCEDURES

S.N.
1 2 3 4 5 6 7 8 9 10 11 12

Reference No.
PO-IMPR-01 PO-IMPR-02 PO-IMPR-03 PO-IMPR-04 PO-IMPR-05 PO-IMPR-06 PO-IMPR-07 PO-IMPR-08 PO-IMPR-09 PO-IMPR-10 PO-IMPR-11 PO-IMPR-12

Title
Response to Customer Requirements Design and Development of products Planning and Follow-up of Production Paints production control Ratengats production control Inspection and Test of products Control of nonconforming products Control of Inspection, Measuring and Test Equipment Maintenance Customer Support Documents & Data Control Records Control

S.N.
14 15 16 17 18 19 20 21 22 23 24 25

Reference No.
PO-IMPR-14 PO-IMPR-15 PO-IMPR-16 PO-IMPR-17 PO-IMPR-18 PO-IMPR-19 PO-IMPR-20 PO-IMPR-21 PO-IMPR-22 PO-IMPR-23 PO-IMPR-24 PO-IMPR-25

Title
Management Reviews Improvement Opportunities Environmental Performance Emergency , preparedness and response Communications Training , awareness and competence Recruitment Waste management Storage Local Purchasing Foreign Purchasing Local Selection and Evaluation of Suppliers

13

PO-IMPR-13

Internal Audits

26

PO-IMPR-26

Foreign Selection and Evaluation of Suppliers