10.1Nonconformity and corrective action
10.2Continual improvement
10.3Update of the food safety management system
4.1Understanding the organization and its context
4.2Understanding the needs and expectations of interested parties
4.3Determining the scope of the food safety management system
4.4Food safety management system
5.1Leadership and commitment
5.2.1Establishing the food safety policy
5.2.2Communicating the food safety policy
5.3Organizational roles, responsibilities and authorities
6.1Actions to address risks and opportunities
6.2Objectives of the food safety management system and planning to achieve them
7.1.5Externally developed elements of the food safety management system
7.1.6Control of externally provided processes, products or services
7.5Documented information
7.5.2Creating and updating
7.5.3Control of documented information
8.1Operational planning and control
8.2Prerequisite programmes (PRPs)
8.4Emergency preparedness and response
8.4.2Handling of emergencies and incidents
8.5.1Preliminary steps to enable hazard analysis
8.5.3Validation of control measure(s) and combinations of control measures
8.5.4Hazard control plan (HACCP/OPRP plan)
8.6Updating the information specifying the PRPs and the hazard control plan
8.7Control of monitoring and measuring
9.1Monitoring, measurement, analysis and evaluation
9.1.2Analysis and evaluation
9.3.2Management review input
9.3.3Management review output