Conformance Matrix to

ISO 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 Procedures
Name 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 4 Environmental 4 OH&S management 4 Food Safety - -
system management system system requirements management system
requirements
4.1 General requirements 4.1 General requirements 4.1 General requirements 4.1 General requirements - -
4.2 Documentation 4.2 Documentation - -
requirements requirements
( title only) ( title only)
4.2.1 General 4.4.4 Documentation 4.4.4 Documentation 4.2.1 General
4.2.2 Quality manual Quality manual IQM-01
4.2.3 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-424-01
5 Management 4.4.1 Structure and 4.4.1 Structure and 5 Management
responsibility responsibility responsibility responsibility
( title only ) ( title only )
5.1 Management commitment 4.4.1 Structure and 4.4.1 Structure and 5.1 Management
responsibility responsibility commitment
5.2 Customer focus 4.3.1 Environmental aspects 4.3.1 Hazard Identification, 5.7 Emergency
Risk Assessment & preparedness and
Determining controls. response
4.3.2 Legal and requirements 4.3.2 Legal and requirements
4.6 Management Review 4.6 Management Review
5.3 Quality policy 4.2 Environmental policy 4.2 OH&S policy 5.2 Food Safety policy
5.4 Planning 4.3 Planning 4.3 Planning - -
5.4.1 Quality objectives 4.3.3 Objectives, targets and 4.3.3 Objectives, targets and - -
programme(s) programme(s)
5.4.2 Quality management 4.3.3 Objectives, targets and 4.3.3 Objectives, targets and 5.3 Food safety
system planning programme(s) programme(s) management system
planning.
8.5.2 Updating the food
safety management
system.
5.5 Responsibility authority - - - - 5.6 Communication
and communication
( title only )
5.5.1 Responsibility and 4.4.1 Resources, roles, 4.4.1 Resources, roles, 5.4 Responsibility and
authority responsibility and responsibility and authority
authority authority
5.5.2 management 4.4.1 Resources, roles, 4.4.1 Resources, roles, 5.5 Food safety team leader
representative responsibility and responsibility and
authority authority
7.3.2 Food safety team
5.5.3 Internal communication 4.4.3 Communication 4.4.3 Communication, 5.6.2 Internal communication
Participation and
Consultation
5.6 Management review 4.6 Management review 4.6 Management review 5.8 Management review
5.6.1 General 5.8.1 General
5.6.2 Review input 5.8.2 Review input
5.6.3 Review output 5.8.3 Review output
6 Resource management 6 Resource management

6.1 Provision of resources 4.4.1 Resources, roles, 4.4.1 Resources, roles, 6.1 Provision of resources
responsibility and responsibility and
authority authority
6.2 Human resources 6.2 Human resources
6.2.1 General 4.4.2 Competence, training and 4.4.2 Competence, training and 6.2.1 General
awareness awareness
6.2.2 Competence, training and 4.4.2 Competence, training and 4.4.2 Competence, training and 6.2.2 Competence, training
awareness awareness awareness and awareness
6.3 Infrastructure 4.4.1 Resources, roles, 4.4.1 Resources, roles, 6.3 Infrastructure
responsibility and responsibility and
authority authority 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 4.4 Implementation and 7 Planning and realization
operation operation of safe products
7.1 Planning of product 4.4.6 Operational control 4.4.6 Operational control 7.1 General
realization
7.2 Customer – related
processes
7.2.1 Determination of 4.3.1 Environmental aspects 4.3.1 Hazard Identification, 7.3.4 Intended use
requirements related to the Risk Assessment &
product Determining controls.
4.3.2 Legal and other 4.3.2 Legal and other 7.3.5 Flow diagrams, process
requirements requirements 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 4.3.1 Environmental aspects 4.3.1 Hazard Identification,
related to the product 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, 5.6.1 External

Participation and communication
Consultation
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 7.4 Hazard analysis
planning
7.3.2 Design and development 7.5 Establishing the
inputs operational prerequisite
programmes (PRPs)
7.3.3 Design and development 7.6 Establishing the
out puts HACCP plan

7.3.4 Design and development 8.4.2 Evaluation of individual

review verification results.
8.5.2 Updating the food
safety management
system.
7.3.5 Design and development 7.8 Verification planning
verification
7.3.6 Design and development 8.2 Validation of control
validation measure combinations.
7.3.7 Control of design and 5.6.2 Internal
development changes communication.
7.4 Purchasing 4.4.6 Operational control 4.4.6 Operational control 7.3.3 Product characteristics
7.4.1 Purchasing process
7.4.2 Purchasing information
7.4.3 Verification of purchased
product
7.5 Production and service 4.4.6 Operational control 4.4.6 Operational control - -
provision
7.5.1 Control of production and 7.2 Prerequisite
service provision programmes (PRPs).
7.6.1 HACCP plan.
7.5.2 Validation of processes 8.2 Validation of control
for production and service measure combinations.
provision
7.5.3 Identification and 7.9 Traceability system.
traceability
7.5.4 Customer property - -
7.5.5 Preservation of product 7.2 Prerequisite
programmes (PRPs).
7.6 Control of monitoring and 4.5.1 Monitoring and 4.5.1 Monitoring and 8.3 Control of monitoring
measuring devices measurement measurement and measuring.
8 Measurement , analysis 4.5 Checking 4.5 Checking 8 Validation, verification
and improvement and improvement of the
food safety
management system.
8.1 General 4.5.1 4.5.1 8.1 General
8.2 Monitoring and Monitoring and Monitoring and 8.4 Food safety
measurement measurement measurement 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 4.5.1 Monitoring and 4.5.1 Monitoring and 7.6.4 System for the
measurement of processes measurement measurement 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 4.5.1 Monitoring and 4.5.1 Monitoring and - -
measurement of product measurement measurement
4.5.2 Evaluation of compliance 4.5.2 Evaluation of compliance - -
- - - - 4.5.3 Incident Investigation, - -
Nonconformity,
Corrective Action and
Preventive Action
- - - - 4.5.3.1 Incident Investigation - -

8.3 Control of nonconforming 4.5.2 Emergency preparedness 4.5.2 Emergency preparedness 7.6.5 Actions when
product and response and response monitoring results
exceed critical limits.
4.5.3 Nonconformity, 4.5.3.2 Nonconformity, 7.10 Control of
corrective and preventive corrective and preventive nonconformity.
action action
8.4 Analysis of data 4.5.1 Monitoring and 4.5.1 Monitoring and 8.2 Validation of control
measurement measurement measure combinations.
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 improvement
4.3.3 Objectives, targets and 4.3.3 Objectives, targets and
programme(s) programme(s)
4.6 Management review 4.6 Management review
8.5.2 Corrective action 4.5.3 Nonconformity, 4.5.3.2 Nonconformity, 7.10.2 Corrective action
corrective and preventive corrective and preventive
action action
8.5.3 Preventive action 4.5.3 Nonconformity, 4.5.3.2 Nonconformity, 5.7 Emergency
corrective action and corrective and preventive preparedness and
preventive action action 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