| Clause | Requirement | Conformity | Evidence | Action | Deadline | | --- | --- | --- | --- | --- | --- | | | Understanding organization & context (internal/external issues) | | | | | | 4.2 | Interested parties & their requirements | | | | | | 4.3 | Scope of FSMS | | | | | | 4.4 | FSMS processes & interactions | | | | | | 5.1 | Top management commitment & food safety policy | | | | | | 5.2 | Food safety policy communication | | | | | | 5.3 | Organizational roles, responsibilities, authorities | | | | | | 6.1 | Risks & opportunities (actions to address) | | | | | | 6.2 | Food safety objectives & planning | | | | | | 6.3 | Planning of changes | | | | | | 7.1.1 | Resources – general | | | | | | 7.1.2 | Competence & awareness | | | | | | 7.1.3 | Communication (external & internal) | | | | | | 7.1.4 | Documented information control | | | | | | 7.2 | Competence – HR management | | | | | | 7.3 | Awareness – food safety culture | | | | | | 7.5 | Documented information (creation/updating/control) | | | | | | 8.1 | Operational planning & control | | | | | | 8.2 | Prerequisite programmes (PRPs) | | | | | | 8.3 | Traceability system | | | | | | 8.4 | Emergency preparedness & response | | | | | | 8.5.1 | Hazard analysis | | | | | | 8.5.2 | Determination of critical control points (CCPs) & OPRPs | | | | | | 8.5.3 | Critical limits for CCPs & OPRPs | | | | | | 8.5.4 | Monitoring system (CCPs/OPRPs) | | | | | | 8.5.5 | Actions when monitoring exceeds limits | | | | | | 8.6 | Control of externally provided products/services | | | | | | 8.7 | Rework & nonconforming product handling | | | | | | 8.8 | Product withdrawal & recall | | | | | | 8.9 | Control of monitoring & measuring resources | | | | | | 8.10 | Verification of PRPs, HACCP plan, and OPRPs | | | | | | 9.1 | Monitoring, measurement, analysis (performance evaluation) | | | | | | 9.2 | Internal audit | | | | | | 9.3 | Management review | | | | | | 10.1 | Nonconformity & corrective action | | | | | | 10.2 | Continual improvement & update of FSMS | | | | |
Un fichier efficace ne se limite pas à une seule feuille. Organisez votre classeur ainsi : grille d 39-evaluation iso 22000 version 2018 excel
Une grille d'évaluation professionnelle doit être organisée par chapitres (clauses) conformes à la norme. Chaque ligne correspond généralement à une exigence spécifique ("doit") de la norme. 1. Les chapitres fondamentaux à évaluer | Clause | Requirement | Conformity | Evidence
Several platforms offer both free and professional templates tailored for this standard: ISO 22000:2018(en), Food safety management systems grille d 39-evaluation iso 22000 version 2018 excel
Dans cet article, nous allons explorer en profondeur comment construire, utiliser et optimiser une telle grille pour garantir la réussite de votre démarche de certification.