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Management Responsibility in ISO 9001, 22000, FSSC, SQF, BRC etc.?


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#1 Jomy Abraham

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Posted 11 February 2011 - 01:45 PM

How management responsibility is differentaited in ISO 9001, 22000, FSSC, SQF, BRC etc....

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#2 mind over matter

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Posted 12 February 2011 - 04:28 PM

How management responsibility is differentaited in ISO 9001, 22000, FSSC, SQF, BRC etc....

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Jomy Abraham


ISO 9001 ,as a minimum, top management should:

  • communicate to the organization the importance of meeting customer as well as statutory and regulatory requirements (see clause 5.5.3);
  • establish a quality policy (see clause 5.3) and objectives (see clause 5.4.1);
  • conduct management reviews (see clause 5.6); and
  • ensure the availability of resources (see clause 6.0).

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#3 Tony-C

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Posted 16 February 2011 - 04:26 AM

How management responsibility is differentaited in ISO 9001, 22000, FSSC, SQF, BRC etc....
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Jomy Abraham


Hi Jomy

Here is a summary of the relevant sections from each of the standards:

ISO 9001 Section 5 Management responsibility
5.1 Management commitment
Top management shall provide evidence of its commitment to the development and implementation of the quality management system ............
a) communicating ........
b) establishing the quality policy
c) ensuring that quality objectives are established
d) conducting management reviews
e) ensuring the availability of resources
5.2 Customer focus
Top management shall enhance customer satisfaction
5.3 Quality policy
5.4 Planning
5.4.1 Quality objectives
5.4.2 Quality management system planning
5.5 Responsibility, authority and communication
5.5.1 Responsibility and authority
5.5.2 Management representative
5.5.3 Internal communication
5.6 Management review

ISO 22000 Section 5 Management responsibility
5.1 Management commitment
Top management shall provide evidence of its commitment to the development and implementation of the food safety management system and to continually improving its effectiveness by
a)showing food safety is supported by the business objectives
b)communicating ..........
c)establishing the food safety policy
d)conducting management reviews
e)ensuring the availability of resources
5.2 Food safety policy
Top management shall define, document and communicate its food safety policy.
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.6.1 External communication
5.6.2 Internal communication
5.7 Emergency preparedness and response
5.8 Management review
5.8.1 General

SQF 2000 Sections
4.1 Commitment
The Supplier shall provide evidence of its commitment to implement and maintain an effective SQF 2000 System .......
4.1.1 Management Policy
4.1.2 Management Responsibility
4.1.2.1 The organizational reporting structure describing those who have responsibility for food safety shall be defined and communicated
4.1.2.2 Senior Management shall ensure adequate resources are available to support the development, implementation, maintenance and ongoing improvement of the SQF 2000 System.
Senior Management shall designate an SQF Practitioner
4.1.2.3 The responsibility for establishing and implementing the training ..........................
4.1.2.4 All staff shall be informed of their responsibility to report food safety problems .........................
4.1.2.5 Job descriptions for those responsible for food safety shall be documented ...........
4.1.3 Food Safety and Quality Management System
4.1.4 Management Review
4.1.5 Complaint Management
4.1.6 Business Continuity Planning

BRC Section 1 Management Commitment and Continual Improvement
1.1 Senior management need to provide sufficient financial and human resources to establish, maintain and improve the food safety quality management system and associated infrastructure
1.2 There should be clearly defined communication and reporting channels
1.3 Senior Management should establish, document, monitor and review the Food Safety and Quality Objectives
1.4 Senior Management should ensure safety and legal issues are identified and addressed strategically.
1.5 Senior Management needs to take responsibility for reviewing the management systems
1.6 There should be reviews (at a minimum annually) of the food safety and HACCP plans to ensure they are effective and adequate.
1.7 Review process should include.............
1.8 Senior Management Reviews need to be documented .....
1.9 Senior Management Reviews should be communicated and actions implemented.............
1.10 The current edition of the standard should be available on site
1.11 The company should maintain certification before the current certificate expires
1.12 The most senior operations manager on site should attend the opening and closing audit meetings
1.13 ............previous BRC Audit corrective actions should be completed

FSSC will be the same as ISO 22000.


Regards,

Tony

Edited by Tony-C, 16 February 2011 - 04:28 AM.

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