Could someone provide me with a comparison of ISO 22000 and ISO 9001? I work in a food manufacturing plant and we are trying to determine which ISO system is better to implement. Primarily I need to know if the ISO 22000 system contains quality management aspects or is it only a food safety program (such as HACCP).
Also if someone has ever experienced an FPA audit (which we just did) we need to know how much of ISO 22000 will cover the necessary bullit points of the FPA audit.
If someone also has had experience implementing ISO 22000 I would like to know how different it is from HACCP.
Thanks.
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