{"id":408673,"date":"2024-10-20T05:31:51","date_gmt":"2024-10-20T05:31:51","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-22003-12022\/"},"modified":"2024-10-26T10:05:24","modified_gmt":"2024-10-26T10:05:24","slug":"bs-iso-22003-12022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-22003-12022\/","title":{"rendered":"BS ISO 22003-1:2022"},"content":{"rendered":"

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nundefined <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\nIntroduction <\/td>\n<\/tr>\n
9<\/td>\n1 Scope
2 Normative references <\/td>\n<\/tr>\n
10<\/td>\n3 Terms and definitions
4 Principles
5 General requirements
6 Structural requirements
7 Resource requirements
7.1 Competence of personnel
7.1.1 General considerations
7.1.2 Determination of competence criteria <\/td>\n<\/tr>\n
11<\/td>\n7.1.3 Evaluation processes
7.1.4 Other considerations
7.2 Personnel involved in the certification activities
7.3 Use of individual external auditors and external technical experts
7.4 Personnel records
7.5 Outsourcing
8 Information requirements <\/td>\n<\/tr>\n
12<\/td>\n9 Process requirements
9.1 Pre-certification activities
9.1.1 Application
9.1.2 Application review
9.1.3 Audit programme
9.1.4 Determining audit time <\/td>\n<\/tr>\n
13<\/td>\n9.1.5 Multi-site sampling <\/td>\n<\/tr>\n
15<\/td>\n9.1.6 Multiple management systems standards
9.2 Planning audit
9.3 Initial certification <\/td>\n<\/tr>\n
16<\/td>\n9.4 Conducting audits
9.5 Certification decision
9.6 Maintaining certification
9.7 Appeals
9.8 Complaints <\/td>\n<\/tr>\n
17<\/td>\n9.9 Client records
10 Management system requirements for certification bodies <\/td>\n<\/tr>\n
18<\/td>\nAnnex A (normative) Classification of food chain categories <\/td>\n<\/tr>\n
22<\/td>\nAnnex B (normative) Minimum audit duration <\/td>\n<\/tr>\n
26<\/td>\nAnnex C (normative) Required food safety management system knowledge and skills to determine competence <\/td>\n<\/tr>\n
30<\/td>\nAnnex D (informative) Guidance on generic certification functions <\/td>\n<\/tr>\n
34<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Food safety – Requirements for bodies providing audit and certification of food safety management systems<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2022<\/td>\n36<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":408682,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[96,2641],"product_tag":[],"class_list":{"0":"post-408673","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-03-120-20","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/408673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/408682"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=408673"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=408673"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=408673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}