4
 Food safety management
system
4.1 General requirements
4.2 Documentation requirements 5 Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 planning of food safety management system
5.4 Responsibility and power
5.5 Food safety team leader
5.6 Communication
5.7 Preparing to emergency situation and reaction to them
5.8 Management review
6 Resources management
6.1 Providing of resource
6.2 Human Resources
6.3 Infrastructure
6.4 Work environment
7 Safety product planning and realizing
7.1 General
7.2 Prerequisite programs
7.3 First phases of hazard analysis realization
7.4 Hazard analysis
7.5 Operational prerequisite programs
7.6 Occurring of HACCP plan
7.7 Updating of beginning knowledge and documents determined in PRP and HACCP
7.8 Verification plan
7.9 Monitoring system
7.10 Control of non conformity
8 Verification, validation and improvement of food safety management system
8.1 General
8.2 Validation of control guarding combinasons
8.3 Control of monitoring and measurement
8.4 Verification of food management system
8.5 Improvement
8.5.1 Continual improvement
8.5.2 Updating of food safety management system
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