Kriterier pkt kriterier pkt kriterier pkt kriterier

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: system planning 7 Planning and realization for safe products 5.3 Food safety management system planning 7.1 General Legal and other requirements 7.2.2 (no title) 7.3.3 Product characteristics 4.3.1 Environmental aspects 7 Planning and realization of safe products 4.4.1 Legal requirements and other requirements 5.4.1 Quality objectives 7.2.1 4.4.2 General 7.2.1 Determination of requirements related to the product 7.3.2 4.4.3 Energy review 4.3 Planning Determination of requirements related to the product 4.3.2 Design and development inputs 5.4.1 Quality objectives 7.2.1 Determination of requirements related to the product 4.4.4 Energy baseline — — — — 7.4 Hazard analysis 4.4.5 Energy performance indicators — — — — 7.4.2 Hazard identification and determination of acceptable levels 4.4.6 Energy objectives, energy targets and energy management action plans 5.4.1 Quality objectives 4.3.3 7.2 7.1 Planning of product realization Objectives, targets and programme(s) Prerequisite programmes 20 User license: Leg...
View Full Document

This document was uploaded on 03/03/2014 for the course ADMIN 1 at Universidad Nacional de Colombia.

Ask a homework question - tutors are online