Scope: This International Standard specifies requirements for a quality management system when an organization:

a) needs to demonstrate its ability to consistently provide products and services that meet customer and applicable statutory and regulatory requirements, and

b) aims to enhance customer satisfaction through the effective application of the system, including processes for improvement of the system and the assurance of conformity to customer and applicable statutory and regulatory requirements.

All the requirements of this International Standard are generic and are intended to be applicable to any organization, regardless of its type or size, or the products and services it provides.

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RS ISO 19011 Guidelines for auditing management systems

Scope: This document provides guidance on auditing management systems, including the principles of auditing, managing an audit programme and conducting management system audits, as well as guidance on the evaluation of competence of individuals involved in the audit process. These activities include the individual(s) managing the audit programme, auditors and audit teams.

It is applicable to all organizations that need to plan and conduct internal or external audits of management systems or manage an audit programme.

The application of this document to other types of audits is possible, provided that special consideration is given to the specific competence needed.

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Scope: This document specifies the general requirements for the competence, impartiality and consistent operation of laboratories.

This document is applicable to all organizations performing laboratory activities, regardless of the number of personnel.

Laboratory customers, regulatory authorities, organizations and schemes using peer-assessment, accreditation bodies, and others use this document in confirming or recognizing the competence of laboratories.

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Scope: This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:

a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;

b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;

c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;

d) to effectively communicate food safety issues to interested parties within the food chain;

e) to ensure that the organization conforms to its stated food safety policy;

f) to demonstrate conformity to relevant interested parties;

g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.

This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally- developed elements in their FSMS.

Internal and/or external resources can be used to meet the requirements of this document.

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Scope: This Rwanda standard specifies the requirements for a food safety management system based on HACCP as a systematic preventative system of controlling food safety hazards so as to ensure the safety of food at the time of human consumption. The requirements enable an organization:

a) to plan, implement, maintain and update a HACCP based food safety system aimed at providing products that, according to their intended use, are safe for the consumer,

b) to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,

c) to ensure that it conforms to its stated food safety policy,

d) to demonstrate such conformity to relevant interested parties, and

e) to seek certification or registration of its HACCP based food safety system by an external organization, or make a self-assessment of conformity based on auditing technique and not on inspection or testing

This standard applies to all food handling organizations, regardless of size, which produce, manufacture, handle or supply food involved in one or more steps of the food chain. This includes organizations directly involved but not limited to feed producers, farmers, harvesters, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning, transportation, storage and distribution services and other organizations indirectly involved including, but not limited to, suppliers of equipment, cleaning agents and packaging material, and other food contact materials.

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Scope: This International Standard specifies the requirements for an environmental management system that an organization can use to enhance its environmental performance. This International Standard is intended for use by an organization seeking to manage its environmental responsibilities in a systematic manner that contributes to the environmental pillar of sustainability.

This International Standard helps an organization achieve the intended outcomes of its environmental management system, which provide value for the environment, the organization itself and interested parties. Consistent with the organization’s environmental policy, the intended outcomes of an environmental management system include:

— enhancement of environmental performance;

— fulfilment of compliance obligations;

— achievement of environmental objectives.

This International Standard is applicable to any organization, regardless of size, type and nature, and applies to the environmental aspects of its activities, products and services that the organization determines it can either control or influence considering a life cycle perspective. This International Standard does not state specific environmental performance criteria.

This International Standard can be used in whole or in part to systematically improve environmental management. Claims of conformity to this International Standard, however, are not acceptable unless all its requirements are incorporated into an organization’s environmental management system and

fulfilled without exclusion.

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Scope: This document specifies requirements for an occupational health and safety (OH&S) management system, and gives guidance for its use, to enable organizations to provide safe and healthy workplaces by preventing work-related injury and ill health, as well as by proactively improving its OH&S performance.

This document is applicable to any organization that wishes to establish, implement and maintain an OH&S management system to improve occupational health and safety, eliminate hazards and minimize OH&S risks (including system deficiencies), take advantage of OH&S opportunities, and address OH&S management system nonconformities associated with its activities.

This document helps an organization to achieve the intended outcomes of its OH&S management system. Consistent with the organization’s OH&S policy, the intended outcomes of an OH&S management system include:

a) continual improvement of OH&S performance;

b) fulfilment of legal requirements and other requirements;

c) achievement of OH&S objectives.

This document is applicable to any organization regardless of its size, type and activities. It is applicable to the OH&S risks under the organization’s control, taking into account factors such as the context in which the organization operates and the needs and expectations of its workers and other interested parties.

This document does not state specific criteria for OH&S performance, nor is it prescriptive about the design of an OH&S management system.

This document enables an organization, through its OH&S management system, to integrate other aspects of health and safety, such as worker wellness/wellbeing.

This document does not address issues such as product safety, property damage or environmental impacts, beyond the risks to workers and other relevant interested parties.

This document can be used in whole or in part to systematically improve occupational health and safety management. However, claims of conformity to this document are not acceptable unless all its requirements are incorporated into an organization’s OH&S management system and fulfilled without exclusion.

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Scope: This standard specifies requirements for establishing, implementing, maintaining and improving an energy management system (EnMS). The intended outcome is to enable an organization to follow a systematic approach in achieving continual improvement of energy performance and the EnMS. This standard is applicable to any organization regardless of its type, size, complexity, geographical location, organizational culture or the products and services it provides.

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Scope: This East African Standard applies to the labelling of all pre-packaged foods to be offered as such to the consumer or for catering purposes and to certain aspects relating to the presentation thereof.

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Scope: This document provides a framework of general principles for producing safe and suitable food for consumption by outlining necessary hygiene and food safety controls to be implemented in production (including primary production), processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport of food, and where appropriate, specific food safety control measures at certain steps throughout the food chain.

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Scope: This International Standard contains requirements for the competence of bodies performing inspection and for the impartiality and consistency of their inspection activities.

It applies to inspection bodies of type A, B or C, as defined in this International Standard, and it applies to any stage of inspection.

NOTE The stages of inspection include design stage, type examination, initial inspection, in-service inspection or surveillance.

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Scope: This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.

This Technical Specification is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.

This Technical Specification is neither designed nor intended for use in other parts of the food supply chain.

Food manufacturing operations are diverse in nature and not all of the requirements specified in this Technical Specification apply to an individual establishment or process.

This Technical Specification specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3:

a) construction and layout of buildings and associated utilities;

b) layout of premises, including workspace and employee facilities;

c) supplies of air, water, energy and other utilities;

d) supporting services, including waste and sewage disposal;

e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;

f) management of purchased materials;

g) measures for the prevention of cross-contamination;

h) cleaning and sanitizing;

i) pest control;

j) personnel hygiene.

In addition, this Technical Specification adds other aspects which are considered relevant to manufacturing operations:

1) rework;

2) product recall procedures;

3) warehousing;

4) product information and consumer awareness;

5) food defence, biovigilance and bioterrorism.

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Scope: This part of ISO/TS 22002 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering.

This part of ISO/TS 22002 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2.

The scope of this part of ISO/TS 22002 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.

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Scope: This part of ISO 22002 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain.

This part of ISO 22002 is applicable to all organizations (including individual farms or groups of farms), regardless of size or complexity, which are involved in farming steps of the food chain and wish to implement PRPs in accordance with ISO 22000:2005, 7.2.

This part of ISO 22002 is applicable to the farming of crops (e.g. cereals, fruits, vegetables), living farm animals (e.g. cattle, poultry, pigs, fish) and the handling of their products (e.g. milk, eggs). It is not applicable to activities such as picking of wild fruits, vegetables and mushrooms, fishing, hunting, which are not considered as organized farming activities.

All operations related to farming are included in the scope (e.g. sorting, cleaning, packing of unprocessed products, on-farm feed manufacturing, transport within the farm). However, this part of ISO 22002 is not applicable to processing activities carried out on farm premises (e.g. heating, smoking, curing, maturing, fermenting, drying, marinating, extraction, extrusion or a combination of those processes). Neither is this part of ISO 22002 applicable to products or animals that are being transported to or from the farm.

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Scope: This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging.

This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products. This Technical Specification is not designed or intended for use in other parts or activities of the food supply chain.

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Scope: This International Standard contains requirements for the competence of bodies performing inspection and for the impartiality and consistency of their inspection activities.

It applies to inspection bodies of type A, B or C, as defined in this International Standard, and it applies to any stage of inspection.

NOTE The stages of inspection include design stage, type examination, initial inspection, in-service inspection or surveillance.

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Scope: This Rwanda Standard specifies requirements for promoting, implementing and accounting for gender equality in all categories of organizations regardless of their location, size and field of activities.

This standard focuses on addressing gender inequalities existing between women and men; girls and boys.

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Scope: This document specifies the requirements for establishing, implementing, maintaining and continually improving an information security management system within the context of the organization. This document also includes requirements for the assessment and treatment of information security risks tailored to the needs of the organization. The requirements set out in this document are generic and are intended to be applicable to all organizations, regardless of type, size or nature. Excluding any of the requirements specified in Clauses 4 to 10 is not acceptable when an organization claims conformity to this document.

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