NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000

by John G. Surak, Clemson, SC

HACCP is a systematic process that prevents food safety incidents by building food safety controls into the food
manufacturing process. Since the development of HACCP in the late 1950s, HACCP has continuously evolved to
improve the system’s effectiveness. ISO 22000:2005 is the latest step in this evolution. This standard defines all of the
requirements of a state of the art food-safety-management system and is fully compatible with ISO 9001:2000.
ISO 22000 and ISO 9001 provide mechanisms for food processors wishing to make their food safety and quality
management systems more robust. These standards ensure the development of a management system that uses both
a systems and a process approach.

HACCP is the internationally recognized food safety system to ensure the production of safe food. Over the last 50
years, HACCP evolved from three principles to five preliminary steps and seven principles that are supported by
prerequisite programs (Table 1). During this time, the basic concept of HACCP has remained unchanged. Food safety
cannot be inspected into the product. Food safety must be built into the product.
In 1989, the United States National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published
HACCP guidelines in the United States. These guidelines became the U.S. de-facto HACCP standard. In addition,
these guidelines were revised in 1993 and 1997. The Codex Alimentarius Commission (Codex) published HACCP
guidelines as an annex to the Basic Text on Food Hygiene. This Codex standard became the de-facto international
HACCP standard. Both of these documents are equivalent and written in guidance format. The standards assist food
processors to implement a HACCP program.
As consumers around the world demanded safer food, HACCP requirements were incorporated into the regulations
that govern food processing and into customer purchasing requirements. As a result, customer sanitation audits were
expanded to address HACCP requirements.
Food Safety audits are expensive and time consuming for both the customer and the supplier. There has been a
movement to require suppliers to obtain third party certification of the quality and food-safety-management systems.
Examples of third party audits and certifications include:
• Food Marketing Institute and SQF program
• Food Products Association and FPA-Safe Food Audit
• British Retail Consortium and the BRC Global Standard
• CIES - The Food Business Forum and the Global Food Safety initiative

Table 1: Highlights in the development of food-safety-management systems

1959 Pillsbury develops HACCP for the manned space program. HACCP consists of three principles.
1971 The Pillsbury Company presents the concept of HACCP to the US food processing industry
1974 HACCP principles incorporated into the United States Low Acid Canned Food Regulations
1985 The United States National Academies of Sciences publishes “An evaluation of the role of microbiological criteria for foods and
food ingredients” and recommends the incorporation of HACCP into food processing regulations
1989 Publication of the seven principles of HACCP by the United States NCMCF
1992 United States NACMCF revises HACCP to include the five preliminary steps and the prerequisite programs
1993 Codex Alimentarius publishes HACCP guidelines
1993 Codex Alimentarius Commission incorporates HACCP concepts into the Recommended International Code of Hygienic Practice for
Low-Acid and Acidified Low-Acid Canned Foods
1995 The United States Food and Drug Administration issues Seafood HACCP rule
1996 The United States Department of Agriculture issues the pathogen reduction and HACCP rule for meat and poultry
1997 Codex Alimentarius Commission and United States NACMCF revise HACCP guidelines
1998 Food and Agriculture Organisation and the World Health Organisation publish guidance for regulatory assessment of HACCP
1990s Australia, Ireland, the Netherlands, Germany, Denmark and the United States develop national HACCP standards.
Private organisations develop HACCP standards. Third party certifications of HACCP programs are established.
2002 The United States Food and Drug Administration issues the Juice HACCP rule
2005 Publication of ISO 22000 – Food Safety management system - requirements
2006 The European Union issues mandatory HACCP legislation requiring food processors to implement HACCP
Source: ISO, 2005

Adept Scientific plc | www.adeptscience.com

NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

International Standards
International food standards are critical to facilitate global trade. The standards provide a common definition for
products and processes. This reduces misinterpretation of customer requirements across national and language borders.
International standards for food products are developed by two standard organisations. Codex publishes international
standards that can be used to develop national laws and regulations. These standards typically have a long time frame
between reviews.
The International Organisation for Standardization (ISO) develops standards that are driven by marketplace needs.
The ISO standards describe the state of the art for products, services, process, materials and systems, and conformity
assessment. As a result, the standards are developed in a relatively short time frame. In addition, the standards are
required to be reviewed every five years. As part of the review process, a recommendation must be made to renew,
revise or withdraw the standard. This process ensures the standard does not become a technical barrier to trade.
In 2001, Working Group 8 of ISO Technical Committee 34 undertook a project to define the requirements for a food-
safety-management system. The standard has the following characteristics:
• Focus only on a food-safety-management system (quality management systems are addressed in ISO 9001).
• Usable by all organisations in the food chain.
• Combine the recognized food safety system elements as defined by Codex.
• Provide an auditable standard that can be used as part of third party certification. (The standard can also be
used by a food processor to develop a food-safety-management system.)
• Allow food safety control to be achieved through either the HACCP plan or through operational prerequisite programs.
• Ensure that the process used to control food safety is validated, verified, implemented, monitored and managed.
In September, 2005, ISO published ISO 22000 (Food safety management systems - Requirements for any organisation in
the food chain).

ISO 22000 Structure

ISO 22000 is written as a management system standard. As a result the standard addresses the following elements:
• Policy
• Planning
• Implementation and operations
• Performance assessment
• Improvement
• Management review

Table 2: ISO 22000 Structure

ELEMENT DESCRIPTION
4 Food-safety-management system
4.1 General requirements
4.2 Documentation requirements
• Control of documents
• Control of records
5 Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 Food-safety-management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communications
• External communication
• Internal communication
5.7 Emergency preparedness and response
5.8 Management review
• Review input
• Review output
Source: ISO, 2005

Adept Scientific plc | www.adeptscience.com

NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Table 2: ISO 22000 Structure continued...
ELEMENT DESCRIPTION
6 Resource management
6.1 Provision of resources
6.2 Human resources
• Competence, awareness and training
6.3 Infrastructure
6.4 Work environment
7 Planning and realization of safe products
7.1 General
7.2 Prerequisite programs
7.3 Preliminary steps to enable hazard analysis
• Food safety team
• Product characteristics
• Intended use
• Flow diagrams, process steps and control measures
7.4 Hazard analysis
• Hazard identification and determination of acceptable levels
• Hazard assessment
• Selection and assessment of control measures
7.5 Establishing the operational prerequisite programs
7.6 Establishing the HACCP plan
• HACCP plan
• Identification of critical control points
• Determination of critical limits for critical control points
• System for the monitoring of critical control points
• Actions when monitoring results exceed critical limits
7.7 Updating of the preliminary information and documents specifying the prerequisite programs and the HACCP plan
7.8 Verification planning
7.9 Traceability system
7.10 Control of nonconformity
• Corrections
• Corrective actions
• Handling of potentially unsafe products
• Withdrawals
8 Validation, verification and improvement of the food-safety-management system
8.1 General
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring
8.4 Food-safety-management system verification
• Internal audit
• Evaluation of individual verification results
• Analysis of results of verification activities
8.5 Improvement
• Continual improvement
• Updating the food-safety-management system
Source: ISO, 2005

The ISO 22000 framework focuses on three major issues

• Incorporates Codex HACCP.
• Strengthen the linkage of prerequisite programs (PRPs) to the food-safety-management system.
• Defines management activities to ensure a vibrant management system.
ISO 22000 incorporates the five preliminary steps and the seven principles of Codex HACCP (Table 3 - overleaf).
Thus, any organisation that is certified to ISO 22000 has met all of the requirements of Codex HACCP.

Adept Scientific plc | www.adeptscience.com

 NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Table 3: Comparison of Codex HACCP requirements with the elements of ISO 22000
CODEX HACCP ISO 22000
STEP DESCRIPTION ELEMENT DESCRIPTION
Preliminary Step 1 Assemble the HACCP team 7.3.2 Food safety team
Preliminary Step 2 Describe the product 7.3.3 Product characteristics
Preliminary Step 3 Identify intended use of the product 7.3.4 Intended use
Preliminary Step 4 Construct a flow diagram 7.3.5.1 Flow diagram
Preliminary Step 5 Conduct an on-site verification of the flow diagram 7.3.5.1 Flow diagram
Principle 1 Conduct a hazard analysis 7.4 Hazard analysis
Principle 2 Determine Critical Control Points (CCPs) 7.6.2 Identification of critical control points (CCPs)
Principle 3 Establish critical limits for CCPs 7.6.3 Determination of critical limits for critical control points
Principle 4 Establish a monitoring system for CCPs 7.6.4 System for monitoring critical control points
Principle 5 Establish corrective actions 7.6.5 Actions when monitoring results exceed critical limits
Principle 6 Establish verification procedures 7.8 Verification planning
Principle 7 Establish documentation and record keeping 4.2 Documentation requirements
Adapted: ISO, 2005

ISO 22000 clarifies the role of prerequisite programs in the food-safety-management system. The prerequisite programs
support and ensure the effectiveness of the HACCP plan. Food safety professionals do not agree on a standard list of
prerequisite programs. However, all of the prerequisite programs have four things in common:
• They address indirect food safety issues
• They cover general programs related to food safety
• They can be applied to multiple production lines
• Momentary failure to meet a prerequisite program seldom results in a food safety hazard.
The critical aspect is that frequent and/or sustained breakdown of a prerequisite program may result in a food safety
hazard. From a management-standards perspective, prerequisite programs cover a wide variety of elements of the food-
safety-management system including facilities, training, and good manufacturing practices. As a result, the prerequisite
programs must be properly designed, implemented, verified, and/or monitored for continued effectiveness. However,
many of the prerequisite programs do not lend themselves to the traditional form of validation, verification, and
monitoring. The PRPs describe the environment that allows a food-safety-management system to function properly.
ISO 22000 defines the management activities needed to achieve a food-safety-management system. The standard requires
the documentation of a quality policy with measurable objectives. Examples of measurable objectives could include
objectives to reduce the amount of foreign matter complaints by 20% or improve third-party audit scores by 10%.
Management review ensures the continued effectiveness of the food-safety-management system. The review goes
beyond verifying the efficiency of the management system. Management review provides top management with a
system to exchange new ideas regarding food safety and generates open discussion and evaluation of the food-safety-
management system. The output of management review should provide the data for planning performance
improvements of the food-safety-management system, and performance objectives for products and processes. In
addition, management review generates recommendations for improvement in the structure of the food-safety-
management system, allocation of resources, mitigation of plans for identified risks, and strategic planning for future
needs of the organisation with respect to food safety requirements.
The responsibilities of the food safety team leader go beyond managing the food safety team. The team leader is responsible
for ensuring the relevant training and education of the food safety team members and for ensuring that the food-safety-
management system is established, implemented, maintained and updated. This individual reports to top management on
the effectiveness and suitability of the food-safety-management system regardless of other assigned duties.

Adept Scientific plc | www.adeptscience.com

NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Integrating Quality Management Systems and Food Safety Management Systems
The scope of ISO 22000 is food safety, while the scope of ISO 9001 is food quality. ISO 22000 can be used in two ways:
• It can be used as a stand alone standard for an organisation that wants to develop a state of the art food-safety-
management system.
• It can be used with ISO 9001 to develop a management system that addresses both food safety and quality issues.

There are several major differences between ISO 22000 and ISO 9001.
• ISO 22000 does not permit exclusions of any element.
• ISO 9001 is a general standard that can be applied to any organisation. ISO 22000 is a sector specific standard that
describes a specific process to develop a food-safety-management system.
• ISO 22000 assumes that the organisation developed the product concept and subsequent manufacturing process.
• ISO 22000 assumes that the organisation has selected suppliers and the suppliers are capable of meeting quality
requirements.
• ISO 22000 assumes that both a verification plan and a control plan have been established that will meet customer
requirements.
• ISO 22000 assumes that existing processes have been validated with respect to meeting quality requirements.

Table 4 compares ISO 9001 and ISO 22000. The word “equivalent” is used when there are differences between the
wording of the standard and the intent is identical. Some of the elements are in different locations in both standards. In
addition, food safety requirements are both a customer and a regulatory issue. ISO 22000 has numerous references
requiring the organisation to meet all food safety statutory, regulatory and customer requirements. This table is not an
official comparison but serves as a guide to allow the reader to develop an understanding of how to use both standards in
parallel to develop effective management systems. In addition, it should be noted that differences exist between the
element numbers of ISO 9001 and ISO 22000.

Table 4: Comparison of ISO 9001 and ISO 22000

ISO 9001 ISO 22000 NOTES
4.1 General requirements 4.1 General requirements Equivalent
4.2 Documentation requirements 4.2 Document requirements Similar but not equivalent. ISO 22000 is more prescriptive on
the types of documents needed to manage the food-safety-
management system (FSMS). These requirements are in
alignment with the current practice of HACCP.
4.2.1 General 4.2.1 General ISO 22000 does not require the development of a FSMS manual.
4.2.2 Quality manual A food safety manual is not required by ISO 22000
4.2.3 Control of documents 4.2.2 Control of documents Identical requirements
4.2.4 Control of records 4.2.3 Control of records Identical requirements
5.1 Management commitment 5.1 Management commitment ISO 22000 element 5.2 addresses a food safety policy
5.2 Customer focus Equivalent requirement in ISO 22000 is element 5.1(b)
5.3 Quality policy 5.2 Food Safety policy ISO 22000 requires that the food safety policy be supported by
measurable objectives rather than being used as a framework
for establishing objectives. The food safety policy must state a
commitment to meeting regulatory and statutory requirements.
In addition, the policy must make a commitment to both
external and internal communications.
5.4 Planning 5.3 Quality management See below
system planning
5.4.1 Quality objectives Equivalent – Addressed in ISO 22000 element 5.3
5.4.2 Quality management 5.3 Quality management Identical requirements
system planning system planning
5.5 Responsibilities authority 5.4 Responsibility and authority See below
and communications
5.5.1 Responsibility and authority 5.4 Responsibility and authority ISO 22000 has added requirements - personnel with responsibilities
to report food safety problems report must do this function to
identified individuals. In addition, designated individuals shall
have responsibility and authority to initiate and record actions.

Adept Scientific plc | www.adeptscience.com

NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Table 4: Comparison of ISO 9001 and ISO 22000 continued...
ISO 9001 ISO 22000 NOTES
5.5.2 Management representative 5.5 Food safety team leader ISO 22000 requires the food safety team leader to manage the
work of the food safety team and ensure that the team
members have relevant education and training. There is no
requirement for the team leader to promote customer
requirements through the organisation.
5.6.1 External communications ISO 9001 element 7.2.3 is a similar requirement in that it
addresses customer communications. ISO 22000 requires that
issues concerning food safety are communicated throughout the
food chain. In addition, 22000 requires that statutory,
regulatory, and customer food safety requirements are available.
The requirement also defines responsibilities and authorizes for
external communication
5.5.3 Internal communication 5.6.2 Internal communications ISO 22000 has further defined the communication needs to
ensure the effectiveness of the FSMS. The standard has
requirements that internal communication shall be used for
updating the FSMS and relevant information generated during
this process be included in management review
5.7 Emergency preparedness There are no specific parallel requirements in ISO 9001.
ISO 22000 requires a system to manage situations and accidents
that impact food safety
5.6 Management review 5.8 Management review There are slight differences between the two standards. ISO 22000
require that an analysis of verification activities be conducted. In
addition, ISO 22000 has a requirement for review of emergency
situations, accidents, and withdrawals. The output of 22000
includes a review of the food safety policy and related objectives
6 Resource management 6 Resource management ISO 22000 is based on Codex HACCP or the world’s definition
for HACCP. Codex HACCP uses the term prerequisite programs.
Prerequisite programs are any activity that is needed for the
food safety system that is not part of the five preliminary steps
of HACCP or the seven principles of HACCP. These parts of
HACCP are covered in ISO 22000 elements 4.2. 7.3, 7.4, 7.6,
7.7, and 7.8). The prerequisite programs create the
environment so that the organisation can produce safe food.
6.1 Provision of resources 6.1 Provision of resources Equivalent
6.2.1 General 6.2.1 General ISO 22000 has record requirements for external experts used to
develop the food-safety-management system
6.2.2 Competence awareness 6.2.2 Competence awareness ISO 22000 has two additional requirements. Individuals responsible
and training and training for monitoring, corrections and corrective actions are trained.
Food safety requirements is communicated to individuals that
can impact food safety
6.3 Infrastructure 6.3 Infrastructure Specific requirements for infrastructure and work environment
are defined in detail in ISO 22000 element 7.2. These
6.3 Work environment 6.4 Work environment requirements are presented in more detail.

continues overleaf...
Source: ISO, 2005

Adept Scientific plc | www.adeptscience.com

NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Table 4: Comparison of ISO 9001 and ISO 22000 continued...
ISO 9001 ISO 22000 NOTES
7 Product realization 7 Planning and realization There are major differences between ISO 22000 and ISO 9001
of safe products in elements 7 and 8.
ISO 22000 is a very specific process that is based on the twelve
steps of Codex HACCP (Table 1). In the planning stage, ISO
22000 requires hazard analysis to be conducted on all hazards
8 Measurement analysis 8 Validation, verification and likely to occur in the food product. Hazard analysis has the
and improvement improvement of the food- same root origins as Failure Mode and Effect Analysis (FMEA).
safety-management system No exclusions of elements are permitted by ISO 22000.
ISO 9001 defines a generic quality management system. There
is no specific requirement for a risk analysis to be conducted
during the planning stage. Under certain specified conditions,
exclusions are permitted in element 7.
Both standards achieve product realization by validating,
verifying and monitoring processes.
7.1 Planning of product realization 7.1 General The two standards are equivalent in their requirements.
ISO 22000 element 7.1 is a general requirement while ISO 9001
element 7.1 contains specific requirements.
The specific requirements contained in ISO 9001 element 7.1
are addressed throughout element 7 of ISO 22000.
Verification planning is addressed in ISO 22000 element 7.5.
This element is more specific than ISO 9001 element 7.1
7.2 Customer related process ISO 22000 assumes that the organisation has developed
a product and a process to manufacture the product. In
7.3 Design and development addition ISO 22000 assumes that the organisation has selected
the suppliers for the product and developed a system to assess
7.4 Purchasing the capability of the suppliers to provide adequate products.
ISO 22000 requires communication with suppliers and
customers with regard to food safety issues (element 5.6.1),
knowledge of the raw products with regard to food safety
issues (element 7.3.3.1) knowledge of the characteristics of the
end product with regard to food safety issues (element 7.3.3.2)
and the intended use of the end product (element 7.3.4).
7.2 Prerequisite programs Prerequisite programs are given special attention in ISO 22000,
because these programs must be implemented, managed and
verified.
ISO 22000 is more specific than the requirements in ISO 9001
elements 6.3 and 6.4
7.3 Preliminary steps to enable These are the elements that contain the five preliminary steps
hazard analysis and seven principles of Codex HACCP
7.4 Hazard analysis
7.6 Establishing the HACCP plan
7.5 Establishing the operational Operational prerequisite programs are programs that can control
prerequisite programs (PRPs) the likelihood of introducing food safety hazards in a product.
This requirement is not addressed in ISO 9001
7.7 Updating of preliminary This requirement is not addressed in ISO 9001.
information and documents
specifying the PRPs and the
HACCP plan
7.8 Verification panning See comments under ISO 9001 element 7.1
7.5.3 Identification and traceability 7.9 Traceability system Equivalent – ISO 22000 has specific requirements to identify
materials from immediate suppliers and the initial distribution of
end product.
continues overleaf...
Source: ISO, 2005
Adept Scientific plc | www.adeptscience.com
NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Table 4: Comparison of ISO 9001 and ISO 22000 continued...
ISO 9001 ISO 22000 NOTES
7.5.4 Customer property Not addressed in ISO 22000.
7.5.5 Preservation of product Not specifically addressed in ISO 22000. The food safety control
measures are activities that can be taken to eliminate or prevent
a food safety hazard or reduce it to an acceptable level. They
are identified in 7.4.3

8.1 General 8.1 General Equivalent

7.6 Control of monitoring and
measuring devices
8.2.1 Customer satisfaction
8.2.2 Internal audit
8.3 Control of nonconforming
product
8.3 Control of nonconforming
product
8.4 Analysis of data
8.5.1 Continual improvement
8.5.2 Corrective action
8.5.3 Preventative action
8.3 Control of monitoring and
measuring
8.4.1 Internal audit
7.10.3 Handling of potentially
unsafe product
7.10.1 Corrections
8.4.2 Evaluation of individual
verification results
8.4.3 Analysis of results of
verification activities
8.5.1 Continual improvement
7.10.2 Corrective actions
8.5.2 Updating the food-safety-
management system
Equivalent
Not addressed in 22000
Equivalent
ISO 9001 element 8.3 is equivalent to ISO 22000 element
7.10.3.1. In addition, 22000 has added requirements for
evaluation of potentially unsafe products prior to release and
the withdrawal of unsafe product from the marketplace.
Similar but not equivalent – a food safety hazard must be
eliminated or reduced to an acceptable level before the
product can be released. Concessions cannot be made if the
product is potentially unsafe.
Equivalent
ISO 22000 specifies how continual improvement is to be done.
Equivalent – in addition ISO 22000 specifies the review of trends
in monitoring results.
Similar but not equivalent - HACCP by its inherent design is a
system to prevent food safety hazards. However, the ISO 22000
recognizes that new food hazards emerge and new
technologies to control hazards are developed. Therefore, ISO
22000 uses a systems approach to prevent new hazards from
occurring in the organisations process.
Source: ISO, 2005

In implementing both ISO 9001 and ISO 22000, food processors must determine the extent of integration between the
two management systems. Options include:
• Development of two independent but parallel management systems
• Development of two separate systems that share common processes
• Development of a single fully integrated management system
The structure chosen depends on a number of factors including:
• The extent of corporate culture and politics that support integration of multiple management systems
• The extent of incorporating food-safety-management system requirements into the existing quality management
system
• The level of competency needed to implement and maintain an integrated quality and food-safety-management
system
• Any implications with regard to legal and regulatory concerns

Adept Scientific plc | www.adeptscience.com

NWA WHITEPAPER

Integrating ISO 9001 and ISO 22000 continued...

Summary
ISO 22000 provides a number of advantages to food processors that would like to improve their food-safety-
management system. The standard ensures that the food-safety-management system uses a systems approach to the
management of food safety. In addition, the standard is fully compatible with an ISO 9001 based quality management
system. ISO 22000 provides a better understanding of Codex HACCP. The auditable form allows a food processor to
easily determine if there are deficiencies in an existing food-safety-management system.

References:
International Organisation for Standardization (ISO), 2000, ISO 9001:2000 Quality management systems -
Requirements, International Organisation for Standardization, Geneva, Switzerland

International Organisation for Standardization (ISO), 2005, ISO 22000:2005 Food safety management systems
- Requirements for any organisation in the food chain, International Organisation for Standardization, Geneva,
Switzerland

Author:
John G. Surak can be reached at jgsurak@yahoo.com.

If you would like to know more about NWA Quality Analyst or to request any of our
other application packs, please contact Adept Scientific or visit our website.

w w w. a d e p t s c i e n c e . c o m
UK AND IRELAND USA AND CANADA NORDIC REGION GERMANY AND AUSTRIA
Adept Scientific plc Adept Scientific Inc. Adept Scientific A/S Adept Scientific GmbH,
Amor Way, Letchworth, 7909 Charleston Ct. Produktionsvej 26 Hamburger Allee 26-28,
Herts SG6 1ZA, UK Bethesda, MD 20817, USA DK-2600 Glostrup, Denmark 60486 Frankfurt, Germany
Tel: +44 (0)1462 480055 Tel: +1 800 724-8380 Tel: +45 48 25 17 77 Tel: +49 (0)69 97084118
Fax: +44 (0)1462 480213 Fax: +1 240 465-0422 Fax: +45 48 24 08 47 Fax: +49 (0)69 97084141
Email: quality@adeptscience.co.uk Email: info@adeptscience.com Email: info@adeptnordic.com Email: info@adeptscience.de
WebStore: www.adeptstore.co.uk WebStore: www.adeptstore.com WebStore: www.adeptnordic.com/store WebStore: www.adeptstore.de
Copyright © 2009 Adept Scientific plc. All rights reserved. All trademarks recognised. E&OE