FSSC Training 1

FSSC 22000:2010
Food Safety System
Certification
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Food Safety System Certification 22000
FSSC 22000 is developed and owned by the
Foundation for Food Safety Certification. The
scheme is supported by the Confederation of the
Food and Drink Industries of the European Union
(CIAA).
The Foundation for Food Safety Certification
retains the ownership and the copyright and the
license agreements for certification bodies.
The actual responsibility and authority for the content
of the scheme and the delivered certification audits is
the Board of Stakeholders, re-presented by the
relevant stakeholders of the food supply chain.
This makes FSSC 22000 independent from any
specific stakeholder and ensures international
commitment
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Food Safety System Certification 22000
Food Safety System Certification 22000 is a
new and complete certification scheme for
Food Safety Systems.
FSSC 22000 uses the existing standards
ISO 22000, ISO TS 22002-1 (PAS 220) and
ISO 22003, which were developed through a
wide and open consultation with a variety of
organizations.
ISO 22000 certified manufacturers only need
an additional ISO TS 22002-1 (PAS 220)
review to meet this certification scheme.
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FSSC 22000 Meets GFSI Requirements
Food safety requirements of several existing
standards combined under one food safety
management system
Combines requirements of ISO 22000:2005 &
ISO TS 22002-1:2009 (PAS 220) with some
added specifics on regulatory & customer
requirement compliance
Serves as an International benchmark for food
safety
Food Safety System Certification 22000
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GFSI requirements FSSC 22000 BRC SQF IFS
Food Safety
Management
System
Food safety Management
system
Food Safety and Quality
Management System
Food safety and Quality
Management System
Quality Management
System
Management reponsibility
Senior Management
Commitment and
Continual
Improvement
Commitment
Senior Management
Responsibility
Management of Resources Personnel Training of Personnel Resource Management
Planning and Realization of
safe products
Food Safety and Quality
Management System,
Product Control
Specification and Product
Development
Production Process
Validation, verification &
improvement of the
FSMS
Internal Audit, Corrective
and Preventive
action, Calibration
Verification, Corrective and
Preventive action,
calibration of
equipment
Measurement, analysis
improvement
Good Manufacturing
Practices, Good
Distribution
Practices, Good
Agricultural
Practices
Planning and reailzation of
safe products and
PAS220
Site Standard, Product
control, Process
Control, Personnel
Site Security, Identify
Preserved Food,
Product ID, trace and
withdraw, Food
Safety Fundamental
Human Resources, Food
hygiene requirements
(4.6-4.18)
Hazard Analysis and
Critical Control
Point(HACCP)
Planning and reailzation of
safe
products,Validation,
verification &
improvement of the
FSMS
Food Safety Plan_HACCP
Specification and Product
Development,
Attaining Food Safety
HACCP
Meet GFSI requirements
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FSSC 22000 is specifically developed to audit and certify food
safety systems of food manufacturers that process or manufacture:
perishable animal products, excluding slaughtering and pre-
slaughtering (i.e. meat, poultry, eggs, dairy and fish products)
perishable vegetal products (i.e. fresh fruits and fresh juices,
preserved fruits, fresh vegetables, preserved vegetables)
products with long shelf life at ambient temperature (i.e.
canned pro-ducts, biscuits, snacks, oil, drinking water,
beverages, pasta, flour, sugar, salt)
(bio)chemical products for food manufacturing (i.e. vitamins
additives and bio-cultures) but excluding technical and
technological aids.
FSSC 22000 includes transportation and on site storage if part of
the operation (e.g. cheese ripening).
It is applicable to all food manufacturers, regardless of size and
complexity, profit-making or not, public or private
FSSC 22000 - SCOPE
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These requirements and regulations are published in four
separate parts of FSSC 22000:
Part I - the requirements of the food safety system and
guidance on how to apply for certification.
Part II - the requirements for providing certification,
including the regulation for the Certification Bodies and
for the harmonization committee.
Part III - the requirements for providing accreditation
including the regulation for the Accreditation bodies.
Part IV - the regulations for the Board of Stakeholders
FSSC 22000 - REQUIREMENT & REGULATIONS
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REQUIREMENT FOR FOOD SAFETY SYSTEM
Food safety management system based on ISO
22000:2005
the Prerequisite programmes (PRPs) refer to
ISO TS 22002-1 (in accordance with clause 7.2
of ISO 22000 )
Additional Requirement
Specifications for services
Supervision of personnel in application of
food safety principles
FSSC 22000 PART 1
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PAS 220:2008 is withdrawn and replaced by
ISO/TS 22002-1: 2009
The British Standards Institution, the developer of PAS
220:2008, has withdrawn PAS 220. PAS 220 is replaced by
ISO/TS 22002-1. FSSC 22000 already accepts ISO/TS 22002-1
but will now implement a full transition. As the content of ISO/TS
22002-1 is technically the same as the PAS 220 this transition is
simple.
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Transition period for FSSC
Certificates
The Foundation recommends that food manufacturers and their
certification bodies use ISO 22002-1 for issuing new FSSC
22000 certificates. As of 1 October 2012, six months after this
notification, it is not longer allowed to use PAS 220 for FSSC
22000.
For those companies with existing certificates that refer to PAS
220 there will be a transition period to change the certificates.
This transition period will be a maximum of one year, with all
certificates updated no later April 30
st
2013.
For further information please visit our website
www.fssc22000.com