FOOD SAFETY SYSTEM Version 4.

1
CERTIFICATION 22000
 FSSC 22000 Version 4.1

FSSC 22000 is a certification

Scheme for food and feed
safety/quality management systems
The new FSSC requirements have
in compliance with ISO 22000/9001
become mandatory from January 1,
requirements, sector specific
2018.
Prerequisite Program (PRPs)
requirements and additional
Scheme requirements.
 Requirements

ISO 22000:2005 FOOD SAFETY SECTOR SPECIFIC PRE REQUISITE ADDITIONAL SCHEME
MANAGEMENT SYSTEM PROGRAMS (PRPS) REQUIREMENTS
REQUIREMENTS REQUIREMENTS
 The International Standard specifies the requirements for a food safety management
system that combines the following generally recognized key elements to ensure food
safety along the food chain, up to the point of final consumption as

ISO Interactive communication

22000:2005
FSMS System management

requirements Prerequisite programmes

HACCP principles.
HACCP Stands for
Hazard Analysis
and Critical Control Point
 It takes
HACCP is a
preventative
food safety
approach to
program.
food safety.

It is designed
to minimize
the risk of
food safety
hazards

HACCP
 Seven Principles of
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation
PRE REQUISITE PROGRAM
PRPs are “procedures, including Good Manufacturing
Practices, that address operational conditions providing
the foundation for the HACCP system.”
Example:
• Supplier control
• Cleaning and sanitation
• Personal hygiene
• Training
OPERATIONAL PRE REQISITE
PROGRAM

• OPRPs are special types of PRPs.

• Unlike regular PRPs, they control specific hazards
and steps in the process.
• They are process specific .
Hazard:
Any physical, chemical or biological agent that is likely to
cause illness or injury in the absence of its control.

Types:
• Physical
• Chemical
• Biological
 1) Management of services
2) Product labelling
3) Food defense
4) Food fraud prevention
Additional 5) Logo use
requirements 6) Management of allergens (for categories C, I and K only)
7) Environmental monitoring (for categories C, I and K only)
8) Formulation of products (for category DII only)
9) Management of natural resources (for category A only).
 Food Defense

Food Defense is defined by GFSI as ,

“The process to ensure the
security of food and drink and their supply
chains from all forms of intentional malicious
attack including ideologically motivated attack
leading to contamination or supply failure.
 FOOD
DEFENSE

Food Defense
approach tries to
- Who might want
answer the
to attack us?
following key
questions:

- What is the
- How might they
potential public
do it?
health impact?

- How can we
prevent this from
happening?
 Establish Establish a Food Defense team

Conduct Conduct a Threat Assessment, identify and evaluate potential threats and vulnerabilities

Identify and select Identify and select proportionate mitigation measures

Document the threat assessment, mitigation measures, verification and incident management procedures in a Food Defense Plan
Document supported by the Food Safety Management System

Develop Develop an effective training and communication strategy and implement the Food Defense Plan.

Steps in Food Defense Plan

To implement the FSSC 22000 Food Defense
requirements, a logical, systematic and risk-based
approach should be followed.

Threat Assessment Critical Control Point (TACCP)

approach shall be adopted to implement the Food
defense requirements as per FSSC 22000.
 TACCP

Systematic management of risk through the

evaluation of threats, identification of
vulnerabilities, and implementation of controls to
materials and products, purchasing, processes,
premises, distribution networks and business
systems by a knowledgeable and trusted team
with the authority to implement changes to
procedures
15 STEP TACCP PROCESS OUTLINE
TACCP team should include individuals with the following expertise:
• security
• human resources
• food technology
• process engineering
• production and operations
• purchasing and procurement
• distribution and logistics
• information technology
• communications and
• commercial/marketing.
 TACCP team - HUL, Hosur factor
Mr.Palani Manigandan HR manager
Mr. Narasimha Prakash Quality Manager
Mr. Bhuvanesh Commercial Manager
Mr.D.L.Praveen Quality Executive
Mr.Bala Ayyasamy HR Executive
Mr. K Sridhar Babu Commercial Executive
Mr. Gokulnathan GSO
Mr. Ramasamy Commercial Executive
Elements in a food chain
RISK ASSESSMENT

Risk assessment can be done through risk assessment tools

like
• Likelihood vs Impact (PAS96)
• Priority Risk Number (PRN) Matrix (BRC)
Likelihood vs Impact Risk Assessment
Likelihood and Impact
 Food Fraud

GFSI defined Food fraud as

“A collective, tampering or term
encompassing the deliberate and
intentional substitution, addition,
misrepresentation of food, food
ingredients or food packaging, labelling,
product information or false or misleading
statements made about a product for
economic gain that could impact
consumer health.”
Food fraud is committed when food is deliberately placed on the market, for financial gain, with
the intention of deceiving the consumer.
Two main Kinds of food fraud:
• The sale of food which is unfit and potentially harmful.
E.g. Recycling of animal by-products back into the food chain and packing and selling of beef
and poultry with an unknown origin or knowingly selling goods which are past their ‘use by’
date.

• The deliberate misdescription of food.

E.g. Basmati rice adulterated with cheaper varieties or making false statements about the
source of ingredients , i.e. their geographic, plant origin.
Types of food fraud
 • Sunflower oil partially
substituted with
mineral oil
• Watered down • Hydrolysed leather
product using • Poultry injected
unsafe water
Substitution protein in milk
with hormones
• Olive oil diluted to conceal
with potentially disease
toxic tea tree oil • Harmful
colourings added
Dilution Concealment to F&V to
conceal defects

• Copies of
popular foods • Expiry,
• Not produced
with acceptable
safety assurances
FOOD Provenance
(unsafe origin)
• Toxic Japanese
FRAUD Star Anise
labelled as
Counterfeiting Mislabelling Chinese Star
Anise

• Sale of excess
• Melamine added
to enhance
Grey Market unreported
product
protein content Unapproved Production/
• Use of Enhancement Theft/
unauthorised
additives (Sudan Diversion
Dye)
 The extortionist

The extremist

The irrational individual

Types of
Aggressors The disgruntled individual

The hacktivist and other cyber criminals

The professional criminal

The opportunist
Cases related to Food fraud

Milk was diluted with water, sometimes dirty water, In 2013, Horse meat was substituted for beef in burgers
and coloured with chalk or plaster for economic gain in England, France and Greece.
during middle ages.
Malicious contamination

In 1984, the Rajneeshee sect in Oregon

In 2005, a major British bakery reported that
attempted to affect the result of a local
several customers had found glass fragments
election by contaminating food in ten different
and sewing needles inside the wrapper of
salad bars, resulting in 751 people affected by
loaves.
salmonella food poisoning.

In 2013, a major soft drinks supplier was

forced to withdraw product from a key market
In 2007, a bakery found piles of peanuts in the
when it was sent a bottle which had had its
factory. It withdrew product and closed for a
contents replaced with mineral acid. The
week long deep clean to re-establish its nut-
attackers included a note indicating that more
free status.
would be distributed to the public if the
company did not comply with their demands.
Extortion:
In 1990, a former police officer was convicted of extortion after contaminating baby food with glass and
demanding from multi national manufacturer.

Espionage:
In July 2014, a women was charged in USA with attemping to steal patented U.S seed technology for use in
china.

Counterfeiting:
In 2013, enforcement officers seized 9000 bottles of fake Glen’s Vodka from an illegal factory.

Cyber Crime:
In 2014, Fraudsters phone restaurants claiming there is a problem with their card payments system, the
restaurant is then told to redirect any card payments to a phone number provided by the fraudster and
involved in scam.
 Establish Establish a Food Fraud Mitigation Team

Conduct Conduct a Food Fraud Vulnerability Assessment (FFVA)

Identify and select Identify and select proportionate mitigation measures

Document the vulnerability assessment, mitigation measures, verification and incident management procedures in a Food Fraud
Document Mitigation Plan supported by the Food Safety Management System

Develop Develop an effective training and communication strategy and implement the Food Fraud Mitigation Plan

Steps in Food fraud prevention

 VACCP

Vulnerability Assessment and Critical

Control Point:
Systematic management of risk through
the evaluation of vulnerabilities of
(generally) raw materials.
Vulnerability Assessment
List of Materials

Map Out Supply Chain

Evaluate Risk

Assess Need for Additional control

Record Findings

Review at least annually

 SURVEILLANCE AUDIT

1 2
Shall assess and report on conformity Two audits per year of which one will
with all Scheme requirements be “Unannounced”
including the use of marks and
references to certification.
Minor Non conformity

CAP(Corrective Action Plan) should Corrective action(CA) should be A Major Non conformity will be
be given within 3 months after audit. implemented within 12 months after raised if CA is not completed.
audit.
Major Non conformity

CAP(Corrective Action Plan) should Corrective action(CA) should be A Critical Non conformity will be
be given within 14 days after audit. implemented within 14days after raised if CA is not completed
audit
Critical Non conformity

Certificate is immediately
CAP should be submitted
suspended for maximum
within 14 days
of 6 months

Follow up audit will be Certificate will be

conducted within 6 withdrawn if critical non
months to close the conformity is not solved
critical non conformity. effectively.
Questions ?