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Pengenalan FSSC
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FSSC Training 1
FSSC 22000:2010
Food Safety System Certification
2FSSC PublicRev 2 (19/02/2013)
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 Certificationretains 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 reponsibilitySenior Management
Commitment and Continual
ImprovementCommitment 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_HACCPSpecification 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 PAS220:2008, has withdrawn PAS 220. PAS 220 is replaced byISO/TS 22002-1. FSSC 22000 already accepts ISO/TS 22002-1but will now implement a full transition. As the content of ISO/TS22002-1 is technically the same as the PAS 220 this transition issimple.
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Transition period for FSSC Certificates
The Foundation recommends that food manufacturers and theircertification bodies use ISO 22002-1 for issuing new FSSC22000 certificates. As of 1 October 2012, six months after thisnotification, it is not longer allowed to use PAS 220 for FSSC22000.
For those companies with existing certificates that refer to PAS220 there will be a transition period to change the certificates.This transition period will be a maximum of one year, with allcertificates updated no later April 30st 2013.
For further information please visit our website www.fssc22000.com