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 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

FSSC Training 2

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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