FSSC 22000 (Food Safety System Certification) is a robust, ISO-based, internationally accepted certification scheme for auditing and certification of food safety within the food and beverage manufacturing sector. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards.
What is FSSC 22000?
FSSC 22000 is a food safety certification standard. FSSC 22000 certified companies have successfully completed a certification audit by a third party auditor showing that their food safety system meets the requirements of the FSSC 22000 requirements. The FSSC 22000 certification scheme sets out the requirements for organizations to develop, implement and operate a GFSI recognized food safety management system. The added value for an organization with an FSSC 22000 certified food safety system lies in the efforts made by the organization to maintain such system and its commitment to continuously improve its performance.
What are the benefits of the FSSC certification scheme?
- Global Food Safety Initiative recognized
- ISO-based supply chain approach
- Managing Risk
- Maintain current customers
- Increase your market reach
- Prepare for upcoming regulatory changes
- Use of existing, independent, international standards
- ISO 22000, ISO 22003 and technical specifications for sector pre-requisite programs
- Wide scope: food and beverage product and ingredient manufacturing (including slaughtering and pet food)
- In depth and rigorous food safety audits
- Independent scheme management
- Recognized by the European cooperation for Accreditation (EA)
FSSC 22000 Requirements
FSSC 22000 requires that you design and document a Food Safety Management System (FSMS). The ISO 22000 and the ISO 22002-1 standard contain the specific requirements to be addressed by the FSMS.
Requirements in the ISO 22000 Standard include :
- Having an overall Food Safety Policy for your organization, developed by top management.
- Setting objectives that will drive your companies efforts to comply with this policy.
- Planning and designing a management system and documenting the system.
- Maintaining records of the performance of the system.
- Establishing a group of qualified individuals to make up a Food Safety Team.
- Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
- Having an emergency plan
- Holding management review meetings to evaluate the performance of the FSMS
- Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
- Following HACCP principles
- Establishing a traceability system for identification of product
- Establishing a corrective action system and control of nonconforming product
- Maintaining a documented procedure for handling withdrawal of product
- Controlling monitoring and measuring devices
- Establishing and maintaining and internal audit program
Continually updating and improving the Food Safety Management System
Prerequisite programs in ISO/TS 22002-1 and the ISO/TS 22002-4 include requirements for:
- Construction and layout of building
- Layout of premises and workspace
- Utilities - air, water, energy
- Waste disposal
- Equipment suitability, cleaning and maintenance
- Management of purchased material
- Measures for prevention of cross contamination
- Cleaning and sanitizing
- Pest control
- Personnel hygiene and employee facilities
- Product recall procedures
- Product information
- Food defense, biovigilance and bioterrorism