The document provides an overview of the FSSC 22000 food safety management system standard. It discusses who developed the standard, its key elements including ISO 22000 and ISO TS 22002-1, and the certification process. The certification involves annual surveillance audits after an initial certification audit to ensure ongoing compliance. Audits evaluate the system for conformance and can find minor or major nonconformities.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
A Presentation about ISO 22000 Food Safety Management Systems by Akshay Anand. Refer the presentation on FSSAI by the same author for detailed information. Presented in 2016.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Global manager group provides PDF which contains requirements and benefits of FSMS for FSSC 22000 version-5 documentation kit.The food safety system helps an organization to implement a preventive system that ensures very safe production of the food products..For more please visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
A Presentation about ISO 22000 Food Safety Management Systems by Akshay Anand. Refer the presentation on FSSAI by the same author for detailed information. Presented in 2016.
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
What Documentation required for ISO 22000:2018 Certification?Global Manager Group
This publication has been published to give knowledge of mandatory and most commonly used ISO 22000 documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for Food Safety Management System visit @ https://www.globalmanagergroup.com/
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization.
For more information visit: https://www.globalmanagergroup.com/
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
HACCP Principles for Operators in Food Services and Retail Establishment. Eng. A.karam Al Malkawi
This presentation is specially designed for Food Safety beginners and Operators focuses of the main principles of HACCP in field of Food Services and Retail.
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
Learn about the changes in FSSC Version 6. This presentation will help you understand the changes made to the scheme and what the potential impact will be to current certified clients and to anyone considering implementing the FSSC scheme.
The new version of the certification will bring significant changes which will impact food production companies. Organizations must ensure they are aware of these changes and take necessary actions to prepare for audits against FSSCv6.
ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers.ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links.
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
A ready-to-use document kit for FSSC 22000 Scheme (Version 5) - food safety system certification, which covers FSSC 22000 Manual, food safety and HACCP procedures, SOPs, formats, and FSSC audit checklists, etc., prepared as per latest version 5.
For More Information Visit : https://www.globalmanagergroup.com/Products/fssc-22000-certification-manual-procedures-documents.htm
What Documentation required for ISO 22000:2018 Certification?Global Manager Group
This publication has been published to give knowledge of mandatory and most commonly used ISO 22000 documents such as manual, procedures, SOPs. audit checklist, etc. required for ISO 22000:2018 Certification.
For further information about ISO 22000:2018 documentation requirements for Food Safety Management System visit @ https://www.globalmanagergroup.com/
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization.
For more information visit: https://www.globalmanagergroup.com/
- FSMS Management system audit and certification
- Understanding of how the FSMS management system operates
- FSMS Personnel training
- and more in our new FSMS Manual Template fully aligned with the new ISO/DIS 22000:2018.
HACCP Principles for Operators in Food Services and Retail Establishment. Eng. A.karam Al Malkawi
This presentation is specially designed for Food Safety beginners and Operators focuses of the main principles of HACCP in field of Food Services and Retail.
Main points covered:
• Overview of the pre-certification process
• Understanding your CB
• Application process
• Selection of auditor(s)
• After the audit: recommendations
Presenter:
This webinar was presented by PECB Certified Trainer and Managing Director for Quality Systems Solutions & Initiatives (QSSI), Ms. Sheryl Anderson.
Link of the recorded webinar published on YouTube:
Presented by Hung-Nguyen Viet at the 4th International One Health Congress and 6th Biennial Congress of the International Association for Ecology and Health (One Health EcoHealth 2016), Melbourne, Australia, 3–7 December 2016.
Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management.
Lead Auditor Course On FSSC 22000 (Food Safety) - IRCA training in Bangalore,Learn how to audit a food safety management system to ensure its effective operation.
The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
The 7th issue of the BRC Global Standard for Food Safety began audits July 1, 2015, and we now have almost 2 months’ worth of results. The information coming back paints a picture of readiness of sites for the changes, and a picture of what they have had to prepare for successful continuation of certification is forming.
The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
Replacing the existing HACCP system with ISO 22000PECB
Since its development, HACCP (Hazard Analysis and Critical Control Points) has been slowly incorporated
into food safety systems. The United States was the first to include HACCP principles into the regulations that
govern the production of high-risk foods. Then, the European Union mandated all food manufacturers that
produce food for the European market to incorporate HACCP into their food safety systems.
The ISO 22000 Standard is the first international standard for implementation of a certified food safety management system. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain. This webinar provides you with a timeline history of the standard and other details your organization needs to know when implementing ISO 22000.
Main points covered:
• Introduction to ISO 22000:2005
• Why is it a global demand
• Who are the famous companies implementing ISO 22000:2005
• Why is ISO 22000:2005 a main drive of food
• Methodology & benefits in implementing ISO 22000:2005
Presenter:
This webinar was presented by Tawfik Soukieh, Managing Director of Global Experience Consulting Company and PECB Certified Trainer.
Link of the recorded session published on YouTube: https://youtu.be/9rYc88KpP60
Globalization and cross-national trade of food products have increased the number of foodborne illness in
many countries. Outbreaks of botulism, salmonellosis and listeriosis are considered to be the largest food
poisoning outbreaks which cause millions of illnesses, thousands of hospitalizations, and many deaths
every year.
As food safety continues to be a worldwide public health issue, the need for improved and more effective food safety systems has increased over the past three decades. A combination of national and international standards, industry needs, customer demands and many other factors has led to tremendous improvements of Food Safety Management Systems.
ISO 22000:2018 is the newly revised International Food Safety standard, designed to harmonize on a global scale the requirements for food safety management for businesses within the food chain.
ISO 22000 combines and supplements the core elements of ISO 9001 and HACCP to provide an effective framework for the development, implementation, monitorization and continual improvement of a documented Food Safety Management System (FSMS) within the context of the organization’s overall business risks.
This implementation guide will help you run through the benefits, PDCA Cycle and 10 clauses in detail for implementing ISO 22000.
Find out more or get a quote for certification here – https://www.nqa.com/en-gb/certification/standards/iso-22000
Iso 22000 certification in uganda what you must knowAnoosha Factocert
ISO 22000 Certification in Uganda supplies a structure for companies to create, execute, check and consistently enhance the Food Safety Management System. Factocert is a leading consulting firm that provides solutions for ISO 22000 Certification, CE Mark, and other global requirements across Kampala, Jinja, Gulu, Mbarara, Masaka, Kasese, Njeru, Gulu, Entebbe, Mbalei, and other significant cities in Uganda. Get a quote today
Training Company Profile / Guide 2018
International Company for ISO Services, ISO Standards Trainings.
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Consulting - Training - Outsourcing Company Profile
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This Guide-Book is prepared after as a results of a years of experience and efforts. The book will help you to understand the ISO 9001:2008 standard. not that only, but also you will be able to establish as well as implement QMS within your organization and getting certified. no need for external consultations, save your money and let the whole world know how to go on with Quality Management Systems. Please do not stop sharing it. It is for FREE and not allowed to copy, edit or sell.
Author: Eng. Akram Malkawi
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Mob. +962-781-501940
email. kmalkawi@gmx.us
HAZARD ANALYSIS RISK-BASED PREVENTIVE CONTROL [HARPC] & TRADITIONAL HACCPEng. A.karam Al Malkawi
A new module to analyse food safety hazards using risk-based thinking to preventive hazards from being occur in food safety chain. if you find this article useful Share it and let more people know what is the new topic means.
This document will help you to understand the risk based thinking approach that has been introduced to the new revision of QMS ISO 9001:2015 as well as assist the organizations that tends to move toward implementing the new standard.
the first step is to understand what is the definition of risk! when we are going to apply this term, what are things to considered? if you thinking of establishing a specially designed procedure or form related to this term what are the main categories you should considered and how? what are the modules you shall use? ... etc.
Therefore, This document will answer ,at least, most of these questions.
Best of luck, Eng. Akram Malkawi, Amman, eng.karam@outlook.com/Mob. +962795705076
The most valuable Helpful PDF file that extremely can boost your ability to understand well the New version of QMS in accordance to ISO 9001:2015 as well as ease the documentation transition process toward ISO 9001:2015
Helpful presentation in Arabic can ease understanding the new revision of ISO 9001 series showing the difference between the previous version and the new one.
This chapter provides policy, definitions, responsibilities, and procedures for agency components to initiate, review, classify, publish, audit and terminate recall actions. It implements 21 CFR Part 7 Subpart C – Recalls (Including Product Corrections) – Guidelines on Policy, Procedures, and Industry Responsibilities.It also discusses various FDA mandated recalls and includes a reference to the procedures for each of these authorities, including recalls of Medical Devices, Radiation Emitting Electronic, Products, Biological Products, Human Tissue, Intended for Transplantation, Infant Formula, Tobacco Products, and mandatory recall of Food Products.
The Document will help you up to create a HACCP plan for cooked meat " not shelf stable" that includes all related documents with instructions to assist food safety specialist to create and establish and implement HACCP plan food catering and food products in general.
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
2. Purpose of this Presentation
Discuss who and what is FSSC 22000
Review the benefits of the FSSC 22000 standard
Review the basic elements of the scheme
Describe what is involved in each of the elements of the scheme
Outline how are FSSC 22000 audits are completed
Review how are certificates issued and what is the scoring of the
audit
Discuss how does the FSSC 22000 standard differentiate from
other GFSI standards
3. Current Climate
• Food safety systems today are not preventing food-borne illness and death
• Businesses face catastrophic consequences from media-hyped adverse
events
• We depend more on imported food products in our global supply chains
• Current regulatory framework and inspection cannot secure the food supply
chain on its own
• Retailers and manufacturers, in response to consumer demand, are driving
a change to a safer, more secure, and sustainable food supply chain
4. • Food manufacturing is taking a path well travelled by other
industries:
Aerospace: How did they make it the safest form of
travel?
Automotive: How did they eliminate defects and
improve quality?
Electrical: How did they increase safety and reduce
deaths?
Forestry: How did they demonstrate environmental
responsibility?
Current Climate
5. Public & Private Sector Responses
• Codex Alimentarius Commission
• HACCP
• Government Initiatives
• Private Sector Schemes
• GFSI Benchmarking
• International Standards System Framework
6. Current Trends
• Mandated compliance by both retailers and manufacturers in
the Americas will continue to grow
• Benchmarking of audit schemes is a good first step
• Further convergence between food safety standards will
happen, like in other industries
• GFSI (Global Food Safety Initiative) recognized as a
benchmark process for food safety management schemes
• Further inclusion and recognition of 3rd party certification
programs in regulation
7. Standard Owner for FSSC 22000
• The Foundation for Food Safety Certification was founded in 2004
• Non profit organization
• Foundation facilitates and owns the schemes and
manages its copyright
• Maintains the license agreements with accredited CBs
• Incorporates:
68 associated Certification Bodies for FSSC 22000
The actual responsibility and authority for the content of the scheme
resides with Board of Stakeholders
8. Foundation for Food Safety
Certification
FSSC 22000
Board of
Stakeholders
Standards:
- ISO 22000
- ISO/TS 22002
- PAS 223
Requirements:
- ISO 22003
- ISO 17021
- GFSI guidance document
9. What are the benefits of FSSC 22000?
• Fills a gap between ISO 9001:2008 and HACCP
• Contributes to a better understanding and further development of Codex
HACCP
• Auditable standard with clear requirements
• System approach rather than product approach
• Enables the company to demonstrate due diligence
10. What is FSSC 22000?
• FSSC 22000 is a Food Safety System Certification based on ISO 22000 and ISO
TS 22002-1 (PAS 223 for packaging)
• ISO TS 22002-1 gives the requirements for Prerequisite Programs for food
manufacturers.
• This document was added to ISO 22000 to create a system that could be
benchmarked by the Global Food Safety Initiative (GFSI)
• Some large retailers require suppliers to have a GFSI benchmarked scheme
• It provides a single, internationally recognized food safety management system
• Scheme operated by the Foundation for Food Safety Certification based in the
Netherlands
• 7,300 sites globally and 700 in the North America
10
11. Elements of FSSC 22000
• ISO 22000
• ISO/TS 22002-1
• ISO/TS 22003
• PAS 223
12. What is FSSC 22000?
• FSSC 22000 is a Food Safety System Certification based on ISO 22000 and ISO
TS 22002-1 (PAS 223 for packaging)
• ISO TS 22002-1 gives the requirements for Prerequisite Programs for food
manufacturers.
• This document was added to ISO 22000 to create a system that could be
benchmarked by the Global Food Safety Initiative (GFSI)
• Some large retailers require suppliers to have a GFSI benchmarked scheme
• It provides a single, internationally recognized food safety management system
• Scheme operated by the Foundation for Food Safety Certification based in the
Netherlands
• Approximately 1800 certificates with about 300 in the USA
13. The content of the scheme
• Features of the scheme
• Scope, content, references, terms & definitions
• Requirements for the food safety management system
• Food safety management system, PRP’s, additional, guidance
• Requirements for providing certification
• Approval by the Foundation, accreditation, audit process
• Harmonization, providing information
• Requirements for providing accreditation
• Accreditation process, providing information
• Regulation for the board of stakeholders
14. Who is the scheme for?
• FSSC 22000 is designed for manufacturers who supply their products (i.e. national
brands or private label) to major food retailers or their ingredients to food
manufacturers
• Food manufacturers that process or manufacture:
Animal products (meat, poultry, eggs, dairy & fish products) [ISO C]
Perishable vegetal products [ISO D]
Products with a long shelf life [ISO E]
Food ingredients such as additives, vitamins and bio-cultures [ISO L]
Food packaging material manufacturing [ISO M]
• For details see FSSC 22000 guidance document on certification scopes
[www.fssc22000.com/en/page.php]
• Manufacturers already certified against ISO 22000 will only need an additional review
against the ISO/TS 22002-1
15. Compatibility with Other Management Systems
• ISO 9001 – Quality Management Focused
• ISO 14001 – Environmental Management Focused
• OHSAS 18001 – Occupational Health and Safety
• Codex HACCP etc.
• Annex A and Annex B provide cross references to ISO 9001 and HACCP
16. Relationship between Food Safety Management
Systems and ISO 9001:2008
• A “quality management system” such as ISO 9001:2008 includes all quality
elements that form part of an organization’s operation
• The majority of food safety standards adopt many of the quality management
system principles but with a clear focus on issues relating to the food industry
• ISO 9001:2008 and a food safety management system should be regarded as
complementary
• ISO 9001:2008 covers how a business is organized and operates effectively
A Food Safety Management System addresses specific ‘Food Safety’
issues
17. ISO 22000 Food Safety Management System
• ISO 22000 is a Food Safety Management System (FSMS) that uses a management
system approach and HACCP requirements.
• Published August 2005
• Published in response to the proliferation of private food safety standards
• The goal of ISO 22000 is to provide one internationally recognized standard that
can be applied to any organization in the food chain.
• Its structure complements the quality management system requirements defined by
ISO 9001:2008
• Provides an internationally recognized certification program for food safety
management systems
18. What is ISO 22000:2005?
ISO 22000 combines generally recognized key elements to ensure food
safety along the food chain:
• Interactive Communication
• HACCP Principles
• System Management
• Prerequisite programs
Mgt
System
Elements
HACCP
Principles
(Codex
Alimentarius)
Good Manufacturing
Practices
19. • Scope
• Normative References
• Terms and Definitions
• Food Safety Management System
• Management Responsibility
• Resource Management
• Planning and realization of Safe Products
• Validation, Verification and Improvement of the Food Safety Management
System
ISO 22000:2005
20
20. ISO 22000 Standard
• Section 4: Food Safety Management System
• Section 5: Management Responsibility
• Section 6: Resource Management
• Section 7: Planning and Realization of Safe Products
• Section 8: Verification, Validation and Improvement
20
22. ISO TS 22002-1:2009
• ISO Technical Specification 22002-1:2009 replaces BSI PAS 220 (withdrawn 2012)
• Sets out Prerequisite programs on food safety for food manufacturing
• Provides detail on PRP's to meet ISO 22000 requirement 7.2.3
• Harmonization of food manufacturer’s PRP’s
• Meeting GFSI requirements on PRP’s
• Intended to used in conjunction with ISO 22000 not in isolation
• When combined with ISO 22000 becomes the basis for FSSC 22000, a GFSI
recognized scheme
23. BSI PAS 220:2008 & ISO TS 22002-1:2009
• FSSC 22000 secured GFSI benchmarking based on ISO 22000:2007 &
BSI PAS 220:2008
• ISO TS 22002-1:2009 is PAS 220 elevated to an ISO standard
• BSI PAS 220:2008 has been withdrawn
• ISO TS 22002-1:2009 replaced PAS 220 starting in 2012
24. • British Standards Institution (BSI) coordinated the development of PAS 220:2008.
• The development of PAS 220:2008 was sponsored by the Confederation of the Food
and Drink Industries of the European Union (CIAA) and the major food
manufacturers, DANONE, Kraft, Nestlé and Unilever, contributed to the development
of the Specification.
• Additionally, the PAS 220:2008 development Steering Group included
representatives from the Food and Drink Federation (FDF), McDonald’s, General
Mills Europe (representing the FDF Food Hygiene Committee), the French National
Association of Food Industries (representing CIAA) and certification bodies.
• In 2009, ISO fast-tracked PAS 220 to international status
Who Developed PAS 220:2008/
ISOTS22002-1:2009
25. ISO 22000 and TS 22002-1
• ISO 22000 set out the principles of food safety management and HACCP,
developed by Codex to identify, prevent and control food safety hazards
• There were several areas where the prerequisites did not meet all the
requirements of the GFSI Guidance Document
• The CIAA (the Confederation of European Food and Drink Manufacturers) took
on the challenge to ‘bridge the gap’ by combining the standard with the
prerequisite program PAS 220 released by BSI
• In 2009, ISO published ISO TS 22002-1 elevating PAS 220 to an international
standard
• In 2012, BSI has withdrawn PAS 220 and FSSC 22000 will no longer be using it
as a basis for certificates
26. FSSC 22000 Food Chain Categories
• C Processing 1 (Perishable animal products) including all activities after
farming, e.g. slaughtering meat, poultry, eggs, dairy and fish products
• D Processing 2 (Perishable vegetal products) fresh fruits and fresh
juices; preserved fruits; fresh vegetables; preserved vegetables
• E Processing 3 (Products with long shelf life at ambient temperature)
canned products; biscuits; snacks; oil; drinking water; beverages; pasta;
flour; sugar; salt
• L (Bio)chemical manufacturing additives; vitamins; pesticides; drugs;
fertilizers; cleaning agents; biocultures
• M Packaging material manufacturing packaging material
*these food chain categories have changed with the release of ISO 22003:2013
27. Elements of FSSC 22000 Certification
Certification audits
• Stage 1 audits – “readiness evaluation”
• Stage 2 audits – “facility assessment”
• Audit length based on number of HACCP
plans, number of production lines, number
of employees, and presence of an existing
Management System (eg. ISO 9001)
28. 29
Elements of FSSC 22000 Certification
• Certification is good for 3 years, not 1 like
other GFSI standards
• A surveillance audit must be conducted
12 months after the initial certification
audit.
• A second surveillance is conducted in the
following calendar year
• Surveillance audit length is less than
initial audit time but based on the same
factors for initial audit length
29. Certification Requirements
• Certification bodies operate in accordance with ISO 17021 and ISO 22003
• Audits carried out in accordance with ISO 19011 auditing practices
• Audit day must see as many product lines being manufactured as possible
• All scheme requirements must be audited at every audit
• Detailed audit report issued with any nonconformities identified
31. FSSC 22000 Certification Cycle
Stage
1 Audit
Stage
2 Audit
Surv. 1
Surv. 2
Within 6
months
Within 12
months
Within next
calendar year
32. FSSC Non-Conformities/Areas of Concern
• Area of Concern (AOC): assigned at the Stage 1 audit. Will identify an area of the
system likely to become ‘Non-conformance’ at Stage 2 Audit. Does not require
closure to proceed.
• Opportunity for Improvement: assigned at Stage 1, Stage 2, surveillance, and
recertification audits. Not considered a “non-conformance”, but a statement is made,
which may identify areas for improvement however shall not make specific
recommendation(s). This does not require closure to proceed.
33. FSSC Non-Conformities/Areas of Concern
Minor Non Conformity Major Non Conformity
assigned at Stage 2, surveillance, and
recertification audits
assigned at Stage 2, surveillance, and
recertification audits
This is an area of the system for which
the client is required to investigate
potential non-conformity that does not
effect the functioning of the system or
the food safety of the product.
Based on objective evidence, the
absence of, or a significant failure to
implement and/or maintain requirements
of the applicable standard.
Such issues may raise significant doubt
as to the capability of the management
system to achieve its intended outputs.
This requires an action plan to be
approved by the auditor for certification
to proceed or be maintained.
This requires evidence of a corrective
action, along with a root cause analysis,
being implemented and functioning to
proceed to certification or maintain
certification.
34. FSSC Non-Conformities/Areas of Concern
• If during the next audit it is noted that an action plan for a Minor non-
conformity from the previous audit does not resolve the non-conformance;
the auditor will now raise the level of the non-conformity to MAJOR.
• Major non-conformances have to be closed within 90 days for those that
are noted at a Stage 2 audit and 60 days for all other audits.
• In some cases an on site follow-up audit may be necessary to close non-
conformances that cannot be completely verified by the auditor through
email.
35. FSSC Scoring & Rating
• There is no score with this audit
• There is no rating assigned; there is either a recommendation of
maintain/grant certification or suspend/do not grant certification
• As with some non-conformance closure; a follow-up audit can be
conducted so that certification can be granted for audits that are evaluated
as being suspend/do not grant certification
36. Audit Checklist
• There is no set audit checklist for FSSC 22000
• Checklists are created by the certification body but the evaluation must
include all elements of ISO 22000, ISO/TS 22002 or PAS 223, and GFSI
audit requirements
• An audit report is created at the completion of each audit which outlines
the observations made during the evaluations
37. FSSC 22000 Audit Procedures
• Facility must be informed of auditor names prior to the audit
• Audits can be conducted in a team format
• Auditors shall be accompanied during all audits
• If a Stage 2 audit is not conducted within 6 months of the Stage 1
audit, the Stage 1 audit shall be repeated.
38. Auditor Training
• CB is responsible for auditor training and must justify to accreditation body
• Training requirements listed in ISO/TS 22003
• Training elements
• Education – post-secondary education
• Food safety training
HACCP
Pre-requisite programs
• Audit training
Audit techniques based on ISO 19011 (ASQ)
ISO 22000 standard
• Experience
5 years experience in food chain related industry
At least 12 audit days of food safety management audits within last 3 years
39. Auditor Competency
• CB must make sure that auditor can demonstrate competency in the
following areas:
Audit principles
Management systems
Organizational situations
Applicable regulations
HACCP
Pre-requisite programs
Identification of food safety hazards
Control measures
40. Benefits of ISO TS 22002-1:2009
• Food industry driven and developed and supported by key manufacturers
and trade associations.
• Harmonizes prerequisite programs best practice for food manufacturing.
• Meets the PRP expectations and requirements of food manufacturing
stakeholders, including food retailers and foodservice providers.
• Is fully auditable enabling organizations to demonstrate compliance with
industry best practice.
• ISO/TS 22002-1 enhanced initiatives to harmonize global food safety
standards.
40
41. Additional FSSC22000 Requirements
FSSC 22000 Requirements – Part 1
• ISO/TS 22004:2005 – provides guidance
• Definition of “food safety”
• Chain Approach
• Inventory of applicable regulations
• Specifications for services (Appendix 1A)
• Supervision of personnel in application of food safety principles (Appendix
1A)
42. Apply For Certification
• Application
• Preliminary audit
• Certification audit
• Certification
• Surveillance (compliance) audits
• Triennial (recertification) audit
• Optional activities
What Comes Next?
43. Steps to Certification
Surveillance Visit
Application & Review
Initial Certification
Stage 1 Stage 2
Non Conformities
Corrected
Certification
44. How is FSSC 22000 different from other GFSI standards?
45. How is FSSC 22000 different from other GFSI standards?
• Scope of audit is system based, not product based
• Certification is for 3 years, not 1 year
• Thereeare noe“critical”efindings in the audit
• There is no scoring or rating provided; you are either certified or not
certified
• Corrective actions need only be confirmed for those deficiencies
classified as MAJOR
• Audit duration for surveillance audits less than those for Stage 2 and
recertification audits
• Program is ISO based and does not have scheme specific requirements
that other programs have