What is FSSC 22000?
FSSC 22000 Definition: FSSC 22000 is a Food Safety Management Certification Scheme, managed by Foundation FSSC 22000 and governed by an independent Board of Stakeholders which consists of representatives from several sectors in the food industry. FSSC 22000 is used to control food safety risks.
The Food Safety System Certification requirements provide a rigorous system to manage food safety risks and provide safe products for use by companies in the food industry.
FSSC 22000 is a GFSI recognized food safety certification. This allows your customers to have confidence in your food safety program and know that you have a rigorous food safety system in place.
FSSC Cover following sectors:
- ISO/TS 22002-1: Food Processing
- ISO/TS 22002-2: Catering
- ISO/TS 22002-3: Farming
- ISO/TS 22002-4 Food Packaging Manufacturing
Why FSSC 22000?
The FSSC 22000 System was designed to provide companies in the food industry with an ISO-based food safety management system certification that is recognized by the Global Food Safety Initiative (GFSI). Recognition by GFSI provides worldwide recognition and acceptance by food manufacturers and retailers. FSSC 22000 defines requirements for integrated processes that work together to control and minimize food safety hazards. FSSC 22000 is a fast-growing certification scheme and has issued over 22,500 certificates worldwide.
What are the Benefits?
Managing Risk
First and foremost, building your food safety management system will provide your company with effective management of food safety hazards by creating an environment capable of producing safe product and a management system to continually manage, monitor, validate and improve the system.
Maintain Current Customers
Statistics show that approximately 1 out of 4 certified companies are asking their suppliers to achieve certification. Chances are that if you have not been asked yet, you will be asked in the near future. Starting on your certification can help you stay competitive and qualified to work with your current customers.
Increase Your Market Reach
Large retailers and multinational manufacturers or processors are also demanding certification of their suppliers. FSSC 22000 Certification means you are qualified to supply these organizations or their suppliers, opening up a large market for your products.
Prepare for New Regulations:
Countries across the globe are making changes to food safety regulations, including the United States and its Food Safety Modernization Act (FSMA). The newest version, Edition 8, prepares your organization to meet many or most of the FSMA requirements.
How Do We Get FSSC 22000 Certified?
Basic Steps to Certification
- Purchase/Download the Standard documents
- Learn what is required for the food safety management system
- Designate and train your Food Safety Team Leader
- Design, document and implement the required processes and prerequisite programs (PRPs)
- Train your internal audit team
- Run your system, collect records, perform internal audits, management review and HACCP team meetings.
- Make corrections and improvements to your system.
- Select a certification body
- Schedule and complete your audits
ISO/TS 22002-1:2009 Food Processing
1 Scope
2 Normative references
3 Terms and definitions
4 Construction and layout of buildings
4.1 General requirements
4.2 Environment
4.3 Locations of establishments
5 Layout of premises and workspace
5.1 General requirements
5.2 Internal design, layout and traffic patterns
5.3 Internal structures and fittings
5.4 Location of equipment
5.5 Laboratory facilities
5.6 Temporary or mobile premises and vending machines
5.7 Storage of food, packaging materials, ingredients and non-food chemicals
6 Utilities — Air, Water, Energy
6.1 General requirements
6.2 Water supply
6.3 Boiler chemicals
6.4 Air quality and ventilation
6.5 Compressed air and other gases
6.6 Lighting
7 Waste disposals
7.1 General requirements
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and removal
7.4 Drains and drainage
8 Equipment suitability, cleaning and maintenance
8.1 General requirements
8.2 Hygienic design
8.3 Product contact surfaces
8.4 Temperature control and monitoring equipment
8.5 Cleaning plant, utensils and equipment
9 Management of purchased materials
9.1 General requirements
9.2 Selection and management of suppliers
9.3 Incoming material requirements (raw/ingredients/packaging)
10 Measures for prevention of cross-contamination
10.1 General requirements
10.2 Microbiological cross-contamination
10.3 Allergen management
10.4 Physical contamination
11 Cleaning and sanitizing
11.1 General requirements
11.2 Cleaning and sanitizing agents and tools
11.3 Cleaning and sanitizing programmes
11.4 Cleaning in place (CIP) systems
11.5 Monitoring sanitation effectiveness
12 Pest control
12.1 General requirements
12.2 Pest control programmes
12.3 Preventing access
12.4 Harborage and infestations
12.5 Monitoring and detection
12.6 Eradication
13 Personnel hygiene and employee facilities
13.1 General requirements
13.2 Personnel hygiene facilities and toilets
13.3 Staff canteens and designated eating areas
13.4 Workwear and protective clothing
13.5 Health status
13.6 Illness and injuries
13.7 Personal cleanliness
13.8 Personal behavior
14 Rework
14.1 General requirements
14.2 Storage, identification and traceability
14.3 Rework usage
15 Product recall procedures
15.1 General requirements
15.2 Product recall requirements
16 Warehousing
16.1 General requirements
16.2 Warehousing requirements
16.3 Vehicles, conveyances, and containers
17 Product information and consumer awareness
18 Food defence, biovigilance, and bioterrorism
18.1 General requirements
18.2 Access controls
Requirements of ISO 22002-1 (Food Processing)
Prerequisite programs in ISO 22002-1 (Previously the PAS 220) 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
- Rework
- Product recall procedures
- Warehousing
- Product information
- Food defense, biovigilance and bioterrorism
ISO/TS 22002-2: Catering
The control of food safety in the catering and food services sector presents some of the most difficult and diverse challenges within the food supply chain. An effective food safety management system to identify and control food safety risks is essential to ensure that the food served to the end user is safe to eat. The handling, processing and serving of a wide variety of hot and cold foods, often in close contact with the consumer, can be a very complex process. Inadequate controls and poor hygiene can result in major food safety incidents with adverse consequences and damage to the reputations of the food service providers and suppliers. In addition, many food safety challenges occur because of the use of ingredients and raw materials from a wide range of suppliers, obligation to regional and national regulations and continually changing trends in delivery practices and customer preferences. These challenges can be met by an effective, GFSI recognized food safety management system like FSSC 22000 that outlines best practice and provides a platform for employee engagement. FSSC 22000 supports the development of good food safety culture contributing to the identification and assurance of food safety hazards to minimize the risk to the consumer and the catering or food services provider.
Benefits of FSSC 22000 Certification to catering and food service facilities:
- International Certification Scheme for Food Safety Management Systems with the flexibility to cover the entire supply chain.
- Is fully benchmarked by the Global Food Safety Initiative (GFSI) and recognized by the industry.
- Incorporates the international standard ISO 22000 (for Food Safety Management Systems), which includes the HACCP Principles of Codex Alimentarius, with ISO/TS 22002-2 the sector specific pre-requisite program requirements for food safety in catering) with the FSSC 22000 additional requirements.
- Delivers high quality and consistent audits by licensed Certification Bodies and qualified auditors; who are monitored by a robust FSSC Integrity Program.
- Enhances transparency throughout the food supply chain facilitated through the international ISO 22000 Standard.
- Provides a common platform for the integration of food safety and quality management with other management systems such as those governing environmental safety, sustainability and occupational health and safety.
- Manages quality through an optional module for Quality Management System certification with the integration of ISO 9001 in FSSC 22000-Quality.
- Requires adherence to relevant regional and national statutory requirements.
- Is governed by a non-profit Foundation and managed by an independent Board of Stakeholders.
ISO/TS 22002-2:2013 Requirement’s
| 1 Scope |
| 2 Normative references |
| 3 Terms and definitions |
| 4 Generic prerequisite programmes |
| 4.1 Layout of premises |
| 4.1.1 Infrastructure |
| 4.1.2 Workspace |
| 4.1.2.1 General |
| 4.1.2.2 Food-handling areas |
| 4.1.3 Lighting and ventilation |
| 4.1.4 Personal hygiene facilities and toilets |
| 4.1.5 Maintenance |
| 4.2 Water supply |
| 4.2.1 Potable water |
| 4.2.2 Ice |
| 4.2.3 Non-potable water |
| 4.3 Equipment and utensils |
| 4.4 Personnel hygiene |
| 4.4.1 General |
| 4.4.2 Hygiene training |
| 4.4.3 Health status |
| 4.4.3.1 General |
| 4.4.3.2 Medical examination |
| 4.4.3.3 Communicable diseases |
| 4.4.3.4 Injuries |
| 4.4.4 Personal cleanliness |
| 4.4.4.1 General |
| 4.4.4.2 Hand washing |
| 4.4.4.3 Gloves |
| 4.4.5 Personal behaviour |
| 4.5 Purchasing management |
| 4.5.1 Supplier assessment |
| 4.5.2 Incoming material requirements (raw materials, ingredients, and packaging) |
| 4.6 Storage and transport |
| 4.6.1 Storage |
| 4.6.2 Transport |
| 4.6.3 Hazardous substances handling |
| 4.7 Cleaning and disinfection |
| 4.8 Waste management |
| 4.8.1 Effluent and waste disposal |
| 4.8.2 Waste handling |
| 4.9 Pest and animal control |
| 4.9.1 Pest control |
| 4.9.2 Absence of domestic animals |
| 4.10 Management and supervision |
| 4.11 Documentation and records |
| 4.12 Product recall procedures |
| 5 Specific prerequisite programmes |
| 5.1 Thawing |
| 5.2 Preparation |
| 5.2.1 Fresh fruits and vegetables |
| 5.2.2 Other raw materials |
| 5.3 Cooking |
| 5.4 Portioning |
| 5.5 Cooling and storage |
| 5.6 Freezing, storage and thawing |
| 5.7 Transport |
| 5.8 Food reheating |
| 5.9 Food service |
| 5.10 Identification and hygiene control system |
| Bibliography |
ISO/TS 22002-2 stipulates:
- Facilities requirements
- Hygiene requirements within the establishment
- Personnel health and hygiene requirement’s
- Hygiene requirements in the processing of food
- Hygiene management
- Product recall procedures
- Thawing
- Preparing
- Cooking process
- Portioning
- Cooling and storage conditions
- Freezing, storage, and thawing conditions
- Transport
- Food reheating and services
- Identification and hygiene control system