FSSC 22000 is a Certification Scheme for food processors and food packaging manufacturers. A company must design, document and implement a food safety management system based on the FSSC 22000 requirements to achieve certification.
ISO 22000 and FSSC 22000 are Food Safety Management Systems Certification Schemes that provide assurance to your customers that you have implemented an effective food safety plan and management system?
ISO 22000 and FSSC 22000 are growing rapidly in popularity, and more and more large retailers and manufacturers expect their customers to achieve certification to help prevent illness and costly, damaging recalls of products.
Types of companies that can register to FSSC 22000 include those that process:
Perishable animal products
perishable vegetal products
processed foods and products with long shelf life at ambient temperature
food packaging manufacturing
If you have been asked to achieve certification to a GFSI benchmarked scheme, this is one of your choices.
Having a standardized system for ensuring the integrity and safety of each link in the food chain became critical in order to ensure consumer protection.
There are many different sets of standards globally, causing confusion for manufacturers and consumers. Two worldwide organizations have set out to standardize systems, and to achieve global recognition of standardized systems.
The International Organization for Standardization (ISO) developed a Food Safety Management System based on the globally accepted Quality Management System, ISO 9001. The Food Safety Management System standard is ISO 22000. The standard is applicable to any company in the food industry, from farmers, manufacturers and transporters to packagers and retailers. ISO 22000 registration is recognized worldwide, and is growing in popularity. The number of registrations has doubled in the last year.
The Global Food Safety Initiative (GFSI) is a division of the Consumer Goods Forum and a collaboration of retailers, manufacturers and food service companies that has been working on harmonization of food safety standards. GFSI benchmarks the various food safety standards against a basic set of criteria. Standards meeting the criteria are recognized. Many large retailers and manufacturers are requesting their suppliers to register to a GFSI recognized scheme. One of the benchmarked standards is FSSC 22000.
Food Safety System Certification (FSSC) 22000 is an ISO 22000 and PAS 220 based certification scheme for food manufacturers. It includes both the requirements for a Food Safety Management System found in ISO 22000 and the requirements for Prerequisite Programs found in the Publicly Available Standard (PAS) 220. The PAS 220 requirements have also been published in an ISO Technical Specification ISO/TS 22002-1:2009.
The FSSC 22000 Certification scheme requirements are found in ISO 22000, ISO/TS 22002-1 and FSSC 22000 document "Part I Requirements for organizations that require certification". To prepare for certification, you must meet the requirements in all three of these documents.
ISO/TS 22002-1 contains the requirements for prerequisite programs. These were originally published in the PAS 220, but that document has now been replaced by ISO/TS 22002-1.
Organizations choose this system, which uses the ISO 22000 standard as a foundation, because of the proven success of the ISO Management Systems. The management systems requirements are familiar to and recognized by customers worldwide, and have proven their effectiveness over decades of use in a variety of industries.
7 Principles in HACCP
1st Principle: Analyse hazards
Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
2nd Principle: Identify critical control points
These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
3rd Principle: Establish preventive measures with critical limits for each control point
For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
4th Principle: Establish procedures to monitor the critical control points.
Such procedures might include determining how and by whom cooking time and temperature should be monitored.
5th Principle: Establish corrective actions to be taken when monitoring shows that a critical limit has not been met
For example, reprocessing or disposing of food if the minimum cooking temperature is not met.
6th Principle: Establish procedures to verify that the system is working properly
For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
7th Principle: Establish effective record keeping to document the HACCP system
This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.
It is the latest standard.
Any food chain organization including food grower, processors, storage, manufacturer, packing material supplier & logistic service provider.
DRIVERS FOR CERTIFICATION
Allows organization within the food chain to demonstrate their commitment to food safety.
Ability to show control of known food hazards.
Continuous improvement of an organization's food safety management system.
Use of the internationally recognized NSF certification mark.
Reduce liability risk and public image risk related to food safety
Provide frame work to comply statutory & regulatory requirements related to food safety