The Food Safety System Certification scheme FSSC 22000 (Also referred to as FS22000) is a Global Food Safety Initiative (GFSI) benchmarked certification scheme.
The Foundation for Food Safety Certification was founded in 2004. The Foundation developed FSSC 22000, the ISO 22000 and PAS 220 based certification scheme for certification of food manufacturers.
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The Foundation for Food Safety Certification was founded in 2004. The Foundation developed FSSC 22000, the ISO 22000 and PAS 220 based certification scheme for certification of food manufacturers.
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 FSMS
Prerequisite programs 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, bio-vigilance and bio-terrorism
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