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Management System
April 2015
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Purpose of this Presentation
Discuss who and what is FSSC 22000
Review how are certificates issued and what is the scoring of the
audit
• Incorporates:
68 associated Certification Bodies for FSSC 22000
The actual responsibility and authority for the content of the scheme
resides with Board of Stakeholders
Foundation for Food Safety
Certification
FSSC 22000
Board of
Stakeholders
Standards: Requirements:
- ISO 22000 - ISO 22003
- ISO/TS 22002 - ISO 17021
- PAS 223 - GFSI guidance document
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
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• 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)
• Scheme operated by the Foundation for Food Safety Certification based in the
Netherlands
• 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)
• Scheme operated by the Foundation for Food Safety Certification based in the
Netherlands
Animal products (meat, poultry, eggs, dairy & fish products) [ISO C]
• Manufacturers already certified against ISO 22000 will only need an additional review
against the ISO/TS 22002-1
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
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
• The goal of ISO 22000 is to provide one internationally recognized standard that
can be applied to any organization in the food chain.
Good Manufacturing
Practices
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ISO 22000:2005
• 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
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HACCP Plan
Typical Operating
FSMS Procedures
Documents
Product
Operational PRPs Specifications
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
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
Who Developed PAS 220:2008/
ISOTS22002-1:2009
• 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.
• 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 2012, BSI has withdrawn PAS 220 and FSSC 22000 will no longer be using it
as a basis for certificates
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
*these food chain categories have changed with the release of ISO 22003:2013
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)
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• Audit day must see as many product lines being manufactured as possible
Within next
calendar year
Surv. 2
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.
Initial Certification
Stage 1 Stage 2
Non Conformities
Corrected
Certification
Surveillance Visit
How is FSSC 22000 different from other GFSI standards?
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
THANK YOU