GUIDELINE FOR THE ACCREDITATION OF FOOD SAFETY MANAGEMENT SYSTEMS CERTIFICATION BODIES (APPLICATION OF THE STANDARD ELOT EN ISO 22000)

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1 GUIDELINE FOR THE ACCREDITATION OF FOOD SAFETY MANAGEMENT SYSTEMS CERTIFICATION BODIES (APPLICATION OF THE STANDARD ELOT EN ISO 22000) ESYD GD-22000/01/00/ /5

2 ESYD KO Issue: 01 Revision: 00 Issue Date: Revision Date: Prepared by: Quality Manager of ESYD Approved by: Chairman of ESYD Quality Manager of ESYD Chairman of ESYD ESYD GD-22000/01/00/ /5

3 Introduction The standard ELOT EN ISO will be supported by the following related standards of the same family: ISO 22001, ISO 22002, ISO 22003, ISO 22004, ISO The evaluation of the bodies that certify the application of the above standard will be provided according to the accreditation standard ΕLΟΤ ΕΝ In the evaluation and the accreditation of the certification bodies according to the standard ΕLΟΤ ΕΝ ISO 22000, is implemented the technical guidance ISO/PDTS (Ν ) Food safety management systems- Requirements for bodies providing audit and certification of food safety management systems. This guidance does not replace the implementation of all the above, but clarifies them with the following requirements: 1. The Certification Body should : Have documented knowledge of the standard to be accredited and the other standards of the same family, the relevant legislation, the requirements of the sampling as they defined by the national and the community legislation. Documented monitoring of law and standards progress. Have available in its premises and in the archive of each of its clients all the documentation that is necessary for the implementation of the standard ELOT EN ISO and the relevant guidance, during the evaluation. To identify the training needs and to provide training for the fulfillment of these needs. The training needs should be reexamined occasionally. Training records that fulfill the needs mentioned above, should be kept. 2. The members of the audit team should fulfill requirements such as: Documented knowledge of the current legislation for the products under certification. Certified education by university degree or diploma, relevant to the food science field. This education should cover the production process and the competence for risk assessment of the application scope. Under the terms of this guidance, the auditors educational skills should be those that are proposed for ESYD assessors, referred in the document ESYD KRITA (Table 2), so as to exist correspondence between the skills of the ESYD assessors and the skills of the bodies auditors. Practical experience in the Good Agricultural Practice (GAP), or in the Good Manufacture Practice (GMP) or in the Good Hygiene Practice (GHP) which can be proved by: the working experience in the related sector of the production process or ESYD GD-22000/01/00/ /5

- In the evaluation and the accreditation of the certification bodies according to the standard ΕLΟΤ ΕΝ ISO 22000, is implemented the technical guidance ISO/PDTS 22003 (Ν 1157 30-08-2005) Food safety

4 the working experience as a consultant for companies which have been certified according to HACCP or the working experience in carrying out audits or inspections (also in the mandatory area) in activities shown in table 1 of this document. 3. The assessment process duration must be at least as it is referred in annex 2 of the EA guideline 07/01. When the certification according to ELOT EN ISO standard is combined with the certification in quality management system, the estimated duration is calculated according to the previous clause and remains the same for the certification according to ELOT EN ISO but for quality management systems can be reduced to 50%. The man-day time and the duration of the assessment must be in line with the requirements of Annex C (audit duration) in ISO/PDTS 22003(N ) and ESYD procedures. 4. The granted Accreditation Scope, will be based on the NACE codes (29/2002/EK Committee regulation) and will be determined according to the following: The activities in food safety management systems are categorized in sectors, according to the following table : Table 1 Sector Description NACE CODES FOR SCOPE DESCRIPTION 1a Cattle-raising, Hunt, Fishery 1.2 to 1.5, 5.02, 15.7, b Agriculture and Forestry 1.1and 1.3 2a Animal origin Food Industry(short life span products) 5.01, 15.2, 15.5, 15.7, 15.11, 15.12, b Phytogenic origin Food Industry(short 15.3 life span products) 3 Food and Drink Industry(long life span products) 14.4, 15.4, 15.6, 15.9, to 15.89, 15.98, 24.11, 24.12, 24.13, 24.14, Wholesale commerce and subsidiary 51, 52, 60, 61, 62, 63, 64 transportation activities, cargo storage 5 Hotels with restaurants, bars, canteens 55 6 Food services 74.3, 74.7, 90.03, Equipment 25, 26, 29.24, 29.53, 30.02, Package materials 20.4, 20.52, 21.21, 24.2, 24.4, 24.13, 24.14, 24.15, ESYD GD-22000/01/00/ /5

When the certification according to ELOT EN ISO 22000 standard is combined with the certification in quality management system, the estimated duration is calculated according to the previous clause

5 5. The technical competence of the certification body for each sector of the above table requires, among others, the availability of specific and competent audit team,according to paragraph 2 and the obligation that the body have carried out at least one full certification in a company of the relevant sector. The certification body that fulfills the above requirements can be accredited in the whole sector of table 1 if it has been assessed through an indicative number of witnessed assessments in food production companies and for high risk product categories, as is defined in annex A (product and service categories) of ISO/PDTS 22003(N ). Witnessed assessments in all the sectors of the scope of accreditation of the body should be carries out until the certification body s reassessment. The certification body s technical competence in No 1, 2, or 3 sector implies relevant competence in the relevant part of No 4 sector (wholesale commerce). In the witnessed assessments, at least one member of the ESYD s assessment team and at least one member of the certification body s audit team must have at least one year of experience in the specific field. 6. The certification body, in the case that certifies companies with a number of branch offices (e.g. super market), should audit a number branch offices so as to complete the audit of all of them untill the reassessment, according to Annex 3- Multi Site Certification/registration of directive EA-7/01 and ISO/PDTS 22003(N ) 7. The certification body must have carried out at least 3 full certifications before ESYD assessment and from 1/04/2007 must have carried out 5 full certifications (before ESYD assessment) and one full certification for each sector that applies extension of its scope of accreditation. ESYD GD-22000/01/00/ /5

The certification body that fulfills the above requirements can be accredited in the whole sector of table 1 if it has been assessed through an indicative number of witnessed assessments in food

Food Safety. Management Systems. Scope of Accreditation

Food Safety. Management Systems. Scope of Accreditation Publication Reference EA-3/11 M: 2009 Food Safety Management Systems Scope of Accreditation PURPOSE This document outlines the EA policy for accreditation bodies when processing accreditation to certification