FSSC Food Safety System Certification Scheme - ISO and PAS 220. CIES Food Safety Conference Barcelona, February 2009

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1 FSSC Food Safety System Certification Scheme - ISO and PAS 220 CIES Food Safety Conference Barcelona, February 2009 Cor Groenveld Chairman of the Board Foundation for Certification of Food Safety Systems (SCV)

2 Content Background, objectives and benefits of the scheme SCV and CIAA ISO and PAS 220 The content of the scheme Certification process for a manufacturer Approval process for a certification body GFSI approval Future opportunities

3 Background, objectives and benefits of the scheme Need for international harmonisation of food safety standards Need for supply chain approach Use of existing,, independent, international standards ISO-22000, PAS 220 and ISO Scope: food manufacturing Stakeholder approval & commitment (industry, retailers) High quality food safety audits Independent scheme management Transparancy Non profit approach

4 Foundation for Food Safety Certification Legal entity for the FSSC scheme and Dutch HACCP Facilitates the schemes Incorporates 12 associated Certification Bodies Board: representatives of associated CB s s and the chairman of the Board of Experts HACCP and Board of Stakeholders FSSC 22000

5 Structure of the Foundation Foundation for Food Safety Certification HACCP FSM Scheme Global Global Gap Scheme The Netherlands FSSC Scheme Global Board of stakeholders Standard ISO PAS 220 Regulation ISO additional regulation

6 Board of Stakeholders FSSC Independent Chair Representatives of international stakeholders organisations CB s: no voting rights Independent experts Authority and responsibility for the scheme

7 CIAA Confederation of the food and drink industries of the EU Countries 26 National Food Industry Federations, including 3 observers Sectors 28 European Sector Associations Companies 19 major companies producing in the EU Beate Kettlitz b.kettlitz@ciaa.eu

8 ISO ISO and PAS 220

9 ISO : 2005 International, independent standard Generic food safety standard for the whole food supply chain Developed by HACCP experts representing stakeholders State of the art, best practices Focus on supply chain assurance Management System principles embedded Aligned with Codex Alimentarius ISO family of standards

10 PAS 220

11 PAS 220 : 2008 Publicly Available Specification Prerequisite programmes on food safety for food manufacturing Provides detail on PRP's to meet ISO requirement Harmonisation of food manufacturer s PRP s Meeting GFSI requirements on PRP s

12 Requirements for: PAS 220 : 2008 Construction, layout buildings & facilities Layout premises, workspace, employee facilities Supplies of utilities (like air, water, energy) Supporting activities (like waste, sewage) Suitability of equipment Management purchased materials Prevention cross contamination Cleaning and sanitising Pest control Personnel hygiene Rework Product recall Warehousing Product information, consumer awareness Food defense, biovigilance,, bioterrorism

13 The content of the scheme Structure Foundation for Food Safety Certification 13 FSSC certification scheme Board of Stakeholders ISO & PAS 220 Certification regulation & ISO ISO Guide 65 Certified Food Manufacturer Accredited Certification body Accreditation body

14 The content of the scheme Features of the scheme Scope, content, references, terms & definitions Requirements for the food safety management system Food safety management system, PRP s, aditional,, guidance Requirements for providing certification Approval by the Foundation, accreditation, audit process, harmonisation,, providing information Requirements for providing accreditation Accreditation process, providing information Regulation for the board of stakeholders

15 The content of the scheme Scope: animal products, excluding slaughtering and pre-slaughtering i.e. meat, poultry, eggs, diary and fish products perishable vegetal products i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables products with long shelf life at ambient temperature i.e. canned products, biscuits, snacks, oil, drinking water, beverages, erages, pasta, flour, sugar, salt (bio)chemical products for food manufacturing, excluding technical and technological aids i.e. vitamins additives and bio-cultures Based on ISO 22003:2007, Annex A

16 Certification process for a manufacturer Implementing ISO & PAS 220 Meeting FSSC scheme FSMS requirements Certification by an approved Certification Body Minor and major non conformities Report and Certificate (with FSSC logo) Registration on website Validity certificate: 3 years Annual surveillance audit, 3 yearly renewal Already ISO certified: additional review against PAS 220 Conditions: Valid accredited ISO certificate issued by GFSI approved CB CB approved by Foundation for FSSC 22000

17 Approval process for a certification body Application for approval by the Foundation Meeting FSSC scheme requirements ISO ISO Guide 65 Additional scheme requirements Accredited by approved accreditation body Contract with Foundation Registration on Foundation website Harmonisation,, supervision and continuous development

18 GFSI approval Scheme is submitted to GFSI for approval Benchmark by GFSI Benchmark Committee Output Benchmark to Technical Committee and Board GFSI Final decision for approval by GFSI Board

19 GFSI Guidance Document Requirements for Standard: QMS HACCP GMP / Pre-requisites requisites GFSI requirements Requirements for Regulation: Legal entity owning the scheme ISO guide 65 accreditation (process certification) Ability to change scheme Audit Process (e.g. content, qualification, duration, frequency, report)

20 Future opportunities

21 PRP s Agricultural manufacturing PRP s Packaging manufacturing Etc. PRP s Animal Feed Manufacturing PAS 220 ISO22000: PRP s generic FSMS Food Manufacturing standard Future opportunities

22 Thanks for your attention! Questions? Cor Groenveld