Understanding the FSSC22000 Framework. Kimberly C Coffin 24 August 2011

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1 Understanding the FSSC22000 Framework Kimberly C Coffin 24 August 2011

2 What is FSSC 22000? REQUIREMENTS OF THE FSSC22000 FOOD SAFETY CERTIFICATION SCHEME

3 FSSC - Foundation for Food Safety Certification Foundation for Food Safety Certification was founded in In 2009 developed FSSC22000, the ISO and PAS220 based certification scheme for the certification of food manufacturers Supported by the Confederation of the Food and Drink Industries of the European Union (CIAA). Legal ownership of the FSSC scheme Retains license agreements for approved CBs Facilitates the scheme Board of Stakeholders Independent Chair Representatives of international stakeholder organisations CBs: no voting rights Independent Experts Maintains authority and responsibility for the scheme

4 FSSC Board of Stakeholders: Members CIAA (European Food and Drink Association) Retailers (Europe) European Food Manufacturers GMA (Grocery Manufacturing Association, US) EMRA (European Modern Restaurant Association) IIOC (Independent International Organisation of Certification Bodies) BSI (British Standards Institute) SCV (Foundation for Food Safety Certification) Retailers Americas Retailers Asia Pacific Manufacturers Asia Pacific NRA (National Restaurant association, US) IQnet (International Certification Network) ISO (international Standardisation Organisation) CODEX

5 FSSC Incorporates the requirements of: ISO22000 Additional FSSC scheme requirements PAS 220/ISO Prerequisite Programmes on food safety for food manufacturing Is GFSI benchmarked/approved The scheme is accredited under ISO17021(management system certification scheme) and ISO22003 (certification of food safety management systems)

6 ISO22000 Provides a food safety management system (FSMS) via the combination of generally recognised elements of management systems and food safety Embodies and maintains the Codex Alimentarius HACCP Principles Is a full food safety management system exceeding the requirements of Codex HACCP System management Interactive communication (Internal & External) Process Approach Verification and continual improvement of FSMS Does NOT REPLACE an organisation s need for ISO9001 as it does not address all ISO requirements for quality

7 Food Safety Management System ISO22000 HACCP Prerequisite Programmes ISO9001

8 4 - Food Safety Management System Food Safety Policy Records Procedures

9 5 Management Responsibility Management commitment Food safety policy Food safety management planning Food safety team leader Communication internal/external Emergency preparedness & response Management review

10 6 Resource Management Resources Infrastructure Work environment

11 7 Planning & Realization of Safe Products Prerequisite programmes Preliminary steps to hazard analysis Hazard analysis Establishing the HACCP plan Update & review, verification Traceability Control of non-conformity Corrective actions Handling of potentially unsafe products

12 Prerequisite Programmes Operational PRP Identified by hazard analysis as essential in order to control the likelihood of introducing food safety hazards Prerequisite Programmes Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain

13 8 Food Safety Management System Verification Continual improvement via factual based decision making Validation Verification

14 FSSC Certification Scheme Features/Documents PART I Requirements for Organizations that Require Certification Requirements for the food safety management system, PRPs, additional FSSC requirements and guidance PART II Requirements and Regulations for Certification Bodies Approval by the Foundation, accreditation, audit process, harmonisation, providing information for certified companies PART III Requirements and Regulations for Accreditation Bodies Requirements for providing accreditation process, providing information on accredited CBs PART IV Regulations for the board of stakeholders Requirements might change due to accreditation process All of above are freely available from the FSSC website

15 Additional FSSC Scheme Requirements Specifications for services (including utilities, transport and maintenance) with impact on food safety: Shall have specified requirements Shall be described in documents to the extent needed to conduct hazard analysis Shall be managed in accordance with PAS 220/ISO22002 Clause 9 Management of Purchased Materials Supervision of Personnel in Application of Food Safety Principles Ensure the effective supervision of personnel in food safety principles and practices commensurate with their activity Enhancement of general requirements of ISO22000 Clause 6.2 Human Resources

16 PAS 220 or ISO/TS22002 Publicly available Technical Specification developed by CIAA that specifies the requirements for good practices in food manufacturing and that meets customer requirements. Significant input from Kraft Foods, Nestle, Unilever and Danone Prerequisite programmes, (PRPs), on food safety for food manufacturing - NOT designed or intended for use in other parts of the food supply chain. Provides detail to meet ISO general requirements set out in clause 7.2 Prerequisite Programmes of ISO22000 Meets GFSI requirements for PRPs Allowances for exclusion to requirements or use of alternative methods with justification by hazard assessment.

17 PAS 220 or ISO/TS Sets out minimum requirements for procedures and standards related to: Construction and layout of buildings & facilities Layout premises and workspace Supply of utilities (air, water, energy) Waste disposal Equipment suitability, cleaning and maintenance Management purchased materials Measures for prevention of cross contamination Cleaning and sanitizing Pest control

18 PAS 220 or ISO/TS Sets out minimum requirements for procedures and standards related to: Personnel hygiene and employee facilities Rework Product recall procedures Warehousing Product information, consumer awareness Food defense, biovigilance, bioterrorism

19 Benefits of FSSC22000 APPLICATION OF THE STANDARD AND BENEFITS TO YOUR ORGANISATION

20 FSSC Scope of Certification The FSSC scheme can only be applied to food manufacturing categories C, D, E or L as per ISO Products shall be defined from the following list: Egg products, Produce (fresh fruits and vegetables), Dairy Meat products and preparations, Fish products and preparations, Ambient stable hermetically sealed packs, Ready to eat or heat foods, Beverages, Bakery and baked products, Dried products, Confectionery, Snacks and Breakfast cereals, Oils and fats, Food ingredients Pet Food If a food product does not fit easily with these food sectors, the food sector shall be clearly defined. Additional to the indication of the food sector, the specific product(s) shall be indicated.

21 FSSC Scope of Certification Inclusions and exclusions to the scope of application of the FSSC scheme Some examples of included activities are: Slaughtering and deboning Processing of fruits and vegetables Manufacturing of food ingredient additives, e.g. vitamins, emulsifiers Manufacturing of gases used as a food ingredient, e.g. Carbon Dioxide Storage, warehousing, distribution (As long as it is an activity on site and in addition of a manufacturing or processing activity.) Product Development (As long as it is an activity in addition to a processing or manufacturing activity.)

22 FSSC Scope of Certification Some examples of excluded activities are: All activities NOT part of ISO categories C, D, E and L Sales offices Warehousing/distribution Packaging materials manufacture Manufacture of animal feeds Farming operations

23 Planned Expansion Across the Supply Chain Depends on the development of technical specifications with specific PRP requirements for other parts of the supply chain PAS 223 Prerequisite programmes and design requirements for food safety in the manufacture / provision of food packaging published July 2011 Sector specific PRPs anticipated for: Animal food Agriculture Catering/restaurants

24 Benefits of the Scheme Perceived need for independent ISO-based food safety scheme, which applied supply chain approach Use of existing, independent, international standards ISO-22000, PAS 220 or ISO/TS Same format as other ISO standards allows ease of integration with other management systems, e.g. ISO 9001, ISO , etc. Stakeholder approval & commitment - recognised by industry/retailers including: Kraft Foods, Unilever, Kelloggs Aldi, Costco Independent scheme management Transparency

25 Relationship to GFSI Standards DIFFERENCES / SIMILARITIES TO OTHER RECOGNISED GFSI BENCHMARKED SCHEMES

26 What is the GFSI? Collaboration between some of the world's leading food safety experts from retailer, manufacturer and food service companies, as well as service providers associated with the food supply chain. Coordinated by The Consumer Goods Forum; the only independent global network for consumer goods retailers and manufacturers worldwide. Looks to develop mechanisms to exchange information in the supply chain, to raise consumer awareness and to review existing good retail practices. Benchmarks existing food standards against food safety criteria

27 GFSI Benchmarked Standards Benchmarking is a procedure by which a food safety-related scheme is compared to the GFSI Guidance Document independent, unbiased, technically proficient and transparent all recognized schemes have a common foundation of requirements which should provide consistent results GFSI recognised manufacturing schemes include: BRC Global Standard for Food Safety V5 Dutch HACCP (Option B) FSSC22000 International Food Standard V5 SQF2000 Level 2 Global Aquaculture Alliance BAP Issue 2 Global Read Meat Standard V3 Synergy 22000

28 Similarities GFSI recognised/benchmarked food safety scheme Encompass all requirements of Codex HACCP and PRPs expected for food manufacturers Audits / certification must be delivered by accredited / registered Certification Bodies Detailed requirements for auditor training, competency and experience relative to the industry sector being audited

29 Differences FSSC22000 Management System Certification Truly independent certification scheme managed by relevant international stakeholders under the ISO banner Stronger focus on management commitment, system effectiveness and continual improvement Triennial Recertification Cycle Surveillance period allows opportunity for greater depth of assessment in key/critical areas Non conformance close out timeframe 60 days BRC, SQF, IFS Process/Product Certification Schemes / standards are owned Stronger focus on compliance of product/process Recertification annually and/or dependent on grade achieved Surveillance audit process only applicable to poor performers; otherwise all audits are full recertification activities Non conformance close out timeframes 14 to 28 days

30 Road to FSSC22000 Certification HOW TO ACHIEVE / MAINTAIN FSSC2200 CERTIFICATION

31 FSSC Certification Process Implementation of FSMS which complies with ISO & PAS 220 or ISO/TS and additional FSSC scheme requirements Certification by a licensed Certification Body Completion of mandatory audits for initial certification Stage 1; Determine level of system compliance and preparedness for certification audit Stage 2; Confirmation of system compliance/implementation and site conditions Major and Minor non conformities apply Majors to be closed prior to certification Minors to be closed with a suitable corrective plan, implementation verified at the next audit.

32 FSSC Certification Process Certificate validity: 3 years Surveillance and Triennial Recertification required Use of FSSC logo Cannot be used on product, its labelling or packaging, or in such a way as to suggest that the CB have certified or approved any product, process or service of a certified facility Registration on FSSC website

33 FSSC Certification Maintenance - The Surveillance Process Minimum of ANNUAL surveillance audit over period of certification Surveillance audit shall evaluate continued compliance with all scheme requirements including; Internal audits Management review and objectives Review of actions taken to address nonconformities identified at the previous audit Treatment of complaints Operational controls CCPs and OPRPs PRPs, Facility Conditions and Personnel Practices Review of changes Effectiveness of management system and continual improvement Use of marks and references to certification

34 Thank you Questions?? Therese Genders Business Development Manager Phone:

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