GUIDANCE FOR THE ACCREDITATION OF FOOD SAFETY MANAGEMENT SYSTEMS CERTIFICATION BODIES (ACCORDING TO ELOT EN ISO 22000:2005)

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1 GUIDANCE FOR THE ACCREDITATION OF FOOD SAFETY MANAGEMENT SYSTEMS CERTIFICATION BODIES (ACCORDING TO ELOT EN ISO 22000:2005) ESYD G-22000/01/01/ /6

2 ESYD G Issue: 01 Revision: 01 Issue Date: Revision Date: Prepared by: Quality Manager of ESYD Approved by: Chairman of ESYD Quality Manager of ESYD Chairman of ESYD ESYD G-22000/01/01/ /6

3 Introduction The standard ELOT EN ISO/IEC provides principles and requirements for competence, consistency and impartiality of audit and certification of all types of management systems by Certification Bodies. The standard ELOT EN ISO 22000:2005 specifies requirements for Food Safety Management Systems, so that all food chain organizations in the food chain demonstrate their ability to control food safety hazards, in order to ensure that food is safe at the time of human consumption. The Technical Specification ISO/TS 22003:2007 defines the requirements for Certification Bodies conducting audits and certifications of food safety management systems (FSMS). The ESYD assessment for the accreditation of Certification Bodies, conducting audits and certifications according to ELOT EN ISO 22000:2005, takes into account ELOT EN ISO/IEC 17021, the Technical Specification ISO/TS 22003:2007 and the Regulations and Criteria of ESYD. The present Guidance for the accreditation of FSMS Certification Bodies (ELOT EN ISO 22000:2005) provides guidelines regarding the above-mentioned, while for the accreditation of FSMS Certification Bodies, additional assessment of their ability to comply with the requirements of this Guidance should take place. General requirements 1. Certification Body shall: -have documented knowledge of standards to be accredited for, current food safety legislation, food safety parameters, sampling requirements of tested samples and take into account the results of the inspections conducted by governmental authorities. -have documented monitoring of Legislation and Standards updates -document in every client record and have the respective documentation available during assessment at its premises, regarding the following: the HACCP plan, all prerequisites (programs, legislative documents including license), audit team documentation according to the requirements of ELOT EN ISO/IEC 17021, including audit team notes. ESYD G-22000/01/01/ /6

4 -have procedures regarding the identification of training requirements and needs, the performing of training and the evaluation of the implementation and the effectiveness of training. 2. Audit team members shall have: -documented knowledge of legislative requirements concerning the certified management systems and products -education which shall be documented with university degrees related to food science and technology -the competences according to of ISO/TS 22003: Audit time should be according to Annex B, Table B1 of ISO/TS 22003: The issued Scope of Accreditation will be according to Annex A, Table A1 of ISO/TS 22003:2007 (Table 1 is attached). The assessment of Certification Bodies by ESYD on every scope category will be conducted with on-site assessments of scope categories as described in Table 1 in NACE codes. NACE codes provide a better way of defining the activities of the highest risk. For the accreditation in a category according to Annex A, Table A1 of ISO/TS 22003:2007, the Certification Body will be assessed as follows: Category A At least one on-site assessment shall be conducted in one of the following NACE codes or or Category B At least one on-site assessment shall be conducted in one of the following NACE codes or Category C1 At least one on-site assessment shall be conducted in NACE code 15.1 ESYD G-22000/01/01/ /6

5 Category C2 At least one on-site assessment shall be conducted in NACE code 15.2 Category C3 At least one on-site assessment shall be conducted in NACE code Category D At least one on-site assessment shall be conducted in NACE code 15.3 For each of the categories E, F, G, H, I, J, K, L and M: At least one on-site assessment shall be conducted in any NACE code of each category The Certification body shall have at least one certified customer in each category The audit teams have to be evaluated by the Certification Body regarding their competence according to NACE codes of each category according to Table 1. The results of the evaluation shall be submitted to ESYD including auditors and technical experts list, documented for each activity code. Table 1 Category Description Activity A Farming 1 (Animals) , 01.5, 05.01, 05.02, B Farming 2 (Plants) 01.11, 01.12, 01.3, 01.41, C1 Processing 1 (Perishable animal products) (Production, processing and preserving of meat and meat products) 15.1 ESYD G-22000/01/01/ /6

6 C2 C3 D E Processing 1 (Perishable animal products) (Processing and preserving of fish, crustaceans and mollusks) Processing 1 (Perishable animal products) (Operation of dairies and cheese making) Processing 2 (Perishable vegetal products) Processing 3 (Products with long shelf life at ambient temperature) , 15.4, 15.52, 15.6, 15.83, 15.84, 15.85, 15.86, 15.87, 15.89, 15.9 F Feed production 15.7 G Catering 15.88, 55.1, 55.2, 55.3, 55.4, 55.5 H Distribution 51.2, 51.3, 52.11, I Services 25, 41, 90.01, 90.02, J Transport and storage 60.1, 60.24, 60.3, 61.1, 61.2, 62.1, 63.2 K Equipment manufacturing 28.21, 28.61, 29.71, 29.3, 29.53, L (Bio)chemical manufacturing 24.12, 24.13, 24.14, 24.15, 24.2, 24.3, 24.41, M Packaging material manufacturing 20.40, 20.5, 21.21, 21.25, 25.22, 26.11, 26.25, 26.26, 28.21, ESYD G-22000/01/01/ /6

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