FSSC 22000 Awareness

Awareness Programme on FSSC 22000
Food Safety
 Food safety – Concept that food will not cause harm to the
consumer when it is prepared and / or eaten according to its
intended use.
 Food can be contaminated at any point from FARM to FORK
 A Food safety issue in one area soon becomes a concern across

the glob.
 The best way to ensure safety of our products is to put in a

strong Food Safety Management Systems
Increased Focus on Food Safety
Why FSSC 22000 ?
 Many multinational food manufacturers and large retailers are

demanding that their suppliers are certified to a GFSI
recognized standard
 Obtaining a GFSI recognized Food Safety Certification is a

“must” to do business with these organizations
 FSSC 22000
 Reduces Food Safety risks
 Increases customer’s confidence
 Increases the Brand value
 Adds premium to our products
Introduction to FSSC 22000
 FSSC 22000 is an ISO Based program that uses ISO 22000 and
additional requirements for Prerequisite Programs
 FSSC 22000 ISO 22000 + ISO / TS 22002-1
 Developed to fulfill the need for a World wide Food Safety

Standard
 FSSC 22000 is Recognized by the Global Food Safety Initiative

(GFSI)
Overview to ISO 22000
 Applies to all stages of the supply chain
 It is aligned with ISO 9001 to enhance compatibility with

existing management system
 ISO 22000 Standard:

Section 1: Scope
Section 2: Normative Reference
Section 3: Terms & Definitions
Section 4: General Requirements
Section 5: Management Responsibility
Section 6: Resource Management
Section 7: Planning & Realization of Safe Products
Section 8: Validation, Verification & Improvement
 Section 4 to 8 contains requirements

4.1 General
 Establish an effective Food

Safety Management System
(FSMS)
 Keep it current
4.2 Documentation Requirements
 Document your system
 Control your documents

4.2 Records
 Maintain Required records
 Control your records

5.1 Management Commitment
 Management must be involved in

and committed to the FSMS
• Establish objectives to support food

safety
• Make everyone to know the

importance of meeting the
requirements
5.2 Food Safety Policy
 Management creates for Food Safety

Policy
 Management communicates the policy
 Management ensures that the policy is

implemented
5.3 FSMS Planning
 As top management, take an active

role in planning the system
• Involve in the design and

implementation
• Make sure that the integrity is

maintained as changes are made
5.4 Responsibility & Authority
 Define responsibilities and authority
 Communicate them
 Everyone is responsible for reporting problems with the

FSMS - make sure they know that
5.5 Food Safety Team Leader
 Appointed by top management
 Reports to top management on the

status of the FSMS
5.6 Communication
 Establish a system for external

communication
 Establish a system for internal

communication
5.7 Emergency Preparedness
 Be prepared to respond to
emergency situations
 Prepare an emergency plan to

address potential situations
• Fire
• Flood
• Accidents
• Contamination
• Others….
5.8 Management Review
 Key step in a Management Systems

approach
 Management meets to evaluate the

performance of the FSMS
6.0 Resource Management
 Top management is responsible for

providing the resources required
• Human resources
• Infrastructure
• Work Environment
Realization of Safe Products
 Organization will need to plan all of the

processes that go into making product
in order to ensure a safe end product
Prerequisite Programmes
 Basic Conditions and activities that are necessary to maintain a

hygienic environment throughout the food chain
• The Food safety Team establishes PRPs
• For FSSC 22000, will also include prerequisite programs to meet the
requirements of ISO 22002-1
7.3 Preliminary steps
The food safety team

• Identifies product characteristics
• Describe intended use
• Prepare flow diagrams
• Describe process steps and control

measures
7.4 Hazard Analysis
 The food safety team
• Verifies the accuracy of the flow

diagrams
• Conducts hazard analysis to

identify potential food safety
hazards
• Identifies the Critical Control

Points (CCPs)
• Selects control measures to

prevent or eliminate those
hazards
7.5 Establish Operational PRPs
 Operational PRPs
• Similar to a CCP, an Operational Prerequisite Program is a control point where
biological, physical, or chemical hazards identified in hazard analysis can be
controlled
• Food safety team will determine if the control point is a CCP or oPRP using the
decision criteria in Section 7 of the standard.
• The Food Safety Team establishes Operational PRPs
7.6 Establish the HACCP plan
 The Food Safety team
• Documents HACCP plan

7.7 Updating
 The Food Safety team
• Updates any preliminary information that may have

changed during or as a result of the hazard analysis
7.8 Verification Planning
 Identify what verification activities

are required including verification
of PRPs, the HACCP Plan and other
procedures
 Verification will include internal

audits, any food safety or GMP
audits, verification of cleaning
records and HACCP records and
other activities that identifies for
the system.
7.9 Traceability
 A traceability system ensures

that the identification of product
is maintained from raw material
to delivery
Refined Sugar
• Establish traceability of the

product Batch No.
MFG date :
• From Supplier to distribution

7.10 Control of NonConformity
 When a control limit is exceeded or a PRP is found to be out of

control affected product must be controlled
• Corrections
• Corrective actions
• Handling of potentially unsafe product

8.2 Validation, & 8.3 Control of Measuring &
Monitoring
 All measuring equipment must be capable of the required

measurements and show calibration to national or international
standards
 Calibrate and control measuring equipment to ensure that

measurements are valid
8.4 Verification
 Establish and document an

internal audit process
 The Food Safety Team evaluates

and analyzes verification results
 The Food Safety Team takes any

necessary action
8.5 Improvement
 Continually improve the FSMS through the use of:
• Management Review
• Internal Audits
• Corrective Actions
• Verification of results
• Validation of results
8.5 Updating the FSMS
 Top management ensures that the FSMS is continually updated
 The Food Safety Management Team evaluates the FSMS at

planned intervals
ISO/TS 22002-1 :2009
ISO / TS 22002-1
Overview to ISO/TS 22002-1
 ISO 22002-1 has been designed to address the technical

limitations around PRPs in ISO 22000 for the food
manufacturing sector
 It aims to bring more clarity to the PRP requirements of ISO

22000 in food manufacturing sector
 It specifies the requirements of Prerequisite programmes in

detail to assist in controlling food safety hazards
 Meeting GFSI requirements on PRP’s

Key Elements
 Construction and layout of buildings and associated utilities
 Layout of premises, including workspace and employee facilities
 Supplies of air, water, energy and other utilities

Key Elements
 Supporting services, including waste and sewage disposal
 Suitability of equipment and its accessibility for cleaning, maintenance

and preventive maintenance
 Management of purchased materials

Key Elements
 Measures for the prevention of cross contamination
 Cleaning and sanitizing
 Pest control
 Personnel hygiene
Key Additional Requirements
 Rework
 Product Recall procedures
 Warehousing
 Product Information & Consumer awareness
 Food defense, bio vigilance & bioterrorism

To – Do List for FSSC 22000
Certification
Task - 1
 Identify and Train the FSSC 22000 Food Safety Team Leader &
Food Safety Team
• The FSSC 22000 Food Safety Team Leader is responsible for the
implementation of the system
• The FSSC 22000 Food Safety Team must include representatives

from the different areas or departments of the facility
Task - 2
 Train the Management Team
• To effectively run the implementation project, the

management team will need to have an understanding of the
requirements of the FSSC 22000 standard
Task - 3
 Conduct gap analysis
• Conduct a Gap Analysis to identify where in compliance and

where processes need modification or development to be
brought into compliance with the FSSC 22000 standard
Task - 4
 Plan the Implementation
• Identify “Process Owners” for each of the processes in the

FSSC 22000 standard, assign an individual or small team to be
responsible for the implementation.
• Provide the team with information needed to modify the

process, design a new process if needed and document the
new process.
• Assign a timeline for the implementation

Task - 5
 Manage the Implementation
• Meet regularly during the implementation to coordinate the

activities of the different teams.
• Choose the Certification Body and plan dates for document

review and audits
• Plan dates and methods for training employees and internal

auditors
• Plan dates for the start of management review meetings and

internal audits
Task - 6
 Employee Training
• Identify which employees need to have an understanding of the

requirements of the standard
• Conduct GMP & Personal Hygiene Training for all employees
• Conduct Internal Auditors Training & develop Internal audit team

Task - 7
 Certification Audit
• Identify a recognized registrars

providing certification and
conduct certification audit.
Celebrate the Achievement
After certification audit, may have some

non-conformances. If so, submit corrective
action plan to the auditor.
Once they have approved corrective

action plans, the organization will be
recommended for certification.
Thank you

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What are the benefits of obtaining FSSC 22000 certification?

What are the benefits of obtaining FSSC 22000 certification?

What are the main sections of the ISO 22000 standard?

What are the main sections of the ISO 22000 standard?

Awareness Programme on FSSC 22000

 Food can be contaminated at any point from FARM to FORK

 A Food safety issue in one area soon becomes a concern across

 The best way to ensure safety of our products is to put in a

 Many multinational food manufacturers and large retailers are

 Obtaining a GFSI recognized Food Safety Certification is a

 FSSC 22000 ISO 22000 + ISO / TS 22002-1

 Developed to fulfill the need for a World wide Food Safety

 FSSC 22000 is Recognized by the Global Food Safety Initiative

 Applies to all stages of the supply chain

 It is aligned with ISO 9001 to enhance compatibility with

 ISO 22000 Standard:

 Section 4 to 8 contains requirements

 Establish an effective Food

 Document your system

 Control your documents

 Maintain Required records

 Control your records

 Management must be involved in

• Establish objectives to support food

• Make everyone to know the

 Management creates for Food Safety

 Management communicates the policy

 Management ensures that the policy is

 As top management, take an active

• Involve in the design and

• Make sure that the integrity is

 Define responsibilities and authority

 Everyone is responsible for reporting problems with the

 Appointed by top management

 Reports to top management on the

 Establish a system for external

 Establish a system for internal

 Prepare an emergency plan to

 Key step in a Management Systems

 Management meets to evaluate the

 Top management is responsible for

 Organization will need to plan all of the

 Basic Conditions and activities that are necessary to maintain a

• The Food safety Team establishes PRPs

The food safety team

• Describe intended use

• Prepare flow diagrams

• Describe process steps and control

 The food safety team

• Verifies the accuracy of the flow

• Conducts hazard analysis to

• Identifies the Critical Control

• Selects control measures to

 The Food Safety team

• Documents HACCP plan

 The Food Safety team

• Updates any preliminary information that may have

 Identify what verification activities

 Verification will include internal