Introduction to ISO 22000 and FSSC 22000 Certifications

There have been many food safety standards around the world, but there are also variations between standards, their implementation and their auditing. The standard, ISO 22000 was released in 2005. Since its release it has been successfully implemented in hundreds of companies around the world. ISO 22000 can be applied to any organization in the food chain, from the farm to the food packaging manufacturer.

ISO 22000 and FSSC 22000 are both standards for Food Safety Management Systems registration schemes. It means that the standards contain requirements for a Food Safety Management System that can be certified by an accredited body.

Any food organization will benefit from ISO 22000 Certification; it is an independent verification that the organization has an effective Food Safety Management System in place. The worldwide recognition of ISO 22000 Certification and FSSC 22000 Certification means that all of the organization’s potential customers will be likely to recognize the registration.

Differences between ISO 22000 and FSSC 22000 standards

The ISO 22000 scheme and the FSSC 22000 scheme differ slightly. ISO 22000 Certification applies to all organizations in the food chain. FSSC 22000 Certification applies only to food manufacturers, and is recognized by the Global Food Safety Initiative, GFSI. The FSSC 22000 Certification scheme requirements are made up of the ISO 22000:2005 standard and one more document.

FSSC 22000 is a certification scheme that absorbs ISO 22000 and contains a more extensive list of standards to be met by the enterprise.

For FSSC 22000 certification scheme it is necessary to develop and implement the same procedures and documents as for ISO 22000. However, in addition there should be a procedure of traceability and other documents depending on the specifics of production

The procedure of certification is not different. However, the requirements of FSSC 22000 scheme are more extensive and rigid, so the certification under this scheme is a very long and labour-intensive process.


HACCP Certification – A Primary Requirement for Food Industries

The HACCP Certification is primary food safety management system requirement for any food company that strives to be a leader in the market place. It provides the highest level of assurance for the consumer that the supplier will maintain its commitment to food safety and quality always.

The HACCP Certification based food safety management system is used at all phases of the food chain, from food production to packaging and distribution. HACCP includes steps designed to identify risks to food safety, prevent food safety hazards before they occur, and address legal compliance. The most important aspect of HACCP Certification for food safety is that; it is a preventive system rather than an inspection system to control the risk of food safety. Prevention of risk cannot be achieved through the inspection of the final product. Controlling the production process with HACCP offers the best approach.

HACCP is an effective tool for assessing risks and establishing control systems that focus on prevention rather than relying mainly on final product testing.

An experienced HACCP Certification Consultant will help the organisation to identify the risks in products, develop strategies and action plans, to minimize and manage the risks.

HACCP Certification will help Food Industries in many ways:

  • Increase buyer confidence
  • Improve market access, image and competitive advantages
  • Ensure that the product meets the highest safety standards
  • Improved tracking and monitoring of food origin and handling
  • Improves product quality
  • Operation efficiency (less waste)
  • Compliance with retailers specifications and quality standards
  • Increased profitability through reduced food spoilage, rejects, damage
  • Commitment to produce and trading safe quality food
  • Enhancement to you brand equity
  • Enables supplier and buyers to demonstrate “due diligence” in food safety matters
  • Meets government requirements for food safety and traceability

Benefits of HACCP Certification

  • To improve marketability of the certified product
  • Increase food safety standards
  • Increase food quality standards
  • Reduce barriers to international trade
  • It focuses on avoiding the risk of food contamination


FSSC 22000 Food Safety System Certification Scheme and Requirements

The Food Safety System Certification System – FSSC 22000 Standard, has been developed for food manufacturers that process or manufacture animal or perishable vegetable products, products with a long shelf life and food ingredients such as additives, vitamins and bio-cultures.

A combination of ISO 22000:2005, the food safety management system standard and ISO/TS 22002-1, a standard developed to address prerequisite programme requirements for food product and ingredient manufacturers, it is essentially the first food safety standard specifically targeted at the food manufacturing industry.

The FSSC 22000 includes transportation and on site storage if part of the operation. It is applicable to all food manufacturers, regardless of size, complexity and status of their organization.

The FSSC 22000 schemes is split into four parts:

  • Part I – requirements of food safety system and guidance on how to apply for certification
  • Part II – requirements for providing certification, including the regulation for certification bodies and the harmonization committee
  • Part III – requirements for providing accreditation, including the regulation for accreditation bodies
  • Part IV – regulations for the Board of Stakeholders

FSSC 22000 Requirements

The FSSC 22000 Certification requirements that food safety top management is involved and committed to the food safety management system (FSMS), recognizing that while not food safety top management commitment it might be unlikely that the FSMS would get the resources and support required FSSC 22000 to confirm that it’s an efficient system. As a part of this commitment management is requirements to:

  • Create a food safety team
  • Set a food safety policy and support it with goals and objectives
  • Provide resources
  • Assign responsibilities
  • Create communication systems
  • Hold management reviews of the system
  • Work to repeatedly improve the system

What Procedures Required for BRC Food issue 7 Certification

The BRC global standard for food issue management was developed by the British Retail Consortium (BRC), UK trade organization that represents the interests of retailer. The BRC Food Certification needs proper documentation for implemented system that conforming to the requirements of BRC Global Standard for Food issue 7. Some ready-to-use BRC food issue 7 procedures template is available on web that helped to prepare as per BRC food standards requirements for food safety management system certification. Organization can save time by using such templates in making the BRC procedures for their company.

The Document management procedures should define who is responsible for document approval and review, how to identify changes and revision status, how to deploy documents, etc. In other words, this procedure should define how the Organization’s documents flow works.

List of BRC food Procedures:

BRC Food Standard Procedures are one of essential documents required for BRC food certification. It should cover all food safety, haccp and quality procedures as per clause wise requirements for how BRC Food system is implemented. The list of 13 mandatory BRC Food procedures is listed below:

  1. Procedure For Management Review
  2. Procedure For Document and Data Control
  3. Procedure For Corrective And Preventive Action
  4. Procedure For Control Of Quality Records
  5. Procedure For Internal Quality Audit
  6. Procedure For Control Of Monitoring And Measuring Devices
  7. Procedure For Control Of Non-Conforming Products
  8. Procedure For Preliminary Analysis of Production Process
  9. Procedure For Pre-requisite Program
  10. Procedure For Hazard Identification
  11. Procedure For HACCP Plan
  12. Procedure For emergency preparedness and response
  13. Procedure For Product re-call

Importance of FSSC 22000 for Complete Food Safety System Certification of any Organization

FSSC 22000 Certification scheme is to develop the requirements for certification bodies (CBs), implement and manage a system for the evaluation and certification of the food safety systems of food production organizations and to ensure the impartiality and competence. The certificate indicates that the organizations food safety system is in accordance with the requirements which are given in this scheme and that the organization is capable of in order to maintain compliance with these requirements. It is not a guarantee for the implementation of food safety organization continuously. It added to an organization with a certified food safety system value lies in the efforts of the organization to that system and its commitment to maintain performance continuously improves.

FSSC 22000 certification scheme is designed for the control and certification of food safety systems of food manufacturers that produce:


  • Perishable animal products, excluding slaughter and pre-slaughter (i.e. meat, poultry, eggs, dairy and fish products)
  • Perishable vegetable products (i.e., packed fresh fruits and fresh juices, preserved fruits, packaged fresh vegetables, preserved vegetables)
  • A product with a long shelf life at room temperature (i.e., canned products, biscuits, snacks, oil, drinking water, drinks, pasta, flour and sugar, salt)
  • Bio-chemical products for the food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids

FSSC 22000 Certification was developed by FSSC Consultancy provided by Global Certification Consultancy, and Steering Committee consisting of food safety experts from the representative international food manufacturers, experts from a number of international certification bodies, a representative of the Confederation of the food and beverage industry.

Processing steps provided by FSSC 22000 Consultancy for quick implementation are as follows

  • Identify, evaluate and food safety hazards that may be expected to act to prevent the consumer directly or indirectly damage control
  • Communicate the correct information via the food chain with respect to the safety issues with regard to the product
  • Communicate information on the development, implementation and updating of the food safety management system throughout the organization
  • Evaluate periodically and update, if necessary, the food safety management system to cover the actual operations of the company and the latest information about the dangers of food safety

How FSSC 22000 Consultancy helps Organization to lead their business

  • A powerful management system is offered as part of Consultancy for FSSC 22000 Food Safety Management System, fully integrated into the overall management system of the company and in accordance with other standards such as ISO 9001 and ISO 14001
  • Improving a robust “Hazard Analysis and Risk Management” methodology based on HACCP principles and ability to food safety effectiveness and efficiency
  • The use of a detailed guideline, ISO/TS 22002-1, regarding the requisite programs, as requested need the ISO 22000 and the assembly of the retailers for the due diligence and related matters.

Key Areas that Keep in Mind for Effective FSSC 22000 Certification

What is FSSC 22000 Certification?

FSSC 22000 is a new food safety certification scheme based on the existing internationally recognized standard ISO 22000. The FSSC 22000 Food Safety Management System provides a framework for effectively managing your organization’s food safety responsibilities. FSSC 22000 demonstrates robust Food Safety Management System in place that meets the requirements of your customers and consumers.

About FSSC 22000 Certification

The FSSC System was designed to provide companies in the food industry with an ISO based FSMS certification. FSSC 22000 Certification provides worldwide recognition and acceptance by food manufacturers and retailers. The FSSC 22000 system uses a management systems approach to food safety, using ISO 22000 for the management system requirements and ISO Technical Standards. The food safety management system integrates nicely with other management systems such as ISO 9001 and ISO 14001.

While the first editions of FSSC 22000 only applied to food manufacturers, the scope has been extended to only for packaging, through including the new technical specification users can able to provide pre-requisite program and design requirements for food safety in the manufacture and provision of food packaging. After words FSSC further expand the scope to manufacturers of animal feed in the future, and are ready for scopes for additional sectors in the food industry as soon as technical requirements are developed.

Key Areas that Keep in Mind while Implementing FSSC 22000 Systems

Identify, assess and control risks to food security that can be expected to occur in order to avoid harming the consumer directly or indirectly

  • Communication for appropriate information through the food chain regarding safety issues related to the product
  • Communicate information concerning development, implementation and updating of the food safety management system throughout the organization.
  • Periodically evaluate and update, if necessary, the food safety management system to cover the actual activities of the company and the latest information on the risks of food safety.
  • Development, implementation and certification of a food safety management system are a continuous journey of the independent audit representing one element of the process of total assessment.

Key Advantages of ISO 22000 based Food safety management system

ISO 22000 is an international standard that defines the requirements for a Food Safety Management System covering all organizations in the food chain. ISO 22000 is a truly international standard suitable for any business in the food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning, additives and ingredients.

ISO 22000 is a management system standard that establishes the requirements for the results without the setting of resource requirements. The HACCP system is based on the organization and is guided by a policy and objectives with clearly defined responsibilities, resources allocated, and control objectives are achieved. This organization aims to ensure continuous improvement in food safety.

ISO 22000 Consultancy has helped to fill a targeted manner, certain short comings that have hampered the proper understanding and use of HACCP in particular by the introduction of prerequisite programs (PRP), and operational PRP (PRPo). The standard allows prioritizing control measures on the basis of criteria linked to the likely occurrence of a certain type of hazard and its severity. In addition, ISO 22000 requires control measures associated with PRPo and critical control point’s prior approval before their implementation.

Following are the key advantages that food organization can achieve after effective implementation of ISO 22000 based food safety management system.

Benefits in the marketplace: customers get confidence through the implementation and maintenance of the system being shown. As organizations along the supply chain are adopting ISO 22000 or become the subject of long customer controls the food supply chain, the market realizes the assurance that there is no weak link in the food chain.

ISO 22000 goes well beyond regulatory requirements: ISO 22000 include – but go beyond – the existing HACCP programs. HACCP programs are excellent and work very well to prevent food safety problems, but they are not supported by a comprehensive systematic approach that includes many components extracted from the ISO 9001 standard.

Focused on Food Security: As ISO 22000 and technical specifications for PRP sector covering food security any audit focused on management and food safety assurance. Most organizations that want to integrate their quality management system following the requirements of ISO 9001. The fact that ISO 22000 uses the same format as other management system standards makes this easy integration.

Benefits to the organization producing the food: The organization is confident he has done the right things to provide control over the activities that affect food security. The system is well planned, monitored, audited (internal and external), and measured, and feedback is provided to decision makers in a timely manner.

Approach to the supply chain: At the moment, the scope of ISO 22000 is the food manufacturing in food and food packaging materials ingredients. But as professional organizations of ISO and supply develop technical specifications to the requirements of pre program chain required for other parts of the supply chain ISO is able to extend their Present scope.

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