How FSSC 22000 Consultancy Help Organization for Food Safety System Certification?

The FSSC 22000 Certification includes step by step implementation of the food safety system within the food organizations. The overall procedure of to becoming Food Safety System Certification – FSSC 22000 certified can be daunting. FSSC 22000 standards for food safety management system and certification is the buzzword for any organization to establish system oriented work culture. Nowadays, some ISO consultants are available to assist in the ISO and other safety standards procedure. These specialists are experts in providing FSSC 22000 Consultancy and ISO training.

Consultant Role in FSSC 22000 Consultancy for Food Safety System Certification

FSSC 22000 Consultancy helps out you to know as well as to manage new & existing standards in effective manner. They help you to utilize your FSSC 22000 audit software programs to FSSC 22000 document and execute your new program. Some FSSC 22000 Consulting firms also provide FSSC 22000 awareness training; documentation training, internal auditor training and lead auditor training.

FSSC 22000 Consultancy helps not only for gaining new one FSSC 22000 Certification but also helps the organization which has been already FSSC 22000 certified for many years by keeping it abreast the new issues as well as standards. They helps your business to attain reduces risk of food safety in organization and most performance and reimbursement from your quality control standards.

What are the Processing Steps of FSSC 22000 Consultancy for Certification?

  • Micro level survey of the existing system and submit gap analysis report.
  • Review findings for infrastructure changes to meet FSSC 22000 Requirements.
  • Conduct awareness program.
  • Form a steering committee and task force for documentation.
  • Identify hazards and carry out hazard analysis and prepare haccp plan and identify critical control points.
  • Define policy and establish objectives.
  • Prepare the FSSC 22000 documentation for quick FSSC certification.
  • Implementation & train all personnel in the use of procedures & templates.
  • Give training to employee related to Food safety hazards identification evaluation and control.
  • Train internal auditors for internal auditing of FSSC 22000.
  • Assess the system through first internal audit.
  • Take corrective actions for non-conformities.
  • Carry out management review meeting.
  • Apply for certification.
  • Final audit by certifying body.
  • Take corrective actions on the non conformities to the satisfaction of the certifying body.
  • Get certified for FSSC 22000.

ISO 22000 Manual Required for Food Safety Management System

The ISO 22000 Food Safety Manual establishes food safety and sets out food security of appropriate organization to carry out Food Safety Management System (FSMS). This food safety system manual defines the management arrangements for the management of operations and activities in accordance with ISO 22000. These are high-level plans or protocols for the implementation of food safety, quality assurance and customer satisfaction.

The purpose of the ISO 22000 Manual is to establish and clarify the general conditions governing food security of the organization. This manual defines for management arrangements for the management of the company’s operations and activities in accordance with the framework established by ISO 22000:2005. These are the high-level political representative plans or protocol for the implementation of food safety, quality assurance and satisfaction of the company’s client.

ISO 22000 Food Safety Manual covers the requirements of ISO 22000:2005. This sample is only intended to provide working for food safety manual. This formulation example can be useful to generate ideas to develop a manual for various businesses. However, food security policies should be written in a way appropriate and necessary to reflect food security for business management system. Although this manual section generally follows the numbering used in the ISO standard for clarity, it is not necessary for your food safety manual to do the same. The numbering system is most useful and meaningful to whom which are willing to select.

ISO 22000 food safety system manual contains

  • List Of Quality and HACCP Procedures
  • Glossary Of Terms
  • Process Flow Chart
  • Food safety Policy
  • Organization structure
  • Company Profile
  • Table Of Contents
  • Control And Distribution
  • Quality Management System
  • Management Responsibility
  • Resource Management
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system.

BRC Global Standard for Food Safety Issue 7 Audit checklist

BRC is Global Standard for Food Safety System. BRC Food Standard Issue 7 was developed to specify food safety, quality and operational criteria required to be established within an organization for food manufacturing to fulfill its obligations with regard to legal compliance and consumer protection.

About BRC Food Issue 7 Audit Checklists

The BRC food safety audit checklist can help train employees in the BRC audit if they implement the BRC food safety management system for the first time or convert the existing system into a BRC food issue 7.

BRC Food issue 7 focuses on auditing to the implementation of good manufacturing practices in the production. More focus has been on areas that generally have the highest rate of recalls and withdrawals, such as labeling and packaging. Issue 7 of BRC Food Safety continues to underline the commitment of management programs and basic food safety.

The latest issue 7 of this BRC Global Standard Audit Checklist focuses on:

  • Ensure consistency of the audit process.
  • Provide a sufficiently flexible standard to allow voluntary additional modules to reduce the burden of verification.
  • Promote systems to reduce exposure to fraud.
  • Promote greater transparency and traceability in the supply chain.
  • Encourage the adoption of the standard in small venues and facilities where the processes are still under development.

The BRC Food Issue 7 Audit Checklist document kit covers brc food safety audit questions based on BRC food safety requirements. It includes audit questions for following departments and work area of the organization.

  • Top Management
  • Food Safety Team Leader
  • Training
  • Quality Control
  • Marketing
  • Production Areas
  • Engineering (Utility and Maintenance)
  • Purchase
  • Stores (Raw Material and Spares)
  • Packing and Dispatch
  • Housekeeping and Sanitation and Personal Hygiene
  • General


FSSC 22000 Procedures Required for Food Safety System Certification

FSSC 22000 is based on the food safety management standard ISO 22000:2005 requirements for any organization in the food chain. The FSSC 22000 standard covers the food safety systems of food manufacturers that process or manufacture animal products, perishable vegetal products, products with a long shelf life and (other) food ingredients like additives, vitamins and bio-cultures and Food Packaging manufacturing.

FSSC 22000 Procedures

FSSC 22000 Documentation designed and developed for increasing need for harmonized certification of the food safety systems in order to create justified confidence that all necessary measures are taken to ensure food safety in previous links of the chain. FSSC 22000 procedures documents are written particularization every method that your company must follow to satisfy the necessities of the FSSC 22000 standard. These are clearly written, simple to follow directions for your management, food safety leader, food safety team and everyone, who works to follow within the day to day operation of your Food Safety Management System.

List of Required FSSC 22000 Procedures

FSSC 22000 Procedures contains 14 mandatory procedures that cover all the details of FSSC 22000 standard.

  1. Procedure for Preliminary Analysis of Production Process
  2. Procedure for Pre-requisite Program
  3. Procedure for Hazard Identification
  4. Procedure for HACCP Plan
  5. Procedure for Emergency preparedness and response
  6. Procedure for Product Withdrawal
  7. Procedure for Management Review
  8. Procedure for Document And Data Control
  9. Procedure for Correction, Corrective And Preventive Action
  10. Procedure for Control Of Quality Records
  11. Procedure for Internal Audit
  12. Procedure for Control of Monitoring and Measuring Equipments
  13. Procedure for Training
  14. Procedure for Control of Non-Conforming Products

What is Requirements of an HACCP Certification?

The HACCP is a certification program available to people and food-service facilities that teaches the ability to recognize hazardous food conditions and prevent the occurrence of food-borne illnesses. The HACCP Certification is required in a food market in small and large cities throughout the country. To obtain certification, students in this food safety system must meet many specific requirements.

HACCP CertificationHACCP is a process control system guidelines applicable to any organization that deal with production, trade, supply, retail, packaging, transportation, agriculture etc of food product. The HACCP Certification for Food safety system provided by the directive to identify food safety hazards (physical hazards, chemical hazards and biological risks), evaluation of food safety risks and food safety risk analysis, establishing the product characteristics setting, Critical control points, critical control limits, validation, verification, identification of potential emergencies related to food safety, etc.

The HACCP Certification for Food Safety is a management system in which food safety is achieved biological, chemical and physical analysis and control of the risks of production of raw materials, supply and processing for production, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must strongly committed to the HACCP concept. The strong commitment to HACCP by top management gives employees an idea of the importance of safe food production

HACCP standard is designed for use in all segments of the food industry to prepare for cultivation, harvesting, processing, manufacturing, distribution and merchandising of food for consumption. Prerequisite programs such as current Good Manufacturing Practices are an essential basis for the development and implementation of successful HACCP plans. Food safety systems based on HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations.

HACCP Certification Requirements

The HACCP requirements, the organization must satisfies while implementing of the food safety management system to achieve best results is as follows:

  • HACCP requirements
  • PRP
  • General food safety requirements
  • Documentation requirements
  • Management commitment
  • Resources requirements
  • Validation and verification of the system

Key Benefits of Achieving BRC Certification for Food Safety System

The BRC Certification is one of the most popular certification in food manufacturers and food processing organizations as well as food packaging industries across the world. The BRC Global Standard for Food Safety is the number one global market leading GFSI scheme and if you are a specifier, brand and consumer protection will be your number one priority. The British Retail Consortium (BRC) Global Standards are a suite of food safety and quality standards for food operations engaged in activities across the supply chain. The food safety standard is a GFSI reference standard applicable to any food processing operation that manages, processes, or packs food.

Benefits of BRC Certification

BRC Certification supports retailer objectives at all levels of the manufacturing and distribution supply chain. This is achieved by improving supplier standards and the consistency of operational controls to avoid product failures. Following are the key benefits of the BRC Certification to the food industries:

    BRC Food System Certification

  • Increased market access in the global supply chain
  • Brand protection
  • Reduction of food safety and liability risks to your company
  • Demonstrated commitment to food safety and quality
  • Reduced audit redundancy
  • Improve your quality and food safety system
  • Streamline relationships with EU retailers
  • Achieve operational efficiencies – less waste, more organization, increased profits

Implementation and certification to the BRC standards provides concise and documented information to assist with due diligence defence in the event of a direct or indirect food safety incident.

In line with the “Once Certified Accepted Everywhere” goal of the Global Food Security Initiative (GFSI), BRC certification aims to reduce audit redundancy for certified operations. This is achieved through additional voluntary modules applicable to both the Food and Storage & Distribution standards to allow for certification of other activities required by customers.

Who Should Get BRC Certified?

BRC Certification can benefit any food processing or packing operation in which open food is handled, processed, packed, stored and distributed, including:

  • Warehouses and pack houses
  • Slaughter houses
  • Food processing
  • Canneries
  • Handlers of high risk ready-to-eat products

ISO 22000 Audit Checklist Documents Required for Food Safety Management System

ISO 22000 Audit Checklist required to verifying implemented Food Safety System in any food organization against ISO 22000 standard requirements. This checklist has been prepared to use as an initial gap analysis or as an internal audit checklist. The ISO 22000 audit checklist is great tool for the auditor to conduct audit questionnaire while auditing and make effectiveness in ISO 22000 auditing and FSMS implementation.

The ISO 22000 audit checklist documents prepared in two part like clause wise and department wise questions and it can be used as a very good tool for logically auditing during internal audit for food safety management system and establish proper audit trails. This checklist documents are includes more than 800 questions and 12 various departments, which based on ISO 22000:2005 standard.

ISO 22000 Food Safety Management System Department Wise Audit Questions

    ISO 22000 audit checklists

  • Top Management
  • Food Safety Team Leader
  • Training
  • Quality Control
  • Marketing
  • Production Areas
  • Engineering (Utility and Maintenance)
  • Purchase
  • Stores (Row Material and Spares)
  • Packing and Dispatch
  • Housekeeping and Sanitation and Personal Hygiene
  • General

Clause Wise Audit Questions

  • General requirements
  • Management responsibility
  • Provision of resources
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system