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