LRQA Food Event

Gent, 1 December 2011

FSSC 22000:

The global Food Safety Standard?

Cor Groenveld
Global Product Manager Food Services
LRQA
Chairman Foundation
for Food Safety Certification

Agenda

FSSC 22000

ISO Food Safety Management

Standards

Integrity of audits and certification

FSSC 22000
Food Safety System Certification Scheme ISO 22000 and
PAS 220

Background and benefits of the scheme

Need for international harmonisation of food safety standards

Need for supply chain approach

Use of existing, independent, international standards

ISO 22000, PAS 220 (ISO 22002-1) and ISO 22003

Scope: food & food ingredient manufacturing

New: packaging material manufacturing (ISO 22000 & PAS 223)

Stakeholder approval & commitment (industry, retailers).

Background and benefits of the scheme

High quality food safety audits (integrity program)

Management System Accreditation (ISO guide 17021)

Independent scheme management

Transparency

Non profit approach

www.fssc22000.com

Food Safety Management Systems:

elements of
a model
ISO9001:2000

Codex Alimentarius:
Management
HACCP System and
System elements
Guidelines for its application

HACCP principles
PAS xyz / ISO 22002-xyz
GAP,GMP,GDP, GRPs
(Codex Alimentarius)
Codex Alimentarius:
General Principles of
Food
Good Practices / PRPs
Hygiene (CAC/RCP 1)

Food Safety Management Systems:

a model
Food safety
Management management system
System elements
HACCP principles
(Codex Alimentarius)
Good Practices / PRPs

Food safety
system
Basis

Food Safety Management Systems:

Certification
Management
System elements

FSSC 22000
Certification

HACCP principles
(Codex Alimentarius)
Sector PAS xyz / ISO 22002xyz

HACCP Codex
Certification
GAP
assessment
PRPs

ISO 22000 : 2005

International, independent standard

Generic food safety standard for the whole food supply chain

Developed by HACCP experts representing stakeholders

State of the art, best practices

Focus on supply chain assurance

Management System principles embedded

Drives continuous improvement

Aligned with Codex Alimentarius

ISO 22000 family of standards

PAS 220 : 2008

Initiated by Food Manufacturers and CIAA

Publicly Available Specification

Prerequisite programs on food safety for food

manufacturing

Additional to ISO 22000 (chapter 7.2.3)

Harmonization of food manufacturers PRPs

Directly addresses requirements of GFSI

New: ISO TS 22002/1 is published as follow

up

PAS 220 : 2008 & ISO TS 22002-1

Requirements for:

Construction, layout buildings & facilities

Layout premises, workspace, employee
facilities
Supplies of utilities (like air, water, energy)
Supporting activities (like waste, sewage)
Suitability of equipment
Management purchased materials
Prevention cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene
Rework
Product recall
Warehousing
Product information, consumer awareness
Food defense, biovigilance, bioterrorism

FSSC Scope
Categroy codes
ISO/TS 22003

Categories

Examples of sectors

Applicable
PRP
standard

Additional
requir
ement
s

C (in scope)

perishable animal products

i.e. meat, poultry, eggs,

dairy and fish products

ISO/TS 22002-1
/ PAS 220

Appendix IA

D (in scope)

perishable vegetal products

i.e. packed fresh fruits and

fresh juices, preserved
fruits, packaged fresh
vegetables, preserved
vegetables

ISO/TS 22002-1
/ PAS 220

Appendix IA

E (in scope)

products with a long shelf

life at ambient
temperature

i.e. canned products,

biscuits, snacks, oil,
drinking water,
beverages, pasta, flour,
sugar, salt

ISO/TS 22002-1
/ PAS 220

Appendix IA

L (in scope)

(bio)chemical
manufacturing

food ingredients i.e.

vitamins, additives, and
bio-cultures but
excluding technical and
technological aids

ISO/TS 22002-1
/ PAS 220

Appendix IA

M (NEW in scope)

packaging material
manufacturing

i.e. packaging material

PAS 223

No

Foundation for

Certification
process

FSSC 22000 certification

Food Safety

scheme

Certification
Board of Stakeholders

ISO-22000 & PRP doc

Certification regulation

& FSSC requirements

& ISO-22003

Accreditation body

Certified
Food
Manufacturer

Accredited
Certification body

ISO Guide 17021

Current Situation

High commitment from Global Food Manufacturers

Recognized by GFSI

Accredited certification available from January 1st 2011

JAZANZ, JAB, ANAB, Standards Council Canada and European

Accreditation bodies (EA) accept the scheme

Scheme documents and other information on website

www.fssc22000.com

New revision: GFSI guidance V6 & extension Packaging

Board of Stakeholders in place

57 licensed CBs, of which 29 accredited

> 800 certificates since start Jan 2011

ISO developments

ISO Working Group Food Standards

ISO TC34 / SC17 (Technical Committee 34, Sub Committee 17)

Members: food safety experts national standardization organisations
Responsible for food safety management standards (ISO 22000 series)
Current Standards:

ISO
ISO
ISO
ISO
ISO

22000: Food Safety Management Systems

22002-1: PRPs for Food Manufacturing
22003: Requirements for ISO 22000 audits
22004: Guideline for ISO 22000
20005: Traceability

Under development:
ISO 22002/xyz per Food Chain Category

ISO 22002-2 Catering / Restaurants

ISO 22002-3 Primary Production
Next priority: transport / storage / warehousing, animal feed,
packaging
Handbook: how to use ISO 22000

Rules for developing ISO 22002/xyz

ISO 22002/xyz Food Categories

Ref. ISO
22003

Development of PAS for Pre-requisite Programs

In addition to PAS 220 the following PAS are published:

PAS 222: PRPs on food safety for

manufacturing Food for Animals

PAS 223: PRPs on food safety

for manufacturing Packaging Materials

Future
expectation

ISO 22002/z: PRPs

Catering

ISO 22002/y: PRPs

Packaging
Manufacturing
ISO 22002/x: PRPs Feed
Manufacturing
ISO 22002/1: PRPs
Food Manufacturing

Etc.
ISO 22000: generic
FSMS standard

Integrity of Audits and Certification

How to ensure integrity of

audits?
What are the requirements?

GFSI requirements (Guidance Document)

Scheme requirements, including integrity programmes

Certification Body procedures / processes

Accreditation

Most critical factors:

Education, experience and skills of auditor

Initial qualification and training process of Certification Body

Qualification per scheme and sector

Sufficient time for the audit

Reviews and monitoring of the auditor

Continuous development of the auditor

Any
Questions?
cor.groenveld@lrqa.com
www.food.lrqa.com
Follow us:
www.twitter.com/lrqafood
Connect with me:
http://nl.linkedin.com/in/corgroenveld

Introduction
Lloyds Register Group at a glance

7,500 employees at offices in 250 cities

and towns covering all parts of the world
BAsed in more then 100 countries
Celebrated our 250 year anniversary last year
Four business divisions:
Marine
Energy
Transportation
Management systems (LRQA)
2009/10 turnover US$1.25bn
5000 certificates in the Food Supply Chain