An Overview of FSSC 22000

Version 5

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ISO 22000

ISO 22000: 2018

Food Safety
Management
System

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Defines what an organization must do to
demonstrate its ability to control food safety
hazards and ensure that food is safe for
consumption.

Previous
version: Released
2005 version 2018:
June 2018

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FSSC 22000

ISO 22000: 2018

Food Safety
Management
System

ISO/TS 22002-x

Prerequisite Programs
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FSSC 22000 V5

ISO 22000: 2018

Food Safety
Management
System

ISO/TS 22002-x

Prerequisite Programs
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 SCOPE

ISO/TS ISO/TS ISO/TS ISO/TS NEN/NTA ISO/TS

PAS 221
22002-1 22002-4 22002-6 22002-3 8069 22002-2

Source: FSSC22000 6
 ISO 22000
FOOD SAFETY MANAGEMENT SYSTEM

Interactive Management
communication System
Key
Elements
Hazard Control
Prerequisites Plan
Programs (HACCP/OPRP
plan)
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 ISO 22000
FOOD SAFETY MANAGEMENT SYSTEM

Process Approach

Ensures that
processes are Determines the factors
adequately resourced that can cause food
and managed. safety management
Opportunities for system to deviate from
improvement are PDCA planned results and
identified and Cycle Risk-based establish controls to
implemented. prevent adverse
thinking effects

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 ISO 22000 Food Safety Management System –
DEMING CYCLE PDCA

• PLAN: establish the objectives of the

System and its processes, provide the
necessary resources to obtain the results
and identify and address risks and
opportunities
• DO: Implement what was planned
• CHECK: Monitor product and service
processes, analyze and evaluate
information from monitoring and
verification activities, and report results
• ACT: Take action to improve performance

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 PDCA CYCLE ON TWO LEVELS
ORGANIZATIONAL PLANNING AND CONTROL

PLAN DO CHECK ACT

4, 5, 6 and 7 8. Operation 9. Performance 10. Improvement
evaluation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

Updating of preliminary
information and
documents specifying
PRPs and hazard control
plan
ACT (food safety)
Verification Activities (food safety)
Control of monitoring and
measuring
Analysis of results of
verification activities Control of product and process
nonconformities
CHECK (food safety) DO (food safety)
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 PLAN
4, 5, 6 and 7

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If you are failing to
plan, you are
planning to fail
Benjamin Franklin

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 PLAN
4, 5, 6 and 7

4 Context of the organization

5 Leadership
6 Planning
7 Support

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 PLAN DO
4, 5, 6 and 7 8. Operation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

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 PLAN DO
4, 5, 6 and 7 8. Operation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

(food safety)
Control of monitoring and
measuring
Control of product and process
nonconformities
DO (food safety)
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 PLAN DO
4, 5, 6 and 7 8. Operation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

Verification Activities (food safety)
Control of monitoring and
measuring
Analysis of results of
verification activities Control of product and process
nonconformities
CHECK (food safety) DO (food safety)
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 PLAN DO
4, 5, 6 and 7 8. Operation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

Updating of preliminary
information and
documents specifying
PRPs and hazard control
plan
ACT (food safety)
Verification Activities (food safety)
Control of monitoring and
measuring
Analysis of results of
verification activities Control of product and process
nonconformities
CHECK (food safety) DO (food safety)
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 PLAN DO CHECK
4, 5, 6 and 7 8. Operation 9. Performance
evaluation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

Updating of preliminary
information and
documents specifying
PRPs and hazard control
plan
ACT (food safety)
Verification Activities (food safety)
Control of monitoring and
measuring
Analysis of results of
verification activities Control of product and process
nonconformities
CHECK (food safety) DO (food safety)
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 ORGANIZATIONAL PLANNING AND CONTROL

PLAN DO CHECK ACT

4, 5, 6 and 7 8. Operation 9. Performance 10. Improvement
evaluation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

Updating of preliminary
information and
documents specifying
PRPs and hazard control
plan
ACT (food safety)
Verification Activities (food safety)
Control of monitoring and
measuring
Analysis of results of
verification activities Control of product and process
nonconformities
CHECK (food safety) DO (food safety)
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 PDCA CYCLE ON TWO LEVELS
ORGANIZATIONAL PLANNING AND CONTROL

PLAN DO CHECK ACT

4, 5, 6 and 7 8. Operation 9. Performance 10. Improvement
evaluation

OPERATIONAL PLANNING AND CONTROL

PRPs Validation Hazard Control Plan
Hazard Verification
Traceability system of control (HACCP/OPRP
Analysis planning
measures Plan)
Emergency preparedness &
response
PLAN (Food Safety)

Implementation of the PLAN

Updating of preliminary
information and
documents specifying
PRPs and hazard control
plan
ACT (food safety)
Verification Activities (food safety)
Control of monitoring and
measuring
Analysis of results of
verification activities Control of product and process
nonconformities
CHECK (food safety) DO (food safety)
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 Prerequisite
programmes on food
safety
ISO/TS 22002-x

©2020 NSF Training and Education Services 21

 ISO/TS 22002-1
Prerequisite Programs on food safety
Part 1: Food Manufacturing
• Construction and layout of buildings
• Layout of premises and workspace
• Utilities – air, water and energy
• Waste disposal
• Equipment suitability, cleaning and maintenance
• Management of purchased materials
• Measures for prevention of cross contamination
• Cleaning and sanitizing
• Pest control
• Personnel hygiene and employee facilities
• Rework
• Product recall procedures
• Warehousing
• Product information/consumer awareness
• Food defence, biovigilance and bioterrorism
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 Version 5
ADDITIONAL
REQUIREMENTS

©2020 NSF Training and Education Services 23

 FSSC 22000:2018 V5 - ADDITIONAL REQUIREMENTS

• 2.5.1 Management of services

• 2.5.2 Product labelling
• 2.5.3 Food Defense
• 2.5.4 Food Fraud Mitigation
• 2.5.5 Logo use
• 2.5.6 Allergen Management
• 2.5.7 Environmental monitoring
• 2.5.8 Product formulation (only for dog and cat food)
• 2.5.9 Transportation and delivery (for retail and transportation only)

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