FSSC 22000 Prof. Dr. Yehia El-Samragy-Implementation of Hospital

Implementation of
FSSC 22000 Scheme Version 5

in Hospitality Sector
Prof. Dr. Yehia El-

El-Samragy
Professor of Food Science
International Expert Trainer of Food Safety
and Quality Management Systems
German Saudi Hospital

Cairo, Egypt
21 August 2019
Prof. Dr. Yehia El-Samragy FSSC 22000 Scheme Version 5 All rights reserved 1
‫ﺗﻄﺒﻴﻖ ﺃﺣﺪﺙ ﺇﺻﺪﺍﺭﺍﺕ‬

‫ﻣﻨﻈﻮﻣﺔ ﺷﻬﺎﺩﺓ ﻧﻈﺎﻡ ﺳﻼﻣﺔ ﺍﻟﻐﺬﺍء‬
‫ﻓﻰ ﻗﻄﺎﻉ ﺍﻟﻀﻴﺎﻓﺔ‬
‫ ﻳﺤﻴﻰ ﺍﻟﺴﻤﺮﺟﻰ‬/‫ﺃﺳﺘﺎﺫ ﺩﻛﺘﻮﺭ‬

‫ﺃﺳﺘﺎﺫ ﻋﻠﻮﻡ ﺍﻷﻏﺬﻳﺔ – ﻛﻠﻴﺔ ﺍﻟﺰﺭﺍﻋﺔ – ﺟﺎﻣﻌﺔ ﻋﻴﻦ ﺷﻤﺲ – ﺍﻟﻘﺎﻫﺮﺓ – ﻣﺼﺮ‬
‫ﺍﻟﺨﺒﻴﺮ ﻭﺍﻟﻤﺤﺎﺿﺮ ﺍﻟﺪﻭﻟﻰ ﻟﻨﻈﻢ ﺇﺩﺍﺭﺓ ﺍﻟﺠﻮﺩﺓ ﻭﺳﻼﻣﺔ ﺍﻟﻐﺬﺍء‬
‫ﺍﻟﻤﺴﺘﺸﻔﻰ ﺍﻟﺴﻌﻮﺩﻯ ﺍﻷﻟﻤﺎﻧﻰ‬

‫ﺍﻟﻘﺎﻫﺮﺓ – ﺟﻤﻬﻮﺭﻳﺔ ﻣﺼﺮ ﺍﻟﻌﺮﺑﻴﺔ‬
2019 ‫ ﺃﻏﺴﻄﺲ‬21
‫ ﺃ‬FSSC 22000 Scheme Version 5 1

21 August 2019
Cairo, Egypt
‫ ﻳﺣﻳﻰ ﺍﻟﺳﻣﺭﺟﻰ‬/‫ ﺃﺳﺗﺎﺫ ﺩﻛﺗﻭﺭ‬:‫ﺍﻟﻣﺣﺎﺿﺭ‬
Instructor: Prof. Dr. Yehia El
El--Samragy
Professor of Food Science

International Expert Trainer of Food Safety
& Quality Management Systems.
Over four decades of a professional career bridged between

academia and industry. He is a Professor Emeritus of Food
Science at Ain Sham University, Cairo, Egypt, and Visiting
Research Professor at Cornell University, Ithaca, NY and Utah
State University, Logan, UT, USA.
Expert at some international organizations including FAO,

FAO
UNIDO, UNDP, JECFA, ISO, USAID, ACDI-VOCA and DANIDA,
in different projects of technology transfer, food standards,
food product development, waste utilization, cleaner
production, implementation of integrated management
systems.
‫ ﻳﺣﻳﻰ ﺍﻟﺳﻣﺭﺟﻰ‬/‫ ﺃﺳﺗﺎﺫ ﺩﻛﺗﻭﺭ‬:‫ﺍﻟﻣﺣﺎﺿﺭ‬

Instructor: Prof. Dr. Yehia El-
El-Samragy
IRCA Certified Lead Auditor/Tutor of QMS and Food
Safety Management Systems (HACCP, FSMS & FSSC)
(IRCA Certificate # 01182132).
Lead Instructor, FSPCA Preventive Controls for Human Food
(PCQI) Course (FSPCA Certificate # d16e213f) & FSPCA Foreign
Supplier Verification Programs (FSVP) Course (FSPCA
Certificate # d26bcf6b).
Registered and approved to deliver Food Safety and HACCP
training and examinations leading to Highfield Qualifications
(Highfield Tutor # 29012)
Extensive experience in consulting, auditing and delivering
training courses on QMS, HACCP, FSMS, ISO/FSSC 22000 and
FSPCA in Egypt, Libya, Sudan, Zambia, Tanzania, Ghana, Sierra
Leone, Liberia, Gambia, South Africa, Uganda, Saudi Arabia,
Yemen, Jordan, Dubai, Sharjah, Syria, Bahrain, Lebanon,
Kazakhstan, Russia, USA and Canada.

21 August 2019
Cairo, Egypt
Objectives
On completion of this seminar the participants will have the
knowledge on:
ISO Organization,
Organization Annex SL Model and Food Safety
Management Systems (FSMS) ISO 22000:2018.
Pre-Requisite Programs (PRPs) on Food Safety – Part 1:
Food Manufacturing.
Catering.
g
FSSC 22000 Scheme Version 5 and Additional
Requirements.
FSSC 22000 and Food Safety Modernization Act (FSMA)
Definition of Food Safety
Assurance that food will not cause an

adverse health effect for the consumer
when it is prepared and/or consumed in
accordance with its intended use.
ISO 22000:2018 3.21

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Cairo, Egypt
Functions of Food Safety Systems
Identify food safety hazards that are reasonably expected to
occur for the food type/ industry.
Assess the risk of identified hazards in the context of the

organisation’s FSMS.
Select and assess the effectiveness of methodologies to

control food safety hazards.
Identify
y all integrated
g programs
p g and p
procedures used by
y the
organisation to achieve food safety objectives.
Determine the adequacy and effectiveness of a food safety

program.
What Does HACCP stands for?
The HACCP acronym stands for

Hazard Analysis and Critical Control Point
Systematic approach based on
the Codex HACCP Principles

21 August 2019
Cairo, Egypt
The 12 Steps for Implementation
of HACCP System
1. Defining the scope of the study / establishing the food safety team
NAIRY STEPS
2. Describe the product specifications
3. Identify the product intended use

PRELIMIN
4. Establish the flow diagram
5. Verify the flow diagram
6. Conduct the hazard analysis

ANALYSIS
CRITERIA
7. Identify the CCPs
8. Establish the critical limits for each CCP
9. Establish a monitoring system for the CCPs

OF FOOD SAFETY
MANAGEMENT
10. Establish a correction and corrective action plan
11. Verify the HACCP Plan
12. Establish the documentation system

Pre--Requisite Programs (PRPs)

Pre
“Prior to the application of HACCP to any sector of

the food chain,
chain that sector should already be
operating to the Codex General Principles of
Food Hygiene, the appropriate Codex Codes of
Practice, and appropriate Food Safety
Legislation.”
Source: Codex Alimentarius Commission

Hazard Analysis and Critical Control Point (HACCP) System and
Guidelines for its Application, CAC/RCP-1 (1969), Rev 4 (2003)

21 August 2019
Cairo, Egypt
Definition of a Pre-
Pre-Requisite program (PRP)
Basic conditions and activities that are necessary within

the organization and throughout the food chain to
maintain food safety y
NOTE:
The PRPs needed depend on the segment of the food chain

in which the organization operates and the type of
organization. Examples of equivalent terms are
organization are: good
agricultural practice (GAP),
(GAP) good veterinary practice (GVP),
(GVP),
good manufacturing practice (GMP)
(GMP),, good hygiene practice
(GHP),
(GHP), good production practice (GPP),
(GPP), good distribution
practice (GDP) and good trading practice (GTP)
(GTP)..
ISO 22000:2018 3.35

Food Safety Management System (FSMS)
Management Food Safety

System Elements M
Managementt System
S t
HACCP Principles Food Safety

(Codex Alimentarius) System
Pre-Requisite Programs - GMPs Basis

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Cairo, Egypt
International Organization
for Standardization
www.iso.org
International Organization for Standardization (ISO)

164 national members
97% of world population
Over 745
Collection of 22754 organizations in
ISO Standards liaison
Customer
1 637 standards
produced
Vision Internal
in 2018 Financial & Process
Strategy
779 active TCs Central

3 573 technical Learning Growth Secretary
bodies in Geneva
100 000 experts 152 Staff

21 August 2019
Cairo, Egypt
Introduction to Annex SL Model
The ISO Technical Management Board (TMB) has

produced Annex SL Model (previously ISO Guide 83) of the
Consolidated ISO Supplement of the ISO/IEC Directives.
Annex SL describes the high-level structure and the

framework for a generic management system standard.
standard
Introduction to Annex SL Model (Cont’d)
All management system standards will:

be based on the structure and format set out in Annex SL.
have the same
high-level structure,
common terms and core definitions, and
identical core text
have discipline-specific requirements concentrated in
Scope Normative References and Operation (Clause 8).
Scope, 8)
be consistent and compatible.
migrate to this structure and format.

21 August 2019
Cairo, Egypt
High Level Structure
All new management system standards (MSS) will have same
clause numbers and titles:
Introduction Introduction
1. Scope
p 1. Scope
2. Normative references
2. Normative references
3. Terms and definitions
3. Terms and definitions 4. Food safety management
4. Context of the organization system
5. Leadership 5. Management responsibility
6. Resource management
6. g
Planning
7. Planning and realization of
7. Support safe products
8. Operation 8. Validation, verification and
9. Performance evaluation improvement of the FSMS
10. Improvement
Common Terms and Core Definitions
Annex SL contains 22 terms and definitions
These must be addressed
Cannot be deleted or changed
But can be added to as required by each standard / discipline

21 August 2019
Cairo, Egypt
Common Terms and Core Definitions (Cont’d)
Organization Process
Interested party (preferred term) Performance
Stakeholder (admitted term) Outsource (verb)
R i
Requirement t M it i
Monitoring
Management system Measurement
Top management Audit
Effectiveness Conformity
Policy Nonconformity
Objective Correction
Risk Corrective action
Competence Continual improvement
Documented information
Identical Core Text
Annex SL includes 45 “shall”

shall statements (generating 84
requirements).
All new management systems must contain at least 45

“shall” statements with 84 requirements.
Each discipline will have their own requirements, so totals

requirements
for any new standard will have more requirements.

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Cairo, Egypt
ISO 22000
22000::2018
Evolution of ISO 22000

22000::2005
CODEX HACCP Principles.
National and International Management Standards.
ISO 9001:2000 “QMS”.
ISO 15161:2001 “Guidelines on the Application of

ISO 9001:2000 for the Food and Drink Industry”.
ISO 22000:2005 Series.
ISO 22000:2018 (June 2018)

21 August 2019
Cairo, Egypt
ISO 22000 Series on FSMS
ISO/TC 34 has prepared a series of international standards:

ISO 22000:2018 Food safety management systems -
chain
Requirements for any organization in the food chain.
ISO/TS 22003:2013 Food safety management systems -

Requirements for bodies providing audit and certification of
food safety management systems
ISO/TS 22004:2014 Food safety management systems -

Guidance on the application of ISO 22000:2005
ISO 22005:2007 Traceability in the feed and food chain -

General principles and basic requirements for system design
and implementation
ISO 22000 Series on FSMS (Cont’d)
ISO/TS 22002-1:2009 Prerequisite programs on food safety -

Part 1: Food manufacturing.
Part 2: Catering.
Part 3: Farming.
Part 4: Food packaging manufacturing.
ISO/TS 22002-5:201x Prerequisite programs on food safety -
Part 5: Transport and storage. (NTA 8059:2016)
ISO/TS 22002-6:2016 Prerequisite programs on food safety –
Part 6: Feed and animal food production.

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Cairo, Egypt
Reasons for Change of ISO 22000
22000::2018
Consolidate the most recent issues surrounding

g food safety.
y
Increase the readability and clarity of the standard
Adopt ISO’s new High-Level Structure (HLS)
g - New understanding
Risk-based thinking g of the concept
p of “risk”
Clarify the distinction between two (PDCA) cycles.

cycles
Key Elements of ISO 22000 (FSMS)
Interactive System
Communication Management
Pre-Requisite
Programs (PRPs) Codex HACCP
Principles

21 August 2019
Cairo, Egypt
Common Principles of
ISO Management System Standards
Customer focus
Leadership
Engagement of people
Process approach
Improvement
Evidence-based decision making
Relationship management
ISO 22000
22000::2018
Clause Description
One of the big 1 Scope
changes to come in
the
th new versioni off 2 Normative References
ISO 22000:2018 is its 3 Terms and Definitions
Structure. 4 Context of the Organization
5 Leadership
There will now be 10 6 Planning
Clauses (instead of 8) 7 Support
in the Standard; the 8 Operation
requirements are set
out in Clauses 4 – 10. 9 Performance Evaluation
10 Improvement

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Cairo, Egypt
1 Scope of the Standard
This document specifies requirements for a food safety

management system (FSMS) to enable an organization that
is directly or indirectly involved in the food chain:
a) to plan, implement, operate, maintain and update a FSMS

providing products and services that are safe, in
accordance with their intended use;
b) to demonstrate compliance with applicable statutory and
ood sa
egu ato y food
regulatory ety requirements;
safety equ e e ts;
c) to evaluate and assess mutually agreed customer food
safety requirements and to demonstrate conformity with
them;
1 Scope of the Standard (Cont’d)
d) to effectively communicate food safety issues to

interested parties within the food chain;
e) to ensure that the organization conforms to its stated

food safety policy;
policy
f) to demonstrate conformity to relevant interested parties

parties;
g) to seek certification or registration of its FSMS by an

external organization, or make a self-assessment or self-
declaration of conformity to this document.

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All requirements of this document are generic and are
intended to be applicable to all organizations in the food
chain, regardless of size and complexity.
Organizations that are directly or indirectly involved include,

but are not limited to, feed producers, animal food
producers, harvesters of wild plants and animals, farmers,
producers of ingredients, food manufacturers,
manufacturers retailers, and
organizations providing food services,
services catering services
services,
cleaning and sanitation services, transportation, storage and
distribution services, suppliers of equipment, cleaning and
disinfectants, packaging materials and other food contact
materials..
materials
The Food Chain
D r . Y e h ia E l-S a m r a g y G H P 's fo r F o o d In d u s trie s 12

21 August 2019
Cairo, Egypt
This document allows any organization, including small
and/or less developed organizations (e.g. a small farm, farm a
small packer
packer--distributor
distributor, a small retail or food service outlet)
to implement externally
externally-- developed elements in their FSMS.
Internal and/or external resources can be used to meet the

requirements of this document.
2 Normative References
There are no normative references in this document.

No more reference to ISO 9000.
3 Term and Definitions

45 definitions (17 in the previous version 22000:2005),
Examples of added and changed items:
items:
acceptable level, contamination, interested parties,
nonconformity.
nonconformity
Action criterion for OPRP (was limit).
Distinction between food, feed and animal food
Significant food safety hazard – identified with Hazard
Analysis, to be controlled with control measure
Control measure – now linked to significant food safety
hazard only
CCP and OPRP definition – for significant food safety
hazards
Validation – now linked to significant food safety hazard

21 August 2019
Cairo, Egypt
The PDCA Cycle
(Plan-Do
(Plan-Do--Check-
Check-Act Cycle)
Deming’s Continuous Improvement Cycle
Undertake the Establish objectives
necessary actions to and necessary
improve the processes to ensure
performances of the Act Plan results
l corresponding
di
processes to the customers and
continuously organization policies
requirement
Monitor and
Check Do
measure processes
and product in IImplement
l t the
th
comparison with processes
policies, objectives
and requirements of
the product and
records the results Continual Improvement
New Structure of the Standard ISO 22000

22000::2018
PLAN DO CHECK ACT

5. 9. Performance 10.
4. Context 6. Planning 7. Support 8. Operation
Leadership Evaluation Improvement
1. Planning and
1. control
1. 1. 1.
1. Address 1.
Organizatio Resources Monitoring,
Leadership & risk and 2. PRPs Nonconformity
n and measuremen
Commitment opportunit and corrective
context t, analysis
y action
2. 3. Traceability and
Competenc evaluation
2. 2. e 4. Emergency
2.
Interested FMSM 2.
Policy 2.
parties objectives Continual
3. Internal audit
5. Hazard control improvement
Awareness
3. 3.
3.
Roles , Planning
FSMS 4. 3.
responsibilitie of 6. Updating
Scope Communica Management
s etc. changes
tions review
7. Monitoring and
4. measuring
5.
FSMS
Documente 8. Verification
d info
9. Product and
process NCs

21 August 2019
Cairo, Egypt
PDCA Cycle at the Two Levels
PDCA: Organizational Planning and Control

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Cairo, Egypt
PDCA: Operational Planning and Control
PRPs
Hazard control
Validation of plan CCPs /
p
Hazard Verification
Traceability C t l
Control OPRPs
Analysis planning
measures
Emergency preparedness
PLAN
ACT CHECK DO
Implementation of the FS plan
Updating of Monitoring &
verification activities
preliminary Control of monitoring &
measuring
information PRPs
Analysis of results of
& Hazard control verification activities
Control of product & process
nonconformities
plan
Risk on Two Levels

Organizational planining and control:
Availability of resources,
Mitigation of risk by customers,
Demographic changes,
New technology,
IT developments etc.
Operational planning and control:

materials
Hazards present in raw materials,
Hazards development during processing,
Hazards related to handling and preparation by the
consumer etc.

21 August 2019
Cairo, Egypt
4 Context of the Organization
4 Context of the organization
4.2
4.1
Understanding the 4.3
Understanding the 4.4
needs and Determining the
organization and FSMS
expectation of scope of the FSMS
its context
interested parties
5 Leadership
5 Leadership
p
5.1 5.2 5.3

Leadership Policy 5.2.1 5.2.2 5.3.1 5.3.2.
Org. Responsibilities FSTL
& Establishing Communicating
Rules, &
commitment the food the food safety
policy Resp & authorities
safety policy auth.

21 August 2019
Cairo, Egypt
6 Planning
6 Planning
6.2
6.1
Objectives of the FSMS
Actions to address risks 6.3
and planning to achieve
and opportunities Planning of changes
them
6.1.1 - 6.1.2 – 6.1.3
6.2.1 – 6.2.2
7 Support
7 Support
7.2 7.3 7.4 7.5

7.1
Competence Awareness C
Communication
i ti Documented
Resources
7.4.1 General information
7.1.1 General
7.4.2 External com. 7.5.1 General
7.1.2 People
7.4.3 Internal com 7.5.2 Creating &
7.1.3 Infrastructure updating
7.1.4 Work environment 7.5.3 Control of
7.1.5 Externally D.I
developed elements 7.5.3.1 – 7.5.3.2
7 1 6 Control of
7.1.6
externally provided
process

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Cairo, Egypt
8 Operation
8: Operation
8.1 Operational planning and control
8.2 Prerequisite
q programmes
p g (PRPs)
( )
8.3 Traceabaility system
8.4 Emergency preparedness & response
8.5 Hazard analysis
8.6 Updating the information of PRPs & hazard control plan
8.7 Control of monitoring & measuring
8.8 Verification related to PRPs & hazard control plan
8.9 Control of product and process nonconformity
8.5 Hazard Control

8.5.1 Preliminary steps to enable hazard analysis
8.5.1.1 General
8. 5.1.2 Characteristics of raw materials,, ingredients

g & product
p
contact materials
8. 5.1.3 Characteristics of end products
8. 5.1.4 Intended use
8. 5.1.5 Flow diagrams & description of processes
8. 5.1.5.1 Preparation of the flow diagrams
8. 5.1.5.2 On-site confirmation of flow diagrams
8. 5.1.5.3 Description of processes and process

environment

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8.5 Hazard Control
8.5.2 Hazard analysis
8.5.2.1 General
8. 5.2.2 Hazard identification & determination of acceptable levels
8. 5.2.2.1 Identification & document of food safety hazards

8. 5. 2.2.2 Identification of processing steps
8. 5. 2.2.3 Determination of acceptable levels
8. 5.2.3 Hazard assessment
8 5.2.4
8. 5 2 4 Selection
S l ti & categorization
t i ti off control
t l measure(s)
( )
8. 5.2.4.1 Selection of control measure/ combinations

8. 5.2.4.2 Assessment of the feasibility of control
measure/ combinations
8.5.3 Validation of control measure(s) and combinations of control measures
8.5 Hazard Control
8.5.4 Hazard control plan (HACCP/OPRP plan)
8.5.4.1 General
8. 5.4.2 Determination of critical limits & action criteria
8. 5.4.3 Monitoring systems at CCPs & for OPRPs
8 5.
8. 5 4.4
4 4 Action
A ti when
h critical
iti l limits
li it or action
ti criteria
it i are nott mett
8. 5. 4.5 Implementation of the hazard control plan

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Cairo, Egypt
8.9 Control of Product & Process Nonconformities
8.9.1 General
8.9.2 Corrections
8.9.2.1 Critical limits and/or action criteria are not met
8.9.2.2 Critical limits are not met affected products
8.9.2.3 Action criteria are not met affected products
8.9.2.4 Documented information of corrections
8. 9.3 Corrective actions
8.9 Control of Product & Process Nonconformities (Cont’d)
8.9.4 Handling
g of potentially
p y unsafe products
p
8.9.4.1 General
8.9.4.2 Evaluation for release
8.9.4.3 Disposition of nonconforming products
8. 9.5 Withdrawal/recall

21 August 2019
Cairo, Egypt
Steps of HACCP in ISO 22000
22000::2018
2. Describe
1. Assemble 3. Identify intended
product /
HACCP team use / misuse
processes
5. On-site 6. List all potential

4. Construct flow
confirmation of hazards / hazard
diagram(s)
flow diagram(s) analysis
8. Control
7. Risk assessment
measures
Steps of HACCP in ISO 22000

22000::2018 (Cont’d)
11. Establish
10. Validate control
9. Determine CCP’s critical limits for
measures
each CCP
12. Establish a 14. Establish

13. Establish
monitoring system verification
corrective actions
for each CCP procedures
15. Establish
16. Review HACCP
documentation
system
and record keeping

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9 Performance Evaluation
9 Performance Evaluation
9.1 Monitoring, 9.2 Internal audit

measurement, analysis 9.2.1 Objective of IA 9.3 Management review
and evaluation 9.3.1 General
9.2.2 Implementation of IA
9.1.1 General 9.3.2 MR input
9.1.2 Analysis & 9 3 3 MR output
9.3.3
evaluation
10 Improvement
10 Improvement
10
10..1 10.2 10.3
Nonconformity & Continual Updated FSMS
Corrective actions improvement
10.1.1 Occurring of Nonconformity
10.1.2 Retain documented
information

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Cairo, Egypt
Food Safety System Certification
FSSC 22000
History of FSSC 22000
2001 - 2005:
2001 - ISO 15161:2001 Guideline on the application of ISO

9001:2000 for the food and drink industry
2005 - ISO 22000:2005 published
2005 - GFSI benchmarked ISO 22000

22000::2005 (rejected based
h PRP
on the PRPs))

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Cairo, Egypt
History of FSSC 22000
2007 - 2009:
2007: Top seven retailers agree to reduce duplication in
the supply
pp y chain through
g the common acceptance
p of anyy
of the GFSI benchmarked schemes (BRC, IFS, SQF or Dutch
HACCP)
2008 - PAS 220

220::2008 issued to establish sufficient PRPs for
ISO 22000:2005
2009 - www.
www.fssc 22000.com launched and FSSC 22000
fssc22000
22000.
issued (combining ISO 22000:2005 and PAS 220:2008)
2009 - Content of FSSC 22000 approved by GFSI and ISO /

22002--1 replaced PAS 220
TS 22002
History of FSSC 22000 (Cont’d)

2010 - 2013:
2010 - FSSC 22000 fully recognised by GFSI
2013 - Reapproved by GFSI against Guidance Document
Version 6
2017 - 2019:
2017 – Version 4 of FSSC 22000 replaced version 3
2018 - Version 4.1 of FSSC 22000 additional requirements
becomes mandatory
2018 - ISO 22000
22000::2018 new version of FSMS - update to the
standard replacing 2005
2019 - The Foundation release FSSC 22000 Certification
Scheme V5

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Cairo, Egypt
Global Food Safety Initiative (GFSI)
Started by Food Business Forum in Paris in April 2000

(www.globalfoodsafety.com)
FBF represents 65% of world food business.
Now called the Consumer Goods Forum (CGF)
400 members, 150 countries
Non-profit organization
Global Food Safety Initiative (GFSI) (Cont’d)

Set of rules for accepting different standards, establishing
harmony between countries & auditing efficiency by:
Benchmarking
B h ki food
f d safety
f t standards
t d d worldwide
ld id
Harmonisation of Food Safety Certification Schemes
Facilitating cooperation between standard owners
Assurance of quality of certification & accreditation
GFSI Vision is:
“Safe Food for Consumers, Everywhere”

21 August 2019
Cairo, Egypt
GFSI Benchmarked and Approved Schemes
FSSC 22000 Scheme Version 5 - May 2019
Additional
Scheme PRP:
Requiremen ISO/TS
ts - V5 22002-x
ISO
22000:2018

21 August 2019
Cairo, Egypt
FSSC 22000 Scheme Version 5 - Document
Objective of the FSSC Scheme
GFSI Recognized and approved
Best practice, and customer confidence
International Harmonisation i.e. Global Standard
Independent
p scheme – non p
profit

21 August 2019
Cairo, Egypt
FSMS & FSSC 22000 Benefits
Reduced incidences of food safety breaches &

investigation
g time
Reduced process training and new staff training
Reduced litigation and legal fees
Harmonization of PRPs and industry best practice
Unites large and small manufacturers and retailers under

a commonly agreed set of PRPs for the international
control of food safety hazards
FSMS & FSSC 22000 Benefits (Cont’d)
Reduced costs from waste reduction, product failures,

and better traceability throughout the supply chain
Reduced food safety hazards at all levels in the product

and processing environment
Meets the expectations and requirements of food

manufacturing stakeholders such as food retailers and
food-service providers
Assists organizations in operating food manufacturing

processes at the very highest quality level in accordance
with FSSC 22000

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Cairo, Egypt
Overview Scheme Documents
Introduction + 6 Parts
1 Scheme Overview
2 Requirements for Organizations to be audited
Organizations
3 Requirements for the Certification Process
4 Requirements for Certification Bodies
5 Requirements for Accreditation Bodies
6 Requirements for Training Organizations
Appendix 1 Definitions
Appendix 2 References
Seven (7) Separate Annexes
Overview Scheme Documents (Cont’d)
Scheme v5
v5 Annexes:
Annex 1 CB Scope Statements
Annex 2 CB Audit Report Template (FSSC 22000)
Annex 3 CB Audit Report Template (FSSC 22000-Quality)
Annex 4 CB Certificate Template
Annex 5 AB Accreditation Certificate Scope
Annex 6 TO Course Specifications
Annex 7 TO Training Certificate Templates

21 August 2019
Cairo, Egypt
Overview Scheme Documents (Cont’d)
Other Documents:
Available now
Upgrade Process for CBs and ABs
Upgrade Process for TOs
Guidance Food Fraud Mitigation
Guidance Food Defense
g V5
Overview of main changes
Planned
FSMA documentation
Interpretation document (Articles on My FSSC)
Current Status FSSC 22000 Version 5
Transition process schedule:

schedule
Document published on website: May 2019
Audits against V4
V4.1 only allowed until 31 December 2019
Upgrade audits against V5 conducted between 1 January

and 31 December 2020
All V4.1 certificates become invalid after 29 June 2021
All details on FSSC website:
https://www.fssc22000.com/scheme/scheme-documents/

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Cairo, Egypt
Food Chain Categories & Technical PRPs (Cont’d)
Categ Sub- Supply chain sector Food Safety/ PRPs
ory category Quality MS
A AI Farming of animals for
ISO 2
meat/milk/eggs/honey ISO/TS 22002-3:2011
AII Farming of fish and seafood
22000:2018 / ISO 9001:2015

C CI Processing of perishable
animal products
CII Processing of perishable
plant products
ISO/TS 22002-1:2009
CIII Processing of perishable
animal and plant products
((mixed p
products))
CIV Processing of ambient stable
products
D DI Production of feed ISO/TS 22002-6:2016
DIIa Production of pet food for
ISO/TS 22002-1:2009
dogs and cats
Food Chain Categories & Technical PRPs (Cont’d)

Categ Sub- Supply chain sector Food Safety/ PRPs
ory category Quality MS
DIIb Production of pet food for other ISO/TS 22002-6:2016
ISO 2
pets than dogs and cats

22000:2018 / ISO 9
E EI Catering ISO/TS 22002-2:2010
F FI Retail / wholesale BSI/PAS 221:2013
G GI Provision of transport and

storage services for perishable
food and feed
NEN/NTA 8059:2016
GII Provision of transport and
storage ser
services
ices for ambient
9001:2015
food and feed

I I Production of food packaging
ISO/TS 22002-4:2003
and packaging material
K K Production of (bio) chemicals ISO/TS 22002-1:2009

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Cairo, Egypt
Requirements for Organizations to be Audited
1. Purpose
2. R
Requirements
i t
2.1 General
2.2 ISO 22000:2018
2.3 ISO 9001:2015
2 4 Pre-requisite
2.4 P i i programs
2.5 FSSC 22000 Additional Requirements
The structure of ISO 22002-

22002-1:2009
ISO/TS 22002-1:2009
Prerequisite programs on food safety –
Part 1: Food manufacturing.
1. Scope
2. Normative Reference
4. Construction & Layout of Buildings
5
5. Layout of Premises & Workspace
6. Utilities – Air, Water, Energy
7. Waste Disposal
8. Equipment Suitability, Cleaning & Maintenance

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Cairo, Egypt
22002-1:2009 (Cont’d)
9. Management of Purchased Materials
10. Measures for the Prevention of Cross Contamination
11 Cleaning and Sanitizing
11.
12. Pest Control
13. Personal Hygiene & Employee Facilities
14. Rework
15. Product Recall Procedures
16. Warehousing
17. Product Information/Consumer Awareness
18. Food Defense , biovigilance and bioterrorism

Specifies requirements for establishing, implementing
and maintaining prerequisite programs (PRPs) to assist
in controlling food safety hazards
pp
It is applicable g , regardless
to all organizations, g of size or
complexity, which are involved in the manufacturing
step of the food chain
This Technical Specification is intended for use only in
the food manufacturing operations.
Specifies detailed requirements to be specifically
id d in
considered i relation
l ti tot ISO 22000:2005,
22000 2005 clause
l 723
7.2.3
Procedures, records and internal audits shall cover
these details to achieve certification to ISO 22000:2005
standard including ISO 22002-1:2009

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Cairo, Egypt
The structure of ISO 22002
22002--2:2013
ISO/TS 22002-2:2013
Prerequisite programs on food safety – Part 2: Catering.
1. Scope
2. Normative Reference
4. Gereric Prerequisite Programs
5. Specific Prerequisite programs

22002-1:2009 (Cont’d)
4. Gereric Prerequisite Programs
4.1 Layout of premises
4.2 Water supply
4.3 Equipment and utensils
4.4 Personnel hygiene
4.5 Purchasing management
4.6 Storage and transport
4.7 Cleaning and disinfection
4.8 Waste management
4.9 Pest and animal control
4.10 Management and supervision
4.11 Documentation and records
4.12 Product recall procedures

21 August 2019
Cairo, Egypt
22002-1:2009 (Cont’d)
5 Specific Prerequisite programs

5.1 Thawing
52
5.2 Preparation
5.3 Cooking
5.4 Portioning
5.5 Cooling and storage
5.6 Freezing, storage and thawing
57
5.7 Transport
5.8 Food reheating
5.9 Food service
5.10 Identification and hygiene control system

ISO/TS 22002-2 specifies the requirements for the design,
implementation, and maintenance of PRPs to assist in
controlling food safety hazards in catering.
ISO/TS 22002 is applicable to all organizations which are
involved in the processing, preparation, distribution,
transport, and serving of food and meals and wish to
implement PRPs in accordance with the requirements
specified in ISO 22000
22000::2005
2005,, 7.2.3
22002--2 includes catering
The scope ISO/TS 22002 catering, air catering,
railway catering, banquets, among others, in central and
satellite units, school and industry dining rooms,
hospitals and healthcare facilities, hotels, restaurants,
coffee shops, food services, and food stores.

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Cairo, Egypt
FSSC 22000 Additional Requirements
1. Management of Services
2. Product Labelling
3. Food Defense
4. Food Fraud Mitigation
5. Logo Use
6. Management of Allergen
7. Environmental Monitoring
8. Formulation of Products
9. Transport and Delivery
(1) Management of Services

All services that are provided and may have an impact on food
safety:
Have specified requirements,
Are described in documents to the extent needed to conduct
hazard analysis,
Are managed in conformance with the requirements of technical
specification for sector PRPs,
Are monitored.
The services referred shall include at least:
Utilities,
Transport,
Maintenance, and
Outsourced activities.

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Cairo, Egypt
(2) Product Labelling
The standard shall ensure that the finished product is labelled
according to the applicable food regulations in the country of
intended sale
(3) Food Defense
Establish and maintain a documented procedure for food defense

threat assessment that:
identifies potential threats,
develops preventive measures, and
prioritizes them against the threats.
Food Defence Review
After each actual or potential failure of a preventive measure,
and at least annually.

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Cairo, Egypt
(4) Food Fraud Mitigation
Vulnerability assessment
Establish and maintain a documented procedure for food fraud
vulnerability assessment that:
id tifi potential
identifies t ti l vulnerabilities,
l biliti
develops preventive measures, and
prioritizes them against the vulnerabilities.
In order to identify the vulnerabilities,
g
The organization p y of its p
shall assess the susceptibility products to
potential acts of food fraud.
Review food fraud prevention procedure
after each actual or potential failure of a preventive measure,
and at least annually.
(5) FSSC 22000 Logo
Used on: the organization’s printed matter, website and other

promotional material subject
Not allowed to be used on:
Product,
its labelling,
its packaging,
Logo Colour
Green or Grey
Logo in black and white is permitted when all other text and
imagines are in black and white.

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Cairo, Egypt
(6) Management of Allergens
(Category C, E, FI, G, I & K only)
1) A documented allergen management plan shall be in place that
includes:
a) risk assessment addressing potential allergen cross

contamination;
b) control measures to reduce or eliminate the risk of cross

contamination;
c) validation and verification of effective implementation.
2) All finished products intentionally or potentially containing allergenic

materials are labelled according to the allergen labelling regulations
in the country of manufacture and country of destination.
(7) Environmental Monitoring

(Category C, I & K)
The organization shall ensure that an environmental monitoring
program is in place
To verify the effectiveness of cleaning and sanitation programs
which shall meet the verification requirements as described in ISO
22000.
Validating and verifying the microbiological hygiene of the site
demonstrating the effectiveness of cleaning and sanitation
programs

21 August 2019
Cairo, Egypt
(8) Formulation of Products
(Category D)
Compounded pet food for dogs and cats shall be formulated in a

manner that is consistent with the intended use of the product
Formulation procedures shall be in place to manage the use of

ingredients that contain nutrients that can have adverse animal
health impact
(9) Transport and Delivery

(Category FI)
FI)
The organization
organi ation shall:
shall
Ensure that product is transported and delivered under conditions
which minimize the potential for contamination

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Cairo, Egypt
HACCP, TACCP & VACCP
HACCP, TACCP & VACCP (Cont’d)
HACCP – prevent unintentional hazards – CONTAMINATION

TACCP - prevent intentional THREATS – DEFENSE
INENTIONAL CONTAMINATION
VACCP – prevent intentional VULNERABILITIES –
AUTHENTICITY – DISHONEST CONDUCT
CO
COMBINED ‘
– ‘consumer f and authentic final
receives a safe f
product’

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Cairo, Egypt
Food Fraud (Cont’d)
History of Food Fraud:
1998: USA Apple juice replaced with artificially
flavoured sugar
g water
2008: China Addition of melamine to milk
powder (melamine cheated the quality tests
that were in operation at the time)
2011: UK Counterfeit bottles of branded wine
2013: EU Beef substituted with horsemeat
(horsemeat is cheaper than beef)
2013: UK Premium Manuka honey replaced
with ordinary blended honey
VACCP
Types of opportunities for fraud and criminal activity:
Mislabelling or misdescription
Varietal misdescription
Incorrect country of origin labelling
Adulteration
Dilution
C l t
Concealment
Counterfeiting
Unapproved enhancements

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Cairo, Egypt
TACCP
Types of Threats to product security and safety:
Economically motivated adulteration
Malicious contamination
Extortion
Espionage
Counterfeiting
Cyber-crime
Guide to Protecting and Defending food and drink from
deliberate attack - PAS 96 / 2014 (3rd edition)
VACCP Assessment
‘Think like Criminals’!!
Do some research – historical issues
Know your suppliers
Know your supply chain – upstream and downstream
Horizon scanning – current issues / many sources
Multidisciplinary team on site with all necessary knowledge

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Cairo, Egypt
Threat Assessment / Food Defense
Risks of contamination
Risks to food security
Site security
Tamper evident seals
Transport security
Raw material supplier approval (VACCP)
TACCP – Risk Assessment

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Cairo, Egypt
VACCP – Risk Assessment
Other Changes for FSSC 22000 v5
Unannounced Visits
Critical non-conformances
non conformances have been included
Opportunities for improvement are no longer permitted
Audit duration has been increased
Prescribed report template
Scope of the scheme has been increased
New Requirements

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Cairo, Egypt
Food Safety Modernization Act
FSMA
FSMA Objectives
Designed to improve capacity to detect and respond

to food safety problems.
Designed to improve capacity to prevent food safety

problems.
Designed
g to improve
p the safety
y of imported
p food.
Includes miscellaneous Regulations.

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Cairo, Egypt
Food Safety Modernization Act
FSMA
Singed into Law January 4, 2011.
The most sweeping reform of US food safety laws in 70 years.
FSMA shifts the industry’s focus away from responding to

contamination events to preventing them.
Such a step change requires the updating and alignment of

step-change
policies, processes and their implementation to meet the
FDA’s seven foundational rules for FSMA compliance.
FDA’s Seven Major FSMA Rules
Preventive Controls for Human Food (PCQI)
Preventive Controls for Animal Food (PCQI)
Produce Safety Rule
Foreign Supplier Verification Programs (FSVP)
Accredited Third-Party Certification
Sanitary Transportation of Human and Animal Food
Mitigation Strategies to Protect Food Against Intentional

Adulteration (Food Defense)

21 August 2019
Cairo, Egypt
FDA’s Seven Major FSMA Rules (Cont’d)
Preventive Controls for Human Food (PCQI)
 Preventive Controls for Human Food based on Current Good

Man fact ring Practice (cGMP),
Manufacturing (cGMP) Hazard
Ha ard Analysis
Anal sis and Risk.
Risk
Preventive Controls for Food for Animal Food (PCQI)
 Preventive Controls for Animal Food based on Current Good

Manufacturing Practice (cGMP), Hazard Analysis and Risk.
Produce Safety Rule
 The Standards for the Growing, Harvesting, Packing and

Holding of Produce for Human Consumption.
FDA’s Seven Major FSMA Rules (Cont’d)
Foreign Supplier Verification Programs (FSVP)
 Foreign Supplier Verification Programs (FSVP) for

importers
i t off Food
F d for
f Humans
H and
d Animals.
A i l
Accredited Third-Party Certification.
 Accreditation of Third-Party Auditors/Certification Bodies

to conduct Food Safety Audits and to Issue Certificates.
Sanitary Transportation of Human and Animal Food

Food.
Focused Mitigation Strategies to Protect Food Against

Intentional Adulteration (Food Defense).

21 August 2019
Cairo, Egypt
Implementation of FSMA Rules
Rule Published Date Implementation Date
Preventive Controls- Human Food Sept. 17, 2015 Sept. 17, 2016
Preventive Controls- Animal Food Sept. 17, 2015 Sept. 17, 2016 (cGMPs)
Sept. 19, 2017 (PC)
Produce Safety Rule Nov. 27, 2015 Nov. 27, 2016

Foreign Supplier Verification Program Nov. 27, 2015 May 31, 2017
Accreditation of Third Party Auditors Sept. 17, 2015 May 31, 2017
Sanitary Transportation April 06, 2016 April 06, 2017

Food Defense May 26, 2016 May 26, 2019
Compliance of FSMA Rules
Produce Manufacturing Any facility Retail Transportation

Grower / Processing, who imports Center or (Shipper,
Farm Bulk Holding (retail, Warehouse Loaders,
wholesale, Carriers,
production Receivers)
Prevention
Control Plan
Produce Safety
Rule
Foreign Supplier
Verification
Sanitary
Transportation
Food Defense

21 August 2019
Cairo, Egypt
FSMA - US FDA Authorities
Increased inspection authority
Increased records access
Mandatory recall authority
Import certification authority
Fees for re inspection

re-inspection
Administrative detention
Facility registration and suspension of registration
PC Rule – 117 Human Food
p
Subpart A – General Provision
Subpart B – Current Good Manufacturing Practices (cGMP),
Subpart C – Hazard Analysis and Risk Based Preventive Controls
Subpart F – Requirements of Records which must be

established and maintained.
Subpart G – Supply Chain Controls.

21 August 2019
Cairo, Egypt
cGMP 117 (Part B)
Formerly CFR part 110
1) Personnel (117.10)
2) Plant and Grounds (117.20)
3) Sanitary Operations (117.35)
4) Sanitary Facilities and Controls (117.37)
5) Equipment and Utensils (117.40)
6)) Processes and Controls ((117.80))
7) Warehouse and Distribution (117.93)
8) Defect Action Levels (117.110)
FDA’s Training Requirements
117.4 - Management must ensure that all individuals are

qualified to perform their assigned duties.
 Qualified
Q lifi d Individuals
I di id l – have
h education,
d ti training
t i i or
experience necessary to perform assigned tasks.
 Received training in the principles of food hygiene and

food safety – Records maintained..
117.180 – Preventive Control Qualified Individual
 Attend preventive control training course (FDA Recognized)
Qualified through job experience.

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Cairo, Egypt
Preventive Control Qualified Individual Definition
“A qualified individual who has successfully completed

training in development and application of risk-based
preventive controls at least equivalent to that received
under standardized curriculum recognized as adequate by
FDA or otherwise qualified through job experience to
develop and apply food safety system”
Standardized Curriculum
Recognized
as Adequate by the FDA
Preventive Controls Qualified Individual (PCQI)

Responsibilities (117.
117.180
180))
A Preventive controls qualified individual (PCQI)* must do
or oversee The following activities:
1) Preparation of the Food Safety Plan
2) Validation of the process preventive controls (CCPs)
3) Determine if validation is not required
4) Review of records within 7 days of creation
5) Re-analysis of food safety plan (at least every 3 years)

* Individual does not needs to be an employee of the facility.

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Cairo, Egypt
Difference & Similarities Between
HACCP and FSMA
HACCP FSMA
Each entry on a record All monitoring and corrective
maintained under the HACCP action records must be reviewed
plan shall be made at the time within 7 working days from the
the specific event occurs and time they were created and
include the date and time performed or overseen by PCQI
recorded, and shall be signed or
initialed by the facility employee
making the entry
Verification records of CCPs,
CCPs Verification records,
records including,
including
procedures, results including calibration, product testing,
calibration environmental monitoring and
supplier program records

HACCP and FSMA (Cont’d)
HACCP FSMA
Corrective actions including When issues are identified
all preventive actions taken in during the review, corrective
response to a deviation action is required
Re-assessment of the HACCP Re-assessment of the Food Safety
Plan – specified in the plan Plan – at least every 3 years
HACCP Team Leader Preventive Controls Qualified

Individuals (PCQI)
Voluntary System Mandatory Regulations

21 August 2019
Cairo, Egypt
HACCP and FSMA (Cont’d)
HACCP FSMA
Process Plan (HACCP) Process PC
Allergen Control Plan Allergen PC
Sanitation Control Plan (SSOP) Sanitation PC
Supplier Approval Program Supplier-chain PC
Recall Program Recall PC
HACCP Focuses on the Process
Hazard
Analysis
Critical
Control
Points
(CCPs)
Critical
Limits
Monitor
Verification & Corrective

Action
Recordkeeping

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Cairo, Egypt
Preventive Controls Include More Than HACCP
Hazard
Analysis
Preventive
Controls
(CCPs, allergen,
sanitation, supplier,
chain & recall)
Parameters &
Values
Monitor
Verification & Corrective

Action or
Recordkeeping Corrections
Preventive Controls Management

Written procedures for all preventive controls.
Documented monitoring procedures, with frequency monitoring.
Documented corrective actions and corrections procedures.
Verification
 Validation – by PCQI
 Record review - by PCQI, within 7 days
 Calibration of equipment
 Testing (Product
(Prod ct & Environmental
En ironmental – RTE food risk of
environmental contamination)
Records of all activities

21 August 2019
Cairo, Egypt
Be Prepared for FSMA
On May 26th, 2019 all companies (large, small and very

small) must comply with the Preventive Controls for
Human Food (and the Preventive Controls for Animal Food)
as part of the Food Safety Modernization Act (FSMA).
This is relevant for all food producing companies in the

USA, but also for all those elsewhere that are shipping
food products TO the USA!
Be Prepared for FSMA (Cont’d

(Cont’d))
Are you fully prepared?
Do you have a clear understanding of all the details of

FSMA and you plans towards full compliance laid out?
Or are you still busy and struggling to get a good

perception of all the detailed requirements of FSMA?

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Cairo, Egypt
(Cont’d))
It is important to know the various topics of FSMA to help

understand the key
y changes
g you need to make to y
y your
quality and food safety management system to get closer
to FSMA compliance.
One of the key areas a lot of companies struggle with is

supplier risk management and supplier qualification in
relation to FSMA.

(Cont’d))
FSMA requires
i you to
t manage any potential
t ti l or remaining
i i
food safety and food fraud related risk in the entire supply
chain leading up to your company.
How do to you do this? Simply relying on supplier

questionnaires is not sufficient anymore…

21 August 2019
Cairo, Egypt
Now we should be ready for
Food
ood Safety
Sa ety Preventive
e e t e Controls
Co t o s
for Human Food
PCQI
Foreign Supplier
S pplier Verification Program
FSVP
www.FSPCA.org

21 August 2019
Cairo, Egypt
Objectives
On completion of this seminar the participants will have the
knowledge on:
ISO Organization,
Organization Annex SL Model and Food Safety
Management Systems (FSMS) ISO 22000:2018.
Food Manufacturing.
Catering.
g
FSSC 22000 Scheme Version 5 and Additional
Requirements.
FSSC 22000 and Food Safety Modernization Act (FSMA)

21 August 2019
Cairo, Egypt

FSSC 22000 Prof. Dr. Yehia El-Samragy-Implementation of Hospital

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FSSC 22000 Prof. Dr. Yehia El-Samragy-Implementation of Hospital

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Implementation of

FSSC 22000 Scheme Version 5

Prof. Dr. Yehia El-

German Saudi Hospital

‫ﺗﻄﺒﻴﻖ ﺃﺣﺪﺙ ﺇﺻﺪﺍﺭﺍﺕ‬

‫ ﻳﺤﻴﻰ ﺍﻟﺴﻤﺮﺟﻰ‬/‫ﺃﺳﺘﺎﺫ ﺩﻛﺘﻮﺭ‬

‫ﺍﻟﻤﺴﺘﺸﻔﻰ ﺍﻟﺴﻌﻮﺩﻯ ﺍﻷﻟﻤﺎﻧﻰ‬

‫ ﺃ‬FSSC 22000 Scheme Version 5 1

Professor of Food Science

Over four decades of a professional career bridged between

Expert at some international organizations including FAO,

‫ ﻳﺣﻳﻰ ﺍﻟﺳﻣﺭﺟﻰ‬/‫ ﺃﺳﺗﺎﺫ ﺩﻛﺗﻭﺭ‬:‫ﺍﻟﻣﺣﺎﺿﺭ‬

‫ ﺃ‬FSSC 22000 Scheme Version 5 2

Definition of Food Safety

Assurance that food will not cause an

ISO 22000:2018 3.21

‫ ﺃ‬FSSC 22000 Scheme Version 5 3

Assess the risk of identified hazards in the context of the

Select and assess the effectiveness of methodologies to

Determine the adequacy and effectiveness of a food safety

What Does HACCP stands for?

The HACCP acronym stands for

‫ ﺃ‬FSSC 22000 Scheme Version 5 4

3. Identify the product intended use

4. Establish the flow diagram

5. Verify the flow diagram

6. Conduct the hazard analysis

7. Identify the CCPs

8. Establish the critical limits for each CCP

9. Establish a monitoring system for the CCPs

10. Establish a correction and corrective action plan

11. Verify the HACCP Plan

12. Establish the documentation system

Pre--Requisite Programs (PRPs)

“Prior to the application of HACCP to any sector of

Source: Codex Alimentarius Commission

‫ ﺃ‬FSSC 22000 Scheme Version 5 5

Basic conditions and activities that are necessary within

The PRPs needed depend on the segment of the food chain

ISO 22000:2018 3.35

Food Safety Management System (FSMS)

Management Food Safety

HACCP Principles Food Safety

Pre-Requisite Programs - GMPs Basis

‫ ﺃ‬FSSC 22000 Scheme Version 5 6

International Organization for Standardization (ISO)

779 active TCs Central

‫ ﺃ‬FSSC 22000 Scheme Version 5 7

The ISO Technical Management Board (TMB) has

Annex SL describes the high-level structure and the

Introduction to Annex SL Model (Cont’d)

All management system standards will:

‫ ﺃ‬FSSC 22000 Scheme Version 5 8

Common Terms and Core Definitions

Annex SL contains 22 terms and definitions

These must be addressed

Cannot be deleted or changed

But can be added to as required by each standard / discipline

‫ ﺃ‬FSSC 22000 Scheme Version 5 9

Identical Core Text

Annex SL includes 45 “shall”

All new management systems must contain at least 45

Each discipline will have their own requirements, so totals

‫ ﺃ‬FSSC 22000 Scheme Version 5 10