Updatedfssc22000v5introductiontcppt03 07 2019 221217211003 707c470c

FOOD SAFETY SYSTEMS CERTIFICATION 22000 VERSION 5
TWO DAYs TRAINING COURSE

LEARNING OBJECTIVES
To equip participants with the knowledge and skills needed to:
 Introduce the FSSC 22000 Global Certification Scheme for FSMS

 Describe the history of the FSSC 22000 Certification Scheme
 Explain the updates to the scheme from version 4.1 to version 5
 Identify and review the specific requirements for food fraud
mitigation and food defence
© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 2

AGENDA
 Session One: Introduction to FSSC v5

 Session Two: Food Safety Management System (FSMS)
 Session Three: Food Defence and Food Fraud Mitigation
 Session Four: Summary of changes from v4.1 to v5

SESSION ONE: INTRODUCTION
TO FSSC 22000 V5
SESSION ONE OBJECTIVES
When you have completed this session, you will be able to:
 Identify the purpose, benefits and principles of a FSMS which

includes managing and reducing risk
 Explain the development and application of FSSC 22000 v5
including the technical specifications sector PRPs and FSSC
Additional Requirements v5
 Explain the content and relationship between FSSC 22000 and
other management system standards
 Explain the principles of HACCP, the process approach and
continual improvement based on the Plan-Do-Check-Act (PDCA)
cycle
INTRODUCTION AND BACKGROUND
During the 90s, there was a series of high-profile international food

safety crises including BSE, dioxin and listeria. Retailers and brand
manufacturers audited factories against their countless in-house
standards each developed in isolation.
The results showed no consistency, and consumer and food industry
confidence was low.
The CEOs of the world’s food retailers, agreed to take collaborative
action. In May 2000, the Global Food Safety Initiative, a non-profit
foundation, was founded

GFSI
 Founded in 2000 – food industry leaders

 Benchmarking of food safety standards
 Collaboration between the world’s leading food safety experts
 Harmonisation of food safety certification schemes
 BRC Global Food, FSSC 22000, SQF Code, IFS Food
 GlobalGAP, CanadaGAP & Others
 GFSI Vision
 ‘Safe food for consumers, everywhere’

HISTORY OF FSSC 22000 FOOD SAFETY
MANAGEMENT
2001 - 2005
• 2001 - ISO 15161 Guideline on the application of ISO 9001:2000 for the food and drink industry
• 2005 - ISO 22000:2005 published
• 2005 - GFSI benchmarked ISO 22000:2005 (rejected based on the PRP)
2008 - 2009
• 2008 - PAS 220:2008 issued to establish sufficient PRPs for ISO 22000:2005
• 2009 - www.fssc22000.com launched and FSSC 22000 issued (combining ISO 22000:2005 and PAS 220:2008)
• 2009 - Content of FSSC 22000 approved by GFSI and ISO / TS 22002-1 replaced PAS 220
2010 - 2013
• 2010 - FSSC 22000 fully recognised by GFSI

• 2013 - Reapproved by GFSI against Guidance Document Version 6
2018 - 2019
• 2018 - Version 4.1 of FSSC 22000 additional requirements becomes mandatory

• 2018 - ISO 22000:2018 version update to the standard replacing 2005
• 2019
© SGS 2019 All Rights - The Foundation release FSSC 22000 Certification Scheme v5
Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 8
GLOBAL MARKETS PROGRAM
 The program allows organisations to maintain a foundation level of

conformity.
 Two levels of requirements Foundation and Intermediate.
 The foundation level means that organisations must meet the
following to achieve conformity:
 Food Safety System requirements
 Prerequisite Program (PRP) requirements
 Food Safety hazard requirements
 The intermediate level of conformity is for organisations wishing to

achieve FSSC 22000 certification

AIM OF A FSMS
 The development of a FSMS represents a “proactive”, systematic

and logical approach to address the problems of food safety, rather
than the “reactive”, approach to breaches in food safety
 Organisations in the food chain are subject to increasing food safety
risks
 These may be internal (within the organisation) or external (the
result of factors outside of the organisation)

LEGISLATION & FSSC
 ISO 22000: Statutory, regulatory & customer requirements relating to

food safety
 Clauses that specify meeting legal requirements
 5.1, 5.2 Top management required to comply with legislation
 7.4.2 External communication - stat. & reg. authorities
 8.2.3 Legal requirements for PRPs - (EC 852 / 853)
 8.5 Product characteristics / hazard analysis / HACCP – legal requirements
 8.3 Traceability, 8.9.5 Withdrawal/Recall (EC 178/2202) 8.4 Emergency
preparedness

LEGISLATION & FSSC (CONTINUED)
 Organisation’s responsibility to evaluate its own compliance

 FSSC auditors are not food safety regulatory inspectors
 Auditors aware of the appropriate standards / legal requirements
 Non-compliance:
 With legal requirements – liable for prosecution
 If an organisations FSMS does not confirm to FSSC 22000 –Third-party
certification may be withdrawn.

FSMS & FSSC BENEFITS
 Reduced incidences of food safety breaches & investigation time

 Reduced process training and new staff training
 Reduced litigation and legal fees
 Harmonisation of prerequisite programmes 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 BENEFITS (CONTINUED)
 Reduced costs from:

 Waste reduction
 Product failures
 Better traceability throughout the supply chain
 Reduced food safety hazards at all levels

 Meets the expectations and requirements of food manufacturing
stakeholders
 Assists organisations in operating food manufacturing processes in
accordance with FSSC 22000

FSSC 22000 CERTIFICATION
FSSC 22000 V5
Additional PRP:
Scheme ISO/TS
Requireme 22002-1
nts - V5
ISO
22000:2018

CATEGORIES & TECHNICAL PRPS
Sub
Category Scope PRP Standard
Category
AI Farming of animals for meat/milk/eggs/honey
A ISO/TS 22002-3
AII Farming of fish and seafood
CI Processing of perishable animal products (e.g. meat, poultry, eggs, dairy and fish /
seafood products)
CII Processing of perishable plant products (e.g. fruits, fresh juices, vegetables, grains,
nuts and pulses)
ISO/TS 22002-1
C
CIII Processing of perishable animal and plant products (mixed products; e.g. pizza,
lasagne, sandwich, dumpling, ready-to-eat meal);
ISO 22000:2018
FSSC 22000 v5 Additional
CIV Processing of ambient stable products (e.g. canned products, biscuits, snacks, oil,
Requirements
drinking water, beverages, pasta, flour, sugar, food-grade salt)
(Applicable to all)
DI Production of feed ISO/TS 22002-6
D DIIa Production pet food (only for dogs and cats) ISO/TS 22002-1
DIIb Production of pet food (for other pets) ISO/TS 22002-6
E EI Catering ISO/TS 22002-2
F FI Retail / wholesale BSI/PAS 221
GI Provision of transport and storage services for perishable food & feed
G NEN/NTA 8059
GII Provision of transport and storage services for ambient stable food & feed
I I Production of food packaging and packaging materials ISO/TS 22002-4
K K Production of Bio-chemicals ISO/TS 22002-1

FSSC 22000 - QUALITY
 For organisations intending to take an integrated approach to their

management system the FSSC 22000-Quality module provides an
opportunity for FSSC 22000 and ISO 9001 to be audited as an
integrated management system.
 This option is a voluntary assessment purely for those organisations
wishing to take an integrated approach, this is not mandatory.
 The requirements for the development, implementation and
maintenance of a QMS are laid down in the standard ISO
9001:2015 “Quality management systems - Requirements”.

FSSC 22000 CERTIFICATION SCHEME
 The requirements are applicable to organisations in the food and

feed supply chain regardless of their size and complexity, whether
profit-making or not and whether public or private.
 FSSC 22000 consists of the following three components:
 ISO 22000:2018
 Sector specific PRPs e.g. ISO / TS 22002-1
 FSSC Additional Scheme Requirements v5

CONTROL MEASURES

SESSION TWO: FOOD SAFETY
MANAGEMENT SYSTEM
SESSION TWO OBJECTIVES
When you have completed this session, you will be able to:
 Explain the PDCA framework and its significance to ISO 22000 and its processes
 Outline the processes involved in establishing, implementing, operating, monitoring,
reviewing and maintaining a management system, including the significance for
auditors
 Discuss the formulation of the management system policy and objectives
 Explain the sector specific PRPs
 Identify and explain the FSSC v5 Additional Requirements

ISO 22000:2018 IN SUMMARY
 High level structure (HLS)

 Risk-based approach
 PDCA cycle
 Operation process
 Critical Control Points (CCPs)
 Operational Prerequisite Programmes (OPRPs)
 Prerequisite Programmes (PRPs)

PDCA AND CONTINUAL IMPROVEMENT

APPLICATION OF THE PDCA
PLAN
PRPs
Hazard control
Traceability Validation of Control Verification
Hazard Analysis plan CCPs /
measures planning
OPRPs
Emergency
preparedness
ACT DO
CHECK
Updating of Monitoring & verification Implementation of the FS plan

preliminary activities Control of monitoring &
information PRPs & measuring
Hazard control plan Control of product & process
Analysis of results of verification nonconformities
activities

ISO 22000:2018 STRUCTURE
 Context of the organisation

 Leadership
 Planning
 Support
 Operation
 Performance Evaluation
 Improvement

PREREQUISITE PROGRAMS (PRP)
 The foundation of the food hygiene / safety controls

 Include controls such as:
 GMP
 Hygiene
 Any minimum legal requirements
 When establishing, implementing and maintaining these PRPs,

consider:
 Regulatory requirements
 Recognised sector or product group codes of practices and guidelines
 Customer requirements

ISO/TS 22002 SERIES
 Aims to:
 Support FSMS to meet the PRP requirements of ISO 22000, clause 8.2
 Sets out the detailed requirements for PRPs
 Be used in conjunction with ISO 22000
 Prerequisite programmes are ‘Required as a prior condition’
 Foundation of the FSMS / basic legal requirements
 Basis of plant/site registration with legal entity i.e. DEFRA / EHO etc.
 Overlaps with ISO 22000
 Infrastructure (ISO 22000 7.1.3)
 Work environment (ISO 22000 7.1.4 )

PREREQUISITE PROGRAMMES

FSSC 22000 ADDITIONAL REQUIREMENTS
 Additional Requirements V5:

 Management of services
 Product labelling
 Food defence
 Food fraud mitigation
 Logo use
 Management of allergens (for categories C, E, FI, G, I and K only)
 Environmental monitoring (for categories C, I and K only)
 Transport and delivery (for category FI only)
 Formulation of products (for category D only)

ACTIVITY 1: FSSC QUESTIONNAIRE
TASK
Analyse statements as “true” or “false” to develop understanding and application of the
requirements of FSSC 22000
OUTPUT
Present your findings to the whole class
TIME ALLOWED
Activity: 45 minutes
Feedback: 30 minutes

SESSION THREE: FOOD
DEFENCE AND FOOD FRAUD
MITIGATION
SESSION 3: OBJECTIVES
By the end of this session, you will be able to:

 Explain the concept of food fraud mitigation and food defence
 Review the history of food fraud

THE HISTORY OF FOOD FRAUD
2008: China Addition of

melamine to milk powder
(melamine cheated the
quality tests that were in
operation at the time, thus
making the milk appear to be 2013: EU Beef substituted with
of higher value than it actually horsemeat (horsemeat is cheaper
was) than beef)
1998 2008 2011 2013 2013
1998: USA Apple juice

replaced with artificially 2011: UK Counterfeit bottles
flavoured sugar water of branded wine 2013: UK Premium Manuka
honey replaced with ordinary
blended honey

THE ELLIOT REVIEW
 Eight Pillars of Food Integrity

 Customer First
 Zero Tolerance
 Intelligence Gathering
 Laboratory Services
 Audit
 Government Support
 Leadership
 Crisis Management

FOOD DEFENCE
 Food defence is an importance element in protecting businesses

and consumers from internal and external threats. It encompasses a
variety of threats from food tampering hoaxes to threats of terrorist
attacks.
GFSI define food defence as:

 ‘The process to ensure the security of food and drink from all forms
or intentional malicious attack including ideologically motivated
attack leading to contamination’

FOOD DEFENCE REQUIREMENTS
The food defence requirements for organisations include:

 food defence threat assessments
 development and implementation of mitigation measures for
significant threats
 documented food defence plans

FOOD FRAUD MITIGATION
For the consumer food fraud risks can be:

 Direct food safety risks: the consumer is put at immediate risk
 Indirect food safety risks: the consumer is put at risk through long-
term exposure
 Technical food fraud risks: there is no direct or indirect food safety
risk. However, this indicates that material traceability may have
been compromised and the company are no longer able to
guarantee the safety of their products.

FOOD FRAUD MITIGATION DEFINITION
GFSI define food fraud mitigation as:

 ‘The collective term encompassing the international substitution,
addition, tampering or misrepresentation of food/feed, food/feed
ingredients or food/feed production, labelling, product information or
false or misleading statements made about a product for economic
gain that could impact consumer health’.

FOOD FRAUD MITIGATION REQUIREMENTS
The Food Fraud Mitigation requirements for organisations include:

 Food Fraud Vulnerability Assessments
 Development and implementation of mitigation measures.
 a documented Food Fraud Mitigation Plan

HACCP, TACCP & VACCP

VACCP
 Mislabelling or mis-description
 Varietal mis-description
 Incorrect country of origin labelling
 Adulteration
 Dilution
 Concealment
 Counterfeiting
 Unapproved enhancements

VACCP ASSESSMENT
Conduct a food fraud vulnerability assessment to identify and assess

potential vulnerabilities
 Consider what a criminal might do
 Do some research – historical issues
 Know your suppliers
 Know your supply chain – upstream and downstream
 Horizon scanning – current issues / sources
 Multidisciplinary team on site with all the necessary knowledge

VACCP – RISK ASSESSMENT
Likelihood of Occurrence
VERY UNLIKELY UNLIKELY FAIRLY LIKELY LIKELY VERY LIKELY/CERTAIN
VERY LIKELY/CERTAIN
Likelihood of Detection
LIKELY
FAIRLY LIKELY
UNLIKELY
VERY UNLIKELY
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)

THREAT ASSESSMENT / FOOD DEFENSE
 Risks of contamination
 Risks to food security
 Site security
 Tampering with product safety seals
 Transport security
 Raw material supplier approval (VACCP)

TACCP – RISK ASSESSMENT
5 THREAT A
4 THREAT C
IMPACT
3 THREAT B
2 THREAT E
1 THREAT D
1 2 3 4 5
LIKELIHOOD
VERY HIGH RISK
HIGH RISK
MODERATE RISK
LOW RISK
NEGLIGIBLE RISK
SESSION FOUR: SUMMARY OF
CHANGES FROM V4.1 AND V5
SESSION 4 OBJECTIVES
By the end of this session, you will be able to:

 Identify the updated requirements of the scheme from version 4.1 to
version 5 of FSSC 22000 Global Certification Scheme
 Explain the changes to ISO 22000:2018
 Explain the changes/additions to the PRPs
 Explain the changes to the Additional Requirements v5

SUMMARY OF CHANGES FROM V4.1 TO V5
 FSSC published the new scheme FSSC 22000 v5 in May 2019

 Reasons for the update:
 Inclusion of:
• New ISO 22000:2018 standard
• Board of Stakeholders list of decisions
• Compliance with new GFSI requirements
• Part of their continual improvement process.
 ISO 22000:2018
 FSSC Scope (category updates)
 FSSC Additional Requirements

SUMMARY OF CHANGES FROM PREVIOUS
V4.1 TO VERSION V5
 ISO 22000:2018 incorporated into the new FSSC 22000 v5

 Category E has been updated with more clarification. Catering
(Category E) when catering services is delivered to consumers.
 Note: Preparation of products for caterers is Category C
 Retail and Wholesale (Category F) given more clarification. In-shop

processing (e.g. baking bread) is included.
 Note: Standalone internet sales and home deliveries are excluded from the
scope.
 Transport and Storage (Category G) only for physical storage and/or

transport; including storage and transport of food/feed packaging
materials

FSSC ADDITIONAL REQUIREMENTS
 Management of service is now covered in ISO 22000:2018. This

does not specifically address Laboratory Services and so remains in
the additional requirements.
 Additional requirements for allergens now applicable to categories
Catering (E), Retail/Wholesale (FI) and Provision of Transport (G).
 New requirement for Retail/Wholesale (FI) with regard to the
transport and delivery.

ISO 22000:2018
 Management system  HLS – high level structure

approach
 2005 – 5 auditable clauses
 Supported by sector specific now 7 auditable clauses
technical specifications PRPs (2018)
 Risk-based focus on  Process approach
continuous improvement
 Operation
 Ensure supply chain focus  Introduction of significant
and assurance hazards
 Clear description of CCPs,
OPRPs and PRPs

ISO 22000:2018
Risk-based thinking
 Business risks and opportunities
 HACCP
PDCA approach
 Organisational
 Operational
Reviewed and improvement definitions

 amended from 17 – 45 special clarification for complex terms

HIGH LEVEL STRUCTURE
1 - Scope
2 - Normative References
3 - Terms and Definitions
ISO 4 - Context of the Organisation

5 - Leadership (Note food safety culture)
22000:2018 6 - Planning
7 - Support
8 - Operation (HACCP)
9 - Performance Evaluation of FSMS
10 - Improvement

OLD VERSUS NEW STRUCTURE
ISO 22000:2005 ISO 22000:2018

4 – Context of the Organisation
4 – FSMS 5 – Leadership
5 – Management Responsibility 6 – Planning
6 – Resource Management 7 – Support (Including Documentation)
7 – Planning and realisation of safe products 8 – Operation
9 – Performance Evaluation (Including Management Review)

8 - Validation, Verification and Improvement
10 – Improvement
MAIN CHANGES PER CHAPTER
Context of the Organisation

 External and internal issues to the organisation
 Needs and expectations of interested parties
Leadership
 Emphasis on top management responsibility – demonstrating leadership and
supporting staff. Accountability for the effectiveness of the FSMS, continual
improvement and communication
Planning
 Plan for risks and opportunities
 Define objectives
 Plan and define changes

Support Operation
 Externally developed elements  Risks and opportunities analysed
 Control of externally provided  Traceability system effectiveness
processes, products and services tested
 Responsibility placed on the  Hazard Control Plan
organisation for communication
 Action criteria for OPRPs
 Documented information: scope
 Significant Food Safety Hazards
extended to all kinds of documents
 OPRP and CCPs categorised
 Validation and Verification
 Calibration

Performance Evaluation Improvement

 Monitoring and measuring  Corrective actions for any
performance of the FSMS nonconformity
 Internal audits: changes to include  Requirement to determine if similar
the results of monitoring and non conformities occur and if so
measurement. what preventive actions can be
actioned
 Management Review: Inputs and
Outputs added.

COURSE SUMMARY
 FSSC 22000 Food Safety Certification scheme

 Alignment with other GFSI Standards
 Importance of compliance
 Keeping up to date with changes v5 and ongoing updates
 Review existing FSMS
 Update and change
 Transition at renewal audit
 Maintaining certification

END OF COURSE
 ANY QUESTIONS?

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FOOD SAFETY SYSTEMS CERTIFICATION 22000 VERSION 5

TWO DAYs TRAINING COURSE

To equip participants with the knowledge and skills needed to:

 Introduce the FSSC 22000 Global Certification Scheme for FSMS

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 2

 Session One: Introduction to FSSC v5

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 3

 Identify the purpose, benefits and principles of a FSMS which

During the 90s, there was a series of high-profile international food

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 6

 Founded in 2000 – food industry leaders

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 7

• 2010 - FSSC 22000 fully recognised by GFSI

• 2018 - Version 4.1 of FSSC 22000 additional requirements becomes mandatory

 The program allows organisations to maintain a foundation level of

 The intermediate level of conformity is for organisations wishing to

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 9

 The development of a FSMS represents a “proactive”, systematic

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 10

 ISO 22000: Statutory, regulatory & customer requirements relating to

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 11

 Organisation’s responsibility to evaluate its own compliance

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 12

 Reduced incidences of food safety breaches & investigation time

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 13

 Reduced costs from:

 Reduced food safety hazards at all levels

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 14

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 15

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 16

 For organisations intending to take an integrated approach to their

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 17

 The requirements are applicable to organisations in the food and

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 18

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 19

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 21

 High level structure (HLS)

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 22

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 23

Updating of Monitoring & verification Implementation of the FS plan

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 24

 Context of the organisation

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 25

 The foundation of the food hygiene / safety controls

 When establishing, implementing and maintaining these PRPs,

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 26

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 27

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 28

 Additional Requirements V5:

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 29

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 30

By the end of this session, you will be able to:

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 32

2008: China Addition of

1998 2008 2011 2013 2013

1998: USA Apple juice

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 33

 Eight Pillars of Food Integrity

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 34

 Food defence is an importance element in protecting businesses

GFSI define food defence as:

© SGS 2019 All Rights Reserved FSSC 22000 V5 INTRODUCTION TC 03/07/2019 35

The food defence requirements for organisations include: