Awareness Programme on FSSC 22000

Food Safety

 Food safety – Concept that food will not cause harm to the
consumer when it is prepared and / or eaten according to its
intended use.

 Food can be contaminated at any point from FARM to FORK

 A Food safety issue in one area soon becomes a concern across

the glob.

 The best way to ensure safety of our products is to put in a

strong Food Safety Management Systems
Increased Focus on Food Safety
 Why FSSC 22000 ?

 Many multinational food manufacturers and large retailers are

demanding that their suppliers are certified to a GFSI
recognized standard

 Obtaining a GFSI recognized Food Safety Certification is a

“must” to do business with these organizations

 FSSC 22000
 Reduces Food Safety risks
 Increases customer’s confidence
 Increases the Brand value
 Adds premium to our products
 Introduction to FSSC 22000

 FSSC 22000 is an ISO Based program that uses ISO 22000 and
additional requirements for Prerequisite Programs

 FSSC 22000 ISO 22000 + ISO / TS 22002-1

 Developed to fulfill the need for a World wide Food Safety

Standard

 FSSC 22000 is Recognized by the Global Food Safety Initiative

(GFSI)
 Overview to ISO 22000

 Applies to all stages of the supply chain

 It is aligned with ISO 9001 to enhance compatibility with

existing management system

 ISO 22000 Standard:

Section 1: Scope
Section 2: Normative Reference
Section 3: Terms & Definitions
Section 4: General Requirements
Section 5: Management Responsibility
Section 6: Resource Management
Section 7: Planning & Realization of Safe Products
Section 8: Validation, Verification & Improvement

 Section 4 to 8 contains requirements

 4.1 General

 Establish an effective Food

Safety Management System
(FSMS)

 Keep it current
 4.2 Documentation Requirements

 Document your system

 Control your documents

 4.2 Records

 Maintain Required records

 Control your records

 5.1 Management Commitment

 Management must be involved in

and committed to the FSMS

• Establish objectives to support food

safety

• Make everyone to know the

importance of meeting the
requirements
5.2 Food Safety Policy

 Management creates for Food Safety

Policy

 Management communicates the policy

 Management ensures that the policy is

implemented
 5.3 FSMS Planning

 As top management, take an active

role in planning the system

• Involve in the design and

implementation

• Make sure that the integrity is

maintained as changes are made
 5.4 Responsibility & Authority

 Define responsibilities and authority

 Communicate them

 Everyone is responsible for reporting problems with the

FSMS - make sure they know that
5.5 Food Safety Team Leader

 Appointed by top management

 Reports to top management on the

status of the FSMS
 5.6 Communication

 Establish a system for external

communication

 Establish a system for internal

communication
 5.7 Emergency Preparedness

 Be prepared to respond to
emergency situations

 Prepare an emergency plan to

address potential situations

• Fire
• Flood
• Accidents
• Contamination
• Others….
 5.8 Management Review

 Key step in a Management Systems

approach

 Management meets to evaluate the

performance of the FSMS
 6.0 Resource Management

 Top management is responsible for

providing the resources required

• Human resources

• Infrastructure

• Work Environment
 Realization of Safe Products

 Organization will need to plan all of the

processes that go into making product
in order to ensure a safe end product
 Prerequisite Programmes

 Basic Conditions and activities that are necessary to maintain a

hygienic environment throughout the food chain

• The Food safety Team establishes PRPs

• For FSSC 22000, will also include prerequisite programs to meet the
requirements of ISO 22002-1
 7.3 Preliminary steps

The food safety team

• Identifies product characteristics

• Describe intended use

• Prepare flow diagrams

• Describe process steps and control

measures
7.4 Hazard Analysis

 The food safety team

• Verifies the accuracy of the flow

diagrams

• Conducts hazard analysis to

identify potential food safety
hazards

• Identifies the Critical Control

Points (CCPs)

• Selects control measures to

prevent or eliminate those
hazards
 7.5 Establish Operational PRPs

 Operational PRPs
• Similar to a CCP, an Operational Prerequisite Program is a control point where
biological, physical, or chemical hazards identified in hazard analysis can be
controlled

• Food safety team will determine if the control point is a CCP or oPRP using the
decision criteria in Section 7 of the standard.
• The Food Safety Team establishes Operational PRPs
 7.6 Establish the HACCP plan

 The Food Safety team

• Documents HACCP plan

 7.7 Updating

 The Food Safety team

• Updates any preliminary information that may have

changed during or as a result of the hazard analysis
 7.8 Verification Planning

 Identify what verification activities

are required including verification
of PRPs, the HACCP Plan and other
procedures

 Verification will include internal

audits, any food safety or GMP
audits, verification of cleaning
records and HACCP records and
other activities that identifies for
the system.
 7.9 Traceability

 A traceability system ensures

that the identification of product
is maintained from raw material
to delivery
Refined Sugar

• Establish traceability of the

product Batch No.
MFG date :

• From Supplier to distribution

 7.10 Control of NonConformity

 When a control limit is exceeded or a PRP is found to be out of

control affected product must be controlled

• Corrections

• Corrective actions

• Handling of potentially unsafe product

 8.2 Validation, & 8.3 Control of Measuring &
Monitoring

 All measuring equipment must be capable of the required

measurements and show calibration to national or international
standards

 Calibrate and control measuring equipment to ensure that

measurements are valid
 8.4 Verification

 Establish and document an

internal audit process

 The Food Safety Team evaluates

and analyzes verification results

 The Food Safety Team takes any

necessary action
 8.5 Improvement

 Continually improve the FSMS through the use of:

• Management Review

• Internal Audits

• Corrective Actions

• Verification of results

• Validation of results
 8.5 Updating the FSMS

 Top management ensures that the FSMS is continually updated

 The Food Safety Management Team evaluates the FSMS at

planned intervals
 ISO/TS 22002-1 :2009

ISO / TS 22002-1
 Overview to ISO/TS 22002-1

 ISO 22002-1 has been designed to address the technical

limitations around PRPs in ISO 22000 for the food
manufacturing sector

 It aims to bring more clarity to the PRP requirements of ISO

22000 in food manufacturing sector

 It specifies the requirements of Prerequisite programmes in

detail to assist in controlling food safety hazards

 Meeting GFSI requirements on PRP’s

 Key Elements

 Construction and layout of buildings and associated utilities

 Layout of premises, including workspace and employee facilities

 Supplies of air, water, energy and other utilities

 Key Elements

 Supporting services, including waste and sewage disposal

 Suitability of equipment and its accessibility for cleaning, maintenance

and preventive maintenance

 Management of purchased materials

 Key Elements

 Measures for the prevention of cross contamination

 Cleaning and sanitizing

 Pest control

 Personnel hygiene
 Key Additional Requirements

 Rework

 Product Recall procedures

 Warehousing

 Product Information & Consumer awareness

 Food defense, bio vigilance & bioterrorism

To – Do List for FSSC 22000
Certification
 Task - 1

 Identify and Train the FSSC 22000 Food Safety Team Leader &
Food Safety Team

• The FSSC 22000 Food Safety Team Leader is responsible for the
implementation of the system

• The FSSC 22000 Food Safety Team must include representatives

from the different areas or departments of the facility
 Task - 2

 Train the Management Team

• To effectively run the implementation project, the

management team will need to have an understanding of the
requirements of the FSSC 22000 standard
 Task - 3

 Conduct gap analysis

• Conduct a Gap Analysis to identify where in compliance and

where processes need modification or development to be
brought into compliance with the FSSC 22000 standard
 Task - 4

 Plan the Implementation

• Identify “Process Owners” for each of the processes in the

FSSC 22000 standard, assign an individual or small team to be
responsible for the implementation.

• Provide the team with information needed to modify the

process, design a new process if needed and document the
new process.

• Assign a timeline for the implementation

 Task - 5

 Manage the Implementation

• Meet regularly during the implementation to coordinate the

activities of the different teams.

• Choose the Certification Body and plan dates for document

review and audits

• Plan dates and methods for training employees and internal

auditors

• Plan dates for the start of management review meetings and

internal audits
 Task - 6

 Employee Training

• Identify which employees need to have an understanding of the

requirements of the standard

• Conduct GMP & Personal Hygiene Training for all employees

• Conduct Internal Auditors Training & develop Internal audit team

 Task - 7

 Certification Audit

• Identify a recognized registrars

providing certification and
conduct certification audit.
 Celebrate the Achievement

After certification audit, may have some

non-conformances. If so, submit corrective
action plan to the auditor.

Once they have approved corrective

action plans, the organization will be
recommended for certification.
Thank you