FSSC Presentation (General Awarness) 12-11-2020

FSSC
General Awareness
Qarshi Industries (Pvt) Ltd.
Introduction to FSSC
(General awareness)
Qarshi Industries (Pvt.) Ltd.
Learning Objective

• Provide background knowledge of ISO 22000:2018
• Understand the ISO 22000:2018 ,additional requirements & PRPs
• Provide guideline tips on improving Food safety
• Helpful to raise the performance of food standards
• Complies with food legislation requirements
• Promotes company goodwill

Definition
FSSC : Food Safety System Certification

 Food Safety System Certification (FSSC) 22000 is an
internationally accepted certification scheme based on a
combination of ISO 22000 sector specific PRP and FSSC
additional requirements.
 FSSC 22000 is a GFSI (Global Food Safety initiative)

Benchmarked standard
What is Food Safety?
Food safety is used as a scientific discipline describing handling,

preparation, and storage of food in ways that prevent food-
borne illness.
Food Safety - the protection of food products from unintentional

contamination
FSSC 22000 (Version 5.0)
FSSC 22000 (changes from Ver. 4.1 to Ver. 5.0)

• Unannounced audit, Blackout days, etc.
PRP- ISO/TS 220002-1 and the ISO/TS 22002-4 include
requirements
• 18 clauses & its importance
FSSC 22000 Additional Requirements
• Food Fraud - TACCP
• Food Defense - VACCP
• Allergen Management
• Environmental monitoring, etc.
FSSC Additional Requirement
• ISO-9001:2015
• ISO-22000:2018
• PRPs (Pre-requisite program)
• Management of services (utilities, transport, maintenance, outsourced activities)
• Supervision of Personnel
• Food Fraud
• Food Defense
• Allergen Management
• Product Labelling
Food Safety Management System
FSMS
Food Safety
Food Defense
Food Fraud
HACCP
CCPs / HCPs
OPRPs
PRPs
PRPs
PRPs
PRP’s (Pre-requisite Program) :
• PRPs are procedures & practices (Good manufacturing practices) that address
operational conditions providing the foundation for HACCP.
• These are general control measures, applicable across all food processing areas
• Have aimed to maintained safe & hygienic environment
• PRPs do not control specific hazards or step in the process.
Example:
• Cleaning & sanitization
• Personnel hygiene
• Training
• Pest Control
PRPs – 22002-4 (PAS 220:2008)
Prerequisite programmes on food safety for food manufacturing
• Infrastructure/Building/Layout/Location & equipment, laboratory facility,

Storage of Food, Packaging materials, ingredients and non-food chemicals,
• Utilities: air, water-energy
• Waste disposal
• Equipment Cleaning & sanitizing
• Allergen management & Pest Control
• Personnel hygiene: Work wear and protective clothing, Health status, Illness
• Personal behavior
• Rework & Product Recall
• Warehousing
• Product information and consumer awareness
• Food defense, bio vigilance, and bioterrorism
Personnel Behavior
• Permissibility of smoking, eating, chewing in designated areas only;

• control measures to minimize hazards presented by permitted
jewelry, such as that worn by personnel in processing and storage
areas, taking into account religious, ethnic, medical and cultural
imperatives
• permissibility of personal items, such as smoking materials and
medicines, in designated areas only
• prohibition of the use of nail polish, false nails and false eyelashes
• prohibition of carrying of writing implements behind the ears
• maintenance of personal lockers so that they are kept free from
rubbish and soiled clothing
• Prohibition of storage of product contact tools and equipment in
personal lockers.
Personal Hygiene
Food Safety Management System
Food Safety
What is HACCP?
What is HACCP?
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized

method of identifying and managing food safety related risk analysis and
control of biological, chemical, and physical hazards from raw material
production, procurement and handling, to manufacturing, distribution of the
finished product.
HACCP is a systemic, risk-based approach to preventing the biological, chemical
and physical contamination of food in production, packaging and distribution.
Types of Hazards
Types of Hazards
Types of Hazards
Chemical Hazard:
Pesticide, cleaning chemicals, overdosing ingredients chemicals
Non-Halal hazard:
Najis & Non-Halal contamination
Types of Hazards
Types of Hazards
Types of Hazards
Food Allergen
What is a food allergy? Food allergy refers to an

inappropriate immune response to a food constituent
(almost always a protein), causing the food to provoke an
allergic reaction when it is eaten again.
Allergy
Food Allergen
Food Allergen
OPRPs
CCPs
Food Defence
Food Defence
Food Defence
The process to ensure the security of food and drink and their
supply chains from all forms of intentional malicious attack
including ideologically motivated attack leading to
contamination or supply failure.
Food Defence - the protection of food products from

contamination or adulteration intended to cause public health
harm or economic disruption
TACCP
TACCP identifies the threat of behaviorally or ideologically

motivated adulteration
Systematic management of risk through the evaluation of threats,
identification of vulnerabilities, and implementation of controls to
materials and products, purchasing, processes, premises,
distribution and business systems by a knowledgeable and trusted
team with the authority to implement changes to procedures.
Threat = something that can cause loss or harm which arises from
the ill-intent of people.
TACCP
TACCP (Threat Assessment Critical Control Points):

a management process that aims to protect food products from
deliberate (intentional) contamination to cause harm. Also called
food defense.
TACCP helps proactively identify and manage control points in the
supply chain that can be at risk of intentional contamination.
Food Fraud
Food Fraud
Food Fraud
Food Fraud
GFSI defined food fraud as
“A collective, tampering or term encompassing the deliberate

and intentional substitution, addition, misrepresentation of food,
food ingredients or food packaging, labelling, product
information or false or misleading statements made about a
product for economic gain that could impact consumer health.”
VACCP
VACCP, Vulnerability Assessment Critical Control Point is best defined

as a management process to defend a food supply chain from any
form of dishonest conduct that impacts detrimentally on the quality
or authenticity of food and drink.
VACCP identifies how vulnerable various points in the supply chain

are to the threat of economically motivated adulteration.
VACCP
Prevention Method:
Conduct a Documented Food Fraud Vulnerability Assessment
• Target all types of Food Fraud
• Implement Documented Food Fraud Prevention Strategy
• Conduct an annual Food Fraud Incident Review Confirm that
the scope covers all products; including both incoming goods
(e.g. ingredients) and outgoing goods (e.g. finished goods) to the
consumer.
VACCP Steps
1. Determine the material List

2. Map-out supply chain
3. Evaluate Risk
4. Assess Need for Additional control
5. Record Findings
6. Review at least annually
FSSC 22000 Food Fraud mitigation requirements
1) Establish a Food Fraud Mitigation Team

2) Conduct a Food Fraud Vulnerability Assessment (FFVA)
3) Identify and select proportionate mitigation measures
4) Document the vulnerability assessment, mitigation measures,
verification and incident management procedures in a Food Fraud
Mitigation Plan supported by the Food Safety Management System
5) Develop an effective training and communication strategy and
implement the Food Fraud Mitigation Plan
Thanks

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FSSC

• Understand the ISO 22000:2018 ,additional requirements & PRPs

• Provide guideline tips on improving Food safety

• Helpful to raise the performance of food standards

• Complies with food legislation requirements

• Promotes company goodwill

FSSC : Food Safety System Certification

 FSSC 22000 is a GFSI (Global Food Safety initiative)

Food safety is used as a scientific discipline describing handling,

Food Safety - the protection of food products from unintentional

FSSC 22000 (changes from Ver. 4.1 to Ver. 5.0)

• Have aimed to maintained safe & hygienic environment

• PRPs do not control specific hazards or step in the process.

• Infrastructure/Building/Layout/Location & equipment, laboratory facility,

• Permissibility of smoking, eating, chewing in designated areas only;

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized

What is a food allergy? Food allergy refers to an

Food Defence - the protection of food products from

TACCP identifies the threat of behaviorally or ideologically

TACCP (Threat Assessment Critical Control Points):

GFSI defined food fraud as

“A collective, tampering or term encompassing the deliberate

VACCP, Vulnerability Assessment Critical Control Point is best defined

VACCP identifies how vulnerable various points in the supply chain

1. Determine the material List

1) Establish a Food Fraud Mitigation Team

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