ISO/TS 22003:2013 – changes to the

new version
Food safety management systems — Requirements for
bodies providing audit and certification of food safety
management systems.
The aim of this presentation is to support all
interested parties concerned by the
implementation of this new standard, ISO/TS
22003 Food safety management systems —
Requirements for bodies providing audit and
certification of food safety management
systems.

This is an open presentation without any

copyrights and can be used by anyone.

This presentation has been prepared by the secretariat and

co22003:2013
ISO convenors ofnewJWG36
– changes to the version (ISO/CASCO and ISO/TC 34/SC17)
March 2014
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Purpose of ISO/TS 22003

Introduction

This Technical Specification has been developed to assist in the

certification of Food Safety Management System (FSMS) that fulfil
the requirements of ISO 22000.

This Technical Specification is intended for use by bodies that carry

out audit and certification of FSMS by providing generic
requirements for such bodies

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Joint ISO/TC34 SC 17 - ISO CASCO
project

ISO/TS 22003 first edition was
published in 2007 and developed by a
joint working group ISO/TC 34/SC 17
Management systems for food safety
and ISO committee on conformity
assessment (CASCO)
In February 2012 the New Work Item
Proposal for the revision of ISO/TS
22003 has been approved and the
project started with the 1st WG
meeting in Copenhagen in March
2012.

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Reasons for revision

To adopt a full compentency approach

for the personnel involved in certification
• In the 2007 version the ressource
requirements were mostly based on To update and improve some of the
qualification, level of education, clauses and annexes on multi sites,
training and work/audit experience food categories or audit duration
for personnel involved in certification. requirements
One of the goals of the revision was
to depart from this and take a full
compentence approach

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Reasons for revision (2)

To use the latest version of ISO/IEC

To align ISO/TS 22003 with other
17021: 2011 and align with Annex A
standards using competency approach
table 1 on competence

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Main development steps
Activity Date Output
1st WG meeting – Copenhagen March 2012 NWIP comments addressed
2nd meeting – Geneva June 2012 Task group output integrated
into new document
3rd WG meeting - Saitama October 2012 Working draft (WD)
Working group consultation on February-March Comments on WD
WD 2013
4th WG meeting - Geneva April 2013 Draft Technical Specification
(DTS)
DTS ballot June – September Positive vote and comments
2013
Final WG meeting – Sydney November 2013 DTS comments addressed
Publication December 2013

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Contents of ISO/TS 22003:2013
Introduction
1. Scope
2. normative reference
3. Definitions
4. Principles
5. General requirements
6. Structural requirements
7. Ressource requirements
8. Information requirements
9. Process requirements
10. Management system requirements

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Contents (2)- the annexes
Annex A – classification of food chain categories (Normative)
Annex B – minimum audit time (Normative)
Annex C – required food safety management system (FSMS)
competence (Normative)
Annex D – Guidance on Generic certification functions
(Informative)
Annex E – food safety management systems and product
certification (Informative)

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Main changes
introduction

• The WG recognized that in reality some of the FSMS certification are not
purely done under management systems but have components of product
certification.
• To reflect this the introduction now states « This Technical Specification
can also be used to support other types of food safety certifications
based on a combination of ISO/IEC 17021 and ISO/IEC 17065”

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Main changes
Clause 7 resource requirements

• full competence approach: ability to apply knowledge and skills.

• Replaced the requirements on the level of education, training and
based on work experience.
• The certification body needs to define the knowledge and skills
necessary to effectively perform audit and certification tasks to be
fulfilled to achieve the intended results
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Main changes
New annex C Required food safety management system (FSMS)
competence

• normative
• gives the competence requirements specific to FSMS
• It complements Annex A of ISO/IEC 17021 which gives the generic
competence requirements for certifying management systems in
general

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Main changes
Clause 9.1.5 multi site organizations

• Explanation introduced: organization having an identified central function

at which certain FSMS activities are planned, controlled or managed, and
a network of sites at which such activities are fully or partially carried out.
• Revision of the conditions for certification bodies to certify a multi-site
organization under one management system, all the sites need not be
located within the same country as was in 2007 version.
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Main changes
Clause 9.2.3.1 stage 1

• New requirements for situations where an organization has

implemented an externally developed combination of control
measures
• introduction of the possibility to do stage 1 off site for exceptional
circumstances like very remote locations

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Main changes
Revised Annex A on Classification of food chain categories

• New structure: clusters, categories, sub-categories and examples of activities

• Sectors have been dropped, replaced by activities
• Categories have been redefined
• Clusters: for use by accreditation bodies
• Categories: use for assessment of auditor competence
• Sub-categories: use for assessment of audit team competence and for
drafting of certification scopes
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Main changes
Annex B Minimum audit time

• introduction of new elements:

• possibility to reduce audit time when organization being certified for
its FSMS and has another MS certified by the same certification body
• Requirements for audit duration calculation in case of sampling of
sites and organizations that cover more than 1 category
• Revision of the calculation of minimum surveillance

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Main changes
New annex D Guidance on generic certification functions

• Informative
• The WG felt useful to provide guidance on the generic certification
functions identified in Annex A of ISO/IEC 17021:2011
• Details activities/steps for the main functions «application review,
selection of audit teams, planning audit activities, auditing…»

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Main change
New annex E Food safety management systems and product
certification

• Informative
• included to address the needs of parties interested both in FSMS and food
product certification
• Has a comparison table of ISO/IEC 17065 and ISO/IEC 17021 to highlight
overlaps and differences
• Tables comparing the use of ISO/TS 22003, ISO/IEC 17021 and ISO/IEC
17065 for 3 types of schemes
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