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Understanding the FSSC22000 Framework Kimberly C Coffin 24 August 2011

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Understanding the FSSC22000 Framework

Kimberly C Coffin

24 August 2011

REQUIREMENTS OF THE FSSC22000 FOOD SAFETY CERTIFICATION SCHEME

What is FSSC 22000?

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FSSC - Foundation for Food Safety Certification

• Foundation for Food Safety Certification was founded in 2004.

– In 2009 developed FSSC22000, the ISO 22000 and PAS220 based certification scheme for the certification of “food manufacturers”

– Supported by the Confederation of the Food and Drink Industries of the European Union (CIAA).

– Legal ownership of the FSSC 22000 scheme

– Retains license agreements for approved CBs

• Facilitates the scheme

• Board of Stakeholders– Independent Chair

– Representatives of international stakeholder organisations

– CBs: no voting rights

– Independent Experts

– Maintains authority and responsibility for the scheme© SAI Global Limited 2011. All rights reserved.

FSSC Board of Stakeholders: Members

• CIAA (European Food and Drink Association)

• Retailers (Europe)

• European Food Manufacturers

• GMA (Grocery Manufacturing Association, US)

• EMRA (European Modern Restaurant Association)

• IIOC (Independent International Organisation of Certification Bodies)

• BSI (British Standards Institute)

• SCV (Foundation for Food Safety Certification) Retailers Americas

• Retailers Asia Pacific

• Manufacturers Asia Pacific

• NRA (National Restaurant association, US)

• IQnet (International Certification Network)

• ISO (international Standardisation Organisation)

• CODEX© SAI Global Limited 2011. All rights reserved.

FSSC 22000

• Incorporates the requirements of:

– ISO22000

– Additional FSSC scheme requirements

– PAS 220/ISO22002 - Prerequisite Programmes on

food safety for food manufacturing

• Is GFSI benchmarked/approved

• The scheme is accredited under ISO17021(management

system certification scheme) and ISO22003 (certification of

food safety management systems)

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ISO22000

• Provides a food safety management system (FSMS) via the

combination of generally recognised elements of

management systems and food safety

• Embodies and maintains the Codex Alimentarius HACCP

Principles

• Is a full food safety management system – exceeding the

requirements of Codex HACCP

– System management

– Interactive communication (Internal & External)

– Process Approach

– Verification and continual improvement of FSMS

• Does NOT REPLACE an organisation‟s need for ISO9001 as

it does not address all ISO requirements for “quality”© SAI Global Limited 2011. All rights reserved.

Food Safety Management System

HACCP

Prerequisite

Programmes ISO9001

ISO22000

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4 - Food Safety Management System

Food Safety Policy

Records

Procedures

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5 – Management Responsibility

• Management commitment

• Food safety policy

• Food safety management planning

• Food safety team leader

• Communication – internal/external

• Emergency preparedness & response

• Management review

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6 – Resource Management

• Resources

• Infrastructure

• Work environment

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7 – Planning & Realization of Safe Products

• Prerequisite programmes

• Preliminary steps to hazard analysis

• Hazard analysis

• Establishing the HACCP plan

• Update & review, verification

• Traceability

• Control of non-conformity

• Corrective actions

• Handling of potentially unsafe products

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Prerequisite Programmes

• Operational PRP

„Identified by hazard analysis as essential in order to

control the likelihood of introducing food safety hazards’

• Prerequisite Programmes

„Basic conditions and activities that are necessary to

maintain a hygienic environment throughout the food

chain’

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8 – Food Safety Management System Verification

• Continual improvement via factual based decision

making

– Validation

– Verification

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FSSC 22000 Certification Scheme Features/Documents

• PART I – Requirements for Organizations that Require Certification

Requirements for the food safety management system, PRPs,

additional FSSC requirements and guidance

• PART II – Requirements and Regulations for Certification Bodies

Approval by the Foundation, accreditation, audit process,

harmonisation, providing information for certified companies

• PART III – Requirements and Regulations for Accreditation Bodies

Requirements for providing accreditation process, providing

information on accredited CBs

• PART IV – Regulations for the board of stakeholders

Requirements might change due to accreditation process

All of above are freely available from the FSSC website

www.fssc22000.com

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Additional FSSC Scheme Requirements

• Specifications for services (including utilities, transport and

maintenance) with impact on food safety:

– Shall have specified requirements

– Shall be described in documents to the extent needed to

conduct hazard analysis

– Shall be managed in accordance with PAS 220/ISO22002

Clause 9 – Management of Purchased Materials

• Supervision of Personnel in Application of Food Safety

Principles

– Ensure the effective supervision of personnel in food safety

principles and practices commensurate with their activity

– Enhancement of general requirements of ISO22000 Clause

6.2 Human Resources

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PAS 220 or ISO/TS22002

• Publicly available Technical Specification developed by CIAA

that specifies the requirements for good practices in food

manufacturing and that meets customer requirements.

• Significant input from Kraft Foods, Nestle, Unilever and

Danone

• Prerequisite programmes, (PRPs), on food safety for food

manufacturing - NOT designed or intended for use in other

parts of the food supply chain.

• Provides detail to meet ISO 22000 general requirements set

out in clause 7.2 Prerequisite Programmes of ISO22000

• Meets GFSI requirements for PRPs

• Allowances for exclusion to requirements or use of

alternative methods with justification by hazard assessment.

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PAS 220 or ISO/TS 22002

• Sets out minimum requirements for procedures and

standards related to:

– Construction and layout of buildings & facilities

– Layout premises and workspace

– Supply of utilities (air, water, energy)

– Waste disposal

– Equipment suitability, cleaning and maintenance

– Management purchased materials

– Measures for prevention of cross contamination

– Cleaning and sanitizing

– Pest control

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PAS 220 or ISO/TS 22002

• Sets out minimum requirements for procedures and

standards related to:

– Personnel hygiene and employee facilities

– Rework

– Product recall procedures

– Warehousing

– Product information, consumer awareness

– Food defense, biovigilance, bioterrorism

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APPLICATION OF THE STANDARD AND BENEFITS TO YOUR ORGANISATION

Benefits of FSSC22000

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FSSC 22000 Scope of Certification

• The FSSC scheme can only be applied to food manufacturing categories C, D, E or L as per ISO 22003.

• Products shall be defined from the following list:

– Egg products,

– Produce (fresh fruits and vegetables),

– Dairy

– Meat products and preparations,

– Fish products and preparations,

– Ambient stable hermetically sealed packs,

– Ready to eat or heat foods,

– Beverages, Bakery and baked products,

– Dried products, Confectionery,

– Snacks and Breakfast cereals,

– Oils and fats,

– Food ingredients

– Pet Food

• If a food product does not fit easily with these food sectors, the food sector shall be clearly defined. Additional to the indication of the food sector, the specific product(s) shall be indicated.

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FSSC 22000 Scope of Certification

Inclusions and exclusions to the scope of application of the FSSC

scheme

Some examples of included activities are:

– Slaughtering and deboning

– Processing of fruits and vegetables

– Manufacturing of food ingredient additives, e.g. vitamins,

emulsifiers

– Manufacturing of gases “used as a food ingredient”, e.g.

Carbon Dioxide

– Storage, warehousing, distribution (As long as it is an activity on site and in addition of a manufacturing or

processing activity.)

– Product Development

(As long as it is an activity in addition to a processing or manufacturing

activity.)

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FSSC 22000 Scope of Certification

Some examples of excluded activities are:

– All activities NOT part of ISO 220003 categories C, D, E

and L

– Sales offices

– Warehousing/distribution

– Packaging materials manufacture

– Manufacture of animal feeds

– Farming operations

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Planned Expansion Across the Supply Chain

• Depends on the development of technical specifications

with specific PRP requirements for other parts of the

supply chain

• PAS 223 – Prerequisite programmes and design

requirements for food safety in the manufacture /

provision of food packaging published July 2011

• Sector specific PRPs anticipated for:– Animal food

– Agriculture

– Catering/restaurants

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Benefits of the Scheme

• Perceived need for independent ISO-based food safety

scheme, which applied supply chain approach

• Use of existing, independent, international standards

– ISO-22000, PAS 220 or ISO/TS 220002

• Same format as other ISO standards allows ease of

integration with other management systems, e.g. ISO 9001,

ISO 140001, etc.

• Stakeholder approval & commitment - recognised by

industry/retailers including:

– Kraft Foods, Unilever, Kelloggs

– Aldi, Costco

• Independent scheme management

• Transparency

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DIFFERENCES / SIMILARITIES TO OTHER RECOGNISED GFSI BENCHMARKED SCHEMES

Relationship to GFSI Standards

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What is the GFSI?

• Collaboration between some of the world's leading food

safety experts from retailer, manufacturer and food service

companies, as well as service providers associated with the

food supply chain.

• Coordinated by The Consumer Goods Forum; the only

independent global network for consumer goods retailers and

manufacturers worldwide.

• Looks to develop mechanisms to exchange information in the

supply chain, to raise consumer awareness and to review

existing good retail practices.

• Benchmarks existing food standards against food safety

criteria

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GFSI Benchmarked Standards

• Benchmarking is a “procedure by which a food safety-related

scheme is compared to the GFSI Guidance Document”

– independent, unbiased, technically proficient and

transparent

– all recognized schemes have a common foundation of

requirements which should provide consistent results

• GFSI recognised manufacturing schemes include:

– BRC Global Standard for Food Safety V5

– Dutch HACCP (Option B)

– FSSC22000

– International Food Standard V5

– SQF2000 Level 2

– Global Aquaculture Alliance BAP Issue 2

– Global Read Meat Standard V3

– Synergy 22000

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Similarities

• GFSI recognised/benchmarked food safety scheme

• Encompass all requirements of Codex HACCP and PRPs

expected for food manufacturers

• Audits / certification must be delivered by accredited /

registered Certification Bodies

• Detailed requirements for auditor training, competency and

experience relative to the industry sector being audited

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Differences

FSSC22000

• Management System Certification

• Truly independent certification

scheme managed by relevant

international stakeholders under

the ISO banner

• Stronger focus on management

commitment, system effectiveness

and continual improvement

• Triennial Recertification Cycle

• Surveillance period allows

opportunity for greater depth of

assessment in key/critical areas

• Non conformance close out

timeframe – 60 days

BRC, SQF, IFS

• Process/Product Certification

• Schemes / standards are “owned”

• Stronger focus on “compliance” of

product/process

• Recertification – annually and/or

dependent on grade achieved

• Surveillance audit process only

applicable to poor performers;

otherwise all audits are full

recertification activities

• Non conformance close out

timeframes – 14 to 28 days

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HOW TO ACHIEVE / MAINTAIN FSSC2200 CERTIFICATION

Road to FSSC22000 Certification

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FSSC Certification Process

• Implementation of FSMS which complies with ISO 22000 &

PAS 220 or ISO/TS 22002 and additional FSSC 22000

scheme requirements

• Certification by a licensed Certification Body

• Completion of mandatory audits for initial certification

– Stage 1; Determine level of system compliance and

preparedness for certification audit

– Stage 2; Confirmation of system

compliance/implementation and site conditions

• Major and Minor non conformities apply

– Majors to be closed prior to certification

– Minors to be closed with a suitable corrective plan,

implementation verified at the next audit.

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FSSC Certification Process

• Certificate validity: 3 years

– Surveillance and Triennial Recertification required

• Use of FSSC logo

– Cannot be used on product, its labelling or packaging, or in

such a way as to suggest that the CB have certified or

approved any product, process or service of a certified

facility

• Registration on FSSC website

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FSSC Certification Maintenance - The Surveillance Process

• Minimum of ANNUAL surveillance audit over period of

certification

• Surveillance audit shall evaluate continued compliance with

all scheme requirements including;

– Internal audits

– Management review and objectives

– Review of actions taken to address nonconformities

identified at the previous audit

– Treatment of complaints

– Operational controls – CCPs and OPRPs

– PRPs, Facility Conditions and Personnel Practices

– Review of changes

– Effectiveness of management system and continual

improvement

– Use of marks and references to certification© SAI Global Limited 2011. All rights reserved.

Thank you

Questions??

Therese Genders

Business Development Manager

Email: [email protected]

Phone: 0413 208 954

© SAI Global Limited 2011. All rights reserved.