LRQA Food Event
Gent, 1 December 2011
FSSC 22000:
The global Food Safety Standard?
Cor Groenveld
Global Product Manager Food Services
LRQA
Chairman Foundation
for Food Safety Certification
Agenda
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FSSC 22000
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ISO Food Safety Management Standards
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Integrity of audits and certification
FSSC 22000
Food Safety System Certification Scheme ISO 22000 and PAS 220
Background and benefits of the scheme
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Need for international harmonisation of food safety standards
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Need for supply chain approach
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Use of existing, independent, international standards
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ISO 22000, PAS 220 (ISO 22002-1) and ISO 22003
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Scope: food & food ingredient manufacturing
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New: packaging material manufacturing (ISO 22000 & PAS 223)
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Stakeholder approval & commitment (industry, retailers).
Background and benefits of the scheme
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High quality food safety audits (integrity program)
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Management System Accreditation (ISO guide 17021)
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Independent scheme management
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Transparency
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Non profit approach
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www.fssc22000.com
Food Safety Management Systems:
a model
elements of
ISO-9001:2000
Codex Alimentarius:
Management
HACCP System and
System elements
Guidelines for its application
• PAS xyz / ISO 22002-xyz HACCP principles
• GAP,GMP,GDP, GRP’s (Codex Alimentarius)
• Codex Alimentarius:
General Principles of Food
Hygiene (CAC/RCP Good
1)
Practices / PRP’s
Food Safety Management Systems:
a model
Management
System elements
HACCP principles
(Codex Alimentarius)
Good Practices / PRP’s
Food safety
management system
Food safety
system
Basis
Food Safety Management Systems:
Certification
FSSC 22000
Certification
Management
System elements
HACCP principles
(Codex Alimentarius)
Sector PAS xyz / ISO 22002xyz
HACCP Codex
Certification
GAP assessment
PRP’s
ISO 22000 : 2005
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International, independent standard
Generic food safety standard for the whole food supply chain
Developed by HACCP experts representing stakeholders
State of the art, best practices
Focus on supply chain assurance
Management System principles embedded
Drives continuous improvement
Aligned with Codex Alimentarius
ISO 22000 family of standards
PAS 220 : 2008
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Initiated by Food Manufacturers and CIAA
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Publicly Available Specification
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Prerequisite programs on food safety for food
manufacturing
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Additional to ISO 22000 (chapter 7.2.3)
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Harmonization of food manufacturer’s PRP’s
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Directly addresses requirements of GFSI
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New: ISO TS 22002/1 is published as follow up
PAS 220 : 2008 & ISO TS 22002-1
Requirements for:
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Construction, layout buildings & facilities
Layout premises, workspace, employee facilities
Supplies of utilities (like air, water, energy)
Supporting activities (like waste, sewage)
Suitability of equipment
Management purchased materials
Prevention cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene
Rework
Product recall
Warehousing
Product information, consumer awareness
Food defense, biovigilance, bioterrorism
FSSC Scope
Categroy codes
ISO/TS 22003
Categories
Examples of sectors
Applicable PRP
standard
Additional
requirem
ents
C (in scope)
perishable animal products
i.e. meat, poultry, eggs, dairy
and fish products
ISO/TS 22002-1 /
PAS 220
Appendix IA
D (in scope)
perishable vegetal products
i.e. packed fresh fruits and fresh
juices, preserved fruits,
packaged fresh vegetables,
preserved vegetables
ISO/TS 22002-1 /
PAS 220
Appendix IA
E (in scope)
products with a long shelf
life at ambient temperature
i.e. canned products, biscuits,
snacks, oil, drinking water,
beverages, pasta, flour,
sugar, salt
ISO/TS 22002-1 /
PAS 220
Appendix IA
L (in scope)
(bio)chemical manufacturing
food ingredients i.e. vitamins,
additives, and bio-cultures
but excluding technical and
technological aids
ISO/TS 22002-1 /
PAS 220
Appendix IA
M (NEW in scope)
packaging material
manufacturing
i.e. packaging material
PAS 223
No
Certification process
Foundation for
Food Safety
Certification
FSSC 22000 certification
scheme
Board of Stakeholders
ISO-22000 & PRP doc
& FSSC requirements
Certification regulation
& ISO-22003
Accreditation body
Certified
Food
Manufacturer
Accredited
Certification body
ISO Guide 17021
Current Situation
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High commitment from Global Food Manufacturers
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Recognized by GFSI
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Accredited certification available from January 1st 2011
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JAZANZ, JAB, ANAB, Standards Council Canada and European Accreditation
bodies (EA) accept the scheme
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Scheme documents and other information on website
www.fssc22000.com
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New revision: GFSI guidance V6 & extension Packaging
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Board of Stakeholders in place
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57 licensed CB’s, of which 29 accredited
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> 800 certificates since start Jan 2011
ISO developments
ISO Working Group Food Standards
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ISO TC34 / SC17 (Technical Committee 34, Sub Committee 17)
Members: food safety experts national standardization organisations
Responsible for food safety management standards (ISO 22000 series)
Current Standards:
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ISO 22000: Food Safety Management Systems
ISO 22002-1: PRP’s for Food Manufacturing
ISO 22003: Requirements for ISO 22000 audits
ISO 22004: Guideline for ISO 22000
ISO 20005: Traceability
Under development:
• ISO 22002/xyz per Food Chain Category
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ISO 22002-2 Catering / Restaurants
ISO 22002-3 Primary Production
Next priority: transport / storage / warehousing, animal feed, packaging
Handbook: how to use ISO 22000
Rules for developing ISO 22002/xyz
ISO 22002/xyz Food Categories
Ref. ISO 22003
Development of PAS for Pre-requisite Programs
In addition to PAS 220 the following PAS’ are published:
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PAS 222: PRP’s on food safety for
manufacturing Food for Animals
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PAS 223: PRP’s on food safety
for manufacturing Packaging Materials
Future
expectation
ISO 22002/z: PRP’s
Catering
ISO 22002/y: PRP’s
Packaging Manufacturing
ISO 22002/x: PRP’s Feed
Manufacturing
ISO 22002/1: PRP’s Food
Manufacturing
Etc.
ISO 22000: generic
FSMS standard
Integrity of Audits and Certification
How to ensure integrity of audits?
What are the requirements?
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GFSI requirements (Guidance Document)
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Scheme requirements, including integrity programmes
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Certification Body procedures / processes
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Accreditation
Most critical factors:
• Education, experience and skills of auditor
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Initial qualification and training process of Certification Body
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Qualification per scheme and sector
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Sufficient time for the audit
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Reviews and monitoring of the auditor
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Continuous development of the auditor
Any Questions?
cor.groenveld@lrqa.com
www.food.lrqa.com
Follow us:
Connect with me:
www.twitter.com/lrqafood
http://nl.linkedin.com/in/corgroenveld
Introduction
Lloyd’s Register Group at a glance
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7,500 employees at offices in 250 cities
and towns covering all parts of the world
BAsed in more then 100 countries
Celebrated our 250 year anniversary last year
Four business divisions:
• Marine
• Energy
• Transportation
• Management systems (LRQA)
2009/10 turnover US$1.25bn
5000 certificates in the Food Supply Chain