Understanding

22000 Food

Safety

Management

Systems

Copyright © 2011 Vinca, LLC dba 22000-Tools.com

What is FSSC 22000?

A set of requirements for a Food Safety

Management System (FSMS)

It was developed to fill the need for a

worldwide Food Safety Standard

The 22000 Standards,

ISO and FSSC 22000

Many standards already exist

worldwide...

ISO 22000 and FSSC 22000 have

global acceptance

FSSC 22000 is a GFSI

Benchmarked standard

FSSC 22000

FSSC 22000

Applies to Food manufacturers or food packaging

manufacturers

Uses ISO 22000 for the food safety management system

requirements

Uses an additional document for prerequisite requirements

Food Manufacturers/Processors - ISO/TS 22002-1

Food Packaging Manufacturers - PAS 223

What is ISO 22000?

Sections 4 - 8 Contain the requirements

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

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.

Objectives support safety

Everyone knows the importance of

meeting the requirements

5.2 Food Safety Policy

Management creates for Food

Safety Policy

Management is responsible for

communicating the policy

Management is responsible for

ensuring that the policy is

implemented

5.3 FSMS Planning

As top management, take an active role in

planning the system

Be involved in the design and implementation

Make sure the integrity is maintained as

changes are made

5.4 Responsibility and

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 Resource

Management

Top management is responsible

for providing the resources

required

Human resources

Infrastructure

Work Environment

7 Planning &

Realization of Safe

Product

Your organization will need to plan

all of the processes that go into

making your product in order to

ensure a safe end product

7.2 Prerequisite

Program

• Prerequisite Programs:

• 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 you will also include

prerequisite programs to meet the

requirements of ISO/TS 22002-1 (or PAS 223

for food packaging manufacturers)

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

Selects control measures to prevent or

eliminate those hazards

7.5 Establish

Operational PRPs

• Operational PRPs:

Similar to a Critical Control Point, an Operational

Prerequisite Program is a control point where biological,

physical, or chemical hazards identified in hazard

analysis can be controlled.

Your 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 the 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 you identify for your

system.

7.9 Traceability

• A traceability system ensures that the

identification of product is maintained from

raw material to delivery.

Establish the traceability of product

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 results

Validation results

8.5 Updating the FSMS

Top management is responsible for seeing

that the FSMS is continually updated

The Food Safety Management Team

evaluates the FSMS at planned intervals

Quiz

This has been an overview of the

requirements of the ISO 22000 standard.

Now it is time for a quiz.