FSSC 22000: Food Safety Standard Certifications
FSSC 22000
- Developed by Foundation for Food Safety in in coordination with Confederation of Food & Drink Industries of European Union
- Widely accepted by multinationals.
The FSSC 22000:2010 scheme is fully recognized by the Global Food Safety Initiative (GSFI), the benchmarking body for the harmonization of international food safety standards, along with other food safety management schemes like the BRC, IFS and SQF schemes. The strong element of ISO 22000:2005 in the standard makes it align with other generic management systems such as the ISO 9001 and ISO 14001 to enable effective system integration.
FSSC 22000:2010 is an international standard developed for the certification of Food Safety Management Systems for food manufacturers. It combines the requirements of ISO 22000:2005 (Food Safety Management Systems requirements) and PASS220:2008 (prerequisite programs on food safety for food manufacturing).
Standard derived by more explicit addressal of Pre Requisite Programs; like
- construction, buildings and premises
- Layout of the facility
- Employee facilities and utilities
- Control of air, water and energy
- Waste disposal
- Equipment and Infrastructure management
- Personal hygiene
- Sanitation
- Purchased material control
Who Should Use FSSC 22000:2010?
Unlike ISO 22000:2005, which is applicable to all organizations along the food chain; FSSC 22000:2010 is specifically designed for food manufacturers. The scheme is intended for the audit and certification of the food safety management system of food manufacturers that process or manufacture:
- perishable animal products, excluding slaughtering and pre-slaughtering (i.e. meat, poultry, eggs, dairy and fish products).
- perishable vegetable products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables).
- products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt).
- (bio)chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids.
