ISO 22000 – Food Safety Management Systems

FSSC 22000 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 PAS 220:2008 (prerequisite programmes on food safety for food manufacturing).

The FSSC 22000 scheme is fully recognized by the Global Food Safety Initiative (GFSI), the benchmarking body for the harmonization of international food safety standards, along with other food safety management schemes like BRC, IFS and SQF. The strong element of ISO 22000:2005 in the standard makes it align with other generic management systems such as ISO 9001 and ISO 14001 to enable effective system integration.

Brief background to FSSC 22000

ISO 22000 was not approved through the GFSI benchmarking process primarily because the requirement for prerequisite programmes for food manufacturing was not detailed in the standard, due largely to its 'entire food chain' coverage. This led to further work championed by large food manufacturers including Kraft, Nestlé, DANONE and Unilever under the aegis of the Confederation of the Food and Drink Industries of the European Union (CIAA), which led to the introduction in 2008 of PAS 220:2008 (prerequisite programmes on food safety for food manufacturing).

The Foundation for Food Safety developed and has ownership of the FSSC 22000 standard, based primarily on the combination of the requirements of ISO 22000:2005 and PAS 220:2008. FSSC 22000 has received full recognition by the GFSI, having successfully passed through the benchmarking process. Licensed certification bodies can audit against the requirements and issue certificates.

Who should use FSSC 22000?

Unlike ISO 22000, which is applicable to all organizations along the food chain, FSSC 22000 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 vegetal 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. vitamin additives and bio-cultures), but excluding technical and technological aids

Note: transport and storage on site and as part of the operation are included (e.g. cheese ripening). It is applicable to all food manufacturing organizations in these categories, regardless of size and complexity, whether profit-making or not and whether public or private

Benefits of achieving certification to FSSC 22000

Customer satisfaction

Through delivery of products that consistently meet customer requirements including quality, safety and legality.

Reduced operating costs

Through continual improvement of processes and resulting operational efficiencies.

Operational efficiencies

By integrating prerequisite programmes (PRPs and OPRPs) and HACCP with the Plan-Do-Check-Act philosophy of ISO 9001 to increase the effectiveness of the food safety management system.

Improved stakeholder relationships

Including staff, customers and suppliers.

Legal compliance

By understanding how statutory and regulatory requirements impact the organization and its customers, and testing compliance through internal audits and management reviews.

Improved risk management

Through greater consistency and traceability of product.

Proven business credentials

Through independent verification against recognized standards.

Ability to win more business

Particularly where procurement specifications require certification as a condition to supply.

How it works

TOV America Process

TOV has a unique approach to certification which complies with the requirements for bodies providing audit and certification of management systems.

Enquiry & quote

Tell us about your organisation, scope and sites. We send a clear, fixed quotation.

Application review

We confirm scope, competence and audit time, then agree the audit programme with you.

Stage 1 audit

Documentation review and readiness check of your management system.

Stage 2 audit

On-site audit of how the system is implemented and how effective it is.

Certification decision

An independent reviewer decides on certification and your certificate is issued.

Surveillance audits

Annual audits confirm the system is maintained and keeps improving.

Recertification

A full re-audit in year three renews the certificate for another cycle.

FAQ

Frequently asked questions

What is the difference between ISO 22000 and FSSC 22000?+

ISO 22000 applies to all organizations along the food chain. FSSC 22000 adds PAS 220 prerequisite programmes for food manufacturers and is recognized by the GFSI.

What are PRPs and OPRPs?+

Prerequisite programmes (PRPs) and operational prerequisite programmes (OPRPs) are the basic hygiene and control measures that support HACCP in a food safety system.

How long is the certificate valid?+

A management-system certificate is valid for three years, with annual surveillance audits to keep it active and a recertification audit before it expires.

How long does certification take?+

It depends on size and readiness. Once your system is implemented, the Stage 1 and Stage 2 audits and the certification decision typically take a few weeks.

Can several standards be audited together?+

Yes. Standards built on the common Annex SL structure, such as ISO 9001, ISO 14001 and ISO 45001, can be audited together in an integrated audit.

How can my customers verify my certificate?+

Anyone can confirm a certificate with our online certificate search using the company name or certificate number.