FSSC 22000

FSSC 22000 (Food Safety System Certification 22000) is an internationally recognized food safety management certification scheme, recognized by the GFSI (Global Food Safety Initiative). It was designed to ensure food safety at all stages of the supply chain, except primary production, and it applies to industries involved in the manufacture, processing, packaging, storage, and distribution of food.

FSSC 22000 is based on ISO 22000 and incorporates prerequisite programs (PRPs) as defined in ISO/TS 22002-1 through 6, along with additional requirements that ensure the system’s effectiveness. It is considered equivalent to other top international food safety standards (e.g., BRCGS, IFS Food Standard, SQF Food Safety Code level 2) and provides businesses with a high level of credibility and recognition in international markets.

FSSC 22000 is intended for any business in the food chain, excluding primary production, that operates in the production, processing, packaging, transportation, storage, and distribution of food, ingredients, and additives, as well as those involved in the manufacturing of packaging materials. It is best suited to companies with export activities requiring acceptance by leading food companies worldwide. It is also for businesses whose strong point is their infrastructure, seeking to distinguish themselves by implementing more demanding measures to ensure product safety.

FSSC 22000 is developed following these steps:

• Establishing management procedures required by ISO 22000
• Evaluating and improving infrastructure, along with production conditions and processes, according to legal requirements and prerequisites (PRPs)
• Forming a food safety team with the knowledge and experience to develop and implement an effective system, and appointing a team leader
• Describing raw materials, ingredients, and materials that come into contact with food
• Describing the product and determining its intended and unintended uses
• Designing a flow diagram covering all stages of the product’s production
• Verifying the flow diagram during production
• Identifying and assessing all possible hazards that may arise
• Determining the preventive measures needed to prevent or keep hazards within acceptable levels, and classifying them into operational prerequisite programs (OPRPs) and critical control points (CCPs)
• Defining critical limits for each CCP to ensure the CCP remains under control
• Implementing monitoring systems for CCPs and OPRPs
• Establishing corrections and corrective actions to be taken when monitoring indicates a specific CCP or OPRP is out of control
• Defining the procedures for verification and validation of the system
• Establishing additional procedures aimed at facilitating the effective application of the system, including the relevant technical specification requirements
• Implementing an effective record-keeping system
• Training personnel
• Validating and implementing the system
• Reviewing and modifying the system if needed
• Conducting an internal audit

Like most management systems, FSSC 22000 can be implemented as a standalone system or integrated into other management systems already operating in the company. Businesses already implementing ISO 22000 will not find it difficult to achieve effective FSSC 22000 implementation if infrastructure is one of their strong points. Companies already using BRCGS, IFS, or SQF will find that FSSC 22000 is more focused on food safety than on quality, and thus will be able to adopt it without undue difficulty.

Companies that do not have any system in place will need to work with a specialized consultant or train personnel in food safety. A well-chosen consultant can help develop a functional system that is easily implemented and tailored to the company’s needs.

The certification process begins with evaluating the company’s compliance with legal requirements related to product safety, assessing the infrastructure, and reviewing the food safety management system. After a positive recommendation or the resolution of any deviations found by the Certification Body, the system’s implementation is assessed.

If the standard’s requirements are met, the Certification Body issues the Certificate. In the event of significant deviations, corrective actions are required, and once they are completed, the Certificate is issued. Minor deviations must be addressed by the next assessment. The Certificate is valid for three years, provided that system requirements continue to be met. Ongoing compliance is typically confirmed through annual evaluations by the Certification Body.

FSSC 22000’s main advantage is its recognition by the GFSI as an equivalent to other standards like the BRCGS Global Standard for Food Safety, IFS Food Standard, and SQF Food Safety Code (level 2). At the same time, it is a system more heavily oriented toward food safety, without imposing stricter quality requirements, which might be a benefit for a company focusing primarily on food safety. Companies already implementing ISO 22000 and with strong infrastructure can easily upgrade their system to meet FSSC 22000 by fulfilling the additional requirements of the technical specifications and obtain certification.