LRQA Food EventGent, 1 December 2011

FSSC 22000: The global Food Safety Standard?

Cor Groenveld

Global Product Manager Food ServicesLRQA

Chairman Foundation for Food Safety Certification

Agenda

• FSSC 22000

• ISO Food Safety Management Standards

• Integrity of audits and certification

FSSC 22000

Food Safety System Certification Scheme ISO 22000 and PAS 220

Background and benefits of the scheme

• Need for international harmonisation of food safety standards

• Need for supply chain approach

• Use of existing, independent, international standards

• ISO 22000, PAS 220 (ISO 22002-1) and ISO 22003

• Scope: food & food ingredient manufacturing

• New: packaging material manufacturing (ISO 22000 & PAS 223)

• Stakeholder approval & commitment (industry, retailers).

• High quality food safety audits (integrity program)

• Management System Accreditation (ISO guide 17021)

• Independent scheme management

• Transparency

• Non profit approach

• www.fssc22000.com

Background and benefits of the scheme

Food Safety Management Systems: a model

Good Practices / PRP’s

HACCP principles (Codex Alimentarius)

Management System elements

• PAS xyz / ISO 22002-xyz • GAP,GMP,GDP, GRP’s• Codex Alimentarius: General Principles of Food Hygiene (CAC/RCP 1)

Codex Alimentarius: HACCP System and Guidelines for its application

elements of ISO-9001:2000

Food Safety Management Systems: a model

Good Practices / PRP’s

HACCP principles (Codex Alimentarius)

Management System elements

Basis

Food safety system

Food safety management system

Food Safety Management Systems: Certification

Sector PAS xyz / ISO 22002xyz

HACCP principles (Codex Alimentarius)

Management System elements

GAP assessment PRP’s

HACCP Codex Certification

FSSC 22000 Certification

ISO 22000 : 2005

• 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

• Initiated by Food Manufacturers and CIAA• Publicly Available Specification• Prerequisite programs on food safety for food

manufacturing• Additional to ISO 22000 (chapter 7.2.3)• Harmonization of food manufacturer’s PRP’s• Directly addresses requirements of GFSI• New: ISO TS 22002/1 is published as follow

up

PAS 220 : 2008 & ISO TS 22002-1

Requirements for:

• 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 requirements

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

ISO Guide 17021Certification bodyFood

Manufacturer

Accreditation body

ISO-22000 & PRP doc

& FSSC requirements

Certification regulation

& ISO-22003

Board of Stakeholders

Foundation for

Food Safety

Certification

FSSC 22000 certification

scheme

Certification process

Certified Accredited

Current Situation

• High commitment from Global Food Manufacturers

• Recognized by GFSI

• Accredited certification available from January 1st 2011

• JAZANZ, JAB, ANAB, Standards Council Canada and European Accreditation bodies (EA) accept the scheme

• Scheme documents and other information on website www.fssc22000.com

• New revision: GFSI guidance V6 & extension Packaging

• Board of Stakeholders in place

• 57 licensed CB’s, of which 29 accredited

• > 800 certificates since start Jan 2011

ISO developments

ISO Working Group Food Standards

• 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:

• 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

• 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 CategoriesRef. ISO 22003

Development of PAS for Pre-requisite Programs

In addition to PAS 220 the following PAS’ are published:

• PAS 222: PRP’s on food safety for manufacturing Food for Animals

• PAS 223: PRP’s on food safety for manufacturing Packaging Materials

ISO 22002/z: PRP’s Catering

ISO 22002/y: PRP’s Packaging

ManufacturingISO 22002/x: PRP’s Feed

Manufacturing

ISO 22002/1: PRP’s Food Manufacturing

Future expectation

Etc.

ISO 22000: generic FSMS standard

Integrity of Audits and Certification

How to ensure integrity of audits?What are the requirements?• GFSI requirements (Guidance Document)• Scheme requirements, including integrity programmes• Certification Body procedures / processes• Accreditation

Most critical factors:• Education, experience and skills of auditor• Initial qualification and training process of Certification Body• Qualification per scheme and sector• Sufficient time for the audit• Reviews and monitoring of the auditor• Continuous development of the auditor

cor.groenveld@lrqa.com www.food.lrqa.com

Follow us: www.twitter.com/lrqafoodConnect with me: http://nl.linkedin.com/in/corgroenveld

Any Questions?

Introduction

Lloyd’s Register Group at a glance• 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