The FSC 22000 was developed to create confidence that an effective and harmonized food safety system has been established to manage and ensure the safety and suitability of food at every step in the food chain. The certification scheme has been given full recognition by the Global Food Safety Initiative in February of 2010.
Technical specifications for Good Manufacturing Practices, as outlined in ISO/TSS22002-1 were included in the scheme, together with the ISO22000 series. Technical specifications for Certification Bodies to ensure impartiality and competence are outlined in ISO22003.
ISO 22000 sets out specific food safety requirements for organizations in the food chain. It requires that all hazards that may be reasonably expected to occur be identified and assessed, resulting in a clear determination of those to be controlled. It requires food safety hazards controls to be in place in the manufacturing processes and also in the work environment.
ISO/TS 22002-1 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety
- Understanding the FSSC 22000, ISO 22000 and ISO/TS 22002-1 requirements for food manufacturers
- Awareness on the key elements to ensure food safety along the food chain up to the point of final consumption
- The practical aspects of establishing, implementing and maintaining an effective prerequisite programmes (PRP) in the organisation.
- Gain an understanding of the FSSC 22000, ISO 22000 and ISO/TS 22002-1 Standards requirements.
- Adequate knowledge to implement and manage the system
- Gain knowledge of the relevant techniques relating to food safety
- Sharing of experience with the tutor
Presentations, role-plays, group discussion, lectures
What is Food Safety System Certification Scheme FSSC 22000?
ISO 22000 Requirements
- FSMS requirements
- Management responsibility
- Resource management
- Planning and realization of safe products
- Validation, verification and improvement of the FSMS
ISO/TS 22002-1 Requirements
- Construction and layout of buildings
- Layout of premises and workspace
- Utilities – air, water, energy
- Waste disposal o Equipment suitability, cleaning and maintenance
- Management of purchased materials
- Measures for the prevention of cross contamination
- Cleaning and sanitizing
- Pest control
- Personnel hygiene and employee facilities
- Product recall procedures
- Product information and consumer awareness