What are the FSSC 22000 requirements?

FSSC 22000 requires that you design and document a Food Safety Management System (FSMS). The ISO 22000 and the ISO 22002-1 standard contain the specific requirements to be addressed by the FSMS. (Purchase ISO Standards)

Requirements in the ISO 22000 Standard include :

• Having an overall Food Safety Policy for your organization, developed by top management.
• Setting objectives that will drive your companies efforts to comply with this policy.
• Planning and designing a management system and documenting the system.
• Maintaining records of the performance of the system.
• Establishing a group of qualified individuals to make up a Food Safety Team.
• Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
• Having an emergency plan
• Holding management review meetings to evaluate the performance of the FSMS
• Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
• Following HACCP principles
• Establishing a traceability system for identification of product
• Establishing a corrective action system and control of nonconforming product
• Maintaining a documented procedure for handling withdrawal of product
• Controlling monitoring and measuring devices
• Establishing and maintaining and internal audit program
• Continually updating and improving the FSMS

Prerequisite programs in ISO 22002-1 and the PAS 220 include requirements for:

• Construction and layout of building
• Layout of premises and workspac
• Utilities - air, water, energ
• Waste disposa
• Equipment suitability, cleaning and maintenanc
• Management of purchased material
• Measures for prevention of cross contaminatio
• Cleaning and sanitizing
• Pest control
• Personnel hygiene and employee facilities
• Rework
• Product recall procedures
• Warehousing
• Product information
• Food defense, biovigilance and bioterrorism