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 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 Food Safety Management System

Prerequisite programs in ISO/TS 22002-1 and the ISO/TS 22002-4 include requirements for:
  • Construction and layout of building
  • Layout of premises and workspace
  • Utilities - air, water, energy
  • Waste disposal
  • Equipment suitability, cleaning and maintenance
  • Management of purchased material
  • Measures for prevention of cross contamination
  • Cleaning and sanitizing
  • Pest control
  • Personnel hygiene and employee facilities
  • Rework
  • Product recall procedures
  • Warehousing
  • Product information
  • Food defense, biovigilance and bioterrorism