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Introduction to ISO 22000 and FS22000 Certification (FSSC 22000)

Introduction to the ISO 22000:2005 and FS22000 (FSSC 22000) standards

ISO 22000 and FS22000 (Formerly known as FSSC 22000) are both standards for Food Safety Management Systems registration schemes. That means that the standards contain requirements for a Food Safety Management System that can be certified by an accredited body.

Any food organization will benefit from ISO 22000 Certification; it is an independent verification that the organization has an effective Food Safety Management System in place. The worldwide recognition of ISO 22000 Certification and FS22000 Certification means that all of the organization’s potential customers will be likely to recognize the registration.

Note: The abbreviation FSSC 22000 has recently been changed to FS22000 for simplicity. They are the same certification scheme.

Differences between ISO 22000 and FS22000 standards

The ISO 22000 scheme and the FS22000 scheme differ slightly. ISO 22000 Certification applies to all organizations in the food chain. FS22000 Certification applies only to food manufacturers, and is recognized by the Global Food Safety Initiative, GFSI. The FS22000 scheme requirements are made up of the ISO 22000:2005 standard and one more document, the PAS 220:2008.

Although ISO 22000 includes a section on Prerequisite programs(PRPs) , it does not call out specific requirements on what must be in them. It puts the responsibility on the organization to determine the necessary elements of the PRPs. This helps make the ISO 22000 applicable to all organizations in the food chain.

The Global Food Safety Initiative (GFSI) benchmarks certification or registration schemes. Many large retailers and multinational food organizations require suppliers to use a GFSI benchmarked scheme. When GFSI looked at the ISO 22000 standard, they determined that they would like to see more specific requirements for PRPs, applying to food manufacturers. Because ISO 22000 lacked this detail, GFSI assisted in the creation of the Publicly Available Specification, PAS 220, published by BSI. This document contains detailed requirements for PRPs. When the two documents are combined they make up the FSSC 22000 Scheme, which has been fully recognized and accepted by GFSI.

ISO has now published a document similar to the PAS 220, a technical specification called ISO/TS 22002-1. This has the same requirements as the PAS 220, and may be used by food manufacturers seeking registration to ISO 22000.

ISO 22000 makes up the majority of the FS22000 system. We will focus on these requirements in this blog on ISO 22000 and FS22000, and will refer to the system as ISO 22000. Remember that ISO 22000 is part of FS22000 and the information applies to both of the registration schemes. For the additional PAS 220 document and requirements see our page on PRPs.

What is ISO 22000?

The current version of ISO 22000 is ISO 22000:2005. It is a set of requirements for a Food Safety Management System (FSMS) established to address the need for a worldwide standard that is supported by an independent international organization to encourage harmonization of national and private standards.

Worldwide, many different standards exist. Because of this various HACCP requirements or criteria are applied in individual countries, and can differ in content and levels, some calling for 3rd party auditing. In different countries the auditors have different levels of experience and knowledge, resulting in various levels of implementation. By having the internationally constant ISO 22000 the hope is to overcome these variations and provide one system that is recognized worldwide.

ISO 22000 applies to all stages of the supply chain. It is aligned with ISO 9001 to enhance compatibility with existing management system approaches. ISO 22000 can be applied to any stage of the supply chain, from feed producers and food manufacturers to transporters.

Where can you get more information on the requirements of ISO 22000?

Watch and/or download “Introduction to ISO 22000″

Where can you purchase the ISO 22000 standards?

Purchase ISO 22000:2005

Purchase ISO/TS 22002-1

Purchase ISO Food Safety Pack of Standards

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3 Responses to Introduction to ISO 22000 and FS22000 Certification (FSSC 22000)

  1. ISO 22000 certification April 3, 2010 at 9:03 am #

    Good Information and Good Source for ISO 22000 Certification. Here I got enough information and some required documents. Thanks for sharing

  2. rahayu August 17, 2010 at 11:49 pm #

    please let me know how the small organization will implement this standard (implement all clause(s) in the standard). do they have to implement all the clause(s)? tq

  3. vinca August 19, 2010 at 2:07 pm #

    Each company, large or small, will need to implement all the clauses. However, a small company will have a simpler system than a large or more complex company will.

    To implement the standard in a small organization, start with some training for your project manager (PM) so they understand what the standard is asking your company to do. I recommend “Understanding 22000“, a computer training that you can download and use right away.

    Once your PM has an understanding of the requirements the next step is to compare your current system to the requirements of the standard. This is best done through a Gap Analysis. To conduct a gap analysis, use a checklist with the requirements of the standard and go through your facility checking to see what requirements you already comply with, and noting the ones that you will need to address. This information will be used to set up your project plan. The items you need to address become your “task list”

    Once you have your task list, you will put together a plan for the implementation project. If you need help with this I recommend our workbook which will coach your project manager through each step of the project, from putting together the plan, to training the team, developing prerequisite programs, creating a HACCP plan and implementing the 22000 procedures.

    When your plan is developed you will want to assign members to the Food Safety Team. The food safety team will be responsible for a significant part of the implementation, including the development of the prerequisite programs and the HACCP plan mentioned above.

    In addition to the prerequisite programs and HACCP plan, Food Safety Management Systems procedures will need to be developed, documented and implemented. These typically include:

    Document Control
    Control of Quality Records
    Management Responsibility
    Communication
    Emergency Preparedness
    Competence, Awareness and Training
    Infrastructure
    Control of Nonconformity
    Prerequisite Programs
    Preliminary Steps to Hazard Analysis
    Responsibilities of the Food Safety Team
    HACCP
    Verification Planing
    Traceability
    Validation of Control Measures
    Control of Monitoring Devices
    Food Safety Management System Verification, and
    Internal Audits

    In addition to these documents you will have any type of work instructions or documents that control production and how the food processing or handling is performed.

    Our food safety professionals have written each one of these procedures for you to use. Click Here for the documentation package

    After you have documented and implemented Prerequisite Programs, HACCP and Food Safety Management Procedures you will need to train an internal audit team and start internal audits. You can use our Internal Auditor Training CD to train your auditors and get your internal audit program started. I recommend doing at least two internal audits of your facility before your registration audit. This will help make sure your system is ready for certification.

    You will also want to make sure that you have started to hold management review, do corrective actions and fully implement your procedures. Then you are ready to schedule your certification audit.

    As you can see, these steps will be similar for a large company or a small company. The difference is the level of complexity that the prerequisite programs, HACCP and food safety management procedures will have.

    Thanks for your comment; let us know if you have any other questions we can help with.

    Cynthia Weber
    http://www.22000-Tools.com

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