Dear all,,,
Please heLp me,, 
Now we are looking for FSSC 22000 certification. I'm slightly confused about the documentation requirements. Can anyone help in finalizing the documentation requirements intended for primary packaging manufacturers.
Our products have direct contact with foods.
Regards 
Hi Mulyana,
You can gain
FSSC 22000 Certification as a food packaging supplier by complying with
ISO 22000 2005 Food safety management systems — Requirements for any organization in the food chain and
PAS 223 2011 Prerequisite programmes and design requirements for food safety in the manufacture and provision of food packagingYour documentation should be sufficient cover requirements of both:
ISO 22000 2005 Food safety management systems — Requirements for any organization in the food chain4.
Food Safety Management System4.1 General Requirements
4.2 Documentation
4.2.2 Document Control
4.2.2 Document Control
4.2.3 Record Control
5. Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 FSQMS Planning
5.4 Responsibility & Authority
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Contingency preparedness and response
5.8 Management Review
6. Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.2 Competence, Awareness and Training
6.3 Infrastructure
6.4 Work Environment
7. Planning and Realisation of Safe Products
7.1 General Planning and Realisation of Safe Products
7.2 Prerequisite Programmes:
a) construction and lay-out of buildings and associated utilities
b) lay-out of premises, including workspace and employee facilities
c) supplies of air, water, energy and other utilities
d) supporting services, including waste and sewage disposal
e) the suitability of equipment and its accessibility
f) management of purchased materials, supplies, disposals and handling of products
g) measures for the prevention of cross contamination
h) cleaning and sanitizing
i) pest control
j) personnel hygiene
k) other aspects as appropriate
7.3 Preliminary steps to enable Hazard analysis
7.4 Hazard Analysis
7.5 Operational Control
7.5 Establishing the Operational PRPs
7.5 Establishing the Operational Pre-requisites
7.6 Establishing the
HACCP plan
7.7 Updating of preliminary information and documents specifying the PRP(s) and
HACCP plan
7.8 Verification Planning
7.9 Traceability System
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially unsafe products
7.10.4 Withdrawals
8. Validation, Verification and Improvement of the
FSMS8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 FSQMS Verification
8.4.1 Internal audits
8.4.2 Evaluation of Individual Verification results
8.4.3 Analysis of results of Verification activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 FSQMS updating
PAS 223 2011 Prerequisite programmes and design requirements for food safety in the manufacture and provision of food packaging (Future publication ISO/WD TS 22002-4 Prerequisite programmes on food safety - Part 4: Food packaging manufacturing)
Section 4 Establishments
PRP 4.1 General Requirements (Design and Construction of Buildings)
PRP 4.2 Environment Prerequisite Programmes
PRP 4.3 Site Location and Standards
Section 5 Layout & Workspace
PRP 5.1 General Requirements (Layout of Premises and Workspace)
PRP 5.2 Internal Design, Layout & Traffic Patterns
PRP 5.3 Internal Structure
PRP 5.4 Equipment Design and Location
PRP 5.5 Temporary Mobile Structures
PRP 5.6 Storage
Section 6 Utilities
PRP 6.1 General Requirements (Utilities)
PRP 6.2 Control of Water Supply
PRP 6.3 Control of Air Quality & Ventilation
PRP 6.4 Control of
Compressed Air and Gases
PRP 6.5 Lighting
Section 7 Waste
PRP 7.1 General Requirements (Waste)
PRP 7.2 Waste Containers
PRP 7.3 Waste Management & Removal
PRP 7.4 Drains & Drainage
Section 8 Equipment Suitablity
PRP 8.1 General Requirements (Equipment)
PRP 8.2 Hygienic Design
PRP 8.3 Food Packaging Contact Surfaces
PRP 8.4 Testing & Monitoring
PRP 8.5 Preventative & Corrective Maintenance
Section 9 Purchased Materials & Services
PRP 9.1 General Requirements (Purchasing)
PRP 9.2 Selection & Management of Supplier
PRP 9.3 Incoming Raw Materials
Section 10 Contamination and Migration
PRP 10.1 General Requirements (Prevention of Contamination)
PRP 10.2 Microbiological Contamination
PRP 10.3 Physical Contamination
PRP 10.4 Chemical Contamination
PRP 10.5 Chemical Migration
PRP 10.6 Allergen Management
Section 11 Cleaning
PRP 11.1 General Requirements (Cleaning)
PRP 11.2 Cleaning Agents and Tools
PRP 11.3 Cleaning Procedures
PRP 11.4 Monitoring of Cleaning Effectiveness
Section 12 Pest Control
PRP 12.1 General Requirements (Pest Control)
PRP 12.2 Pest Control Programmes
PRP 12.3 Prevention Access
PRP 12.4 Harbourage & Infestations
PRP 12.5 Monitoring & Detection
PRP 12.6 Eradication
Section 13 Personal Hygiene and Facilities
PRP 13.1 General Requirements (Personal Hygiene and Facilities)
PRP 13.2 Personnel Hygiene Facilities & Toilets
PRP 13.3 Staff Canteens & Designated Eating Areas
PRP 13.4 Workwear & Protective Clothing
PRP 13.5 Illness & Injuries
PRP 13.6 Personal Cleanliness
PRP 13.7 Personal Behaviour
Section 14 Rework
PRP 14.1 General Requirements (Rework)
PRP 14.2 Storage Identification and Traceability
PRP 14.3 Rework Usage
Section 15 Withdrawal Procedures
PRP 15.1 General Requirements (Withdrawal Procedure)
PRP 15.2 Withdrawal Requirements
Section 16 Storage and Tranpsort
PRP 16.1 General Requirements (Storage and Transport)
PRP 16.2 Warehousing Requirements
PRP 16.3 Vehicles, Conveyances & Containers
Section 17 Food Packaging Information and Consumer Awareness
PRP 17.1 General Requirements (Food Packaging Information and Consumer Awareness)
Section 18 Food Defence, Biovigilance and Bioterrorism
PRP 18.1 General Requirements (Food Defence, Biovigilance and Bioterrorism)
PRP 18.2 Access Controls
Section 19 Food Packaging Design and Development
PRP 19.1 General Requirement (Food Packaging Design and Development)
PRP 19.2 Communication & Change Control
PRP 19.3 Design
PRP 19.4 Specifications
PRP 19.5 Process Validation
Kind regards,
Tony
