Posted 25 January 2013 - 03:24 AM
BRC vs FSSC - we have certified to BRC for 5 years with great success. Another manager is now driving towards FSSC. We supply fresh fruit to South African and European retailers. Can anyone please share their thoughts. What will this mean to transition to FSSC seeing I dont have much FSSC experience, and not wanting to replace a successfully implemented standard with another just for the sake of it.
Thanks very much!
Hi there,You will need to get yourself copies of the relevant standards, ISO 22000:2005 and TS/ISO22002-1 2009.The main difference will be with regard to the requirements for HACCP in ISO 22000. If you look at the following clauses: 7.4.3 Hazard assessment
7.4.4 Selection and assessment of control measures
7.5 Establishing the operational prerequisite programmes (PRPs)
7.6 Establishing the HACCP plan
In ISO 22000 there is a requirement to establish prerequisites and then categorisation of control measures into operational prerequisite programmes and critical control points and then development of documentation for both. The methodology for determining operational prerequisite programmes and critical control points is described in ISO 22000 Clause 7.4.4 Selection and assessment of control measures: The selection and categorization shall be carried out using a logical approach that includes assessments with regard to the following: a) its effect on identified food safety hazards relative to the strictness applied; b) its feasibility for monitoring c) its place within the system relative to other control measures; d) the likelihood of failure in the functioning of a control measure or significant processing variability; e) the severity of the consequence(s) in the case of failure in its functioning; f) whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s); g) synergistic effects Control measures categorized as belonging to the HACCP plan shall be implemented in accordance with 7.6. Other control measures shall be implemented as operational PRPs according to 7.5.
As per BRC -CCP's are documented in the HACCP plan including:
a) hazard(s)
b) control measure(s)
c) critical limit(s)
d) monitoring procedure(s)
e) corrections and corrective action(s) to be taken if critical limits are exceeded
f) responsibilities and authorities
g) record(s) of monitoring
In ISO 22000 the same document requirements for CCP's above apply to operational prerequisite programmes with the exception that there are no critical limits.
Regards,
Tony
Edited by Tony-C, 25 January 2013 - 03:29 AM.