Posted 19 June 2015 - 05:34 AM
Hi there,
There are three elements to FSSC 22000 packaging certification, compliance with ISO 22000, ISO/TS 22002-4 (PAS 223) and FSSC 22000 Certification scheme additional requirements:
ISO 22000 2005 Food safety management systems - Requirements for any organization in the food chain
4. Food Safety Management System
4.1 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 FSMS
8.1 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
(ISO/TS 22002-4 2013 Prerequisite programmes on food safety - Part 4: Food packaging manufacturing)
4 Establishments
4.1 General requirements
4.2 Environment
4.3 Locations of establishments
5 Layout of premises and workspace
5.1 General requirements
5.2 Internal design, layout and traffic patterns
5.3 Internal structures and fittings
5.4 Equipment
5.5 Temporary/mobile structures
5.6 Storage
6 Utilities
6.1 General requirements
6.2 Water supply
6.3 Air quality and ventilation
6.4 Compressed air and other gases
6.5 Lighting
7 Waste
7.1 General requirements
7.2 Containers for waste
7.3 Waste management and removal
7.4 Drains and drainage
8 Equipment suitability and maintenance
8.1 General requirements
8.2 Hygienic design
8.3 Food Packaging contact surfaces
8.4 Testing and Monitoring
8.5 Preventive and corrective maintenance
9 Purchased materials and services
9.1 General requirements
9.2 Selection and management of suppliers
9.3 Incoming raw material requirements
10 Contamination and migration
10.1 General requirements
10.2 Microbiological contamination
10.3 Physical contamination
10.4 Chemical contamination
10.5 Chemical migration
10.6 Allergen management
11 Cleaning
11.1 General requirements
11.2 Cleaning agents and tools
11.3 Cleaning programmes
11.4 Monitoring cleaning programme effectiveness
12 Pest control
12.1 General requirements
12.2 Pest control programmes
12.3 Preventing access
12.4 Harbourage and infestations
12.5 Monitoring and detection
12.6 Eradication
13 Personnel hygiene and employee facilities
13.1 General requirements
13.2 Personnel hygiene facilities and toilets
13.3 Staff canteens and designated eating areas
13.4 Workwear and protective clothing
13.5 Illness and injuries
13.6 Personal cleanliness
13.7 Personal behavior
14 Rework
14.1 General requirements
14.2 Storage, identification and traceability
14.3 Rework usage
15 Withdrawal procedures
15.1 General requirements
15.2 Withdrawal requirements
16 Storage and transport
16.1 General requirements
16.2 Warehousing requirements
16.3 Vehicles, conveyances and containers
17 Packaging information and consumer awareness
17.1 General requirements
18 Food defence, biovigilance and bioterrorism
18.1 General requirements
18.2 Access controls
19 Food Packaging design and development
19.1 General requirements
19.2 Communication and change control
19.3 Design
19.4 Specifications
19.5 Process validation
FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs PART I REQUIREMENTS FOR ORGANIZATIONS THAT REQUIRE CERTIFICATION
Appendix I A
ADDITIONAL REQUIREMENTS
1. Specifications for services
2. Supervision of personnel in application of food safety principles
3. Specific regulatory requirements
4. Announced, but unscheduled audits of certified organisations
5. Management of Inputs
Regards,
Tony
