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What is the difference between ISO 22000 & FSSC 22000?


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#1 chichai

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Posted 17 October 2016 - 05:33 AM

Good day! May i ask the difference between ISO22000 and FSSC22000? We just had our HACCP certification and the auditor told us to follow ISO docs. Now there's FSSC. Which one is better and do you have manuals/books for reference? Thanks!


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#2 Charles.C

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Posted 17 October 2016 - 06:37 AM

Good day! May i ask the difference between ISO22000 and FSSC22000? We just had our HACCP certification and the auditor told us to follow ISO docs. Now there's FSSC. Which one is better and do you have manuals/books for reference? Thanks!

 

Hi chichai,

 

From a customer's POV the key difference is usually that fssc22000 is GFSI recognized. ISO22000 is not.

 

If you do not know what GFSI is, can see this parallel thread -

 

http://www.ifsqn.com...c22000-ifs-sqf/

 

The practical difference is that approx. -

 

FSSC22000 = iso22000 + iso22002-1 (for food)


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Kind Regards,

 

Charles.C


#3 chichai

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Posted 17 October 2016 - 07:27 AM

Thanks Charles! Any reference material i can work with my documentations? 


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#4 Tony-C

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Posted 19 October 2016 - 06:07 AM

Good day! May i ask the difference between ISO22000 and FSSC22000? We just had our HACCP certification and the auditor told us to follow ISO docs. Now there's FSSC. Which one is better and do you have manuals/books for reference? Thanks!

 

Hi Chichai,

 

The main difference is the specific requirements of TECHNICAL SPECIFICATION ISO/TS 22002-1 Prerequisite programmes on food safety - Part 1: Food manufacturing in the FSSC 22000 Certification Scheme.

 

TS ISO 22002 Sections and Summary of Clauses:
4. Construction and layout of buildings
4.1 General requirements
4.2 Environment
4.3 Locations of establishments
5. Layout of premises workspace
5.1General requirements
5.2 Internal design, layout and traffic patterns
5.3 Internal structures
5.4 Location of equipment
5.5 Laboratory facilities
5.6 Temporary/mobile premises and vending machines
5.7 Storage of food, packaging materials, ingredients and non food chemicals
6. Utilities – air, water, energy
6.1 General requirements
6.2 Water supply
6.3 Boiler chemicals
6.4 Air quality ventilation
6.5 Compressed air and other gases
6.6 Lighting
7. Waste disposal
7.1 General requirements
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and removal
7.4 Drains and drainage
8. Equipment suitability, cleaning and maintenance
8.1 General requirements
8.2 Hygienic design
8.3 Product contact surfaces
8.4 Temperature control and monitoring equipment
8.5 Cleaning plant, utensils and equipment
8.6 Preventive and corrective maintenance
9. Management of purchased materials
9.1 General requirements
9.2 Selection and management of suppliers
9.3 Incoming material requirements (raw/ingredients/packaging)
10. Measures for prevention of cross contamination
10.1 General requirements
10.2 Microbiological cross contamination
10.3 Allergen management
10.4 Physical contamination
11. Cleaning and sanitizing
11.1 General requirements
11.2 Cleaning and sanitizing agents and tools
11.3 Cleaning and sanitizing programmes
11.4 Cleaning in place (CIP) systems
11.5 Monitoring sanitation 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 Work wear and protective clothing
13.5 Health status
13.6 Illness and injuries
13.7 Personal cleanliness
13.8 Personal behaviour
14. Rework
14.1 General requirements
14.2 Storage. Identification and traceability
14.3 Rework usage
15. Product recall procedures
15.1 General requirements
15.2 Product recall requirements
16. Warehousing
16.1 General requirements
16.2 Warehousing requirements
16.3 Vehicles, conveyances and containers
17. Product information/consumer awareness
Product information
Labelling of pre-packaged foods
18. Food defence, biovigilance and bioterrorism
18.1 General requirements 
18.2 Access controls
 
You will also need to comply with additional requirements for the FSSC 22000 certification scheme which are regularly updated and published on the FSSC 22000 website.
 
Currently these include:
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
6. Management of natural resources such as water and soil regarding animal production
7. Food defence, bio vigilance and bioterrorism (extension to animal production)
 
Kind regards,
 
Tony

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#5 chichai

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Posted 20 October 2016 - 09:08 AM

Can i just transfer to another department  :happydance:

Thanks Tony!  :biggrin:  


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#6 alvindman

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Posted 28 October 2016 - 07:00 AM

It is easy.

 

ISO 22000: The ISO standard; in simplest terms it is ISO 9001 + HACCP + cGMP

 

 

FSSC 22000: ISO 22000 + ISO T/S 22001 (part 1 for food manufacturing) + Additional requirements

 

It sounds intimidating at first but it is very systematic actually.


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#7 Charles.C

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Posted 28 October 2016 - 07:28 AM

It is easy.

 

ISO 22000: The ISO standard; in simplest terms it is ISO 9001 + HACCP + cGMP

 

 

FSSC 22000: ISO 22000 + ISO T/S 22001 (part 1 for food manufacturing) + Additional requirements

 

It sounds intimidating at first but it is very systematic actually.

 

Hi Alvindman,

 

"22001" should probably be 22002. See Post 2

 

Some (many?)  people might include cGMP as part of HACCP. (= PRPs).


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Kind Regards,

 

Charles.C


#8 tharinduth

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Posted 04 May 2017 - 11:09 AM

 

Hi Chichai,

 

The main difference is the specific requirements of TECHNICAL SPECIFICATION ISO/TS 22002-1 Prerequisite programmes on food safety - Part 1: Food manufacturing in the FSSC 22000 Certification Scheme.

 

TS ISO 22002 Sections and Summary of Clauses:
4. Construction and layout of buildings
4.1 General requirements
4.2 Environment
4.3 Locations of establishments
5. Layout of premises workspace
5.1General requirements
5.2 Internal design, layout and traffic patterns
5.3 Internal structures
5.4 Location of equipment
5.5 Laboratory facilities
5.6 Temporary/mobile premises and vending machines
5.7 Storage of food, packaging materials, ingredients and non food chemicals
6. Utilities – air, water, energy
6.1 General requirements
6.2 Water supply
6.3 Boiler chemicals
6.4 Air quality ventilation
6.5 Compressed air and other gases
6.6 Lighting
7. Waste disposal
7.1 General requirements
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and removal
7.4 Drains and drainage
8. Equipment suitability, cleaning and maintenance
8.1 General requirements
8.2 Hygienic design
8.3 Product contact surfaces
8.4 Temperature control and monitoring equipment
8.5 Cleaning plant, utensils and equipment
8.6 Preventive and corrective maintenance
9. Management of purchased materials
9.1 General requirements
9.2 Selection and management of suppliers
9.3 Incoming material requirements (raw/ingredients/packaging)
10. Measures for prevention of cross contamination
10.1 General requirements
10.2 Microbiological cross contamination
10.3 Allergen management
10.4 Physical contamination
11. Cleaning and sanitizing
11.1 General requirements
11.2 Cleaning and sanitizing agents and tools
11.3 Cleaning and sanitizing programmes
11.4 Cleaning in place (CIP) systems
11.5 Monitoring sanitation 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 Work wear and protective clothing
13.5 Health status
13.6 Illness and injuries
13.7 Personal cleanliness
13.8 Personal behaviour
14. Rework
14.1 General requirements
14.2 Storage. Identification and traceability
14.3 Rework usage
15. Product recall procedures
15.1 General requirements
15.2 Product recall requirements
16. Warehousing
16.1 General requirements
16.2 Warehousing requirements
16.3 Vehicles, conveyances and containers
17. Product information/consumer awareness
Product information
Labelling of pre-packaged foods
18. Food defence, biovigilance and bioterrorism
18.1 General requirements 
18.2 Access controls
 
You will also need to comply with additional requirements for the FSSC 22000 certification scheme which are regularly updated and published on the FSSC 22000 website.
 
Currently these include:
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
6. Management of natural resources such as water and soil regarding animal production
7. Food defence, bio vigilance and bioterrorism (extension to animal production)
 
Kind regards,
 
Tony

 

Hi Tony,

 

Your comment is very supportive. Additionally could you please explain "Supervision of personnel in application of food safety principles" with an example?

 

Thank you in advance.  :sleazy:


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#9 melle

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Posted 04 May 2017 - 11:24 AM

Hi Tharinduth,

 

This is what the scheme says about that:

 

2.1.4.2 Supervision of personnel The organization in the food chain shall ensure the effective supervision of the personnel in the correct application of the food safety principles and practices commensurate with their activity.

 

You can find the scheme requirements over here:

 

http://www.fssc22000...-vfinal-def.pdf


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#10 Tony-C

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Posted 04 May 2017 - 12:59 PM

Hi Tony,

 

Your comment is very supportive. Additionally could you please explain "Supervision of personnel in application of food safety principles" with an example?

 

Thank you in advance.  :sleazy:

 

Thank you tharinduth,

 

To add to Melle's post, GFSI benchmark requirements state:

GFSI Requirement
GMP C 20
Training
The standard shall require that a system be in place to ensure that all employees are adequately trained, instructed and supervised in food safety principles and practices, commensurate with their activity.
 

Neither ISO 22000* nor ISO 22002 cover this off specifically therefore it is included in the 'additional requirements' for the FSSC 22000 Certification Scheme.

 

* ISO 22000 does state: 7.2.3 When selecting and/or establishing PRP(s), the organization shall consider and utilize appropriate information [e.g. statutory and regulatory requirements, customer requirements, recognized guidelines, Codex Alimentarius Commission (Codex) principles and codes of practices, national, international or sector standards]. CAC/RCP 1-1969 (Rev.4-2003), Recommended International Code of Practice — General Principles of Food Hygiene is in the reference list and this document does have several references to the requirement of supervision of personnel.

 

In plain English you need to supervise staff to a degree based on the risk (food safety) of their activity and their level of training/qualification/experience.

 

Kind regards,

 

Tony


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