I am trying to build a presentation in regards to what FSSC 22000 is. I am a new grad and relatively new to the food industry. I understand that FSSC 22000 is not as simple as SQF. I understand that it is built upon an ISO program and something else.
Can you tell me exactly what FSSC 22000 really is?
Also, where would I be able to find the requirements for FSSC 22000? Does it need pre-requisite programs? I know HACCP is required which we have already developed.