9 replies to this topic

[chichai]

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!

[Charles.C]

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)

[chichai]

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

[Tony-C]

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

[chichai]

Can i just transfer to another department 

Thanks Tony!    

[alvindman]

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.

[Charles.C]

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).

[tharinduth]

 

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. 

[melle]

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

[Tony-C]

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. 

 

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