What is the difference between ISO 22000 & FSSC 22000?
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!
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)
Thanks Charles! Any reference material i can work with my documentations?
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.
Can i just transfer to another department :happydance:
Thanks Tony! :biggrin:
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.
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).
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 buildings4.1 General requirements4.2 Environment4.3 Locations of establishments5. Layout of premises workspace5.1General requirements5.2 Internal design, layout and traffic patterns5.3 Internal structures5.4 Location of equipment5.5 Laboratory facilities5.6 Temporary/mobile premises and vending machines5.7 Storage of food, packaging materials, ingredients and non food chemicals6. Utilities – air, water, energy6.1 General requirements6.2 Water supply6.3 Boiler chemicals6.4 Air quality ventilation6.5 Compressed air and other gases6.6 Lighting7. Waste disposal7.1 General requirements7.2 Containers for waste and inedible or hazardous substances7.3 Waste management and removal7.4 Drains and drainage8. Equipment suitability, cleaning and maintenance8.1 General requirements8.2 Hygienic design8.3 Product contact surfaces8.4 Temperature control and monitoring equipment8.5 Cleaning plant, utensils and equipment8.6 Preventive and corrective maintenance9. Management of purchased materials9.1 General requirements9.2 Selection and management of suppliers9.3 Incoming material requirements (raw/ingredients/packaging)10. Measures for prevention of cross contamination10.1 General requirements10.2 Microbiological cross contamination10.3 Allergen management10.4 Physical contamination11. Cleaning and sanitizing11.1 General requirements11.2 Cleaning and sanitizing agents and tools11.3 Cleaning and sanitizing programmes11.4 Cleaning in place (CIP) systems11.5 Monitoring sanitation effectiveness12. Pest control12.1 General requirements12.2 Pest control programmes12.3 Preventing access12.4 Harbourage and infestations12.5 Monitoring and detection12.6 Eradication13. Personnel hygiene and employee facilities13.1 General requirements13.2 Personnel hygiene facilities and toilets13.3 Staff canteens and designated eating areas13.4 Work wear and protective clothing13.5 Health status13.6 Illness and injuries13.7 Personal cleanliness13.8 Personal behaviour14. Rework14.1 General requirements14.2 Storage. Identification and traceability14.3 Rework usage15. Product recall procedures15.1 General requirements15.2 Product recall requirements16. Warehousing16.1 General requirements16.2 Warehousing requirements16.3 Vehicles, conveyances and containers17. Product information/consumer awarenessProduct informationLabelling of pre-packaged foods18. Food defence, biovigilance and bioterrorism18.1 General requirements18.2 Access controlsYou 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 services2. Supervision of personnel in application of food safety principles3. Specific regulatory requirements4. Announced, but unscheduled audits of certified organisations5. Management of Inputs6. Management of natural resources such as water and soil regarding animal production7. 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:
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:
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