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
6.6 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