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Difference between ISO 22000 and FSSC 22000?

iso 22 000 fssc 22 000 difference gfsi

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#1 Karin1999


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Posted 26 March 2018 - 12:17 PM


What's the difference between ISO 22 000 and FSSC 22 000. All i know is that FSSC 22 000 is recognised by the GFSI but that's basically all I could figure out.


Thanks, guys.

#2 Tony-C


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Posted 27 March 2018 - 12:08 PM

Hi Karin,
International Standard ISO 22000:2005 Food safety management systems — Requirements for any organization in the food chain as a stand alone standard does not meet GFSI Benchmarked Standard Requirements.
The FSCC 22000 Certification Scheme requirements meet GFSI Benchmarked Standard Requirements and consist of separate components that are audited as a single system:  
1) ISO 22000:2005 food safety management system requirements.

2) ISO 9001:2015 quality management systems requirements – when selected (FSSC 22000 Quality).
3) Sector specific pre-requisite programs (PRPs) requirements. For Food Manufacturers
4) Additional requirements in FOOD SAFETY SYSTEM CERTIFICATION 22000 Part II: Requirements for Certification
ISO 22000:2005 does not specify specific pre-requisite requirements as the standard is applicable to the whole food chain and the basic hygiene requirements may vary considerably between sectors.  
In order to clarify the requirements for PRPs and to allow for recognition by the Global Food Safety Initiative (GFSI) of the Consumer Goods Forum, industry stakeholders have developed detailed technical specifications covering sector pre-requisite programs (PRPs). 
These technical specifications are used in addition to ISO 22000 to provide an agreed interpretation.
For example sector specific pre-requisite programs (PRPs) requirements for Food Manufacturers TECHNICAL SPECIFICATION ISO/TS 22002-1 First edition 2009-12-15 Prerequisite programmes on food safety — Part 1: Food manufacturing.
The Technical Specification ISO/TS 22002-1 contains requirements for:
4 Construction and layout of buildings
5 Layout of premises and workspace
6 Utilities – air, water, energy
7 Waste disposal
8 Equipment suitability, cleaning and maintenance
9 Management of purchased materials
10 Measures for prevention of cross contamination
11 Cleaning and sanitizing
12 Pest control
13 Personnel hygiene and employee facilities
14 Rework
15 Product recall procedures
16 Warehousing
17 Product information/consumer awareness
18 Food defence, biovigilance and bioterrorism
Kind regards,

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