Thanks for the commentaries.
We are a (now) 10 man operation, we started implementing 22000 in 2015 when we were just 4. We didn't actually do a "GAP Analyis" in my opinion, we simply started by taking the Standard and began by performing an internal Audit, twice a year, with a certified auditor reviewing my work, once per year. The first was in 2015. We have not as yet fully passed the standard for certification, as we are lacking the "policy manuals" and automatic door closers. But we are close. We completed implementing all of the standards which expressly apply to food safety and GMPs first and have been implementing the rest as affordable. Our new FSSC standardized freezer gets plugged in on Tuesday. This is a very expensive endeavour for a tiny company like ours.
We do have our latest audit report from last Fall from the auditor that shows how close we are and what our policies are. Do you think, would THAT suffice for what they are looking for?
I assume they are asking for the GAP between their standard which they keep calling "HACCP" and FSSC without any specification as to the standard they actually want, nor comprehension that FSSC is the gold standard.
ALSO, WTH are these guys REALLY ASKING for when they ask my clients if they are HACCP certified - As if any Mom and Pop operation making less than $2,000,000 a year had any clue that these regulations even exist before January of this year.
Hi Pepperfire,
The comments below may also relate to the (unknown) Product/Process.
With all due respect, I think you may be significantly confused over the conceptual/technical basis of FSSC22000. (not an easy choice for starters IMO)
It sounds like you lack a permanent team member who is familiar with GFSI-based Food safety Systems, and notably in respect to iso22000, iso22002-1, and Haccp ?.
Such a resource lack IMO is likely to be a Critical deficiency.
If above is correct but unavoidable, I think you are going to need a ("substitute") Consultant if such is admissible within FSSC22000 requirements.
