sorry **
If I want to use some elements and information from other standard such as brc and ifs, is this possible ??
Hi suhaibalbadawi97,
If your food safety management system is already compliant with BRCGS then this is entirely possible but be aware of FSSC 22000’s unique requirements for Hazard control plans*.
The main two main differences between the FSSC 22000 Scheme other schemes is the prescribed Prerequisite Programmes and how Food Safety Plans are developed.
* Regarding the difference in Food Safety Plans: ISO 22000 Section 8.5 Hazard control has sections 8.5.2.3 Hazard assessment, 8.5.2.4 Selection and categorization of control measures and 8.5.4 Hazard control plan (HACCP/OPRP plan) that are distinctly different with the requirements to categorize the selected identified control measure(s) to be managed as Operational Prerequisite Programmes (OPRPs) or at Critical Control Points (CCPs) in the Hazard Control Plan.
Regarding the difference in prescribed Prerequisite Programmes, as an example, BRCGS Global Standard Food Safety Issue 9 has extensive requirements for prerequisites which are described in detail in Sections 4 to 9:
4 Site standards
4.1 External standards and site security
4.2 Food defence
4.3 Layout, product flow and segregation
4.4 Building fabric, raw material-handling, preparation, processing, packing and storage areas
4.5 Utilities – water, ice, air and other gases
4.6 Equipment
4.7 Maintenance
4.8 Staff facilities
4.9 Chemical and physical product contamination control: raw material-handling, preparation,
4.10 Foreign-body detection and removal equipment
4.11 Housekeeping and hygiene
4.12 Waste and waste disposal
4.13 Management of surplus food and products for animal feed
4.14 Pest management
4.15 Storage facilities
4.16 Dispatch and transport
5 Product control
5.1 Product design/development
5.2 Product labelling
5.3 Management of allergens
5.4 Product authenticity, claims and chain of custody
5.5 Product packaging
5.6 Product inspection, on-site product testing and laboratory analysis
5.7 Product release
5.8 Pet food and animal feed
5.9 Animal primary conversion
6 Process control
6.1 Control of operations
6.2 Labelling and pack control
6.3 Quantity – weight, volume and number control
6.4 Calibration and control of measuring and monitoring devices
7 Personnel
7.1 Training: raw material-handling, preparation, processing, packing and storage areas
7.2 Personal hygiene: raw material-handling, preparation, processing, packing and storage processing, packing and storage areas
7.3 Medical screening
7.4 Protective clothing: staff or visitors to production area
8 Production risk zones – high risk, high care and ambient high care
8.1 Layout, product flow and segregation in high-risk, high-care and ambient high-care zones
8.2 Building fabric in high-risk and high-care zones
8.3 Equipment and maintenance in high-risk and high-care zones
8.4 Staff facilities for high-risk and high-care zones
8.5 Housekeeping and hygiene in high-risk
9 Requirements for traded products
By comparison requirements for Prerequisite Programmes are much less detailed in the FSSC 22000 certification scheme.
ISO 22000 provides very little details of PRP requirements and references external documentation including the applicable part of the ISO/TS 22002 series; applicable standards, codes of practice and guidelines.
For Food Manufacturers, Technical ISO/TS Specification 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing is what I would describe as “minimalistic” and not particularly prescriptive. Further clarification and details of requirements are prescribed in FSSC 22000 Scheme Food Safety Management System Certification FSSC 22000 Version 6.0 | April 2023 Part 2 Requirements for Organizations to be Audited.
Clearly if you have established prerequisite programmes as per the BRCGS standard then these will be of great assistance in developing a FSSC 22000 compliant food safety management system.
Kind regards,
Tony
