13 replies to this topic

[Bhanu Teja]

Hi People
We are a juice manufacturing small - medium industry who is looking to upgrade from HACCP to GFSI. I never worked with any of the GFSI standards before as this is my very first company working at
Any suggestions on what will be the better option for us to upgrade from HACCP TO GFSI STANDARD

[Tony-C]

Hi Bhanu Teja,

 

 

Welcome to the IFSQN forums

 

The FSSC 22000 Certification Scheme includes the requirements of ISO 22000 Food safety management systems — Requirements for any organization in the food chain which has more complicated HACCP requirements for determining Critical Control Points, Operational Prerequisite Programmes and Prerequisite Programmes. The other downside to this scheme is that as a food manufacturer you need to purchase several standards including:

ISO 22000:2018 Food safety management systems — Requirements for any organization in the food chain

ISO 22002-100:2025 Prerequisite programmes on food safety Part 100: Requirements for the food, feed and packaging supply chain, and

ISO 22002-1:2025 Prerequisite programmes on food safety Part 1: Food manufacturing

 

Unless you are familiar with that approach to hazard analysis/hazard assessment then SQF is simpler, based on CODEX HACCP Principles and one the most popular certification standards. The upside to SQF is that the SQF Food Safety Codes and Guidance are free, so it won’t cost you to take a look.

 

The SQF Food Safety Codes can be downloaded here.

 

The SQF Guidance Documents and Tips Sheets can be downloaded here.

 

Kind regards,

 

Tony

[GMO]

I agree with Tony on this, I'd use SQF or BRCGS. For new GFSI sites the requirements are clear, it's clear where you need to risk assess and where you'll get a non conformance if you don't comply. FSSC 22000 is much more "vague" in my opinion and I agree the multiple standards is annoying. You can also access SQF online for free so you can see what standards you're setting yourself up for.

FSSC though is probably better once you're more "used to" GFSI standards and are more confident and competent as an organisation.

[MDaleDDF]

As someone who is FSSC 22k, I'd use anything else.   IT SUCKS.   Lol.   I've thought about switching to sqf over the years, but it just seems more hassle at this point.

[Scampi]

As someone who is FSSC 22k, I'd use anything else.   IT SUCKS.   Lol.   I've thought about switching to sqf over the years, but it just seems more hassle at this point.

Will 2nd this vote

 

Was FSSC at a highly complex facility     most elements were a make work project with zero value added  audit took 5 whole days   

[SQFconsultant]

I'd go with SQF or BRC.

 

As to FSSC, I found it way too confusing and vague is putting it mildly- after getting my SQF and BRC Auditor training and certifications completed I wanted to add FSSC and attended an auditing class - departed the second day thinking there was no way I wanted to Audit FSSC.

[GMO]

I'd go with SQF or BRC.

 

As to FSSC, I found it way too confusing and vague is putting it mildly- after getting my SQF and BRC Auditor training and certifications completed I wanted to add FSSC and attended an auditing class - departed the second day thinking there was no way I wanted to Audit FSSC.

 

I'm with you. I kept trying to find "where are the requirements"? While I "grew up" with ISO, there was a certain level of "relief" in moving to BRCGS (or BRC as it was back then) with prescriptive requirements at least to the level of "if you don't include this, at least do a risk assessment."

I suspect that once you're at a really culturally mature place, ISO based standards are probably pretty good. You have more flexibility but I'm not sure I've come across a culturally mature enough site yet.

[PQEdwards]

My experience with implementing the FSSC22000 standard has been very positive, because of it's flexibility. Especially if you are not what might be classed as a traditional "food" producer e.g. food ingredient.

[SHQuality]

Hi People
We are a juice manufacturing small - medium industry who is looking to upgrade from HACCP to GFSI. I never worked with any of the GFSI standards before as this is my very first company working at
Any suggestions on what will be the better option for us to upgrade from HACCP TO GFSI STANDARD

Can you clarify why you're looking to get GFSI certified?

If you are doing so because it is becoming a customer requirement, I would obviously look into what the preferred certification scheme for your customers is.

(Large European retailers tend to prefer BRCGS, not sure about Australia.)

[MDaleDDF]

Will 2nd this vote

 

Was FSSC at a highly complex facility     most elements were a make work project with zero value added  audit took 5 whole days   

The make work project is spot on.

Scampi, how difficult would you think it would be to switch to SQF from FSSC, having done both?

[Tony-C]

Hi MDaleDDF,

 

This was covered in a short topic here: How complex is it to switch from FSSC22000 to SQF? but I've posted relevant information from my post in that topic here.

 

We provide both FSSC 22000 and SQF Implementation Packages/Technical Support and so quite familiar with the differences which come up quite regularly. I think that you would find SQF certification a lot simpler and relatively easy to switch to.

 

The SQF Code is less ambiguous and simply requires a food safety plan to be prepared in accordance with the traditional twelve steps identified in the Codex Alimentarius Commission HACCP guidelines. For FSSC 22000 certification the area most people struggle with is the requirements of section 8.5.2.4 Selection and categorization of control measure(s) and introducing Operational Prerequisite Programmes. Since you are doing the reverse, the transition would be quite straightforward. I wouldn’t even see a problem with leaving OPRPs in there and using your current Hazard control plans (HACCP/OPRP plans)

 

Kind regards,

 

Tony

[GMO]

Agree Tony. I see oPRPs in sites which are BRCGS and SQF approved. There is no issue I can see with continuing to use them even if you're no longer working to ISO standards. I wouldn't say everyone agrees with their use nor that they are needed but they're universally understood in my experience by external auditors.

[MDaleDDF]

Hi MDaleDDF,

 

This was covered in a short topic here: How complex is it to switch from FSSC22000 to SQF? but I've posted relevant information from my post in that topic here.

 

We provide both FSSC 22000 and SQF Implementation Packages/Technical Support and so quite familiar with the differences which come up quite regularly. I think that you would find SQF certification a lot simpler and relatively easy to switch to.

 

The SQF Code is less ambiguous and simply requires a food safety plan to be prepared in accordance with the traditional twelve steps identified in the Codex Alimentarius Commission HACCP guidelines. For FSSC 22000 certification the area most people struggle with is the requirements of section 8.5.2.4 Selection and categorization of control measure(s) and introducing Operational Prerequisite Programmes. Since you are doing the reverse, the transition would be quite straightforward. I wouldn’t even see a problem with leaving OPRPs in there and using your current Hazard control plans (HACCP/OPRP plans)

 

Kind regards,

 

Tony

Tony I tried to private message you but it won't let me.   Shoot me a message with your email or something so I can get some info from you.   Please and thank you.

[Tony-C]

Hi MDaleDDF,

 

Not sure why that didn’t work for you.

 

I’ve sent you a PM with my email address.

 

Kind regards,

 

Tony