mm

1. Understanding
22000 Food
Safety
Management
Systems
Copyright © 2011 Vinca, LLC dba 22000-Tools.com

2. What is FSSC 22000?
A set of requirements for a Food Safety
Management System (FSMS)
It was developed to fill the need for a
worldwide Food Safety Standard

3. The 22000 Standards,
ISO and FSSC 22000
Many standards already exist
worldwide...
ISO 22000 and FSSC 22000 have
global acceptance
FSSC 22000 is a GFSI
Benchmarked standard

4. FSSC 22000
FSSC 22000
Applies to Food manufacturers or food packaging
manufacturers
Uses ISO 22000 for the food safety management system
requirements
Uses an additional document for prerequisite requirements
Food Manufacturers/Processors - ISO/TS 22002-1
Food Packaging Manufacturers - PAS 223

5. What is ISO 22000?
Sections 4 - 8 Contain the requirements
ISO 22000 Standard
Section 1: Scope
Section 2: Normative Reference
Section 3: Terms & Definitions
Section 4: General Requirements
Section 5: Management Responsibility
Section 6: Resource Management
Section 7: Planning & Realization of Safe Products
Section 8: Validation, Verification & Improvement

6. 4.1 General
Establish an effective Food Safety Management System
(FSMS)
Keep it current

7. 4.2 Documentation
Requirements
Document your system
Control your documents

8. 4.2 Records
Maintain required records
Control your records

9. 5.1 Management
Commitment
Management must be involved in
and committed to the FSMS.
Objectives support safety
Everyone knows the importance of
meeting the requirements

10. 5.2 Food Safety Policy
Management creates for Food
Safety Policy
Management is responsible for
communicating the policy
Management is responsible for
ensuring that the policy is
implemented

11. 5.3 FSMS Planning
As top management, take an active role in
planning the system
Be involved in the design and implementation
Make sure the integrity is maintained as
changes are made

12. 5.4 Responsibility and
Authority
Define responsibilities and authority
Communicate them
Everyone is responsible for reporting
problems with the FSMS - make sure they
know that

13. 5.5 Food Safety Team
Leader
Appointed by top management
Reports to top management on the
status of the FSMS

14. 5.6 Communication
Establish a system for external
communication
Establish a system for internal communication

15. 5.7 Emergency
Preparedness
• Be prepared to respond to emergency
situations
Prepare an emergency plan to address
potential situations:
Fire
Flood
Accidents
Contamination
Others...

16. 5.8 Management
Review
Key step in a Management
Systems approach
Management meets to evaluate
the performance of the FSMS

17. 6 Resource
Management
Top management is responsible
for providing the resources
required
Human resources
Infrastructure
Work Environment

18. 7 Planning &
Realization of Safe
Product
Your organization will need to plan
all of the processes that go into
making your product in order to
ensure a safe end product

19. 7.2 Prerequisite
Program
• Prerequisite Programs:
• Basic Conditions and activities that are
necessary to maintain a hygienic environment
throughout the food chain
The Food safety Team establishes PRPs
For FSSC 22000 you will also include
prerequisite programs to meet the
requirements of ISO/TS 22002-1 (or PAS 223
for food packaging manufacturers)

20. 7.3 Preliminary Steps
• The Food Safety Team
Identifies product characteristics
Describe intended use
Prepare flow diagrams
Describe process steps and control measures

21. 7.4 Hazard Analysis
• The Food Safety Team
Verifies the accuracy of the flow diagrams
Conducts hazard analysis to identify potential
food safety hazards
Selects control measures to prevent or
eliminate those hazards

22. 7.5 Establish
Operational PRPs
• Operational PRPs:
Similar to a Critical Control Point, an Operational
Prerequisite Program is a control point where biological,
physical, or chemical hazards identified in hazard
analysis can be controlled.
Your food safety team will determine if the control point is
a CCP or oPRP using the decision criteria in Section 7 of
the standard.
The Food Safety Team establishes Operational PRPs

23. 7.6 Establish the
HACCP Plan
• The Food Safety Team
Documents the HACCP plan

24. 7.7 Updating
• The Food Safety Team
Updates any preliminary information that may
have changed during or as a result of the
hazard analysis

25. 7.8 Verification
Planning
• Identify what verification activities are required
including verification of PRPs, the HACCP
Plan and other procedures.
• Verification will include internal audits, any
food safety or GMP audits, verification of
cleaning records and HACCP records and
other activities that you identify for your
system.

26. 7.9 Traceability
• A traceability system ensures that the
identification of product is maintained from
raw material to delivery.
Establish the traceability of product
From supplier to distribution

27. 7.10 Control of
Nonconformity
• When a control limit is exceeded or a PRP is
found to be out of control affected product
must be controlled.
Corrections
Corrective actions
Handling of potentially unsafe product

28. 8.2 Validation, & 8.3 Control of
Measuring & Monitoring
• All measuring equipment must be capable of
the required measurements and show
calibration to national or international
standards.
• Calibrate and control measuring equipment to
ensure that measurements are valid

29. 8.4 Verification
Establish and document an internal audit
process
The Food Safety Team evaluates and
analyzes verification results
The Food Safety Team takes any necessary
action

30. 8.5 Improvement
Continually improve the FSMS through the
use of:
Management review
Internal audits
Corrective actions
Verification results
Validation results

31. 8.5 Updating the FSMS
Top management is responsible for seeing
that the FSMS is continually updated
The Food Safety Management Team
evaluates the FSMS at planned intervals

32. Quiz
This has been an overview of the
requirements of the ISO 22000 standard.
Now it is time for a quiz.