CERTIFICATION IN THE FOOD MANUFACTURING SECTOR:INTRO TO THE NEXT GENERATION IN FOOD SAFETY: PAS 220 & FSSC 22000

INTRODUCTION & AGENDA

• ISO 22000, PAS 220 & FSSC 22000: what do they cover, why were they developed, what’s the impact on ISO 22000?

• Route to acceptance by the GFSI

• Benefits of certification and how to determine if FSSC 22000 is right for you

• Process of becoming certified

• Conclusions & next steps

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RANGE OF FOOD SAFETY STANDARDS

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HISTORY OF FOOD SAFETY STANDARDS • HACCP principles first adopted in food by

Pillsbury and NASA

• General Principles of Food Hygiene, Codex Alimentarius

• Range of food safety schemes exist:- National / regional legislation (BRC, IFS, etc)- Private standards, certification schemes and

approvals

• Move towards convergence through GFSI benchmarking

• Independently verified, process-based global food safety standard for food manufacturing sought

• ISO 22000 wasn’t seen to meet specific food manufacturing requirements

• CIAA & key industry stakeholders move to fulfill requirements, would lead to development of PAS 220 and FSSC 22000

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ISO 22000:2005

• International, independent food safety management system standard

• Incorporates GMP, HACCP and a comprehensive food safety management system

• Enables control of general food safety risks along the whole food supply chain

• Focus on supply chain assurance

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DEFINING A PROGRAM FOR INDUSTRY-WIDE ACCEPTANCE: WHAT IS PAS 220?

• Compliments ISO 22000 & supports global approach to food safety

• Specific for Food Manufacturing

• Harmonization of Food Manufacturing PRPS:

- provides a common set of 18 pre-requisite programs for use by any food manufacturers

• Addition to ISO 22000:

- addresses the missing and important core elements in ISO 22000 under Clause 7.2.3

• Directly addresses requirements of GFSI

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DEFINING A PROGRAM FOR INDUSTRY-WIDE ACCEPTANCE: WHAT IS PAS 220?

18 critical food safety requirements, including:

• Construction & layout of manufacturing site (Buildings & Facilities)

• Utilities & ventilation (air, water, energy, etc.)

• Waste management & supporting activities

• Equipment maintenance & suitability

• Management of purchased materials & supplier selection

• Contamination

• Cleaning & sanitation

• Pest control

• Employee hygiene

• Rework, packaging & traceability

• Product recall

• Warehousing

• Product Information, consumer awareness

• Food defense, bio-vigilance, bio-terrorism

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SEEKING GFSI APPROVAL

• Scheme owner required for GFSI acceptance

• Foundation for Food Safety Certification designated to manage accreditation, certification and acceptance of FSSC 22000 into GFSI

• First global food standard intended for the certification of manufacturing and processing of food ingredients and food products

• Developed from existing, independent, international standards ISO 22000 + PAS 220 and ISO 22003

• Accredited under ISO Guide 65 – process certification

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SEEKING GFSI APPROVAL

• Requirements & Guidelines in four parts for transparency, high quality food safety audits, independent scheme management:1. Food safety & guidance for becoming

certified2. Guidance & requirements for providing

certification3. Requirements for providing accreditation4. Regulations for board of stakeholders

• May 27, 2009, GFSI announced benchmarking of FSSC 22000 complete and conditional recognition of the scheme, based on meeting Guidance Document requirements

• GFSI Board has recommended FSSC move to full implementation; once fully implemented, expected to become the sixth scheme recognized by the GFSI.

• www.fssc22000.com or www.ciesnet.com

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HOW DO YOU MEET THE REQUIREMENTS?

A Cargill, Inc. Study showed:Most audit standards / programs / schemes meet more than 90% of the requirements for PRP and HACCP.

What about meeting the remaining requirements?3rd Party Gap Analysis from a reputable certification body will assist in identifying the areas that will require further attention to meet the full requirements.

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WHAT ARE THE BENEFITS? IS FSSC 22000 RIGHT FOR YOUR BUSINESS?

• Covers important food safety aspects often overlooked in the food manufacturing sector

• Substantially strengthens ISO 22000 certification

• Enables you to implement a global standard, with global consistency worldwide

• Upon acceptance by the GFSI, it will bridge the gap between ISO 22000 and the GFSI requirements

• Designed as a ‘one size fits all’ – whether you’re a small or large food manufacturer

• A gap analysis can help determine your route to certification – may be no need to revamp your system

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HOW CAN LRQA HELP?

• Gap Analysis to help determine your most practical route to certification

• Training for your team at a location & level customized to suit your needs: ISO 22000, PAS 220 & FSSC 22000

• Resource Base that Matches Your Supply Chain: Over 400 food assessors located in key offices around the world

• Accredited independence & impartiality

• World-renowned technical expertise: HACCP, ISO 22000, PAS 220 & FSSC 22000

• Multi-national experience: Over half of the world’s top consumer food companies choose LRQA, serve clients in over 120 countries

• Consistent, technically robust assurance from anywhere in the world

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CONCLUSIONS & NEXT STEPS

• Questions? Contact LRQA Today – Certification & TrainingEmail: inquiries-usa@LRQA.com

• Download Information:Visit www.LRQAUSA.com/food FREE Explanation of the 18 PAS 220 PRPs FREE Copy of the article from LRQA food experts Vel Pillay and Cor

Groenveld recently published in Food Quality Magazine Food Safety Training: ISO 22000, PAS 220 & FSSC 22000

• Tell us What You ThinkBlog with our food experts now at www.businessassurance.com/food

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