Right Certification for a health energy bar factory

HI

Can anyone help we a small company with 28 employees and two shifts and each shift having about 13 employees.

we manufacture health bars ,and energy bars ,we are third party contractors we don't have our own brands .

we have been running for six months and we do have ISO90001 in place that we did on our own no certification ,

we now want a certification but confused as we wanted FSSC 22000 but one consultant told us that it is not accredited yet and the best standard will be to go for ISO22000

please help

what is the difference between the three standards

ISO 22000

HACCP

FSSC 22000?

REGARDS

khanyisa

South Africa

1. thanks Simon

Hi

 

what is the difference between the three standards

ISO 22000

HACCP

FSSC 22000?

 

REGARDS

khanyisa

South Africa

Hi Khanyisa,

Certification to ISO 22000 and FSSC 22000 are more common.

ISO 22000 - ISO 22000:2005 Food safety management systems - Requirements for any organization in the food chain
ISO 22000:2005 is generic rather than specific and defines general requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.

HACCP - Is a systematic approach to identifying critical food safety control points in your process and accepted worldwide. HACCP certification is not so common and usually based on customer request
HACCP principles are prescribed in CODEX GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969 SECTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION

FSSC 22000 - FSSC 22000 contains a complete certification scheme for Food Safety Systems

This scheme is recognised and benchmarked by GFSI
Certification for Food Manufacturing Organisations is based on compliance with international standards ISO 22000:2005 Food safety management systems -- Requirements for any organization in the food chain and ISO/TS 22002-1:2009 Prerequisite programmes on food safety -- Part 1: Food manufacturing ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. It is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and is not intended for use in other parts of the food supply chain.
 

Regards,

Tony

Thanks Tony

we have decided that we want FSSC 22000 and now is on the first week of September now I am busy preparing the documentation and trying to review the system .

the plant layout is okay it has been designed well and traceability im fine but its all these other  documents that I need to put in place

can anyone who has gone down this route give me some advice on things that are major ,I don't want to waste time on things that are not important on this standard.

helpppppppppppp please

Dear kanyisa,

Well, approx., fssc22000 = iso9001 +iso-haccp + pas220 (which basically folds into haccp)

So presumably you have most of the 9001-related part already?.

And I presume you are familiar with traditional haccp.?

Leaves iso-haccp and probably a probably a few bits of pas220

If you want a look at one version of iso-haccp, see the model thread –

http://www.ifsqn.com...744/#entry39585

Rgds / Charles.C

Thanks Tony

we have decided that we want FSSC 22000 and now is on the first week of September now I am busy preparing the documentation and trying to review the system .

the plant layout is okay it has been designed well and traceability im fine but its all these other  documents that I need to put in place

 

can anyone who has gone down this route give me some advice on things that are major ,I don't want to waste time on things that are not important on this standard.

 

helpppppppppppp please

Hi Kanyisa,

Depends on how much you have in place but prerequisite programmes lay the foundation for food safety and need to be in place prior to hazard analysis so start by ensuring these are covered:

Construction and layout of buildings and associated utilities
Layout of premises, including workspace and employee facilities
Supplies of air, water, energy and other utilities
Supporting services, including waste and sewage disposal
Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
Management of purchased materials
Measures for the prevention of cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene
Rework
Product recall procedures
Warehousing
Product information and consumer awareness
Food defence, biovigilance and bioterrorism

Regards,

Tony