Hi Gilles,
The audit requirements for FSSC 22000 certification consist of:
1) ISO 22000:2018 food safety management system requirements;
2) Sector specific prerequisite program (PRPs) requirements (ISO/TS 22002-x series or other specified PRP standard) and;
3) FSSC 22000 Additional requirements.
FSSC 22000 Additional requirements fill the gaps between the GFSI Benchmark requirements and ISO 22000/ISO/TS 22002-x standards thus enabling the FSSC 22000 Certification Scheme to be recognised by GFSI.
As a BRC site there should be no issues complying with ISO/TS 22002-1 Prerequisite programmes on food safety Part 1: Food manufacturing and FSSC 22000 Additional requirements.
If you have ISO 9001 certification then the structure of ISO 22000 will be quite familiar. The main areas that seem to cause issues and where ISO 22000 differs to BRC is compliance with section 8.5 Hazard Control and in particular the terminology and requirements for operational prerequisite programmes which leads to a lot of confusion.
I have posted the most relevant extracts here, I would strongly recommend you get a copy of IS0 22000 and go through the requirements thoroughly before making a decision to swap.
8.5.2.4 Selection and categorization of control measure(s):
8.5.2.4.1 Based on the hazard assessment, the organization shall select an appropriate control measure or combination of control measures that will be capable of preventing or reducing the identified significant food safety hazards to defined acceptable levels
The organization shall categorize the selected identified control measure(s) to be managed as OPRP(s) (see 3.30) or at CCPs (see 3.11).
The categorization shall be carried out using a systematic approach. For each of the control measures selected, there shall be an assessment of the following:
….
8.5.2.4.2 In addition, for each control measure, the systematic approach shall include an assessment of the feasibility of:
……..
8.5.4 Hazard control plan (HACCP/OPRP plan)
The organization shall establish, implement and maintain a hazard control plan. The hazard control plan shall be maintained as documented information and shall include the following information for each control measure at each CCP or OPRP:
a) food safety hazard(s) to be controlled at the CCP or by the OPRP;
b) critical limit(s) at CCP or action criteria for OPRP;
c) monitoring procedure(s);
d) correction(s) to be made if critical limits or action criteria are not met;
e) responsibilities and authorities;
f) records of monitoring
From ISO 22000 T&Ds:
Operational Prerequisite Programmes OPRP
Control measure (3.8) or combination of control measures applied to prevent or reduce a significant food safety hazard (3.40) to an acceptable level (3.1), and where action criterion (3.2) and measurement (3.26)
There are a limited number of FSSC Guidance documents available to assist with implementing and managing the FSSC 22000 Certification, including interpretation of other Scheme documents that can be downloaded here:
https://www.fssc.com...dance-documents
BRC sets the gold standard in terms of the guidance they provide but they probably need it given the extent of the requirements of the BRCGS Global Standard for Food Safety.
Kind regards,
Tony