Hi mcheruiyot,
Welcome to the IFSQN forums.
The FSSC 22000 certification scheme requirements for food manufacturers consist of:
1) ISO 22000:2018 food safety management system requirements;
2) ISO/TS 22002-1 Prerequisite programmes on food safety Part 1: Food manufacturing
3) FSSC 22000 Additional requirements.
FSSC 22000 Additional requirements fill the gaps between the GFSI Benchmark requirements and ISO 22000/ISO/TS 22002-1 standards thus enabling the FSSC 22000 Certification Scheme to be recognised by GFSI.
I would suggest that you purchase/obtain the necessary documents. I have provided links below.
Your will need to buy from ISO:
ISO 22000 Food safety management systems -- Requirements for any organization in the food chain
ISO/TS 22002-1 Prerequisite programmes on food safety -- Part 1: Food manufacturing
Also download the FSSC 22000 Certification Scheme Version 6 documents including FSSC 22000 Additional Requirements (these are free to download).
The extent of your food safety management system will depend on the size of your operation, the complexity of your processes and the type of products your are handling/manufacturing. Below are the sections in each of the above, this will give you an idea of the extent of the requirements.
ISO 22000:2018 food safety management system requirements
4 Context of the organization
4.1 Understanding the organization and its context
4.2 Understanding the needs and expectations of interested parties
4.3 Determining the scope of the food safety management system
4.4 Food safety management system
5 Leadership
5.1 Leadership and commitment
5.2 Policy
5.2.1 Establishing the food safety policy
5.2.2 Communicating the food safety policy
5.3 Organizational roles, responsibilities and authorities
6 Planning
6.1 Actions to address risks and opportunities
6.2 Objectives of the food safety management system and planning to achieve them
6.3 Planning of changes
7 Support
7.1 Resources
7.1.1 General
7.1.2 People
7.1.3 Infrastructure
7.1.4 Work environment
7.1.5 Externally developed elements of the food safety management system
7.1.6 Control of externally provided processes, products or services
7.2 Competence
7.3 Awareness
7.4 Communication
7.4.1 General
7.4.2 External communication
7.4.3 Internal communication
7.5 Documented information
7.5.1 General
7.5.2 Creating and updating
7.5.3 Control of documented information
8 Operation
8.1 Operational planning and control
8.2 Prerequisite programmes (PRPs)
8.3 Traceability system
8.4 Emergency preparedness and response
8.4.1 General
8.4.2 Handling of emergencies and incidents
8.5 Hazard control
8.5.1 Preliminary steps to enable hazard analysis
8.5.1.1 General
8.5.1.2 Characteristics of raw materials, ingredients and product contact materials
8.5.1.3 Characteristics of end products
8.5.1.4 Intended use
8.5.1.5 Flow diagrams and description of processes
8.5.1.5.1 Preparation of the flow diagrams
8.5.1.5.2 On-site confirmation of flow diagrams
8.5.1.5.3 Description of processes and process environment
8.5.2 Hazard analysis
8.5.2.1 General
8.5.2.2 Hazard identification and determination of acceptable levels
8.5.2.3 Hazard assessment
8.5.2.4 Selection and categorization of control measure(s)
8.5.3 Validation of control measure(s) and combinations of control measures
8.5.4 Hazard control plan (HACCP/OPRP plan)
8.5.4.1 General
8.5.4.2 Determination of critical limits and action criteria
8.5.4.3 Monitoring systems at CCPs and for OPRPs
8.5.4.4 Actions when critical limits or action criteria are not met
8.5.4.5 Implementation of the hazard control plan
8.6 Updating the information specifying the PRPs and the hazard control plan
8.7 Control of monitoring and measuring
8.8 Verification related to PRPs and the hazard control plan
8.8.1 Verification
8.8.2 Analysis of results of verification activities
8.9 Control of product and process nonconformities
8.9.1 General
8.9.2 Corrections
8.9.3 Corrective actions
8.9.4 Handling of potentially unsafe products
8.9.4.1 General
8.9.4.2 Evaluation for release
8.9.4.3 Disposition of nonconforming products
8.9.5 Withdrawal/recall
9 Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation
9.1.1 General
9.1.2 Analysis and evaluation
9.2 Internal audit
9.3 Management review
9.3.1 General
9.3.2 Management review input
9.3.3 Management review output
10 Improvement
10.1 Nonconformity and corrective action
10.2 Continual improvement
10.3 Update of the food safety management system
ISO/TS 22002-1 Prerequisite programmes on food safety Part 1: Food manufacturing
4 Construction and layout of buildings
5 Layout of premises and workspace
6 Utilities – air, water, energy
7 Waste disposal
8 Equipment suitability, cleaning and maintenance
9 Management of purchased materials
10 Measures for prevention of cross contamination
11 Cleaning and sanitizing
12 Pest control
13 Personnel hygiene and employee facilities
14 Rework
15 Product recall procedures
16 Warehousing
17 Product information/consumer awareness
18 Food defence, biovigilance and bioterrorism
FSSC 22000 Additional requirements
2.5.1 Management of Services and Purchased Materials
2.5.2 Product Labelling and Printed Materials
2.5.3 Food Defense
2.5.4 Food Fraud Mitigation
2.5.5 Logo Use
2.5.6 Management Of Allergens
2.5.7 Environmental Monitoring (Food Chain Categories BIII, C, I & K)
2.5.8 Food Safety and Quality Culture
2.5.9 Quality Control
2.5.10 Transport, Storage and Warehousing
2.5.11 Hazard Control and Measures for Preventing Cross-contamination (All excluding FII)
2.5.12 PRP Verification (Food Chain Categories BIII, C, D, G, I & K)
2.5.13 Product Design and Development (Food Chain Categories BIII, C, D, E, F, I & K)
2.5.14 Health Status (Food Chain Category D)
2.5.15 Equipment Management (All excluding FII)
2.5.16 Food Loss and Waste (All excluding I)
2.5.17 Communication Requirements
2.5.18 Requirements for Organization with Multi-site Certification (Food Chain Categories A, E, F & G)
An IFSQN member has posted an FSSC V6 Internal audit Checklist in this topic here:
https://www.ifsqn.co...udit-checklist/
Also note that IFSQN offer an FSSC 22000 Food Safety Management System for Food Manufacturers - Version 6 Implementation Package. The package includes:
A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word format
A comprehensive set of editable Prerequisite Programme Template Procedures written in Microsoft Word format
A set of editable Operational Prerequisite Programme Procedures and corresponding Validation & Verification Records
A wide range of editable FSMS, Validation and Verification Record Templates written in Microsoft Word format
An extensive set of IFSQN PowerPoint Training Presentations
A range of tools that assist in developing your Food Safety Management System including instructions, guidance and technical support until you achieve certification.
For more information visit the webpage or view the product brochure here
Kind regards,
Tony
