4 replies to this topic

[GMO]

Hi All, 

I am completely new to FSSC 22000.  I've got experience in BRC for nearly 20 years but I finally chased down the standard the other day, searched for "pest" and found very little!

So it's made me feel a bit worried.  It's a LONG LONG time since I had to audit against ISO based standards!

So people help me here...  What is an FSSC 22000 audit like in comparison to BRC?  Any top tips for a newbie?

[Tony-C]

Hi GMO,

 

With your BRC experience I don’t think you will have too many problems, the PRP & Operational Control requirements are certainly less stringent.

 

The FSSC 22000 Certification Scheme for Food Manufacturers is based on:

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

FSSC 22000 Certification Scheme Version 6 Part 2 Requirements for Organizations to be Audited (free to download)

 

The main areas that will be new from ISO 22000 are the following which I don’t think you will have much trouble with:

4 Context of the organization

4.1 Understanding the organization and its context

4.2 Understanding the needs and expectations of interested parties.

6 Planning

6.1 Actions to address risks and opportunities

 

With the FSSC Certification Scheme, HACCP Application is more complicated because of ISO 22000's requirements to assess hazards/control measures and decide if they are to be managed as prerequisite programmes, operational prerequisite programmes or as critical control points. I have posted the most relevant extracts from ISO 22000 regarding HACCP differences below.

 

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:

a) the likelihood of failure of its functioning;

b) the severity of the consequence in the case of failure of its functioning; this assessment shall include:

1) the effect on identified significant food safety hazards;

2) the location in relation to other control measure(s);

3) whether it is specifically established and applied to reduce the hazards to an acceptable level;

4) whether it is a single measure or is part of combination of control measure(s).

 

8.5.2.4.2 In addition, for each control measure, the systematic approach shall include an assessment of the feasibility of:

a) establishing measurable critical limits and/or measurable/observable action criteria;

b) monitoring to detect any failure to remain within critical limit and/or measurable/observable action criteria;

c) applying timely corrections in case of failure.

The decision-making process and results of the selection and categorization of the control measures shall be maintained as documented information.

External requirements (e.g. statutory, regulatory and customer requirements) that can impact the choice and the strictness of the control measures shall also be maintained as documented information.

 

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

 

Basically there is the extra complication of classification of control measures as either OPRPs or controlled by CCPs. I don't get too hung up by this because if my hazards are being controlled I don't really care what anyone wants to classify the control measure as!

 

This topic may be of interest: Moving from BRC to FSSC22000

 

Kind regards,

 

Tony

[AurW]

Hi GMO, 

 

I was in the same as you 5 years ago and now I would not go back to BRC!

At 1st it's a little bit harder because as stated above, there are 3 main document to look at: the PRPs, the ISO22000 standards and the additional requirements.

But I got used to it very quickly, you just need to know where to look.

I've found FSSC22000 less prescriptive than the BRC - e.g. FSSC will tell you do a risk assessment, BRC was more you need to look at this, this and that.

As the standards are both GFSI, they are basically the same so the change won't be massive.

The same as stated in the message above, the main clauses where you may have some issues are 4.1, 4.2 and 6. If you are ISO9001 than it's easy to add food safety in the mix.

Aurélie 

[MOHAMMED ZAMEERUDDIN]

agreed with Tony's view

[GMO]

It's bizarre because looking at Tony's list, there is literally nothing I'd need to introduce to a BRC certified site to get it ready for FSSC (oPRPs have infiltrated other FSQMS now).  But going the other way would be a nightmare.  I cannot believe how lacking in prescriptive elements it seems to be.  While that leaves freedom to interpretation, what I'm finding from FSSC certified sites is actually poorer understanding and standards so far.  Is that fair or just by chance?