The Foundation for Food Safety Certification announced late last year that accredited FS22000 certification will be allowed from January 1, 2011. All certification bodies have been asked to contact their accreditation bodies as soon as possible to make an appointment for an audit against the FS22000 scheme, version July 2010. This means that accreditation decisions will be made in the coming months. When a certification body achieves accreditation the already issued certificates have to be changed into accredited certificates. Unaccredited certification is in principle not allowed from 1 July 2011. New certification bodies have nine months from the date of the letter of intent to become accredited.
The Foundation for Food Safety Certification was founded in 2004 as a non-profit organization and has been developing the FSSC 22000 certification scheme for certification of food manufacturers ever since. This development is supported by the Confederation of the Food and Drink Industries of the European Union (CIAA). The scheme, which incorporates ISO 22000: 2005 and PAS 220, is intended for the audit and certification of the food safety system of food manufacturers that manufacture perishable animal or vegetal products, products with long shelf life at ambient temperature or (bio)chemical products for food manufacturing.
Fundamental to the success of the scheme was GFSI approval. In order to meet the GFSI requirements there must be a certification scheme with an acceptable standard and an audit protocol and the scheme must have copyright which is held by an identified legal entity, or have made appropriate application for such copyright. This is why PAS 220 was so important to support the requirements of ISO 22000 which failed to define specific prerequisite requirements that are needed to meet GFSI approval.
PAS 220 was developed by BSI as a fast track means of getting the document into publication as the development time for an ISO Standard is typically 3 to 5 years. The specification was developed under sponsorship, through CIAA, of 4 multinational companies – Kraft, Danone, Unilever and Nestle. The Technical Author was Steve Mould of Kraft Foods, and the steering team included representatives from FDF, McDonalds, Unilever, LRQA, CIASA, ProCert and members of the ISO 22000 working group. BSI PAS 220 was developed specifically to define prerequisite programmes for manufacturing operations to support ISO 22000 and ensure that the FSSC 22000 scheme met the GFSI requirements.
The requirements of ISO/TS 22002-1 and PAS220 are identical and so the FSSC Board accepts ISO/TS 22002-1 equally with PAS220. PAS 220 & ISO/TS 22002-1:2009 specify detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3. In addition, they add other aspects which are considered relevant to manufacturing operations: 1) rework; 2) product recall procedures; 3) warehousing; 4) product information and consumer awareness; 5) food defence, biovigilance, and bioterrorism.
PAS 220 defines requirements for:
– Construction, layout buildings & facilities
– Layout premises, workspace, employee facilities
– Supplies of utilities (like air, water, energy)
– Supporting activities (like waste, sewage)
– Suitability of equipment
– Management purchased materials
– Prevention cross contamination
– Cleaning and sanitising
– Pest control
– Personnel hygiene
– Rework
– Product recall
– Warehousing
– Product information, consumer awareness
– Food defense, biovigilance, bioterrorism
Section 7 of ISO 22000: 2005 stipulates the requirements for the planning and realization of safe products and specifically in clause 7.2 those for Prerequisite programmes (PRPs). The standard requires and organisation to establish, implement and maintain prerequisite programmes by considering and utilizing appropriate information. Examples given include statutory and regulatory requirements, customer requirements, recognized guidelines, Codex Alimentarius Commission (Codex) principles, codes of practices, national and international standards. If you refer to the CODEX Recommended International Code of Practice General Principles of Food Hygiene contents in the appendix you will see that a lot of the requirements of ISO/TS 22002-1 and PAS220 were covered by the CODEX guidelines in the first place. The problem being the certification scheme required extra specific prerequisites for food manufacturers and additional prerequisites including food defense systems in order to be approved.
The FSSC 22000 certification scheme was recognised by the Global Food Safety Initiative (GFSI) last year. This was a key step in the goal of achieving International recognition. For acceptance of FSSC 22000 from the food chain, it needed to be recognized by the Global Food Safety Initiative (GFSI) as an equivalent to the other recognized schemes. When FS22000 was fully recognized by the Global Food Safety Initiative Board of Directors, Jürgen Matern, Chairman of GFSI said: ”The GFSI Board of Directors is pleased to recognise the development of this scheme which has been a true collaboration of stakeholders across the whole food chain”
Although the Foundation for Food Safety Certification legally owns the FS 22000 food safety systems certification scheme it is a non profit foundation. The responsibility and authority for the content of the scheme and the certification audits is the independent Board of Stakeholders which are represented by stakeholders from the food supply chain. FSSC claim this means that FSSC 22000 is independent from any specific stakeholder and ensures international commitment. The nature of the scheme means that organisations that want to be certified need to purchase at least two standards and this could possibly affect the scheme when other GFSI approved schemes standards are available for free. This may be balanced by cheaper audit and certification costs as the scheme is claiming to be non-profit.
The Foundation publishes a register of certified organizations on www.fssc22000.com. The certification bodies are obliged to provide an insight into the certified organizations and they are responsible for keeping the register up to date.
As the scheme is based on an ISO standard it has worldwide credibility and clearly there is a benefit of a truly independent certification scheme which has worldwide recognition. The global recognition of ISO presents an opportunity to gain worldwide acceptance of the FSSC 22000 food safety management scheme for the whole food chain.

Food Safety Management System Certification can be seen by some Senior Managers as an unnecessary and bureaucratic activity. For this reason Senior Management need to understand the benefits of an effective Food Safety Management System:
- A Food Safety Management System structured with the principles of HACCP will have a clear focus on food safety which is a fundamental requirement of any food business
- An effectively implemented and applied HACCP based Food Safety Management System will improve customer confidence in the safety of food
- A Food Safety Management System based on HACCP takes a preventative approach that is designed to reduce and liabilities.
- An effective Food Safety Management System demonstrates management commitment to the supply of safe products.
- Food Safety Management System Records provide evidence of due diligence
- HACCP based Food Safety Management Systems can be combined with other management systems such as ISO 9001:2008. This combination provides a Food Safety based system also considers quality
- Certification to an internationally recognised scheme gives all interested parties a clear message that the organisation is serious about Food Safety

In order to ensure a Food Safety Management System is effectively implemented management within an organisation need to understand:
- The benefits of a Food Safety Management System
- How lack of an effective Food Safety Management System can cause food borne illness
- That a HACCP based Food Safety Management System really is a minimal system to ensure maximum control
- That a HACCP based Food Safety Management System enables businesses to optimise the use of resources by control of CCPs in an logical manner

Our FSSC 22000 Food Safety Management System has been designed to overcome the problems that can be encountered when implementing an effective system including:
- Lack of pre-requisite programmes
- Over-complex and unmanageable systems with too many critical control points (CCPs), partly resulting from a misunderstanding of the role of prerequisite hygiene programs (PRPs) and an inability to conduct proper hazard analysis.
- Ineffective monitoring and corrective actions due to poor training and verification procedures.
- Excessive documentation and lack of focus due to over-complex systems.
- Poor validation and verification due to lack of expertise.
- Over complication of HACCP implementation
When a business has a good understanding of Food Safety principles and has the commitment and resources to carry them out, a Food Safety Management System will deliver the promised benefits. Small to medium organisations found in the food industry, have fewer resources compared with large companies, and so find it difficult to implement an effective system.

The FSSC 22000 Food Safety Management System is designed to help organisations tackle the task of implementing an effective system and progress to certification. The FSSC 22000 Food Safety Management System gives organisations a head start in developing their system and preparing for certification. Our system includes Food Safety Procedures covering a comprehensive range of prerequisite programmes which enable an organisation to put in place fundamental food safety procedures that are compliant with the FSSC 22000 scheme. The system also provides guidance on how to manage and implement a HACCP system and determine critical control points (CCPs). This process is aided by our implementation training guides and checklists which completely simplify the implementation process. As a bonus our FSSC 22000 Food Safety Management System is backed up by expert support which is always available to provide assistance in developing the system.

Appendix 1 CODEX Recommended International Code of Practice General Principles of Food Hygiene contents:

Section IV – Establishment: Design and Facilities
4.1 Location
4.2 Premises and Rooms
4.3 Equipment
4.4 Facilities
Section V – Control of Operation
5.1 Control Of Food Hazards
5.2 Key Aspects of Hygiene Control Systems
5.3 Incoming Material Requirements
5.4 Packaging
5.5 Water
5.6 Management and Supervision
5.7 Documentation and Records
5.8 Recall Procedures
Section VI – Establishment: Maintenance And Sanitation
6.1 Maintenance and Cleaning
6.2 Cleaning Programmes
6.3 Pest Control Systems
6.4 Waste Management
6.5 Monitoring Effectiveness
Section VII – Establishment: Personal Hygiene
7.1 Health Status
7.2 Illness and Injuries
7.3 Personal Cleanliness
7.4 Personal Behaviour
7.5 Visitors
Section VIII – Transportation
8.1 General
8.2 Requirements
8.3 Use and Maintenance
Section IX – Product Information and Consumer Awareness
9.1 Lot Identification
9.2 Product Information
9.3 Labelling
9.4 Consumer Education
Section X – Training
10.1 Awareness and Responsibilities
10.2 Training Programmes
10.3 Instruction and Supervision
10.4 Refresher Training

Appendix 2 PAS 220 & ISO/TS 22002-1:2009 Full Requirements List

4. Construction and layout of buildings
4.1 General requirements
4.2 Environment
4.3 Locations of establishments
5. Layout of premises workspace
5.1General requirements
5.2 Internal design, layout and traffic patterns
5.3 Internal structures
5.4 Location of equipment
5.5 Laboratory facilities
5.6 Temporary/mobile premises and vending machines
5.7 Storage of food, packaging materials, ingredients and non food chemicals
6. Utilities – air, water, energy
6.1 General requirements
6.2 Water supply
6.3 Boiler chemicals
6.4 Air quality ventilation
6.5 Compressed air and other gases
6.6 Lighting
7. Waste disposal
7.1 General requirements
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and removal
7.4 Drains and drainage
8. Equipment suitability, cleaning and maintenance
8.1 General requirements
8.2 Hygienic design
8.3 Product contact surfaces
8.4 Temperature control and monitoring equipment
8.5 Cleaning plant, utensils and equipment
8.6 Preventive and corrective maintenance
9. Management of purchased materials
9.1 General requirements
9.2 Selection and management of suppliers
9.3 Incoming material requirements (raw/ingredients/packaging)
10. Measures for prevention of cross contamination
10.1 General requirements
10.2 Microbiological cross contamination
10.3 Allergen management
10.4 Physical contamination
11. Cleaning and sanitizing
11.1 General requirements
11.2 Cleaning and sanitizing agents and tools
11.3 Cleaning and sanitizing programmes
11.4 Cleaning in place (CIP) systems
11.5 Monitoring sanitation effectiveness
12. Pest control
12.1 General requirements
12.2 Pest control programmes
12.3 Preventing access
12.4 Harbourage and infestations
12.5 Monitoring and detection
12.6 Eradication
13. Personnel hygiene and employee facilities
13.1 General requirements
13.2 Personnel hygiene facilities and toilets
13.3 Staff canteens and designated eating areas
13.4 Work wear and protective clothing
13.5 Health status
13.6 Illness and injuries
13.7 Personal cleanliness
13.8 Personal behaviour
13.9 Visitors
14. Rework
14.1 General requirements
14.2 Storage. Identification and traceability
14.3 Rework usage
15. Product recall procedures
15.1 General requirements
15.2 Product recall requirements
16. Warehousing
16.1 General requirements
16.2 Warehousing requirements
16.3 Vehicles, conveyances and containers
17. Product information/consumer awareness
17.1 Product information
17.2 Labelling of pre-packaged foods
18. Food defence, biovigilance and bioterrorism
18.1 General requirements
18.2 Access controls

Appendix 3 The Foundation for Food Safety Certification has issued 35 certification bodies with a provisional license:

AENOR
AFNOR Certification
AIB International
AsureQuality
Bureau Veritas Certification
Bureau de Normalisation du Quebec
Certiquality Srl.
CSQA Certificazioni Srl
Det Norske Veritas Certification B.V.
DS Certificering A/S
DQS GmbH
Eagle Food Registrations Inc.
EQA Hellas A.E.
EQA Certification Mexico
Global Standards S.C.
Hong Kong Quality Assurance Agency (HKQAA)
Intertek
ISACert B.V.
KIWA N.V.
Lloyds Register Quality Assurance Ltd
Moody International Certification LTD
NSF International Strategic Registrations
NSF-CMi Certification Ltd
NICEIS trading as NQA
Perry Johnson Registrars
ProCert Certification Body
Qlip N.V.
SAI Global
SGS Systems and Services Certification
Silliker Global Certification Services
SQS Swiss Association for Quality and Management Systems
TuV Austria Hellas LTD
TûV Nord Cert
TuV Rheinland Cert GmbH
TuV Süd Management Service GmbH

Appendix 4: The Foundation for Food Safety Certification Board:

Independent Chairman – Fons Schmid
CIAA (European Food and Drink Association) – Beate Kettlitz and Steve Mould
International Margarine Association of the Countries of Europe – Sander van Pelt
GMA (Grocery Manufacturing Association, US)
EMRA (European Modern Restaurant Association) – Bizhan Pourkomailian
ICBW (International Council of Bottled Waters Associations) – Marc Cwikowski
SSAFE (Safe Supply of Affordable Food Everywhere) – Mark Overland
IFDA (International Food Distributors Association) – Jorge Hernandez
Retailers – Peter Overbosch
IIOC (independent international organisation of CB’s) – Stefano Crea
IQnet – Martha Mikulaskova
BSI (British Standards Institute) – David Highton
Foundation for Food Safety Certification – Cor Groenveld
Foundation for Food Safety Certification – Cornelie Glerum
IAF (International Accreditation Forum) – Skip Greenaway
ISO (International Organization for Standardization) – Kevin McKinley

Appendix 5 The FSSC 22000 scheme is based on the following documents and their future versions:
GFSI Guidance Document, Fifth Edition, September 2007
IAF Guidance on the Application of ISO/IEC Guide 62;1996 (IAF GD 2: 2005)
IAF Mandatory Document for duration of QMS and EMS audits; 2009 (Issue 1,
IAF MD 5: 2009)
ISO 9000: 2005, Quality management systems – Fundamentals and vocabulary
ISO 9001: 2008, Quality management systems – Requirements
ISO 19011: 2202, Guidelines for quality and/or environmental management systems auditing
ISO 22000: 2005, Food safety management systems – Requirements for any organisation in the food chain
ISO/TS 22003: 2007, Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems
ISO/TS 22004: 2005, Food safety management systems – Guidance on the application of ISO 22000: 2005
ISO/IEC 17000: 2004, Conformity assessment – Vocabulary and general
principles
ISO/IEC 17011: 2004, Conformity assessment – General requirements for accreditation bodies accrediting conformity assessment bodies
ISO/IEC 17021: 2006, Conformity assessment – Requirements for bodies providing audit and certification of management systems
BSI-PAS 220: 2008, Prerequisite programmes on food safety for food
manufacturing (Publicly Available Specification of British Standards Institution)

Appendix 6 ISO 22000:2005 Clauses:
Food Safety Management System
4.1 General Requirements
4.2 Documentation
4.2.2 Document Control
4.2.2 Document Control
4.2.3 Record Control
Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 FSQMS Planning
5.4 Responsibility & Authority
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Contingency preparedness and response
5.8 Management Review
Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.2 Competence, Awareness and Training
6.3 Infrastructure
6.4 Work Environment
Planning and Realisation of Safe Products
7.1 General Planning and Realisation of Safe Products
7.2 Prerequisite Programmes
7.3 Preliminary steps to enable Hazard analysis
7.4 Hazard Analysis
7.5 Operational Control Establishing the Operational Pre-requisites
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information and documents specifying the PRP(s) and HACCP plan
7.8 Verification Planning
7.9 Traceability System
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially unsafe products
7.10.4 Withdrawals
Validation, Verification and Improvement of the FSQMS
8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 FSQMS Verification
8.4.1 Internal audits
8.4.2 Evaluation of Individual Verification results
8.4.3 Analysis of results of Verification activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 FSQMS updating