Certification FSSC 22000, ISO 22000, HACCP

Food safety system certification (FSSC), Food safety management system (FSMS) and HACCP

Why FSSC 22000?

If your business is in the area of food production, you have experienced that there are not only constantly strengthening legislative requirements, but also the pressure of distribution networks for quality and food safety is increasing. Today there are a number of international regulations and standards relating to control procedures in the production and distribution of food. FSSC 22000 does not includes just requirements from HACCP and ISO 22000, but also Pre-requisite Programs, as stipulated by ISO/TS 22002-1:2009 and BSI-PAS 223:2011, and Additional requirements.

Some of ISO 22000 Structure

ISO 22000

Due to its versatility and complexity, which in itself combines system management and of critical control points. Simply speaking, that this standard includes, everything works in the field of quality management and control of food safety. This standard does not address in detail for their versatility, the good manufacturing practice, but refers to the best methodology, particularly concerning the technological processes of production, hygiene requirements in the manufacture, transport and storage and control systems.

HACCP

The standard incorporates the requirements of the long-term use of the HACCP (WHO, Codex Alimentarius). It is a system of preventive measures (critical control points) to ensure food safety and food during all processes from production to sale to the final consumer, namely the production, processing, storage, handling, transport and retail distribution. The focus is rather on the prevention of biological, chemical and physical risks than the control of finished products.

Management system

All this standards has become required in recent years, since establishing quality control procedures consistent with procedures for quality management. Manufacturer in the development of new foods has the possibility to integrate technology into the practice of internal requirements for the quality of the product with the requirements to ensure product safety.

Development and improvement of the system

- the aim is not to lock current status and security policy, we want the system to evolve and improve with technological and social developments in the company that this process was automatic part of the management company as the company in addition to human and financial factor.

Expirience and our improvement

Your employees´ approach to the system of control.

After the end of the audit ask your employees to their view, If see the benefits of the auditors work and his expertise, approach and clarity of questions and querries

4.2. The spread of the records.

management of external documents. In the area of food there are a large number of international and local regulatory documents. It is necessary to establish a reliable system for acquisition, management and updating, as well as the appropriate and early access to their application for those responsible. The standard requires, and in many beyond the need for legislation to make records. Know that a simple automated system of acquisition will help in many, it is best to use the new technologies that will be a minimum of burden and the staff is fast and learn at the same time allow the secondary and higher management analysis.

7.9. Identification and traceability.

Especially in the field of production, sale and transport of food, this element is extremely important. Based on the logic of communication in the context of "food chain" from the producers of the crops established on the fertilizer producers. To the geographical location of producers, manufacturers of equipment for harvest, a producer of packaging materials, through the primary processors, transporters, warehouses, distributors, secondary processors, to the final consumer of the food commodities.

8. Validation, verification and improvement of FSMS.

The most complex element of all systems, even where food safety management is strategically reviewed whether all the measures together, or in what combination they are able to minimize and eliminate the risk, for which this system was intended.

Our approach to the selected elements of the standard

7.4. Hazard analysis and identification.

An essential component of the system. Assuming the risk which can arise in your organization for food safety, based of state of the art knowledge, the characteristics of the product, local and international recommendations. This may include experience, epidemiological and geographical specificity. The best is to get as much as possible for the analysis of available information and used a lot of resources. Must be considered all levels (from the emergence of raw materials through processing, production to distribution), where food safety may be compromised and the risks arise. Consider the risk of microbiological, chemical and physical (eg. radiation), mechanical. For microbiological hazards in particular are known bacterial contamination (Salmonella, Campylobaktria, etc.), parasitic (especially meat) and viral or prion (Creutzfeld-Jacob disease).

5.6. Communication.

Focus its attention in the field of communication on food safety, not only to its employees, but also all external collaborators, and regulatory authorities, suppliers and in particular your customers. The more your customers know your product, the greater the confidence obtained is.

FSMS and the marketing?

The requirement for food safety management system is in the general interest of us all. There are in particular the needs of end customers, but also to other processors in the food chain, and with the requirements of local regulation. People are very sensitive to food safety. A supplier or manufacturer who failed the trust, it is difficult to gain it again.

ISO 9001 a ISO 22000

Authors of ISO 22000 have choosen the simmilar principles as in QMS, and good integrability. This in the advantage for companies with already implemented QMS to upgrade or enlarge the managament system to FSMS, there are common elements (documentation management, internal audits, evaluating of the processes, communication). This is big helps for FSMS implementation. This condition we are taking into account, when preparing integrated offers. Its costs saving option.