2. INTRODUCTION & AGENDA
ISO 22000, PAS 220 & FSSC 22000: what do they cover, why were they developed, what’s the impact on ISO 22000?
Route to acceptance by the GFSI
Benefits of certification and how to determine if FSSC is right for you
Process of becoming certified
Conclusions & next steps

3. RANGE OF FOOD SAFETY STANDARDS
FSSC 22000
BRC - Food
ISO 22000
PAS 220
SQF
Dutch HACCP
IFS

4. HISTORY OF FOOD SAFETY STANDARDS
HACCP principles first adopted in food by Pillsbury and NASA
General Principles of Food Hygiene, Codex Alimentarius
Range of food safety schemes exist:
National / regional legislation (BRC, IFS, etc)
Private standards, certification schemes and approvals
Move towards convergence through GFSI benchmarking
Independently verified, process-based global food safety standard for food manufacturing sought
ISO wasn’t seen to meet specific food manufacturing requirements
CIAA & key industry stakeholders move to fulfill requirements, would lead to development of PAS 220 and FSSC 22000
FSSC 22000
BRC - Food
ISO 22000
PAS 220
SQF
Dutch HACCP
IFS

5. ISO 22000:2005
International, independent food safety management system standard
Incorporates GMP, HACCP and a comprehensive food safety management system
Enables control of general food safety risks along the whole food supply chain
Focus on supply chain assurance
CERTIFICATION IN THE FOOD MANUFACTURING SECTOR: WHAT WILL THE FUTURE BRING? INTRO TO PAS 220 & FSSC 22000

6. DEFINING A PROGRAM FOR INDUSTRY-WIDE ACCEPTANCE: WHAT IS PAS 220?
Compliments ISO & supports global approach to food safety
Specific for Food Manufacturing
Harmonization of Food Manufacturing PRPS:
provides a common set of 18 pre-requisite programs for use by any food manufacturers
Addition to ISO 22000:
addresses the missing and important core elements in ISO under Clause 7.2.3
Directly addresses requirements of GFSI

7. DEFINING A PROGRAM FOR INDUSTRY-WIDE ACCEPTANCE: WHAT IS PAS 220?
18 critical food safety requirements, including:
Construction & layout of manufacturing site (Buildings & Facilities)
Utilities & ventilation (air, water, energy, etc.)
Waste management & supporting activities
Equipment maintenance & suitability
Management of purchased materials & supplier selection
Contamination
Cleaning & sanitation
Pest control
Employee hygiene
Rework, packaging & traceability
Product recall
Warehousing
Product Information, consumer awareness
Food defense, bio-vigilance, bio-terrorism

8. SEEKING GFSI APPROVAL Scheme owner required for GFSI acceptance
Foundation for Food Safety Certification designated to manage accreditation, certification and acceptance of FSSC into GFSI
First global food standard intended for the certification of manufacturing and processing of food ingredients and food products
Developed from existing, independent, international standards ISO PAS 220 and ISO 22003
Accredited under ISO Guide 65 – process certification

9. SEEKING GFSI APPROVAL
Requirements & Guidelines in four parts for transparency, high quality food safety audits, independent scheme management:
Food safety & guidance for becoming certified
Guidance & requirements for providing certification
Requirements for providing accreditation
Regulations for board of stakeholders
May 27, 2009, GFSI announced benchmarking of FSSC complete and conditional recognition of the scheme, based on meeting Guidance Document requirements
GFSI Board has recommended FSSC move to full implementation; once fully implemented, expected to become the sixth scheme recognized by the GFSI. or

10. HOW DO YOU MEET THE REQUIREMENTS?
A Cargill, Inc. Study showed:
Most audit standards / programs / schemes meet more than 90% of the requirements for PRP and HACCP.
What about meeting the remaining requirements?
3rd Party Gap Analysis from a reputable certification body will assist in identifying the areas that will require further attention to meet the full requirements.

11. WHAT ARE THE BENEFITS? IS FSSC 22000 RIGHT FOR YOUR BUSINESS?
Covers important food safety aspects often overlooked in the food manufacturing sector
Substantially strengthens ISO certification
Enables you to implement a global standard, with global consistency worldwide
Upon acceptance by the GFSI, it will bridge the gap between ISO and the GFSI requirements
Designed as a ‘one size fits all’ – whether you’re a small or large food manufacturer
A gap analysis can help determine your route to certification – may be no need to revamp your system

12. HOW CAN LRQA HELP?
Gap Analysis to help determine your most practical route to certification
Training for your team at a location & level customized to suit your needs: ISO 22000, PAS 220 & FSSC 22000
Resource Base that Matches Your Supply Chain: Over 400 food assessors located in key offices around the world
Accredited independence & impartiality
World-renowned technical expertise: HACCP, ISO 22000, PAS 220 & FSSC 22000
Multi-national experience: Over half of the world’s top consumer food companies choose LRQA, serve clients in over 120 countries
Consistent, technically robust assurance from anywhere in the world

13. CONCLUSIONS & NEXT STEPS
Questions? Contact LRQA Today – Certification & Training
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FREE Explanation of the 18 PAS 220 PRPs
FREE Copy of the article from LRQA food experts Vel Pillay and Cor Groenveld recently published in Food Quality Magazine
Food Safety Training: ISO 22000, PAS 220 & FSSC 22000
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