FSSC 22000:2018

What is FSSC 22000:2018?

FSSC 22000:2018 is a food safety management system standard developed by the Foundation for Food Safety Certification (FSSC). The standard aims to ensure that companies in the food supply chain manage food safety properly.

FSSC 22000 integrates the principles of HACCP (Hazard Analysis and Critical Control Points) with the elements of a quality management system. It includes requirements for quality management systems, pre-requisite programs (PRPs), as well as HACCP principles to identify, evaluate, and control hazards associated with food safety.

Benefits of FSSC 22000:2018

Global Recognition

FSSC 22000 is internationally recognized and accepted by retailers, manufacturers, and food service providers, allowing certified companies access to global markets.

Enhanced Food Safety

It helps in implementing robust food safety management systems, reducing risks associated with foodborne illnesses, ensuring safer products for consumers.

Integration of Standards

FSSC 22000 integrates ISO 22000 and PAS 220 (now ISO/TS 22002-1) standards, aligning food safety requirements and quality management systems.

Competitive Advantage

Certification demonstrates a commitment to food safety, enhancing the company's reputation and competitiveness in the market.

Efficiency Improvement

Implementing FSSC 22000 leads to better control over processes, improved operational efficiency, and reduced waste through the implementation of preventive measures.

FSSC 22000:2018 Principles

System Management

It emphasizes the development, implementation, and maintenance of an effective food safety management system (FSMS) based on a systematic approach to managing risks and ensuring compliance with food safety requirements.

Interactive Communication

Encourages open communication channels among all stakeholders involved in the food supply chain, including suppliers, customers, employees, and consumers, to ensure effective handling of food safety issues and requirements.

Prerequisite Programs (PRPs)

Requires the establishment and implementation of prerequisite programs, such as Good Manufacturing Practices (GMPs), sanitation, hygiene, and other operational conditions necessary to maintain a clean and safe food production environment.

Continuous Improvement

Encourages a culture of continual improvement by regularly monitoring, measuring, and reviewing the FSMS to identify opportunities for enhancement and adaptation to changing circumstances, technologies, and regulations.

Risk-based Approach

Focuses on a risk-based methodology, identifying and prioritizing food safety risks based on scientific evidence and implementing appropriate controls to manage these risks effectively.