GFSI Compliance Checklist Series – FSSC 22000 Certification
The Foundation Food Safety System Certification 22000 (FSSC 22000) is the world’s leading, independently managed, nonprofit food certification scheme for ISO 22000-based certification of food safety management systems.
Developed through widespread collaboration with multiple stakeholders worldwide, FSSC 22000 employs international and independent standards such as ISO 22000, ISO 9001, ISO/TS 22003, and technical specifications for sector-specific Pre-Requisite Programs (PRPs).
Requirements for FSSC 22000 Certification
FSSC 22000 certification establishes the requirements for certification bodies, accreditation groups, and training organizations to develop and implement its operations for auditing and certification of food safety management systems of organizations across the entire food supply chain. The accreditation confirms an organization’s food safety management system is in conformance with FSSC 22000 and that the company can maintain compliance with these requirements.
Acknowledged by GFSI for the manufacture and processing of foods and food packaging materials since 2010, FSSC 22000 retains the flexibility to add scopes in line with market demands. GFSI recognition demonstrates the platform meets the highest global standards, leading to widespread industry acceptance.
The Path to FSSC Begins Here
TraceGains developed this series of checklists in collaboration with our partner, Jason Sapsin, Sr. Legal Editor, Food & Drug at Thomson Reuters Publishing. Sapsin is a former FDA associate chief counsel and is based in Boulder, Colorado. Download the FSSC 22000 Checklist to elevate your GFSI compliance.
Audit Scheme for Processors and ManufacturersThe FSSC scheme is intended for the audit and certification of the food safety system of organizations in the food supply chain that process or manufacture:
- Perishable animal products (i.e. meat, poultry, eggs, dairy, and fish products).
- Perishable vegetable products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, and preserved vegetables).
- Products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, and salt).
- (Bio)chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids.
- Food packaging material manufacturing.
- Animal feed.
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