FSSC 22000:2010 Certification, Implementation
What is FSSC 22000 Standard?
Combined with the ISO 22000 Food Safety Management standard with the Publicly Available Specification (PAS) 220 or ISO/TS 22002-1: Part-1 Food Manufacturing and other additional requirements Fully recognized by the Global Food Safety Initiative (GFSI).
GFSI is an organization committed to benchmarking food safety management schemes with an aim towards fostering a convergence between food safety standards.
Why FSSC 22000 ?
FSSC 22000 Standard can be applied to a broad spectrum of organizations of any size of complexity in food manufacturing. This program is designed for food manufacturers who supply or plan to supply their products to major food retailers or major branded food companies.
Those manufacturers certified against ISO 22000 will only need a review on additional requirements in order to meet the FSSC 22000 certification scheme. Any organization with an existing food safety program such as GMP or HACCP, can use such program as a platform and incorporate the elements of the combined ISO 22000 and PAS 220 into their existing system.
The organization willing to export to US and Canada shall have to be certified for FSSC 22000:2010. The certified organization will be uploaded on FSSC22000 website which is an added credibility for food exporters.
The organization irrespective of manufacturing or service industry involved in food & beverage manufacturing, food & beverage service, food & beverage trading, food & beverage warehousing, food & beverage transportation and food packaging, involved in Agriculture, Aquaculture, Horticulture, Fruits & Vegetables, Dairy Products, Meat & Meat Products, Fish & Fishery Products, Spices & Condiments, Nuts & Nut Products, Cereals, Bakery & Confectionery, Restaurants, Hotels, Fast Food Operations can benefit of certification and implementation FSSC 22000:2010 Food Safety Management System such as
Organizational commitment towards Food Safety
Develop internal system about Food Safety Hazard and Risk from process and product
Develop Food Safety Monitoring Plan covering stages of inspections required to control manufacturing or service delivery process to eliminate, reduce or control health hazards and food safety risks from physical, chemical & microbiological contamination.
Increase consumer confidence, community faith and stake holder confidence
Reduce legal obligation related to product, service delivery such as Food Safety and Standards FSSAI Act, FSS Rules, Food Safety & Standard Rules.
Global market access in terms of export and global recognition
Independent of personal competency and high reliability on Food Safety Management System.
Reduce Product Recall, Reduce Product Withdrawal, Reduce Non-Conformances, Reduce re-process, Reduce Legal Non-Compliances,
Legal Compliance of Schedule 4 Compliance of FSSAI, FSSAI license conditions, FSSAI Inspection
Pre-Requisite Program, Operational PRP, Hazard Risk Evaluation, CCP Determination, HACCP Plan, Validation Plan, Verification Plan
Food Safety concerned organizational approach
Reduce Legal Obligation and compliance inspections.