Fssc22000 vs ISO 22000

Who is ISO?
 The International Organization
for Standardization (ISO) creates
many different types of
standards.
1 ISO is made up of Standards Institutes from 154 different countries.
2 Member countries work together to develop and approve standards.
What is ISO 22000?
• It is a Food Safety Management System (FSMS) that uses a management system approach and HACCP
requirements.
• The goal is to provide one internationally recognized standard for a food safety management system that can
be applied to any organization in the food chain.
Introduction to ISO 22000:2005 & FSSC 22000 by Eng. Karam Malkawi, Amman-Jordan, Mob. +962 780777241, Email: Eng.karam@outlook.com Page 1

What is FSSC 22000?
• FSSC 22000 is a Food Safety Certification that uses ISO 22000 and PAS 220
• PAS 220 gives the requirements for Prerequisite Programs for food manufacturers.
• This document was added to ISO 22000 to create a system that could be benchmarked by the Global Food
Safety Initiative (GFSI)
• Some large retailers require suppliers to have a GFSI benchmarked scheme.
FSSC 22000 or ISO 22000?
• If your customers want a GFSI registration scheme, then you will use FSSC 22000
• FSSC 22000 applies only to food manufacturers, so if you are not a manufacturer, you will use ISO 22000
• Manufacturers will need to evaluate the market and determine which standard is most appropriate for them

How does an organization become 22000 registered?
• You need to decide if your goal is ISO 22000 compliance
– You will implement the system and follow it, and use self-assessment to demonstrate conformity
• If your goal is ISO 22000 Registration
– You will implement the ISO 22000 system in your organization,
• If your goal is FSSC 22000 Registration
– You will implement the ISO 22000 system, and the PAS 220 prerequisite programs

Implementation of ISO 22000 or FSSC 22000
• You will need to develop an implementation plan that covers:
1• Education on the contents of the standard
2• A comparison of your current system to the requirements of ISO22000, often called a gap analysis
3• A comparison of your current prerequisite programs against the requirements of PAS 220 (for FSSC 22000)
4• A timeline of the implementation steps based on the gap analysis
5• Time to run the Food Safety Management System, collect records and make improvements before your
registration audit.

Implementation Steps
• Assign a Food Safety Management Team
– This team will be active in the design and development of the FSMS and participate in the continued
management of the system.
• Assign a Management Team (22000 Steering Team)
– This team will also be active in both the design and development and the ongoing management of the system.
• The Management Team will act as a steering team for the project, assigning responsibilities, providing resources
and coordinating the project.
– The Management Team can assign task teams to work on specific processes that must be designed and
documented for the FSMS.
• Each task team will evaluate the current process that they are assigned to and the requirements of the
standard.
– A new or modified process will be developed, documented and submitted to the Management Team for review
and approval.
• After the task teams have designed and documented a new or modified process, it must be implemented.
• Train all employees that are involved in the process

• When the required processes have been implemented, start your internal audit program and management
review meetings.
• Use information from internal audits and management review to make improvements to the FSMS. Run your
system long enough to generate records for the Registrar to audit.
• Make sure all employees are trained on your 22000 FSMS
• Have a Registrar conduct your Registration Audit.

Overview of Requirements: General
• The organization must develop an effective system that meets the requirements of the Standard, document,
implement and maintain the system.
• The system must be evaluated and updated to stay current.
Overview of Requirements: Management
• Management must be involved in and committed to the FSMS. They will write the Food Safety Policy and be
responsible for making sure it is communicated and implemented.
• Top Management must be involved in the design and implementation of the FSMS. Many specific
responsibilities are assigned to Top Management to ensure their input and participation.
• After implementation Management will conduct management review to ensure continued effectiveness of the
system.

Overview of Requirements: Resources
• The FSMS must clarify what resources, human and physical are required to create safe product.
“During development of the system you will determine how to ensure competent personnel, identify
training that is required, and identify the infrastructure and work environment required”
Overview of Requirements: Making your product
• Your organization will need to plan all of the processes that go into making your product to ensure safe product.
• Prerequisite programs will be established, implemented and evaluated on an ongoing basis. If you are looking
for FSSC 22000 Certification, your prerequisite programs must meet the requirements of PAS 220.
Overview of Requirements: Making your product
• Establish and document a system for:
1• Collecting preliminary information for hazard analysis
2• Conducting hazard analysis
3• Establishing the HACCP Plan

4• Conducting verification activities
5• Tracing product, materials and distribution

Overview of Requirements: Nonconforming Product
• Establish and document a system for controlling all nonconforming products.
1• When a Critical Control point is exceeded potentially unsafe product must be identified, assessed, controlled
and dispositioned appropriately. An established withdrawal process is necessary so quick action can be taken if
needed.
2• Identify corrections and corrective actions to be taken to eliminate the nonconformity and the cause of
nonconformity.

Overview of Requirements: Validation
• Establish and document a process to validate control measures before they are implemented. Plan for
revalidation when changes are made.
• Ensure that all measuring and monitoring devices and methods are capable of providing the accuracy needed.
Overview of Requirements: Verification
• Establish and document an internal audit process. Train auditors, and plan internal audits to establish an audit
program that will determine if the FSMS is effective and up to date.
• Implement a process for the Food Safety Team to evaluate and analyze verification results and take any
necessary actions.

Overview of Requirements: Improvement
 Continually improve the FSMS through the use of:
 Management review
 Internal audits
 Corrective actions
 Verification results
 Validation results
 Update the FSMS

As a Freelance Consultant, How Can I serve you?

- Conduct GAP analysis and assess your plant
- Establish 22000 Food Safety Management System (manuals, procedures, HACCP Plans, forms, policies … Etc.)
- FSMS Documentation provided to you with Microsoft Word and Excel documents to use as a foundation for your FSMS.
- Step by Step Workbook and Presentations
- Detailed checklists, exercises and training presentations to help you lead your team through the implementation process
- Conduct multi-level training sessions (Requirements of ISO 22000, Principles of HACCP, Prerequisite Programs and internal Auditing)
- Conduct Validation activities
- Oversee Internal Auditing and Management Review
- Attend certification audit for any assistance or clearing Nonconformities if arise.
Please contact if interested:
Eng. Karam Malkawi
Amman-Jordan
+962 780 777 241
Email. Eng.karam@outlook.com
Find me on LinkedIn http://jo.linkedin.com/in/engakramomar
Sunday, March 29, 2015

Fssc22000 vs ISO 22000

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