FSSC 22000

Food Safety Management System

Food safety is a global issue not only due to its importance to the health of society but also due to its influence on international trade. Globalisation of food production and procurement makes supply chains longer and more complex thus increasing a risk of incidents related to food safety. Efficient and harmonized food safety systems must manage and ensure safety and usability of food in each link of the supply chain.

Certification of food safety management system (FSSC 22000) is a solid scheme of certification and auditing of management systems in the entire chain of supplies which is based on ISO standards and acknowledged by international environment. The FSSC 22000 certification is based on the valid ISO 22000, ISO 22003 standards and technical specifications for sector preliminary operational programmes (within the framework of the Enterprise Development Programme) which were developed with contribution of linked organisations. Producers certified according to the requirements of the ISO 22000 standard may obtain the FSSC 22000 certified which is fully recognizable by the GFSI (Global Food Safety Initiative) after fulfillment of requirements of technical specifications for sectoral preliminary programmes (Enterprise Development Programme) and other requirements.

The benefits resulting from FSSC 22000 implementation and certification mostly quoted by organisations:

• approach to the supply chain based on standards developed by the ISO;
• recognition of the certificate by the GFSI;by the Food Safety System Certification foundation
• using of existing, independent international ISO standards ISO 22000, ISO/TS 22003 and technical specifications for sectoral preliminary programmes (Enterprise Development  Programme);
• accreditation for conformity with requirements of the ISO/IEC 17021 (systemic and process-oriented approach);
• broad scope covered by the certification: food production (including slaughter), production of animal feed;
• common recognition by stakeholders (industry, retail sellers, NGO’s);
• detailed and stringent food safety audits;
• independent system management;
• transparency;
• non-profit management by the Food Safety System Certification foundation;
• recognition by the European Cooperation for Accreditation (EA).