1. Problems with the existing food safety system

• HACCP focuses on site-oriented risk management and is limited to risk factor management → Weak management system function
• Limitations of a systematic approach to performance management and the continuous improvement program

2. Need for international standards

As trade between countries increases, the need for food safety standards integration is growing.

3. Growing need for and scope of food supply chain management

Management of the entire supply chain is required to ensure food safety and prevent food hazards (e.g. raw materials, packaging, equipment, distribution, sanitation services, drugs, etc.).

4. Increasing consumer awareness

More emphasis on safety, consistency of quality, and value for money.

1. Need for certification

• Demonstrate factor management capabilities to ensure food safety at the point of consumption.
• Implement the system for the continued supply of safe products.

2. Utilizing the certification

• Plan, implement, operate, maintain and update FSMS for the purpose of providing safe products to consumers.
• Demonstrate compliance with applicable statutory and regulatory food safety requirements.
• Determine, evaluate, and demonstrate customer requirements to promote customer satisfaction and food safety.
• Effectively communicate food safety issues within the food chain.
• Ensure compliance with food safety policies established by the organization, and demonstrate to stakeholders.

3. Eligible for certification

• Directly relevant entities : Farmers, feed companies, raw material producers, food businesses, wholesalers and retailers, caterers, food service companies, transportation, storage and distribution services, etc.
• Indirectly relevant entities : Suppliers of equipment, cleaning disinfectants, packaging materials and other food contact materials, etc.

1. Increased utility as a food supplier management tool

• Post management of small and medium-sized enterprises (SMEs) led by international certification agencies and government-led HACCP is difficult.
• Large food companies and distributors are expected to adopt FSSC 22000 to establish a food supply chain food safety management system (increasing influence of distributors).

2. Increased awareness regarding the importance of overall food chain management in the center of individual business site management

• Managing changes, communication, verification, etc.
• As it targets the entire food supply chain, FSSC 22000 will spread to related industries from primary producers such as grain and feed to packaging companies, equipment companies, transport companies, warehouse companies, food retailers, etc.

3. Expected to become a universal certification standard in the food sector

• One-stop service for generalized food standards by preventing duplicate certification of various standards by field and customer.
• FSSC 22000 is expected to acquire certification as part of export and international credibility improvement of food companies.

4. Food Safe System → Total Food Safe Management System

Food Safe System → Total Food Safe Management System

5. In the future, the government is expected to lead the way in converging the HACCP system, and food industry certification by the existing ISO certification body will converge to FSSC 22000

1. Objectives

1. 1. Facilitate the international harmonization of food safety management requirements for businesses within the food supply chain.
2. 2. Deliver safe food to the final consumer through communication between customers and suppliers based on information created through systematic hazard analysis.
3. 3. Facilitate the dynamic integration of HACCP systems and PRPs.
4. 4. Clarify PRPs (infrastructure and maintenance programs and operational prerequisite programs).
5. 5. Integrate PRPs and HACCP plans for the effective production of safe products.
6. 6. Develop audit specifications to facilitate the identification, monitoring, management and application of periodic renewal requirements for PRPs and HACCP plans.

2. ISO 22000 vs FSSC 22000

1. FSSC 22000 certification process

2. FSSC 22000 certification procedure

1) Stage 1 audit

• Audit purpose: Examine the readiness of the organization
• FSSC 22000-Food Ver3.2: 2015 system document organization chart, certification scope, HA analysis, CCP decision, HACCP plan, FSSC related laws, FSSC policy, goal, KPI plan/performance by department, personal hygiene management, FSSC qualification standard, FSSC Documentation (M,P,I), PRPs program, FSSC additional requirements, etc.
• Level 1 nonconformities must be corrected prior to level 2 audit

2) Stage 2 audit

• Audit purpose : Evaluate the implementation and effectiveness of the food safety management system.
• For nonconformities, corrective actions must be completed within 30 days to be recommended for certification to the certification body.