Food Safety Management Systems

The Foundation for Food Safety Certification was founded in 2004. The Foundation developed FSSC 22000, the ISO 22000 and PAS 220 based certification scheme for certification of food manufacturers. This development is supported by the Confederation of the Food and Drink Industries of the European Union (CIAA). The scheme is recognized by the Global Food Safety Initiative (GFSI).

The Foundation also legally owns the GFSI approved HACCP food safety systems certification scheme. As a nonprofit organization the Foundation facilitates and owns the scheme and manages its copyright with license agreements. The actual responsibility and authority for the content of the scheme and the delivered certification audits is the Board of Stakeholders, represented by the relevant stakeholders of the food supply chain. Furthermore the Foundation facilitates the NTWG GlobalGap.

ISO 22000:2005 is the appropriate Food Safety Standard that can be adopted by all organizations involved in the production of agricultural products and in food manufacturing. Implementation of Food Safety Systems in line with HACCP methodology is a Legal requirement.

ISO 22000:2005 allows food related organizations to define the health risks associated with consumers’ safety from food consumption and to manage risks with an effective way, in order to minimize and reduce risks to the limits defined in Legislation.

Respective organizations among others are feed producers, raw and agricultural products of animal or vegetable origin producers, processors, manufacturers, packers, re-packers, warehousing and distribution, retailers, etc as well as subcontractors and suppliers of the above organizations, as cleaners, transporters, manufacturers of food packaging materials, additives, ingredients, components, etc

ISO 22000:2005 integrates the 7 principles of HACCP (Hazard Analysis Critical Control Points) as these have been defined by the Codex Alimentarius Committee of the World Health Organization. The standard introduces the HACCP plan that leads to the Critical Control Points, supported by the Prerequisite programs (PRPs) and the operational Prerequisite programs (O-PRPs), that practically elaborate on the Good Manufacturing Practices and Good Hygiene Practices (GMP – GHP). Risk analysis is a fundamental part of the requirement as it constitutes the basis for the Food Safety Management System via either preventive measures or Critical Control Points.

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