Showing posts with label FSSC 22000. Show all posts
Showing posts with label FSSC 22000. Show all posts
Prerequisite programmes on food safety -- Part 2: Catering-ISO/TS 22002-2:2013
Thursday, February 20, 2014
ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering.
ISO/TS 22002-2:2013 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2.
The scope of ISO/TS 22002-2:2013 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.
Users of catering can belong to vulnerable groups, such as children, elderly and/or ill people.
In some countries, the term "food services" is used synonymously with catering.
The application of ISO/TS 22002-2:2013 does not exempt the user from compliance with current and applicable legislation. Where local legal requirements are in specified for parameters (temperatures, among others) given in ISO/TS 22002-2:2013, the local requirements shall be used by the food business.
Catering operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-2:2013 apply to an individual establishment or process.
Although the use of ISO/TS 22002-2:2013 is not mandatory for complying with the requirements in ISO 22000:2005, 7.2, there is a requirement for deviations (exclusions made or alternative measures implemented) to be justified and documented when ISO/TS 22002-2:2013 is used as reference for the PRPs implemented. It is not intended for such deviations to affect the ability of the organization to comply with the requirements of ISO 22000. ISO 22000 Implementation
ISO/TS 22002-2:2013 specifies detailed requirements to be considered in relation to ISO 22000:2005, 7.2.3.
In addition, ISO/TS 22002-2:2013 adds other aspects such as product recall procedures which are considered relevant to catering operations.Developing ISO 22000 Procedures
ISO/TS 22002-2:2013 is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in accordance with ISO 22000.
More Information ISO/TS 22002:2013
FSSC 22000 Guidance on PAS 223 Section 16 & 18
Monday, February 10, 2014
Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging
Competence criteria
Bioterrorism is one of the potential hazards that, just like all of the other potential hazards need to be addressed in the manufacturers Hazard Analysis. The auditors have to review if this has been done and if effective control measures are in place. There are no additional qualification requirements required for the auditors.
Where relevant the auditor shall have knowledge of the PAS 96 which gives guidance as to
be able to deal with applicable issues properly.
Method for Auditing
Biovigilance and Bioterrorism has to be audited within the scope of the certificate. Where
relevant the auditor shall have such knowledge as to be able to deal with these issues
properly.
Guidance on the FSSC scheme with respect to PAS 223 section 16: storage and
transport
Storage and transport are not part of the FSSC scope as a stand alone activity. However
manufacturers have to address it in cases where it is part of the organizations own process
and when they have agreements with external transport and storage companies. CBs have
to review if the manufacturer has addressed this effectively. The PAS 223 covers
requirements for storage and transport and to ensure related food safety risks are addressed
effectively in the manufacturer’s food safety management system and that CB’s cover this in
the audits.
Food Safety System Certification 22000 (FSSC)
FSSC 22000 contains a complete certification scheme for Food Safety Systems based on existing standards for certification (ISO 22000, ISO 22003 and technical specifications for sector PRPs). The certification will be accredited under the standard ISO guide 17021. Manufacturers that are already certified against ISO 22000 (ISO 22000:2007 Implementation) will only need an additional review against technical specifications for sector PRPs to meet this certification scheme. Organizations that want to integrate quality in their management systems follow the requirements of ISO 9001.
It is developed for the certification of food safety systems of organizations in the food chain that process or manufacture animal products, perishable vegetal products, products with a long shelf life, (other) food ingredients like additives, vitamins, bio-cultures and food packaging material manufacturing.
FSSC 22000 is ready for new scopes at the moment the necessary technical specifications for sector PRPs have been realized and large players in the international food sectors would request FSSC 22000 to cover these sectors.
Personal Hygiene in Food Preparation
FSSC 22000 has as mission to be the globally leading, independent, non-profit, ISO-bases and GFSI-accepted food safety certification scheme for the whole supply chain.
The FSSC 22000 certification scheme has been given full recognition by the Global Food Safety Initiative Board of Directors. This follows an extensive benchmarking process using the requirements laid out in the GFSI Guidance Document Version 6.
The Foundation for Food Safety Certification retains the ownership and the copyright and the licence agreements for certification bodies
More Information from FSSC 22000
FSSC 22000
Tuesday, February 15, 2011
The new scheme FSSC 22000 is specific to food manufacturers, while ISO 22000 can apply to manufacturers as well as any other type of organization in the food supply chain.
PAS 220-2008 basically outlines the basic hygiene infrastructure and environment requirements to ensure users of ISO22000 comply with what GSFI embodies. Matter of fact, the dynamic nature of a Food Establishment requires a dynamic solution and approach.
More details can be from
http://www.dnv.com/binaries/FSSC%2022000%20presentation_tcm4-349388.pdf
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