FSSC 22000

FSSC 22000

A reliable, ISO-based certification programme for food safety auditing and certification in the food and beverage manufacturing industry is called Food Safety System Certification 22000 (FSSC 22000). The precondition programmes (PRPs) for the sectors covered by ISO 22000 and ISO 22003 are used by FSSC 22000. These standards were created after extensive and open consultation with many associated organizations.

For ISO 22000 qualified manufacturers who desire to upgrade their certification to a GFSI recognised Standard, FSSC 22000 is the next logical step.

Companies in the food chain that produce or manufacture animal products, perishable vegetable goods, products with a long shelf life, and other food ingredients including additives, vitamins, and bio-cultures are certified by FSSC 22000 for their food, feed, and packaging safety procedures.

FSSC 22000 certification addresses food safety and quality control in:
  • Manufacture of ingredients and food

  • Manufacture of food packaging

  • Warehousing, distributing, moving, and logistics

  • Manufacture of animal feed

  • Pet food production

  • Biochemical production

    An organization only needs to be reviewed against technical specifications for sector PRPs and the FSSC extra requirements if it has already obtained ISO 22000 certification. The HACCP system (Hazard Analysis & Critical Control Points) and the food safety management system are both affected by the regulations. Additionally, a supplemental Quality Module based on ISO 9001 is available on a voluntary basis.

    Benefits of FSSC 22000 Certification

    • Identify, assess, and control any food safety risks that might be anticipated to arise in order to protect consumers from any direct or indirect harm.

    • Give people the ability to effectively monitor and measure food safety performance as well as a tool for improving food safety performance.

    • Create a culture of good food safety, which will increase customer confidence and help you gain a competitive edge.

    • Create and run a management system that will enable you to more effectively satisfy the standards for food quality and safety and legal compliance.

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