FSSC 22000 : 2009 Food Safety System Certification

Food Safety System Certification (FSSC) 22000 certification scheme meets the requirements of the international food sector for an independent ISO-based food safety scheme. The Food Safety Management Systems cover the processing, manufacturing, and handling of a wide range of foods. Since the first version of the FSSC 22000 Scheme was published in 2009, more than 17,000 sites have been certified.
 

Certification demonstrates that a company has a robust and effective food safety management system in place, and it is often mandated by purchasers within the supply chain. Based on International Organization for Standardization (ISO) standards, FSSC 22000 is a Global Food Safety Initiative (GFSI) recognized food safety scheme, and is also supported by the European Food and Drink Association (CIAA) and the American Groceries Manufacturing Association (GMA), opening up the global market for food producers and associated businesses.
 

HELPING ORGANIZATIONS ENSURE FOOD SAFETY

TUV-CERT’s international network of food testing laboratories, inspectors and auditors, deliver local support, but with global expertise. This will assist you in the development and improvement of your food safety management system, helping to keep the supply chain safe, regardless of where your operations are located.

According to the FSSC 22000 certification scheme, organizations are certified upon completion of a satisfactory audit. Companies that are already certified against ISO 22000, a GFSI recognized scheme, or the Dutch HACCP will only need a transition audit to meet FSSC 22000.
 

The audit cycle includes 2 surveillance audits, of which one must be unannounced, while the initial and re-certification audits are always announced. The audit process includes a site inspection, as well as an assessment of HACCP (Hazard Analysis and Critical Control Points) systems, prerequisite programs, and relevant documentation and processes. TUV-CERT’s auditors will also interview operators and responsible persons within the company in order to assess food safety knowledge.

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