The FSSC 22000 created by the non-profit organization FSSC (Food System Safety Certification) and is a certification scheme with basic elements the ISO 22000:2005 and PAS 220:2008.
The NOT 220:2008 compiled by the National Institute of M.. Of Britain (BSI) with the contribution of leading food production and marketing companies as its supporting material ISO 22000:2005. The aim was to set specific requirements for the basic conditions and activities necessary to maintain a proper healthy environment., known as prerequisites (PRPs), which in ISO 22000:2005 referred to as measures to be evaluated.
This created a certification scheme for food businesses which was recognized by the GFSI (Global Food Safety Initiative) as equivalent to other corresponding shapes such as BRC Standard for Food, the IFS Food Standard and the SQF Code.
The FSSC 22000 is developed following the steps below:
Establish management procedures required by ISO 22000:2005
Evaluation and improvement of logistics infrastructure, as well as production conditions and processes in accordance with the requirements of the legislation and the prerequisites (PRPs) as defined in NOT 220:2008
Establish a food safety team that will have the knowledge and experience to develop and implement an effective system and appoint a team leader
Description of raw materials, of ingredients and materials in contact with food
Product description and identification of its expected and unintended use
Flowchart design that includes all stages of product production
Verification of the flow chart during the production process
Identify and evaluate all potential risks that may arise
Identify the precautionary measures necessary to prevent or reduce within acceptable levels of risks and categorize them into prerequisite programs (OPRPs) and critical checkpoints (CCPs)
Set critical limits for each CCP, compliance with which will ensure that the CCP is under control
Installation of CCPs and OPRPs monitoring systems
Establish corrections and corrective actions to be taken in the event that monitoring systems indicate that a particular CCP or OPRP is out of control
Identification of system verification and validation procedures
Establish additional procedures to assist in the effective implementation of the system including PAS requirements 220:2008
Installation of an efficient system for archiving and recording the system
System validation and implementation
System review and modification if necessary
Carrying out an internal inspection
A. Pitenis Bros S.A. certified as to FSSC the following areas: Production, Packing & Movement Traditional Salad, Pickle, Fish and Dressings
History: A. Pitenis Bros S.A. certified by To ISO for the first time 2000. Since then till today renews and enriches the certifications according to each new certification standard to offer the public the increasingly higher quality! Today, is assurance procedures 2 even new, for this, standards, of HALAL & KOSHER.