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

Personnel training

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.