PARTICULARITIES OF FSSC FOOD SAFETY MANAGEMENT SYSTEM

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1 Journal of Environmental Protection and Ecology 16, No 1, (2015) Environmental management food safety PARTICULARITIES OF FSSC FOOD SAFETY MANAGEMENT SYSTEM E. CONDREA a *, G. CONSTANTINESCU b, A. C. STANCIU a, M. CONSTANDACHE c a Faculty of Economics Sciences, Ovidius University of Constanta, 5 Dumbrava Rosie Street, Constanta, Romania elenacondrea2003@yahoo.com b Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Univeritatii Street, Suceava, Romania c Faculty of Touristic and Commercial Management, Dimitrie Cantemir Christian University, 90A Dezrobirii Street, Constanta, Romania Abstract. FSSC (Food Safety System Certification) has been recognised by the Global Food Safety Initiative (GFSI) as a food safety standard in FSSC is a full certification scheme for food safety management systems based on ISO 22000:2005 and ISO/TS :2009. FSSC has been developed to meet food industry companies, processors of both the animal and plant respectively foods, and that of producers of food ingredients such as food additives, vitamins and bio-cultures, etc. However, FSSC includes transport and storage activities where they are part of the work performed by the companies producing/processing in food industry. In this paper we tried to present some of the particularities of implementing a food safety management system as required by FSSC The benefits of implementation, namely certification of food safety management systems according to FSSC for processors/producers as well as consumers, recipients of products put on the market by the requirements of FSSC certified companies were also highlighted. In order to develop this paper we consulted both standards, as well as numerous materials from certification bodies, respectively FSSC certified organisations. Keywords: FSSC 22000, ISO 22000, food safety and quality. AIMS AND BACKGROUND Among the main objectives of GFSI Global Food Safety Initiative (The Global Food Safety Initiative), coordinated by CIES The Food Forum of Firms (The Food Business Forum), in cooperation with IMF Food Marketing Institute (Food Marketing Institute) we find: Improving the quality and safety of foods; Ensuring consumer protection; Strengthening consumer confidence; * For correspondence. 274

2 The harmonisation of the requirements laid down in different standards/ systems of quality and food safety; Improve cost efficiency throughout the food chain; Development and implementation of an international early warning system. The main standards recognised by GFSI and imposed by some networks supermarkets on their suppliers (especially those that produce their own brand) are: BRC (British Retail Consortium) Global Standard-Food; IFS (International Food Standard); FSSC (Food Safety System Certification), which is based on ISO and BSI-PAS 220:2008 (British Standards Institution Publicly Available Specification). Many retail organisations require manufacturer suppliers of food products to implement and certify at least one of the BRC and/or IFS systems to become business partners. However, most operators in the food industry know that it is not enough to certify food safety systems that they have implemented at the level of their organisation using FSSC certification scheme to be able to market the products in supermarket networks. Based on this, in this paper we intend to present some important aspects about the implementation of a food safety system and respectively FSSC certification, aspects that may help those interested in getting to know more about this standard, the benefits that the companies could have if they would certify a food safety system as FSSC FOOD SAFETY SYSTEM CERTIFICATION. GENERAL ASPECTS FSSC (Food Safety System Certification) has been recognised by the Global Food Safety Initiative (GFSI) as a food safety standard in The FSSC standard is supported by the European Food and Drink Association and AIB (American Institution of Bakering). FSSC was elaborated/developed to meet the requirements of the food industry companies (the processors/manufacturers of animal food products and respectively perishable vegetable foods, as well as the processors/producers of high shelf life food products, as well as food ingredients such as food additives, vitamins and bio-cultures, etc. Moreover, FSSC includes transport and storage activities where they are part of the work performed by producing/processing the companies in the food industry. Food business operators who have certified the food safety management system according to ISO 22000:2005 can be certified according to FSSC from an additional audit in conformity with BSI-PAS 220:2008 or ISO/TS :2009 (Software prerequisites for food safety. Part 1: Manufacture of foods). 275

3 Relating to FSSC development, in July 2011 the scope of FSSC was extended for producers of materials used in food packaging, in conformity with PAS 223:2011 (Prerequisite programmes and design requirements for food safety in the manufacture and provision of food packaging) and in February 2012 for feed manufacturers in accordance with the requirements of PAS 222:2011 (Prerequisite programmes on food safety for manufacturing food and feed for animals). In response to food crises that occurred over time, major manufacturers and retailers have introduced various customised standards that can be harmonised using FSSC as a base and adding specific additional requirements, if necessary 3. CERTIFICATION OF FOOD SAFETY MANAGEMENT SYSTEMS IN CONFORMITY WITH FSSC We know that most food industry operators want to strengthen their market position by both ensuring a high level of manufactured products, and especially through ensuring their food safety. All these are not possible without the implementation of quality management systems, respectively food safety management. Thus, the competent bodies have developed and implemented numerous specific standards such as management schemes, including those covered by our study. FSSC is a full certification scheme for food safety management systems based on ISO 22000:2005 and respectively ISO/TS :2009 (BSI- PAS 220:2008 standard replaced in March 2012), which details the requirements regarding 2 : The construction and location of buildings, workspaces; Adequacy and accessibility of equipment, including cleaning, maintenance and preventive maintenance; Provide installations for utilities water, energy, air and other utilities; Management of purchased materials; Support services, including garbage and waste; Program of cleaning and disinfection; Pest control; Hygiene of personnel; Various facilities for employees; Measures to prevent cross-contamination; Product recall procedures; Storage; Protection of food against sabotage and bio-terrorism; Product information; Consumer awareness on food quality and safety. The FSSC certification scheme was developed for the following fields of food industry 3 : 276

4 Manufacture of perishable animal products (e.g. milk and dairy products, chilled meat, meat products, chilled fish, fish products); Manufacture of perishable vegetable products (e.g. packed fruits and vegetables, fresh juices, fruit and/or vegetables); Manufacture of food products characterised by a high shelf life in the conditions of preserving/storage at ambient temperature (e.g. sugar, mineral water, alcohol and soft drinks, flour, pasta, canned fruits/vegetables/meat/fish condiments; stimulants); Manufacture of food ingredients such as vitamins, additives and bio-cultures (excluding technical and technological aids); Manufacture of food packaging materials. Implementation of food safety systems according to FSSC involves the following items 4 : A food safety management system operating in accordance with ISO 22000:2005; Preliminary programmes as they are stipulated in BSI-PAS 220:2008; Specifications for services such as transportation and maintenance, and supervision of staff in the application of the principles of food safety. Requirements and respectively guidance specific to FSSC certification scheme can be grouped as 4 : Food safety system requirements as well as how to apply for certification; Requirements for receiving certification, including regulations for certification bodies and for the harmonisation committee; Requirements for receiving accreditation, including rules for accreditation bodies and regulations addressed to the Management Committee. The process of implementation and respectively certification of food safety management system according to the requirements of FSSC requires steps specific to the implementation/certification of food safety management system according to ISO 22000:2005, plus the steps imposed by meeting the requirements of BSI PAS 220:2008 or ISO/TS :2009 and the FSCC extra criteria. ISO/TS :2009 (Ref. 5) specifies requirements for establishing, implementing and maintaining the premises programs designed to help food manufacturer control: The likelihood of introducing food safety risks in the work environment; Biological, chemical and physical contamination of the product, especially cross-contamination between products; Levels of food safety risks in the product and product processing environment. Among the aspects that are considered relevant to manufacturing operations according to ISO/TS :2009, we recall 2 : Reprocessing; 277

5 Procedures for product recall; Requirements on keeping/storage; The security of food, bio-terrorism and bio-vigilance; Information on product and consumer awareness. Among the benefits highlighted by experts in the implementation and certification of food safety systems as the result of food safety system certification as required by FSSC 22000, we find 3,4 : A FSSC certification offers manufacturers the opportunity to concentrate their efforts of food safety on scientific and technical progress and resources on improvements rather than on compliance itself; Validation of a food safety management system in conformity with FSSC automatically includes validation of the ISO international standard; FSSC certified food business operators are approved by most large retail chains in the world; The control of the internal processes also ensures the reduction of the significant risks related to food; The management of the supply chain of raw materials, auxiliary materials is much improved; The costs of audits are significantly reduced compared to the situation that would implement other food safety systems required by retailers; Achieving improved protection for brands; Consumers gain more confidence in products manufactured by processors/ producers operating in conformity with certified management systems requirements, especially the food safety management system. All this adds to the advantages brought to an organisation by implementing and respectively food safety management system certification to ISO 22000:2005, among which 6 8 : Compliance with applicable requirements of the regulatory authority in terms of food safety; Providing final products safe for use in the next link of the food chain or reliable for the final consumer; Evaluating and assessing customer requirements as well as demonstrating compliance with the mutually agreed customer requirements related to food safety; Effective communication with clients and other stakeholders along the food chain; Respecting their own food safety policies; Better communication with authorities (National Authority for Consumer Protection, the National Sanitary Veterinary and Food Safety, Department of Public Health, etc.); Motivating staff. 278

6 CONCLUSIONS The FSSC certification scheme was developed as based on ISO 22000:2005 and BSI-PAS 220:2008, in order to improve food safety standards and consumer confidence in producers/processors of food, in the integrity of the food chain. In March 2012, BSI-PAS 220 was replaced by ISO/TS :2009, standard intended to complement ISO 22000:2005 and be used with it. ISO/TS :2009 is applicable to all organisations involved in the manufacturing stage of the food chain, regardless of the size or complexity and can be used partially or totally, depending on the nature of the operations involved in food production. FSSC 22000, recognised by the Global Food Safety Initiative (GFSI) as a food safety standard in 2010, is a system approved both by producers/processors in the food industry as well as by the retail chains. Due to lower costs resulting from by implementing and/or system certification, and audits, FSSC is preferred by producers/processors of the IFS and BRC systems. It can be said that by implementing FSSC 22000, food industry business operators adopt, to some extent, risk management techniques and quality confirmed through the use in many other sectors. Also, this new certification scheme of food safety systems is credible, independent and respected business partners with food. REFERENCES 1. Global Food Safety Initiative: Vision, Missing, Objectives. Can be accessed on < mygfsi.com/about-gfsi/background.html> [accessed on ]. 2. TUVKarpat: Intern Auditor of the Food Safety Management Systems FSSC Course Support. Bucharest, November TUVKarpat: FSSC New Certification for the Food Industry [on-line]. Can be accessed on < html> [accessed on ]. 4. Web Cert Consult SRL: FSSC for Food Safety [on-line]. Can be accessed on [accessed on ]. 5. Romanian Standardisation Association (ASRO): ISO/TS :2009. Premises for Food Safety Programs. Part 1: Food Manufacturing. Bucharest, Romanian Standardisation Association (ASRO): SR EN ISO 22000:2005 Standard. Food Safety Management Systems. Requirements for Any Organizations in the Food Chain. 1st ed. Bucharest, C. SAVU, N. GEORGESCU: Food Safety Risks and Benefits. SemnE Publ. House, Bucharest, I. SHEPS: ISO The New International Standard on Food Safety A Comparison to HACCP (Danish Standard DS 3027, 2nd ed.). J Environ Prot Ecol, 8 (4), 940 (2007). Can be accessed on Received 4 February 2015 Revised 20 February