FSSC 22000 Storage and Distribution Operations Guidance

Operations looking to achieve certification to the FSSC 22000 Storage & Distribution Certification Scheme need to comply with ISO 22000:2018 Food safety management systems – Requirements for any organization in the food chain, Technical Specification ISO/TS 22002-5:2019 Prerequisite programmes on food safety — Part 5: Transport and Storage and the FSSC 22000 Certification Scheme Version 5.1 Additional Requirements. In this guidance, we will look at the requirements of all three.
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ISO 22000:2018 Food safety management systems

Requirements for any organization in the food chain

ISO 22000:2018 was developed within the ISO high level structure (HLS) to improve alignment between ISO management system standards. This similarity makes integrating the Quality requirements of ISO 9001 into an ISO 22000 Complaint Food Safety Management System far easier, and vice versa. Key Elements of ISO 22000:2018 (Sections 4 to 10) requirements for a Food Safety Management System by section are:

  • 4) Context of the organization
  • 5) Leadership
  • 6) Planning
  • 7) Support
  • 8) Operation
  • 9) Performance evaluation
  • 10) Improvement

Key Elements of ISO 22000:2018 (Sections 4 to 10) requirements for a Food Safety Management System by section are:

4 Context of the organization

  • 4.1 Understanding the organization and its context
  • 4.2 Understanding the needs and expectations of interested parties
  • 4.3 Determining the scope of the food safety management system
  • 4.4 Food safety management system

5 Leadership

  • 5.1 Leadership and commitment
  • 5.2 Policy
  • 5.2.1 Establishing the food safety policy
  • 5.2.2 Communicating the food safety policy
  • 5.3 Organizational roles, responsibilities and authorities

6 Planning

  • 6.1 Actions to address risks and opportunities
  • 6.2 Objectives of the food safety management system and planning to achieve them
  • 6.3 Planning of changes

7 Support

  • 7.1 Resources
  • 7.1.1 General
  • 7.1.2 People
  • 7.1.3 Infrastructure
  • 7.1.4 Work environment
  • 7.1.5 Externally developed elements of the food safety management system
  • 7.1.6 Control of externally provided processes, products or services
  • 7.2 Competence
  • 7.3 Awareness
  • 7.4 Communication
  • 7.5 Documented information

8 Operation

  • 8.1 Operational planning and control
  • 8.2 Prerequisite programmes (PRPs)
  • 8.3 Traceability system
  • 8.4 Emergency preparedness and response
  • 8.5 Hazard control
  • 8.5.1 Preliminary steps to enable hazard analysis
  • 8.5.2 Hazard analysis
  • 8.5.3 Validation of control measure(s) and combinations of control measures
  • 8.5.4 Hazard control plan (HACCP/OPRP Plan)
  • 8.6 Updating the information specifying the PRPs and the hazard control plan
  • 8.7 Control of monitoring and measuring
  • 8.8 Verification related to PRPs and the hazard control plan
  • 8.9 Control of product and process nonconformities

9 Performance evaluation

  • 9.1 Monitoring, measurement, analysis and evaluation
  • 9.1.2 Analysis and evaluation
  • 9.2 Internal audit
  • 9.3 Management review

10 Improvement

  • 10.1 Nonconformity and corrective action
  • 10.2 Continual Improvement
  • 10.3 Update of the food safety management system

About Technical Specification ISO/TS 22002-5:2019 Prerequisite programmes on food safety

Part 5: Transport and Storage

Technical Specification ISO/TS 22002-5:2019 Prerequisite programmes on food safety — Part 5: Transport and Storage is intended to be used when establishing, implementing, and maintaining the PRPs specific to transport and storage activities.

Key elements of ISO/TS 22002-5:2019 requirements for prerequisite programmes include:

  • 4.1 General Requirements
  • 4.2 Facilities
  • 4.2.3 Utilities
  • 4.3 Equipment
  • 4.3.3 Maintenance
  • 4.4 Management of Purchased Materials and Services
  • 4.5 Transport and Storage Operations
  • 4.5.7 Nonconforming Goods, Damages and Returns
  • 4.6.1 Personnel Hygiene
  • 4.6.2 Cleaning and Disinfection
  • 4.6.3 Waste Disposal
  • 4.6.4 Pest Control
  • 4.7 Goods Identification
  • 4.8 Withdrawal/Recall of Goods
  • 4.9 Safeguarding of Goods

About Food Safety System Certification 22000 Part II: Requirements for Certification Version 5.1 November 2020

Part 2 Additional requirements:

Additional FSSC requirements for the food safety management system are included in the Scheme. These are elaborations of the clauses in ISO 22000 and technical specifications for sector PRPs or additional requirements incorporating the GFSI benchmark requirements version 2020.1. Examples include Management of Allergens, Product Labelling and PRP Verification.

  • 2.5.1 Management of Services and Purchased Materials – in addition to 7.1.6 Control of externally provided processes, products or services
  • 2.5.2 Product Labelling – in addition to 8.5.1.3 Characteristics of end products
  • 2.5.3 Food Defense
  • 2.5.4 Food Fraud Mitigation
  • 2.5.4.1 Vulnerability assessment
  • 2.5.5 Logo Use – Relevant to certified organizations
  • 2.5.6 Management of Allergens (Categories C, E, FI, G, I & K)
  • 2.5.7 Environmental Monitoring (for categories C, I and K only)
  • 2.5.8 Formulation of Products (for category D)
  • 2.5.9 Transport and Delivery (for category FI only)

All the following Requirements are New in V5.1

  • 2.5.10 Storage and Warehousing (All Food Chain Categories)
  • 2.5.11 Hazard Control and Measures for Preventing Cross-Contamination (Food Chain Categories C & I)
  • 2.5.12 PRP Verification (Food Chain Categories C, D, G, I & K)
  • 2.5.13 Product Development (Food Chain Categories C, D, E, F, I & K)
  • 2.5.14 Health Status (Food Chain Category D only)
  • 2.5.15 Requirements for Organizations with Multi-Site Certification (Food Chain Category A, E, FI & G)