FSSC 22000 presentation (pdf)

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The content of the scheme • Features of the scheme • Scope, content, references, terms & definitions • Requirements for the food safety management system stem • Food safety management system, PRP’s, aditional, guidance • Requirements for providing certification • Approval by the Foundation, accreditation, audit process, harmonisation, sato providing information ato • Requirements for providing accreditation • Accreditation process, providing information • Regulation for the board of stakeholders
The content of the scheme Scope: • animal products, excluding slaughtering and pre-slaughtering • i.e. meat, poultry, eggs, diary and fish products • perishable vegetal products • i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables • products with long shelf life at ambient temperature t • i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt • (bio)chemical products for food manufacturing, excluding technical and technological aids • i.e. vitamins additives and bio-cultures Based on ISO 22003:2007, Annex A
Page 1 and 2: FSSC 22000 - Food Safety System Cer
Page 3 and 4: Background, objectives and benefits
Page 5 and 6: Structure of the Foundation Foundat
Page 7 and 8: CIAA Confederation of the food and
Page 9 and 10: ISO 22000 : 2005 • International,
Page 11 and 12: PAS 220 : 2008 • Publicly Availab
Page 13: The content of the scheme Structure
Page 17 and 18: Approval process for a certificatio
Page 19 and 20: GFSI Guidance Document Requirements
Page 21 and 22: PRP’s Agricultural manufacturing

FSSC 22000 presentation (pdf)

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