Food safety management systems according to the requirements of ISO 22000 and the HACCP principles  


The benefits of an implemented and certified food safety management system for an organization:  

- represents the official confirmation of a credible level of management performance in the field of food safety;   
- ensures conformity with legal requirements;   
- reduces losses by the use of an efficient control from raw materials to end product;   
- increases the trust of partners, clients and consumers;

- helps the organization demonstrate the safe manufacture of food products in case of any litigation. 


Why the need for a food safety management system?   


For legal reasons related to public health: it is the most efficient way to control hazards associated to food products thus preventing any food related accidents and preserving the health of consumers. 

For competition reasons: most of the big retailers are demanding their suppliers to implement and certify food safety management systems.

Din regulatory reasons: the food safety management system is a general accepted requirement by all regulators, control bodies and professional associations. National and European regulations regarding food safety require that organizations from the food chain identify the activities that are key to food safety and guarantee that the safety procedures are defined, implemented, maintained and reviewed according to the principles of international standards like ISO 22000.      



FSSC 22000     



FSSC 22000 is a certification scheme recognized and accepted by Global Food Safety Initiative (GFSI) and European co-operation for Accreditation (EA), along with other standards for the food safety management (BRC, IFS etc).      

FSSC 22000 is applicable for:   

- perishable animal origin products (i.e.: meat, poultry, eggs, dairy 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 (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt);   
- (bio)chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids;   
- food packaging material manufacturing;
- animal feed.  


CERTIND is accredited for food safety management systems certification and is a licensed certification body with the Foundation FSSC 22000 (www.fssc22000.com) for the scopes: Manufacturing of food products (production of perishable animal products, processing of mixed perishable animal and plant products, production of products with long shelf life at ambient temperature) and Manufacturing of food packaging and packaging material, according with the FSSC 22000 vs.3 requirements.


Why FSSC 22000

How to achieve FSSC 22000-Q

How to acheve FSSC 22000 Certification

From ISO to FSSC 22000


In July 2017 the version 4 of the FSSC 22000 Certification Scheme has been revisioned to the 4.1. version.

FSSC22000 vs.4.1 certification process

Summary of FSSC 22000 vs. 4.1 requirements

Scopes of the FSSC 22000 vs. 4.1

New elements of FSSC 22000 vs. 4.1 certification scheme (pdf)


Technical specification for Prerequisite programmes:


ISO/ TS 22002-1: 2009

ISO/ TS 22002-2: 2013

ISO/TS 22002-3: 2011

ISO/TS 22002-4: 2013

ISO/TS 22002-6: 2016

NEN NTA 8059: 2016

BSI PAS 221: 2013

BSI PAS 222: 2011


Starting with 1st of January 2018, all organizations that hold FSSC 22000 certification or that request FSSC certification for their food safety management system, will only be evaluated according to the requirements of version 4.1 of the Certification Scheme FSSC 22000.


Transition audits to FSSC 22000 vs. 4.1


IMPORTANT: obtaining and maintaining the food safety management system certification is conditioned by the existence of authorization/ registration documents from relevant competent authorities .

Lack of legal authorization/ registration documents for food safety leads to the impossibility to obtain certification or to suspension/ withdrawal/ scope reduction of existing food safety management system certification, depending on the particular situation of the client organization.

In case client organizations having a certified food safety management system are involved in food safety related incidents, they are required to notify CERTIND as soon as possible using e-mail (This email address is being protected from spambots. You need JavaScript enabled to view it.) or phone (+4021.313.36.51 or +40788.950.823).