The retail & wholesale sector is a complex stage of the food supply chain. Any upstream failure in the supply chain can result in unsafe products and high impact incidents, with loss of consumer trust as a result.
Next to selling food products, in-store activities like meat, fish, or bread & pastry preparation add to the complexity of retail & wholesale processes. Besides this complexity in operations, many retail & wholesale organizations are large, with several stores involved or operating in different countries. Food safety needs to be assured by centralized and decentralized processes, and effective communication is critical to ensure food safety.
FSSC 22000 provides a certification scheme that ensures a robust food safety management system to control food safety hazards, minimize risks, and ensure safe food production. Reliability in delivering safe food contributes to consumer trust and, eventually, consumer loyalty.
“In our experience, certified organizations are one step ahead in implementing a sustainable quality management system. Organizations that work according to a food safety system experience fewer non-conformities.”Sally Elsherif, QA Operations Director - Metro AG
FSSC 22000 uses the international standard ISO 22000 for food safety management with PAS 221 as the prerequisite programs for retail and wholesale and additional certification requirements. This combination ensures consistent, high-quality audits monitored by an integrity program to measure and maintain delivery performance all over the world. Besides the global character, FSSC 22000 is applicable within the whole supply chain.
Alongside the ISO 22000 framework, FSSC 22000 also allows integrating your food safety management system with other risk-based management systems. These might include ISO 9001 Quality Management, ISO 14001 Environmental Management, ISO 45001 Occupational Health and Safety Management, or IS0/IEC 27001 for Information Security Management.
FSSC 22000 applies to all retail & wholesale organizations selling and preparing food, such as:
- supermarkets and hypermarkets
- convenience stores
- wholesale (cash and carry) stores
- mass or club stores
- food halls in departments stores
- bakeries, butchers, etc.