In 2013, Didion achieved our FSSC 22000 – however to maintain this certification we’ve had yearly surveillance audits. Since this is Didion’s 4th year with the program, we were required to go through a complete recertification audit.
The full audit takes 2.5 days to complete (a surveillance audit take only 1.5 days) and due to our company’s role in food safety, all departments are affected by the audit. FSSC 22000 is more than a certification, it is a way of doing business – Didion’s entire process, from purchasing, milling, shipping, and even training, is done according to FSSC 22000 guidelines.
We are proud of our participation in FSSC 22000! Not only does our certification prepare us for the FDA’s Food Safety Moderation Act revision and help meet our customer’s requirements, but it also makes us a better company and ensures safe manufacturing of our products.
The recertification audit this year was a success! There was only one minor nonconformity found and actions have already been taken to correct it. We are very proud of our results and continuous improvement to ensure the best possible product for our customers. The entire Didion team looks forward to celebrating our success!
You can read more about FSSC 22000 here.
Food Safety System Certification (FSSC) 22000 is a comprehensive food safety management system. It incorporates the ideals of continuous improvement and prevention to develop a proactive and effective food safety plan. FSSC 22000 is one of four Global Food Safety Initiative (GFSI) recognized food safety schemes and is the only ISO-based system. FSSC 22000 was selected of the four acceptable GFSI schemes due to Didion’s short-term plans to achieve certification in other ISO-based systems.
FSSC 22000 encompasses two standards, ISO 22000:2005 (Management system) and ISO/TS 22002-1:2009 (Prerequisite programs), but in itself really is a three-part system.
• Hazard Analysis and Critical Control Points (HACCP) Plan
• Prerequisite Programs (PRPs)
• Management System
Hazard Analysis and Critical Control Points (HACCP) Plan
Risk analysis of ingredient and production processes
HACCP is a systematic, preventative approach to food safety that uses the idea of hazard analysis to identify physical, chemical and biological hazards/risks associated with a food manufacturing process. Hazards identified in the HACCP plan are assessed for severity and likelihood to determine the risk associated. Risk is then mitigated through the incorporation of control programs (PRPs), which when monitored and validated for effectiveness, ensure product safety to the greatest possible efficacy.
Prerequisite Programs (PRPs)
Programs in place as foundation of the HACCP plan to mitigate risks
Prerequisite programs (PRPs) are a series of in-depth programs that provide the foundation for the food safety program and are standard practices necessary to ensure safe products. Prerequisite programs provide the groundwork for the entire system and are also the real driving force behind the food safety program based upon the HACCP plan.
System focused on the management and assurance of food safety
The management system ensures the necessary processes, resources, approach and culture are in place to support the food safety system.
By: John Deininger, Quality Assurance Manager at Didion Milling