1. Shows commitment to food safety, providing confidence to customers
2. Provides a systematic methodology to effectively identify and manage food safety risks
3. ISO-based certification model can be used across the whole food supply chain
4. Promotes the review of and continual improvement of food safety management system
5. Improved employee engagement, increasing awareness of food risks and promotion of safety
6. Develop Food Safety Monitoring Plan covering stages of inspections required to control manufacturing or service delivery process to eliminate, reduce or control health hazards and food safety risks from physical, chemical & microbiological contamination.
7. Increase consumer confidence, community faith and stake holder confidence
8. Reduce legal obligation related to product, service delivery
9. Reduce Product Recall, Reduce Product Withdrawal, Reduce Non-Conformances, Reduce re-process, Reduce Legal Non-Compliances,

The FSSC 22000 standard is a based on of ISO 22000 and the Additional requirements of FSSC 22000 which are as follows.

1. Management of Services
2. Product Labelling
3. Food Defense
4. Food Fraud Mitigation
5. Risks covering Allergen Cross contamination
6. Risk based Environmental Monitoring
7. Control on Formulation
8. Transportation under controlled conditions

PAS 220:2008 / ISO TS 22002:2009 Specifies detailed requirements to be considered including:

• Construction and layout of buildings and associated utilities
• Layout of premises, including workspace and employee facilities
• Supplies of air, water, energy and other utilities
• Supporting services, including waste and sewage disposal
• Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
• Management of purchased materials
• Measures for the prevention of cross contamination
• Cleaning and sanitizing
• Pest control
• Personnel hygiene.

The following are also emphasized in the Publicly available standard

• Rework
• Product recall procedures
• Warehousing
• Product information and consumer awareness
• Food defense, bio-vigilance and bioterrorism

To become certified, a business must develop a System that meets the requirements of the FSSC 22000 standard intended through the following steps;

• Conduct a Gap analysis
• Conduct awareness program
• Form a Core Implementation C
• Identify hazards, carry out hazard analysis, prepare HACCP plan and identify critical control points
• Define policy and establish objectives
• Prepare the necessary documents
• Conduct Internal audit
• Carry out corrective actions for non-conformities
• Conduct management review meeting
• Stage 1 – Document Review Audit
• Stage 2 – Final audit by certifying body/li>