TR ISO/TS 22003 : 2017

ISO/TS 22003 : 2013, IDT

(ICS 03.120.20; 67.020)

TECHNICAL REFERENCE

Food safety management systems −

Requirements for bodies providing audit and
certification of food safety management
systems

Published by
 TR ISO/TS 22003 : 2017
ISO/TS 22003 : 2013, IDT
(ICS 03.120.20; 67.020)

TECHNICAL REFERENCE
Food safety management systems − Requirements
for bodies providing audit and certification of food
safety management systems

All rights reserved. Unless otherwise specified, no part of this Technical Reference may
be reproduced or utilised in any form or by any means, electronic or mechanical, including
photocopying and microfilming, without permission in writing from Enterprise Singapore.
Request for permission can be sent to: standards@enterprisesg.gov.sg.

© ISO 2013 – All rights reserved

© Enterprise Singapore 2017

ISBN 978-981-47-8439-9
 TR ISO/TS 22003 : 2017

This Technical Reference was approved by the Management Systems Standards Committee on
behalf of the Singapore Standards Council on 15 September 2017.

First published, 2018

The Management Systems Standards Committee, appointed by the Standards Council, consists of
the following members:

Name Capacity
Chairman : Mr Daniel Steele Individual Capacity
Secretary : Mr Steven Phua SPRING Singapore
Members : Er. Go Heng Huat Ministry of Manpower
Ms Margaret Heng Chee Bee Singapore Hotel Association
Mr Koh Yeong Kheng Association of Small and Medium Enterprises
Mr Kumar Selvakumar Singapore Quality Award Management
Committee
Prof Lee Pui Mun SIM University
Ms Annie Lin Singapore Workforce Development Agency
Mr Ong Liong Chuan Individual Capacity
Mr Seah Seng Choon Consumers Association of Singapore
Mr Harnek Singh Individual Capacity
Mr Birch Sio Singapore Manufacturing Federation
Ms Lynn Tan Singapore Retailers Association
Mr Ronald Tan Singapore Productivity Association

The Working Group on Conformity Assessment (CASCO), appointed by the Management Systems
Standards Committee to assist in the preparation of this standard, comprises the following
experts who contribute in their individual capacity:

Name
Co-Convenors : Dr Lee Tong Kooi
Mr Ngiam Tong Yuen
Secretary : Ms Aruna Charukesi Palaninathan
Members : Mr Heng Hoon Jee
Dr Ho Teck Tuak
Dr Danny Ker
Ms Lee Ham Eng
Mr Kenneth Liang
Ms Jaime Lim Yin Yin
Mr Stanley Ong
Mr See Boon Ping
Mr Sze Thiam Siong
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Members : Mr Than Soe

Ms Delfin Yeo
Mr Yusoof Aynuddin

The organisations in which the experts of the Working Group are involved are:

Building and Construction Authority

Health Sciences Authority
Intertek Testing Services (S) Pte Ltd
Ministry of Manpower
Monsunque Pte Ltd
Setsco Services Pte Ltd
Singapore Quality Institute
Singapore Welding Society
Society of Loss Prevention
SPRING Singapore
The Institution of Engineers, Singapore
TÜV Rheinland Singapore Pte Ltd
TÜV SÜD PSB Pte Ltd

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Contents
Page

National Foreword ......................................................................................................................................6

Foreword ........................................................................................................................................................7
Introduction ..................................................................................................................................................8
1 Scope ..................................................................................................................................................9
2 Normative references ..................................................................................................................9
3 Terms and definitions .............................................................................................................. 10
4 Principles ...................................................................................................................................... 10
5 General requirements .............................................................................................................. 10
5.1 General............................................................................................................................. 10
5.2 Management of impartiality .................................................................................... 10
6 Structural requirements .......................................................................................................... 10
7 Resource requirements ........................................................................................................... 11
7.1 Competence of management and personnel ...................................................... 11
7.2 Personnel involved in the certification activities ............................................ 11
7.3 Use of individual external auditors and external technical advisors ....... 12
7.4 Personnel records........................................................................................................ 12
7.5 Outsourcing .................................................................................................................... 12
8 Information requirements...................................................................................................... 12
9 Process requirements .............................................................................................................. 12
9.1 General requirements ................................................................................................ 12
9.2 Initial audit and certification................................................................................... 14
9.3 Surveillance activities ................................................................................................ 16
9.4 Recertification............................................................................................................... 16
9.5 Special audits................................................................................................................. 16
9.6 Suspending, withdrawing or reducing the scope of certification ............... 16
9.7 Appeals ............................................................................................................................ 16
9.8 Complaints...................................................................................................................... 16
9.9 Records of applicants and clients .......................................................................... 16
10 Management system requirements for certification bodies ...................................... 16
Annex A (normative) Classification of food chain categories .................................................. 17
Annex B (normative) Minimum audit time .................................................................................... 20
Annex C (normative) Required food safety management system (FSMS) competence . 23
Annex D (informative) Guidance on generic certification functions .................................... 26
Annex E (informative) Food safety management systems and product certification .... 30
Bibliography ............................................................................................................................................... 35

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National Foreword

This Technical Reference was prepared by the Working Group on Conformity Assessment
(CASCO) under the direction of the Management Systems Standards Committee.

This standard is identical with ISO/TS 22003:2013 published by the International Organization
for Standardization.

Attention is drawn to the following:

1. Where appropriate, the words “Technical Specification” shall be read as “Technical

Reference”. The reference to International Standards shall be replaced by the following
Singapore Standards:

International Standard Corresponding Singapore Standard

ISO 9000 SS ISO 9000

ISO/IEC 17000 SS ISO/IEC 17000
ISO/IEC 17020 SS ISO/IEC 17020
ISO/IEC 17021 SS ISO/IEC 17021
ISO/IEC 17065 SS ISO/IEC 17065
ISO 22000 SS ISO 22000

2. The comma has been used throughout as a decimal marker whereas in Technical
References it is a practice to use a full point on the baseline as the decimal marker.

Attention is drawn to the possibility that some of the elements of this Technical Reference may
be the subject of patent rights. Enterprise Singapore shall not be held responsible for identifying
any or all of such patent rights.

NOTE

1. Singapore Standards (SSs) and Technical References (TRs) are reviewed periodically to keep abreast of technical
changes, technological developments and industry practices. The changes are documented through the issue of either
amendments or revisions.

2. An SS or TR is voluntary in nature except when it is made mandatory by a regulatory authority. It can also be cited in
contracts making its application a business necessity. Users are advised to assess and determine whether the SS or TR
is suitable for their intended use or purpose. If required, they should refer to the relevant professionals or experts for
advice on the use of the document. Enterprise Singapore shall not be liable for any damages whether directly or indirectly
suffered by anyone or any organisation as a result of the use of any SS or TR.

3. Compliance with a SS or TR does not exempt users from any legal obligations

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Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national

standards bodies (ISO member bodies). The work of preparing International Standards is
normally carried out through ISO technical committees. Each member body interested in a
subject for which a technical committee has been established has the right to be represented on
that committee. International organizations, governmental and non-governmental, in liaison with
ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance
are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed
for the different types of ISO documents should be noted. This document was drafted in
accordance with the editorial rules of the ISO/IEC Directives, Part 2
(see www.iso.org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the
subject of patent rights. ISO shall not be held responsible for identifying any or all such patent
rights. Details of any patent rights identified during the development of the document will be in
the Introduction and/or on the ISO list of patent declarations received (see
www.iso.org/patents).

Any trade name used in this document is information given for the convenience of users and does
not constitute an endorsement.

For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO's adherence to the WTO principles in the Technical
Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information

The committee responsible for this document is Technical Committee ISO/TC 34, Food products,
Subcommittee SC 17, Management systems for food safety, in collaboration with the ISO Committee
on conformity assessment (CASCO).

This second edition cancels and replaces the first edition (ISO/TS 22003:2007), which has been
technically revised.

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Introduction

Certification of the food safety management system (FSMS) of an organization is one means of
providing assurance that the organization has implemented a system for the management of food
safety in line with its policy.

Requirements for an FSMS can originate from a number of sources. This Technical Specification
has been developed to assist in the certification of FSMS that fulfil the requirements of ISO 22000.
The contents of this Technical Specification can also be used to support certification of FSMS that
are based on other sets of specified FSMS requirements.

This Technical Specification is intended for use by bodies that carry out audit and certification of
FSMS by providing generic requirements for such bodies. Such bodies are referred to as
certification bodies. This wording is not intended to be an obstacle to the use of this Technical
Specification by bodies with other designations that undertake activities covered by the scope of
this Technical Specification. This Technical Specification is intended to be used by anybody
involved in the assessment of FSMS. It can also be used to support other types of food safety
certifications based on a combination of ISO/IEC 17021 and ISO/IEC 17065.

Certification activities involve the audit of an organization's FSMS. The form of attestation of
conformity of an organization's FSMS to a specific FSMS standard (e.g. ISO 22000) or other
specified requirements is normally a certification document or a certificate.

It is for the organization being certified to develop its own management systems (e.g. FSMS in
accordance with ISO 22000, other sets of specified FSMS requirements, quality management
systems, environmental management systems or occupational health and safety management
systems) and, other than where relevant legislative requirements specify to the contrary, it is for
the organization to decide how the various components of these will be arranged. The degree of
integration between the various management system components will vary from organization to
organization. It is therefore appropriate for certification bodies that operate in accordance with
this Technical Specification to take into account the culture and practices of their clients with
respect to the integration of their FSMS within the wider organization.

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Food safety management systems — Requirements for

bodies providing audit and certification of food safety
management systems

1 Scope
This Technical Specification defines the rules applicable for the audit and certification of a food
safety management system (FSMS) complying with the requirements given in ISO 22000 (or
other sets of specified FSMS requirements). It also provides the necessary information and
confidence to customers about the way certification of their suppliers has been granted.

Certification of FSMS is a third-party conformity assessment activity (as described in

ISO/IEC 17000:2004, 5.5), and bodies performing this activity are third-party conformity
assessment bodies.

NOTE 1 In this Technical Specification, the terms “product” and “service” are used separately (in
contrast with the definition of “product” given in ISO/IEC 17000).

NOTE 2 This Technical Specification can be used as a criteria document for the accreditation or peer
assessment of certification bodies which seek to be recognized as being competent to certify that an FSMS
complies with ISO 22000. It is also intended to be used as a criteria document by regulatory authorities and
industry consortia which engage in direct recognition of certification bodies to certify that an FSMS
complies with ISO 22000. Some of its requirements could also be useful to other parties involved in the
conformity assessment of such certification bodies, and in the conformity assessment of bodies that
undertake to certify the compliance of FSMS with criteria additional to, or other than, those in ISO 22000.

FSMS certification does not attest to the safety or fitness of the products of an organization within
the food chain. However, ISO 22000 requires an organization to meet all applicable food-safety-
related statutory and regulatory requirements through its management system.

NOTE 3 Certification of an FSMS according to ISO 22000 is a management system certification, not a
product certification.

Other FSMS users can use the concepts and requirements of this Technical Specification provided
that the requirements are adapted as necessary.

2 Normative references
The following referenced documents, in whole or in part, are normatively referenced in this
document and are indispensable for its application. For dated references, only the edition cited
applies. For undated references, the latest edition of the referenced document (including any
amendments) applies.

ISO 22000:2005, Food safety management systems — Requirements for any organization in the
food chain

ISO/IEC 17000:2004, Conformity assessment — Vocabulary and general principles

ISO/IEC 17021:2011, Conformity assessment — Requirements for bodies providing audit and
certification of management systems

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