August 23rd, 2021

Overview of the JFS-C Standard Document Version 3.0 Supplementary requirements
Japan Food Safety Management AssociationI.

Purpose of Publication
On October 2, 2020, the Japan Food Safety Management Association (hereinafter referredto as JFSM) published JFS-C Standard Document Ver. 3.0, which is aligned with GFSI
Benchmarking Requirements Version 2020.1 (published by GFSI in June 2020, hereinafterreferred to as BR 2020.1). Following this, JFSM and GFSI have been discussing the conformityof the JFS-C standard document Ver. 3.0 to BR 2020.1.
In the course of this discussion, JFSM decided to publish the JFS-C standard document Ver.
3.0 supplementary requirements in order to strictly conform to BR 2020.1.

II. Summary of Supplementary requirements
The purpose of the change and the content of the change in the announcement of thesupplementary requirements are as follows.
Number
1.3 Structure of this Standard Document
Clause Name
Purpose ofTo cite the latest CODEX.
changeDetails ofCurrent） “Annex of General Principles of Food Hygiene Code of Practices” bychange
the Codex Alimentarius Commission(*2)*2 “RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERALPRINCIPLES OF FOOD HYGIENE” CAC/RCP 1-1969, Rev.4(2003)
New ） “General Principles of Food Hygiene” by the Codex Alimentarius
Commission (*2)(*2 General Principles of Food Hygiene CXC 1-1969, Rev. 2020)⇒The standard document (1.3 Structure of this Standard Document) is changed
as above.
NumberFSM 19.1 Analysis and Testing
Clause Name
Purpose ofTo quote ISO/IEC 17025 correctly and make it a more accurate requirement.
changeDetails ofCurrent） Analysis and InspectionchangeThe organization shall establish, implement, and maintain procedures toensure the analysis of raw materials, semi-finished products, finishedproducts, manufacturing environments, etc. that affect food safety.
The inspection shall be conducted by a competent inspection department oranalysis institution using appropriate sampling and analytical methods.
Inspections that have a significant effect on food safety shall be conducted inaccordance with the applicable requirements of ISO/IEC 17025.

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New） Analysis and Testing
The organization shall establish, implement, and maintain procedures toensure the analysis of raw materials, semi-finished products, finishedproducts, manufacturing environments, etc. that affect food safety.
The analysis and testing shall be conducted by a competent analysis
institution or testing laboratory institution using appropriate sampling andanalytical / testing methods.
The testing that has a significant effect on food safety shall be conducted inaccordance with the applicable requirements of ISO/IEC 17025.
⇒ Change the requirements of the standard document as shown in theunderlined part.
Number
GMP 2 Site Management
Clause Name
Purpose ofTo change to more accurate English.
changeDetails ofCurrent） Site ManagementchangeNew） Factory premise environment⇒Since the terminology was not appropriate, the terminology shall be changed
as above only for English standard documents.
NumberGMP 11
Clause Name

Air and water management

Purpose ofchange

To clarify the handling of water that is not intended to be used for foodproduction.

Details ofchangeCurrent） The organization shall define the required quality criteria according
to the application, and regularly monitor and record the air, high-pressure gas,
and water (including ice and steam) used in food production in order to minimize
the effect on food safety.
If water that has been used but is acceptable in contact with food is applied tofood production, it shall be controlled to prevent it from being contaminatedwith dedicated production water.
New） The organization shall define the required quality criteria according to
the application, and regularly monitor and record the air, high-pressure gas,and water (including ice and steam) used in food production in order to minimize
the effect on food safety.
If water not intended for use in food production and water that has been usedand still acceptable in contact with food are applied to food production, it shallbe controlled to prevent it from being contaminated with water for foodproduction .
⇒Add the underlined parts to the requirements of the standard document.

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Number
GMP 19 Maintenance
Clause Name
Purpose ofTo clarify that maintenance activities do not represent a food safety risk.
changeDetails ofCurrent） A system of planned maintenance covering all items of equipmentchangewhich are critical to product safety shall be established.
New） A system of planned maintenance covering all items of equipment which
are critical to product safety shall be established.
Maintenance activities shall not represent food safety risks.
⇒Add the underlined parts to the requirements of the standard document.

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