JFS-C
Certification Program Document
Version 3.2

Japan Food Safety Management Association
May 20, 2024

JFS-C Certification Program Document
Version 3.2
Contents
1.

PROGRAM OVERVIEW .......................................................................................................... 1

1.1

Objective ...............................................................................................................................................1

1.2

Establishment of the Program .......................................................................................................1

1.3

Features of the Program ...................................................................................................................1

1.4

Reference standard documents ....................................................................................................2

1.5

Standards covered by this Program ............................................................................................2

1.6

Certification program operating organization structure ........................................................42.

REGULATIONS FOR CERTIFICATION PROGRAM OWNER ......................................... 5

2.1

Certification Program Owner (CPO) .............................................................................................5

2.2

Role of the CPO in standard development.................................................................................5

2.3

Prohibition on operation of this JFS-C standard by the CPO ...............................................5

2.4

Prevention of abuse of dominant position .................................................................................5

2.5

Use of logo mark related to certification by this Program....................................................6

2.6

Multilateral recognition rules for accreditation activities.......................................................6

2.7

Accreditation scope (target sectors) ...........................................................................................6

2.8Standard and Program name and version.................................................................................6

2.9Translation of standard documents .............................................................................................6

2.10

Business quality management system........................................................................................6

2.11

JFSM activity report ...........................................................................................................................63.

DEVELOPMENT AND REVISION OF JFS-C STANDARD DOCUMENTS AND

OPERATIONAL INTEGRITY ............................................................................................................ 8
3.1

JFS-C standard document development and revision process ...........................................8

3.2

Operation and integrity of this Program ....................................................................................9

3.3

Review of operational status of this Program ..........................................................................9

3.4

Regulations for the Stakeholder Committee .............................................................................93.5

Response to opinions, questions and complaints from stakeholders ............................ 10

3.6

Development and implementation of Integrity Program ................................................... 10

3.7

Certification body accreditation criteria ................................................................................... 11

3.8

Scope of certification body accreditation ................................................................................ 11

3.9

Data management for Program operation ............................................................................. 12

3.10

Confirmation of certificate authenticity.................................................................................... 12

3.11

Switching the GFSI recognized certification program ......................................................... 12

3.12

Requirements for ICT-based remote audits ........................................................................... 12

4.

REQUIREMENTS FOR ACCREDITATION BODIES ....................................................... 14

4.1

Requirements for accreditation bodies .................................................................................... 14

4.2

Additional requirements for ISO/IEC 17011:2017................................................................ 14

5.

REQUIREMENTS FOR CERTIFICATION BODIES......................................................... 19

5.1

Fundamental requirements for certification activities ........................................................ 19

5.2

Requirements for certification activities .................................................................................. 25

6.

REQUIREMENTS FOR PERSONNEL AND AUDITORS .................................................. 32

6.1

Requirements for personnel ......................................................................................................... 32

6.2

Requirements for auditors .............................................................................................................. 32

6.3

Competence required for technical reviewers.......................................................................... 36

6.4

Witness-assessors competence .................................................................................................... 36

ANNEX 1 (PROVISION) PROCEDURES FOR DETERMINING MINIMUM AUDITDURATION ........................................................................................................................................ 37
ANNEX 2 (PROVISION) COMPETENCE OF AUDITORS, WITNESS ASSESSORS ANDTECHNICAL REVIEWERS IN THE JFS-C STANDARD ............................................................ 42
ANNEX 3 (PROVISION) SCOPE OF CERTIFICATION, AUDITOR'S QUALIFICATIONS,EDUCATION, AND WORK EXPERIENCE ................................................................................... 66
ANNEX 4 (PROVISION) RISK FACTORS OF OPERATIONAL INTEGRITY IN JFSM ..... 69

1.
1.1

Program overview
Objective

Providing safe food to everyone should be the mission of all organizations in the food supply
chain. The system defined by the requirements and procedures described in this document(hereinafter referred to as "this Program") is a means of confirming by third-party
certification that organizations are implementing their food safety management systems.
This Program standardizes the means to ensure food safety throughout the food supply
chain and aims to improve the level of food safety for organizations seeking to use thiscertification. This Program is expected to further improve the level of food safety throughout
the entire food supply chain and optimize the cost of food safety by promoting the initiativesof these individual organizations.
1.2

Establishment of the ProgramThis Program and its related documents are established by the Japan Food Safety
Management Association (hereinafter referred to as "the association" or "JFSM").
1.3

Features of the ProgramThis Program has the following features.
1.3.1 Easy to understand for any organization
This Program aims to promote further improvement of the level of food safety throughout
the entire food supply chain and to make it easy for any organization to implement
regardless of the scale, form, situation of the organization or the characteristics of its
products. A supplementary explanation of the requirements is provided in separate
guidelines. Methods will be separately provided so that each organization can adapt theProgram to its own situation and gradually improve its own level of food safety.

1.3.2 Top management driven shop-floor oriented system
It is important that the top management of the organization steadily participate in the foodsafety initiatives, define policies and goals, and appropriately provide management
resources such as personnel and funds in order to improve the food safety level of anorganization. In addition, this Program emphasizes the proper use of opinions on food safety
from personnel who are actually involved in the food production and manufacturing. It is
important for personnel on site to perform their work with a high degree of awareness, andthat the opinions of the personnel be used appropriately to actually maintain and improve
the level of food safety. This will motivate the personnel on site and enable them to gain ahighly ethical work attitude, and can foster a food safety culture throughout the organization.
1.3.3 Flexibility based on scientific and logical approach
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The Program requires a scientifically based approach to manage hazards that threaten foodsafety. Flexibility is allowed in the management methods and means as long as they are
scientifically and experimentally supported.
1.3.4 The consistency of this Program is ensured with international standards such as thebenchmarking requirements of the Global Food Safety Initiative (hereinafter referred to as"GFSI"), the "General Principles of Food Hygiene" of the Codex Alimentarius Commission,and the ISO food safety management systems and related certification systems.
1.3.5 This Program does not use scores, rankings, or grade evaluations in the certification
audits of organizations and the audits of certification body offices.
1.4

Reference standard documents

This Program is based on ISO/IEC 17011:2017, Conformity assessment — Requirements
for accreditation bodies accrediting conformity assessment bodies (hereinafter referred toas "ISO/IEC 17011"), ISO/IEC 17021-1:2015 Conformity assessment — Requirements forbodies providing audit and certification of management systems — Part 1: Requirements(hereinafter referred to as "ISO/IEC 17021-1"), ISO 22003-1:2022 Requirements for bodies
carrying out audits and certification of food safety management systems (hereinafterreferred to as “ISO 22003-1"), IAF MD4:2018 IAF mandatory document for the use of
information and communication technology (ICT) for auditing/assessment purposes(hereinafter referred to as “IAF MD4”), IAF MD 11:2023 IAF Mandatory Document for the
Application of ISO/IEC 17021-1 for Audits of Integrated Management Systems (hereinafterreferred to as “IAF MD11”)

and IAF MD25:2022 IAF Mandatory Document on the

Evaluation Criteria for Conformity Assessment Schemes (hereinafter referred to as "IAF
MD25").
1.5

Standards covered by this ProgramThis Program defines the accreditation and certification programs of the JFS-C standard(hereinafter referred to as this Standard). The sectors to which this Standard applies arethe " Food Manufacturing Sectors (CI, CII, CIII, CIV)" and " Manufacturing sector ofchemical products (K), including biochemical products (Production of chemical products(including biochemical products) and cultures used as food ingredients or processing aids
in food production)”.
In addition, chemical products here mean a chemical product (including a biochemical
product) related to food.
*Pet food is included in the following food manufacturing sector (C).

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The sectors covered by this Standard and Program are based on the GFSI food supply chain
sector classification and cover the scope of GFSI approvals.
The target sectors and subsectors are as follows.
Refer to Annex 3 for Scope of certification and Sector activities and products.
The sectors covered by this Standard and Program are based on the GFSI food supply
chain sector classification and cover the scope of GFSI approvals. The target sectors andsubsectors are as follows.
Table 1 Sector List by GFSI
The following sectors apply to this JFS (Food Safety Management) Standard Document.
※Of the sectors presented by GFSI, the sectors covered by this standard document are
enclosed in a box.
Code
AI
AII
BI

Sector/Subsector
Farming of Animals for Meat/ Milk /Eggs / Honey
Farming of Fish and Seafood
Farming of Plants (other than grains
and pulses)

Code

Sector/Subsector

FI

Retail / Wholesale

FII

Food Broker / Agent

H

Provision of Food Safety Services

BII

Farming of Grains and Pulses

G

Provision of Storage and Distribution Services

BIII

Pre-process handling of plant products

I

Production of Food Packaging

C0

Animal primary conversion

CI
CII
CIII

CIV

Processing of perishable animal

Hygienic Design of Food Buildings andJI

products

constructors and equipment manufacturers)

Processing of perishable

Hygienic Design of Food Buildings andplant products

Processing of perishable animal and

JII

Processing Equipment (for building andequipment users)

plant products (mixed products)
Processing of ambient stable

Manufacture of chemical products

products(including biochemical products)
K

D

Processing Equipment (for building

Production of feed

(Production of chemical products(including biochemical products) andcultures used as food ingredients orprocessing aids in food production.)E

Catering

Reference: The GFSI Benchmarking Requirements version 2020 PART I

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1.6

Certification program operating organization structure

1.6.1 The business organization of JFSM consists of a Board of Directors, a Board of
Councilors, inspectors and the JFSM Secretariat. The rules for each entity in the organization
are stipulated in the articles of incorporation, and the main functions and authorities of each
entity are as follows.
1) The Board of Directors resolves matters related to the business execution of JFSM andapproves the scheme documents (certification program documents and JFS-C standard
documents) and other documents.
2) The Board of Councilors resolves important matters related to the operation of JFSM,
including the appointment and dismissal of directors and auditors.
3) The Inspectors audit the performance of the duties performed by the directors.
4) The JFSM Secretariat handles the business affairs of JFSM.
1.6.2 JFSM may, with the approval of the Board of Directors, establish a working group of
experts when deemed necessary to operate the Program. JFSM also establishes a
Stakeholder Committee to serve as an advisory body.
1.6.3 The Board of Directors appoints a representative from among JFSM Secretaries toliaise with accreditation and certification bodies and GFSI, and reports on the appointment
to the board of directors.

4

2.
2.1

Regulations for Certification Program Owner
Certification Program Owner (CPO)This JFS-C Standard and Program are operated and managed by the Japan Food Safety
Management Association (JFSM), which is the CPO of this Program. JFSM was establishedbased on the “Act on General Incorporated Associations and General Incorporated
Foundations” (Act No.48 of 2006) of Japan.
2.2

Role of the CPO in standard development

2.2.1 As the CPO of this standard, JFSM continually reviews these standard documents and,if necessary, revises them while taking into account the requests of stakeholders. Revisions
include changes required to be consistent with revisions to the GFSI Benchmarking
Requirements.
2.2.2 As the CPO of this standard, JFSM has the authority to develop and revise the JFS
standard.
2.2.3 As the CPO of this standard, JFSM does not perform conformity assessment andcertification activities. In addition, this Program shall be developed and managed and owned
by JFSM, and shall not be developed or owned by any certification bodies or its affiliatedorganizations.
2.2.4 As the CPO of this JFS-C standard, JFSM specifies the requirements for theaccreditation bodies to operate this Program in Chapter 4 below.
2.2.5 As the CPO of this JFS-C standard, JFSM specifies the requirements for thecertification bodies to operate this Program in Chapter 5 and Chapter 6 below.
2.3

Prohibition on operation of this JFS-C standard by the CPO

As the CPO, JFSM does not engage in consultation activities related to the Program.
2.4

Prevention of abuse of dominant position

JFSM shall not abuse its dominant position, force an organization to acquire certification
based on this standard or a standard related to this standard, or engage in promoting or
extending itself.

5

2.5

Use of logo mark related to certification by this ProgramThis Program is intended to certify the food safety management system of an organization,
not the food safety of the product itself. Therefore, even if a product is manufactured at asite certified to this standard, it is not permitted to display a logo mark or description on
the product or its product packaging (including primary and secondary packaging) that
could mislead consumers into believing that the product has been certified to a food safety
management system.
The use of the logo mark related to the certification of this Program is defined in the"Provision for JFS-C Certification Logo Handling".
2.6

Multilateral recognition rules for accreditation activities

JFSM ensures that a certification body that issues certificates accredited by AB who are amember of the International Accreditation Forum (IAF), and has signed the International
Multilateral Recognition Regulation (MLA) based on this JFS-C standard and Program. Also,an accreditation body that provides the certification under this Program shall fulfill therequirements of ISO/IEC 17011 and the additional requirements listed in section 4.2 below,
be a member of the International Accreditation Forum (IAF), and is a signatory to the IAF
International Multilateral Recognition Agreement (MLA) (ISO/TS 22003:2013 compatible
with level 4 or ISO 22003-1:2022).
2.7

Accreditation scope (target sectors)

JFSM stipulates that the scope of the certification body's accreditation required by this JFSC standard and the Program covers the C and K sectors as shown in section 1.5.
2.8Standard and Program name and version

JFSM ensures that the name of the JFS-C certification program recognized by GFSI and its
version number are included in the scope of accreditation.
2.9

Translation of standard documents

JFSM confirms that the certification bodies have a process to publish audit reports in English,
the official translation language, or in the language required by the organization.
2.10 Business quality management system
JFSM establishes and implements a business quality management system related to its
activities as a CPO, and maintains the system.
2.11 JFSM activity report
JFSM prepares its own activity report once a year and sends it to the members of the
Stakeholder Committee, contracted accreditation bodies and contracted certification bodies.
6Additionally, an activity report based on the requirements of GFSI will be sent to GFSI.

7

3.

Development and revision of JFS-C standard

documents and operational integrity
3.1

JFS-C standard document development and revision process

1) The JFSM Secretariat prepares a draft of the standard document. During the preparationof the draft, the Secretariat obtains the cooperation of a working group if necessary.
2) The Secretariat publishes the draft of the standard document on the JFSM website andmakes it available for public consultation for at least 2 weeks.
3) The Secretariat establishes a forum for discussing the draft standard document underdevelopment with the Stakeholder Committee when necessary.
4) The Board Chairman consults with the Stakeholder Committee on the draft standard
document that has taken into account the comments in 2), and hears the opinions of the
Stakeholder Committee.
5) The Secretariat takes into account the public comments in 2) and the opinions of the
Stakeholder Committee in 3) and reflects them in the draft of the standard document. At
that time, the Secretariat will receive the cooperation of the working groups as necessary.
6) The Secretariat prepares the final draft of the standard document, taking into accountthe opinions in 5).
7) The final draft of the standard document is enforced by the approval of the Board of
Directors.
8) The Secretariat publishes the document prepared with the approval of the Board of
Directors, translates it appropriately into English, and submits it to GFSI.
9) The Secretariat publishes the approved standard document on the JFSM website.
10) The Secretariat informs the GFSI and the contracted accreditation bodies andcertification bodies of the revisions without delay, and ensures that the accreditation bodies
and certification bodies correspond to the revisions decided by JFSM within the time frame
specified by JFSM.
11) The Secretariat publishes a list of active certification bodies along with the scope of
certification.
12) JFSM notifies the certification bodies of information related to the Program and thedevelopment status. This notification includes revisions to the Program.
13) JFSM publishes guidance and requirements regarding version transition for thecertification bodies in accordance with the Provision of Document Control, when a newversion of the Program takes effect. The information includes the following elements.
- Terms of the transition period from the old version to the new version- Clearly defined transition period- Comparison of information in the old version and new version- Lead time for the certification bodies to share information with all auditors and certified
organizations
8

3.2

Operation and integrity of this Program

3.2.1 JFSM engages in regular exchanges and communication with the contracted
accreditation bodies (Harmonization Meetings of the CPO, ABs and CBs) and ensures thatthe accredited certification bodies are accredited in accordance with ISO 22003-1, IAF MD4and IAF MD25.
3.2.2 When operating this Program, JFSM requires that all certification bodies conducting
certification activities obtain ISO/IEC 17021-1, ISO 22003-1, IAF MD4 and IAF MD25
accreditation and conclude a compulsory contract regarding their applicable certification
activities.
3.2.3 JFSM holds a JFS-C Certification Program Harmonization Meeting with theaccreditation bodies and certification bodies at least once a year. The objectives of theHarmonization Meeting are to:1) ensure the consistency of audits and certification processes of this Program,
2) hear opinions on the management of this Program and JFS related documents,
3) exchange technical information on the competence of auditors4) hold a workshop for improving the competence of auditors.
3.3

Review of operational status of this Program

JFSM reviews the operational status of the Program at least once a year by conducting
internal audits and management reviews, and revises the Program as necessary. The review
ensures that the standards of the Program are current and take into account any opinions,questions and complaints raised by stakeholders. JFSM documents the results of the review
and any action taken.
3.4

Regulations for the Stakeholder Committee

3.4.1 The Stakeholder Committee is an advisory body that independently provides advice
from the viewpoint of expert advice and the stakeholders in response to consultation
requests from the Board of Directors or the Board Chairman.
3.4.2 The Stakeholder Committee consists of the following members, which are appointed
and dismissed by the Chairperson with the approval of the Board of Directors.
1) Representative(s) of food and food ingredient manufacturing industry
2) Representative(s) of the distribution industry
3) Representative(s) of consumers
4) Representative(s) of certification bodies and accreditation bodies
5) Food safety expert(s)96) Expert(s) on specific issues (technical experts and/or representative(s) of relevantbusiness operators in specific sectors or subsectors, if necessary)
3.4.3 The Stakeholder Committee shall maintain records of its meetings and provide awritten response to consultation requests from the Board of Directors or the Board
Chairman.
3.4.4 The operation of the Stakeholder Committee is defined in the "Stakeholder Committee
Operating Regulations".
3.5

Response to opinions, questions and complaints from stakeholders

3.5.1 JFSM separately stipulates the “Objection Processing Regulations” and establishes acontact point to receive opinions, questions, objections, and complaints from stakeholders
such as certified organizations, certification bodies, accreditation bodies, JFSM members,
the government, and consumers regarding the operation of this Program, the content of
JFS-related documents, the interpretation of requirements, etc.
3.5.2 The Secretariat responds to complaints and other inquiries received by JFSM in
accordance with the established procedures and reports the results of its analysis of the
responses to the Board of Directors at least once a year. Handling of complaints is stipulated
in the "Complaint Handling Regulations".
3.6

Development and implementation of Integrity Program

3.6.1 JFSM establishes and implements an Integrity Program to demonstrate that thecertification bodies conform to the requirements of the Certification Program and manage
their activities effectively.
3.6.2 JFSM notifies the certification bodies at least once a year about the results of theIntegrity Program.
3.6.3 JFSM implements a risk-based assessment program when conducting a desktop
review of certification body audit activities.
3.6.4 JFSM implements a risk-based certification body office audit program that focuses on
the implementation of the Certification Program requirements by the certification bodies.
3.6.5 JFSM defines key performance indicators (KPIs) for certification body activities in the
results of desktop reviews and office audits performed on certification bodies.

103.6.6 The Integrity Program for certification bodies includes the following surveillance
activities:
1) Evaluation of certification activity using the JFSM database
Check whether the audit duration in the audit information entered in the database areappropriate.
2) Regular examinations of certification body offices
3) Monitoring of audit reports
The details of the above surveillance activities are described in "Provision for Surveillance
Activities for Certification Bodies Regarding JFS-C Certification Program."
3.6.7 When the results of the activities of the Integrity Program determine that acertification body does not conform to the requirements of this Program (and suspension
or withdrawal is indicated), JFSM provides such information to the certification body.
3.6.8 JFSM carries out the desktop reviews, office audits of certification bodies, evaluationof certification operations through entries in the database, and monitoring of audit reports
as described in 3.6.1-3.6.7 as part of its integrity program in surveillance activities. Each
program will be a risk-based assessment and risk-based factors are summarized in Annex
4. Details of the implementation of the integrity program are set out in the "Surveillance
activity provisions for certification bodies relating to the JFS-C".
3.7

Certification body accreditation criteria

JFSM ensures that the accreditation criteria applied when accrediting a certification body byan accreditation body are consistent among the accreditation bodies and that they are
uniform in the accreditation contracts concluded with the certification body.
3.8

Scope of certification body accreditation

3.8.1 JFSM is in agreement on the process to be conducted by an accreditation body as acertification body expands the scope of its certification activities based on Clause 2.7.
3.8.2 When a certification body is applying to an accreditation body to extend the scope of
its accreditation, the certification body shall inform JFSM, which is the certification program
owner.
3.8.3 When the scope of certification services provided by a certification body includes
services outside the scope of its accredited sectors and/or subsectors, JFSM will confirm
whether the certification body consistently publishes and recognizes the scope of the sectors
and/or subsectors to which the certification body is accredited.

11

3.9

Data management for Program operation

JFSM has a clearly specified data management system that is used to maintain data for
effective management and operation of the Program. This data management system iscomposed of information that is included on four forms submitted by the certification body(“C certification body registration form”, “C auditor registration form”, “C certified
organization information registration form”, and “C detailed audit information registrationform”).
The data management system also includes the following items related to the GFSI
Benchmarking Requirements and annual assessments.
・Number of valid certificates・Number of certificates issued during the specified period
・Number of qualified auditors
・Number of suspended certifications
・Number of revoked certifications
JFSM registers information on the competence, education, experience and scope of activitiesof the auditors, and the certification bodies to which they belong, and keeps this information
updated.
3.10 Confirmation of certificate authenticity
In order to ensure that the content of a certificate issued by a certification body is accurate,
JFSM confirms the information registered in the database, notifies the certification body of
the approval decision of the Secretary-General, and after taking necessary measures,
authenticates the process by which the certification body issues a certificate.
3.11 Switching the GFSI recognized certification program
The switch from other GFSI recognized certification program is acceptable only if the scopeof JFS-C standard is equivalent to current certified scope when certified organization iswilling to switch to our standard and the equivalence of both scopes of certifications, audit
reports including the previous unannounced audit and audit histories are minimum
requirements defined by JFSM. Certification bodies shall decide on the validation andapproval of the switching and ensure that JFSM is notified of its approval rationale.
3.12 Requirements for ICT-based remote audits
3.12.1 For performing remote audits using ICT in the operation of this Program, JFSM
separately stipulates the requirements allowing remote audits and the requirements to be
confirmed in on-site audits in the "Provision for Remote Audit". Verification of all work inthe manufacturing processes operated by the audited organization is required to be
performed by an on-site audit based on the food safety management system (including
HACCP).
12

3.12.2 To ensure the efficiency and completeness of an audit, even if JFSM must
unavoidably perform an ICT-based remote audit, the entire period of the audit consistingof both the remote audit and the on-site audit shall be within 30 days in principle.
3.12.3 In the event that JFSM is required to perform a remote audit using ICT in theoperation of this Program, to ensure the efficiency and completeness of the audit if theoverall audit duration as specified in section 3.12.2 exceeds 30 days, operation requires theestablishment of a process to set a risk assessment for the extension of the entire audit
period and an extension deadline according to the result.

13

4.
4.1

Requirements for accreditation bodies
Requirements for accreditation bodies

4.1.1 Accreditation bodies that accredit certification bodies under this Program shall meetthe requirements of ISO/IEC 17011:2017 and the additional requirements listed in section
4.2 below, and be a member of the International Accreditation Forum (IAF). Accreditation
bodies shall also be signatories to the International Multilateral Recognition Regulation(MLA) (ISO/TS 22003:2013 compatible with level 4 or ISO 22003-1:2022).
4.1.2 Accreditation bodies shall report the status of a disposition to JFSM when thedisposition suspends or revokes the accreditation of a certification body.
4.1.3 Accreditation bodies shall mutually recognize the equivalence of certifications basedon the JFS-C standard with other accreditation bodies that are contracted with JFSM.
4.2

Additional requirements for ISO/IEC 17011:2017

Accreditation bodies shall conform to the following requirements in addition to ISO/IEC
17011 (2017).
4.2.1 JFSM stipulates the following requirements for conformity assessment bodies:
ISO/IEC17011:2017.
1） Application for accreditation [7.2]
Accreditation bodies shall inform JFSM when a certification body submits anapplication for accreditation under this Program.
2） Information requirements [8.1, 8.2]
① Accreditation bodies shall conclude a confidentiality agreement with JFSM. The
confidentiality agreement shall state that the information shared between theaccreditation body and JFSM shall not be disclosed to any third parties.
② Accreditation bodies shall share information on problems related to this Programwith JFSM. Accreditation bodies shall provide the information to JFSM as soon as
the information regarding the problem with the Program is confirmed, and when
the information is related to complaints or serious nonconformities, accreditation
bodies shall be responsible for following up on corrective actions.
③ Accreditation bodies shall report to JFSM the following information a) to c) without
delay, the information d) when requested by the association, and information e)after completing the assessment.
a) Suspension, withdrawal of accreditation, reduction of sector accreditationb) Complaints that could compromise the accreditation statusc) Significant nonconformities (nonconformities that may affect the validity ofaccreditation)14d) Information on the accreditation assessment conducted for the certificationbodye) Summary of Accreditation Assessment④

JFSM will provide the following information to accreditation bodies.
a) Information on certification bodies acquired by JFSM through the Integrity
Program described in section 3.6 in this document, including the results of KPIanalysis and the results of office audits conducted by JFSM.
b) Information regarding changes to this Program and related documentation.
c) Other information necessary for certification assessment (including complaints
about certification bodies)

3） Organizational requirements [5]Accreditation bodies shall appoint one person with authority who is responsible for thisProgram and notify JFSM.
4） Complaint handling [7.12]
Accreditation bodies shall consult with JFSM directly if any problems or questions arise
during the accreditation process.
When possible, accreditation bodies shall investigate and take measures within 30 daysof any complaint related to this Program. In the case of a complaint that affects
accreditation and/or certification under this Program, accreditation bodies shallimmediately notify JFSM and take the appropriate action.
5） Appropriate communication
Accreditation bodies shall establish an appropriate means of contact with JFSM foreffective communication.
6） Partnerships for maintaining integrity
In order to maintain the integrity of this Program, JFSM may participate as an observerin the accreditation committee related to the certification work of this Program, as anobserver in the office audits of the certification bodies conducted by accreditation bodies,
and witness accreditation assessments of organizations.
If an accreditation body has considered a complaint or objection related to this Program,the accreditation body shall report the results of that consideration to JFSM without
delay.
JFSM may conduct surveys of accreditation bodies as needed, such as when there arecomplaints about the accreditation work.
7） Resource reviews [7.3]
When the requirements stipulated in this Program are changed or revised, accreditation
bodies shall cooperate with JFSM to establish an appropriate review process for thecertification bodies, and confirm the conformity of the certification bodies with regard
to the additions and/or changes of the requirements related to accreditation.
8） Record management [9.4]15Accreditation bodies shall retain records relevant to this Program and have the records
be readily accessible for at least five years.
9） Internal audits [9.7]
Accreditation bodies shall include their own accreditation activities based on thisProgram into the scope of their internal audits.
10）Competence of personnel [6.1]① All personnel engaged in the accreditation activity of this Program shall have proper
knowledge of this Program, related documents and food safety.
② Accreditation bodies shall ensure that the team performing assessments includes
personnel who have successfully completed the training of this Program and Codex
HACCP training courses provided by a training organization, and one of the teammembers shall have at least two years of experience in the food sector.
③ The team responsible for office audits or on-site audits shall be staffed withpersonnel who have expertise in this Program and the related Standard documents.
Accreditation bodies shall maintain records of the training related to this Programthat is given to auditors, and to technical experts, when appropriate. Accreditation
bodies shall document information about auditors and technical experts inaccordance with the requirements in this section.
11）

Items related to accreditation activities [7.1]① Documents applicable to accreditation
Accreditation bodies shall apply the requirements for certification bodies under thisdocument as well as the requirements for certification bodies issued by JFSM as
documents or guidelines applicable to accreditation.
② Outsourcing of assessment work [6.4]
If an accreditation body outsources an accreditation assessment to a third party, or
if the work is further subcontracted, the requirements of this Program shall beapplied for the accreditation assessment. Outsourced or subcontracted accreditation
bodies shall be signatories of the IAF International Multilateral Recognition
Agreement (IAF MLA), have ISO 22000 approval, and the personnel involved in theaccreditation process shall meet the requirements stipulated in section 4.7 of thisdocument.
③ Preparation for assessment [7.4]1） Accreditation bodies shall provide the requirements set forth in this document
to the assessment team.
2） Accreditation bodies shall conduct assessments taking into account the
information on certification bodies obtained from JFSM based on 4.22) ④ of thisdocument. When there are complaints about certification bodies, accreditation
bodies shall verify in the assessment that the complaints have been effectively
dealt with and appropriate corrective actions have been taken.

163） The “appropriate criteria documents” described in ISO/IEC17011 shall include
the criteria for determining the requirements for certification bodies as
stipulated by JFSM.
④ On-site assessments (office assessments and witnessed assessments)
At least one witnessed assessment of the certification body shall be conducted in
the initial certification. For certification bodies that wish to be accredited in morethan one sector, sampling levels appropriate for those sectors shall be set.
12）

Reassessment and surveillance [7.11.3, 7.11.5, 7.11.6, 7.11.7]
Office assessments of the certification body shall be conducted once a year.
Accreditation bodies shall conduct witnessed assessments of each certification bodyat least once a year. Teams conducting witnessed assessments shall include at least
one member who has experience in the food sector and/or subsector applicable tothe organization.
Accreditation bodies shall be reassessed according to ISO/IEC17011 so that theiraccreditation cycle does not exceed five years. When they have knowledge ofissues that could undermine the credibility of the certification process,accreditation bodies shall take appropriate steps, such as conducting ad hoc
assessments as necessary.

13）

Extending accreditation [7.10]
1） If a certification body wishes to extend its scope of activity with respect to asector defined by JFSM, accreditation bodies shall, at a minimum, thoroughly
scrutinize the documentation that confirms conformity with the requirements ofthe certification standard.

14）

Suspension, withdrawal or reduction of accreditation [7.11]
JFSM will notify accreditation bodies when certification bodies do not conform to
the requirements of JFSM. Accreditation bodies shall investigate the issues raised
by JFSM and take appropriate action (including suspension or withdrawal ofaccreditation, or reduction of the accreditation scope).

15）

Accreditation information [7.8]
Accreditation bodies shall ensure that the accreditation certificate or accreditation
statement includes the official name and version of this Program and applicablesector (and subsectors, if any).

16）

Accreditation citations and use of accreditation symbols [4.3]Accreditation bodies shall ensure that ISO/IEC 17011 4.3 is applied in relation withthe use of this Program, and that appropriate measures are taken against
inaccurate or misleading statements or representations of the status ofaccreditation.

17）

Sharing the results of the certification body's confirmation, etc.
Upon consultation with JFSM, the accreditation body shall check the conformity
and effectiveness of the certification body, etc. based on the information (including
17

KPIs, nonconformities and concerns found in the office audit) provided by JFSM in
accordance with 2) ④ a), and provide the results to JFSM.
18）

Validation
Prior to the revision of the program document, JFSM requests the accreditationbody to verify the validity of the revision of the program document. In this case,the number of days required for the validation by the accreditation body shall beagreed upon through prior consultation between JFSM and the accreditation body.

18

5.
5.1

Requirements for certification bodies
Fundamental requirements for certification activities

5.1.1 Contract conditions with certification bodies
Certification bodies that perform certification work for this Program shall meet the following
prerequisites.
1） After undergoing a preliminary office assessment by JFSM and receiving the approvalof the Board of Directors, certification bodies shall conclude a contract with JFSM toprovide certification activities based on this Program.
2） Certification bodies shall be accredited by accreditation bodies contracted with JFSM
based on ISO/IEC 17021-1, ISO 22003-1, IAF MD4 and Section 5 (Requirements forcertification bodies) of this document.
3） Certification bodies shall conduct certification activities of food safety management
systems consistently and fairly.
4） Certification bodies shall conduct their activities using this entire Program including
the scope recognized by GFSI.
5） Certification bodies shall notify JFSM in a timely manner when there is a change intheir owner, administrator, management structure or organization.
6） Certification bodies shall report to JFSM when their accreditation scope is extended.
7） Certification bodies shall immediately report to JFSM when the suspension orwithdrawal of the organization's certification is in progress.
5.1.2 Contract with JFSM
1） Certification bodies shall receive accreditation within one year from the date of theacceptance of their application by an accreditation body.
If a certification body is unable to receive accreditation within one year, or if there is adelay, the certification body shall reapply to an accreditation body and submit awritten plan to JFSM to obtain accreditation. If this plan is not valid, JFSM willterminate the contract with the certification body.
2） When a certification body's accreditation is suspended or revoked, the certificationbody shall report it to JFSM immediately, and shall allow JFSM and the accreditationbody to directly discuss the matter.
5.1.3 Confidentiality
Certification bodies and JFSM shall agree to confidentiality in the above-mentioned contract.
Certification bodies submit information and opinions regarding the operation and functionsof this Program to JFSM. At that time, certification bodies shall appropriately process theinformation to prevent confidential information about the organization from leaking to theoutside.

19

5.1.4 Fees
1） Application to begin certification and application fee
Certification bodies shall submit application documents to begin the certification to
JFSM, and these documents will be specified separately. Certification bodies shall pay
JFSM a separate application fee when applying for certification.
2） Annual fee
Certification bodies shall pay JFSM an annual fee that is separately set for eachbusiness year.
5.1.5 Information disclosure
Certification bodies shall make the following information publicly available. However,regarding 2), this information shall be published on the website operated by the certification
body.
1） Corporate information
2） Version of the accredited Program document
3） Scope of accredited sectors and version (sectors outside the accreditation scope shallbe disclosed separately.)4） Evaluation procedures and accreditation processes related to this Program.
5） Certification system including rules and procedures for granting, maintaining,
expanding, suspending, and revoking certification
6） Audit procedures and certification processes related to this Program7） Rights and obligations of applicant and clients (use of the JFS-C certification logo, how
the organization declares its certification)8） Complaint, objection, dispute handling procedures
9） List of all organizations certified under this Program
5.1.6 Quality management system
1) Certification bodies shall operate effective quality management systems. The quality
management system shall be documented and utilized by all relevant personnel of thecertification body. Personnel responsible for developing, implementing and maintaining thequality management system shall be appointed within the certification body. Thesedesignated personnel shall be responsible for reporting to the management of thecertification body on the performance of the quality management system and system
improvements based on management reviews.
2) The quality management system shall include, at minimum, the following items.
① Quality policy②

Legal status of the certification body (ownership structure, inter-organizational
control structure, functional organization chart (inter-organizational control structure
shall indicate how each organization is inter-related through the management
structure)20

③ Management of certification processes, including committee structure, roles andprocedures④ Management review policy and procedures⑤ Document control procedures⑥ Responsibilities for quality-related operations and functions (including the scope of
authority)⑦ Recruiting

procedures(selection,

initialtraining,

subsequent

training

and

performance assessments of personnel related to certification)⑧ Lists of outsourced contractors involved in certification and the procedures for
managing their assignment and assessment⑨ Procedures for actions against nonconformities, and procedures for confirming theeffectiveness of corrective and preventive actions⑩ Procedures for the use of certification, and procedures for revoking or suspending
certification⑪ Policies and procedures regarding objections, complaints and disputes⑫ Internal

audit

procedures(including

corrective

actions

againstidentified

nonconformities)
5.1.7 Notification of certificate format
Certification bodies shall notify JFSM regarding the format of the certificate to be issued tocertified organizations before starting the certification. The certificate shall include thefollowing information:1） JFS-C Standard name and its version2） Name and address of the certified organization
3） Sectors and/or subsectors, products, manufacturing processes and manufacturinglocations (the manufacturing processes and manufacturing locations shall be specified
as necessary)4） Effective date of the certificate
5） Expiration date of certificate
6） Logo marks of JFSM, accreditation body and certification body7） Signature and title of certification body representative8） The phrase "Conformity to the JFS-C Standard (Sector: CI, CII, CIII, CIV/K)"(Requirements for Organizations).
The certificate shall be issued on a manufacturing site basis.
The certificate shall use the template previously submitted to JFSM.
5.1.8 JFS-C certification logo mark handling regulations
Certification bodies shall communicate the regulations for using the JFS-C standard logo
mark defined in this Program (Provision for JFS-C certification logo mark handling) to thecertified organizations to ensure their conformity.
21

5.1.9 Communication between JFSM and certification bodies
1） Information submitted by certification bodies to JFSM
① Information on the structure of the certification body
Immediately after concluding a contract with JFSM, certification bodies shall submit
information regarding the structure of the certification body to JFSM by the method
specified in ⑤.
When there is a change in the ownership structure of the certification body,management of personnel, management organization, regulations, etc., thecertification body shall submit the information to JFSM by the deadline and method
specified in ⑤.
② Information on auditors
After concluding a contract with JFSM, certification bodies shall immediately submit
information about auditors to JFSM by the method specified in ⑤. This information
includes the qualifications of auditors engaged in certification, training history,
background, and details on the scope of audit activities related to food. When theinformation on registered auditors has changed, certification bodies shall submit
those changes to JFSM by the deadline and method specified in ⑤. Certification
bodies shall verify and update the auditor registration once a year at a minimum.
Certification bodies and auditors shall take the action required by JFSM to enable
the competence assessment of registered auditors as conducted by JFSM.
③ Information on certified organizations
After a certification body certifies an organization, the certification body shall submit
the information on the certified organization to JFSM by the deadline and method
specified in ⑤.
④ Audit information
After conducting a certification audit, the certification body shall submit the audit
information to JFSM by the deadline and method specified in ⑤.
⑤ Method and deadline for submitting information
Regarding the information from ① to ④ above, the certification body shall submit
the data for the current month by the 15th day of the following month in accordancewith the "JFSM database system operation manual (for certification bodies)".
Regarding the information in ① and ② above, certification bodies shall submit the
information to JFSM in the prescribed format.
2） Consultation between JFSM and certification bodies
When a certification body provides certification services that are beyond the scope ofaccreditation, JFSM will consult with the certification body to resolve any issues in thecertification scope.

22

When JFSM finds a potential conflict or problem regarding the certification activities that
may reduce trust in JFSM or GFSI, JFSM will consult with the relevant certification body,come to mutual agreement on appropriate measures, and notify GFSI of the outcome.
5.1.10 Audits of certification bodies and investigation of certified organizations
1） JFSM office audits of certification bodies and assessments of certified organizations
To enable JFSM to conduct audits of certification bodies and investigations of certified
organizations, the certification bodies shall provide the support and information requiredby JFSM. To enable JFSM investigations of certified organizations (which may be
accompanied by accreditation bodies or certification bodies, or visited by JFSM alone),the certification bodies shall stipulate this in their contract with JFSM.
2） Certification audits witnessed by accreditation bodies
In section 4.2.1 12) of this Program, audits conducted by each certification body shallbe witnessed at least once a year as surveillance activities by the accreditation bodies,and for this purpose, the certification bodies shall have the prior agreement of theorganizations.
5.1.11 Recommendations to certification bodies
Certification bodies may accept or reject the recommendations made by JFSM to thecertification bodies regarding this Program. If a recommendation from JFSM is not accepted,
the certification body shall state the reason and notify JFSM in writing. In this case, JFSM
will consider the reason and decide whether to reissue, change or withdraw therecommendation. If the certification body continues to refuse the recommendation, JFSM
will determine its response, which may include excluding the certification body from the useof this Program.
5.1.12 Harmonization Meeting
Certification

bodiesshallparticipateinharmonization

meetings.

Detailsonthe

Harmonization Meetings are provided in the “Provision for JFS-C Certification Program
Operation Harmonization Meeting”.
5.1.13 Changes to this Program
1） Notification of changes of this Program
Certification bodies shall notify the concerned parties (certified organizations, auditors
in the certification body, technical experts, etc.) of changes of this Program (including
additions and revisions to various rules specified by JFSM) when announced by JFSM.
In addition, the changes shall be reflected in the procedure manuals of the certification
bodies as necessary.
2） Transition period for revision of requirements

23

As a general rule, certification bodies shall respond to the changes of this Program
within four months after receiving a notification from JFSM. When the requirements fororganizations are changed, the transition period for conforming to the newrequirements will be provided by JFSM each time, except when different periods areprescribed by laws or regulations.
5.1.14 Sector extension
When a certification body wishes to start certification activities in a new sector of thisProgram, the certification body shall conclude a contract with JFSM for certification activities
in the sector and be accredited for the sector by an accreditation body.

24

5.2

Requirements for certification activities

5.2.1 Conformity assessments of organizations
Basis of conformity assessment
Certification bodies shall conduct conformity assessments based on the JFS-C Standard(Sectors: CI, CII, CIII, CIV/K) (Requirements for Organizations). In addition, certification
bodies shall conduct all steps required for conformity assessment to ensure conformity to
all the other requirements related to this Program.
The scope of certification shall be defined for the activity and products based on the
Annex 3.
Tools for conformity assessment
Certification bodies shall have tools that enable them to effectively refer to the requirements
to assess conformity with the JFS-C Standard (Sectors: CI, CII, CIII, CIV/K) (Requirements
for Organizations).
5.2.2 Implementation of audits
1） Audit program
Audits in this Standard shall be conducted based on the following certification cycle.


Initial audit

Audit cycle (3 years)

First audit: Audit mainly for the development of the food safety
management systemSecond audit: Audit of operation of the food safety management system*If an organization is determined to be conforming, a certificate valid
for a period of three years will be issued by a certification body.

Surveillance audit (periodic audit): After certification, an annual audit
within the valid period is conducted.

Recertification audit (renewal audit): Audit to continue the three-year
cycle for another three years

2） Certification bodies shall determine the audit frequency and audit duration and prepare
an audit plan according to the following.
① Each site shall be audited at least once a year for each sector and/or subsector tobe certified to evaluate all requirements of the Standard.
② The audit frequency shall be decided with consideration for the past audit history,
points of conformity with the Standard, product seasonality, increase in
manufacturing capacity, changes to organizational structure, changes in producttechnology, and changes in product types.
③ Regardless of the audit frequency of ① and ②, additional surveillance audits shallbe performed when there is evidence or suspicion of nonconformity in theorganization.
25

④ The audit duration shall be decided based on the "Audit duration determination
procedure manual" as specified in Annex 1.
⑤ At least one of the surveillance audits performed up to the recertification audit shallbe an unannounced audit. In addition, the audit report shall clearly indicate that theaudit conducted was an unannounced audit. Audits of head office functions are notsubject to unannounced audits unless the head office functions are located in thesame location as the on-site audit. In addition, if it is necessary to conduct an onsite audit with unannounced, and an audit of the head office functions is conductedprior to the on-site audit, It is also desirable to conduct unannounced audits
regarding head office functions.
⑥ Audit of head office functions is referred to in 8) "Audit of head office functions."

Audits performed outside the normal cycle include extraordinary audits, additional
audits, and repeat audits.
Extraordinary audit
An audit conducted under conditions such as those in section 5.2.5 of this document.
If the result is nonconformity after an audit review, measures such as temporary
suspension or withdrawal of the certification may be taken.
Additional audit
An audit performed on seasonal products and additional products (extension of productgroup)
Re-audit
An audit performed as described in section 5.2.2 5) ① a) of this document. When there
are changes that affect the requirements, such as significant changes that may affectproduct safety, changes in the management of the organization, etc. within the valid
period of the certification, or when the certification body has reason to believe that there
may be a conformity problem related to the certification, an extraordinary audit results
in a temporary suspension, and this is followed by a re-audit. A re- audit is different
from a recertification audit.
3） Auditor selection procedure
Certification bodies shall implement procedures for auditor selection, including auditor
rotation, such as no more than six consecutive audits at the same site, in order tomaintain the impartiality of the audits.
4） ICT-based remote audits① The requirements allowing remote audits and the requirements to be confirmed in
on-site audits that satisfy the following items when certification bodies conduct
remote certification audits using ICT are separately stipulated by JFSM in the"Provision for Remote Audit".

26

② Certification bodies shall plan and conduct audits according to the requirements
defined by JFSM that allow remote audits and the requirements to be confirmed in
on-site audits. To maintain the efficiency and completeness of audits, at a minimum,
on-site audits shall be required for the inspection and physical verification of good
manufacturing practices and verification of all operations in the manufacturing
processes operated by the audited organization based on its food safety management
system (including Codex HACCP).
③ Even if a certification body is unavoidably required to conduct a remote audit using
ICT, the certification body shall have the agreement of the organization to be audited
to conduct the remote audit.
④ Even if a certification body is unavoidably required to conduct a remote audit using
ICT, the entire duration of the audit, consisting of remote audits and on-site audits,shall not exceed 30 days in order to ensure the efficiency and completeness of theaudit.
⑤ If a remote audit conducted using ICT is unavoidably required and the total durationof the audit specified in section 5.2.2 of this document exceeds 30 days as described
in ④, in order to ensure the efficiency and completeness of the audit, the certificationbody shall establish a process for a risk assessment of the extension of the entire
period and an extension deadline according to the result. Even with this process
implemented, the entire audit duration as described in section 5.2.2 4) of thisdocument shall not exceed 90 days.
5） Criteria for conformity assessment① Auditors shall assess conformity or nonconformity using the following four levels:a) Critical nonconformity (a direct impact on food safety or nonconformity withlaws and regulations that could have a serious impact on food safety).
*The result of the audit indicates that conformity to the requirements is not
fulfilled, and as a result, the product becomes unsafe and/or the laws andregulations that may seriously affect food safety are not observed.
b) Major nonconformity (likely to cause a risk to food safety).
*The result of the audit indicates that conformity to the requirements is not
fulfilled, and as a result, the product becomes unsafe and/or the risk of foodsafety may increase.
c) Minor nonconformity (less likely to affect food safety)*The result of the audit indicates that conformity to the requirements is not
fulfilled, but the product does not become unsafe, and/or the risk of food safety
does not increase.
d) Conformity (requirements are fully satisfied)6） Deadlines for completion of corrective actions and corrections① Critical nonconformity27

If an auditor finds a critical nonconformity in an initial audit, the auditor shall suspend
the audit, and after the critical nonconformity is eliminated, the auditor shall conduct
another audit. If an auditor finds a critical nonconformity in a surveillance audit orrecertification audit, the certification shall be suspended and the organization shallbe required to complete corrective actions within six months. After the corrective
actions are completed, the auditor shall conduct another audit. Even after thecertification deadline has passed, the certification shall expire if the nonconformity
cannot be eliminated. Even after the renewal deadline has passed, if the corrective
action has been completed within the corrective action deadline and the certificationbody determines in a renewal audit that the organization is in conformity, thecertification can be restored. If the certification is restored in such a case, the valid
period of the certification shall be three years from the original renewal deadline.
② Major nonconformity
When a major nonconformity is found in an audit, the auditor shall request theorganization to implement correction and corrective action as soon as possible, and,in principle, confirm the completion of the corrective action within 30 days.
③ Minor nonconformity
When a minor nonconformity is found in an audit, the auditor shall request theorganization to take correction and establish corrective action plan, and to submit
those relevant evidences. Within 30 days from the end of the audit, those completionof correction and efficacy of corrective action plan shall be verified and approved
when acceptable. The completion and effectiveness of the corrective action shall be
evaluated in the next scheduled audit.
7） Confirmation of corrective actions
Certification bodies shall obtain corrective action plans and evidence of implemented
corrective actions from organizations for nonconformities found in the audit to verify
that the organization fully conforms to the requirements of the Standard. Verification of
the corrective action plan shall be performed not only by the audit team, but also by
personnel who are competent in the technical elements that have not fulfilled therequirements.
When confirming that corrective actions have been taken, submitted documents suchas updated procedures, records, and photographs shall be inspected, and as required,additional on-site audits or verification of evidence submitted using ICT shall be
conducted.
8） Audit of head office functions① The certification body shall conduct an audit of the head office function (hereinafterreferred to as "head office function") and include it in the certification. This audit
shall include an interview with the personnel in charge of the head office function.
This head office function audit shall be documented.

28

② The auditor shall conduct the head office function audit in the context of the on-site
audit of the site. The auditor shall review the requirements or standards established
for food safety at the head office function audit and ensure that they have been
properly incorporated into site-specific documentation and are currently being
implemented at the site's on-site audit.
③ In principle, audit of head office functions shall be conducted prior to on-site audits.
If on-site audits are conducted without notification, audits of head office functions
shall also be conducted without notification, but audits can also be conducted with
notification at the request of the audited organization. For both on-site audits andaudits of head office functions, the scope of unannounced audits and notified audits
shall be stated in the audit report.
5.2.3 Audit Reports
1） Preparation of audit reports① The audit report is a record to prove that the auditor has properly conducted theaudit and determined the conformity of the organization. The certification body shallhave a clear structure for the preparation and production of the audit report. The
certification body shall prepare the audit report in accordance with this structureand deliver it to the organization within two weeks after the certification decision ordecision to continue certification.
The audit report shall include the following:a) Details of audit durationb) Summary of assessment resultsc) FSM/HACCP/GMP section summaryd) Individual evaluation results for all requirements (conformity/nonconformity)e) Details of nonconformity and basis of judgmentf)

Notable examples of good practicesg) Type of audit (announced or unannounced)h) Details required in ISO/IEC 17021-1 9.4.8
i)

If head office function is reviewed, the information collected in connection withthe head office function and the content of objective evidencej)

If head office function is reviewed, identification of the function and/or processreviewed② Certification bodies shall handle audit reports as confidential information. The
audited organization has the authority to determine whether its audit report may
be provided or disclosed to third parties. In principle, certification bodies shall obtainwritten consent from the audited organization before providing or disclosing theaudit report to a third party.
③ The audit report and other documents related to the audit shall be provided to JFSM
or disclosed to the GFSI benchmarking team to prove that the auditor properly29performed the audit in accordance with the requirements. Certification bodies shallprovide written consent from the audited organization in advance before disclosing
the audit report and other documents related to the audit to JFSM and the GFSI
benchmarking teams for the purpose of implementing the JFSM reliability
maintenance program or for auditing by the GFSI.
2） Review of audit reports
Certification bodies shall conduct a thorough technical review of the audit reports prior
to deciding to approve, suspend, revoke or renew the certification.
To review effectively, the certification body shall ensure that:① The reviewers are impartial, have the ability to technically understand the content
of the audit report, and are able to demonstrate that the audit report conforms to
the Program.
② The audit was conducted by an appropriately qualified auditor, and that all
applicable requirements of the program can be explained by relevant records thatwere created during the audit,③ The report covers the scope applied for the organization, and evidence that theaudit fully covers that scope,④ Nonconformities have been reliably identified, and that effective corrective actions
have been taken to resolve those nonconformities.
5.2.4 Registration of certified organizations
After making a decision on the certification of an organization or making changes to thecertification, the certification body shall submit the information on the certified organization
to JFSM by the 15th of the month following the month in which the certification decision orchange was made.
Certification bodies and certified organizations shall be in agreement that the following
information will be made public by JFSM:
1） Name and address of certified organization (in English)2） Sectors or subsectors, products, manufacturing processes and manufacturing locations(when manufacturing processes and manufacturing locations need to be specified) andhead office function (for audit purposes only).
3） Effective date of the certificate
4） Expiration date of the certification
5） Certification status (e.g., suspension or withdrawal, and the date; only if applicable)
5.2.5 Notification of information that affects an organization's certification status
Certification bodies shall make arrangements with certified organizations so that thecertification bodies and JFSM are notified if the organization is involved in a serious foodsafety incident, such as product safety or legal obligations, or if a recall of an organization's
product occurs. The organization shall make the notification upon completing the initial30

response to these matters at the latest, Certification bodies shall immediately report thecertification status of such organizations to JFSM.
Certification bodies shall take appropriate measures such as extraordinary audits to confirm
the relationship between the status of the organization and the certification and appropriate
action such as suspension of the certification. Certification bodies shall promptly report thestatus of such organizations to JFSM. Certification bodies shall have procedures in place toensure the integrity of the certification after receiving such a notification.
When there are changes that affect the requirements, such as significant changes that may
affect product safety, changes in the management of the organization, or when thecertification body has reason to believe that there may be a conformity problem related tothe certification, the certification body shall reassess the organization and audit its
conformity.
5.2.6 Registration fees of certified organizations
In the contract signed with certified organizations, certification bodies shall clearly statethat the annual registration fee JFSM charges to the certified organizations is payable to
JFSM via the certification bodies. (The amount and payment method of this annual
registration fee will be determined separately by JFSM.)
5.2.7 Change and transfer of certification bodies
Certified organizations can change their certification bodies if the following conditions are
met. For the new certification body that is the change destination (the receiving destination),
the following items shall be included in the preliminary assessment for the change andtransfer of the certified organization.
1） The period required to switch and transfer the certification body shall be agreed uponby both the current and new certification bodies, and the remaining valid period of theregistered certification shall be the agreed period or longer.
2） The completion of the corrective actions shall have been confirmed by the current
certification body in the final surveillance audit.
3） The reason for changing the certification body shall be recognized by the newcertification body. Also, there shall be a record of the reason for the change.
4） The scope of certification of the new certification body shall include the food sector
classification of the certified organization.
5） The audit report on the certified organization prepared by the current certification bodyshall be reviewed by the new certification body.
6） The certified organization shall agree on the certification cycle of the new certificationbody after the transfer.
7） The new certification body shall notify JFSM that the above requirements have been
met and that it accepts the transfer of the certified organization.
31

6.
6.1

Requirements for personnel and auditors
Requirements for personnel

6.1.1 Personnel competence1） Certification bodies shall assign personnel with the necessary competence inmanagement, administration, technical affairs, and auditing work within theorganization.
2） Regardless of the scope of accreditation, certification bodies shall have systems andprocedures in place to ensure that personnel who conduct the certification activities
specified in Annex A of ISO/IEC 17021-1 and Annex C of ISO 22003-1 have thecompetencies described in these Annexes and that the requirements specified by JFSM
are met.
6.1.2 Retention and management of personnel records
The certification bodies shall maintain records on the qualifications, training, and experienceof all personnel involved in the certification process, and the records shall be clearly dated.
This information shall include at least the following:1） Name and address2） Department and job title in certification body3） Qualifications, education, and work experience as specified in Annex 3.
4） Experience and training in the field of competence for the requirements in this Program5） Auditing and consulting experience (describe, if applicable)
6） 6 Performance assessments of all personnel
6.1.3 Conflicts of interest
Certification bodies shall conclude contracts with all personnel involved in the certification
activities, including the following:1） Compliance with organizational rules, such as confidentiality and independence frombusiness or personal interests.
2） Declaration of all matters related to personal conflicts of interest.
6.1.4 Notifications to personnel
Certification bodies shall notify the personnel involved in this Program of all relevant
requirements (ISO/IEC 17021-1, ISO 22003-1 and IAF MD4 and IAF MD25).
6.2 Requirements for auditors
6.2.1 Auditor competence
Certification bodies shall have systems and procedures in place to ensure that the auditors
conducting audits comply with the competence requirements set forth in ISO/IEC17021-1,

32

ISO 22003-1 and IAF MD4, and in particular the requirements set by JFSM, regardless of
their scope of accreditation.
The Systems and procedures should include:
1） Maintain records to ensure that each auditor has the required competence for the sector
or sub-sector in which they are registered.
2） The qualifications, education and work experience of the auditors required for eachsector or sub-sector (as specified in Annex 3)3） The certification body shall re-evaluate the competence of each auditor every three
years by attending on-site audits to GFSI recognized certification program.
A witness-assessment on auditor performance by an accreditation body may only besubstituted for a witness-assessment on auditor performance by a certification body, only
if the report is reviewed and verified as equivalent by witness-assessor of the certification
body.
Witness-assessments shall not be carried out on the following assessment occasions① Extraordinary audit② Additional audit③ Re-audit
If there is any doubt about the competence of an auditor, JFSM requests the certificationbody to provide evidence to support the competence of the auditor. If the certification bodyis unable to provide evidence of the competence of the auditor for each registered sector
or subsector, JFSM deletes the registration of the sector or subsector for which thecompetence was not recognized.
In addition, certification bodies shall reassess the competence of each auditor every three
years in a witnessed on-site audit under the GFSI recognized certification program.
6.2.2 Auditor practical experience and training
Auditors shall conform to the following requirements:
1） At least two years of practical experience in the quality assurance or food safety section
in food production or manufacturing, retailing, inspection, regulatory body or equivalentindustries.
2） Qualifications, training and work experience for each sector or subsector as defined in
Annex 3.
6.2.3 Initial registration requirements for auditors
The certification body shall apply for registration of the auditor who wishes to beregistered at in accordance with the "Provision for JFS-C Auditor Initial Registration".
1） Certification bodies shall confirm that auditors wishing to register meet the following
requirements prior to their initial registration.

33

① Completion of a training course (40 hours, five days, in principle) to acquire
auditing skills and knowledge based on a quality management system or foodsafety management system and knowledge of related laws and regulations.
② Completion of a training course (minimum of two days) or equivalent training toacquire HACCP (Food Safety Hazard and Risk Assessment) skills and knowledge
based on the principles of the Codex Alimentarius Commission.
③ Completion of the training program specified in 6.2.6 1)
2） Certification bodies shall record the training history and achievement assessment that
support that each auditor has completed the required training.
3） Prior the initial registration of an auditor, Certification bodies shall assess the audit by
the auditor in accordance with

"Provision for JFS-C Auditor Initial Registration".

4） As long as the effectiveness of the witnessed audit is not impaired, the assessment shallbe conducted according to the standard audit plan agreed upon with the certified
organization, including the use of ICT when applicable. Part of the audit shall be
conducted on-site, and a witnessing auditor shall be present at the site.
6.2.4 Audit performance and assessment program
1） Auditor performance requirements
An initially registered auditor shall conduct at least five on-site audits to the JFS-C
standard per year at different organizations during the first year (from the month ofregistration to December of that year and one year thereafter) and annually thereafter.
If the five audits of the JFS-C standard cannot be met, the auditor shall conduct five
GFSI-recognized certification programs of on-site audits among which at least one audit
shall be versus the JFS-C standard (all in different organizations) per year.
2） Assessment program for auditors
Certification bodies shall establish and document a program for assessing the audit skills
and knowledge of registered auditors from the next fiscal year and after (hereinafterreferred to as the assessment program), and assess the personnel based on thisassessment program. In addition, certification bodies shall record the results of theseassessments. This assessment program shall include the following 3).
When certification bodies are using ICT to assess the skills of auditors as shown inAnnex 2, IAF MD4 shall be the criteria for the requirements.
3） Re-assessment of auditor competency
At least once a year JFSM confirms whether each registered auditor meets therequirements of 6.2.4, 1). If any auditor fails to meet this requirement, JFSM willsuspend the registration of that auditor.
To cancel the suspension, the certification body may reapply to JFSM for the registrationof the auditor by reassessing the auditor’s competence in accordance with evaluationof audits based on the requirements of 6.2.3, 3), and recording and submitting theresults of the assessment to JFSM.
34

6.2.5 Continuing professional development
1） Certification bodies shall ensure that all auditors have access to information on sector
or subsector best practices, food safety, the latest developments in technology,
relevant legal and regulatory requirements.
Certification bodies shall maintain records on all relevant training received by theauditors.
2） Certification bodies shall urge continuous professional development of auditors inaccordance with the step-up flow from R0 auditors to R1 auditors presented by JFSM
in the "JFS-C Auditor Initial Registration Provision."
6.2.6 Auditor training
１）Certification bodies shall ensure that persons in charge of education and training ofauditors at the certification body (hereinafter referred to as "Trainers ") complete theeducation and training provided by JFSM. The education and training provided by
JFSM include the content of educational materials related to the JFS-C standard or
certification program.
２）Trainers shall establish annual training programs based on the training defined above
and conduct the programs for the auditors. The training programs shall include thefollowing.
a) Knowledge of the JFS-C Standard and the JFS-C Certification Programb) Knowledge of revisions of the JFS-C Standard and the JFS-C Certification Programc) Knowledge of sector-specific or subsector-specific food safety
３）Certification bodies shall assess the degree of understanding of auditors who havecompleted the training programs of the relevant institutions defined in 2) above bytesting, interviews, or other methods.
6.2.7 Extension of auditable sectors or subsectors
In order to expand the scope of auditor audits, certification bodies shall urge auditors toattend training programs in the new sector or sub-sector, and shall ensure that at least
three audits of the new sector or sub-sector, as well as the " Provision for JFS-C Auditor
Initial Registration" as described in 6.2.3, have been conducted. At least one of theseaudits shall be a witnessed audit accompanied by an audit instructor capable of assessing
the competency of auditors. The certification body shall assess the results of the training
and audits, evaluate whether the auditor has the ability to conduct audits in the new
sectors or subsectors, and approve the extension of the audit scope.
6.3 Competence required for technical reviewers
Certification bodies shall ensure below competences of technical reviewers, who review
audit report technically, and shall record competencies individually.
1） Competences required by ISO/IEC 17021-1, ISO 22003-1
352） Competence to review the audit report against the requirements of this standard3） Competence to apply the knowledge of auditors for each sector or sub-sector definedin Annex 2.
6.4 Witness-assessors competence
Certification bodies shall ensure below competences of witness-assessors, who witness
onsite audits and evaluate competence of auditors, and shall record competencies
individually.
1） competence as required by ISO/IEC 17021-1, ISO 22003-1
2） competence to assess the assessment against the requirements of this standard3） Competence to apply the knowledge of witness-assessors for each sector or sub-sector
defined in Annex 2.

36

Annex 1 (Provision) Procedures for Determining
Minimum Audit Duration
Objective: This document specifies the basis for the procedure of calculation in determining
the minimum audit duration and the formula for calculating necessary for the certification
audit based on the JFS-C Certification Program document. Certification Body shall calculate
the audit duration in accordance with this document.
Reference: ISO 22003-1, ISO/IEC 17021-1, IAF MD11

1. General
1.1 Duration for JFS-C standard audit
The certification body shall ensure the minimum number of on-site audits specified in thisprocedure manual. In this procedure, “on-site” refers to the location of the site (the address
shown on the certificate) and is not limited to the manufacturing facility.
1.2 Procedure for determining the Audit Duration
The certification bodies shall refer to "ISO 22003-1:2022 9.1.4" and consider "1.3
Considerations in determining the Audit Duration" when creating procedures fordetermining audit duration.
1.3 Considerations in determining the Audit Duration
1) The minimum audit duration is based on an audit of Food Safety Management System witha single HACCP study. A HACCP study corresponds to hazard analyses of products and/or agroup of services and of similar production technologies and, if applicable, storage technologies.
HACCP studies shall follow the definition of ISO 22003-1:2022, 3.2.
2) The audit duration to audit the organization's HACCP and GMP requirements must be at least
50% of the total minimum onsite audit duration. (Applies to all audit types.)3) The number of auditors per audit day shall be determined taking into consideration theeffectiveness of the audit, resources of the organization being audited and those of thecertification body.
4) The audit duration does not include time spent on audit planning, audit preparation, travelto the site, activities in response to nonconformities, preparation of the audit report, andactivities of non-audit personnel (technical experts, translators, interpreters, observers, auditorsin training, and report writings).
5) If the scheme is integrated with other relevant management systems (Note 1) or food safety37systems (FSS) such as other FSMS standards, FSS standards, GFSI-approved standards, etc.,
except for audit duration required by JFSM, the audit duration shall be calculated separately foreach scheme, and the audit duration of the scheme with the most man-hours shall be followed.
Note 1: “Relevant management systems” refer to quality management systems or food safety
management systems that cover the same processes, products and services.
6) ISO 22003-1, Section 9.1.5 (multi-site sampling) and Annex B, B.3.3 (multi-site certification)
are not applicable to the document.
7) If the scope of one specific client organization covers two or more sectors, the audit duration
calculation shall be based on the recommended highest basic audit duration. Additional time isrequired for each HACCP study (i.e., the additional audit duration for each HACCP studies shallbe 0.5 auditor days).
8) Other factors may necessitate increasing the audit duration (e.g., number of product types,
number of product lines, product development, number of critical control points, conditions
under control of Good Manufacturing Practices (GMP), building area, infrastructure, in-houselaboratory testing, need for a translator).

38

2. Audit Duration
2.1 Minimum Audit Duration
The certification body shall calculate the minimum audit duration in accordance with Annex B
of ISO 22003-1, using the calculation method specified below.

Ds=（TD+TH+TFTE）+TGMP
Ds is the total minimum audit duration.
TD is the basic audit duration to conduct an on-site audit;
TH is the additional audit duration for HACCP studies (added if there are two or more HACCP
studies). Add 0.5 auditor days to the audit duration for each additional HACCP study. The
calculation formula is shown in Table 1.
TFTE is the audit duration based on the number of full-time employees. The number of
employees included in any aspect of food safety must be shown as a full-time ("FTE") It must
be shown as an equivalent number of employees. If the organization has workers on shift andthe product and/or process is similar, the FTE equivalent is calculated based on the number of
employees involved in the main shift (including seasonal workers) plus administrative staff. If
the scope of the certification audit includes headquarter functions, the headquarter functions
are not included in the TFTE headcount as employees.
TGMP is the audit duration for GMPs. TGMP shall be 0.5 auditor days or more.
The minimum audit duration shall be 2 auditor days.

2.1.1 Initial Certification Audit
The minimum audit duration for an initial certification audit for a single site for an initialcertification audit is calculated by the formula below and expressed in auditor days.
(TD+TH+TFTE) +TGMP
Table 1 shows the minimum audit duration for initial certification in auditor days in case ofexisting relevant management system.
Table 1 : Parameters for calculating audit durations

TD

TH

TFTE

TGMP

1-5=0
6 - 49 = 0.5
2.0(Number of HACCP
studies - 1) x 0.5

50 - 99 = 1.0
100 - 199 = 1.5

0.5

200 - 499 = 2.0
500 - 999 = 2.5>1000 = 3.0

Note: TH will be added by 0.5 auditor days per additional HACCP study if there are two or more HACCP studies.

392.1.2 Surveillance Audit
The minimum audit duration for surveillance shall be at least that calculated one-third of
the total audit duration ((TD+TH+TFTE）+TGMP) as the initial certification audit minus TGMP,
and then plus the deducted TGMP at the end. The minimum audit duration shall be at least2 auditor days. 0.5 auditor days shall be secured for TGMP.
(TD+TH+TFTE) /3 +TGMP

2.1.3 Recertification Audit
The minimum audit duration for re-certification shall be at least that calculated two-thirdsof the total audit duration ((TD+TH+TFTE）+TGMP) as the initial certification audit minus
TGMP, and then plus the deducted TGMP at the end. The minimum audit duration shall be atleast 2 auditor days. 0.5 auditor days shall be secured for TGMP.
(TD+TH+TFTE) *2/3 +TGMP

2.2 When part of the processing is conducted in a site other than the mainsite
When part of the processing is conducted in a site other than the main site, additional 50% of
the total minimum audit duration (Ds) minus TGMP will be added to the total duration to review
that subordinate site.
2.3 When the head office function is listed on the certificate
When head office functions are included in the certificate, at least 0.25 auditor days shall be
added to the minimum audit duration specified in 2.1 to audit the head office functions.
2.4 Deviation from the minimum audit duration
Only If the minimum audit duration is lower than calculated minimum audit duration due tocircumstances such as combined audit, the certification body shall submit the relevant
supporting evidence to JFSM and explain the reason for the lower duration for approval.
JFSM shall approve it only when it judges that the validity of duration and audit items is ensured
by the risk factors in the integrity program of the audit.

40

*Example of calculation of minimum audit duration (reference)
For example, in the case of a food manufacturing plant with HACCP number 2, 99
employees, the minimum audit duration are calculated as follows.
In the following examples, two decimal places are shown to clarify the difference induration.
Classification

Number of

Number of

TD

TH

TFTE

TGMP

Minimum Audit

Employees

HACCP

Initial

99

2

2.0

0.5

1.0

X1

0.5

4.00

Surveillance

99

2

2.0

0.5

1.0

X1/3

0.5

1.66

Recertification

99

2

2.0

0.5

1.0

X2/3

0.5

2.83

Duration41

Annex 2 (Provision) Competence of auditors, witness
assessors and technical reviewers in the JFS-C standard
1.

Skills and knowledge of auditors, witness assessors and technicalreviewers
Task

Knowledge required for auditors, witness

Skills required for Auditor

assessors and technical reviewers
1.1

Knowledge of:

Ability to:Plan and organize work

 terms and definitions applied to auditing

 organize audit timing based on audit

effectivelyof the JFS-C Certification Program the principles of auditing as outlined in

duration establish initial contact with the auditee

ISO/IEC 17021-1:2011, ISO 19011:2018

 initiate an audit

and GFSI scheme management

 confirm the audit objectives, scope, andguidelines

criteria

 the objectives and methodology involved determine the feasibility of the audit

in an audit of the JFS-C Certification

 plan on-site audit activities including

Programevaluation of the audit criteria, (including the key activities involved in a foodsafety audit program

specific scheme criteria), identification oforganizational and functional units,

 the roles and responsibilities of auditors,
CBs, and auditee personnel
 management of an audit program initiating an audit of the JFS-C
Certification Program

products, and/or processes to beaudited, and the role and responsibilityof the auditor(s) prepare audit plans, checklists, sampling
plans, and evidence forms necessary to the purpose and conduct of a document
reviewmeet the audit objectives
 direct and support technical experts (if planning for an on-site audit
 types and forms of management

applicable)
 develop the audit report format andsystems and product systems, and the

distribution including the storage andusefulness of the JFS-C Certification

confidentiality of audit reports

Program audits that fit within that
context

 identify auditee contacts andcommunicate the audit plan andtimetable to the auditee review and/or research the history of the
facility

1.2

Knowledge of:

Ability to:

Conduct the audit within

 time management tools and techniques apply time management tools andthe agreed timeframe

within the context of a site audit

techniques that identify the individual an audit of the JFS-C Certification

tasks during the audit to meet the audit

The timeframe for the

Program as a systematic, independent,

audit of the JFS-C

and documented process for obtaining

Certification Program isrelevant audit evidence and evaluating it

usually set by the CB.

objectively to determine the extent to

However, the auditor

which the system criteria are met

objectives
 organize audit activities to prioritize
matters of significance prepare for the opening meeting, theaudit, and the closing meetingshall have the knowledge

 outline and direct the involvement ofand skills to effectively

technical experts (if applicable) and42

manage the time within

auditee contacts within the timetable ofthe establishedaudit duration

timeframe.

 allow time for audit team meetings (ifapplicable), auditee contact, evidence
consolidation and report writing in thetimetable of audit duration and to keep
others involved on timetable identify
strategies to deal with distractions,deviations from the planned evidence
path, and/or time wasting withoutcompromising the audit objectives
 conduct an entry meeting that meets themeeting objectives within the scheduled
time frame conduct the audit according to theagreed timetable conduct an exit meeting that meets theobjectives within the scheduled timeframe
 agree the timetable for corrective actions
and follow-up activities dependent on
the risk of nonconformance recognize where changes to the audit
schedule are needed

1.3

Knowledge of:

Ability to:

Communicate with interpersonal skills

 apply interpersonal and negotiating skills

auditee personnel at all negotiation techniquesin the context of an audit of the JFS-C

levels language, religious, and cultural

Certification Program

sensitivities

 explain the purpose, scope, and effective verbal and non-verbal

methodology of the audit

communication strategies

 establish a working relationship with the the vocabulary of food safety

auditee that supports the intent andregulations, standard requirements,
industry standards and technical papers,

objectives of the food safety audit
 communicate with all operational levels

including microbiological terms andin the auditee food business thatnames, and chemical terms and names

considers linguistic and technical skills,

appropriate to a given industry sector

and the social customs within the objection management techniques conflict managementbusiness talk to senior management and establish

 separation of auditing from consulting

their level of commitment to the JFS-C

 self-awareness of professional andCertification Program

technical limitations

 maintain objectivity during the audit
process
 assess non-verbal communications
 discuss audit findings openly andhonestly with auditee personnel, without
error or omission
 explain technical findings at the43

appropriate management level within theauditee organization
 present audit findings to auditee andmanagement clearly, concisely, andobjectively, citing the evidence ofnonconformance
 resolve areas of potential conflict withauditee management, within the context
of the audit objectives
 maintain auditee confidentiality
 discuss the audit findings with only theagreed auditee personnel and/or audit
client (If appropriate) maintain composure, and avoid
arrogance, anger, or other negative
behaviors cite the evidence for nonconformities
 identify and communicate issues without
offering solution
1.4

Knowledge of:

Ability to:Collect evidence by interview and questioning styles and select and interview appropriate staff at

conducting interviews

techniques

all levels within the auditee business to effective listening techniques
 understanding of non-verbal
communications, personal expression,and body language

acquire valid audit evidence
 use appropriate questioning techniques listen to responses, and confirm
responses

1.5

Knowledge of:

Ability to:Collect evidence by observation techniques identify and prioritize audit activities inobservation and inquiry

 verbal and non-verbal behaviors
 techniques in use to detect or eliminate
food safety hazards

the context of the JFS-C Certification
Program and food safety risk
 identify and evaluate the application of statistical sampling techniques
 focused (targeted) sampling (i.e., thetechnology for a given purpose
 observe and analyze personal behavior

concept that sampling will notand compare to written position

necessarily be totally random and there

descriptions

will not always be time to take a identify problems or areas of concern

statistically valid sample)

and investigate to an acceptable level to Understanding of each JFS-C

establish conformity or nonconformity

requirement (requirements)

 apply appropriate sampling techniques
to document and record review
 adapt or modify sampling based on
findings
 collecting evidence of conformity in eachsection (requirements)
 skills that can verify the conformity of
the requirements described in eachsection by observation and reviewing

44

1.6

Knowledge of:

Ability to:Collect evidence by vocabulary and language of food safety establish the appropriate quantum ofreview of documentation
and records

auditing

relevant, valid data to be reviewed to the principles and elements of the JFS-C
Certification Program

form a conclusion
 read, interpret, and analyze documents

 Understanding of each JFS-C
requirement (requirements)

and records
 contextualize (i.e., relate the realities ofthe organization to the requirements ofthe standard) collecting evidence of conformity in eachsection (requirements)
 skills that can verify the conformity of
the requirements described in eachsection by observation and reviewing

1.7

As per 1.1, 1.2, 1.3, plus the following

Ability to:

Analyze, verify, andadditional knowledge requirements:

 interpret and summarize auditee

consolidate audit

Knowledge of:

documentation, technical standards andevidence and generate data analysis techniques

regulations relating to food safety andfindings

 consolidation of data into meaningful

good management practiceevidence

 confirm the sufficiency and identification of nonconformities throughobjective evidence

appropriateness of audit evidence in thecontext of the requirements and the specifications of nonconformities andrequirements for corrective action for the
JFS-C Certification Program Understanding of each JFS-C
requirement (requirements)
 summarizing the evidence demonstrating
conformance of the audited organization

organization’s food safety management
system verify the accuracy of acquired
information
 accurately record audit evidence as it iscollected
 consolidate audit evidence into findings

in each section of the audit report and athat meet the objectives of the audit andbrief description of the observation

the conformity level of the auditee
 prepare levels of non-conformance(where applicable) prepare non-conformance reports(where appropriate) that accurately
explain the objective evidence (i.e., what
was wrong with the system), the level ofcriticality of the non-conformance, thereference to the specific clause of thestandard, and the explanation
 verbally communicate non-conformances
as they are observed and at closing
meeting without offering solution
 skills to explain each clause with
conforming evidence
 skills to summarize evidence
demonstrating the suitability of eachsection45

 Skills to write a brief explanation about
observation
 skills that can verify the conformity of
the requirements described in eachsection by reviewing materials andrecords.
1.8Knowledge of:

Ability to:

Prepare written audit

 written communication techniques prepare audit conclusions that identify

reports, follow-up, and knowledge of methods to identify

conclusions

strength as well as nonconformities andopportunities for improvement

strengths, opportunities for
improvement, and nonconformities
 prepare written audit reports that are negotiation techniques

concise and accurately present the audit

 technical terms and definitions for afindings

given industry sector

 produce written documents that are scheme standard and audit template

easily understood by the intended

 audit template and reporting

audience and communicate effectively

requirements for the JFS-C Certification

the actual conditions to someone who

Programwas not present during the audit

 appropriate corrective actions for
identified nonconformities
 CB reporting requirements

 review and confirm the accuracy of
written audit reports provide written confirmation of follow-up
assessment of corrective actions
 determine the adequacy of corrective
actions proposed or taken by the auditee
 conduct follow-up activities according to
the agreed timetable evaluate the effectiveness of corrective
actions taken by the auditee
 conduct post-audit review, and measure
the effectiveness of the audit durationand its impact on the audit objectives46

2. Technical Skills and Knowledge required for audit orassessment on JFS-C
2.1 Food Safety Management (FSM) Requirements
Tasks

Knowledge required for auditors,

Skills required for Auditor

witness assessors and technicalreviewers
FSM 1

HACCP knowledge requirements, plus

HACCP skills requirements, plus the ability to:Topknowledge of:・assess the effective implementation ofManagement

・organizational structures and the inter-documented job functions

Responsibility

relationship of job functions

・relate the observed job functions back to the・regulatory and legal requirements related to

documented organizational structure andorganizational structure and location

position descriptions

・the key elements of food safety

・review and interpret key performance

management system for a given industry

indicators and food safety measures

sector・contextualize (i.e. relate the way the・a generic process approach to management

organization has defined its processes as・Plan/Do/Check/Act (PDCA), the principles ofcompared with the requirements of thecontinuous improvement as applied to foodstandard)

safety management and for appropriate

・analyze the organization’s definition of theindustry sector

management processes needed for the food・applicable food safety regulations for asafety management systemgiven industry sector

・assess the sequence and interaction of these・food safety principles

processes
・determine the criteria and methods required
to ensure the effective operation and control ofthese processes
・assess the availability of information andprocedures necessary to support the operationand monitoring of these processes
・assess the measurement and analysis ofthese processes
・assess the actions necessary to achieve
planned results and continuous improvement

FSM 2

Knowledge of:

Ability to:Top・corporate governance, and the role of・access and communicate with senior

Management

senior management in leading a food safety

management

Commitment

management system・assess the commitment of facility

and Food・the legal responsibility for management

management to the implementation and

Safety Culture

with regard to food safety

maintenance of food safety practices

・food safety objectives and key performance・assess the food safety objectives and key

indicators (KPIs) in the context of the overall

performance indicators (KPIs) in the context ofbusiness performancethe overall business performance・review and interpret organizational
performance measures and in particular foodsafety measures
・analyze and assess the involvement of senior
management in reviewing the food safety

47

management system
・read and interpret records, including meeting
minutes・effectively communicate the lack ofmanagement commitment with senior
management
・document the lack of management
commitment in the audit reports
・Identify deficiencies, trends that demonstratea lack of management commitment to the foodsafety system, including but not limited to thefollowing areas: training, facility maintenanceand equipment, resources, monitoring, GMP,
operations, essential programs, HACCP,
continuous improvement.
Example:Cross-compare the lack of resources provided
by senior management with the systemic
deficiencies of the training program
Effectively discuss her lack of management
commitment with senior management
Document the lack of management
commitment in the audit report
FSM 3

Knowledge requirements under FSM 2 Top

Skills requirements under FSM 2 Top

Management

Management Commitment and Food Safety

Management Commitment and Food Safety

Review

Culture, plus knowledge of:Culture, plus the ability to:・management system review procedures,・assess the management system review

including knowledge of scope, input/output

process

frequency, implementation strategy,

・identify gaps in the management review

organizational structure and inter-

process

relationship between positions within the
structure
FSM 4

HACCP knowledge requirements, plus

HACCP skills requirements, plus the ability to:Complianceknowledge of:・contextualize (i.e. relate the way thewith food safety・current industry trends and emerging issues

organization has defined its processes as

laws

for a given industry sector

compared with the requirements of the・applicable knowledge food safety

standard)

regulations for a given industry sector

・analyze the organization’s definition of the・food safety principles

management processes needed for the food・applicable food safety regulations for asafety management systemgiven industry sector

・assess the sequence and interaction of these・documented food safety management

processes

system requirements for a given industry

・determine the criteria and methods required

sectorto ensure the effective operation and control of・appropriate techniques for managing

these processes

documentation・assess the availability of information and・document control systems

procedures necessary to support the operationand monitoring of these processes

48

・assess the measurement and analysis ofthese processes
・assess the actions necessary to achieve
planned results and continuous improvement
FSM 5

Knowledge of:

Ability to:

Food Safety

・the key elements of food safety・contextualize (i.e. relate the way theManagement

management system for a given industry

organization has defined its processes as

System andsectorcompared with the requirements of theGeneral・a generic process approach to management

standard)

Requirements

・Plan/Do/Check/Act (PDCA), the principles of・analyze the organization’s definition of thecontinuous improvement as applied to foodmanagement processes needed for the foodsafetysafety management system・management and for appropriate industry

・assess the sequence and interaction of these

sectorprocesses

・Food safety laws and regulations applicable・determine the criteria and methods required

to a given industry sector

to ensure the effective operation and control of・the requirements of a documented foodthese processes

safety management system for a given

・determining the standards and methods

industry sector

necessary to maintain process operation and・appropriate technologies to manage

monitoring

documentation

・evaluate the provision of information and・document control systems

procedures necessary to maintain process・current industry trends and emerging issues

operation and monitoring

for a given industry sector

・evaluate process measurement and analysis
・evaluate actions needed to achieve
expected results and continue to improve・evaluate the adequacy,
comprehensiveness, and penetration of foodsafety manuals in a given industry sector
・evaluate the coverage of the facility's foodsafety manuals in the supply chain・assess the effective dissemination of foodsafety documentation at a facility
・evaluate if work instructions are alignedwith the food safety manual・evaluate the implementation of the foodsafety manual

FSM 6

Knowledge of:

Ability to:

Food Safety

・the purpose, objectives, content and・assess the effectiveness and implementation

Policy andapplication of a food safety policy as definedof a food safety policy and its inter-relationshipGoals

by the JFS -C Certification Schemewith the documented food safety management
system within the context of the organization

FSM 7

Knowledge of:

Ability to:

Food Defense

・regulations and/or industry codes of・assess the effectiveness and application of thepractice governing food defense, foodrisk management process used to determine

protection, food security, bioterrorism or

food defense risk

sabotage・assess the effectiveness, communication, and・food defense risk management

application of food defense procedures49

methodologies

・review and analyze records of food defense

・food defense protocols applicable toactivities

particular countries, jurisdictions, and・identify gaps in food defense proceduresindustry sector・typical food defense situations
FSM 8

Knowledge of:

Ability to:

Food Fraud

・Laws, regulations, and/or industry rules on

・Evaluate the effectiveness and application ofPrevention

how to control food fraud.

the risk management process used to・Methodology of Food Mislabeling Risk

determine the risk of food fraud.

Management

・Evaluate the effectiveness, awareness, and・Food fraud protocols applicable to specificapplication of anti-food adulteration

countries, regions, and industry sectors

procedures.

・Typical Food Fraud Situation

・Review and analyze records of food fraud
prevention activities.
・Identify gaps in anti-food fraud procedures.

FSM 9.1

Knowledge of:

Ability to:Documentation

・the requirements of food safety record

・evaluate the document and record control

procedures

retention for a given industry sector

processes that are in place・record security protocols

・evaluate the security and storage of
documents and records
・identify gaps in available documentation

FSM 9.2

Knowledge of:

Ability to:Control and・regulatory, standard and customer

・ensure the availability and access of foodstorage ofrequirements for document control andsafety documentation to relevant staff

documented

record retention

・understand and evaluate records

information

・the requirements for food safety
documentation in the context of process
management, language and literacy levels

FSM 10Knowledge of:

Ability to:Specification

・the food safety inclusions required in raw

・read and interpret specifications, associate

Control ofmaterial, ingredient, packaging material andprocess and procedure requirements

Purchased orservice specifications for a given input or・assess the applicability of contracts

Provided Items

service・identify gaps and omissions in available

and Services

・the product safety requirements within

specifications

contracts for process inputs and services

・verify the effective implementation of(including utilities, transport, andspecifications and contracts

maintenance)
FSM 11

Knowledge of:

Ability to:Procedures and・appropriate technologies to manage

・compare actual operations with documented

Instructions

documentation

procedures・components of management processes

・assess the appropriateness, coverage, and・responsibility to documentation, update

currency of procedures and instructions for a

version, definition of documents,

given industry sector

documentation management

・assess the effective dissemination of foodsafety documentation within a facility
・verify that standard operating procedures(SOPs) and work instructions are being
followed50

・confirm that personnel understandprocedures, by interview etc.
FSM 12

Knowledge of:

Ability to:

Resource・the inter-relationship of food safety・assess the effectiveness and suitability of theManagement

functions with other organizational functions

resources applied to food safety・business resources (time, money, and・identify gaps in the resources applied to foodpeople) required to implement, maintain andsafetyimprove the food safety system
FSM 13.1

Knowledge of:

Ability to:

Purchasing

・the food safety inclusions required in raw

・read and understand the applicability ofmaterial, ingredient, packaging material andsupplier contracts

service specifications for a given input or・assess the appropriateness and effectivenessserviceof applied approved supplier protocols

・contract management

・identify gaps and omissions in approved

・risk-based approved supplier protocols

supplier protocols

・risk-based contract manufacturing protocols

・verify the effectiveness of the approved
supplier program

FSM 13.2

As per FSM 13.1 Purchasing, plus theAs per FSM 13.1 Purchasing, plus the following

Supplier

following knowledge requirements:

skill requirements:

Performance

Knowledge of:

Ability to:・performance monitoring・apply performance monitoring techniques

FSM 13.3

Knowledge of:

Ability to:

Outsourcing

・In addition to "FSM5 Food Safety

・In addition to "FSM5 Food Safety

Management System and General

Management System and General

Requirements", the following knowledge ・Requirements", the following skill requirements

requirements are added:

are added:

Knowledge of the following:

Ability to do the following:・Contract processing and other services

・Read the Supplier Agreement and confirm its
execution.
・Review and audit the conformity of test
results.
・Identify gaps or oversights in contract
manufacturer procedures.
・Verify the effectiveness of procedures in place
to monitor contract manufacturers.
・apply performance of monitoring techniques

FSM 14.1

Knowledge of:

Ability to:Traceability

・regulatory requirements for non-conforming

・assess the effectiveness, communication, andproduct, trade withdrawal and recall

application of identification and traceability

FSM 14.2

・product identification and traceability

proceduresTraceability

procedures・review records for raw material, ingredient,verification

packaging, work in progress and finished stock
to determine traceability
・identify gaps in identification and traceability
procedures・review and analyze mock trace results

51

FSM 15

Knowledge of:

Ability to:

Product・Food safety regulatory

・Evaluate the effectiveness and adequacy ofDevelopment

requirements/industry regulations for new

product design and development procedures.

products or changes in specifications,・In the above procedures, the adequacy of

manufacturing processes, etc.

safety assurance for new products or products

・Customer Requirementswith changed manufacturing processes shall・Product design and development

be objectively evaluated.

procedures

・Review and analyze records related to new
products or changes in specifications andmanufacturing processes.

FSM 16

Knowledge of:

Ability to:Allergen・ allergens and their management in given

・ evaluate procedures in place to identify andManagement

industry sectors

control allergens and to prevent cross-contact

・ identity preserved (IP) foods and theirof allergens

management

・ evaluate procedures in place to identify

・ biological hazards and control methods incontrolled foods

given industry sectors

・ evaluate air, water, traffic and facility design

・allergen cleaning protocols to remove

for potential cross-contamination

allergen protein residues

・ implement an effective environmental

・ cleaning and sanitation technologies andmonitoring program for high risk areaschemicals for a given industry sector,

・ evaluate the effectiveness of sanitation

including wet cleaning, dry cleaning, foam

verification procedures for a given productcleaners, cleaning-in-place (CIP)・ identify gaps in cleaning and sanitation

・ risk-based sanitation verification methods

procedures and verification protocols

including (but not limited to) chemicals,

・ determine if backflow prevention measuresenvironmental swabbing, pre-operational

are effective

checks, product testing, etc.
・ environmental monitoring programs forhigh-risk areas
・ backflow prevention methods
・ methods for verifying the effectiveness ofcleaning
FSM 17Knowledge of:

Ability to:Control of・the parameters critical to ensuring food・assess the appropriateness and effectivenessMeasuring andsafety and to meeting regulatoryof devices used to measure food safety

Monitoring

requirements and customer specification forparameters

Devicesa given industry sector

・review and analyze calibration procedures and・measuring and monitoring equipment andrecords

devices used to measure food safety・assess the appropriateness and effectivenessparameters for a given industry sectorof calibration procedures・calibration methods for described measuring

・identify gaps in calibration procedures

and monitoring equipment and devices

・verify the disposition of product assessedusing equipment that is out of calibration

FSM 18.1

Knowledge of:

Ability to:

Product labeling・food labeling legislation in the country of・assess the effectiveness and application of(B-to-C

origin and the country(s) of destination

label approval procedures

products)

applicable to a given product group・read product labels and establish the・customer or industry codes of practice on

authenticity of information provided

52

labeling・verify the accuracy of label information

FSM 18.2

Knowledge of:

Ability to:

Product Labeling・In addition to "FSM 18.1 Product Labeling・In addition to "FSM 18.1 Product Labeling (B(B to B products,(B to C Products)"

to C Products)," the ability to do the following

work in process,・Required information for suppliers・Review and evaluate the content andsemi-finished・Laws and regulations applicable to B to B

procedures for providing information to

products)

transactions

suppliers.
・Review and evaluate the content andprocedures of controls in line with laws andregulations applicable to B-to-B transactions.

FSM 19.1

Knowledge of:

Ability to:

Analysis and・regulatory requirements governing inputs

・assess the application and effectiveness ofInspection

including processing aids, biochemical,

specifications and procedures in place tofeedstuffs, water and gases

control the safety of inputs

・hazards and risks associated with inputs for・review and evaluate analytical records anda given industry sector including (but notcertificates of analysis

limited to) processing aids, biochemical,

・identify gaps in procedures in place to control

feedstuffs, water and gases

inputsFSM 19.2

Knowledge of:

Ability to:

The food・In addition to HACCP knowledge

・In addition to HACCP skill requirements

production

requirements

・Ability to do the following:

environment

・Knowledge of the following:・Evaluate the content of the environmental

monitoring

・Guidelines for the Preparation ofmonitoring program and its effectiveness andEnvironmental

appropriateness in operation.

・Monitoring Programs for Microorganisms,etc.
FSM 20Knowledge of:

Ability to:Internal Audit

・internal audit principles and practice・read and interpret an internal audit schedule・food safety verification activities appropriate・evaluate the competence of internal auditors

to specific industry sectors

・evaluate the adequacy of the internal audit

・the principles of continuous improvement asbased on scope

applied to food safety management

・read and review internal audit reports
・identify gaps in internal audit practices andreports・verify that appropriate corrective actions are
identified as necessary
・verify corrective actions taken as a result ofinternal audits

FSM 21

As per FSM 1 Top Management

As per FSM1 Top Management Responsibility,

Complaint

Responsibility, plus the following knowledge

plus the following skill requirements:

Handling

requirements:

Ability to:

Knowledge of:・review the customer complaint process・regulatory requirements for non-conforming

・assess the effectiveness of actions taken to

product, withdrawal and recall

prioritize and reduce customer complaints

・trend analysis

・evaluate the significance of individual
customer complaints as related to food safety53

・assess the willingness of management andstaff to correct and improve shortcomings infood safety
FSM 22.1

Knowledge of:

Ability to:

Serious Incident

・industry or trade protocols in place for・assess the effectiveness, communication, andManagement

serious incidents, trade withdrawals, orapplication of traceability, withdrawal andproduct recalls

recall procedures

FSM 22.2・finished stock identification and control

・review and analyze records of mock or actual

Verification of foodprocesses

withdrawals and recalls

incident

・identify gaps in traceability, withdrawal andmanagement

recall protocols

manual
FSM 23.1

Knowledge of:

Ability to:Management of・regulations applicable to product release・review and analyze sampling and test

product・the objective, structure and content

procedures for a given productspecifications

required for a product release procedure in a・assess the appropriateness, application, andgiven industry sector

effectiveness of a product release procedure

FSM 23.2

・sampling and testing procedures relevant to

Product

product safety in a particular industry sector

ReleaseFSM 24

Knowledge of:

Ability to:

Identification of・processes required to identify, quarantine,・identify the suitability of procedures in placenonconformities

hold, dispose of, or downgrade unsafe

for disposition of non-conforming or unsafe

and control ofproduct in a given industry sector

product

nonconforming

・regulations covering disposition of unsafe

・assess the effectiveness of actions taken to

products

product

deal with non-conforming or unsafe product

FSM 25Knowledge of:

Ability to:

Corrective

・As per FSM 1 Top Management

・As per FSM 1 Top Management Responsibility

ActionResponsibility and FSM 5 Food Safety

and FSM 5 Food Safety Management System

Management System and Generaland General Requirements, plus the following

Requirements, plus the following knowledge

skill requirements:

requirements:

・assess the availability of information

・the principles and practice of corrective

necessary to support the operation andaction as applied to food safety managementmonitoring of the food safety management

・difference between correction, corrective

processes

action, and preventive action・assess the measurement and, analysis ofthese processes
・assess the corrective action plans necessary
to achieve planned results and continuous
improvement and prevent recurrence・verify corrections and corrective actions taken

FSM 26

Knowledge of:

Ability to:

Change・Identification of risks due to changes

・Verify the results of identifying risks due tomanagement

・Establishment of change management

the implemented changes.

process

・Evaluate established change management

・Evaluation and judgment of changes

processes.

54

・Verify the results of the evaluation andjudgment of the implemented changes.
FSM 27Knowledge of:

Ability to:

Utilization of

・In addition to the "FSM2 Top Management

・In addition to the "FSM2 Top Management

KaizenCommitment and Food Safety Culture," theCommitment and Food Safety Culture," theSuggestions fromfollowing knowledge requirements

following skill requirements

personnel

・Reference case studies in a given industry

・Evaluate the effectiveness andfor a mechanism to appropriately utilize

appropriateness of a system to properly utilize

suggestions from employees regarding foodsuggestions from employees regarding foodsafety improvements

safety improvements.

55

2.2 HACCP Requirements
Tasks

Knowledge required for auditors, witness

Skills required for Auditor

assessors and technical reviewers
Hazard Analysis andKnowledge of:

Ability to:

Critical Control Point Codex Alimentarius and National Advisory assess the appropriateness of the scope

Committee on Microbiological Criteria forand purpose of the HACCP plan, and the

Foods (NACMCF) HACCP principles and

HACCP team

(HACCP)

implementation steps

 assess the appropriateness of the the Codex Alimentarius Commission General
Principles of Food Hygiene CXC 1-1969, Rev.
2022

product description and intended used evaluate the accuracy of the process
flow diagram the preliminary steps in implementing
HACCP (scope, team, product description,
process flow diagram) assess that all potential food safety
hazards have been identified
 assess that the hazard analysis and risk

 the scope and purpose of a HACCP-based
systemmanagement methodologies have been
applied correctly and consistently

 the factors influencing food safety that must evaluate the adequacy, application andbe included in a product description for aeffectiveness of control measures ingiven industry sector

place to eliminate or minimize the risk of the intended use of a given product constructing and verifying a process flow
diagrampotential hazards
 assess whether CCPs have beencorrectly identified the microbiological, chemical, and physical assess those critical limits arefood safety hazards that may reasonably bescientifically validated or justified, andexpected to occur in a given industry sector

correctly differentiate between safe and the control measures required to eliminate

unsafe productor minimize the microbiological, chemical,

 assess the application and effectivenessand physical food safety hazards for a givenof corrective action procedures in placeindustry sector

where food safety control is lost risk assessment/hazard analysis

 assess the application and effectivenessmethodologies relevant to a given industryof verification procedures in place tosectorensure the adequacy of the HACCP- determination of CCPs within a HACCP plan determination and validation of critical limits determination of monitoring procedures andfrequency

based system evaluate the adequacy, understanding,application and effectiveness of Standard
Operating Practices (SOPs) and Work the format and content of Standard
Operating Practices (SOPs) and Work
Instructions (WIs)

Instructions (WIs)
 ensure that the HACCP plan is reviewed
periodically or when process changes

 determination of appropriate corrective andpreventive actions to dispose of affected
product and prevent recurrence
 verification procedures to ensure theeffectiveness of the HACCP-based system

56

occur

2.3 GOOD MANUFACTURING PRACTICE (GMP) REQUIREMENTS
Tasks

Knowledge required for auditors,

Skills required for Auditor

witness assessors and technicalreviewers
GMP 1

Knowledge of:

Ability to:

Facility Environment

・regulatory requirements relating to food・assess the potential or actual food safety

premisescontamination risks associated with the site,・standards and industry codes of practicegrounds, external areas, surrounding

concerning sanitary construction andproperties, and process flow

design of food premises

・evaluate the measures taken by the site to・the food safety risks associated with thecontrol actual or potential food safety risks

location and environment, including

due to the site or location

potential air or water contamination, pest

・identify gaps in the control measures taken

control, etc.

by the site to control actual or potential food・sector specific risks such as waste

safety risks due to the site or location

management, dust control, and pest
management
GMP 2

Knowledge of:

Ability to:

Factory premise・In addition to "GMP 1 Facility and・In addition to "GMP 1 Facility andenvironment

Environment," the following knowledge

Environment," the following skill

requirements

requirements

・Food safety risks outside the site

・Assess food safety risks outside the siteboundary and their impact on the siteboundary and their impact on the siteboundaryboundary.

・Measures to be taken in response to the・Evaluate the effectiveness, adequacy, andabove impacts

appropriateness of response measures in
response to the above impacts.

GMP 3

Knowledge of:

Ability to:

Design, construction,

・As per GMP 1, plus the following

・As per GMP 1, plus the following skill

layout of business siteknowledge requirements:

requirements:

and work and product・potential contamination sources

・evaluate the design and construction

flow lines

・production processes for a given industry

measures taken by the site to prevent,sectorminimize or eliminate food safety hazards
and risks

GMP 4.1

Others according to HACCP and GMP1,

Others according to HACCP and GMP1,

Cross-contamination

the following knowledge requirements are

the following skill requirements are added:(including allergenadded:

Ability to:

cross-contact) and

Knowledge of・evaluate potential or actual food safety

isolation

・types of materials suitable for building

contamination risks associated with thefood production and storage facilities

construction of food manufacturing and・effect of detergents and disinfectants on

storage facilities

materials used in manufacturing in food・identify areas where product contamination

facilities

or cross-contamination could occur due to・technologies associated with detection ofbuilding construction

contaminants including metal detectors, X-・assess the potential or actual food safety

ray, sieves, filters, divert valvescontamination risks associated with the・calibration requirements for relevant

design, layout, and condition of production

technologies

processes

57

・regulatory and product knowledge of・assess the application and effectiveness ofchemicals used within a foodprocedures in place to prevent productmanufacturing plant including detergents,

contamination

sanitizers, processing aids, water treatment

・evaluate the appropriateness, application,

chemicals, and pest management

and effectiveness of technologies used tochemicals

detect contaminants

・management of non-conforming product・evaluate the application and effectiveness・allergens and their management in givenof calibration procedures for existing

industry sectors

technologies

・identity preserved (IP) foods and their・evaluate the appropriateness, application,

management

and effectiveness of chemicals used for・biological hazards and control methods incleaning, water treatment, pest

given industry sectors

management, and other functions
・evaluate procedures in place to adequately
dispose of non-conforming product・identify gaps in the facility’s procedures andpractices to control product contamination
・evaluate procedures in place to identify andcontrol allergens and to prevent crosscontact of allergens
・ evaluate procedures in place to identify
controlled foods
・evaluate air, water, traffic and facility
design for potential cross-contamination

GMP 4.2

In addition to GMP 4, knowledge of the

In addition to GMP 4, the following skills areControl of Hazardous

following is required：required：

Factors Requiring

Knowledge of:

Ability to:

Enhancement・knowledge and understanding of "13.1.3

・evaluate the implementation of measures in

Consideration of the effectiveness of GHPs"

accordance with "13.1.3 Consideration of theof the International Commission on Foodeffectiveness of GHPs" of the International

Standards (CODEX) Commission's General

Commission on Food Standards (CODEX)

Principles of Food Hygiene CXC 1-1969,

Committee's General Principles of Food

Rev. 2022

Hygiene CXC 1-1969, Rev. 2022.

GMP 5

Knowledge of:

Ability to:

Facilities for・the risk of pathogen contamination from・assess the potential or actual food safety

employees

human contact

contamination risks associated with the・standards and industry codes of practicedesign and condition of staff facilities

concerning sanitary construction andincluding toilet rooms, change rooms anddesign of food premisescanteens

・specific requirements regarding toilet

・evaluate the application and effectiveness ofrooms, locker rooms or change rooms,

procedures in place to manage food safety

uniform issue, hand-washing facilities, andrisk from staff facilities

canteen areas in given industry sectors

・identify gaps in the site’s procedures to・requirements for high-care areas wheremanage food safety risk from staff facilities

applicable・evaluate the application, frequency,

・personal hygiene practices for given

appropriateness, and effectiveness ofindustry sectors

personal hygiene procedures for a given

・ regulatory requirements concerning

product58

personal hygiene for food handlers

・ review the effectiveness of traffic and work・ human transmission of food pathogens

patterns on minimizing the risk of productand risk mitigation measurescontamination

・ human transmission of allergenic protein

・ analyze environmental and product test

residue and risk mitigation measuresresults・ suitability of medical screening

・ identify gaps in personal hygiene

procedures for detection of communicable

procedures and verification protocols

diseases・ the risk of traffic and work patterns on
product safety
・ statutory and industry standards forprovision and condition of toilet rooms,
change rooms, canteens, hand-washstations, break stations
・ statutory and industry standards forprovision and condition of protective
clothing, disposable gloves
・ risk-based methodologies for verifying theeffectiveness of personal hygiene programs
GMP 6.1

Knowledge of:

Ability to:

Personal hygiene・ regulatory requirements concerning・ evaluate the application, frequency,

criteria for personnel

personal hygiene for food handlers

appropriateness, and effectiveness of・ human transmission of food pathogens

personal hygiene procedures for a given

GMP 6.2

and risk mitigation measures

product

Personal Workwear

・ human transmission of allergenic protein

・ review the effectiveness of traffic andresidue and risk mitigation measures

work patterns on minimizing the risk of

GMP 6.3

・ suitability of medical screening

product contamination

Health Management

procedures for detection of communicable・review the effectiveness of the labor statusof Personnel

diseases・ analyze environmental and product test

・ the risk of traffic and work patterns on

results

GMP 6.4

product safety

・ identify gaps in personal hygiene

Application to non-・ statutory and industry standards forprocedures and verification protocols

business personnel

provision and condition of toilet rooms,

and visitors

change rooms, canteens, hand-washstations, break stations
・ statutory and industry standards forprovision and condition of protective
clothing, disposable gloves
・ risk-based methodologies for verifying
the effectiveness of personal hygiene
programs

GMP 7

Knowledge of:

Ability to:Training

・ regulatory requirements for training of・ assess the application and effectiveness offood handlers

training programs provided to food handlers

・ competency-based training and・ assess the effective implementation ofassessment methods

position descriptions by food handlers

・ the content of position descriptions

・ assess the effective implementation of
documented food handlers job functions

59

・ assess the effective supervision of foodhandlers
・ identify gaps in food safety training
procedures
GMP 8

Knowledge of:

Ability to:

Housekeeping,・legal requirements for food establishment

・ evaluate the application, frequency,cleaning, sterilization

hygieneappropriateness, and effectiveness ofand disinfection

・chemical action of detergents andcleaning and sanitation methods for a given

disinfectants

product

・microbiological resistance to disinfectants

・ analyze sanitation schedules and records

allergen cleaning protocols to remove・ analyze environmental and product testallergen protein residues

results・risk-based disinfection verification

・ implement an effective environmental

methods including cleaning andmonitoring program for high risk areas

disinfection techniques for a given industry

・ evaluate the effectiveness of sanitation

sector including, but not limited to, wetverification procedures for a given productcleaning, dry cleaning, detergents, in-situ

・ identify gaps in cleaning and sanitation

cleaning, and chemical environmental

procedures and verification protocols

swabbing, pre-operational checks, and・ determine if backflow prevention

product testingmeasures are effective

・Environmental monitoring program forhigh-risk areas
・Backflow prevention method
・How to verify cleaning effectiveness
GMP 9

Knowledge of:

Ability to:

Rework・Same as FSM 24, GMP 4.1 and GMP 4.2・Same as FSM 24, GMP 4.1 and GMP 4.2

GMP 10Knowledge of:

Ability to:

Patrols and・Same as GMP 3, GMP 4.1, GMP 4.2, GMP

・Same as GMP 3, GMP 4.1, GMP 4.2, GMP 5,inspections of the site

5, GMP 6.1, GMP 6.2, GMP 6.3, GMP 8,

GMP 6.1, GMP 6.2, GMP 6.3, GMP 8, GMP

GMP 11, GMP 12, GMP 13, GMP 16, GMP

11, GMP 12, GMP 13, GMP 16, GMP 18, GMP

18, GMP 1919

GMP 11

Knowledge of:

Ability to:

Air and water・ regulatory requirements concerning the・ evaluate the application and effectivenessmanagement

portability, treatment, separation andof methods used to treat and/or manage thehandling of water used for food contact,

portability of water used for food contact,

steam, and ice production, post-harvest

steam and/or ice production, post-harvest

washing, and personal hygiene

washing, and personal hygiene・ technologies and methodologies for water・ interpret water test results

treatment

・ identify and assess the separation of・ industry codes of practice forpotable from non-potable water

identification and storage of potable and・ identify gaps in the water quality program

non-potable water supplies

・Evaluate the adequacy and effectiveness of・risks associated with cross-connection of

methods for controlling air (including

water pipes, backflow prevention valves,compressed air), carbon dioxide, nitrogen,age and conditionand other gases that come into contact with・Legal requirements for air (including

food products.

60

compressed air), carbon dioxide, nitrogen・Interpret the results of air cleanlinessand other gases in contact with foodtesting.

・Technology and Methods for Air Filtration
GMP 12

Knowledge of:

Ability to:

Waste Management

・ regulatory requirements concerning the・ evaluate the application and effectivenesshandling and disposal of waste materials,of waste storage, handling, and disposal

including environmental regulations

procedures

governing air-borne, liquid, and solid

・ identify gaps in waste storage, handlingwaste control

and disposal procedures・ potential product contamination sources
for a given industry sector
・ waste handling, storage and disposal
practices for a given industry sector
・ cleaning and housekeeping of waste
containers, lines and equipment
・ personal hygiene requirements following
handling of waste materials
・ management of pests and vermin in
waste storage and handling areas
GMP 13
Pest control

Knowledge of:

Ability to:・ food safety hazards and risks caused by・ assess the suitability and application ofpests and vermin in food premises

contract agreements with pest control

・legal requirements for pest control, use

contractors

and handling of pest management

・ identify the types of pests to be controlled

chemicals

for a given industry sector

・ the use, storage, handling and disposal

・ assess the in-house ability of businessesof pest control chemicals and mechanicalto verify the competence of individuals

pest control technologies

responsible for pest control

・ personal hygiene requirements following

・ evaluate the application and effectivenesshandling of pests and pest controlof pest management procedures employedchemicals

・ analyze pest management reports
・ assess the effectiveness of storage
requirements for pest control chemicals andequipment
・ identify gaps in pest management
procedures・ evaluate whether monitoring and pest
control are well coordinated.

GMP 14

Knowledge of:

Ability to:

Acceptance of・In addition to FSM 10, FSM 13.1 and FSM

・In addition to FSM 10, FSM 13.1 and FSM

Purchased items

13.2, knowledge of the following is required

13.2, the following skills are required

・Standard acceptance procedures for a・Evaluate the adequacy and effectiveness ofgiven industry

acceptance procedures.

How to verify purchased products

・Evaluate the adequacy and effectiveness ofverification methods for purchased products.

61

GMP 15

Knowledge of:

Ability to:Transport

・ regulatory requirements relating to food・ assess the potential or actual food safety

transport vehicles

contamination risks associated with food・ standards and industry codes of practicetransport for a given product group orconcerning sanitary construction andindustry sector

design of food transport vehicles

・ validate temperature and climatic logging

・ the cold chain code of practicedevices・ the impact of climate (temperature,・ assess vehicle loading and unloading

humidity) on product in transit

practices, including holding times

・ risks offered by packaging materials in

・ identify gaps in product transportdiffering climatic conditions (e.g., chemicalarrangements

migration)
・ protection by packaging materials in
different climatic conditions
GMP 16

Knowledge of:

Ability to:

Storage・Specifications for the design and・Review specifications for the design andconstruction of storage facilities necessary

construction of storage facilities necessary forfor the safe and hygienic storage of foodthe safe and sanitary storage of foodproducts (raw materials, semi-finishedproducts (raw materials, semi-finishedproducts, work-in-process, reworked

products, work-in-process, rework andproducts and finished products).

finished products).

・Appropriate food safety management

・The adequacy and effectiveness of themethods for the above storage facilities.

management methods of the above storage
facilities shall be evaluated.

GMP 17
Stock Management

Knowledge of:

Ability to:・product identification and traceability

・ assess the effectiveness, communication,

protocols and practices

and application of identification and・ stock control, stock rotation and stock

traceability procedures

management protocols and practices

・review records for raw material, packaging,・ definition and calculation of shelf life,

work in progress, finished goods, processing

including regulatory requirements where

aids, and chemicals

applicable・ review storage conditions for raw material,
packaging, work in progress, finished goods,
processing aids, and chemicals
・ review records that validate shelf life for agiven product・ identify gaps in stock management andshelf life validation method

GMP 18Knowledge of:

Ability to:Equipment and Tools

・As per GMP 1 and GMP 3, plus theAs per GMP 1 and GMP 3, plus the following

following knowledge requirements:

skill requirements:

・regulatory requirements relating to food・assess the potential or actual food safety

premises and equipment

contamination risks associated with the・food safety contamination risks associateddesign and fabrication of food contact

with the design and fabrication of foodequipment

contact equipment

・identify areas of potential productcontamination or cross-contamination
caused by food contact equipment

62

GMP 19

Knowledge of:

Ability to:

MaintenanceAs per GMP 1 and GMP 3, plus the following

As per GMP 1 and GMP 3, plus the following

knowledge requirement:

skill requirements:

・effective preventive and corrective・evaluate the application and effectivenessmaintenance programs for a given industryof the preventive and corrective

sectormaintenance program・preventive and corrective maintenance・identify gaps in the site’s preventive andpractices and technologies used forcorrective maintenance program

preventive maintenance programs63

３． Behavior and Systems Thinking
Tasks

Knowledge required for auditors, witness

Skills required for Auditor

assessors and technical reviewers
3.1

Knowledge of:

Ability to:conflict of interest

professional conduct required by auditors

attributes expected of a food safetyof the JFS-C standards.

auditor during the conduct of an audit.

the behavioral attributes expected of food

The auditor is able to demonstrate

Personal behavior

safety auditors including:honesty, discretion, open-mindedness,

Audit leadership✓ Ethical; e.g., fair, truthful, sincere,

diplomacy, perceptiveness, versatility,

Auditor Conduct andBehavior
Includes:honest and discreet,

apply the appropriate behavioral

tenacity, decisiveness, and self-reliance.

✓ Open minded; e.g., willing to consideralternative ideas or points of view,✓ Diplomatic; e.g., tactful in dealing withpeople,and show continuous improvementdevelop observation skills

maintain self-control and✓ Observant; e.g., actually aware of

professionalism at all times and underphysical surroundings and activities,✓ Perceptive; e.g., instinctive, aware of

all audit conditions
and able to understand situations,✓ Versatile; e.g., adjusts readily todeliver against the expected behaviors

readily respond to meeting the needs ofinternal and external clientsdifferent situations,resolve conflict with tact and diplomacy,
but without succumbing to external✓ Tenacious; e.g., persistent, focused onachieving objectives,pressures or un-verifiable facts
✓ Decisive; e.g., timely conclusions basedon logical reasoning,

effectively
✓ Self-reliant; e.g., acts independently

develop a synergistic outcome form anaudit teamwhilst interacting effectively with others, ✓ Integrity; e.g., aware of need forplan the activities of an audit team

confidentiality and observes professionalrecognize conflict of interest
conduct a self-assessment and develop
continuous improvement strategies

code of conduct,✓ Moral courage (note: courage to doright things)


conflict management and resolution

roles and responsibilities of audit teamleadersteam dynamics and synergy – thecooperative interaction among teammembers that creates an enhanced
combined effect

3.2

Knowledge of:

Ability to:principles of systems thinking –

big picture thinking. The ability to stand

Systems Thinking

identification of issues as part of anback and look at the system as a

Includes:overall system as a whole, rather thanwhole, rather than just the individual

Problem solving
Critical thinking

reacting to specific parts


Root cause analysis


parts

system improvement – singular and

explain the inter-relationship between

common causes

quality management, operations,the relationship of quality management

productivity and food safety

and productivity to food safety64

identify special and common causes

statistical process control and cause and

effect analysis


correctly apply appropriate statisticalprocess control tools

applicable methods and techniques forconduct cause and effect analysis

understanding and resolving problems

apply correct problem-solving tools in atools and techniques to conceptualize,

given situation

analyze, and evaluate performance dataand information from a variety of sources

the methodology, tools and techniques ofroot cause analysis

3.3

Knowledge of:

Organizational
BehaviorIncludes:Business andorganizational
practices

Ability to:organizational structures and the inter-

identify the inter-relationship of job

relationship of job functions

functions within an organization andgeneral business processes and related

the impact on the effectiveness of theterminology

food safety management systemcultural, religious, and social customs



identify the interaction of employees

within a given organization

within an organization and the impact

ethical and moral principles and issues ason the effectiveness of the food safety

applied to a given organization and/or

management system

industry sector

identify the cultural, religious, andsocial customs within an organizationand the impact on the effectiveness ofthe food safety management systemidentify the application of ethicalconduct within an organization and its
impact on the effectiveness of the foodsafety management system

Note:These competencies of auditors, witness assessors and technical reviewers do not
require one by one verification.

65

Annex 3 (Provision) Scope of certification, auditor'squalifications, education, and work experience
This annex shows the relationship between the scope of the JFS-C standard andcertification program and the qualifications, education, and work experience
required for auditors, as follows (See also Table 1.)
1. Sectors/subsectors covered by the JFS-C standard and certification program
2. Examples of activities and products included in 1.
3. Qualifications and education required for auditors conducting certification activities in 1.
4. Examples of work experience required for auditors conducting certification activities in
1.
1） 4. is a food processing area that contains specific hazards in the scope of application
described in 1. and 2. and requires special attention to ensure food safety.
2） 4. is the practical experience necessary for the auditor to demonstrate competence
in auditing in the scope described in 1. and 2.
3） The auditor does not need to have all the practical experience listed in section 4.1
for each sector/subsector.
Table.1 Scope of certification, auditor qualifications, education and work experience
Scope of application of JFS-C standards andAuditor qualifications, education, and work

certification program

experience

１．

2．*1

3．

4．*2

CI

Activity:

・A degree in a food

► Red Meat

Processing ofProcessing and packaging including

related or bio-science

perishable

fish and seafood, meat, eggs, dairy

discipline or, as a

► Poultry Processing

animaland fish products.

minimum, has► Fish Processing

products

Processing of pet food from animal

successfully completed a► Seafoodproducts only.

food related or bioscience higher education

Examples of finished products:

course or equivalent.

Processing

Processing► Meat Product
Processing

Fish, meat, poultry, eggs, frozen► Fish Productand/or chilled dairy products andProcessing

fish/fishery products, and pet food► Diary Technology

from animal products only

► Egg Processing

C II

Activity:

・A degree in a foodProcessing ofProcessing and packaging including

related or bio-science

vegetable

perishable

fruits and fresh juices, vegetables,

discipline or, as aprocessing

grains, nuts, and pulses.

minimum, has

66► Fruit andplantProcessing pet food from plant

successfully completed a

products

products only.

food related or bioscience higher education

Examples of finished products:

course or equivalent.

Tofu, soy milk, noodles of chilled
distribution type (made only fromplant-derived ingredients), pickles,
fresh fruit, fresh juice, cut
vegetables, and pet food from plant
products only
C III

Activity:

・A degree in a food

► Meat Product

Processing ofProcessing and packaging including

related or bio-science

perishable

Chilled ready-made foods, bento,

discipline or, as a

► Fish Productanimal anddumpling, ready-to-eat meals.

minimum, has

Processing

plant

Pizza, lasagna, sandwiches, andsuccessfully completed a► Diary Technology

products

manufactured in off-site central

food related or bio-

► Ready to Eat Food

(Mixedkitchens away from consumption

science higher education

products)

sites. Production of in-flight meals.

course or equivalent.

Processing

Product Processing

Processing perishable pet food frommixed products.
Examples of finished products:
Chilled ready-made foods, bento,
delicatessen, pizza, lasagna,
sandwiches, dumpling (Shumai,
gyoza, etc.), ready-to-eat meals,
and perishable pet food from mixed
products.
C IV

Activity:

・A degree in a food

► Thermal

Processing ofProcessing and packaging from any

related or bio-scienceambient

source stored and sold at ambientdiscipline or, as a

► Baking Technology

stabletemperature includes canned foods,

minimum, has► Diary Technology

products

biscuits, snacks, oil, drinking water,

successfully completed a► Brewing

soft drink, pasta, flour, sugar, andfood related or bio-salt.

science higher education

Processing ambient stable pet foodcourse or equivalent.

Processing

Technology► Extrusion
Technology► Vegetable andExamples of finished products:

Animal Fats andSoy sauce, miso, sake, tea,

Oils

packaged rice, drinking water, soft

► Sugar refining

drink, confectionery, sauces, mixed► Beverage

seasonings, instant foods, canned

production67

products, bread, oil, alcoholic and► Alcoholic drink

non-alcoholic beverages, pasta,

production

flour, sugar, salt, and ambient stablepet food.
K

Activity:

・A degree in a food

Manufacture

Production of food and feed

related, bio-science orof chemical

additives, flavorings, vitamins, foodchemical engineering

products

grade gases, minerals, anddiscipline or, as aEngineering(including

processing aids.

minimum, has► Biochemicalbiochemical

Production of bio-cultures andsuccessfully completed a

products)

enzymes.

food related or bio-

(Manufacturescience higher educationof additives,

Examples of finished products:

course or equivalent.

vitamins,

Food and feed additives, vitamins,

minerals,

minerals, bio-cultures, artificial

cultures,flavors, amino acids, enzymes andflavors,

processing aids, gases and/or filling

enzymes,gases as ingredients.

processing
aids, etc.)

Not limited to *1 and *2.

68► Fermentation
Technology► Chemical

EngineeringAnnex 4 (Provision) Risk Factors of Operational Integrityin JFSM
This Annex defines the risk factors to be considered in conducting desktop review,certification body office audits, certification body KPIs, and annual performance analyses.
Details of the implementation of the Integrity Program are noted in the "Surveillance activity
provisions for certification bodies relating to the JFS-C Certification Program".

ClauseIntegrity Program and KPIs

Risk factors to be considered
a)

3.6.3

Desktop review

b)

△

c)

d)

△

△

e)

f)

g)

h)

i)

j)

△

k)

l)

△

(Monitoring of audit report)
3.6.4

Office Audit

〇

〇

〇

〇

3.6.5

KPIs for certification body

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

〇

activities
3.6.6

Evaluation of certification1)

activity using the JFSM〇〇

database*〇: Assessable risk factors△: Risk factors that may be assessable

Considered as risk factorsa) Number of countries in which thecertification body is activeb) The number of central functions of thecertification bodyc) Number of active auditors

Assessment objectives
To assess the diversity of the scope of theaudit activities
To assess the diversity of the scope of theaudit activities
To assess the balance against the number ofreviewsd) Language in which the audit isconductede) Number of audits by region

Differences in the screening environment
between regions
Differences in the screening environment
between regionsf)

Number of certification registrations

Balance with the number of auditorsg) Number of audits per auditor

Balance of audit activity among auditorsh) Number of nonconformities byTrends and differences by auditor and byi)classification

certification body

Grade and number of nonconformities

Variation in judging by auditors

69

j)

Number of audit duration

Differences and consistency with calculated
man-hoursk) Important product recalls that have anl)

To assess the certified organizations’ audits

effect on food safetyof conformity with the JFS-C standard

Number of related complaints

Evaluation of certification activities

Disclaimer: This translated document is provided for information purposes only. In the eventof a difference of interpretation or a dispute, the original Japanese version of this document
is binding.

70