October 2, 2020
Overview of the revision of the JFS-C Standard Documentfrom Version 2.3 to Version 3.0
Japan Food Safety Management AssociationI. Purpose of revision
As the JFS-C Standard conforms to international standards, the Standard
Document has been revised in accordance with the revisions of the GFSI
Benchmarking Requirements in order to maintain the recognition of the GFSI.

II. Revision policy
The JFS-C Standard Document (hereinafter, this Standard) has been revised
from Version 2.3 to Version 3.0 in line with the new and reinforced
requirements of the Benchmarking Requirements Version 2020.1 (hereinafter,
BR2020.1) published by GFSI in June 2020.
As BR2020.1 has adopted a scope structure in line with ISO 22000 and there
has been a change to refer to the latest food hygiene guidelines of the Codex
Alimentarius Committee, this Standard also conforms to these changes.
As a result, the sector codes have been changed from EI/EII/EIII/EIV to
CI/CII/CIII/CIV and from L to K. The requirements of CI, CII, CIII, CIV and K
are all the same.

III. Overview of revision of the JFS-C Standard (Sectors C and K)
1. 1. New requirements1) Food safety culture
In FSM 2, this Standard requires that a food safety culture element beincluded in the commitment of top management in line with the addition ofa food safety culture element in BR2020.1. This Standard also requires top
management to respond to food safety Kaizen suggestions as required in
FSM 26 as an element of this commitment.
2) Verification of traceability
In FSM 14, organizations are required to perform trace testing at least
once a year based on documented traceability procedures, and to verify

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that the procedures are working effectively.
3) Food safety in product development
In FSM 15, organizations are required to establish product design anddevelopment procedures, and to include reviews in the procedures toensure food safety.
4) Providing product information without labeling
In FSM 18.2, organizations are required to define and implement
procedures to provide information so that customers or consumers can beinformed about product safety, even if the information is not labeled on or
attached to the product.
5) Patrol and Inspection of the site
In GMP 10, organizations are required to establish a patrol plan andregularly inspect the environment, facilities, and process design (people,things, work flow lines) of the entire site.
2. Strengthening requirements
1) Control and storage of documented information
In FSM 9.2, in the absence of customer or legal requirements,organizations are required to store documented information for a period
exceeding the shelf life of the food.
2) Analysis and Inspection
In FSM 19.1, any inspections conducted by an organization that have asignificant effect on food safety are required to be conducted in accordancewith ISO/IEC 17025.
3) Layout and flow analysis
In GMP 3, organizations are required to design, construct and maintainthe facilities of the business site both inside and outside the facility tominimize food safety risks, and also to analyze and minimize food safety
risks in the equipment layout and the flow lines of people, goods, and work.
4) Control of cross-contamination
In GMP 4, organizations are required to establish appropriate
procedures from the perspective of the manufacturing environment to2 / 3

control all hazards other than the HACCP critical control points (CCPs) toprevent the contamination of raw materials and products by these hazards
and cross-contamination.
5) Regular training of personnel
In GMP 7, organizations are required to provide training related to foodsafety to all personnel, and to create a system to improve comprehension
by repeating the training as necessary after evaluating competence.
6) Verification of cleaning effectiveness
In GMP 8, organizations are required to implement and maintaindocumented organization, cleaning, sterilization and disinfection
procedures, and to verify the effectiveness of the procedures.
7) Management of water used for non-manufacturing purposes
In GMP 11, organizations are required to regularly monitor the air, highpressure gas, and water used in food production, and manage any waterthat is unsuitable for food production to prevent it from contaminating thewater used for production.
8) Pest control
In GMP 13, organizations are required to establish procedures toprevent, control and eliminate the risk of pest outbreaks in the workplace.
9) Maintenance
In GMP 19, organizations are required to establish a system of
maintenance covering all factory facilities and equipment that are criticalto product safety.

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