JFS-C Standard Document(Sector: CI,CII,CIII,CIV/K)[Requirements for Organizations]
Version 3.0

Supplementary Requirements

Japan Food Safety Management Association
August 23, 2021

Foreword
On October 2, 2020, the Japan Food Safety Management Association (hereinafter referred toas JFSM) released a JFS-C standard document, version 3.0, consistent with the GFSI
benchmarking requirements, version 2020.1 (Published by GFSI in June 2020, hereinafterreferred to as BR 2020.1). Following this, JFSM and GFSI discussed the JFS-C standard
document, version 3.0, for BR 2020.1.
During these discussions, JFSM decided to publish the JFS-C Standard Document Ver. 3.0
Supplement Requirements in order to ensure full compliance with BR 2020.1.
Please note the following points regarding the publication of supplementary requirements.
I.

The JFS-C standard document Ver. 3.0, released on October 2, 2020, has been maintainedand valid.

II. "1. Introduction" in JFS-C Standard Document Ver. 3.0 shall be replaced by "1.
Introduction" in the Supplementary Requirements .
III. FSM 19.1, GMP 2, GMP 11 and GMP 19 in "2. Specific requirements (standards)" of JFSC Standard Document Ver. 3.0 shall be replaced by FSM 19.1, GMP 2, GMP 11 and GMP
19 in "2. Specific requirements (standards)" of the Supplementary Requirements .

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1． Introduction
1.1

JFS-C Standard Document

The JFS-C Standard Document (hereinafter referred to as “this Standard Document”) is a standard
document developed by the Japan Food Safety Management Association (JFSM) and is intended toassist organizations to establish, operate and improve its management systems for manufacturing
safe food products. In addition, this Standard Document can also be utilized to have the system ofthe organization (*1) evaluated by external agencies including Certification Bodies. This Standard
Document is utilized by organizations that endeavor to realize a food safety management systemapplicable worldwide.
(*1) “Organization” refers to a business entity, group or individual to whom the requirements of thisStandard Document apply.
1.2

Scope of application

This Standard Document applies to the following “Food Manufacturing Sectors (CI, CII, CIII, CIV)”and “Chemical Products (Including Biochemical Products) Manufacturing Sector (K)”. (See JFS
Standard Document sector list on page 6)*Pet food is included in the following food manufacturing sector (C).
Food manufacturing sector (C)CI:
Processing of perishable animal products
CII:
Processing of perishable plant products
CIII: Processing of perishable animal and plant products (mixed products)
CIV: Processing of ambient stable products
Manufacturing sector of chemical products (including biochemical products) (K)K:
Manufacture of chemical products (including biochemical products)(Manufacture of additives, vitamins, minerals, cultures, flavors, enzymes, processing
aids, etc.)
In addition, chemical products here means a chemical product (including a biochemicalproduct) related to food.

1.3

Structure of this Standard Document

This Standard Document consists of three elements, namely, Food Safety Management Systems(FSM), Hazard Analysis and Critical Control Point (HACCP), and Good Manufacturing Practice (GMP).
This Standard Document only specifies common requirements for the manufacturing sector, and does
not cover individual hygiene requirements for individual product. Organizations shall use information
appropriate for the organization (e.g. laws and regulations on food safety, standards specified by therelevant industry group, “General Principles of Food Hygiene” by the Codex Alimentarius Commission(*2), specific code of conduct), in addition to the requirements stipulated in this Standard Document.

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This Standard Document is consistent with the benchmark requirement version 2020.1 (*3 hereafter,BR 2020.1) published by GFSI in June 2020. On the other hand, since BR 2020.1 adopts
ISO22000:2018 (*4) in its scope structure and numbering structure, this Standard Document has astructure consistent with both the scope structure and numbering structure.
In addition, this Standard Document uses a process approach that incorporates the plan-do-checkact (PDCA) cycle of ISO22000:2018 and a risk-based approach as a benchmark. This Standard
Document establishes and implements a food safety management system to ensure the provision ofsafe food and services while meeting each applicable requirement and adopts a process approach
for improving its effectiveness.
The process approach indicates that each process used for providing food and services is regarded
as a system and is managed as such. In the process approach, the purpose of each process isclarified and managed in consideration of process interactions to aid the organization to effectively
and efficiently achieve the intended results.
Risk (*5) in this Standard Document refers to all the factors that may hinder the achievement of theorganization's food safety objectives and targets. Risk-based thinking involves "focusing on what
factors may compromise the achievement of goals and objectives, identifying those factors, clarifying
their effects, and considering necessary measures." By establishing a hypothesis based on risk,
executing it, and performing verification based on the facts that are obtained, it becomes possible toaim to improve the accuracy of achieving the objectives and goals of the organization.
As shown in Figure 1, in this Standard Document the process approach adopts the concept of aplan-do-check-act (PDCA) cycle at two levels. The first level involves the FSM framework. The second
level is targeted at the Do process within the food safety management system. For this reason,communication between the two levels is extremely important.

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PLAN（FSM）

DO（FSM）

FSM 1

Top Management Responsibility

FSM 7

Food Defense

FSM 2

Top Management Commitment and Food
Safety Culture

FSM 8

Food Fraud Prevention

FSM 4

Compliance with food safety laws

FSM 11

Procedures and Instructions

FSM 5

Food Safety Management System andGeneral Requirements

FSM 14

Traceability

FSM 15

Product development
Allergen Management
Control of Measuring and Monitoring
Devices

FSM 6
FSM 9.1

Food Safety Policy and Goals
Documentation procedures

FSM 16

FSM 9.2

Control and storage of documented
information

FSM 17

FSM 10Specification Control of Purchased orProvided Items and Services

FSM 19.1

FSM 12

Resource Management

FSM 19.2

FSM 13.1

Purchasing
Supplier Performance

FSM 22

FSM 13.2
FSM 13.3

Outsourcing

FSM 24

FSM 18.1

Product labeling (B-to-C products)

FSM 18.2

Product labeling(B-to-B products, work in progress, semifinished products)

FSM 23

Analysis and Testing
Environmental Monitoring for Food
Manufacturing
Serious Incident Management
Product Release
Identification of nonconformities andcontrol of nonconforming products

CHECK（FSM）Performance evaluation
FSM 3

Management Review

FSM 20Internal Audit
Complaint Handling

FSM 21ACT（FSM）Improvement
FSM 25
FSM 26

Corrective Action
Utilization of Kaizen suggestions frompersonnel

Figure 1 Conceptual diagrams of two PDCA cycles in the JFS-C Standard Document Food Safety Management System5

At the beginning of this chapter, it was noted that this Standard Document consists of threeelements: Food Safety Management Systems (FSM), Hazard Analysis and Critical Control Point(HACCP), and Good Manufacturing Practice (GMP). Instead of working independently, each ofthese elements influences the other. Each element has an organic function within this relationshipthat spirals up while interlocking. Figure 2 shows a conceptual diagram of the three elements. An
understanding of this conceptual diagram will be effective for organizations that use this StandardDocument for building and operating a food safety management system.

Figure 2 Conceptual diagrams of the organic functions of the three elements (FSM, HACCP, GMP)

JFSM also prepares guidelines on the requirements of the Standard Document and recommends
that organizations refer to them.
（*2）Codex Alimentarius Commission“GENERAL PRINCIPLES OF FOOD HYGIENE” CXC 1-1969, Rev. 2020（*3）GFSI “The GFSI Benchmarking Requirements version 2020.1”（*4）The International Organization for Standardization“Food safety management systems – Requirements for any organization in the food chain”
ISO22000:2018(*5) Unlike the risk defined in ISO22000:2018 (ISO22000:2018 3.39), the term risk is usedin the JFS-C Standard Document as something limited more to food safety.

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1.4

Exclusion from Application of Requirements

All the requirements in this Standard Document shall be applied in principle. However, in case anyof the requirements in this Standard Document is not able to apply for reasons arising from thebusiness scale, business form and so on of an organization, the organization shall provide a document
which indicates proof of non-applicability with explanations demonstrating the proper maintenance offood safety management system.
(Reference) Sectors are as shown in the table below:

List of JFS Standard Document Sectors
The following sectors apply to this JFS (Food Safety Management) Standard Document.
CodeAIAIIBI

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

CodeSector/Subsector

FI

Retail / Wholesale

FII

Food Broker / Agent

H

Provision of Food Safety Services

BII

Farming of Grains and Pulses

GProvision of Storage and Distribution Services

BIII

Pre-process handling of plant products

I

Production of Food Packaging

C0Animal primary conversion

CI

Processing of perishable animalproducts

CII

Processing of perishable plant productsHygienic Design of Food Buildings andCIII

Processing of perishable animal and JII
plant products (mixed products)

Processing Equipment (for building andCIV

Processing of ambient stable products

Manufacture of chemical products (includingD

Production of feed

Hygienic Design of Food Buildings andJI

Processing Equipment (for building constructors
and equipment manufacturers)K

equipment users)

biochemical products)(Manufacture of additives, vitamins, minerals,
cultures, flavors, enzymes, processing aids, etc.)

E

Catering

Reference: The GFSI Benchmarking Requirements version 2020.1 PART I

7２．Specific Requirements (Standard Document)
2.1 Food safety management systems (FSM)

NumberClause Name

FSM 19.1

Analysis
and Testing

Requirements
The organization shall establish, implement, and maintain procedures
to ensure the analysis of raw materials, semi-finished products,finished products, manufacturing environments, etc. that affect foodsafety.
The analysis and testing shall be conducted by a competent analysis
institution or testing laboratory institution using appropriate samplingand analytical / testing methods.
The testing that has a significant effect on food safety shall be
conducted in accordance with the applicable requirements ofISO/IEC 17025.

2.3 Good Manufacturing Practice (GMP)

NumberClause Name

Requirements

GMP 2

Factory premise The organization shall establish and maintain appropriate standards
environment
for the grounds of their workplaces to prevent pollution and produce
safe products.

GMP 11

Air and water The organization shall define the required quality criteria according tomanagement
the application, and regularly monitor and record the air, highpressure gas, and water (including ice and steam) used in foodproduction in order to minimize the effect on food safety.
If water not intended for use in food production and water that has
been used and is still acceptable in contact with food is applied to foodproduction, it shall be controlled to prevent it from being contaminatedwith water for food production.

GMP 19MaintenanceA system of planned maintenance covering all items of equipment
which are critical to product safety shall be established.
Maintenance activities shall not represent food safety risks.

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

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