(Reference)
JFS-B standard Document ver. .3.0
No.

Clause NameJFS-B Plus Standard Document Ver.1.0
The additional requirements to JFS-B are indicated in red.

Requirements

No.

Clause Name

Requirements

Summary of Major
Differences
Includes FSM 2 of
JFS-B

FSM 1

Management orManagement or senior management must share and operate ansenior management organizational structure that, at a minimum, clarifies the duties andresponsibility
responsibilities of those who affect food safety. Management or senior
management must determine who is responsible for food safety
management.

FSM 1

Management orManagement or senior management must share and operate ansenior management organizational structure that, at a minimum, clarifies the duties andresponsibility
responsibilities of those who affect food safety. There shall also be
evidence that employees are made aware of them. Management or
senior management must determine who is responsible for food safety
management.

FSM 2Commitment ofManagement or senior management shall show evidence of its
management orcommitment to building, implementing, maintaining and continuallysenior management improving its food safety management systems.

FSM 2

Commitment ofManagement or senior management shall show evidence of its
Added from the Global
management orcommitment to building, implementing, maintaining and continually
Markets Program
senior management improving its food safety management systems.
requirements.
and food safety
This commitment shall include elements of a food safety culture, andculturethis means, at a minimum, communicating with employees, responding
to Kaizen suggestions, training to improve food safety, and assessing
the performance of food safety activities. In addition, these efforts
shall be incorporated and implemented in the food safety management
systems of the entire organization.

The organizational structure for the implementation of the food safety
management system must be clearly defined and the duties must be
made known to all employees. Evidence must also be maintained that
employees have been made aware of them.

Move to FSM2

FSM 4

Compliance withfood safety laws

When developing a food safety management system, the organization
shall develop, implement and maintain detailed procedures to ensurethat all processes and operations that have an effect on food safety
are in compliance with the laws of both the country of manufacture
and the intended country of sale.

FSM 4

Compliance withfood safety laws

When developing a food safety management system, the organization
shall develop, implement and maintain detailed procedures to ensurethat all processes and operations that have an effect on food safety
are in compliance with the laws of both the country of manufacture
and the intended country of sale.
In addition, records of implementation shall also be maintained.

Added from the Global
Markets Program
requirements.

FSM 6

Food Safety Policy
and Goals

Management or senior management must have a clear, concise,
written food safety policy.

FSM 6

Food Safety Policy Same as requirements of JFS-B standard.
and Goals

FSM 7

Food Defense

The organization must identify the risk of intentional foodcontamination by persons within or outside the organization, assess
the magnitude of the risk, and prioritize and implement response
measures to reduce or eliminate the risk.

FSM 7

Food Defense

The organization shall identify the risk of intentional foodcontamination by persons within or outside the organization, assess
the magnitude of the risk, and prioritize and implement response
measures to reduce or eliminate the risk.
The organization shall also establish access controls for areas where
food defense vulnerabilities have been identified.
The organization shall establish and implement procedures forresponding to possible intentional contamination of product.

-

-

-

FSM8

Food Fraud
Prevention

The organization shall document, implement and maintain assessment
procedures to identify potential and overt food fraud vulnerabilities
such as tampering with records and labeling of products andintentional dilution, and prioritize food fraud mitigation measures.
The organization shall develop a documented plan that specifies themeasures the organization implements to mitigate the identified
threats of food fraud.
This plan shall cover the GMP and shall be incorporated into the foodsafety management system.

FSM 9Document andThe organization shall establish and implement procedures to control
record management processes to ensure food safety and to create, maintain, and preserve
documents and records to evidence effective operations.
Records shall be taken and properly maintained as determined
necessary to demonstrate the implementation of food safety controls.

FSM 9

Document andThe organization shall establish documented procedures to create,
Added from the Global
record management maintain, and record for control processes to ensure food safety and Markets Program
evidence effective operations.
requirements.
In addition, the organization shall keep records necessary to prove theimplementation of food safety management, determine an appropriate
storage period, and store them.

FSM 11

Procedures andInstructions

Organizations must consider relevant safety requirements when
designing products and manufacturing processes. The organization
shall establish, implement and maintain effective procedures andinstructions in all processes and activities that affect food safety.
These work procedures and instructions must be visible to employees.

FSM 11

Procedures andInstructions

Same as requirements of JFS-B standard.

FSM 12

Resource
Management

Management or senior management must ensure that the organization
has the management resources (people, goods, and money) necessary
to implement the organization's food safety initiatives (hazard control(HACCP) and Good Manufacturing Practices (GMP) in this standard).

FSM 12

Resource
Management

Same as requirements of JFS-B standard.

FSM 13.1

Purchasing

The organization must develop and implement purchasing procedures
to ensure that all externally procured raw materials, materials, andservices that affect food safety comply with the organization's
requirements.
When processes affecting food safety are subcontracted, control ofthese processes must be ensured by presenting the control methods
to the subcontractor, for example, by describing the control methods
in specifications and contracts.

FSM 13.1

Purchasing

Same as requirements of JFS-B standard.

FSM 13.2

Supplier
Performance

The organization shall establish, implement and maintain proceduresfor the evaluation, approval and continual monitoring of suppliers,
which have an effect on food safety.
When accepting raw materials, packaging materials, and services fromunapproved suppliers in an emergency (such a natural disaster), theorganization shall confirm that the products meet the required
specifications by an evaluation, inspection, visit, etc. before use.
The results of investigations, evaluations, approvals, and follow-up
with suppliers must be documented.

FSM 13.2

Supplier
Performance

The organization shall document, implement, and maintain procedures Added from the Global
for the evaluation, approval, and continual monitoring of suppliers,
Markets Program
which have an effect on food safety.
requirements.
When accepting raw materials, packaging materials, and services fromunapproved suppliers in an emergency (such a natural disaster), theorganization shall confirm that the products meet the required
specifications by an evaluation, inspection, visit, etc. before use.
Results of survey, evaluations, approvals, and follow-ups with suppliers
shall be maintained.

Aligned with therequirements of the
Global Market Programand JFS-C Standard
Ver. 3.1.

JFS-B standard Document ver. .3.0
No.
FSM 14

Clause Name
Traceability

Requirements

JFS-B Plus Standard Document Ver.1.0
The additional requirements to JFS-B are indicated in red.
No.

Clause Name

Requirements

Summary of Major
Differences
Added from the Global
Markets Program
requirements.

The organization must establish procedures for implementing andmaintaining tracing, covering all processes from the supplier (at least
one step before) to the recipient (at least one step after) to ensure
product identification.

FSM 14.1

Traceability

The organization shall establish, implement, and maintain appropriate
tracing procedures covering all processes from supplier (at least one
step before) to recipient (at least one step after) to ensure productidentification. These procedures must include procedures (e.g.,labeling) to continuously identify the product throughout the
manufacturing process and throughout distribution.
To ensure traceability, at least the following shall be recorded:●Record of all externally procured raw materials (including containers
and packaging materials), products, or services●Records to identify batches, semi-finished products, work-inprogress, recycled products, reworked products, finished products andpackaging throughout the manufacturing process●Record of purchasers and delivery destinations for all products
supplied●If the procedure has been updated, record it

The organization must verify such procedures at least annually
through trace testing to ensure that they are functioning effectively.
And the verification results shall also be recorded.

FSM14.2

Traceability
verification

The organization shall verify the documented procedures for
The items were divided
implementing and maintaining traceability through traceability test at into two clause.
least once a year to ensure that they are functioning effectively. The
results of verification shall also be recorded.
The organization shall document and implement allergen management
plans.
The allergen management plans shall include:●Control procedures to properly assess the risk of allergen crosscontact and, based on that assessment, reduce, or eliminate the riskof cross-contact.
●Procedures for handling raw materials (including containers andpackaging materials), semi-finished products, work in progress,
reworked products, and final products to prevent cross-contact withallergens during all processes from manufacturing to shipping.
●Cleaning procedures and verification procedures for areas thatcome into contact with food
●Procedures for identifying and displaying allergens that shall becontrolled in all processes from manufacturing to shipping
All final products containing or potentially containing allergens should
be identified in accordance with the laws and regulations of thecountry to which they are expected to be shipped, and appropriate
customer requirements.

FSM 16

AllergenManagement

The organization must develop and implement an allergen control plan.
The plans shall include a risk assessment of allergen crosscontamination and control measures to be implemented to reduce or
eliminate the risk of cross-contamination.
All finished products containing or potentially contaminated withallergens must be identified in accordance with the laws andregulations of the country to which they are expected to be shipped.

FSM 16

AllergenManagement

FSM 17

Control of
The organization shall identify measuring and monitoring devices that
Measuring andare parameters critical to ensure food safety.
Monitoring Devices In addition, the specified equipment and devices shall be calibrated
regularly. Calibration of these instruments and devices must be
performed to equivalent standards, including national and international
standards, or to reasonably accepted traceable methods.

FSM 17

Control of
The organization shall identify measuring and monitoring devices that
Measuring andare parameters critical to ensure food safety.
Monitoring Devices In addition, the specified equipment and devices shall be calibrated
regularly. Calibration of these instruments and devices must be
performed to equivalent standards, including national and international
standards, or to reasonably accepted traceable methods.
The organization shall take appropriate action when equipment anddevices are found to be inaccurate, and these actions shall berecorded.

FSM 18

Product labeling

Organizations must label or attach information to their products thatwill enable a trading partner or consumer to safely handle, display,store, store, prepare, or use the product.
It must also establish and implement procedures for labeling or
attaching the correct information.

FSM 18

Product labelingSame as requirements of JFS-B standard.

FSM 19Analysis andInspection

The organization shall conduct appropriate inspections where and as
they affect food safety.
Such inspections must be performed by a competent laboratory or
analytical laboratory.

FSM 19Analysis andInspection

The organization shall conduct appropriate inspections where and as Added from the Global
they affect food safety.
Markets Program
Such inspections must be performed by a competent laboratory or
requirements.
analytical laboratory.
In addition, the organization shall establish and implement analysis andtesting procedures (methods, standards, etc.) to confirm that the
product meets product specifications within its shelf life.

FSM 21

Complaint Handling The organization must establish, implement, and maintain amanagement system that utilizes complaints from suppliers andconsumers and their data to identify, correct, and manage omissions
and deficiencies in food safety initiatives.

FSM 21

Complaint Handling The organization shall document a system of management to respond Added from the Global
to complaints and utilize complaint data to identify, correct, andMarkets Program
manage omissions and deficiencies in food safety efforts.
requirements.
Additionally, organization must record and maintain complaints,
investigation results, and corrective actions.

FSM 22

Serious IncidentManagement

The organization must develop an incident response manual*,
implement it in the event of an incident, and maintain it in effect at all
times. This manual should also describe how to remove or recall(recall) products, if necessary.

FSM 22.1

Serious IncidentManagement

The organization shall document serious food incident management
procedure, implement it in the event of an incident, and maintain it ineffect at all times to ensure that they can respond in the event of aserious incident. This procedure shall also describe the methods for
product withdrawal and product recall.
It shall also include systems and procedures for providing necessary
information to customers, consumers, and relevant authorities.
Incidents that occur shall be recorded and evaluated.

Added from the Global
Markets Program
requirements.
Change of Term .

Based on the incident response manual, products supplied by theorganization must be tested at least once a year to verify theeffectiveness of the procedures and records of the verification must
be maintained.
※This manual is designed to ensure that when a food safety issue
arises, appropriate actions and controls are taken to prevent the
problem from escalating.

FSM 22.2

Verification of food The organization shall verify the effectiveness of its food incident
incident
management procedure by conducting tests at least annually on
management
products supplied by the organization to ensure that product recalls
manualare implemented, and maintain records of the verifications.

The items were divided
into two clause.
Change of Term .

JFS-B standard Document ver. .3.0
No.

Clause Name

FSM 23

Product Release

Requirements
The organization must establish and implement appropriate
procedures for product release (shipment)

JFS-B Plus Standard Document Ver.1.0
The additional requirements to JFS-B are indicated in red.
No.

Clause Name

FSM 23.1

product
specifications

FSM 23.2

Product Release

FSM 24Control of nonconforming
products

The organization must create and enforce rules for not using or
shipping raw materials (including containers and packaging materials),semi-finished products, work-in-process products, recycled products,
reworked products, and finished products that may pose a safety
hazard.

FSM 24Control of nonconforming
products

FSM 25

Corrective Action

The organization shall establish and implement written corrective
actions in the event of nonconformities affecting food safety.
(Corrective action is the process of correcting a nonconformity to acondition that is not a nonconformity, determining the cause of thenonconformity and eliminating the cause of the nonconformity.)

FSM 25

Corrective Action

Requirements

Summary of Major
Differences
The organization shall document and maintain specifications for raw
Added from the Global
materials (including packaging materials), semi-finished products, work Markets Programin progress, remanufactured products, reworked products, and finished requirements.
products.
The items were divided
The organization shall have a system for communicating changes to
into two clause.
product specifications both internally and externally.
The organization shall designate a person responsible for managing
product specifications.

The organization shall document and implement appropriate
procedures for product release (shipping).
Product release procedures shall include steps to ensure that the
final product meets specifications

Added from the Global
Markets Program
requirements.
The items were divided
into two clause.
The organization shall document and enforce rules for not using or
Added from the Global
shipping raw materials (including containers and packaging materials), Markets Programsemi-finished products, work-in-process products, recycled products, requirements.
reworked products, and finished products that may pose a safety
hazard.
The organization shall also determine who will be responsible formanaging nonconforming products.
Same as requirements of JFS-B standard.

JFS-B standard Document ver. .3.0
No.

Clause NameHACCP Step Formation
1
HACCP team

Requirementsof A HACCP team shall be assembled with competent staff.

JFS-B Plus Standard Document Ver.1.0
The additional requirements to JFS-B are indicated in red.
No.

Clause Name

Requirements

Summary of Major
Differences
HACCP Step HACCP
team HACCP team shall be assembled with competent staff, and the scope Aligned with the1assemblyand of application of the HACCP system and applicable GMPs shall be requirements of JFSidentification of the identified. The scope shall be documented what products and C Standard Ver. 3.1.
scope of application processes are covered by which HACCP plan.

HACCP Step Product2
Information
Description

Product specifications shall be documented.
The document shall describe all product information necessary to
conduct hazard analysis.
Scope of the HACCP system shall be defined per product or productgroup and per process line or process location.

HACCP Step Product2
Description

Product specifications shall be documented.
Aligned with the
The document shall describe all product information necessary torequirements of JFSconduct hazard analysis.
C Standard Ver. 3.1.
Scope of the HACCP system shall be defined per product or productgroup and per process line or process location.
This system should be systematic and comprehensive and take into
account legal and regulatory requirements related to food safety.

HACCP Step Identification of
3
Intended Use

Intended use of the product and target consumers shall be clearly
described in a written document.

HACCP Step Identification of
3
Intended Use

Intended use of the product and target users (consumers) shall be Aligned with theclearly described in a written document.
requirements of JFSC Standard Ver. 3.1.

HACCP Step Construction of
4
Flow Diagram

The flow diagram that covers all steps in the operation shall be
constructed.

HACCP Step Construction of
4
Flow Diagram

Same as requirements of JFS-B standard.

HACCP Step On-site
5
Confirmation
Flow Diagram

The flow diagram shall be verified whether it correctly reflects theof existing process steps of the operation.

HACCP Step On-site
5
Confirmation
Flow Diagram

HACCP Step Hazard Analysis
6 （Principle
1）

Potential hazards in each process must be enumerated, the criticalhazards must be identified, and all possible means to control themmust be considered.
Hazards shall include allergens where required.

HACCP Step Hazard Analysis
6 （Principle
1）

Same as requirements of JFS-B standard.
ofSame as requirements of JFS-B standard.

HACCP Step CriticalControl Critical Control Points (CCPs) shall be determined.
7
Points (CCPs)(Principle 2）

HACCP Step Critical
7
Points(Principle 2）

HACCP Step
8
（Principle 3）
HACCP Step
9
（Principle 4）
HACCP
Step10（Principle 5）

HACCP Step Critical Limits
Same as requirements of JFS-B standard.
8（Principle 3）
HACCP Step Monitoring System Same as requirements of JFS-B standard.
9（Principle 4）
HACCPCorrective Actions Same as requirements of JFS-B standard.
Step10（Principle 5）

Establishment
Critical Limitsof Critical limit(s) shall be stipulated for each CCP

Monitoring System

Monitoring procedures shall be established for each CCP.

Corrective Actions A procedure of corrective actions (correction, and investigation andremoval of root cause) shall be established for deviations from a
critical limit.

Control Same as requirements of JFS-B standard.

HACCP Step Establish
HACCP A HACCP plan must be validated prior to implementation. Verification
11 （Principle plan validation and procedures shall be established to confirm whether the defined6）
verification
handling (HACCP Plans) is carried out as specified and to judge
procedures
whether it is necessary to modify the defined handling.
Verification shall be carried out considering the design of equipment,change in processing method and technology development in the
manufacturing process.

HACCP Step Establish HACCP Same as requirements of JFS-B standard.
11 （Principle plan validation and6）verification
procedures

HACCP Step Documents
12 （Principle Record
7）

HACCP Step Documents
12 （Principle Record
7）

and Necessary documents shall be prepared and maintained.

and Necessary documents shall be prepared and maintained.
Aligned with the
These documents shall contain documents related to the standard requirements of JFSoperating procedures (SOP) and the work instructions (WI) necessary C Standard Ver. 3.1.
and applicable to the scope of conformity assessment of theorganization.

JFS-B standard Document ver. .3.0
No.

Clause Name

Requirements
The organization shall establish and maintain in accordance withappropriate standards for business premises.

JFS-B Plus Standard Document Ver.1.0
The additional requirements to JFS-B are indicated in red.
No.

Clause Name

Requirements

GMP 2

Site Management

The organization shall establish and maintain in accordance withappropriate standards for business premises. These standards shall
include the management of waste and unnecessary materials on thepremises.

Summary of Major
Differences
Added from the Global
Markets Program
requirements.

GMP 2

Site Management

GMP 3

Design,The organization shall design, construct and maintain the factory
construction, layout buildings and facilities (storage area, raw material and product handlingof business site and area, preparation area, packaging and storage area, etc.) of thework and productbusiness site both outside and inside the plant to minimize food safety
flow lines
risks.
In addition, the equipment layout and the flow lines of people, goods,
and work shall be designed to meet the intended purpose andminimize food safety risks.

GMP 3

Design,The organization shall design, construct and maintain the factory
Added from the Global
construction, layout buildings and facilities (storage area, raw material and product handling Markets Programof business site and area, preparation area, packaging and storage area, etc.) of therequirements.
work and product business site both outside and inside the plant to minimize food safety
flow lines
risks.
In addition, the equipment layout (including drainage system andlighting) and the flow lines of people, goods, and work shall be
designed to meet the intended purpose and minimize food safety risks.
The organization shall set the lighting necessary for food safety to an
appropriate level of illuminance.
Additionally, the organization shall ensure that facilities and equipmentthat come into contact with food are constructed and made ofmaterials that allow for appropriate maintenance, cleaning, anddisinfection.

GMP 4

Control of critical
Based on the results of the HACCP Procedure 6 (Principle 1) Hazard
hazards that cannot Analysis, the organization shall establish procedures to prevent
be controlled bycontamination and cross-contamination of raw materials (including
Critical Control
containers and packaging materials), semi-finished products, work in
Points (CCPs)
process, reworked products, and finished products by controlling(prevention ofcritical hazard factors identified that are not controlled by control
crossmeasures at the critical control points (CCP) and that are difficult tocontamination)effectively control outside this item (GMP 4). The organization shallregularly review these procedures and keep them in effect.

GMP 4.1

CrossThe organization shall prevent physical, chemical (including allergens), Aligned with thecontamination
biological contamination, and cross-contamination (including allergen requirements of JFS(including allergen cross-contact) of raw materials (including containers and packaging
C Standard Ver. 3.1.
cross-contact) and materials), semi-finished products, work in progress, reworked
isolation
products, and finished products.
The necessary control measures, including isolation, shall beestablished to cover all aspects of food safety, and these procedures
shall be documented and maintained effectively through periodic
review.

GMP 4.2

Control of hazards The organization must establish control measures for hazards that
Aligned with thethat require
require particularly enhanced controls, other than CCPs, document
requirements of JFSenhancemen
those procedures as necessary, and maintain them effectively through C Standard Ver. 3.1.
periodic review.

GMP 5

Personnel Facilities Organizations must ensure that facilities for employees are designed
and operated to minimize food safety risks, including allergens.

GMP 5

Personnel Facilities The organization shall provide changing rooms and hand washing
Added from the Global
facilities.
Markets Program
Facilities for employees, including these, must be properly managed to requirements.
minimize food safety risks, including allergens.
The organization shall separate toilets and areas where food anddrinks are stored and consumed such as cafeterias, and break rooms,
from areas where food is manufactured, packaged, and stored.

GMP 6

Hygiene, workwear
and Healthmanagement of
personnel, etc.

The organization must document and enforce appropriate hygiene
standards for employees in accordance with the laws and regulationsof the country in which the employees are working.
This must include hand washing methods and frequency, health checkmethods, work clothing and footwear rules, entry and exit from the
manufacturing facility, food handling methods, and foreign material
contamination control.
These requirements must be made known to employees and applied
without exception to contractors and visitors.

GMP 6

Hygiene, workwear
and Healthmanagement of
personnel, etc.

The organization must document and enforce appropriate hygiene
standards for employees in accordance with the laws and regulationsof the country in which the employees are working.
The criteria shall include provisions of hand washing and toilet
facilities, ways and frequency of hand washing, medical screening
procedure to identify conditions impacting food safety, proper
protective clothing, rules on the clothing and shoes, rules onaccessing production area, ways of food handling, and control
measures for foreign materials, and management procedures andreporting system in the event of an infected person that poses foodsafety risks.
These requirements must be made known to employees and applied
without exception to contractors and visitors.
The organization shall also determine who will be responsible formanaging personnel with health conditions.

Added from the Global
Markets Program
requirements.

GMP 7

Training

The organization must ensure that all employees receive adequate
education and training in food safety principles (including HACCP) andpractices appropriate to their jobs.
In addition, a system must be established to ensure that employees
receive appropriate guidance and supervision.
This education and training should enable employees to recognize
their role in food safety and the significance of their efforts.

GMP 7

Training

The organization must ensure that all employees, including new
employees, receive adequate education and training in food safety
principles (including HACCP) and practices appropriate to their jobs.
In addition, a system must be established to ensure that employees
receive appropriate guidance and supervision.
The organization shall keep records of the implementation of
education and training. Additionally, the system for retraining asnecessary shall be documented and implemented.
This education and training shall enable employees to recognize theirrole in food safety and the significance of their efforts.
This education and training should enable employees to recognize
their role in food safety and the significance of their effort

Added from the Global
Markets Program
requirements.

GMP 8

Housekeeping,cleaning,
sterilization anddisinfection

The organization must maintain an appropriate level of hygiene at all
times by conducting tidying and cleaning operations throughout allprocesses and phases, and disinfecting where necessary. And cleaning
tools, cleaning agents and disinfectants must be used for theirintended purpose and properly stored.

GMP 8Housekeeping,cleaning,
sterilization anddisinfection

The organization shall document and implement a management
Added from the Global
procedure of maintain an appropriate level of hygiene at all times byMarkets Program
conducting tidying and cleaning operations throughout all processes
requirements.
and phases, and disinfecting where necessary.
This procedure should include procedures for verifying that sanitaryconditions are ensured.
Cleaning tools, cleaning agents and disinfectants shall be suitable for
their intended purpose, clearly identified and stored in areas separated
from food production areas.

GMP 11

Air and water
management

The organization shall define the required quality criteria according to
the application, and regularly monitor and record the air, high-pressuregas, and water (including ice and steam) used in food production inorder to minimize the effect on food safety.
Water not intended for use in food production, and water that has
been used but is acceptable for contact with food, must be controlled
so that it is not mixed with water used exclusively for production.

GMP 11

Air and water
management

The organization shall establish application-specific standards and
Added from the Global
regular monitoring procedures for air, high-pressure gas, and water
Markets Program(including ice and steam) used in food production to minimize impacts requirements.
on food safety, and the records shall be kept.
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 tofood production, it shall be controlled to prevent it from being
contaminated with water for food production.

GMP 12

Waste Management The organization shall establish adequate systems for segregation,collection and disposal of waste.
Waste placement and containers must be controlled to prevent theattraction of pests and the development of harmful organisms andmicroorganisms.
Waste flow lines must be set up so as not to cause crosscontamination of food.

GMP 12

Waste Management The organization shall establish adequate systems for segregation,collection and disposal of waste.
Waste placement and containers must be controlled to prevent theattraction of pests and the development of harmful organisms andmicroorganisms.
Containers for storing waste materials (including by-products notsuitable for food use) shall be clearly distinguished from othercontainers.
Waste flow lines must be set up so as not to cause crosscontamination of food..

Added from the Global
Markets Program
requirements.

JFS-B standard Document ver. .3.0
No.

Clause Name

Requirements

JFS-B Plus Standard Document Ver.1.0
The additional requirements to JFS-B are indicated in red.
No.

Clause Name

Requirements

Summary of Major
Differences
The organization shall monitor pests and implement controls (surveys Added from the Global
and countermeasures) to minimize the risk of insects, rodents, birds, Markets Programand other pests occurring or entering the premises and facilities.
requirements.
If chemicals are used, handling procedures shall be established toensure that food is not affected.
Pest control shall be carried out by persons with the necessarycompetence.

GMP 13

Pest control

The organization must implement controls (surveys andcountermeasures) to minimize the risk of insects, rodents, birds, andother pests occurring or entering the premises and facilities.
If chemicals are used, handling procedures must be established toensure that they do not affect food products.

GMP 13

Pest control

GMP 15

Transport

The organization shall establish a system to ensure that containers
and vehicles used to transport raw materials (including packaging
materials), semi-finished products, work-in-process, recycled
products, reworked products, and finished products (including
perishable products in their final packaging and packaging), including
outsourced vehicles, are fit for their intended use and are maintained,
kept clean and protected from contamination, and transported within
their intended temperature range.

GMP 15

Transport

GMP 17

Stock Management The organization shall establish a system to use raw materials andingredients (including packaging materials), partially processed
products, work in progress, reworks, and finished products in adesignated order and within the defined expiry period, and shall store
these materials under the proper conditions to avoid contaminationand deterioration.

GMP 17

Stock Management The organization shall establish a system to use raw materials andingredients (including packaging materials), partially processed
products, work in progress, recycled products, reworks, and finishedproducts in a designated order and within the defined expiry period,and shall store these materials under the proper conditions to avoid
contamination and deterioration.
Storage facilities and equipment shall be designed to allow food to be
stored under appropriate storage conditions.

GMP 18Devices and Tools

The organization shall design and select equipment and instruments tobe suitable for their intended use, and shall use, maintain, and store
them in a manner that minimizes food safety risks.

GMP 18Devices and Tools

Same as requirements of JFS-B standard.

GMP 19Maintenance

The organization must establish a system for the planned
maintenance of all equipment and instruments critical to the safety ofthe product.
Maintenance activities must be performed in such a way that they do
not pose a food safety risk.

GMP 19Maintenance

The organization shall document and implement a system for
Added from the Global
systematic maintenance of all equipment critical to product safety.
Markets Program
Maintenance activities shall be performed in such a way that they do requirements.
not pose a food safety risk.
This system shall include procedures (such as cleaning, washing, andsterilization procedures) for returning the food production facility to astate capable of producing food after maintenance activities.
Maintenance activities shall not represent food safety hazards.
All materials used for maintenance shall be suitable for the intended
purpose.

Same as requirements of JFS-B standard.

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

Added from the Global
Markets Program
requirements.