Comparison table of Annex 2 (Provision) in JFS-C Certification Program
Document Ver.3.1/JFS-C Certification Program Document Ver.3.2(Competence of auditors, witness assessors and technical reviewers in the
JFS-C Standard)
Note:
Red text: Main additions, corrections, etc.
Certification Program Document Ver.3.1

Certification Program Document Ver.3.2

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

2.1 Food Safety Management (FSM) Requirements

Tasks

Tasks

Knowledge required forauditors, witness
assessors and technicalreviewers

Skills required for Auditor

Knowledge required forauditors, witness
assessors and technicalreviewers

FSM 8
Knowledge of:Food Fraud Prevention ・Laws, regulations, and/or
industry rules on how tocontrol food fraud.
・Methodology of Food
Mislabeling Risk
Management
・Food fraud protocols
applicable to specificcountries, regions, andindustry sectors
・Typical Food Fraud
Situation

Skills required for Auditor
Summary of Major Revisions

Ability to:
Addition of unlisted items
・Evaluate the effectiveness andapplication of the risk
management process used todetermine the risk of food
fraud.
・Evaluate the effectiveness,
awareness, and application ofanti-food adulteration
procedures.
・Review and analyze records offood fraud prevention
activities.
・Identify gaps in anti-food
fraud procedures.

FSM 13.3
Outsourcing

As per FSM 13.1 Purchasing As per FSM 13.1 Purchasing
FSM 13.3
and FSM 13.2 Supplierand FSM 13.2 SupplierOutsourcing
Performance, plus the
Performance, plus thefollowing knowledge
following skill requirement:
requirement:
Ability to:
Knowledge of:・apply performance monitoring・performance monitoring
techniques

Knowledge of:
Ability to:
Correction of incorrect description
・In addition to "FSM5 Food ・In addition to "FSM5 Food
Safety Management System Safety Management System
and General Requirements", and General Requirements",
the following knowledge ・the following skill requirements
requirements are added:
are added:
Knowledge of the following: Ability to do the following:・Contract processing and・Read the Supplier Agreement
other services
and confirm its execution.
・Review and audit theconformity of test results.
・Identify gaps or oversights incontract manufacturer
procedures.
・Verify the effectiveness ofprocedures in place to monitor
contract manufacturers.
・apply performance ofmonitoring techniques

FSM 14
Traceability

Knowledge of:・regulatory requirements
for non-conforming
product, trade withdrawal
and recall
・product identification andtraceability procedures

Knowledge of:・regulatory requirements
for non-conforming
product, trade withdrawal
and recall
・product identification andtraceability procedures

Ability to:
FSM 14.1
・assess the effectiveness,
Traceability
communication, andapplication of identification and FSM 14.2
traceability proceduresTraceability
・review records for raw
verificationmaterial, ingredient,packaging, work in progress
and finished stock todetermine traceability
・identify gaps in identificationand traceability procedures・review and analyze mock
trace results

Ability to:
Correction due to addition of item number
・assess the effectiveness,
communication, andapplication of identification andtraceability procedures・review records for raw
material, ingredient,packaging, work in progress
and finished stock todetermine traceability
・identify gaps in identificationand traceability procedures・review and analyze mock
trace results

FSM 15Knowledge of:
Product Development ・Food safety regulatory
requirements/industry
regulations for new
products or changes in
specifications,manufacturing processes,
etc.
・Customer Requirements
・Product design anddevelopment procedures

Ability to:
Addition of unlisted items
・Evaluate the effectiveness andadequacy of product designand development procedures.
・In the above procedures, theadequacy of safety assurance
for new products or productswith changed manufacturing
processes shall be objectively
evaluated.
・Review and analyze records
related to new products orchanges in specifications andmanufacturing processes.

FSM 18.2
Product Labeling(B to B products,
work in process,semi-finishedproducts)

Knowledge of:・In addition to "FSM 18.1
Product Labeling (B to C
Products)"
・Required information for
suppliers
・Laws and regulations
applicable to B to B
transactions

Ability to:
Addition of unlisted items
・In addition to "FSM 18.1
Product Labeling (B to C
Products)," the ability to do thefollowing・Review and evaluate thecontent and procedures forproviding information to
suppliers.
・Review and evaluate thecontent and procedures ofcontrols in line with laws andregulations applicable to B-toB transactions.

FSM 19.2
The food production
environment
monitoring

Knowledge of:・In addition to HACCP
knowledge requirements
・Knowledge of thefollowing:・Guidelines for the
Preparation ofEnvironmental
・Monitoring Programs for
Microorganisms, etc.

Ability to:・In addition to HACCP skill
requirements
・Ability to do the following:・Evaluate the content of theenvironmental monitoring
program and its effectivenessand appropriateness inoperation.

Addition of unlisted items

FSM 22
Serious IncidentManagement

Knowledge of:
Ability to:
FSM 22.1
・industry or trade protocols ・assess the effectiveness,
Serious Incident
in place for serious
communication, andManagement
incidents, tradeapplication of traceability,
withdrawals, or productwithdrawal and recall
FSM 22.2
recalls
procedures
Verification of food・finished stock identification ・review and analyze records of incident management
and control processes
mock or actual withdrawals
procedure
and recalls
・identify gaps in traceability,
withdrawal and recall protocols

Knowledge of:
Ability to:
Correction due to addition of item number
・industry or trade protocols ・assess the effectiveness,in place for serious
communication, andincidents, tradeapplication of traceability,
withdrawals, or productwithdrawal and recall
recalls
procedures・finished stock identification ・review and analyze records ofand control processes
mock or actual withdrawals
and recalls
・identify gaps in traceability,
withdrawal and recall protocols

FSM 23
Product Release

Knowledge of:・regulations applicable toproduct release
・the objective, structure
and content required for a
product release procedure
in a given industry sector
・sampling and testingprocedures relevant toproduct safety in aparticular industry sector

Knowledge of:・regulations applicable toproduct release
・the objective, structure
and content required for a
product release procedure
in a given industry sector
・sampling and testingprocedures relevant toproduct safety in aparticular industry sector

Ability to:
FSM 23.1
・review and analyze sampling Management ofand test procedures for a given product specifications
product・assess the appropriateness,
FSM 23.2
application, and effectiveness Product Releaseof a product release procedure

Ability to:
Correction due to addition of item number
・review and analyze sampling
and test procedures for a given
product・assess the appropriateness,
application, and effectivenessof a product release procedureFSM 25
Corrective
ActionAs per FSM 1 Top
As per FSM 1 Top Management FSM 25
Management Responsibility Responsibility and FSM 5
Corrective
and FSM 5 Food Safety
Food Safety Management
ActionManagement System andSystem and General
General Requirements, plus Requirements, plus thethe following knowledge
following skill requirements:
requirements:
Ability to:
Knowledge of:・assess the availability of・the principles and practice information necessary toof corrective action as
support the operation andapplied to food safety
monitoring of the food safety
management
management processes
・difference between
・assess the measurement and,correction, corrective
analysis of these processes
action, and preventive・assess the corrective action
actionplans necessary to achieve
planned results and continuous
improvement and prevent
recurrence・verify corrections andcorrective actions taken

Knowledge of:
Ability to:
Correction of incorrect description
・As per FSM 1 Top
・As per FSM 1 Top
Management Responsibility Management Responsibility
and FSM 5 Food Safety
and FSM 5 Food Safety
Management System andManagement System andGeneral Requirements, plus General Requirements, plus
the following knowledge
the following skill
requirements:
requirements:
・the principles and practice ・assess the availability ofof corrective action as
information necessary toapplied to food safety
support the operation andmanagementmonitoring of the food safety
・difference between
management processes
correction, corrective・assess the measurement and,action, and preventive
analysis of these processes
action・assess the corrective actionplans necessary to achieve
planned results and continuous
improvement and prevent
recurrence・verify corrections andcorrective actions taken

FSM 26
Knowledge of:Change management ・Identification of risks due
to changes
・Establishment of change
management process
・Evaluation and judgmentof changes

FSM 27
Utilization of Kaizen
Suggestions frompersonnel

2.2 HACCP Requirements
Tasks

Hazard Analysis andCritical Control Point(HACCP)

Knowledge required forauditors, witness
assessors and technicalreviewers

Ability to:
Additional notes due to addition of item numbers
・Verify the results ofidentifying risks due to theimplemented changes.
・Evaluate established change
management processes.
・Verify the results of theevaluation and judgment of theimplemented changes.

Knowledge of:
Ability to:
Addition of unlisted items
・In addition to the "FSM2
・In addition to the "FSM2 Top
Top Management
Management Commitment andCommitment and Food
Food Safety Culture," theSafety Culture," thefollowing skill requirements
following knowledge
・Evaluate the effectiveness andrequirements
appropriateness of a system to・Reference case studies in a properly utilize suggestions
given industry for a
from employees regarding foodmechanism to appropriately safety improvements.
utilize suggestions from
employees regarding foodsafety improvements

2.2 HACCP Requirements
Skills required for Auditor

Knowledge of: Codex Alimentarius andNational Advisory
Committee on
Microbiological Criteria for
Foods (NACMCF) HACCP
principles andimplementation steps
 the Codex Alimentarius
Commission General
Principles of Food Hygiene
CAC/ RCP 1-1969, Rev. 4 2003

Tasks

Hazard Analysis andCritical Control Point(HACCP)

Knowledge required forauditors, witness
assessors and technicalreviewers

Skills required for Auditor
Summary of Major Revisions

Knowledge of:・ Codex Alimentarius andNational Advisory
Committee on
Microbiological Criteria for
Foods (NACMCF) HACCP
principles andimplementation steps
・ the Codex Alimentarius
Commission General
Principles of Food Hygiene
CXC 1-1969, Rev. 2022

Corrections due to reference document revisions

2.3 GOOD MANUFACTURING PRACTICE (GMP) REQUIREMENTS

2.3 GOOD MANUFACTURING PRACTICE (GMP) REQUIREMENTS

Tasks

Tasks

Knowledge required forauditors, witness
assessors and technicalreviewers

Skills required for Auditor

GMP 2
Factory premiseenvironment

GMP 4
Physical, chemicaland biological productcontamination risks
and isolation

As per HACCP 1, plus theAs per HACCP 1, plus the
GMP 4.1
following knowledge
following additional skill
Cross-contamination
requirements:
requirements:(including allergen
Knowledge ofAbility to:
cross-contact) and・types of materials suitable ・evaluate potential or actual
isolation
for building food production food safety
and storage facilities
contamination risks associated・effect of detergents andwith the construction
disinfectants on materialsof food manufacturing andused in manufacturing instorage facilities
food facilities
・identify areas where product・technologies associatedcontamination orwith detection ofcross-contamination could
contaminants including
occur due to building
metal detectors, X-ray,
construction
sieves, filters, divert valves ・assess the potential or actual・calibration requirements
food safety contamination risks
for relevant technologies
associated with the design,
・regulatory and productlayout, and condition ofknowledge of chemicals
production processes
used within a food・assess the application andmanufacturing plant
effectiveness of procedures inincluding detergents,
place to prevent productsanitizers, processing aids, contaminationwater treatment chemicals, ・evaluate the appropriateness,and pest management
application, and effectivenesschemicalsof technologies used to detect・management of noncontaminants
conforming product・evaluate the application and・allergens and theireffectiveness of calibration
management in given
procedures for existing
industry sectors
technologies
・identity preserved (IP)・evaluate the appropriateness,foods and theirapplication, and effectivenessmanagementof chemicals used for cleaning,・biological hazards andwater treatment, pest
control methods in given
management, and otherindustry sectors
functions・evaluate procedures in place
to adequately disposeof non-conforming product・identify gaps in the facility’s
procedures and practices tocontrol product contamination
・evaluate procedures in place
to identify and control
allergens and to prevent crosscontact of allergens
・ evaluate procedures in place
to identify controlled
foods・evaluate air, water, traffic andfacility design forpotential cross-contamination

Knowledge required forauditors, witness
assessors and technicalreviewers

Skills required for Auditor
Summary of Major Revisions

Knowledge of:
Ability to:
Addition of unlisted items
・In addition to "GMP 1
・In addition to "GMP 1 Facility
Facility and Environment," and Environment," thethe following knowledge
following skill requirements
requirements
・Assess food safety risks
・Food safety risks outside
outside the site boundary andthe site boundary and their their impact on the site
impact on the site boundary boundary.
・Measures to be taken in
・Evaluate the effectiveness,
response to the above
adequacy, and appropriateness
impactsof response measures in
response to the above impacts.
Others according to HACCP Others according to HACCP
Review due to change in item number structureand GMP1,
and GMP1,
the following knowledge
the following skill requirements
requirements are added:
are added:
Knowledge ofAbility to:・types of materials suitable ・evaluate potential or actualfor building food production food safety contamination risks
and storage facilities
associated with the・effect of detergents andconstruction of fooddisinfectants on materials
manufacturing and storage
used in manufacturing infacilities
food facilities
・identify areas where product・technologies associatedcontamination or crosswith detection ofcontamination could occur due
contaminants including
to building construction
metal detectors, X-ray,・assess the potential or actual
sieves, filters, divert valves food safety contamination risks
・calibration requirements
associated with the design,for relevant technologies
layout, and condition of・regulatory and productproduction processes
knowledge of chemicals
・assess the application andused within a foodeffectiveness of procedures inmanufacturing plant
place to prevent productincluding detergents,
contamination
sanitizers, processing aids, ・evaluate the appropriateness,water treatment chemicals, application, and effectivenessand pest managementof technologies used to detect
chemicals
contaminants
・management of non・evaluate the application andconforming producteffectiveness of calibration
・allergens and theirprocedures for existing
management in given
technologies
industry sectors
・evaluate the appropriateness,
・identity preserved (IP)application, and effectivenessfoods and theirof chemicals used for cleaning,
management
water treatment, pest
・biological hazards andmanagement, and othercontrol methods in givenfunctionsindustry sectors
・evaluate procedures in place
to adequately dispose of nonconforming product・identify gaps in the facility’s
procedures and practices tocontrol product contamination
・evaluate procedures in place
to identify and control
allergens and to prevent crosscontact of allergens
・ evaluate procedures in place
to identify controlled foods
・evaluate air, water, traffic andfacility design for potential
cross-contaminationindustry sectors

GMP 6.1
Personal hygiene
criteria for personnel

Knowledge of:・regulatory requirements
concerning personal
hygiene for food handlers
・human transmission offood pathogens and risk
mitigation measures
・human transmission ofallergenic protein residue
and risk mitigation
measures・suitability of medical
screening procedures for
detection of communicablediseases・the risk of traffic and work
patterns on product safety・statutory and industry
standards for provision andcondition of toilet rooms,
change rooms, canteens,hand-wash stations, breakstations・statutory and industry
standards for provision andcondition of protective
clothing, disposable gloves
・risk-based methodologies
for verifying theeffectiveness of personal
hygiene programs

functions・evaluate procedures in place
to adequately disposeof non-conforming product・identify gaps in the facility’s
procedures and practices tocontrol product contamination
・evaluate procedures in place
to identify and control
allergens and to prevent crosscontact of allergens
・ evaluate procedures in place
to identify controlled
foods・evaluate air, water, traffic andfacility design forpotential cross-contamination

control methods in given
industry sectors

functions・evaluate procedures in place
to adequately dispose of nonconforming product・identify gaps in the facility’s
procedures and practices tocontrol product contamination
・evaluate procedures in place
to identify and control
allergens and to prevent crosscontact of allergens
・ evaluate procedures in place
to identify controlled foods
・evaluate air, water, traffic andfacility design for potential
cross-contamination

GMP 4.2
Control of Hazardous
Factors Requiring
Enhancement

In addition to GMP 4,
knowledge of the following
is required：
Knowledge of:・knowledge andunderstanding of "13.1.3
Consideration of theeffectiveness of GHPs" ofthe International
Commission on FoodStandards (CODEX)
Commission's General
Principles of Food Hygiene
CXC 1-1969, Rev. 2022

In addition to GMP 4, theReview due to change in item number structure
following skills are required：
Ability to:・evaluate the implementationof measures in accordancewith "13.1.3 Consideration of
the effectiveness of GHPs" ofthe International Commission
on Food Standards (CODEX)
Committee's General Principlesof Food Hygiene CXC 1-1969,
Rev. 2022.

Ability to:
GMP 6.1
・evaluate the application,
Personal hygiene
frequency, appropriateness,criteria for personnel
and effectiveness of personal
hygiene procedures for a given GMP 6.2
product
Personal Workwear
・review the effectiveness of
traffic and work patterns on
GMP 6.3
minimizing the risk of product Health Management
contaminationof Personnel
・review the effectiveness of
the labor status
GMP 6.4
・analyze environmental andApplication to nonproduct test results
business personnel
・identify gaps in personaland visitors
hygiene procedures andverification protocols

Knowledge of:・regulatory requirements
concerning personal
hygiene for food handlers
・human transmission offood pathogens and risk
mitigation measures
・human transmission ofallergenic protein residue
and risk mitigation
measures・suitability of medical
screening procedures for
detection of communicablediseases・the risk of traffic and work
patterns on product safety・statutory and industry
standards for provision andcondition of toilet rooms,
change rooms, canteens,hand-wash stations, breakstations・statutory and industry
standards for provision andcondition of protective
clothing, disposable gloves
・risk-based methodologies
for verifying theeffectiveness of personal
hygiene programs

Ability to:
Addition of unlisted items
・evaluate the application,
frequency, appropriateness,and effectiveness of personal
hygiene procedures for a given
product・review the effectiveness of
traffic and work patterns on
minimizing the risk of productcontamination
・review the effectiveness of
the labor status
・analyze environmental andproduct test results
・identify gaps in personal
hygiene procedures andverification protocols

GMP 9
ReworkKnowledge of:
Ability to:・Same as FSM 24, GMP 4.1 ・Same as FSM 24, GMP 4.1
and GMP 4.2
and GMP 4.2

GMP 10Knowledge of:Patrols and・Same as GMP 3, GMP 4.1,
inspections of the site GMP 4.2, GMP 5, GMP 6.1,
GMP 6.2, GMP 6.3, GMP 8,
GMP 11, GMP 12, GMP 13,
GMP 16, GMP 18, GMP 19
GMP 11
Air and water
management

Knowledge of:
Ability to:
GMP 11・regulatory requirements
・evaluate the application and
Air and water
concerning the portability, effectiveness of methods used management
treatment, separation and to treat and/or manage thehandling of water used for portability of water used forfood contact, steam, andfood contact, steam and/or ice
ice production, post-harvest production, post-harvest
washing, and personal
washing, and personal hygiene
hygiene・interpret water test results
・technologies and・identify and assess themethodologies for water
separation of potable fromtreatment
non-potable water・industry codes of practice ・identify gaps in the water
for identification andquality program
storage of potable and nonpotable water supplies
・risks associated withcross-connection of water
pipes, backflow prevention
valves, age and condition

Ability to:・Same as GMP 3, GMP 4.1,
GMP 4.2, GMP 5, GMP 6.1,
GMP 6.2, GMP 6.3, GMP 8,
GMP 11, GMP 12, GMP 13,
GMP 16, GMP 18, GMP 19

Addition of unlisted items

Addition of unlisted items

Knowledge of:
Ability to:
Addition of required knowledge and skills
・regulatory requirements
・evaluate the application andconcerning the portability, effectiveness of methods usedtreatment, separation and to treat and/or manage thehandling of water used for portability of water used forfood contact, steam, andfood contact, steam and/or ice
ice production, post-harvest production, post-harvest
washing, and personal
washing, and personal hygiene
hygiene・interpret water test results
・technologies and・identify and assess themethodologies for water
separation of potable fromtreatment
non-potable water・industry codes of practice ・identify gaps in the water
for identification andquality program
storage of potable and non- ・Evaluate the adequacy andpotable water supplies
effectiveness of methods for・risks associated with
controlling air (including
cross-connection of watercompressed air), carbon
pipes, backflow prevention dioxide, nitrogen, and othervalves, age and condition
gases that come into contact
・Legal requirements for air with food products.
(including compressed air), ・Interpret the results of air
carbon dioxide, nitrogencleanliness testing.
and other gases in contact
with food・Technology and Methods
for Air Filtration

GMP 18Devices and Tools

Knowledge of:・As per GMP 1 and GMP 3,
plus the following
knowledge requirements:
・regulatory requirements
relating to food premises
and equipment
・food safety contamination
risks associated with thedesign and fabrication offood contact equipment

GMP 14
Acceptance ofPurchased items

Knowledge of:
Ability to:・In addition to FSM 10, FSM ・In addition to FSM 10, FSM
13.1 and FSM 13.2,
13.1 and FSM 13.2, theknowledge of the following following skills are required
is required
・Evaluate the adequacy and・Standard acceptanceeffectiveness of acceptanceprocedures for a given
procedures.
industry・Evaluate the adequacy andHow to verify purchased
effectiveness of verification
products
methods for purchased
products.

GMP 16Storage

Knowledge of:
Ability to:
Addition of unlisted items
・Specifications for the・Review specifications for thedesign and construction of design and construction ofstorage facilities necessary storage facilities necessary forfor the safe and hygienic
the safe and sanitary storage
storage of food productsof food products (raw(raw materials, semimaterials, semi-finishedfinished products, work-in- products, work-in-process,process, reworked products rework and finished products).
and finished products).
・The adequacy and・Appropriate food safety
effectiveness of the
management methods for management methods of thethe above storage facilities. above storage facilities shall be
evaluated.

Ability to:
GMP 18As per GMP 1 and GMP 3, plus Equipment and Tools
the following skill
requirements:
・assess the potential or actual
food safety contamination risks
associated with the design andfabrication of food contact
equipment
・identify areas of potential
product contamination or
cross-contamination caused byfood contact equipment

Knowledge of:・As per GMP 1 and GMP 3,
plus the following
knowledge requirements:
・regulatory requirements
relating to food premises
and equipment
・food safety contamination
risks associated with thedesign and fabrication offood contact equipment

Addition of unlisted items

Ability to:
Review of notation
As per GMP 1 and GMP 3, plus
the following skill
requirements:
・assess the potential or actual
food safety contamination risks
associated with the design andfabrication of food contact
equipment
・identify areas of potential
product contamination or
cross-contamination caused byfood contact equipment