FSSC 22000 Version 6 Food Safety Management System Implementation Package for Food Manufacturers

The following specific additional FSSC requirements for a food safety management system are included in the Scheme (All Food Chain Categories) unless stated:

• 2.5.1 Management of Services and Purchased Materials
• 2.5.2 Product Labelling and Printed Materials
• 2.5.3 Food Defense
• 2.5.4 Food Fraud Mitigation
• 2.5.5 Logo Use
• 2.5.6 Management of Allergens
• 2.5.7 Environmental Monitoring (Food Chain Categories BIII, C, I & K)
• 2.5.8 Food Safety and Quality Culture
• 2.5.9 Quality Control
• 2.5.10 Transport, Storage and Warehousing
• 2.5.11 Hazard Control and Measures for Preventing Cross-contamination (All excluding FII)
• 2.5.12 PRP Verification (Food Chain Categories BIII, C, D, G, I & K)
• 2.5.13 Product Design and Development (Food Chain Categories BIII, C, D, E, F, I & K)
• 2.5.14 Health Status (Food Chain Category D)
• 2.5.15 Equipment Management (All excluding FII)
• 2.5.16 Food Loss and Waste (All excluding I)
• 2.5.17 Communication Requirements
• 2.5.18 Requirements for Organization with Multi-Site Certification (Food Chain Categories A, E, F & G)

The following is an overview of the main changes for food manufacturers in 2.5 FSSC 22000 Additional Requirements Version 6

2.5.2 PRODUCT LABELING AND PRINTED MATERIALS (ALL FOOD CHAIN CATEGORIES)

Where a claim (e.g. allergen, nutritional, method of production, chain of custody, raw material status, etc.) is made on the product label or packaging, the organization shall maintain evidence of validation to support the claim and shall have verification systems in place.

2.5.3 FOOD DEFENSE (ALL FOOD CHAIN CATEGORIES)

a) Conduct and document the food defense threat assessment, based on a defined methodology, to identify and evaluate potential threats linked to the processes and products within the scope of the organization; and plans need to be documented based on the assessment.

2.5.4 FOOD FRAUD MITIGATION (ALL FOOD CHAIN CATEGORIES)

a) Conduct and document the food fraud vulnerability assessment, based on a defined methodology, to identify and assess potential vulnerabilities; and plans need to be documented based on the assessment.

2.5.6 MANAGEMENT OF ALLERGENS (ALL FOOD CHAIN CATEGORIES)

New requirements for a documented allergen management plan that includes:

• A list of all the allergens handled on site, including in raw materials and finished products;
• Identification and implementation of control measures to reduce or eliminate the risk of cross-contamination, based on the outcome of the risk assessment; and
• Validation and verification of these control measures shall be implemented and maintained as documented information.
• Precautionary or warning labels – limits of use.
• All personnel shall receive training in allergen awareness and specific training on allergen control measures associated with their area of work;
• The allergen management plan shall be reviewed at least annually, and following any significant change that impacts food safety, a public recall or a product withdrawal by the organization as a result of an allergen/s, or when trends in industry show contamination of similar products relating to allergens.

2.5.7 ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES BIII, C, I & K)

New requirements for:

• A risk-based environmental monitoring program for the relevant pathogens, spoilage, and indicator organisms
• Shall comply with legal and customer requirements.
• The environmental monitoring program shall be reviewed for continued effectiveness and suitability, at least annually, and more often if required, including when…

New 2.5.8 FOOD SAFETY AND QUALITY CULTURE (ALL FOOD CHAIN CATEGORIES)

New requirements for:

Commitment to cultivating a positive food safety and quality culture, including:

• Communication,
• Training,
• Employee feedback and engagement, and
• Performance measurement of defined activities covering all sections of the organization impacting on food safety and quality.

A requirement for objective(s) to be supported by a documented food safety and quality culture plan.

New 2.5.9 QUALITY CONTROL (ALL FOOD CHAIN CATEGORIES)

New requirements to establish, implement and maintain a quality policy and quality objectives.

New requirements to establish, implement and maintain quality parameters in line with finished product specifications and undertake analysis and evaluation of the results of the quality control parameters

New requirements to include quality elements as defined in clause 9.2 Internal audit within the scope of the internal audits.

New requirements to establish and implement quantity control procedures, including for unit, weight, and volume

New requirements to establish and implement line start-up and change-over procedures

2.5.10 TRANSPORT, STORAGE AND WAREHOUSING (ALL FOOD CHAIN CATEGORIES)

Transport combined with storage and warehousing

New requirements where transport tankers are used

2.5.11 HAZARD CONTROL AND MEASURES FOR PREVENTING CROSS- CONTAMINATION (ALL FOOD CHAIN CATEGORIES, EXCLUDING FII)

New requirements relating to foreign matter management, including a risk assessment in place to determine the need and type of foreign body detection equipment required including magnets, metal detectors, X-ray equipment, filters, and sieves.

2.5.13 PRODUCT DESIGN AND DEVELOPMENT (FOOD CHAIN CATEGORIES BIII, C, D, E, F, I & K)

New requirements for on-going shelf-life verification to be in place

New requirements for ready-to-cook products to have validated cooking instructions provided on the product label or packaging

2.5.15 EQUIPMENT MANAGEMENT (ALL FOOD CHAIN CATEGORIES, EXCLUDING FII)

New requirements for equipment specifications, a documented risk-based change management process for equipment changes or new equipment and evidence of successful commissioning

2.5.16 FOOD LOSS AND WASTE (ALL FOOD CHAIN CATEGORIES, EXCLUDING I)

New requirements for a documented policy and objectives detailing the organization’s strategy to reduce food loss and waste

New requirements to have controls in place to manage donated products

New requirements to manage surplus products or by-products intended as animal feed/food

New requirement for these activities to comply with the applicable legislation, be kept up to date, and not have a negative impact on food safety.

2.5.17 COMMUNICATION REQUIREMENTS (ALL FOOD CHAIN CATEGORIES)

New requirement for the notification of events or situations and to implement suitable measures as part of the emergency preparedness and response process.

See www.fssc22000.com for more details about FSSC 22000 Certification Scheme Version 6 | April 2023.