Version 5.1 Brief Change Summary: 2.5 FSSC 22000 Additional Requirements
2.5.1 MANAGEMENT OF SERVICES AND PURCHASED MATERIALS
a) Requirements for laboratory analysis services apply to both internal and external laboratories as applicable
b) documented procedure for procurement in emergency situations
c) policy for the procurement of animals, fish and seafood that are subject to control of prohibited substances
d) For food chain categories C, D, I, G and K, a review process for product specifications
2.5.2 PRODUCT LABELLING
... ensure that finished products are labelled according to all applicable statutory and regulatory requirements in the country of intended sale, including allergen and customer specific requirements.
Where product is unlabeled, all relevant product information shall be made available to ensure the safe use of the food by the customer or consumer.
2.5.3 FOOD DEFENSE - SAME
2.5.4 FOOD FRAUD MITIGATION - SAME
2.5.5 LOGO USE
2.5.6 MANAGEMENT OF ALLERGENS (FOOD CHAIN CATEGORIES C, E, FI, G, I & K) - SAME
2.5.7 ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES C, I & K) - SAME
2.5.8 FORMULATION OF PRODUCTS (FOOD CHAIN CATEGORY D) - SAME
2.5.9 TRANSPORT AND DELIVERY (FOOD CHAIN CATEGORY FI) - SAME
* NEW * 2.5.10 STORAGE AND WAREHOUSING (ALL FOOD CHAIN CATEGORIES) * NEW *
a) stock rotation system that includes FEFO principles
b) define post-slaughter time and temperature in relation with chilling or freezing of the products.
* NEW *2.5.11 HAZARD CONTROL AND MEASURES FOR PREVENTING CROSS-CONTAMINATION (FOOD CHAIN CATEGORIES C & I) * NEW *
a) For food chain category I, (Packaging) specified requirements in place in case packaging is used to impart or provide a functional effect on food (e.g. shelf life extension).
b) For food chain category CI, requirements for an inspection process at lairage and/or at evisceration t
* NEW *2.5.12 PRP VERIFICATION (FOOD CHAIN CATEGORIES C, D, G, I & K) * NEW *
For food chain categories C, D, G, I and K, site inspections/PRP checks
* NEW *2.5.13 PRODUCT DEVELOPMENT (FOOD CHAIN CATEGORIES C, D, E, F, I & K)
A product design and development procedure for new products and changes
a) Evaluation of the impact of the change on the FSMS
b) Consideration of the impact on the process flow
c) Resource and training needs
d) Equipment and maintenance requirements
e) The need to conduct production and shelf-life trials
* NEW *2.5.14 HEALTH STATUS (FOOD CHAIN CATEGORY D) * NEW *
* NEW * REQUIREMENTS FOR ORGANIZATIONS WITH MULTI-SITE CERTIFICATION (FOOD CHAIN CATEGORY A, E, FI & G) * NEW*
A Short Summary of the Changes - Changes in Red
Edited by Tony-C, 11 November 2020 - 04:47 AM.