we are a FSSC 22.000 certified skimmed milk powder producer. We used the SSAFE document for the assesment for each product category (thankfully only two) separately. Sometimes it is also neccesary to asses for each supplier separately. If you have many raw materials with very different supply chains, it makes sense to group the raw materials (and supply chains) in advance.
Where the tool reveals weaknesses, it is necessary to introduce additional controls (analyzes, etc.) or, if these are not necessary (e.g. if the end product is examined), to justify this in writing.
For all who need more training or information regarding Food Fraud, I found this website with free trainings:
Thks for info.
IIRC this link is one of the "old chestnuts" here. Somewhere usually connected to the (reputable) Michigan U. Food Fraud "Plan"
$100 for recognition is not exactly free although the MU courses, from memory, are indeed claimed to be free.
@ anwer khattak,
You are maybe over-thinking the FSSC requirements a little. I suggest for starters -
(a) Chris's example (post3) is IMO already, mainly, well-aligned to stated FSSC/VA requirements (ie Ad1/2) except (seemingly) for the additional requirements as discussed in link in post 10, eg vulnerabilities within site
(b) For the latter item in (a), I suggest you study one of Chris's earlier attachments here -
(c) For the mitigation plan (also specified by SQF etc), will need to focus on results from (a,b) respectively.
Anyone who has already navigated FSSCs rather tortuous expectations for this food fraud topic is only too welcome to post their experiences with respect to (a,b,c) above.
PS - You might also consider looking at the impressively detailed examples presented in IFS's Food Fraud Publication which include VA and Mitigation plan but, afaik, not including within site process except for IFS Packaging Standard. See attached below.
IFS Food Fraud-Guide,2018.pdf 3.18MB