How are FSSC 22000 Additional requirements addressed in the Food Safety manual?

Hi everyone, I work in a food packaging manufacturing plant. I would like to know how the FSSC 22000 V5.1 Additional Requirements are addressed in the Food Safety manual. Does one have a stand alone document to address each additional requirement/clause or do I add the requirements onto existing ISO 22000 procedures. Any guidance or assistance would be appreciated. Thank you

Greetings Ranesh,

Almost all of the Additional Requirements can be intergrated in the existing procedures of your manual. An example is the management of allergens which can be included in your food risk analysis, along with the biological/chemical/physical risks and you follow the same assessment/prevention/elimination/control routine. Or product labelling, as what you have to do is stay up-to-date with legislation, something you already did (I guess!) for other parameters.

However some of the requirements should be addressed seperately due to their involving a lot of features on their own to be taken into account, namely food defense and food fraud.

The point is to prove you have addressed each requirement and all that it entails, the how (new procedures or updating of relevant existing ones) is up to you!

On my part I mostly go for the updating of existing procedures (were applicable) so as to keep things to the point. I have seen though manuals with a procedure almost for every paragraph which still worked for the auditors, albeit with some personal disapproval as to the overexcessiveness!

Regards.

Thank you Evans X