9 replies to this topic

[Tony-C]

FSSC has published Version 6 of the FSSC 22000 scheme. FSSC, as the leading brand in Food Safety Management Systems, provides trust and delivers impact to the Consumer Goods Industry.

 

The first audits to Version 6 will commence from 01 April 2024 onwards, and all organizations must complete the V6 upgrade audit before 31 March 2025.

 

The Foundation has published a Version 6 Upgrade Process document which details the transition requirements and a version of the scheme highlighting the changes between V5.1 and V6.

 

 FSSC-22000-Scheme-Version-6_Main-changes_web-version.pdf   874.59KB   525 downloads

 

The Version 6 scheme documents, the upgrade process, and the main changes version are available for download on our website free of charge. Available here:

 

https://www.fssc.com...2000-version-6/

 

 

Overview of the main changes in Version 6 of the FSSC 22000 scheme

 

– Realignment of the Food Chain Categories in accordance with ISO 22003-1:2022.

 

– The scope has been expanded to include Trading and Brokering (FII) and reduced by removing Farming and FSSC 22000-Quality from the scheme.

 

– Integration of the requirements on food safety and quality culture.

 

– New requirements on quality control, food loss and waste, and equipment management.

 

– Strengthened existing additional requirements in Part 2 of the scheme, including but not limited to allergen management and environmental monitoring.

 

– Changes to and clarification on requirements for the Certification Process.

 

– Addition of a QR Code on FSSC 22000 certificates for improved traceability.

 

Further details here: https://www.fssc.com...c-22000-scheme/

 

Kind regards,

 

Tony

[Tony-C]

Hi everyone,

 

Here is a condensed summary of the main changes for 2.5 FSSC 22000 Additional Requirements

 

SCOPE

A decision has been taken to discontinue the Farming scope (category A) 

A decision has been taken to discontinue the FSSC 22000-Quality program. From 1 April 2024, no further FSSC 22000-Quality audits shall be delivered.

 

TRANSPORT AND STORAGE (CATEGORY G)

Manufacturers, caterers, or retailers/wholesalers who also provide storage and/or transport

activities to organizations other than their own site, shall also require category G in addition to the relevant manufacturing category. Other organizations also refer to subsidiaries or sister companies.

 

2 5.1 MANAGEMENT OF SERVICES AND PURCHASED MATERIALS (ALL FOOD CHAIN CATEGORIES)

 

Packaging manufacturers need to establish criteria related to the use of recycled packaging as a raw material and ensure that relevant legal and customer requirements are being met.

 

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

 

For food chain category I, Packaging Materials artwork management and print control procedures shall be established and implemented 

 

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 


 

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

The assessment shall cover the processes and products within the scope of the organization. 

a) The organization shall have a documented food fraud mitigation plan, based on the output of the vulnerability 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.

 

 

Most of the new requirements will not be new to people who are familiar with the BRCGS Global Standard for Food Safety Issue 9.

 

Kind regards,

 

Tony

[MDaleDDF]

This is awesome, Thanks Tony!

[Tony-C]

Thank you MDaleDDF.

 

Also please note that the latest FSSC Insights Webinar: FSSC 22000 V6 (2023) - Recording is now available (YouTube)

 

This FSSC Insights webinar is on Version 6 of the FSSC 22000 Scheme and includes the reasons behind an updated version, the changes between V5.1 and V6, and the upgrade process. It is well worth watching for those currently certified or looking to get certified to the FSSC 22000 Scheme.

 

More information and a copy of the presentation is available on the FSSC webpage FSSC Insights Webinar | FSSC 22000 Scheme Version 6 here.

 

Kind regards,

 

Tony

 

[noval_r]

Hi,

 

in FSSC 22000 ver.6 there is additional requirement 2.5.15 Equipment management. for this new requirement, Does it require documents such as checklist forms to ensure the requirements are met and documented?

 

Thanks

[MOHAMMED ZAMEERUDDIN]

Thanks Tony for the valuable update.

[Pui Weerawan]

hi 

 

Management Review example of FSSC22000 v.6 system 

 

Please can anybody share this with me.

 

There is an evaluation in November. 2024

[Tony-C]

Hi 881988,

 

This is one area where the scheme is quite prescriptive, you can be guided by Section 9.3 Management review of ISO 22000:2018 Food safety management systems — Requirements for any organization in the food chain.

 

9.3.2 Management review input

The management review shall consider:

a) the status of actions from previous management reviews;

b) changes in external and internal issues that are relevant to the FSMS, including changes in the organization and its context (see 4.1);

c) information on the performance and the effectiveness of the FSMS, including trends in:

1) result(s) of system updating activities (see 4.4 and 10.3);

2) monitoring and measurement results;

3) analysis of the results of verification activities related to PRPs and the hazard control plan (see 8.8.2);

4) nonconformities and corrective actions;

5) audit results (internal and external);

6) inspections (e.g. regulatory, customer);

7) the performance of external providers;

8) the review of risks and opportunities and of the effectiveness of actions taken to address them (see 6.1);

9) the extent to which objectives of the FSMS have been met;

d) the adequacy of resources;

e) any emergency situation, incident (see 8.4.2) or withdrawal/recall (see 8.9.5) that occurred;

f) relevant information obtained through external (see 7.4.2) and internal (see 7.4.3) communication, including requests and complaints from interested parties;

g) opportunities for continual improvement.

The data shall be presented in a manner that enables top management to relate the information to stated objectives of the FSMS.

9.3.3 Management review output

The outputs of the management review shall include:

a) decisions and actions related to continual improvement opportunities;

b) any need for updates and changes to the FSMS, including resource needs and revision of the food safety policy and objectives of the FSMS.

 

Also, as per FSSC Additional Requirements Version 6 Part 2 Requirements for Organizations to be Audited include:

Objectives and food safety and culture plan (2.5.8 Food Safety and Quality)

Analysis and evaluation of the results of quality control parameters (2.5.9 Quality Control)

 

Kind regards,

 

Tony

[Pui Weerawan]

Hi 881988,

 

This is one area where the scheme is quite prescriptive, you can be guided by Section 9.3 Management review of ISO 22000:2018 Food safety management systems — Requirements for any organization in the food chain.

 

9.3.2 Management review input

The management review shall consider:

a) the status of actions from previous management reviews;

b) changes in external and internal issues that are relevant to the FSMS, including changes in the organization and its context (see 4.1);

c) information on the performance and the effectiveness of the FSMS, including trends in:

1) result(s) of system updating activities (see 4.4 and 10.3);

2) monitoring and measurement results;

3) analysis of the results of verification activities related to PRPs and the hazard control plan (see 8.8.2);

4) nonconformities and corrective actions;

5) audit results (internal and external);

6) inspections (e.g. regulatory, customer);

7) the performance of external providers;

8) the review of risks and opportunities and of the effectiveness of actions taken to address them (see 6.1);

9) the extent to which objectives of the FSMS have been met;

d) the adequacy of resources;

e) any emergency situation, incident (see 8.4.2) or withdrawal/recall (see 8.9.5) that occurred;

f) relevant information obtained through external (see 7.4.2) and internal (see 7.4.3) communication, including requests and complaints from interested parties;

g) opportunities for continual improvement.

The data shall be presented in a manner that enables top management to relate the information to stated objectives of the FSMS.

9.3.3 Management review output

The outputs of the management review shall include:

a) decisions and actions related to continual improvement opportunities;

b) any need for updates and changes to the FSMS, including resource needs and revision of the food safety policy and objectives of the FSMS.

 

Also, as per FSSC Additional Requirements Version 6 Part 2 Requirements for Organizations to be Audited include:

Objectives and food safety and culture plan (2.5.8 Food Safety and Quality)

Analysis and evaluation of the results of quality control parameters (2.5.9 Quality Control)

 

Kind regards,

 

Tony

 

 

Kob khun ka

[Tony-C]

Kob khun ka

 

My pleasure, kap 

 

Hi,

 

in FSSC 22000 ver.6 there is additional requirement 2.5.15 Equipment management. for this new requirement, Does it require documents such as checklist forms to ensure the requirements are met and documented?

 

Thanks

 

Hi noval_r,

 

Sorry, I must have missed your post.

 

For 2.5.15 Equipment Management (All Food Chain Categories, Excluding FII) there needs to be a ‘Risk-based change management process for new equipment and/or any changes to existing equipment, which shall be adequately documented including evidence of successful commissioning.’

 

For major items I would expect to see an agreed specification, details of commissioning plans, process change approval by senior management and a commissioning checklist as a minimum.

 

For minor items such as utensils an approved specification may be sufficient.

 

Kind regards,

 

Tony