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