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Simon

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  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 02 February 2024 - 05:55 PM

Implementing an FSSC 22000 Version 6 Compliant Food Safety and Quality Management System
 
Took Place:
Friday, February 02, 2024
 
Presenter:
Tony Connor, Chief Technical Advisor, IFSQN
 
Webinar Overview:
Based on over 30 years of working with FSMS requirements, this webinar will provide guidance to FSSC 22000 Version 6 requirements and how to develop a food safety and quality management system compliant with Version 6 requirements including ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain, ISO/TS 22000-1 Prerequisite programmes on food safety Part 1: Food manufacturing and FSSC 22000 Additional Requirements Part 2 Requirements for Organizations to be Audited. The webinar will be useful to organisations wishing to comply with the FSSC 22000 Certification Scheme. There will be practical examples demonstrated and a question-and-answer session to discuss any difficulties that you may have with complying with the requirements of Version 6 of the FSSC 22000 Certification Scheme.
 
 

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Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,831 posts
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881
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 02 February 2024 - 06:00 PM

Chat logs from today's webnar:
 

Gazala : I cannot see any slides
Michael Becker : Hello from Florida, US
Mahdaoui Djamal : Hi from Algeria
Sunchica Frenkov Frenkov : Hello from Macedonia
khyati : Hi from India
Tony Connor : Hi Everyone
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Katelyn : Hello, Kate here from Ingretec in Lebanon, PA!
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Kathleen Thompson : Good Morning. Kathleen & Humayun from Canada
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susan Alexander : hello from Ringwood in Hants
Sanjay Kumar Teotia : Hi , Sanjay Kumar Teotia from Ajax ON Canada. good morning everyone.
Mohammed Bashir Haruna : Hello everyone, from Nigeria
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Giselle Mora : hello from argentina!
Krupen : Happy Friday, from Ontario Canada.
Shatara : Hello from Jamaica
Melissa Perumal : Hello from South Africa
Zacarias Manotas : Hello from Valencia, Venezuela
Ã…se Berger : Good afternoon from Sweden
Ahmed Al-Bnaa : Hi from Yemen
jaideep arora Arora : Jaideep from Calgary, Canada
MBONIMPA Cleophas : Hello, I'm Cleophas from SORWATHE LTD RWANDA
Jimboy Suson : Hi, Jim from Philippines
Anggoro Antono : Hi
Nasos Karlos Karlos : Hi from Greece
DAVID NYAKARU : Hello from Kenya
mpfoodsafetyconsulting@gmail.com : Hello! From Ontario, Canada
Catherine Bermido Bermido : Hello from Manila, Philippines!
jaideep arora Arora : Hello from Canada!!
Ayokunle : Hi, Ayokunle from Nigeria
Araceli Ramirez : Hi, from México
Dominic Mbevo DOMINIC MUNYAO : Dominic from Kenya
Bouchra : Hi from Morocco
Saryu : Hello
MBONIMPA Cleophas : Hello, I'm Cleophas from SORWATHE LTD Rwanda
RUKUNDO Samson : Hello, Samson RUKUNDO from Rwanda
Mohamed Fari : Hello everyone, Fari from Sri Lanka
Janelle Nicholas Nicholas : Good morning from NJ
maria Pereira : Maria
Mansour : Hi , From KSA
Linda Otchere : Linda from Canada
Danielle Villiers : Hello, Danielle from Kingston, Jamaica
Francesco Cioni : hi
Waqas Uddin Uddin : Hi from Pakistan
Marifi Escabusa : Hello, good evening! From the Philippines!
Esperanza : Hello from México
Indrajith : Hello from Grunthal, MB. Canada
Matteo Berveglieri : Which are the main changes related to PRP introduced by v6?
Shahida Noor : Hi Shahida from Bahrain
Noel Niyigena : Hi! The link for the document package does't work. Kindly assist  on  way we can get them.
Ron Hare : wow...can we go any faster?
Pete Mitchell : Greetings from Las Cruces, New Mexico & NMSU
Adolfo Zarate : Greetings from Mexico 👋
Spoorthi H A : Hi from india
Adity : Hi the link for the documents is not working. Kindly assist
Sanjay Kumar Teotia : Hello from Ajax ON Canada. Sanjay
kowsalya E : Hi from India
Adeboye Sobogun Sobogun : Hi from Milton Keynes, UK
Marwa Ben Slama : Hi From Tunisia
Susana Santos : There is no sound on the webinar! I don't listen to the presentation
Chathumini sankalpani : Hi Chathumini from Sri Lanka
Agnieszka Cole : hi from australia
Allyson Wright : Can I please get a copy of the documents from the link?  Thank You
Philip : Hello, this is Philip Adjei from Ghana
Safiqur Rahman Rahman : Hi from Bangladesh
Susana Santos : There is no sound on the webinar! I don't listen to the presentation
Kaija Loimakoski Loimakoski : Hifrom Finland
Abdulrashid : Hi From Somalia
buddhi Sapkota Sapkota : What is the program for Petfoods manufacturing?
Blanca Flores FLORES : Hello ! from USA
Hagar Fathy : I can't hear your voice
Ana Liza Acanto : hello from the Philippines
Philip : Christopher Agbemade,Accra-Ghana
Leah Oppus : Hi from Busco Philippines
Aziz : Hello everyone from morocco
Jagadeesh Uppada uppada : Hello everyone, this is Jagadeesh from India.
Selvin Gray : Good day from Jamaica
Matamela : Hi, Matamela from South Africa
Talal : 😄
Allan De Guzman : Hello from the Philippines!!!
Amaka Olisa : Hello, Amaka from Spain
Vivette Gooden Gooden : Hi Everyone
Megha Ghatge Ghatge : Hello everyone Megha from India
khemarin Pin Pin : Top of the morning from Los Angeles, CA
Peter-Gay : Greetings from JA
Janet Deligero : Good afternoon from Madagascar
Michael Moyo Moyo : Greetings from Harare, Zimbabwe Simon. I have moved from Bulawayo. Happy New year
rajeev sahani : Hi from rajeev sahani india
simon timperley : The link to documents pack in the email shoul not have been there, the slides will be shared in the follow up email after the webinar.
Michael Moyo Moyo : Hello Janet Madagascar is a lovely country I visited Antananarivo last year! I want to visit Nosy Be!
HORCHELLE : Greetings from cameroon
Dawn : Content of slides are very small and the speaker is wizzing through them.  Will they be available after the webinar?
Shahida Noor : Please can you advise how to implement food safety culture in the organization's.
Dave : Hi everyone from Maine USA
Michelle : Yes Dawn, they mentioned earlier it will be sent as a PDF
Dawn : Content of slides are very small and the speaker is wizzing through them. Will they be available after the webinar?
Janet Deligero : Hi Michael I'm just here for a few months supervising our product
Charlene Andrews andrews : Greetings from Florida, USA
Ahmed albnaa : Can you send this document as pdf
Ahmed albnaa : In email address for everyone
ROMMEL DIAMANTE CARRASCAL Carrascal : hi everyone from Dubai
Abdulrashid : C
Ifegwu : hi from uyo Nigeria
Abdulrashid : Please, Could you share with us the presentation?
Eva Bridget : Is this a presentation of the IFSQN document pack that is available to purchase?
Dawn : Is this a recorded voice, or will the speaker be adding some examples from their own experience?
Leonife S. Narca : Good day
Tharindu Herath : What is this really?
simon timperley : yes tony mentioned that at the start of the webinar
simon timperley : a lot of the content is from IFSQN FSMS package
Genevieve Fernando Fernando : Hello From Phillipines
Josie Doll Doll : I thought this was implementation of the new Scheme?
Divina Famin : Hello
simon timperley : there is a huge amount of content to get over so this presentation delivers this, you can ask specific questions afterwards
Divina Famin : I'm from Philippines.
Adity : Refreshed  three times still no voice
Genevieve Fernando Fernando : Presentation has stopped?
Mohammed fathy : yes
Mohammed fathy : it is stopped for me too
Jose Del'Arco : Try reoconnecting if the presentation stopped.   Worked for me
Megan Nichol : Will there be any implementation guidance? Or are we just reviewing the standard?
Gladys S. Cepeda : Presentation is continuous. Just exit and return.
Agnieszka Cole : In FSSC v5.1 we had to establish food safety objectives. In FSSC v6 there is additional requirements related to food safety and quality.Do we have to now establish also quality and food safety culture objectives?If yes, could you please give examples ?
Jose Del'Arco : I have a reconnect option at the top
Susana Santos : There is no sound on the webinar! I don't listen to the presentation
Dawn : I've tried to download the document resource..."Sorry that page does not exist on the site: http://www.ifsqn.com  Please send an email to: team@ifsqn.com with details of the broken link so that we can fix the problem.  Thank you, The IFSQN Team"
Genevieve Fernando Fernando : now reconnected.. thank you
Adity : Same here… no sound
Eva Bridget : Is there any help coming on the extensive additional requirements in V6.0?
Peter-Gay : For anyone who can't hear try reconnecting to the session.
Mohammed ARAB : it seems to be just a summary of the standards and somme screenshots of AFC Pack.
Mohammed fathy : agree
susan Alexander : agree with you
Jose Daniel : Can we get examples of the new requirements compared to 5.1?
Anna Doupe Doupe : This is a bit disappointing as it seems we are just flipping through many many slides quickly
Adity : No voice… only slides
Susana Santos : I reconnect but is the same, no sound!
Wahyu Wibowo Wibowo : Hallo from Indonesia
Mohammed fathy : we wont get examples of applications and differences of this version and the previous 5.1
Mohammed fathy : ?
Mohammed fathy : we wont get examples of applications and differences of this version and the previous 5.1?
Javier Diaz Diaz : Good morning from Tracy California
Cesar Daniel Munoz Quinonez : We want examples!
Ã…se Berger : Is this a review of the FSSC 22000 standard in general or will there be a v.6 specific review in the end?
Awad : Good evening everybody from UAE
HORCHELLE : Please can't see the broadcast
Mohammed fathy : if the implementation will proceed the same just summary and with no examples, it wont be helpful..
Mohammed fathy : good evening awad, from uae as well
Mohamed Saif : Good evening from Egypt
Kristina Bercher : are we suppose to be able to keep up with this guy?
Fong Ying Chan : Is there any free tools we can use to conduct food fraud assessment?
Mohamed Saif : This presentation PowerPoint is available or at least it's record âºï¸ or not ?
Awad : Good evening Mohamed ..good to know that
Elias Siskos Siskos : Not good to fast just reading the slides...
Mohammed fathy : the descreption of the webinar didnt mention anything about reading the slides onlt..
Mohamed Saif : I think so
Mohamed Saif : Just reading is not the best thing to understand of details
Mohammed fathy : agree
Kristina Bercher : we all could have read the booklets.  was hoping for examples and details on the new updated stuff
Eva Bridget : It's a good help for anybody starting off with FSSC 22000
Viktoria Tokes : Are the shown templates (Example: HACCP Calculator ISO 22000 Master 2022) going to be shared as part of this training?
Alyssa j : Is this excel table calculator available online?
hango Ngo : not mentioned OPRP in decision tree
WALTER Saraniecki : I do not understand the purpose of this presentation? It was advertised as "Implementing an FSSC 22000..." I am not sure how this would help anybody implement a program. Looks more like it would scare managers to stay away from 22000. Or do I have a bad attitude???
Kristina Bercher : walter agreed
Cole : Thats valid walter
Enrique Enrique : Nop, you are right, I rather stay with SQF
Mohamed Saif : Good evening everybody from Egypt I'm Mohamed Saif I will arrange the webinars related to food processing technology and quality and food safety if you interested this is my contacts Email: mohamed.m.s.saif2001@gmail.com
Matthew Kwaw : Why is he just reading the slides to us
Mohammed fathy : have no idea
Jamileh ezzati : thank you Mohamed Saif
Matthew Kwaw : We are not learning anything
Shahida Noor : Please can you advise how to implement food safety culture in the organisation.
Mohamed Saif : Welcome Jamileh
Matthew Kwaw : Is anyone having the whole ISO 22000:2018 manual?
WALTER Saraniecki : We are learning to chose the seminars we attend more wisely.
Mohamed Saif : Welcome Mohamed Fathy
Wahyu Wibowo Wibowo : There is a food company that produces powdered drinks. The raw materials they use are all in powder form such as Skim milk powder, Flavor, sugar and others. The production process they carry out is only dry mixing and filtering, without any microbiological control process for pathogens such as enterobacter and salmonella, through thermal processes or other processes. How to control these microbiological pathogens?
Jamileh ezzati : Agreed we are learning nothing we could not read ourselves
WALTER Saraniecki : No they are not. I have attending many and they are ususally pretty good.😎
AKANJI KEHINDE : Hello
Matthew Kwaw : I hope we are getting the slides after
Kristina Bercher : i've also been to a few of these and they usually aren't this bad
Matthew Kwaw : That will be much better
Adity : I guess this was a free one that’s why
Mohammed fathy : i have the iso 22000:2018 manual matthew, provide me with your email.
Matthew Kwaw : Thank you so much Mohammed
Matthew Kwaw : send me your email too
AKANJI KEHINDE : Hello the slides are well structured and organized…from Nigeria
Matthew Kwaw : I guess only great thing about this training was networking
Matthew Kwaw : lol
HABIBAT ADEDOTUN : Good evening everyone, habibat from Nigeria. What he is discussing is ISO 22000:2018 clauses as a refresher not yet the expectation for V6
WALTER Saraniecki : If anyone is interested in obtaining their Registered Environmental Health Specialist (REHS) from NEHA, please go to my site at www.REHSTraining.com
Ahmed albnaa : I can't see this  slides
Risper Kiaye : Agree Akanji.. at least with this you can counter check with actual manual.. Good summary
Stéphane : Hello everyone. Can I have the presentation please ? stephane1kouame@gmail.com
susan Alexander : We don't get the slides as such, but we get them as a pdf ...
Joanne Vella Fiorentino VF : for people without experience in standards it's pretty good. for others is a summary repetition.
Stéphane : The presentation is very fast 😔
susan Alexander : This is the bit I am interested in!
Lynn : finally
Mohammed fathy : sure
Michael Moyo Moyo : @Stephanie the slides, certificate and recording are normaly shared after the Webinar
mpfoodsafetyconsulting@gmail.com : What criteria do we need to have, to move from other GFSI standard to implement the FSSC 22000 Version 6?
HABIBAT ADEDOTUN : now we are discussing additional requirement that distinguish V5.1 from new V6
Mohamed Saif : Hello everybody good evening from Egypt I will arrange webinars related to food processing technology and quality and food safety if you are interested to attend just send me my email is mohamed.m.s.saif2001@gmail.com
Kiranmayi : Share manual to kiranmayira@gmail.com
Matthew Kwaw : Mohammad Fathy I just sent you a mail
Mohamed Saif : And we can share together the specifications and standard which you want if it available with me
Matthew Kwaw : Im enjoying the networking than the presentation
Matthew Kwaw : lol
MARIE JANE P. PATRIMONIO Patrimonio : Hello from the Philippines..
Matthew Kwaw : Hopefully the maunal is editable
WALTER Saraniecki : Mohammed fathy, you are very generous. Mohammed please send me a copy REHSinfo@gmail.com.
hango Ngo : Please share manual too ngothithu_ha@yahoo.com
Kelli Mascaro : How about if you don't care for the material or the manner in which it is offered, either check out of the webinar or keep your critique on a polite, professional level. This fellow took the time to prepare his info and share it.  Sorry to vent, but I've been dealing with employees not acting like adults and then some of these comments are just as juvenile.
Nasos Karlos Karlos : I've tried to download the document resource..."Sorry that page does not exist on the site: http://www.ifsqn.com
Beatriz Vazquez Vázquez : Please share manual too vmbeatriz01@gmail.com
Abdul : dealing with suppliers from far east this is really helpful
Megan Nichol : Please share manual meganmackenzienichol@gmail.com
simon timperley : All of the documents are from the IFSQN Template package, including the HACCP calculator, we share a pdf of these slides, but the template kit is for sale in store.
simon timperley : All of the documents are from the IFSQN Template package, including the HACCP calculator, we share a pdf of these slides, but the template kit is for sale in store.
Matthew Kwaw : I never knew everyone needed the manual
Matthew Kwaw : But nobody asked
ROXANNE Bulanon : Greetings from Mindanao, Philippines
Marina Rusli Rusli : The powerpoint is very informative and good. Thank you to the presenter.
WALTER Saraniecki : To Kelli: I think folks are just expressing their disappointment. Consider it an evaluation. Hopefully Simon will take a "Corrective Action" to not repeat this quality issue in the future.
T.SURESH : Please share manual
Kiranmayi : Any one developed food safety and quality plan??
Kelli Mascaro : Walter....point taken. LOL
Leiby Ruiz Ruiz : Please share manual
Kelli Mascaro : Bad morning around here, feeling like a school teacher :-)
Stephen Bulow : Can the manual or slideshow be sent out again in a follow-up email. Very informative!!! Would love to have the info for future reference. Thanks
T.SURESH : Very fast reading...
Patrick : Pat from North Carolina
Cole : At least its friday kelli
Kristina Bercher : tgif
Talal : are these webinars always free?
Cole : tgif
T.SURESH : 😇
MBONIMPA Cleophas : Hi, can we have this presentation?
WALTER Saraniecki : Kelli. No problem. We all just lost an hour of our life that we thought was going to be about implementing FSSC 22000. And instead we are all getting connected in this chat and sharing. Time well spent...albiet by accident.
Jothimani V : Hi
Valentina Vujicic Vujicic : The presentation is very informative, thank you. The Chat is not of self-promotional nature.
Kaung San San : Am I the only one who can't hear the sound anymore?
Lynn : I still have audio
Monica Nunez Garcia Nunez Garcia : Does anyone have a good example of equipment specification that complied with the FSSC22000 v6 requirements? Thank you!
T.SURESH : Audio is clear but presentation is very fast...
WALTER Saraniecki : The slides themselves are very valuable and well done
Meriam Grace CASTILLO : Hello from Manila
Mary : what happened the presentation stopped
Ayojesukunumi Joy Abimbola Abimbola : Hello Wahyu Wibowo, I think I can answer your question; the real hazard would be your suppliers and how well you control products from the supplier, then your cleaning and sanitation, rework would also be important to control. Hope this helps,  as I have worked in a spice blending facility for 8+ years.
Marina Rusli Rusli : Good job, Tony. You covered lots of information in limited time. Greatly appreciate it. Well done!
Anita Lakic : Good information shared in short time, thank you.
sanath kumar p : How many internal audit to be done in FSSC 6
Katelyn : I cannot access the documents pack - it says link unavailable
Pete Mitchell : Thank you.
Michelle : Is this SQF compliant?
T.SURESH : Please share manual...
sanath kumar p : How many internal audit to be done in FSSC 6
Chandrashekhar S. Shah Shah : Thank you!
ahmed : How to implemet food loss and food waste ?
Christine Angeline C. Cabasan : Thank you for this. Very helpful, especially for the new additions/requirements.
Francesco Cioni : hi where can i download the certificate?
sanath kumar p : Audit is announced or unannounced in FSSC 6
Mohinder Salooja Kumar Salooja : Thanks for a  very well presentation
Alyssa j : For Food Fraud, this is a helpful resource.
Gladys S. Cepeda : Is PA (Preventive Action) not required in FSSC v6? Was it already covered in Risk Assessment and only corrective action remains in addressing the non-conformances? thanks.
Alyssa j : Trello FF Risk Information                https://trello.com/b...isk-information
RIDA ACHOUKHI : will have certificates of participation at the end of this training
Kiranmayi : For HACCP risk assessment consider  10 x 10
ROXAN MENDOZA : What about Equipment Management? What documents should we have to comply with this requirement?
Melissa Perumal : Do you have any advise regarding a documented purchase specification for Equipment Managment . How do we implement and manage this
maria elena Restrepo : the books cost 1500 euro
sanath kumar p : If my supplier is not having any iso certification. Is it mandatory to have FSSC to become a vendor?
Noyuri : Hello, I have a question related to OPRP.
Philip : RELLINA AYINSAKIA ABAYAA
Genevieve Fernando Fernando : Thank you.
Mohinder Salooja Kumar Salooja : Thanks please
Simone Kummerlöwe : Thanks a lot, Very informativ
maria elena Restrepo : el link para bajar el cetificado no funciona
Joana : Thank you
Race Nichols : Thank you

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Tony-C

    Grade - FIFSQN

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  • United Kingdom
    United Kingdom
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  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 05 February 2024 - 04:17 AM

Following up from the webinar questions:

 

Ref: sanath kumar p : Audit is announced or unannounced in FSSC 6

 

The initial certification audit cannot be unannounced but there must be at least one unannounced audit in each 3 year period after that. After the intial certification audit all sites can voluntarily choose to conduct all audits as unannounced audits.

 

The specific details are below

 

FSSC 22000 Version 6.0 | April 2023 Part 3 | Requirements for the Certification Process

 

5.3.2 SAMPLING METHODOLOGY

f) Once every 3 years, the regular audit shall be conducted fully unannounced as set out in Part 3, section 5.4.1, including the central function and the (sampled) site audits.

 

5.4 UNANNOUNCED AUDITS

5.4.1 FREQUENCY

1) The CB shall ensure that for each certified organization at least one surveillance audit is undertaken unannounced after the initial certification audit and within each three (3) year period thereafter.

2) The initial certification audit (stage 1 and stage 2) cannot be performed unannounced.

3) The organization, once certified, can voluntarily choose to conduct all audits (surveillance and recertification) as unannounced audits.

 

Kind regards,

 

Tony



Tony-C

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Posted 05 February 2024 - 04:32 AM

Following up from the webinar questions:

 

Ref: ahmed : How to implemet food loss and food waste ?

 

Note: Food Loss & Waste Strategies Priority Ranking                                 

1.     Reduction at Source – Reduce Total Volume/Weight                          

2.     Food Redistribution – Donations                                   

3.     Animal Feed – Food downgrade recovered for animal feed                            

4.     Industrial Uses and Fertilizers                          

5.     Anaerobic Digestion                              

6.     Composting                    

7.     Landfill – last resort for disposal

 

You will need to put procedures in place to manage aspects of the FSSC 22000 Additional Requirements (posted at the bottom).

 

As well as procedures you will have seen in the presentation that I also use a PRP 7 Food Loss and Waste Analysis spreadsheet where we look at waste at the following stages:

 

Purchasing/Supply/Incoming Deliveries

Raw Material Storage

Raw Material Use Mixing

Processing Intermediate Product

Filling Finished Product

Packing

Storage

Distribution

Retail

Other General

 

Examples of the causes of waste include:

 

Loss of stock from Short Shelf Life Raw Materials/Ingredients

Loss of stock from Short Shelf Life Ingredients

Loss during mixing operations

Non-Conforming Product

Product Change Overs

Water Purges

Loss of stock from Short Shelf Life

Rejections

Product Development – Redundant Ingredients

QA Samples

Finished Product Shelf Life (Too short)                                 

 

The specific details are below

 

FSSC 22000 Version 6.0 | April 2023 Part 2 | Requirements for Organization to be Audited

 

2.5.16 FOOD LOSS AND WASTE (ALL FOOD CHAIN CATEGORIES, EXCLUDING I)

In addition to clause 8 of ISO 22000:2018, the organization shall:

a) Have a documented policy and objectives detailing the organization’s strategy to reduce food loss and waste within their organization and the related supply chain.

b) Have controls in place to manage products donated to not-for-profit organizations, employees, and other organizations; and ensure that these products are safe to consume.

c) Manage surplus products or by-products intended as animal feed/food to prevent

contamination of these products.

d) These processes shall comply with the applicable legislation, be kept up to date, and not

have a negative impact on food safety.

 

For additional information see FSSC 22000 Guidance-Document-Food-Loss-and-Waste-V6

 

Attached File  Guidance-Document-Food-Loss-and-Waste-V6.pdf   7.48MB   19 downloads

 

Kind regards,

 

Tony





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