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[limmm]

HI there, by referring to the FSSC-22000 V6 Guidance document, the risk based determination is more on concept, Can I have some actual practice case study, even just few step should be enough, Thanks in advance. 

 

I'm here to please someone familiar with FSSC 22000 requirement to help me for this: i try to come out myself with these before proceed to risk based assessment.

Difficulty of cleaning

• L: Open, accessible, smooth surfaces, dry area
• M: Partially enclosed, limited access, some niches
• H: Enclosed equipment, internal parts, limited access

 

Proximity to Food

• N/A: Food direct contact surface (ZONE 1)
• H: Can reach product easily by splash, drip, dust, or touch (ZONE 1)
• M: Can reach product only indirectly (e.g., via hands, utensils, airflow (ZONE 2,3)
• L: Can reach out product only through multi barriers (ZONE 4)
   

then the risk based assessment something looks like this:

 

Process Equipment Probability                             Hazard Risk Zone

                                                      (Difficulty of Cleaning) (Proximity to Food)

 

Raw material input Cover 1 L N/A -                1

                                   Screw 1 H N/A -               1

                                   Bucket Elevator H N/A -               1

                                   Interior Elevator H H H 1

                                   Conveyor Belt L N/A - 1

 

 

The problems is most of the equipment is food contact surface, hence a lot of zone 1 in my assessment, does it make sense? Or am I in the right direction? Please share your opinion. Thank you.

 

Edited by limmm, 08 January 2026 - 08:21 AM.

[BigGaz1982]

You would generally conduct the risk assessment to factor in the type of material, the ease of cleaning, the method of cleaning (can it be removed, or is it cleaned in situ), and if the item is direct food contact.

 

You also factor in other things like heat treatments.

 

Example, a baking tray is direct food contact, but it goes through a 300 degree oven for 12 minutes each time. The risk is lower than a blue rubber dimpled conveyor belt.

 

You also build into the risk assessment your historical results too.

 

So, if you test the Baking Tray and the Conveyor weekly and find that the baking trays are consistently 0 on the results, but the conveyor is constantly over 500, then you can see the baking trays are going through a process which they are cleaner - therefore keep the cleaning the same and test less frequently. But the conveyor belt is high, so increase the cleaning and increase the testing until this gets down as close to 0 as you can.

 

All relative to your processes of course.