What you Need to Know About the Release of the Updated Version of FSSC 22000
Among the key changes to this updated standard includes the following:
On 31st March 2023, the Foundation FSSC published Version 6 of its FSSC 22000 scheme which integrates the requirements of ISO 22003-1:2022 and strengthens the requirements to support organizations in their contributions to meeting the UNs' Sustainable Development Goals (SDGs).
- The group related to animal and fish farms has been removed from the fields to which the scheme is applicable.
Services and suppliers Management
Consider requirements for recycled packaging materials
Data Card Requirements
Claims on the label (gluten-free - organic) must be supported by validation and verification procedures such as analysis and mass balance tests. There should be a procedure for controlling artwork and printed materials Including approving it, managing its changes, discovering any errors in it during operation, and calculating any unused printed materials. Fraud protection plan and food defense plan For the category of agents, intermediaries and e-commerce, it must be ensured that their suppliers have a food defense plan and a food fraud protection plan.
Allergen management
Adding many requirements to conducting allergen management, such as validation and verification processes, Determine the cases in which the plan must be reviewed, at least annually.This requirement could be made inapplicable to the feed industry if there is no binding legislation.
Environmental Monitoring Program (EMP)
Clarify that the program includes pathological microbes, spoilage microbes, and microbes that are considered indicators (for example, coliform). Conduct an assessment of all current control procedures for biological hazards, Clarifying cases of program review, at least annually.
Culture of food quality and safety (new item)
The scheme refers for the first time explicitly to the establishment of goals for a culture of food quality and safety that include elements (communication - training - employee feedback and participation - performance measurement). The objectives are supported by an implementation plan with timelines and are included in the management review and continuous improvement processes of the management system. Quality Control (the scheme seeks to combine quality and food safety) (new item) where the FSSC-Quality scheme has been removed.
If you comply with ISO 9001, you meet most of the requirements of this section For the first time, the standard refers to the term "quality" next to the requirements for food safety, meaning that in addition to the policy and objectives for food safety in ISO 22000, the organization must take into account the policy and objectives of quality, as well as monitoring the quality items of products and analyzing and evaluating the quality items in the requirements of item 9.1 according to the ISO standard and to be within the internal reviews in item 9.2.
In addition to setting controls to monitor weights, calibration and others.
Transportation and storage
Setting additional requirements for the use of tanks in transporting foodstuffs
Risk control
There must be a risk analysis and justification to determine the need or not for foreign body detection devices (metal detectors - magnets) and documented procedures for how to use these devices
In addition to measures to control foreign bodies, such as procedures to deal with cases of breakage of fragile materials
Equipment Management (New Item)
Includes procedures for procurement of new equipment, consideration of hygienic design of equipment, and control of changes associated with equipment.
Requirements for communicating with the FSSC certification company (new item)
It includes cases in which the company must inform the donor company within 3 days of any major cases related to food safety, such as recalls and natural disasters.
About the Author
Faizah Almughamiri worked as a quality and infection control coordinator in the nutrition department in the hospital for many years and here began my love for food safety as my work focused on ensuring the delivery of a safe and healthy meal to all patients. She has a master’s degree in food safety, with a focus in food safety culture, not only for workers in the nutrition departments, but for all people. Reach her on LinkedIn, here.
