Does Your Fssc 22000 Standard Meet All The Necessary Requirements To Create An Efficient System?

By Author: smith
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Food Safety System Certification (FSSC) 22000 is a widely recognized certification scheme that combines ISO 22000 sector-specific PRP with FSSC extra criteria. FSSC 22000 was created in response to client requests for a recognizable standard against which to audit and certify a food safety management system. The Global Food Safety Initiative (GFSI), in addition to other food safety programs like BRC or IFS, gave FSSC 22000 global recognition.

The FSSC 22000 standard provides a comprehensive framework that holds every level of the food supply chain responsible for standards set by a global network of stakeholders. One advantage over other standards, such as the SQF standard and the BRC Global Standard, is its program development flexibility. You have more latitude to build a food safety program that is optimal for your organization under FSSC 22000. When it comes to food safety management systems, global support is the cornerstone of trust, guaranteeing that a consistent, high-quality product reaches your consumer every time. The following are some of the notable modifications to the requirements:

• Food ...
... safety and quality culture: Culture standards are becoming more prevalent, as shown by various GFSI certification schemes, ISO management systems, and the FDA New Era of Smarter Food Safety. Senior management is required by FSSC 22000 V6.0 to "establish, implement, and maintain a food safety and quality culture objective as part of the management system," addressing at a minimum the following elements: communication, training, employee feedback and engagement, and performance measurement of defined activities. In addition, organizations must establish and implement a written food safety and quality culture plan that includes targets and timetables and adheres to the management system method of continuous improvement (i.e., plan-do-check-act (PDCA)).

• Quality control: Quality control is a new clause in FSSC 22000 V6.0 that aligns with ISO 22000:2018 clauses 5.2 and 6.2. Organizations shall establish, implement, and maintain a quality policy, objectives, and parameters by final product requirements for all items within the scope of certification under this section. Organizations must establish and implement quality control and line start-up and changeover procedures as part of their quality program to guarantee products fulfill customer and legal standards. In the FSSC 22000 documents, it must also be mentioned for future reference.

• Food loss and waste: The regulatory community has noted a lack of circularity in the food business as well as an urgent need to reduce food waste. FSSC V6.0 now requires organizations to create a documented strategy that includes objectives and comprehensive plans for reducing food loss and waste within the organization and its supply chain.

• Equipment management: For new equipment and/or changes to current equipment, organizations must create and apply a risk-based change management procedure. This involves having recorded purchase specifications that include hygienic design, legal and customer requirements, and the intended usage of the equipment.

• Allergen management: It is not a requirement of V6.0 to have a written allergy management plan. However, V6.0 also mandates validation and verification of control measures, precautionary or warning labels as a result of the risk assessment to identify allergen cross-contamination risks (warning labels do not exempt the organization from implementing allergen control measures/verification testing), and allergen awareness and control measures.

• Environmental monitoring: The environmental monitoring program (EMP) for relevant pathogens, spoilage, and indicator organisms, as well as techniques for evaluating the effectiveness of all interventions in preventing contamination, are now required for organizations under V6.0. This expands on the preceding requirements.

• Validation/verification of packaging claims: When a claim is made on a product label or package, the organization must keep proof of validation and have verification processes in place to assure product integrity.

• Food defense: V6.0 clarifies and increases food defense standards. To detect and analyze potential dangers associated with processes and products, organizations must now undertake and publish a food defense threat assessment based on a standardized methodology. Furthermore, the food defense plan must be based on a danger assessment, include mitigation strategies and verification procedures, and be implemented and supported by a food safety management system (FSMS).

• Food fraud mitigation: The V6.0 clarifies and enhances the criteria for food fraud mitigation by mandating that businesses carry out and record a food fraud vulnerability assessment to find any potential weaknesses and create and apply the necessary mitigation strategies. The FSMS must be used to implement and support the food fraud mitigation plan, which must be based on the vulnerability assessment and include mitigation measures and verification processes.