This webinar discusses the upcoming changes to the FSSC 22000 version 6 food safety standard. The presenters are Smita Murthy, an India representative of FSSC, and Soumik Mondal, head of technical services at SGS India. Version 6 aims to strengthen requirements around food safety culture, quality control, equipment management, food loss and waste reduction, and communication between organizations and certification bodies. It incorporates the new ISO 22003 standard and supports organizations' contributions to UN sustainability goals. Certified companies will have a 12-month transition period to upgrade and complete audits under the new version by March 2025.

1. WEBINAR:
FSSC 22000 version 6
 12 May 2023 , SGS Webinar

2. Introduction
Smita Murthy has extensive
working experience in the fields
of Quality and Food Safety and
has worked for a leading Food
and Beverage Company for over
20 years. She holds a master’s
degree in microbiology and is
passionate about food safety
and spend over a decade
auditing manufacturing units
globally for Quality, Food Safety,
Environment and Safety
standards. She also lead
analytical services in India for a
brief period for a global beverage
MNC. Smita joined the FSSC
team in August 2019 as a local
India Representative.
Soumik has a Master of
Fisheries Sciences and gained
over six years’ industry
experience. In his 19 years
career with SGS he has
actively participated in audit &
training for Food Safety
Management System. At
present he is Technical Head at
SGS India responsible manage
the technical support to the
certification team and maintain
local accreditation.
Smita Murthy
India Representative
of FSSC
Soumik Mondal
Head- Technical

3. FSSC 22000 version 6
Why was it changed?

4. Overview
Main drivers for the development of V6
 Incorporating the requirements of ISO 22003-
1:2022,
 Strengthening the requirements to support
organizations in their contributions to meeting the
UN Sustainable Development Goals (SDGs),
 Editorial changes and amendments as part of
continuous improvement.

5. What are the benefits of
changes?

6. What are the benefits of changes?
 Additional food loss and waste requirements
support a silo-breaking approach contributing
towards the UN Sustainable Development Goals
(SDGs).
 Incorporates quality control parameters and food
safety & quality culture into the Scheme.
 Enhanced measures to aid in certificate
authenticity, such as adding a QR code to each
certificate.
 Extension of scope with category FII for trading
and brokering.
 Further detail in the Scheme document for better
understanding and application.

7. V6- Main Scheme changes

8. Main Changes – Part 2
Strengthening existing requirements:
• Requirement on the use of recycled packaging as raw material input
• Requirement on control of claims on product label or packaging
• Requirement on artwork management and print control (Category I)
• Food defense and food fraud requirements for suppliers (Category FII)
• Further detailed requirements for allergen management
• Further detailed requirements for environmental monitoring

9. Main changes – part 2
Strengthening existing requirements:
• Requirement on transport tanker cleaning
• Requirement on foreign matter management
• Requirement on ongoing shelf-life verification
• Requirement on validation of cooking instructions for RTC products

10. Main changes – part 2
NEW requirements:
• Specific requirement on food safety and quality culture
• Requirement on quality control
• Requirement on equipment management (hygienic design)
• Requirement on food loss and waste
• Requirement relating to communication (CO to CB)

11. Main changes – part 2
2.5.8 - Food Safety and Quality Culture (All Food Chain Categories)
 Establish, implement, and maintain food safety and quality culture objective(s)
 This shall address the following elements:
 Communication
 Training
 Employee feedback and engagement
 Performance measurement of defined activities
 Food safety and quality culture plan, including targets and timelines

12. Main changes – part 2
2.5.9 - Quality control (All Food Chain Categories)
 Establish, implement, and maintain a quality policy & quality objectives
 Establish, implement, and maintain quality parameters
 Analysis and evaluate the results of the quality control parameters
 Includes these quality elements in the scope of the internal audit
 Establish and implement quantity control procedures
 Establish and implement line start-up and change-over procedures

13. Main changes – part 2
2.5.15 - Equipment management (All Food Chain Categories, excl. FII)
 Documented purchase specifications for equipment
 Risk-based change management process for equipment
 Evidence of successful commissioning

14. Main changes – part 2
2.5.16 - Food loss and waste (All Food Chain Categories, excluding I)
 Documented policy and objectives on the strategy to reduce food loss and waste
 Controls to manage product donations
 Management of surplus products/by-products intended as animal feed/food
 Not compromise on food safety

15. Main changes – part 2
2.5.17 - Communication requirements (All Food Chain Categories)
 Organizations to notify their CB within 3 working days of the commencement of serious
events or serious situations
 Implement suitable measures as part of their emergency preparedness and response
process
 Serious events include war, strikes, terrorism, crime, flood, earthquake, etc.
 Serious situations include public food safety events, actions imposed by regulatory
authorities, legal proceedings, and fraudulent activities and corruption

16. V6- Upgrade process

17. Upgrade process
 V6 of FSSC 22000 has been published, incl. a main changes version
 12-month transition window to allow organizations to prepare for the new Version
and CBs for implementation and gaining accreditation.
 First audits to Version 6 will commence from 01 April 2024
 All organizations will have to complete the V6 upgrade audit before 31 March
2025.
 Refer to the Version 6 Upgrade Process published by the Foundation on the
FSSC website: www.fssc.com.

18. ‘We can’t inspect the “safety” of our food
supply. Instead, we should work on
building an organizational culture focused
on driving improvements in food safety’

19. Thank You
Do you have any questions
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