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WEBINAR:
FSSC 22000 version 6
 12 May 2023 , SGS Webinar
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
FSSC 22000 version 6
Why was it changed?
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.
What are the benefits of
changes?
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.
V6- Main Scheme changes
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
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
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)
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
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
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
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
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
V6- Upgrade process
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.
‘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’
Thank You
Do you have any questions
www.sgs.com

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FSSC Version 6 changes

  • 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
  • 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 www.sgs.com

Editor's Notes

  1. Let us first look at the main reasons for the development of Version 6 of the FSSC 22000 Scheme.
  2. The main drivers included: • The incorporation of the requirements of ISO 22003-1:2022, which replaces ISO/TS 22003 of 2013. • Strengthening the requirements to support organizations in their contributions to meeting the UN Sustainable Development Goals (SDGs), and • Editorial changes and amendments as part of continuous improvement, this included the feedback from the FSSC 22000 Version 6 survey being taken into consideration.
  3. Let us first look at the main reasons for the development of Version 6 of the FSSC 22000 Scheme.
  4. In addition to the benefits of the Scheme for V5.1, additional benefits resulting from V6 include: • Requirements on food loss and waste supporting a silo-breaking approach contributing towards the UN SDGs. • Inclusion of quality control parameters and food safety & quality culture into the Scheme. • Additional measures to aid in certificate authenticity, including the addition of a QR code to each certificate. • Category FII, for trading and brokering, has been included in the Scheme, and • Further detail has been added to aid in better understanding and application of the Scheme requirements.
  5. Let us first look at the main reasons for the development of Version 6 of the FSSC 22000 Scheme.
  6. Part 1 of the Scheme addresses the Scheme overview. The categories and sub-categories covered by the FSSC 22000 Scheme has been re-aligned in accordance with ISO 22003-1:2022. • Subcategory C0, on animal primary conversion such as slaughterhouses, has been added to the Scheme. It was previously included in subcategory CI. • Subcategory BIII, on pre-process handling of plant products such as packhouses, has been added to the Scheme. It was previously included in subcategory CII. • Subcategories DIIa and DIIb, on pet food, are now included under Category C. Category D now only covers processing of feed. • It is also important to note that off-site catering kitchens, and industrial kitchens that produce products not offered for immediate consumption, are now included under subcategory CIII, and no longer part of Category E. • Subcategory FII, for trading and brokering, has been added and is a new Category for the FSSC 22000 Scheme. • Subcategories GI and GII have been consolidated under Category G. There will no longer be any sub-categories under Category G for transport and storage. In addition to the re-alignment of subcategories and categories, the Scheme no longer includes Category A on Farming, and FSSC 22000-Quality has also been removed from the Scheme.
  7. The Foundation publishes interpretation articles and guidance articles on the MyFSSC platform. The Scheme interpretation articles have now been included in the Scheme. The Scheme interpretation articles include further clarification on requirements and the application or implementation thereof. These interpretation articles need to be adhered to by CBs and certified organizations, as applicable. The CB is responsible for keeping up to date with these interpretation articles, and to communicate them to the relevant parties within the CB and the Certified Organizations. The Foundation will ensure that it clearly identifies which articles are Scheme interpretation articles which are mandatory to be adhered to, and which are guidance articles only.
  8. Part 2 of the Scheme addresses the requirements for organizations to be audited. The Foundation has introduced new additional requirements into Part 2 of the Scheme. This includes new requirements being added into current additional requirements, such as: • Requirements for the use of recycled packaging as a raw material input, being added into additional requirement 2.5.1 for management of services and purchased materials, and • Requirements for the control of claims on product labelling or packaging, being added into additional requirement 2.5.2 on product labelling and printed materials. The Foundation also provided further clarification and additional detail on existing requirements, such as for logo use, allergen management and environmental monitoring. Please ensure you review Part 2 in detail to familiarize yourself with the new additional requirements added into existing additional requirements. The Foundation also published a main changes version of the Scheme, which will assist you in identifying the changes more easily as well. The eLearning modules being released later this year will also provide further clarification on the new additional requirements. After you have undertaken these eLearning modules, if you have any specific technical questions relating to these new additional requirements, please raise a ticket in the MyFSSC HelpDesk and our technical team will be happy to assist you with any further clarifications or interpretations. 
  9. This slide further details new additional requirements that have been added into existing additional requirements.
  10. Then, the Foundation added in brand new additional requirements which consist of requirements on: - Food safety and quality culture - Quality control - Equipment management - Food loss and waste, and - Communication requirements The Foundation is currently working on guidance documents to support CBs and certified organizations on implementing and auditing some of these new additional requirements and is also working on eLearning training modules for CBs including for auditors, which will cover the Version 6 Scheme in more detail.
  11. As part of the organizations’ commitment to cultivating a positive food safety and quality culture, senior management shall establish, implement, and maintain food safety and quality culture objectives as part of the management system. Elements required to be addressed as a minimum include: • Communication, • Training, • Employee feedback and engagement, and • Performance measurement of defined activities covering all sections of the organization impacting on food safety and quality. The objectives shall be supported by a documented food safety and quality culture plan, with targets and timelines, and included in the management review and continuous improvement processes. It is important to mention, that the addition of this requirement does not change the Foundations approach to food safety culture, rather that it is now a specific requirement to facilitate nonconformity management and tracking, as well as for ease of use for the reader. The Foundation will be publishing an updated food safety and quality culture guidance document during the course of 2023.
  12. Basic quality control requirements have now been incorporated into the FSSC 22000 Scheme. The main reasoning for including some key quality control parameters in version 6 is because it is closely linked to food safety in a manufacturing environment.  Whilst we did include the requirement for a quality policy with objectives, it is not designed to replace a full ISO 9001 quality management system certification, but rather to focus on the synergies and add value to the audit. The output of the FSSC 22000 V6 development survey also included a positive response to adding elements of quality into the standard. The requirement includes that the organization shall: • Establish, implement, and maintain a quality policy and quality objectives. • Establish, implement and maintain quality parameters in line with finished product specifications, for all products and/or product groups within the scope of certification, including product release that addresses quality control and testing. • The organization shall undertake analysis and evaluation of the results of the quality control parameters, and include these analysis results as an input for the management review; • The organization is also required to include the quality elements as defined in this clause, within the scope of their internal audit. In addition to this, the organization shall establish and implement quantity control procedures, including for unit, weight, and volume. This is to ensure products meet the applicable customer and legal requirements and shall include a program for calibration and verification of equipment used for quality and quantity control. Lastly, the organization shall establish and implement line start-up and change-over procedures to ensure products, including packaging and labelling, meet applicable customer and legal requirements. This includes having controls in place to ensure labelling and packaging from the previous run have been removed from the line. The Foundation will be developing a guidance document, or an interpretation article on this requirement during the course of 2023.
  13. The equipment management requirement included within the Scheme requires that the organization shall have a documented purchase specification in place, which addresses hygienic design, applicable legal and customer requirements, and the intended use of the equipment, including product handled. The supplier shall provide evidence of meeting the purchase specification prior to installation. The organization is also required to establish and implement a risk-based change management process for new equipment and any changes to existing equipment, which shall be adequately documented including evidence of successful commissioning. Possible effects on existing systems shall be assessed and adequate control measures determined and implemented as well.
  14. One of the most innovative changes in the Scheme is the addition of requirements on food loss and waste. The additional requirements on food loss and waste support a silo-breaking approach contributing towards the UN Sustainable development goals (SDGs). Part of the reasoning for including food loss and waste in V6 is linked to the UN Sustainable development goals, specifically indicator 12.3 on Global food loss and waste, as well as the Foundations vision of Creating a Better World.  The rationale of less food loss and waste, resulting in more efficient processes, also means the production of more safe food for the world.  The definition of food loss and waste in accordance with the FSSC 22000 Scheme, Appendix 1, is as follows: • Food loss occurs before the food reaches the consumer as a result of issues in the supply chain (production, processing, storage, and distribution phases). • Food waste refers to food that is fit for consumption, but is consciously discarded at the retail or consumption levels. • In the context of the FSSC 22000 Scheme, food loss and waste only relate to food – it does not include packaging material wastage. The requirements relating to food loss and waste within Version 6 include that organizations are required to 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. Organizations are also required to have controls in place to manage products donated to not-for-profit organizations, employees, and other organizations; whilst ensuring that these products are safe to consume. In addition, organizations need to manage surplus products or by-products intended as animal feed/or food to prevent contamination of these products. And lastly, these processes shall comply with the applicable legislation, they shall be kept up to date, and very importantly, the implementation of these requirements shall not have a negative impact on food safety.
  15. Organizations have been required to notify their CBs of serious events and situations within previous versions of the Scheme, however, Version 6 now includes a specific additional requirement on this topic to ensure organizations clearly understand the requirement and for CBs to be able to audit the requirement effectively. The requirement includes that the organization shall inform the certification body within 3 working days of the commencement of serious events or serious situations identified within this clause and for organizations to implement suitable measures as part of their emergency preparedness and response process. In relation to what the CB needs to report to the Foundation, this is addressed under Part 4, Section 2.2.1 of the Scheme which indicates that the CB shall communicate to the Foundation within 3 working days after notification by the certified organization of a serious situation or serious event where the integrity of the certification is compromised. Note, that whilst all serious events need to be reported to the CB by the certified organization, only those serious events where certification integrity is compromised shall be reported to the Foundation.
  16. Let us first look at the main reasons for the development of Version 6 of the FSSC 22000 Scheme.
  17. Foundation FSSC published the new version of the FSSC 22000 Scheme, Version 6, in April 2023. In addition to the Scheme documents, the Foundation also published the Version 6 Upgrade Process document, which provides the requirements for the upgrade process from FSSC 22000 V5.1 to FSSC 22000 V6 for Certification Bodies, Accreditation Bodies and Certified Organizations. The new Scheme version and the upgrade process document is freely available on the FSSC website, as well as a Scheme main changes version. There is a 12-month transition window to allow organizations to prepare for the new Version and CBs for implementation and gaining accreditation. Audits against Version 5.1 are only allowed to be delivered up to the 31st of March 2024. Upgrade audits against Version 6 shall be conducted from the 1st of April 2024 until the 31st March 2025. Please review the Version 6 Upgrade Process document in detail to ensure you implement the requirements accordingly.
  18. Let us first look at the main reasons for the development of Version 6 of the FSSC 22000 Scheme.