09/05/2023

FSSC v6.0
Summary of key changes

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FS201001ENGX
ISM01001ENGX
Copyright © 2023 BSI. v2.0v2.0
All rights reserved. OctApr 2023
2022

Welcome

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 09/05/2023

BSI is truly a global brand BSI clients represent

90 offices 86,000 81%

with 4,500 clients in 50% 84%
of FTSE 100 of Nikkei 225
colleagues 193 of Fortune 500
Index
and 12,000 countries
experts

15,000+ 3,100
active new standards
product per year
certifications 90,000*
in all

232,000 212,000
audit days delegates
delivered trained last
last 12 12 months
months

63,500
consulting days +£500m
delivered last 12 revenue
months

* Number of standards available on BSOL 3

BSI – An Industry Though Leader

PAS 220:2008 PAS 223:2011 PAS 222:2011 PAS 221:2013

PRPs Food Packaging PAS 96:2017 PAS 1018:2017
PRPs Food Retail PRPs Animal Food/Feed PRPs Food Retail
Manufacture Food Defence Transport of chilled and frozen
Manufacture
parcels

PAS 1550:2017
Responsible Fishing PAS 224:2020 PAS 320:2023
100% plant-based foods Food Safety Culture

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 09/05/2023

FSSC 22000 Scheme structure

The FSSC 22000 Scheme has 3 required components
supported by the BOS decision list:

• ISO 22000 provides a common framework

across the entire supply chain to manage
ISO 22000 requirements, communication internally and
externally, and continually improve the system

• Sector specific pre-requisite programs (ISO/TS

PRPs standards/BSI PAS)

FSSC 22000 • FSSC 22000 adds specific requirements to

ensure consistency, integrity, and to provide
requirements governance and management of the scheme

website:https://www.fssc.com/schemes/fssc-22000 Copyright © 2023 BSI. All rights reserved.

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The Board of Stakeholders (BoS) Decision List

The Board of Stakeholders (BoS) Decision List is a document which contains decisions applicable to the
FSSC 22000 Scheme. The decisions overrule or provide further clarification on existing Scheme rules and
must be implemented.
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 09/05/2023

Why change from version 5.1 to 6.0?

➢ Incorporate the requirements of ISO 22003-1:2022

➢ Support organizations in their contributions to meeting the UN

Sustainable Development Goals for food loss and waste
➢ Incorporate quality control parameters and food safety and quality
culture into the scheme

➢ Add new category FII for trading and brokering

➢ Add QR codes to certificates to support certificate authenticity

➢ Allow for additional detail, editorial changes and amendments to the

scheme including the adoption of the BoS decisions

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FSSC 22000 v6.0

All requirements are grouped in one document:
➢ Introduction

➢ Five Parts
1. Scheme Overview
2. Requirements for Organizations to be Audited
3. Requirements for Certification Process
4. Requirements for Certification Bodies
5. Requirements for Accreditation Bodies

➢ Two Appendices
1. Definitions
2. References

FSSC 2200 SCHEME

➢ Five Annexes
Version 6.0 April 2023 1. Certification Body Certificate Scope Statement
2. Certification Body Audit Report Requirement
3. Certification Body Certificate Template
4. Accreditation Body Accreditation Certificate
5. Certification Body Requirements for the Use of
Information and Communication Technology (ICT)
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FSSC 22000 v6.0

Guidance documents:
• Environmental Monitoring
• Food Fraud Mitigation
• Food Defence
• Food Safety Culture
• Gap analysis NEN/NTA 8059:2016 vs. ISO/TS
22002-5:2019
• Transport Tank Cleaning
• Yum! FSA – FSSC 22000 Comparison
Document

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FSSC 22000 scopes:

ISO 22000:2018 Activities on harvested plants that do not
BIII: Pre-process handling of plant ISO/TS 22002-1:2009 transform the product from original whole form
products FSSC 22000 v6.0 Add. Req.

Conversion of animal carcasses intended for

ISO 22000:2018 further processing including lairage, slaughter,
C0: Animal – Primary conversion ISO/TS 22002-1:2009 evisceration, bulk chilling, bulk freezing, bulk
FSSC 22000 v6.0 Add. Req. storage of animals and game gutting, bulk
freezing of fish and storage of game

➢ Processing and packaging including fish,

ISO 22000:2018 fish products, seafood, meat, eggs, and
CI: Processing of perishable animal ISO/TS 22002-1:2009
dairy requiring chilled or frozen
product FSSC 22000 v6.0 Add. Req.
temperature control.
➢ Processing pet food from animal products
only.

➢ Processing and packaging including fruits

and fresh juices, vegetables, grains, nuts,
CII: Processing of perishable plant- ISO 22000:2018
pulses, frozen water-based products, plant-
ISO/TS 22002-1:2009
based products FSSC 22000 v6.0 Add. Req. based meat, and dairy substitutes.
➢ Processing pet food from plant products only.

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FSSC 22000 scopes:

Processing and packaging including pizza,
lasagna, sandwiches, dumplings and ready-
CIII: Processing of perishable ISO 22000:2018
to-eat meals. Includes off-site catering
ISO/TS 22002-1:2009
animal and plant products FSSC 22000 v6.0 Add. Req. kitchens, products of industrial kitchens not
(mixed products) offered for immediate consumption.
Processing perishable pet food from mixed
products.

Processing and packaging of products stored

and sold at ambient temperature including
ISO 22000:2018 canned foods, biscuits, snacks, oil, drinking
CIV: Processing of ambient ISO/TS 22002-:2009 water, beverages, pasta, flour, sugar, and
stable products FSSC 22000 v6.0 Add. Req. food-grade salt.
Processing ambient stable pet food.

Processing feed material intended for food and

non-food producing animals not kept in
ISO 22000:2018 households, e.g. meal from grain, oilseeds, by-
D: Processing of feed and animal ISO/TS 22002-6:2016 products of food production.
food FSSC 22000 v6.0 Add. Req. Processing feed mixtures, with or without
additives, intended for food-producing
animals, e.g. premixes, medicated feed,
compound feeds.

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FSSC 22000 scopes:

Open exposed food activities such as cooking,
mixing, and blending, preparation of components
ISO 22000:2018 and products for on-site direct consumer
E: Catering / Food Service ISO/TS 22002-2:2013 consumption or take away. Examples include
FSSC 22000 v6.0 Add. restaurants, hotels, food trucks, institutions,
Req. workplaces (school or factory cafeteria), including
retail with on-site preparation (e.g. rotisserie
chicken). Includes reheating of food, event
catering, coffee shops and pubs.

Storage and provision of finished products to

ISO 22000:2018
FI: Retail, Wholesale, BSI/PAS 221:2013
customers and consumers (retail outlets, shops,
wholesalers). Includes minor processing
E-commerce FSSC 22000 v6.0 Add. Req.
activities, e.g., slicing, portioning, reheating.

FII: Food Brokering, Trading, ISO 22000:2018

Buying and selling products on its own
account without physical handling or as an
FSSC 22000 v6.0 Add. Req.
E-commerce agent for others of any item that enters the
food chain.
o rig t ll rig ts reserved

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FSSC 22000 scopes: ➢ Storage facilities and distribution vehicles for perishable
food and feed where temperature integrity shall be
maintained.
➢ Storage facilities and distribution vehicles for ambient
ISO 22000:2018 stable food and feed.
G: Transport and Storage ISO/TS 22002-5:2019 ➢ Relabelling/repackaging excluding open exposed
FSSC 22000 v6.0 Add. product materials.
Req. ➢ Storage facilities and distribution vehicles for food
o rig t ll rig ts reserved packaging material.

➢ Production of packaging material in contact with food, feed,

and animal food.
➢ May include packaging produced on-site for use in
processing. Including: labels and food desiccants with direct
I: Packaging ISO 22000:2018
ISO/TS 22002-4:2013
food contact; labels applied to primary packaging; closing
packaging materials such as tape, plastic strips, or other
FSSC 22000 v6.0 Add. Req. when the manufacturer can prove that it will be applied to a
food or feed primary packaging material; napkins/serviettes
supplied specifically for use in food service; aluminum foil,
baking paper and plastic wrap, which are intended to be used
in the preparation of foodstuffs within the food industry
➢ Packaging materials intended for domestic (home) use are
excluded from FSSC certification

➢ Production of food and feed processing aids, additives

K. Biochemical ISO 22000:2018
ISO/TS 22002-1:2009 (e.g., flavorings, vitamins), gases and minerals.
FSSC 22000 v6.0 Add. Req.➢ Production of bio-cultures and enzymes.
➢ Food supplements, where legally classified as food
within the country of manufacture, may be included
under food chain category K.

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FSSC 22000 2.5.1 Management of

services and purchased materials
➢ Procedure for procurement in emergency situations
(C, D, I, FII, G and K)
(ALL Food Chain Categories)
➢ Policy for procurement of animals, fish and seafood
Internal/external lab used for: subject to control of prohibited substances,
pharmaceuticals, veterinary medicines, heavy metals,
• Verification or validation of Food safety and pesticides (C0, CI, CIII and CIV)

➢ Establish, implement, and maintain a review process

Competent: for raw material and finished product
specifications → compliance with food safety,
quality, legal and customer requirements. (C, D, I,
• Precise, repeatable results FII, G, K)
• Validated test methods ➢ Criteria related to the use of recycled packaging
• Best practices as a raw material input into the production of
• Accreditation or proficiency tests finished packaging material and ensure that
relevant legal and customer requirements are
being met. (I) 14
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FSSC 22000 2.5.2

Product labelling and
printed materials
(ALL Food Chain Categories)

Finished products are labelled

according to statutory and
regulatory requirements in
country of sales, including
allergen and customer
requirements

Products that are unlabelled

require product information to
be made available to ensure the
safe use of the food by
customer and consumer

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FSSC 22000 2.5.2

(continued)

Claims made on product

packaging (e.g. allergen,
nutritional, method of
production, chain of custody,
raw material status, etc.):
➢ shall be validated
➢ the validation shall be
maintained
➢ shall have verification
systems in place,
including traceability and
mass balance, to ensure
product integrity is
maintained.

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FSSC 22000 2.5.2

(continued)
CATEGORY: I
➢ Artwork management and print
control procedures established and
implemented to ensure the printed
material meets applicable customer
and legal requirements.

➢ The procedure shall as a minimum:

i. Approval of artwork standard or
master sample;
ii. Manage changes to artwork and
print specifications, and to manage
obsolete artwork and printing
materials;
iii.Approval of each print run against
the agreed standard or master
sample;
iv.Detect and identify printing errors
during the run;
v. Effective segregation of differing
print variants
vi.Account for any unused printed
product.

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FSSC 22000 2.5.3 Food Defense

(ALL Food Chain Categories)

Mitigation
measures & Implement
Threat
assessment Verification the Plan
Procedure

➢ Establish a Food Defense team

➢ Conduct a Threat Assessment (TACCP) based on a defined methodology
➢ Identify and evaluate potential threat, select appropriate mitigation/control measures
➢ Food Defense Plan: threat assessment, control/mitigation measures, verification and incident management
procedures
➢ Develop an effective training and communication strategy and implement the Food Defense Plan.
➢ The food defense plan shall comply with applicable legislation and be kept up-to-date
➢ Category FII: in addition to the above, the organization shall ensure suppliers have a food defense plan in place.

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FSSC 22000 2.5.4 Food Fraud Mitigation

(ALL Food Chain Categories)
➢Economic vulnerability
➢Historical data
➢Detectability
Mitigation ➢Access to materials and
Vulnerability measures & Implement
finished products in the
assessment Verification the Plan supply chain
Procedure ➢Relationship with
supplier
➢Certification
➢Complexity of the supply
chain
➢ Establish a Food Fraud Mitigation team
➢ Conduct a Food Fraud Vulnerability Assessment (FFVA/VACCP) based on a defined
methodology
➢ Identify and evaluate potential vulnerability, select appropriate mitigation/control measures
➢ Food Fraud Prevention Plan: vulnerability assessment, control measures, verification and
incident management procedures
➢ Develop an effective training and communication strategy and implement the Food Fraud
Prevention Plan.

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2.5.5 Logo Use

(ALL Food Chain Categories)

 In case of using the logo → shall request a

copy of the latest FSSC logo from their
Certification Body,
 Use of the logo in black and white is
permitted when all other text and images
are in black and white.
 Not allowed to use the FSSC 22000 logo
➢ product; X
➢ labelling; X
➢ packaging X
➢ CoA / CoC X
➢ any manner that implies FSSC 22000
approves a product/process/service X
➢ where exclusions to the scope of
certification apply X
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FSSC 22000 2.5.6 Management of Allergens

(ALL Food Chain Categories)

➢ List of all allergens handled on site, materials, products

➢ Risk assessment for potential sources of cross contamination
➢ Control measures to reduce or eliminate risk of cross contamination
➢ Validation and verification of controls - frequency based on risk
(surface testing, air sampling, product testing)
➢ Precautionary labelling. It doesn’t exempt from implementing the • X reference to FSSC 2.5.2
necessary allergen control measures or undertaking verification testing • Labelling of allergens
➢ Training all personnel and specific training on allergen control measure • Information to be provided for
unlabelled products
➢ At least annual review of allergen management plan, verification data
• Validation to support allergen claims
shall be trended and used as input for review
➢ Category D: NA If No allergen-related legislation for country of
sales unless claim relating to an allergen status has been made
on the animal feed

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FSSC 22000 2.5.7 Environmental Monitoring

(Food Chain Category: BIII, C, I, K)
Risk-based environmental monitoring program for relevant pathogens,
spoilage and indicator organisms

Procedure to evaluate effectiveness of all controls including evaluation

of microbiological control present and in compliance with legal and
customer requirements

Data and trend analysis of environmental monitoring activities

At least annual review of environmental monitoring program for

continued effectiveness and suitability, or when specified triggers
occur (e.g. significant change product/process/legislation; no positive
testing result over an extended period of time, trend in out spec
microbiology result in WIP/products; repeat detection of pathogen,
alerts/recalls/withdrawals)

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FSSC 2.5.8 Food Safety and Quality

Culture
(ALL Food Chain Categories)

In addition to ISO 22000, Clause 5.1

Senior management to
establish, implement Inclusion of
and maintain food communication and
safety and quality training
culture objectives

Food safety and quality

Inclusion of employee culture plan with targets
feedback, engagement and timelines included
and performance in management
measurement review/continuous
improvement process
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FSSC 22000 2.5.9 Quality Control

(ALL Food Chain Categories)

➢ Quality policy and objectives

➢ Quality parameters in line with finished products
Quality parameters and specifications for all products in scope of certification
quality control procedures ➢ Analysis and evaluation of results of quality control
parameters
➢ Inclusion of quality elements in the internal audit program

➢ QC procedures for unit, weight and volume to ensure

products meet customer and legal requirements
QC procedures ➢ Establish line start up and changeover procedures
Line start-up and change-over including packaging and labels
➢ Control to ensure labelling and packaging from previous
run are removed from the line

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FSSC 22000 2.5.10 Transport, Storage and Warehousing

(ALL Food Chain Categories)
➢ Stock rotation (FEFO/FIFO)
➢ Category C0: post slaughter time and temperature
requirements in relation to chilling/freezing
➢ Category FI: transport and delivery of food under conditions
to minimise potential for contamination
➢ Requirements for cleaning of transport tankers;
 Tankers for products:
documented risk-based plan to address transport tank
cleaning (potential source cross contamination, control
measures, cleaning validation); assess cleanliness of the
tanker at the point of reception of the emptied tanker
prior loading
 Tankers for materials:
Supplier agreement to ensure product safety and prevent
cross contamination: tanker cleaning validation, restriction
linked to prior use, applicable control measure relevant to
the product being transporters

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FSSC 22000 2.5.11 Hazard Control and Measures for

Preventing Cross-Contamination
(ALL Food Chain Categories Excluding FII)
Categories BIII, C and I Category C0 Category D
Addition to ISO 22000, Clause Addition to ISO 22002-1, Addition to ISO 22002-6,
8.5.1.3 Clause 10.1 Clause 4.7
• Requirements for packaging • Requirements for inspection • Procedures to manage use of
that imparts or provides a process at lairage and/or ingredient/additives contain
functional effect on food (e.g. evisceration components that can have an
shelf life extension) adverse animal health impact

All Categories excluding FII

Addition to ISO 22000, Clause 8.2.4

➢ Risk assessment to determine need for and type of foreign body detection equipment
➢ Procedure for the management and use of the selected equipment
➢ Controls for foreign matter management including breakage controls for metal, ceramic, brittle materials

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FSSC 22000 2.5.12 PRP Verification

(Food Chain Categories: BIII, C, D, G, I, K)

Requires routine site inspections/PRP checks to verify

that the site (internal and external) production
environment and processing equipment are maintained
in a suitable condition to ensure food safety

Frequency and content of the site inspections/PRP

checks need to be risk-based

Sampling criteria needs to be defined

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FSSC 2.5.13 Product Design and Development

(Food Chain Categories: BIII, C, D, E, F, I, K)

Evaluation of the impact of

Identify resource and training
change and update hazard
needs
analysis
Procedure for
➢ new products;
➢ changes to product
Consider impact on process ➢ change to Identify equipment and
flow for new and existing
manufacturing maintenance requirements
products and processes
processes
to ensure safe and legal
products are produced
Validate cooking instructions Initial and ongoing shelf-life
for RTC (Ready to Cook) trials to validate product
product formulation and processes

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FSSC 2.5.15 Equipment management

(ALL Food Chain Categories Excluding FII)

Requires a purchase specification addressing hygienic

design, legal and customer requirements, intended use
of the equipment and the product handled by the
equipment

Supplier to provide evidence of compliance to the

purchase specification

Risk based change management process for new

equipment and/or changes to existing equipment
including commissioning

Possible effects of equipment on existing systems to be

assessed with adequate control measures determined
and implemented

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FSSC 2.5.16 Food Loss and Waste

(ALL Food Chain Categories, Excluding: I)

In addition to ISO 22000, Clause 8:

➢ Documented policy and objectives detailing a strategy to

reduce food loss and waste within the organization and
related supply chain

➢ Controls to manage products donated to not-for-profit

organizations, employees and other organizations to
ensure these products are safe to consume

➢ Manage surplus products or by-products intended as

animal feed/food to prevent contamination by these
products

➢ Comply with applicable legislation, be kept up to date,

and not have negative impact on food safety
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© 2022
2023
© 2023
BSI.
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AllAll
rights
rights
reserved.
reserved.

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2.5.18 Requirements for Organizations with Multi-Site Certification

Food Chain Categories E, F, G

Internal Audit
➢ Central function and all sites shall be audited at least annually or more
➢ Reports shall be subjected to a technical review by the central function
➢ Annual performance monitoring and calibration for internal auditors and
Central Function technical reviewers
Resources for management, internal
auditors, technical reviewer for reviewing Internal Auditor
internal audit, other kye personnel
involved in FSMS ➢ Minimum 2 years work experience in the food industry including at least 1
year in the organisation
➢ Higher education course or 5 years experience in food manufacturing,
transport and storage, retailing, inspection or enforcement areas
➢ Lead auditor: FSMS, QMS or FSSC 22000 Lead Auditor course (40 hours
duration)
➢ Audit team members: Internal Auditor course (16 hours duration) provided by
qualified internal lead auditor or external training provider
➢ FSSC scheme training covering ISO22000, relevant ISO/TS PRPs and FSSC
Additional Requirements (8 hours)

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CERTIFICATION PROCESS

Audit durations may

Assess your FSMS Be ready for an audit
change to ensure
for changes to be to v6.0 from 1 April
compliance with
incorporated 2024
revised requirements

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CERTIFICATION PROCESS
The total duration is Ds + T FSSC

Ds = (TD + TH + T FTE)
calculated according to ISO/TS 22003-1:2022

T FSSC:
1.0 (0.5) manday: FTE < 250 and 1 or 2 HACCP studies
1.5 (1) mandays: FTE ≥ 250 or ≥ 3 HACCP studies
TH:
TD: Category:
Category: B, G: 0.25
B: 1.0 (0.75) C, D, E, F, K: 0.5
C, K: 2,0 (1.5) I: 0.5 (0.25)
D: 1,0 (1.5)
E, G, I: 1,5 (1.0) At least:
F: 1.0 0.25 manday audit preparation
1.0 (0.5) manday reporting 35
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Question?

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Thank you

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