FSSC 22000 v5.1 key changes

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FSSC 22000 v5.1 Key Changes

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Contents 1. An overview of FSSC 22000 2. Specific changes coupled to FSSC 22000 version 5.1 3. Transition policy

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GFSI – Position – Integral part of the FSMS Food Safety Management System

Food Safety

Food Defence

Food Fraud

HACCP

TACCP

VACCP

Hazards

Threats

Vulnerability

Prevention of Unintentional / accidental adulteration

Prevention of Intentional adulteration

Prevention of Intentional adulteration

* Ideologically motivated

* Economically motivated

*Science based

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FSSC New version 5.1 - introduction • The Foundation published the new version 5.1 on November 3, 2020. • Version 5.1 is a sub-version change, not a full version change.

• Main reasons behind the changes are: • strengthening the licensing process and the Integrity Program • compliance with GFSI Benchmarking Requirements (Version 2020.1) • include Board of Stakeholders list of decisions • continual improvement process

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FSSC 22000 Standard version 5.1 6 Part

Appendix

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9 Annex

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Parts with scheme overviews and requirements for companies, certification bodies, accreditation bodies, and training organizations

Appendices with definitions and normative references

Annexes with new annex 9 (Certification bodies’ requirements for the use of Information Communication Technology instruments)


FSSC 22000 version 5.1

Part 1 “Scheme Overview” Version 5.1 vs 5: ISO 220000: 2018

• Mainly editorial changes and amendments • Added BoS decision #9 (on G Category)

1. The scheme 2. Features 3. Scopes

FSSC Additional Requirements

FSSC

PRPs for each sector

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ISO 9001: 2015 (for FSSCQuality)


FSSC Scheme requirements

ISO 22000:2018

Sector specific pre-requiste program

ISO/ TS 220025

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY A • Farming of livestock animals on land for human consumption. • Hunting, trapping is not included.

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY C • Processing of perishable animal products (fish, seafood, meat, eggs, dairy, fish products). • Processing of perishable vegetable products (fresh fruit and fresh juices, vegetables, grains, nuts, pulses, frozen water based products like ice). • Processing of perishable animal and vegetable products (mixed animal and plant products like pizza, sandwiches, dumplings, lasagnes, ready-toeat meals). • Processing of ambient stable products (that are stored and sold at ambient T° like canned products, biscuits, bread, pasta, flour, snacks, oil, water, beverages, sugar, salt). 9

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY D • Production of feed from a single or mixed food source, intended for food-producing animals. • Production of pet food (for dogs and cats); feed from a single or mixed food source, intended for non food-producing animals. • Production of pet food (for other pets).

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY E • Catering service that is delivered to consumers; food is prepared at the place of consumption or at a satellite unit. • Production units/kitchens that serve food directly to consumer or offer food for immediate consumption like restaurants, hotels, cafeterias. • Catering handling foods at remote site with direct serving to consumers like canteens, coffee shops, food trucks, event catering.

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY F • Applies to retail and wholesale. • In-shop activities to give pre-prepared food a final process step may be included.

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY G • Third-party logistics service providers who physically store and/or transport food, feed or packs, regardless of legal product ownership. • May include additional activities like repackaging of packed products, freezing, thawing.

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY I • Production of food/feed packaging. • Direct or indirect food contact.

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FSSC 22000 Standard version 5.1

Scope and sub-categories CATEGORY K • Production of food/feed additives, vitamins, minerals, bio-cultures, flavorings, enzymes, processing aids (are exclude drugs, pesticides, fertilizers, cleaning agents).

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FSSC 22000 Standard version 5.1

FSSC-Quality FSSC - Quality

• A voluntary addition of all ISO 9001:2015 • requirements to the FSSC ones. • The result.... a FSSC-Quality Certificate!

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FSSC 22000 Standard version 5.1

Part 2 “Requirements for organizations” ISO 220000:2018

The audit requirements for FSSC/FSSC Quality Certification consists of: • ISO 22000:2018 • ISO 9001:2015 (for FSSC Quality) • Sector specific PRP

FSSC Additional Requirements

FSSC

• FSSC 22000 additional requirements + Board of Stakeholders (BoS) Decision list which contains mandatory requirements and decisions PRPs for each sector

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ISO 9001:2015 (for FSSCQuality)


Key change:

Focus on food safety culture

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FSSC 22000 Standard version 5.1

Part 2 – Food Safety Culture For GFSI, Food Safety Culture means: “shared values, beliefs and norms that affect mind-set and behavior toward food safety in, across and throughout an organization” A mature food safety culture is: “one in which the company vision and mission have been broken down into the finer details of expectations for every department and person throughout the organization”

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FSSC 22000 Standard version 5.1

Part 2 – Food Safety Culture For GFSI, Food Safety Culture means: “shared values, beliefs and norms that affect mindset and behavior toward food safety in, across and throughout an organization” Evidence of senior management’s commitment to establish, implement, maintain and improve the food safety culture include as minimum: • Communication • Training • Feedback from employees and • Performance measurement on food safety related activities

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Food Safety Culture

Levels of maturity

Leader Progressive Undertaken Developing

Reactive

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REACTIVE

Comply with rules only on inspection demand

They prioritise productivity while compromising hygiene, quality and food safety.

Visible lack of adequacy of facilities/equipment

Employees/managers do not wish to improve their competencies on FS & Q as they do not perceive importance.

They are used to the bad condition, without noticing flaws or risks to the product.

DEVELOPING

They consciously fail to comply with FS & Q rules. •

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Leaders are not the benchmark for behaviour in FS & Q .

UNDERTAKEN

There are still structural failures and shortcomings in equipment and utensils.

They consider training an unnecessary investment (time and money to take employees out of production).

Suggestions from employees are not encouraged by management. They do not understand the potential severity of FS & Q deviations. FS & Q are not considered when changes occur.

It is possible that if there is no external control, the rules will no longer be complied with. Few structural deficiencies, including changing rooms, toilets and canteens. Employees understand that FS & Q concerns them, but they only do what they are told and are not proactive. They know applicable standards and legislation, with some awareness of contamination risks. They depend on external sources to update them of legislative changes and highlight what and if anything needs to change.

PROGRESSIVE

LEADER

Leaders are a good example.

• They require no further guidance for FS & Q care to remain.

The management adopts improvements and sees it as an investment, not a cost.

There are conditions for the work to be done properly.

Highly trained and experienced managers on FS & Q .

They have instructions on FS • & Q and really know GMP.

Employees alert others to • deviations.

"We review our practices when there is a change in • regulations to ensure our business is FS & Q compliant and practiced." • •

It encourages, explains and praises good practice.

Knowledge goes beyond legislation (looks for "best practices"). Actively seeks views from employees on how to improve FS & Q . "We are never complacent when it comes to FS & Q ." Everyone does it right, all the time. Norms and rules are not questioned.


Attributes - food safety culture VISION AND MISSION

RISK AND HAZARD PERCEPTION

PEOPLE

Cultivation of FSC

ADAPTABILITY

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CONSISTENCY


Other changes

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FSSC 22000 V 5.1

Additional requirements Although not really new, the following changes are intended to clarify and better align the standard to the GFSI requirements: • 2.5.1 MANAGEMENT OF SERVICES AND PURCHASED MATERIALS • Added details for review of specifications, procurement in emergency situation and procurement of live animals

• 2.5.2 PRODUCT LABELLING • Added details concerning allergens and information for unlabelled products

• 2.5.10 NEW: STORAGE AND WAREHOUSING (ALL FOOD CHAIN CATEGORIES)

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FSSC 22000 V 5.1

Additional requirements contd. Although not really new, the following changes are intended to clarify and better align the standard to the GFSI requirements: • 2.5.11 NEW: HAZARD CONTROL AND MEASURES FOR PREVENTING CROSS-CONTAMINATION (FOOD CHAIN CATEGORIES C & I) • 2.5.12 NEW: PRP VERIFICATION (FOOD CHAIN CATEGORIES C, D, G, I & K) • 2.5.13 NEW: PRODUCT DEVELOPMENT (FOOD CHAIN CATEGORIES C, D, E, F, I & K) • 2.5.14 NEW: HEALTH STATUS (FOOD CHAIN CATEGORY D) • 2.5.15 NEW: REQUIREMENTS FOR ORGANIZATIONS WITH MULTI-SITE CERTIFICATION (FOOD CHAIN CATEGORY A, E, FI & G)

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FSSC 22000 Standard version 5.1

BoS decision list

Contains mandatory requirements and decisions of the Board of Stakeholders. Last revision of April 2021. The document is constantly updated and available on FSSC website

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FSSC 22000 Standard version 5.1

BoS decision list

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Transition process

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Upgrade audits to version 5.1 Upgrade audits against FSSC 22000 V5.1 shall be conducted from April 1, 2021 until March 31, 2022.

Certification audit Both Stage 1 and Stage 2 conducted with Ver. 5.1 when the audit takes place from 1st April 2021. Stage 1 with Version 5 (if before 01.04.2021) and Stage 2 to Version 5.1 (if on or after 01.04.2021)

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Periodic audit It’s not possible to conduct an upgrade surveillance audits directly from Ver 4.1 to Ver 5.1.

Recertification audit Audits may be conducted directly from Ver. 4.1 to Ver. 5.1 where the recertification audit takes place on or after 1st April 2021 (ALSO the first surveillance audit shall be carried out within 2021)


Upgrade audits to version 5.1 Upgrade audits are full audits against the new FSSC 22000 V5.1 requirements and may be conducted unannounced, where needed in order to meet the 3-yearly unannounced audit requirements.

It is required to update the FSSC 22000 Version 5 certificates

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Version 5.1 shall be referenced in the audit report, audit plan, audit program and in the FSSC portal


FSSC 22000 Standard version 5.1

Part 3 – Nonconformities You will be audited by your CB based on the most relevant Scheme requirement linked to the specific audit criteria in ISO 22000, PRP Standard or FSSC Additional Requirement

Minor

Major

Finding that does not affect capability of the system to achieve intended result.

Finding that affects capability of the system to achieve intended result.

Critical Finding with food safety impact without actions by the organization or legality/certification integrity are at stake

A failure to address a minor NC from the previous audit, could lead to a major NC at the next scheduled audit Not allowed “Opportunities of Improvement” 32

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FSSC 22000 Standard version 5.1

Part 3 – Nonconformities

Minor Provide evidence of corrections, root cause analysis and Corrective Action Plan in 28 days after last audit days. Effectiveness of implementation shall be reviewed at the latest, at next audit.

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Major Provide evidence of root cause analysis. A Follow-up . audit to verify implementation of Corrective Actions within 28 days after last audit days. If corrective actions might take more time, the CAP shall include temporary measures or controls to mitigate risks till permanent correction is done.

Critical Suspend the certificate in 3 working days, for max 6 months. 14 days after audit provide root cause analysis and CAP. A full on-site audit between 6 weeks and 6 months to verify corrective actions. In case of certification audit, a full certification audit shall be repeated.


Step-by-step guide for upgrade 1

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Identify key changes in new standard

Perform a gap analysis

What is important? Who are impacted?

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Fill in missing links What is most important?

Internal GAP Understand the new requirements and intentions

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DNV audits What is important? What are the broad issues and opportunities

Establish a plan Ensure mgt. commitment Low hanging fruits? Show leadership in the process!!! Who to involve?

Perform internal audits .

Ensure that all system generic requirement are in place Prioritize – not all are equal important

5 Identify areas for improvement, actions & follow up Prioritize – not all are equal important Apply the improvement process to drive the initiatives Analyze training needs


Thank you!

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