Navigating the New Landscape: Insights from FSSC 22000 Version 6

One of the most prominent areas of focus in FSSC 22000 Version 6 is the enhanced emphasis on quality control. This shift recognises the intricate relationship between food safety and quality, underscoring the need for a holistic approach. Organisations must now establish robust quality policies, objectives, and monitoring systems to ensure their finished products consistently meet specifications. This includes implementing rigorous testing and verification protocols, as well as meticulous management of line start-up, changeover, and labelling processes.

The foundation of effective quality control lies in the establishment of comprehensive product specifications. Organisations must meticulously define the parameters for their raw materials and final products, encompassing both safety and quality attributes as well as legal and customer requirements. This not only enables systematic testing and monitoring but also ensures compliance with relevant legal requirements, such as unit weight, volume, and labelling.

The new standard also mandates the integration of quality processes within the scope of internal audits. This holistic approach allows organisations to identify and address any gaps or inconsistencies in their quality management systems, ultimately enhancing the overall integrity of their operations.

Recognising the critical junctures where quality issues can arise, FSSC 22000 Version 6 emphasises the importance of robust changeover and start-up procedures. Organisations must carefully document and validate these processes, ensuring that product specifications are consistently met, and the risk of contamination or mislabelling is mitigated.

The concept of food safety and quality culture has long been a focal point for FSSC 22000, and Version 6 reinforces its significance. Organisations must now demonstrate a comprehensive approach to cultivating a culture that prioritises food safety and quality at all levels of the organisation.

Effective communication, targeted training, and active employee engagement are the cornerstones of a thriving food safety and quality culture. Organisations must ensure that all personnel understand their roles, responsibilities, and the importance of their contributions to the overall safety and quality of the products.

Quantifying the performance of defined food safety and quality activities is crucial for driving continuous improvement. Organisations must establish relevant, measurable objectives and regularly evaluate their progress, identifying areas for enhancement and implementing corrective actions as needed.

One of the notable additions in FSSC 22000 Version 6 is the incorporation of climate change considerations (this change came via an amendment done in ISO 22000:2018). Organisations must now assess the relevance of climate change to their operations and determine any statutory, regulatory, or contractual requirements related to this emerging challenge.

The impact of climate change can manifest in various ways, from disruptions to raw material supply to increased risk of environmental contamination. Organisations must proactively identify these risks and explore potential opportunities to mitigate their effects, ensuring the resilience of their operations and the safety of their products.

As climate change becomes a global priority, organisations must also align their practices with the evolving expectations of interested parties, such as customers, regulators, and the broader community. This may involve adapting production processes, implementing sustainable sourcing strategies, or enhancing environmental monitoring and management.

FSSC 22000 Version 6 introduces a new requirement for equipment management, emphasising the importance of mitigating risks associated with the design, installation, and maintenance of critical assets.

The foundation of effective equipment management lies in the development of comprehensive purchase specifications. Organisations must carefully consider the intended use, hygienic design, and operational requirements of any new or modified equipment, ensuring that food safety hazards are adequately addressed.

When introducing or modifying equipment, organisations must follow a structured, risk-based change-management process. This includes thoroughly documenting the potential impact on food safety, as well as validating the equipment's performance after installation to ensure it meets the intended operational standards.

To enhance their equipment management practices, organisations can refer to industry-recognised guidelines, such as the European Hygienic Engineering & Design Group (EHEDG) standards. These resources provide detailed guidance on hygienic design principles and best practices for the food industry, though they are recommendations and not requirements.

Recognising the global imperative to address food loss and waste, FSSC 22000 Version 6 has incorporated dedicated requirements in this domain. Organisations must now take a proactive approach to identifying, quantifying, and mitigating food loss and waste within their operations and the related supply chain.

The guideline published by the Foundation outlines a systematic PDCA (Plan-Do-Check-Act) cycle for managing food loss and waste. This includes determining the sources and quantities of loss, prioritising focus areas, setting objectives, and implementing targeted prevention measures. Continuous monitoring and evaluation are crucial for driving continuous improvement.

The food loss and waste requirements extend beyond the manufacturing stage, encompassing storage, transportation, trading, and brokering activities. Organisations must consider the impact of their entire supply chain and explore opportunities to optimise resource utilisation and minimise waste.

While the food loss and waste requirements may seem more applicable to traditional food manufacturing, the standard also recognises the unique challenges faced by the biochemical industry. Organisations in this sector must identify creative solutions for managing out-of-specification products, exploring alternative uses or downgrading options to minimise waste.

The transition to FSSC 22000 Version 6 represents a significant milestone for the food industry, ushering in a new era of heightened quality control, enhanced food safety and quality culture, climate change resilience, and a relentless focus on waste reduction. By embracing these changes and proactively addressing the key findings and insights from the initial audits, organisations can position themselves as industry leaders, equipped to navigate the evolving landscape with confidence and deliver safe, high-quality products to consumers worldwide.

Source

This article was created using the inputs received during the webinar on Understanding FSSC 22000 Version 6, delivered by the FSSC22000 representative, hosted by NSF.

Liliana Jimenez, Montalvo Technical Scheme Lead, Food Production - NSF