7 mins read
In light of World Food Safety Day on 7 June, we explore the key features of FSSC 22000 Version 6.0, highlighting its impact on equipment management, food fraud mitigation, food loss and waste reduction, and food borne illnesses. Whether you’re a food manufacturer, part of the supply chain, or a quality control expert, certification to Version 6.0 could significantly enhance your organisation’s food safety systems.
Food safety has become a critical focus across the food industry. With evolving global challenges such as food fraud, increasing food loss and foodborne illnesses, and the complexities of managing modern equipment, businesses need robust, updated systems to ensure compliance and improved processes.
Everyone involved in the food safety supply chain – from producers, manufacturers, processors, transporters, retailers and consumers – relies on the universal implementation of good practices, agreed processes and Standards to keep food and us safe. FSSC 22000 Version 6.0 emerges as a game-changer, paving the way for improved operational efficiency and sustainable practices.
Unpacking FSSC 22000
What is FSSC 22000?
The FSSC 22000 certification is a globally recognised food safety management system tailored to meet the needs of food producers, processors, and their supply chains. Built on the robust framework of ISO 22000, it also integrates sector-specific prerequisites and additional requirements to meet the demands of modern food safety.
The latest update, Version 6.0, introduces refined measures to address emerging challenges, aligning closely with global sustainability goals, such as those highlighted in the United Nations Sustainable Development Goals (SDGs).
What’s new in FSSC 22000 Version 6.0?
Version 6.0, introduces refined measures to address emerging challenges, aligning closely with global sustainability goals, such as those highlighted in the United Nations Sustainable Development Goals (SDGs). There are several key updates to strengthen the framework but below are 3 key updates that reflect the evolving needs of the food supply chain, helping organisations enhance operational excellence and sustainability.
- Food Handling and Equipment Management
Modern equipment is the backbone of food processing, but managing older or poorly designed equipment can introduce food safety risks. Version 6.0 introduces clear guidelines for equipment design, purchase specifications, and maintaining hygienic standards, ensuring compliance with hygienic design principles.
Hygienic Design: Organisations are encouraged to adopt the hygienic design requirements. Incorporating hygienic design principles into purchase specifications ensures compliance from the start.
Retrofitting Existing Equipment: Equipment management requirements do not apply retroactively for older installations unless there are significant changes. However, risk assessments must still integrate equipment-related hazards to ensure ongoing safety.
Packaging Machines: Hygienic design requirements extend to packaging equipment. This proactively mitigates contamination risks during production and ensures consistent quality.
For organisations globally, establishing partnerships with certified equipment manufacturers is a significant step in achieving compliance under V6.0.
- Food Fraud Mitigation
Food fraud continues to challenge the global food system, eroding trust and jeopardising consumer safety. FSSC 22000 Version 6.0 introduces comprehensive measures to strengthen food fraud mitigation plans through specific guidelines for identifying vulnerabilities and mitigating risks.
Mitigation Plans for Fraudulent Vulnerabilities: Certified organisations must implement robust strategies addressing vulnerabilities across the food supply chain, covering raw materials, packaging, and finished goods.
Focus on Recycled Packaging: Companies are urged to extend fraud vulnerability assessments to recycled packaging materials to ensure credibility and safety.
VACCP vs HACCP: Unlike HACCP, which addresses physical, chemical, and biological hazards, VACCP focuses on identifying and mitigating economically motivated food fraud risks. Adopting both models ensures a comprehensive approach to safety.
By implementing these enhanced fraud prevention protocols, food businesses can address potential risks both within their operations and across the supply chain.
- Food Loss and Waste Reduction
Food loss and waste represent a significant global challenge. The World Food Programme and Food and Agriculture Organization estimate that about one-third of all food produced for human consumption is lost or wasted globally. Besides environmental concerns, these practices can lead to inefficiencies that directly impact profitability and consumer trust. With Version 6.0, food loss and waste management become vital components of food safety, driving sustainable practices and minimising waste through proactive strategies.
Alignment with the SDGs: By incorporating food waste reduction strategies, FSSC 22000 aligns with SDG Goal 12.3, which focuses on reducing global food loss and waste per capita by half by 2030.
Policy Integration: Businesses are encouraged to integrate food loss and waste reduction measures within existing food safety and quality policies. This holistic approach ensures sustainability without adding operational complexity.
Addressing Non-Edible Parts: The new requirements encourage organisations to find valuable uses for non-edible parts, such as utilising them for composting or renewable energy creation, minimising wastage and environmental impact.
Focus on Supply Chain Collaboration: While organisations may not have direct control over their entire supply chain, a collaborative approach with suppliers can uncover mutual areas for improvement, enhancing overall sustainability.
Unsafe Food and Foodborne Illnesses
The Data Says It A
According to World Health Organization (WHO) data, over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites or chemical substances such as heavy metals.
More complex food chains increase the risk of food contamination and the transport of infected food products across national borders. Growing cities, climate change, migration and growing international travel compound these issues and expose people to new hazards. Furthermore, certain hazards are not static and can multiply in food. Science helps us understand the conditions that manage and mitigate the risks but science alone is not the complete solution. Governments, regulations, food businesses and consumers all have a role to play in the global food supply chain when it come to food safety.
By focusing on stringent standards for food handling, equipment management, fraud prevention, and sustainability, organisations can improve supply chain reliability, reduce waste, and enhance overall food safety.
Building awareness and promoting action
World Food Safety Day is a crucial reminder of the steps we all need to take to create a safe global food safety supply chain. Whether you’re a food manufacturer, part of the supply chain, or a quality control expert, every good practice can make a significant difference.
If you’re a food business looking for expert advice regarding food safety and best practices, now’s the time to act. Are you ready to take the next step toward improved food safety? Share your commitment to World Food Safety Day.
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