FSSC 22000 version 6

1. Scope of the Food Safety Management System (FSMS)

Define the scope of the FSMS, including products and processes.

List all products covered under the FSMS.
Describe processes involved in manufacturing, storage, and distribution.
Determine the relevant food safety hazards associated with each product.
Ensure all products meet regulatory and customer specifications.

Identify the boundaries of the FSMS and applicable regulatory requirements.

Define geographical limits of the FSMS implementation.
List applicable local, national, and international food safety regulations.
Determine external suppliers and subcontractors included in the FSMS.
Establish any exclusions, if applicable, and justify them.

Certainly! Here are some additional steps that could be included in the "Scope of the Food Safety Management System (FSMS)" section of a New FSSC 22000 version 6 checklist

Determine the relevant food safety standards applicable to the organization

Identify the stakeholders involved in the FSMS, including suppliers and customers

Assess the potential impact of the FSMS on the organization’s strategic objectives

Specify the geographical locations included in the FSMS scope

Clarify the organizational structure and responsibilities related to the FSMS

Document any exclusions or limitations to the scope of the FSMS

Include a description of the food safety hazards associated with the defined products and processes

Review and update the scope periodically to reflect changes in operations or regulations

Ensure that the scope is communicated to all relevant personnel and stakeholders

These steps help ensure a comprehensive understanding and documentation of the FSMS scope, which is crucial for effective food safety management

2. Leadership and Commitment

Ensure top management demonstrates leadership in food safety.

Communicate the importance of food safety to all employees.
Actively participate in food safety initiatives and training.
Provide necessary resources for food safety programs.
Lead by example in following food safety protocols.
Encourage a culture of continuous improvement in food safety.

Establish a food safety policy that aligns with the organization’s objectives.

Develop a clear and concise food safety policy document.
Ensure the policy is communicated to all staff levels.
Review and update the policy regularly to reflect changes.
Align policy goals with broader organizational objectives.
Obtain management approval and commitment to the policy.

Assign roles and responsibilities for food safety.

Identify key personnel responsible for food safety management.
Define specific roles and responsibilities for each team member.
Ensure accountability for food safety tasks is clear.
Provide training on assigned roles and expectations.
Regularly review and adjust roles as needed.

Certainly! Here are some additional steps that could be included in the "Leadership and Commitment" section of a New FSSC 22000 version 6 checklist

Promote a culture of food safety throughout the organization

Ensure adequate resources are allocated for the implementation and maintenance of the Food Safety Management System (FSMS)

Communicate the importance of effective food safety management and compliance with the FSMS to all employees

Engage employees at all levels in food safety initiatives and training programs

Regularly review and update the food safety policy to ensure its continued relevance and effectiveness

Establish measurable objectives related to food safety and ensure they are communicated to relevant stakeholders

Foster open communication channels for reporting food safety issues and concerns

Ensure that food safety goals are integrated into the overall business strategy of the organization

Lead by example in adhering to food safety practices and protocols

Support ongoing professional development and training for all staff involved in food safety management

3. Hazard Analysis and Risk Assessment

Conduct a hazard analysis to identify potential food safety hazards.

Gather a multidisciplinary team.
Review product specifications and processes.
Identify biological, chemical, and physical hazards.
Use tools like flowcharts and brainstorming.
Document all identified hazards systematically.

Assess risks associated with identified hazards.

Evaluate the likelihood of occurrence.
Determine the severity of potential impact.
Use a risk matrix for clarity.
Prioritize hazards based on risk assessment.
Document findings for future reference.

Develop control measures for significant hazards.

Identify critical control points (CCPs).
Establish monitoring procedures for each CCP.
Define corrective actions for deviations.
Implement verification procedures.
Document control measures and responsibilities.

Here are some additional steps that could be included in the Hazard Analysis and Risk Assessment section of the FSSC 22000 version 6 checklist

Document the methodology used for hazard analysis and risk assessment

Review and update the hazard analysis regularly, considering changes in processes, ingredients, and regulations

Identify critical control points (CCPs) for significant hazards

Establish thresholds and criteria for monitoring CCPs

Implement verification procedures to ensure control measures are effectively reducing risks

Train staff on hazard identification and risk assessment procedures

Engage stakeholders in the hazard analysis process to gather diverse insights

Maintain records of hazard analysis, risk assessments, and control measures for traceability

Evaluate the effectiveness of control measures and make adjustments as necessary

Communicate findings from the hazard analysis to relevant personnel and stakeholders

4. Prerequisite Programs (PRPs)

Establish and maintain PRPs relevant to food safety.

Identify critical areas impacting food safety.
Define procedures and controls for each area.
Assign responsibilities for implementation.
Provide necessary resources and training.
Monitor compliance and effectiveness regularly.

Ensure PRPs are documented and communicated.

Create clear documentation for all PRPs.
Distribute documents to all relevant personnel.
Provide training on PRPs and their importance.
Keep records of communications and training sessions.
Ensure easy access to PRP documentation.

Regularly review and update PRPs as necessary.

Schedule periodic reviews of PRPs.
Gather feedback from stakeholders on PRPs.
Identify changes in regulations or standards.
Revise PRPs based on review findings.
Communicate updates promptly to all personnel.

Here are some additional steps that could be included within the "4. Prerequisite Programs (PRPs)" section of a New FSSC 22000 version 6 checklist

Identify and assess potential hazards associated with each PRP

Train staff on the importance and implementation of PRPs

Define responsibilities and authorities for PRP implementation and maintenance

Establish a monitoring plan for each PRP to ensure effectiveness

Create corrective action procedures for non-conformance with PRPs

Document and maintain records of PRP implementation and monitoring results

Conduct regular reviews and risk assessments of PRPs to ensure ongoing relevance

Engage stakeholders in the development and review of PRPs for broader input and effectiveness

Integrate PRPs with other food safety management system processes for coherence

Evaluate the effectiveness of PRPs through internal audits and assessments

Communicate changes in PRPs to all relevant stakeholders promptly

Establish a system for feedback and continuous improvement of PRPs

Ensure compliance with applicable legal and regulatory requirements related to PRPs

5. Food Safety Management System Documentation

Document the FSMS, including policies, procedures, and records.

Identify key policies and procedures relevant to food safety.
Create detailed documentation for each policy and procedure.
Include records that support the implementation of the FSMS.
Ensure clarity and accessibility of all documents.

Ensure documents are controlled and regularly reviewed.

Implement a document control system to manage versions.
Schedule regular reviews for all documents.
Assign responsibilities for maintaining document integrity.
Update documents promptly based on review outcomes.

Maintain records to demonstrate compliance and effectiveness.

Establish a record-keeping system for all FSMS activities.
Identify the types of records required for compliance.
Ensure records are accurate, complete, and up-to-date.
Regularly audit records for consistency and accessibility.

Certainly! Here are some additional steps that could be included in the "5. Food Safety Management System Documentation" section of a New FSSC 22000 version 6 checklist

Establish a document hierarchy to define the relationship between different types of documents (e.g., policies, procedures, work instructions)

Define and implement a document control procedure to manage the creation, review, approval, distribution, and archiving of documents

Ensure that documents are easily accessible to relevant personnel and that they are available at the point of use

Implement a procedure for the identification, storage, retrieval, and disposition of obsolete documents to prevent unintended use

Provide training to staff on how to access and use the FSMS documentation effectively

Regularly assess the adequacy and effectiveness of the documentation in supporting food safety objectives

Incorporate feedback mechanisms to update and improve documentation based on operational experiences and audit findings

Ensure that all relevant legal and regulatory requirements are documented and integrated into the FSMS documentation

Create a clear outline of roles and responsibilities for maintaining and updating documentation within the FSMS

Ensure that documentation reflects the current practices and processes implemented within the organization

These additional steps can help ensure that the food safety management system documentation is comprehensive, effective, and aligned with the overall objectives of the FSMS

6. Implementation and Operation

Communicate food safety policy and objectives to all employees.

Distribute written policy documents.
Conduct team meetings to discuss objectives.
Use visual aids like posters in common areas.
Ensure all employees understand their roles.
Encourage feedback and questions about the policy.

Provide training and resources necessary for effective implementation.

Identify training needs of employees.
Schedule regular training sessions.
Provide access to training materials.
Use hands-on training methods where applicable.
Evaluate training effectiveness through assessments.

Establish processes for monitoring and measuring food safety performance.

Define key performance indicators (KPIs).
Implement regular audits and inspections.
Utilize checklists for consistency.
Document monitoring activities and results.
Review and adjust processes based on findings.

Certainly! Here are some additional steps that could be included in the "Implementation and Operation" section of a New FSSC 22000 version 6 checklist

Ensure that all personnel are aware of their responsibilities regarding food safety

Implement procedures for the control of documented information relevant to the FSMS

Develop and maintain operational procedures and work instructions that support food safety practices

Establish a system for the identification and traceability of food products throughout the supply chain

Implement controls for the management of suppliers and contractors to ensure they meet food safety requirements

Develop and maintain a plan for the management of incidents and emergencies related to food safety

Establish criteria for the evaluation and selection of raw materials and ingredients to ensure safety

Regularly review and update procedures and protocols based on new information or changes in operations

Facilitate communication and collaboration between departments to enhance food safety practices

Conduct regular risk assessments and update the Hazard Analysis and Risk Assessment (HARA) as necessary

Implement measures for the effective handling and storage of food products to prevent contamination

Establish a system for managing non-conformities and corrective actions related to food safety

Create a feedback loop for employees to report food safety concerns or suggestions for improvement

Maintain records of training, monitoring, and corrective actions taken to demonstrate compliance with food safety requirements

These steps will help ensure that the FSMS is effectively implemented and operated in alignment with FSSC 22000 version 6 standards

7. Monitoring and Measurement

Implement monitoring activities for critical control points (CCPs).

Identify all CCPs in the production process.
Establish monitoring procedures for each CCP.
Record monitoring results consistently.
Train staff on monitoring techniques.
Review monitoring data regularly for trends.

Conduct regular inspections and audits of the FSMS.

Schedule inspections and audits at defined intervals.
Use checklists to ensure all areas are covered.
Involve cross-functional teams in the process.
Document findings and areas for improvement.
Communicate results to relevant stakeholders.

Measure performance against established food safety objectives.

Define clear and quantifiable food safety objectives.
Collect data related to food safety performance.
Analyze data to assess compliance with objectives.
Report findings to management for review.
Adjust objectives as needed based on performance.

Here are some additional steps that could be included in the "Monitoring and Measurement" section of a New FSSC 22000 version 6 checklist

Establish and maintain records of monitoring activities for traceability

Utilize statistical process control methods to analyze monitoring data

Review and assess the effectiveness of monitoring methods and techniques

Train staff on monitoring procedures and the importance of accurate data collection

Identify and document non-conformities and take corrective actions as necessary

Perform trend analysis on monitoring data to identify areas for improvement

Ensure calibration and maintenance of monitoring equipment are routinely performed

Communicate monitoring results to relevant stakeholders to promote transparency

Implement verification activities to confirm that monitoring procedures are effective

Schedule and conduct internal audits focusing specifically on monitoring processes

8. Internal Audit

Plan and conduct internal audits of the FSMS.

Define audit scope and objectives.
Schedule audits considering all FSMS components.
Select qualified auditors with relevant expertise.
Prepare audit checklists based on standards.
Conduct audits using systematic and objective approaches.

Document audit findings and identify areas for improvement.

Record observations and evidence during audits.
Categorize findings by severity and type.
Draft an audit report summarizing results.
Highlight areas needing improvement with actionable items.
Share findings with relevant stakeholders for feedback.

Ensure corrective actions are taken to address non-conformities.

Assign responsibilities for corrective actions.
Set deadlines for implementation of actions.
Monitor progress and verify effectiveness of actions.
Document all corrective measures taken.
Review and update relevant procedures as necessary.

Here are some additional steps that could be included in the "Internal Audit" section of a FSSC 22000 version 6 checklist

Define the scope and objectives of each internal audit

Establish an audit schedule to ensure regular assessments of the FSMS

Select and train qualified auditors to conduct the internal audits

Review previous audit findings and corrective actions to assess their effectiveness

Communicate the audit plan and schedule to relevant personnel

Conduct interviews with staff and stakeholders to gather insights on FSMS implementation

Evaluate the effectiveness of the implemented PRPs and other controls

Collect and analyze relevant data and documentation during the audit

Prepare an audit report summarizing findings, conclusions, and recommendations

Present audit results to management for review and discussion

Monitor the implementation of corrective actions and verify their effectiveness

Conduct follow-up audits as necessary to ensure sustained compliance

Review and update the internal audit procedure as needed to reflect changes in the FSMS

Ensure confidentiality and impartiality throughout the audit process

9. Management Review

Conduct regular management reviews of the FSMS.

Schedule reviews at planned intervals.
Ensure participation of relevant management personnel.
Prepare an agenda covering all critical FSMS aspects.
Document the meeting minutes and outcomes.
Follow up on action items from previous reviews.

Evaluate the effectiveness and suitability of the FSMS.

Analyze data related to FSMS performance.
Review compliance with applicable regulations.
Assess feedback from internal and external audits.
Consider changes in operational processes or risks.
Document findings and recommendations for improvement.

Make decisions regarding necessary changes based on review findings.

Discuss proposed changes with management team.
Prioritize changes based on risk assessment.
Assign responsibilities for implementing changes.
Set timelines for completion of changes.
Communicate decisions to all relevant stakeholders.

Here are some additional steps that could be included in the "9. Management Review" section of a FSSC 22000 version 6 checklist

Review the results of internal and external audits related to the FSMS

Assess changes in regulatory requirements and industry standards impacting the FSMS

Analyze trends in monitoring data, including non-conformities and corrective actions

Evaluate feedback from stakeholders, including customers, suppliers, and employees, regarding food safety performance

Review the status of previous management review action items and their effectiveness

Identify opportunities for improvement in the FSMS based on review findings

Establish or revise food safety objectives and performance indicators

Ensure adequate resources are allocated to maintain and improve the FSMS

Document and communicate the outcomes of the management review to relevant stakeholders

Schedule the next management review meeting and determine its focus areas

These steps help ensure a comprehensive management review process that supports continuous improvement and compliance with FSSC 22000 requirements

10. Continuous Improvement

Establish processes for continual improvement of the FSMS.

Identify key performance indicators for FSMS.
Document procedures for regular review of FSMS performance.
Schedule regular meetings for process evaluation.
Utilize data analysis to identify areas for improvement.

Encourage feedback from employees and other stakeholders.

Create anonymous feedback channels for employees.
Organize regular training sessions on FSMS importance.
Implement suggestion boxes and regular surveys.
Review and act upon feedback in a timely manner.

Implement corrective and preventive actions based on monitoring and audit results.

Develop a standardized process for addressing non-conformities.
Document corrective actions taken and their outcomes.
Establish preventive measures based on trends observed.
Ensure communication of actions to all relevant personnel.

This checklist provides a structured approach to implementing and maintaining an effective Food Safety Management System in accordance with FSSC 22000 version 6.

Review checklist periodically for updates.
Ensure all personnel are trained on the checklist.
Integrate checklist findings into continuous improvement plans.
Communicate changes and improvements to all stakeholders.

Here are some additional steps that could be included in the "10. Continuous Improvement" section of a New FSSC 22000 version 6 checklist

Regularly review and update food safety policies and objectives to reflect changes in legislation, technology, and market demands

Conduct training sessions for employees to enhance their understanding of food safety practices and their role in continuous improvement

Analyze trends in food safety incidents and non-conformities to identify areas for improvement

Utilize performance metrics and key performance indicators (KPIs) to assess the effectiveness of the FSMS

Foster a culture of food safety within the organization by recognizing and rewarding employees who contribute to improvements

Benchmark food safety practices against industry standards or competitors to identify best practices

Maintain an open-door policy for reporting food safety concerns and suggestions for improvement

Engage with external stakeholders, such as suppliers and customers, to gather feedback on food safety practices and areas for improvement

Develop action plans based on the feedback received and the analysis of performance data

Review the effectiveness of implemented corrective and preventive actions through follow-up evaluations

Ensure that lessons learned from incidents and audits are documented and communicated to all relevant personnel

Integrate food safety objectives into the organization's overall strategic planning process to ensure alignment and resource allocation

Utilize technology and innovation to enhance food safety practices and processes

These additional steps aim to create a comprehensive approach to continuous improvement within the FSMS, promoting a proactive culture of food safety

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FSSC 22000 version 6

1. Scope of the Food Safety Management System (FSMS)

2. Leadership and Commitment

3. Hazard Analysis and Risk Assessment

4. Prerequisite Programs (PRPs)

5. Food Safety Management System Documentation

6. Implementation and Operation

7. Monitoring and Measurement

8. Internal Audit

9. Management Review

10. Continuous Improvement

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