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    2.5 FSSC 22000 Additional Requirements: Management of Services and Purchased Materials

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    Wasim Arshad
    The document outlines requirements for managing services, purchased materials, product labeling, food defense, food fraud mitigation, and allergen management for organizations certified under the FSSC 22000 standard. Key requirements include having documented procedures for procurement, conducting threat and vulnerability assessments to identify risks, developing and implementing mitigation plans based on the assessments, and having an allergen management plan that identifies allergens handled and control measures to prevent cross-contamination. Certified organizations must also follow logo use guidelines and are not permitted to use the FSSC 22000 logo on products or in ways that imply certification of a product or service.

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    2.5 FSSC 22000 Additional Requirements: Management of Services and Purchased Materials

    Uploaded by

    Wasim Arshad
    351 views5 pages
    The document outlines requirements for managing services, purchased materials, product labeling, food defense, food fraud mitigation, and allergen management for organizations certified under the FSSC 22000 standard. Key requirements include having documented procedures for procurement, conducting threat and vulnerability assessments to identify risks, developing and implementing mitigation plans based on the assessments, and having an allergen management plan that identifies allergens handled and control measures to prevent cross-contamination. Certified organizations must also follow logo use guidelines and are not permitted to use the FSSC 22000 logo on products or in ways that imply certification of a product or service.

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    The document outlines requirements for managing services, purchased materials, product labeling, food defense, food fraud mitigation, and allergen management for organizations certified under the FSSC 22000 standard. Key requirements include having documented procedures for procurement, conducting threat and vulnerability assessments to identify risks, developing and implementing mitigation plans based on the assessments, and having an allergen management plan that identifies allergens handled and control measures to prevent cross-contamination. Certified organizations must also follow logo use guidelines and are not permitted to use the FSSC 22000 logo on products or in ways that imply certification of a product or service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    351 views5 pages

    2.5 FSSC 22000 Additional Requirements: Management of Services and Purchased Materials

    Uploaded by

    Wasim Arshad
    The document outlines requirements for managing services, purchased materials, product labeling, food defense, food fraud mitigation, and allergen management for organizations certified under the FSSC 22000 standard. Key requirements include having documented procedures for procurement, conducting threat and vulnerability assessments to identify risks, developing and implementing mitigation plans based on the assessments, and having an allergen management plan that identifies allergens handled and control measures to prevent cross-contamination. Certified organizations must also follow logo use guidelines and are not permitted to use the FSSC 22000 logo on products or in ways that imply certification of a product or service.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 5

    2.

    5 FSSC 22000 ADDITIONAL REQUIREMENTS


    2.5.1 MANAGEMENT OF SERVICES AND PURCHASED MATERIALS
    a) Laboratory analysis services shall be conducted by a competent laboratory (including
    both internal and external laboratories as applicable)
    b) The organization shall have a documented procedure for procurement in emergency
    situations to ensure that products still conform to specified requirements and the supplier
    has been evaluated.
    c) The organization shall have a policy for the procurement of animals, fish and seafood that
    are subject to control of prohibited substances (e.g., pharmaceuticals, veterinary
    medicines, heavy metals, and pesticides);
    d) The organization shall establish, implement, and maintain a review process for raw
    material and finished.
    e) .N/A

    2.4.2 PRODUCT LABELING AND PRINTED MATERIALS (ALL FOOD CHAIN


    CATEGORIES)
    a) The organization shall ensure that finished products are labelled according to all
    applicable statutory and regulatory requirements.
    b) Where a product is unlabeled, all relevant product information shall be made available to
    ensure the safe use of the food by the customer or consumer.
    c) Where a claim (e.g. allergen, nutritional, method of production, chain of custody, raw
    material status, etc.) is made on the product label or packaging, the organization shall
    maintain evidence of validation to support the claim and shall have verification systems in
    place, including traceability and mass balance, to ensure product integrity is maintained.
    d) N/A

    2.4.3 FOOD DEFENSE (ALL FOOD CHAIN CATEGORIES)


    2.5.3.1 THREAT ASSESSMENT
    The organization shall have a documented procedure in place to:
    a) Conduct and document the food defense threat assessment, based on a defined
    methodology, to identify and evaluate potential threats linked to the processes and
    products within the scope of the organization; and
    b) Develop and implement appropriate mitigation measures for significant threats.

    2.5.3.2 PLAN
    a) The organization shall have a documented food defense plan, based on the threat
    assessment, specifying the mitigation measures and verification procedures.
    b) The food defense plan shall be implemented and supported by the organization’s FSMS.
    c) The plan shall comply with applicable legislation, cover the processes and products within
    the scope of the organization and be kept up to date.
    d) For food chain category FII, in addition to the above, the organization shall ensure that
    their suppliers have a food defense plan in place.

    2.4.4 FOOD FRAUD MITIGATION (ALL FOOD CHAIN CATEGORIES)


    2.5.4.1 VULNERABILITY ASSESSMENT
    The organization shall have a documented procedure in place to:
    a) Conduct and document the food fraud vulnerability assessment, based on a defined
    methodology, to identify and assess potential vulnerabilities; and
    b) Develop and implement appropriate mitigation measures for significant vulnerabilities.
    The assessment shall cover the processes and products within the scope of the
    organization.
    2.5.4.2 PLAN
    a) The organization shall have a documented food fraud mitigation plan, based on the
    output of the vulnerability assessment, specifying the mitigation measures and
    verification procedures.
    b) The food fraud mitigation plan shall be implemented and supported by the organization’s
    FSMS.
    c) The plan shall comply with the applicable legislation, cover the processes and products
    within the scope of the organization and be kept up to date.

    2.4.5 LOGO USE (ALL FOOD CHAIN CATEGORIES)


    a) Certified organizations, Certification Bodies and Training Organizations shall use the
    FSSC 22000 logo only for marketing activities such as the organization’s printed matter,
    website, and other promotional material.
    b) In case of using the logo, the certified organization shall request a copy of the latest
    FSSC logo from their Certification Body, and comply with the following specifications:

    Color PMS CMYK RGB #


    Green 348 U 82/25/76/7 33/132/85 218455
    Grey 60% black 0/0/0/60 135/136/138 87888a
    Use of the logo in black and white is permitted when all other text and images are in black and
    white.
    c) The certified organization is not allowed to use the FSSC 22000 logo, any statement or
    make reference to its certified status on:

    i. a product;
    ii. its labelling;
    iii. its packaging (primary, secondary or any other form);
    iv. certificates of analysis or certificates of conformance (CoA’s or CoC’s);
    v. in any other manner that implies FSSC 22000 approves a product, process, or
    service and
    vi. where exclusions to the scope of certification apply.

    2.4.6 MANAGEMENT OF ALLERGENS (ALL FOOD CHAIN CATEGORIES)


    The organization shall have a documented allergen management plan that includes:

    a) A list of all the allergens handled on site, including in raw materials and finished products;
    b) Risk assessment covering all potential sources of allergen cross-contamination;
    c) Identification and implementation of control measures to reduce or eliminate the risk
    of cross-contamination, based on the outcome of the risk assessment; and
    d) Validation and verification of these control measures shall be implemented and
    maintained as documented information. Where more than one product is produced in
    the same production area that have different allergen profiles, verification testing shall be
    conducted at a frequency based on risk, e.g. surface testing, air sampling and/or product
    testing;
    e) Precautionary or warning labels shall only be used where the outcome of the risk
    assessment identifies allergen cross-contamination as a risk to the consumer, even
    though all the necessary control measures have been effectively implemented. Applying
    warning labels does not exempt the organization from implementing the necessary
    allergen control measures or undertaking verification testing;
    f) All personnel shall receive training in allergen awareness and specific training on allergen
    control measures associated with their area of work;
    g) The allergen management plan shall be reviewed at least annually, and following any
    significant change that impacts food safety, a public recall or a product withdrawal by the
    organization as a result of an allergen/s, or when trends in industry show
    contamination of similar products relating to allergens. The review shall include an
    evaluation of the
    effectiveness of existing control measures and the need for additional measures.
    Verification data shall be trended and used as input for the review.
    h) For Food Chain Category D: Where there is no allergen-related legislation for the country
    of sale pertaining to animal feed, this section of the Scheme requirements may be
    indicated as ‘Not Applicable,’ unless a claim relating to an allergen status has been made
    on the animal feed.
    d) For food chain category FII, in addition to the above, the organization shall
    ensure that their suppliers have a food fraud mitigation plan in place.

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