Key Requirements for FSSC 22000 Certification

If your company is planning to export, supply to big retailers, or enter international food supply chains, FSSC 22000 Version 6 is one of the most recognised and trusted food safety certifications worldwide.

Unlike basic food safety programs, FSSC 22000 requires a holistic, structured, and fully documented Food Safety Management System (FSMS).

Here are the key requirements you must fulfil to be certified:

1. Implement ISO 22000:2018 Requirements

FSSC 22000 is built on ISO 22000, which defines the core Food Safety Management System structure, including:

Food Safety Policy & Objectives
Top management must set a clear policy and measurable goals for food safety.

Risk-Based Thinking
You must identify food safety risks at every stage and implement controls.

Management Commitment
Leadership must actively support the system through communication, resources, and accountability.

Planning & Documentation
A complete FSMS must be documented, updated, and accessible.

2. Apply Industry-Specific PRPs (ISO 22002-100:2025)

FSSC 22000 Version 6 now uses ISO 22002-100:2025 as the core PRP requirement, replacing the previous ISO/TS 22002 series.

Key PRP Areas in ISO 22002-100:2025

• Facility Design & Layout – zoning, workflow, drainage, hygienic materials

• Utilities – water quality, steam, air filtration, compressed air

• Cleaning & Sanitation – validated procedures, verification, frequency

• Pest Management – monitoring, prevention, contractor control

• Equipment & Maintenance – hygienic design, calibration, planned maintenance

• Personnel Hygiene – hygiene rules, protective clothing, training

• Allergen Management – segregation, cross-contact control, accurate labels

• Supplier Control – approval, monitoring, ingredient risk assessment

• Storage & Distribution – FIFO/FEFO, temperature control, segregation

• Waste Management – safe disposal, environmental control

3. Conduct Hazard Analysis Using HACCP Principles

FSSC 22000 requires a complete HACCP and risk assessment to identify:

• Biological hazards

• Chemical hazards

• Physical hazards

• Allergen risks

• Food fraud risks

• Food defense threats

You must determine CCPs, OPRPs, and implement validation, verification, and monitoring.

4. Meet FSSC Additional Requirements (Version 6)

Beyond ISO 22000 and PRPs, FSSC adds its own mandatory requirements:

Food Fraud Prevention
Assessment + mitigation plan + monitoring.

Food Defense / Biovigilance
Protection against intentional contamination.

Allergen Management
Cross-contamination control, zoning, label accuracy.

Environmental Monitoring Program (EMP)
Microbiological swabbing for hygiene verification (especially for RTE products).

Product Labelling & Claims
Labels must follow legal requirements and be consistent with formulation.

Transport & Storage Requirements
Clear conditions for temperature, hygiene, traceability.

Quality Control (New in Version 6)
Controls for quality defects, customer complaint management, product quality consistency.

Equipment Management
Calibration, verification, and hygienic design requirements.

5. Establish an Effective Traceability System

You must be able to trace every product one step forward and one step back within 4 hours during an audit.

This includes:

• Batch coding

• Raw material tracking

• Finished goods traceability

• Mass balance exercises

6. Create a Full Internal Audit Program

FSSC requires a competent internal audit team to perform:

• System audits

• PRP audits

• HACCP audits

• Site inspections

• GMP inspections

• Mock recalls & traceability tests

Audits must be well-documented with corrective actions.

7. Conduct Management Review Annually

Management must formally review:

• Audit results

• Customer complaints

• Food safety incidents

• Verification activities

• Achievement of objectives

• System performance and improvements

This shows top management involvement.

8. Establish Incident Management & Recall Procedure

You must demonstrate the ability to:

• Identify nonconformities

• Quarantine affected products

• Conduct recalls

• Notify customers

• Complete root cause analysis

Mock recalls are typically required by certification bodies.

9. Train All Employees

Everyone must understand their food safety responsibilities, including:

• GMP & hygiene

• CCP/OPRP monitoring

• Allergen control

• Food defense

• Emergency procedures

• Documented SOPs

Training must be recorded and evaluated.

10. Maintain Continuous Improvement

FSSC 22000 is not a one-time project—it requires:

• Regular updates

• Corrective actions

• System reviews

• Document control

• Improvement plans

A dynamic system shows auditors that the FSMS is truly effective and working.