Introduction

Food safety certification continues to evolve as global food systems become more complex. The latest update of FSSC 22000, known as Version 6 (V6), introduces strengthened additional requirements that food manufacturers, processors, and related organizations must implement to maintain certification.

If your company is certified or preparing for certification, understanding the FSSC 22000 V6 additional requirements is critical. These requirements are mandatory and are frequently a key focus during external audits.

This guide provides a detailed breakdown of the FSSC 22000 Version 6 additional requirements, key changes from previous versions, and practical steps for compliance.

What Is FSSC 22000 Version 6 (V6)?

FSSC 22000 is a Global Food Safety Initiative (GFSI)-recognized certification scheme built upon:

• ISO 22000 Food Safety Management System
• Sector-specific PRP standards (ISO/TS 22002 series)
• FSSC Additional Requirements

Version 6 (V6) was introduced to strengthen risk-based thinking, enhance supply chain transparency, and address emerging food safety challenges including food fraud, food defense, and environmental monitoring.

Organizations were required to transition to Version 6 within the defined audit timeline to maintain certification status.

Overview of FSSC 22000 V6 Additional Requirements

The additional requirements in Version 6 go beyond ISO 22000 and focus on high-risk areas that significantly impact food safety and public health.

Below are the most important additional requirements under FSSC 22000 V6.

1. Food Fraud Prevention (Enhanced Under V6)

Food fraud remains a global concern involving substitution, adulteration, and misrepresentation.

Under FSSC 22000 Version 6, organizations must:

• Conduct a documented food fraud vulnerability assessment
• Identify raw materials at risk of economically motivated adulteration
• Implement mitigation strategies
• Review assessments periodically

Version 6 places greater emphasis on keeping assessments dynamic and risk-based rather than static documents prepared only for audit purposes.

Examples of high-risk materials:

• Spices
• Olive oil
• Dairy ingredients
• Meat products
• Honey

Businesses must demonstrate active monitoring of supplier risks and global fraud trends.

2. Food Defense Plan

Food defense focuses on preventing intentional contamination.

Under Version 6, organizations must:

• Perform a documented threat assessment
• Identify vulnerable processing steps
• Implement mitigation controls
• Restrict facility access
• Train employees on food defense awareness

Facilities should evaluate:

• Visitor controls
• Chemical storage areas
• IT system vulnerabilities
• Security systems

Auditors under V6 increasingly evaluate whether food defense measures are practical and effectively implemented—not just documented.

3. Environmental Monitoring Program (EMP)

Environmental monitoring continues to be a strong focus in Version 6, particularly for high-risk food categories.

Organizations must:

• Establish a risk-based environmental monitoring program
• Define sampling zones
• Document corrective actions
• Conduct trend analysis

Ready-to-eat facilities require stricter controls due to pathogen risks such as Listeria.

Version 6 emphasizes verification activities and documented evidence of environmental control effectiveness.

4. Allergen Management Strengthening

Allergen mislabeling is one of the leading causes of food recalls globally.

Under FSSC 22000 V6, organizations must:

• Conduct allergen risk assessments
• Implement cross-contact prevention measures
• Validate cleaning procedures
• Verify label accuracy
• Train employees

Version 6 reinforces the need for cleaning validation—not just cleaning procedures on paper.

5. Equipment Management and Hygienic Design

Equipment suitability remains a critical area under Version 6.

Organizations must ensure:

• Equipment is fit for purpose
• Food-contact materials are safe
• Preventive maintenance programs exist
• Temporary repairs are controlled
• Tools are hygienically stored

Poor equipment design can create microbial harborage points, increasing contamination risks.

V6 requires stronger documentation and verification of maintenance effectiveness.

6. Management of Services and Purchased Materials

Supply chain risks have grown significantly in recent years.

Under Version 6, businesses must:

• Evaluate and approve suppliers
• Monitor supplier performance
• Maintain specifications
• Verify compliance
• Control outsourced processes

This includes services such as:

• Pest control
• Calibration services
• Transport providers
• Cleaning contractors

Supplier verification must be risk-based and documented.

7. Product Labeling and Claims Control

Incorrect labeling can lead to recalls and regulatory action.

Version 6 requires:

• Verification of label accuracy
• Compliance with regulatory requirements
• Control of allergen declarations
• Validation of product claims

Organizations exporting products must ensure labels meet the legal requirements of destination countries.

8. Transport and Storage Controls

Food safety risks extend beyond the production facility.

Under FSSC 22000 V6, organizations must verify:

• Temperature control during transport
• Vehicle cleanliness
• Segregation of incompatible materials
• Sealing and tamper evidence
• Documentation and traceability

Cold chain validation is especially critical for perishable goods.

9. Corrective Action and Root Cause Analysis (Stronger Emphasis)

Version 6 increases focus on effective root cause analysis.

Organizations must:

• Identify true underlying causes of nonconformities
• Implement sustainable corrective actions
• Verify effectiveness
• Prevent recurrence

Auditors expect structured methodologies such as 5-Why or Fishbone analysis.

Superficial corrective actions are commonly cited as major nonconformities during audits.

10. Quality Culture (New Emphasis in V6)

One of the most notable updates in Version 6 is the stronger focus on food safety and quality culture.

Organizations are now expected to:

• Demonstrate leadership commitment
• Promote employee engagement
• Encourage open reporting
• Support continuous improvement

Food safety culture must be visible through behavior, communication, and performance metrics—not just policies.

Key Differences Between Version 6 and Previous Versions

FSSC 22000 V6 introduces:

• Greater emphasis on food safety culture
• Stronger verification requirements
• Increased documentation expectations
• More structured risk assessments
• Enhanced supply chain oversight

Organizations transitioning from Version 5.1 needed to conduct a formal gap analysis before their V6 audit.

Why FSSC 22000 V6 Matters for Public Health

From a public health perspective, Version 6 strengthens preventive controls across the food supply chain.

The additional requirements help:

• Reduce contamination risks
• Prevent food fraud incidents
• Improve allergen control
• Strengthen traceability
• Enhance emergency preparedness

Certification under V6 demonstrates a company’s commitment to global food safety standards and consumer protection.

How to Prepare for an FSSC 22000 V6 Audit

To ensure compliance with Version 6:

1. Conduct a Gap Analysis

Compare your current system against V6 requirements.

2. Update Risk Assessments

Review food fraud, food defense, and allergen risks.

3. Strengthen Documentation

Ensure procedures align with actual practices.

4. Train Employees

Food safety culture depends on awareness at all levels.

5. Improve Internal Audit Programs

Verify implementation effectiveness—not just paperwork.

Common Nonconformities Under Version 6

Auditors frequently identify:

• Weak food fraud assessments
• Incomplete environmental monitoring records
• Poor root cause analysis
• Inadequate allergen validation
• Insufficient supplier monitoring

Avoiding these weaknesses significantly increases your chances of successful certification.

Final Thoughts

The FSSC 22000 Version 6 (V6) additional requirements represent a stronger, more preventive, and risk-based approach to food safety management.

Organizations that proactively align with V6 not only maintain certification but also enhance consumer confidence, regulatory compliance, and operational efficiency.

Rather than viewing these additional requirements as compliance burdens, food businesses should see them as strategic tools for protecting brand integrity and public health.

References

1. FSSC 22000. (2023). FSSC 22000 Scheme Version 6 – Official Scheme Documents.
   Available at: https://www.fssc.com/schemes/fssc-22000/documents/
2. Global Food Safety Initiative (GFSI). (2023). GFSI Benchmarking Requirements Version 2020.1.
   Available at: https://mygfsi.com/how-to-implement/basics/benchmarking-requirements/
3. International Organization for Standardization (ISO). ISO 22000:2018 Food Safety Management Systems — Requirements for any organization in the food chain.
   Available at: https://www.iso.org/standard/65464.html
4. Codex Alimentarius Commission. (2020). General Principles of Food Hygiene (CXC 1-1969, Revised 2020).
   Available at: https://www.fao.org/fao-who-codexalimentarius/en/
5. Food and Agriculture Organization of the United Nations (FAO) & World Health Organization (WHO). Food Safety Risk Analysis Guidelines and Publications.
   Available at: https://www.fao.org/food-safety/en/