The 7th Version of FSSC 22000 was published by the FSSC Foundation on May 01, 2026. Version 7 has a 12-month transition window to allow organizations to prepare for the new version and certification bodies to implement and obtain accreditation. Businesses will continue to be inspected through V.6 until April 30, 2027. The first audits of Version 7 will begin on May 01, 2027, and all organizations must complete the V7 upgrade audit before April 2028.
The FSSC22000 Foundation has released a version 7 Upgrade Process document detailing migration requirements and a version of the plan that highlights the changes between Version 6 and Version 7.
The main reasons to update to V7 are:
-Inclusion of the new ISO 22002-x series on Prerequisite Programs
– Aligning the Certification Scheme with the Global Food Safety Initiative (GFSI) 2024 benchmarking requirements
– Strengthening requirements to support organizations’ contribution to achieving the UN Sustainable Development Goals (SDGs)
-Providing a more defined structure for dividing food chain (sub)categories
– Editorial changes and corrections as part of continuous improvement
The main changes in FSSC 22000 Version 7 are as follows;
V.7 has been made compatible with ISO 22003, ISO22002 revisions and additional changes and changes to be made in ISO 22000.
In V.7, food company category codes have been updated according to ISO 22003: 2022 revision changes.
The changes made to the Requirements for Entities to be Inspected are as follows:
-New versions of the ISO 22002 series that organizations are responsible for implementing have been defined according to their categories and codes.
-It is stated that all changes in the ISO 22000 standard must be implemented in FSSC 22000.
There are also the following changes regarding the FSSC 22000 Annex requirements:
-Enterprises operating in the BIII category (pre-processing of herbal products) are required to meet emergency purchasing requirements.
-In case there is no legal legislation to be taken as reference in the preparation of raw material and final product specifications; It is mandatory that microbiological chemical, physical and properties be based on scientific data.
-It has been added that people who prepare food defense hazard analysis and food defense plans regarding Food Defense must have sufficient knowledge and competence in this regard.
-Food Fraud hazard analysis and risk assessment plan must be made by people with sufficient knowledge and competence.
-In businesses that produce pet food, the allergen management substance is allowed to be treated as a “non-applicable substance” if there is no legislation regarding allergens that may be in animal food and there is no declaration on the product.
-Senior management must provide the necessary support to establish a positive Food Safety and Quality Culture and, where appropriate, ensure the demonstrable involvement of all staff in safe production and handling.
-Verification of prerequisite programs; It has also been made mandatory for catering, retail, wholesale and e-commerce businesses.
-According to changes in the design and product development article; Conducting production and shelf life trials has become a requirement for companies in categories BIII, C, D and K in order to verify that the product formulation and processes can produce a safe product and meet customer requirements.
-Another item added to the design and product development article is that manufacturers who produce primary packaging and packaging materials should consider the following principles when designing a new packaging or making changes to the packaging material:
i.Providing effective preservation and protection to protect the product from deterioration and damage at all stages of the supply chain
ii.Protecting and extending the shelf life of the packaged product
iii. Minimizing food loss and waste
iv. Providing clear communication to consumers about how food will be processed, stored and prepared.
-Article 5.14 has been completely revised and includes traceability requirements for products falling into the C0 (pre-processing of animal products) category. Establish, implement and maintain appropriate procedures and systems to ensure traceability of all edible parts of the carcass (including blood intended for human consumption) until the carcass is deemed fit for human consumption.
-The determination of policies and targets sub-article in the article related to food waste and waste prevention has been arranged to be compatible with sustainability standards such as ISO 46001. Goals and clear and measurable activities to achieve these goals should be determined on a deadline basis.
-Requirements for multi-site businesses have been expanded to include businesses in category BIII.
For more information, please visit the FSSC 22000 website.