Name: Understanding FSSC 22000 Version 6: Key Changes and Benefits
Uploaded: 2025-12-02T12:16:04.106Z
Duration: 1 h 5 min 28 s
Description: Understanding FSSC 22000 Version 6: Key Changes and Benefits

Transcript for "Understanding FSSC 22000 Version 6: Key Changes and Benefits": Good afternoon, and welcome to today's NSF webinar presented in collaboration with FSSE. I'm Karen Buerta. I'm the business manager for NSF, for food safety system certification and supply assurance programs in the manufacturing sector in Africa. So I'm based in Marmosbury in the Western Cape of South Africa. But today, we've got we're lucky to have people join us from all over the the globe. So, please, if you if you look on your screen on the top right hand side, there's a question and answer section and also a chat section. So please put your name and your location or your country in the in the chat so we can we can greet all of you. So but I'm also now going to introduce Jason. We're very privileged to have him on the call today. He is the regional market representative for Foundation FSSE in Africa. His role is to support the industry stakeholders to expand FSSE certification across the continent. He's also very experienced in the food industry and really the perfect person to present today's webinar. Thank you, Jason, and welcome. Thank Alright. So thank you everyone, Corey. again to join us today. I hope you you find it today's webinar insightful. Also, those who will be watching the recording, welcome to you as well. So just to highlight the agenda for today, so we'll, we'll I'll do a quick introduction to NSF, and then I'll hand over to Jason who's going to to present most of the FSC topics. So the introduction to FSC benefits, additional requirements. Then there will be a quick section on the new ISO changes, that was published in 2025, and then we'll have our question and answer session. So, please, if you think of a question during the presentations, please pop it in the in the q and a section, and we will, address it afterwards. And just to take note, all attendants will receive a copy of this presentation. If you do not receive a copy, please just pop me an email. There my email address is on the slide, and, I'll make sure that you receive one. Okay. So NSIF, we who is NSIF? We're the trusted global authority in the food and water and health industries. Our mission is to improve human and planet health, which has been our focus since 1944. For eighty years, our expertise has allowed companies to adapt, innovate, and deliver products and services people can trust. So we have we have about 3,000 team members across the world delivering outstanding services to our clients. In addition to set system certification, we also deliver various others other services. It is expanding global footprint includes offices and laboratories in various strategic locations. Our main regions include North America, Latin America, Europe, Middle East and Africa, Asia Pacific, and Greater China. So NSF services support our mission in various specific sectors. For instance, the food sector, water industry, and life sciences. And then we also support management systems of all of these, in all of these sectors. Our services also include certification and supplier assurance programs, advisory or consulting and training, retail and food services, as well as food equipment and chemical registration and certification. But you're welcome if you have a question, you're welcome to contact me anytime, to see if we can, have we if we have a solution for your for your industry. So on this note, let me hand over to Jason and more about FSCC 22,000 version six. Thank you, and welcome, everyone. As Corinne already mentioned, I my name is Jason Eiman. I am the, market representative for Foundation FSOC in Africa. And my role specifically is to assist, certification bodies, accreditation bodies, and certified organizations, in whatever technical and market, requirements they might have. Specifically market related, although we do have a technical department that looks off the technical aspects and our IT department that looks off the the IT program. But as the representative for Africa, if you do not get any joy from head office, you're more than welcome to contact me directly, and I can see if I can assist the next life for you. So today, we're going to talk about XSE 22,000 version six. I know some of you might be aware that we are in process of, developing version seven. I'll talk briefly about that at the end of the, presentation. But for now, we're just going to be going through the actual requirements for version six. So why choose FSSE? K. It's a robust framework and effective food safety management system. As you all know, it is based on existing ISO standards, and then, obviously, that benefits for harmonization with other ISO systems like ISO 14, ISO 9,000. We do have a lot of clients internationally that actually have EFCC 22,000 as their food safety system with ISO 9,000 as a healthy system where it is required. And then there has also been instances where EFCC has been incorporated into four integrated systems that have the 45,000, 14,000, and 9,000. It's science based, developed by international experts, so we do have a board of stakeholders, which has representatives from different organizations and representatives from industry to help us when we make decisions and when we are developing our new our schemes or upgrades to our schemes. Your chief is, recognized as I'm sure you all know. We do have a very robust integrity program, which I'll talk about a little bit later. And, obviously, we do look at specific sectors, which we'll also go through later and also with the upcoming perhaps changes that they might be happening. And then it covers the entire, food supply chain with the exception of agriculture. Just give me one second. I should actually get my screen to change. So the structure of EFISSC, as I'm sure you all know, we look at the ISO 22,000 requirements. We look at the technical specifications, and then we have our own, prerequisite programs or and I'm sorry. Our own additional requirements that we look at that makes up the full GFSI scheme. And we are, as I said, benchmarked, and we do compete with the other GFSI schemes as well. The advantage with our system versus our competitors is that our system is not product certification, but it's a quality management system certification. So we do differ slightly in the way we approach our orders. This is our new brand identity. We look at creating we were looking to create a better world and providing trust and impact in the food and related industries. So we do look at three aspects of our business. The first one being our schemes and assurances. So that is your EFSC 22,000 full scheme, and it is our EFSC 24,000 for our full scheme, which looks after the social development and sector. Our digital solutions has to do with our MSF on-site system, which is an, electronic system where good companies and certification bodies can see all the organizations that they are responsible for and look at certificates, look at reports. You can create the actions. So it gives you a nice, clear view of what's happening with the specific, certificate, certified organization. And then we also talk about our com our capacity building program, which is the FSSC 22,000, development program. We've had a webinar on that about a month ago. But, yeah, it is something that I'm pushing in Africa. I do believe there's a big market for the development program in Africa, and I'm hoping it gets adopted, with the version two, which was released in June quite a lot in Africa. So our integrity program. So So if we see this ongoing monitoring system of our licensed series to ensure that we meet the screening requirements are met. K? And this leads to reliable orders and consistency. With our integrity program, our certification bodies get do receive assessments from our IP, assessors. That can happen depending on the on the scoring of the of the certification body once a year if it's very good. Sorry. Once every three years if it's really good, or it can happen, annually depending on on the issues that might have been found within the system. We also have a system where our IP auditors will do a desk review of specific audits. So what happens there is the IP assessors will pay a certification or certified organization's, report and scrutinize everything with regards to that audit. Then you can order the competency, then you can the duration of the audit, then you can the scopes that the auditors, might have might have or might not have, and that will then be fed back to the certified organizations. When issues are picked up, the certified organization or the certified cert certification body, might receive a request to perform corrective actions. And it also helps with, reducing the demand for second party orders because, again, the FSSC 22,000 system does look at the full ISM, system, program. It looks at the technical space and it looks at our additional requirements, which I'll go into detail with a bit later. And then what our integrated program covers, we look at the licensing. So the approval for every certification body needs to have obtained a license to be able to perform XSE 22,000 audits. We then look at, performance evaluation of the certification body. We look at onboarding. How do they onboard the auditors? How do they ensure the auditors competency? We look at the royalty and the performance program, which we have, and that is where the, certification body gets a score based on any different systems where four LEAFs is is excellent, and one or two LEAFs means that there's quite a lot of work that needs to be done by the certification body. We look at the, integrity of our audits and our certification program. And like I said, that's done through office assessments, by IP auditors, and through these reviews, which again occurs based on the frequency that it occurs based is based on the performance of the certification body. And we also considered brand protection, under our IT program, which where we deal with complaints. We always say that complaints should first go to the certification body, and certification body should then try and deal with complaints. But if it is if it's not resolved on the certification body or it's a serious event, then it can be escalated to the foundation. Any compliance breaches by certified organizations or certification bodies can result in either nonconformance or can result in what we call a yellow card or red card and eventually become a sanction. And then our knowledge levels, we ensure that all auditors that perform audits to EFCC 22,000 get calibration through our online, learning system. This is done through harmonization sessions, through webinars, and articles that is published regularly on our website. And then, also, we have a customer support system, which is known as myFSSC, And CEOs and CDs and assurance, well, sorry. Yeah. Education bodies can raise tickets and ask questions directly to our IT team, our IT team, or our technical team. And then this is our market and development team. So we have placed the market development representatives or liaisons strategically throughout, the globe. And you'll notice that, this is my team, the team I work with, which is led by Colin Morgan. He's the market development director, and he's based in The UK. Owen looks after our electronic system, which is the emphasis on-site and digital solution system, and he's based in The Netherlands. Alice looks after emphasis in twenty four thousand, and she's the market of income manager for it. She's also based in The UK. And then the representative is based across the world with myself, looking after the, whole continent of Africa. And now the benefits of FLC 22,000, As mentioned before, it's fully aligned with the ISO 22,000 standard. As you'll see there, the comparisons between the two, management system approaches used. It's based on the HACCP and codex elementarius, focused on continuous improvement and food safety management systems. It's a risk based audit. K. There's quite a lot of food, chain sorry. Food supply chain coverage as well. So it aligns 100 with the ISO 22,000 system. Other benefits, we've mentioned before it is GFSI recognized, and it's, globally accepted because of that. We do have quite a robust integrity program, which we just spoke to the past. We have visibility through our public register, where you can see which organizations are actually certified to FSSE. With the on-site system, you get a bit more in-depth look at it, but there is a, a free register that you can look and see if an organization will confirm that an organization has, FSSC 22,000 certification. When I checked just before the webinar, we are currently sitting on 59,920 certificates globally, which is, certified organizations globally. So we we are growing quite a bit. Our aim is to try and hit 40,000 before the end of the year, which is pretty much by the end of this month, and we are quite hopeful that we will get there. And then, yeah, like I said, we have got the development program for SMEs that we can use as a stepping stone. So the nice thing about the version two of the development program is that it now incorporates full HACCP. Before, we had a level one and a level two. Now we only have one level. So you'll go in. It'll be one day to one and a half days depending on the number of staff you have. And it's a nice assessment to have to check your readiness for full certification. There's been organizations that's been on it for a few years, and then, eventually, they, sort of progressed towards full certification. Some of our organizations has had the assessment, and two, three months later, they realized, you know what? We can actually go full certification, and that's what they do. Remember, with our management system approach, we look at a three year certification cycle. So it'll be your stage one and stage two audit, which is your initial audit. We then have two surveillance audits of which one must be unannounced. And then after that three year period, you then go for a recertification, which is usually about two two thirds of the length of your original audit. And that, will then initiate the next key the next three year cycle. Also, we're quite competitive in pricing because we are a not for profit organization. We have a very low annual certification, fee that we do charge for us as a means. Again, we've added additional food loss and waste requirements to support silo breaking approach and also then contribute towards the, sustainable development goals, set out by the UN. K. We're now also with version six incorporate quality parameters, which I'm sure you all are aware. And you'll notice that the number one, requirement that we we've been finding, nonconformances has been quality control. I don't think it's because organizations don't have quality control. I just think the interpretation of the requirements and what EFCC is is specifically looking for in that, requirement, has not not been under a 100% understood. For example, we're looking for policies, we're looking for, you know, the trying to think of all the all the requirements. But when you think of it, it's basically being for to see if you have parameters set for quality and how you manage those parameters. Do you have a product release system in place? Have you identified any objectives for for quality, not just food safety? So when all of this come to your site, they will look for quality and food safety objectives. So if you have and and and this is what I picked up when I was, in doing audits annual. So, managing the system. That a lot of times they, organizations forget to add the quality objectives, and they only show free safety objectives. So just remember, also, whichever way you manage it is fine, but just ensure that you've got both. Another way we've tried to enhance our system is by adding QR codes. And the nice thing about the QR code is you can go with your phone, scan, and it takes you directly to our website. We will be able to see if the certificate is still valid. We've extended the, scope and category of f two for the trading and brokering, single brokering sections or sectors. And then also, further development scheme documents will get our understanding. So now there's guidance documents, there's interpretations that is available online freely for you to go and download it out with the implementation of the scheme. And then additional benefits for, again, is the additional food loss and waste requirement, like I said. So one of the biggest issues we find with this and where nonconformances, tend to occur is where organizations identify food loss and waste in their system, but they don't give any target. So it needs to be measurable. There needs to be some form of target. So, for example, if you're gonna if you say you want to reduce it, you need to be able to say you wanna reduce it by x percentage and then give a time line so that it is measurable. And when the auditors come to the follow-up order, they can see that. And that is the area where a lot of organizations tend to they basically just say, we wanna drop or we wanna, you know, reduce food loss and waste, but with no strategy, with no, target, with nothing that is, that we can actually have in the gut and see if it's actually measurable. And with that said, we're gonna go into our additional requirements. So additional requirements. I'm not gonna go through everyone, but I am gonna go through where there were some changes made. Also, remember that there is going to be some slight changes with the new versions. However, this version six will still be around for, a particular amount of time, so it's really important that you try and get, this correct because, again, this is where we pick up, nonconformances on a regular basis. So the management of services and purchase material, the use of recycled packaging as well as your input. This is also an area that has had a lot of nonconformances where people don't seem to understand what is required. K? And all we're looking for here is that you need to establish criteria related to the use of recycled packaging as a raw material and, into your production. So ensure that the raw material that you're using meets your legal, whatever country you're in, meets the legal requirements there and obviously meets the cost requirements. And that is what the auditors were being paid for. So it's not that you cannot use it. It's not that there's restrictions. It's just that when you're going using recycle material and ensure you meet the legal and customary requirements, control on of, claims on your packaging again. Where are your claims? Things like allergens, nutritional, information, getting a production, chain of custody, etcetera. The organization must maintain a validation to support the claim. So what we're looking for here is, if there's a nutritional claim, for example, we would then expect to see the lead lead results, lab results, or testing results for the claim to validate that the claim and support and check that the claim is actually being validated and each direct One of the and this can become a a big concern. It can become a a major, a nonconformist in some cases. Depending on what you claim, it could become a critical nonconformist as well. When you claim an allergen or especially allergen free, you need to make sure that you've got that, test to prove that your product is actually free of the specific allergen you're you're mentioning. If you talk about chain of custody for sustainability purposes, for example, they need to have those events. So it's all about whatever claim you make on a product, you must ensure that you have got the information readily available to be able to prove that. And, again, the these in some cases, you can use historical information. In some cases, you can use scientific information that should be available. I mean, if you think of, fresh produce, for example, you know, the the composition of a of a, natural product won't change that much and much, and you could use that, information, the historical information and scientific information as part of your validation, but it's always useful to do a a test as well. Might not be compulsory, but definitely useful. Again, product labeling. Again, here, we're looking at the approval of the artwork. And, again, just ensuring that whatever is whatever claims, again, you're making here, that you are that you are again being able to to prove that. So your artwork print control procedures established. We need to see that your printing is consistent. We need to have a look at the, gold standard if you have something like that versus what is being produced online. These are the check that's being done. So we're looking at the packaging that you have in terms of your your your gold standard versus the packaging that's actually on the line. Line changeovers, for example, is something we'll be looking at as well. Do you have, any kind of, method for detecting any errors on the on the action label? So those are the are the type of non or or nonperformances, but those are the type of, conformances we are looking for here as well. And then also, like I said, account for any unused printing products. You have something like that in place, segregation of different print variations. You have some again, it might not seem that important from a food safety perspective Unless you start thinking about allergens and, you know, most type of things, for example, where there are products that can look fairly similar but might contain an allergen, things like sauces, and you use the incorrect packaging material, that is the second biggest serious health and, that's called serious food safety risk. And that is what we we're looking at, when we look at the specific cause. Remember also that the labeling does get looked at under the technical standard. I think it's, 17, if I'm not mistaken, for for food. However, they're looking more for the legal requirements around the the the packaging material. So it doesn't need, you know, in the middle of, legal requirements or the country of of sale, etcetera. Yeah. This is more to ensure that the packaging is actually correct. So there is a difference. And one thing that I picked up again when I was in the in in the in the certification business was, sometimes it tends to be copied and pasted, and it's not the same information that's required. So especially for certain patient bodies and also for certain organizations to ensure that you cover the correct information under 2.52 versus, 17, in the technical standard. Food defense and food fraud. Obviously, this is very important for us. It's something that we and we've included the food defense and food forward requirements into our development program as well because we believe, it's quite important even at that, intermediate level. So, again, organizations to ensure that suppliers have a food defense plan in place and, the organizations to ensure that supplies have a food, food, mitigation plan in place. So we need to make sure that there's a full defense plan, a full forward mitigation plan. And, again, when it comes to the plan, you need to be able to show us again your actions, targets, you know, what threats you'll need to have may passive and massive, had to have been done. And then what is the control measures that you're putting based, and how are you managing that? How how is that being monitored by the site? Logo use. We give information on how to use our logos, that you can also reach out to the individual certification, but it's not very included into the actually the foundation. So the certification bodies will be able to advise you on that as well, and this is something that our workers or the auditors will come in and check when they're on-site. Management allergens, again, very important also in the top 15 nonconformists, that's been picked up, in the last year, especially since Galatian six has been implemented. So and this is all allergens on-site. Remember, if you don't have any allergens on-site, that might not be required, but you also need to look at, any raw material that that has multiple ingredients, for example. So if you're using a source, does that source contain another ingredient that could possibly contain an an allergen? I know it becomes a bit of, you know, tracing all the way back, but that's important when it comes to food safety. You need to be able to show us that you've verified validated your your control measures, and then you do some verification after that as well. If you are using any warnings, you need to meet the legal requirements. If you're claiming that anything is free of allergens, you need to make sure you get, requirements as well. Allergen training, even if you do not have allergens inside, still quite important, especially for people, to know that they cannot bring, certain products on-site because, if you have a no knock policy, for example, things like rapidly communicating to your, staff as well. I mean, there is specific, requirements for the annual feed as well. Environmental monitoring. And, yeah, even if it is a low risk environment where you're not at risk of the study or any, those kinds of pathogens, the requirement is that you do some form of testing. So even to the low to no risk environment, please ensure that you do because we do not only mention pathogens in this field, but we talk about spoilage organisms, and we talk about indicator. So we have to do a risk assessment for this, make sure and have a look at what is the possible risk. Is there pathogen risk? Is there spoilage organisms? Is there a indicator organism risk? And then at least do the basics. Yeah. And then also determine the frequency that you we will do that at. And also important that various nonconformances sometimes occur is that it isn't, reviewed on an annual basis, which is the requirement for for the scheme as well. So make sure you have a review of that as well when you're getting, your overview of your system. K. Another area we'll be finding quite a lot of nonconformances is your food safety and quality, culture. And, again, I think it does come down to a lack of understanding. So, yeah, again, we are looking for a it's not just a a policy or procedure. It's something that we need to be able to see, what has been done in terms of of food, of, you know, sort of establishing the program. Has it been greatly into, implemented, and has it been maintained? And then, also, has it been revised? And, you know, how well are you scoring, in terms of of your food safety and quality culture? So mainly what you need to address here is communication. So we're gonna see how how is how is your food safety and and horticulture being communicated to all staff, within your organization. We're looking at training. We're looking at important feedback and engagement, and then also performance, measurement of defined activities. So we want to see how well you're doing as well. So, an example I always use is, you know, it's because in a lot of cases when it comes to food safety quality culture, organizations will tend to want to do it. It's not really from a perceived perspective as much, but they would want to do it anonymously so they know that their staff might not comment on certain things when they are when they know it's gonna when they know the management team or someone in senior leaderships know where it's coming from. So if that is the case, then perhaps put your, suggestion box or comments box or on grievance box where you could prefer communication box out of of sight of of everyone else. So you may be in a corridor. Also, make sure that there's no cameras that will show on the risk of their new staff. Also, also then, be honest in your engagement and also do interviews. We also find that, some of this organization tend to incentivize. So based on performance measurements, they tend to incentivize. One one of the examples I can use, which I use in in one of the, facilities I work at, was we had different production teams, according a, b, c, and d. And each team will be will be scored based on how well they, you know, how clean the facility is and and based on their food, their their culture, and when it comes to food safety and quality. And sort of every quarter, if I remember correctly, we will then incentivize them with a a little bit of a a party or a little bit of a a small financial, you know, whatever it may be, gift card, just to say thank you for for maintaining that level for three months, six months, or a year. And that actually improves the, culture within the organization because people because the the different teams then started competing and and and, you know, everything started improving. So just one of the ways and means you could use. And then, obviously, your food safety culture plan, Maxine, must be in place with the targets and timelines. And then if you're not again, if you're not hitting your timelines, not that's not a nonconformist. If you have a target and you didn't hit your target, you have a timeline in the new timeline, just make sure that you have got, an action or comment in place to to justify and to say what your your follow-up action will be. The number one culprit in terms of of the nonperformances for version six. K. Again, you only wanna establish a policy, but also, like I said, quality objectives. I find it much easier when when organizations just put your food safety quality objectives in one, but it's not it's not compulsory for your age of what you you, want to. You establish and retain the quality parameters and need to identify that, and also show how that's more how that's measured and monitored. Remember here. And and one of the challenges that happened with version six is before, when we looked at calibration of equipment, we mainly looked at calibration of equipment that affects food safety. With version six, we now also look at the calibration of equipment that affects quality. So before, it would be, you know, looking at the calibration of the auxiliary torch or or or or or or pasteurized or whatever the case may be. Now we also want to look at the calibration of your ingredient or you'll always have with the ingredient scale. But, yeah, like I said, there's just any any quality parameter. If it's a scale that's used for quality and not food safety, those scales we also need to see that is that's being correctly calibrated to ensure that the quality of the system has been met. We need to include the requirements from the quality control from quality control. So, basically, you need to include the two five nine requirements in the scope of your internal audit. That's what we wanna see. So are you checking that the quality objectives have been met? Are you checking that the quality parameters have been met? Are you evaluating the results? Those are all the things we're looking for when we look at the internal audit of your actual quality control system. Again, that's where a lot of companies seem to falter. Again, having quantity control procedures in place, and they've also start up and change over procedures. And I find, again, it's it's not as it doesn't specifically have to have to be a procedure on its own, but we need to be able to see when or the auditors, should I say, need to be able to see when they are talking about quality parameters or changeovers that it is documented somewhere, that it is a procedure for itself. Again, completely up to up to the organization. Either we should manage that, but it needs to be covered. When it comes to transport and storage, the big one there is the tanker cleaning. We've seen organizations where they are using tankers. We're looking for cleaning certificates. We're looking for yeah. Well, predominantly, we're looking for cleaning certificates and how the company measures, the how the or containers of all the cleaning tankers are being cleaned. How they so it's predominantly, we you're looking for quality checks, of food safety checks, cleaning checks that's been done. We're looking again for that that certificate that they had that you should have in place when you are. And also looking at what what the tanker was used for previously and has been thoroughly cleaned before the. So all of those kind of things, cleaning validations, if it's been cleaned by the organization or the CEO themselves, we're looking for that. Yeah. Cleaning validation has to be installed. So if you tested it, there's a bit allergen. They test them if these allergens are gone. And then, obviously, any restrictions that might be linked to the use of the tanker and how the tanker sealed, how the tanker has been stored. The other thing I want to mention here as well is just that if it's being cleaned by the CO themselves and a certificate is a a certificate is issued, auditors may request to look related a bit further and and ask, so can you show me the results because you've been on on on doing it yourselves? So there would be a few more questions. In most cases, just supplying a cleaning certificate might not be sufficient to meet the requirements. So just keep that in mind. Control of hazards and measures, we're renting cross contamination, flooding. And, again, this is another area we, from a, scheme manager position when I when I was a scheme manager, where I saw a lot of of of copying and pasting business. It is a section within the technical standards, specifically for food where we talk about foreign language management. But there's a difference. For this specific quality requirement, we're looking for body, detection equipment. So from this one detector, but the has a metal detector. So when you can just see, okay, is the has a metal detector, being calibrated? Is the validation done? Is the verification on how often is it done? Has the individuals that's working with us been trained? The test pieces has been, checked and calibrated. So all of those kind of things is what the auditors, would be looking for with regards to the scheme. Then is their procedure in place? Also, if the one of the more important things when it comes to this kind of of, system is that when there is a noncompliance, say, for example, if and I speak from my experience as an auditor, if, I'm on-site and the metal detector doesn't work, A lot of the organizations, especially if they're fitting new to certification, always thought there was an immediate nonperformance. No. It's not. K. What I've been looking for then is how you manage that. Metal defect of failing happens. It's been part of the process. How you react to that is what could result in a minor, major, or even critical nonconformist. And just be careful. Be aware of that and make sure that your operators are properly trained. I know it's a bit intimidating sometimes when the orders are there and these kind of things happen. But, yeah, you need to make sure that you have the right operators handling these critical control points because that's what the order and the orders will be comprehending this question because they want to make sure that, the food safety is being maintained. Also, then ensure that you have got specific, or sufficient procedures in place for any grass breakages, Glass breakage will well, when registered, we covered under the technical standard, but in this, one under two five eleven, we're specifically looking at the breakages of glass and how, again, how that's how that is handled. Again, glass breaking, not as much an issue as well, as with regards to how it's being dealt with. Has the area been caught enough? Has it been cleaned? Has it been verified before production? So that's always the only thing that we will that, your certification by this or your auditors will be looking for. Product design sorry. Product design and development. One of the new things here, our ongoing shelf life indication just to ensure that you have got, procedure for that in place and that it specifically talks about the frequency based on risk. Obviously, it's a low risk, product within normal shelf life. We don't really expect, too frequent. But, again, ensure that you have that that documented and that you meet the requirements per procedure. Another area we find where nonperformance has been raised is where we sometimes organizations might make the requirements of it to strict in the procedures and then not follow the procedure because they know it's it's to strict in the beginning or more lenient. But because you've documented something in the procedure to say that it should be done in a specific way and you don't do it, that would be the nonperformance. It's minor nonperformance, but it will be a nonperformance. It's it's unnecessary to ensure that you you don't get anything, based on risk. And then, obviously, the validation of cooking instructions for ready to be currently heat ready to consume products, that needs to be available for, inspection as well. Make sure that even the cooking that you have, even if it's of the cooking temperatures, durations, etcetera, has been validated, before making that kind of claim. And then just giving you examples here. Firmness, no scales, of those examples of quoted parameters. The when it come again, when it comes to the to call it again, this the one thing to remember, and it's something I've actually said when when when this is, was released initially, is that it's very, very unlikely that you'd get a critical nonconform a non critical nonconformance against the quality control scheme because it's not seen as food safety critical. But worst case scenario would perhaps be a major, but it'll be highly unlikely. I'm not saying that it's impossible, but highly unlikely that you're getting critical because, again, you're looking at the quality of products like the sweetness, like the disgusting for light, for weight, etcetera. So this is examples of of what that is in terms of of your, quality parameters. Another area where that a lot of confusion has come in, specifically within new additional requirements is, equipment management. Yeah. Again, when it comes to purchasing new equipment, that you need to have a documented purchase specification for the equipment. You must ensure that there's a risk based change management process, also, evidence of successful commissioning. I know it becomes difficult, especially when you're dealing with, large organizations and supplies numerous companies, you know, the bigger manufacturing or equipment manufacturers. They don't always want to supply you with all, either supply you with the proper, specification or even, complete any questionnaires that you might have. In situations like that, it would then be up to you as the organization to do those checks and then use that and say based on the checks that we've done, it does meet the requirements and the need approval from our end. It's not ideal. I know. But at least you have got some form of evidence to show that it has been checked before it's been measured. And then food loss and waste. I think I've mentioned this in a in a time now, so, just yeah. We're looking at any donations made, anything at some at a, the, factory shop, etcetera. Anything that's sent for, for animal feed, mustn't, compromise food safety. And then again, the objective strategy and, most importantly, ensure that it's measurable when it comes to food, gas, and waste. We need to have a measurable objectives identified for your food, gas, and waste statute, which links to the SD the UN's SDGs. And here's an example here of it. And and reduce waste is about 10% year on year with an overall reduction of 50% over five years. Perfect. Not that well, it also has to be realistic. This sounds a little bit realistic, but, yeah, make sure it's realistic. If it's 1%, it's 1%. If it's point 5%, it's point 5%. It's very realistic, relevant, and that's it you know you can achieve. And then communication requirements. Very important to notify the certification body within key working days of any serious event or serious situation. They in turn will then determine if it needs to be escalated to the, foundation That implement measurable, measures as part of the emergency preparedness procedure. Again, something that the, auditors will be looking at to ensure that you've got some form of a crisis management system and crisis management team, perhaps in place. And they also have a look at what we identify as, serious events or similar situations in this scheme. And that is that. I did say I'll talk a little bit about the version seven. So with version seven currently, we are I'm I'm not admitting to say too much because it's still, so nothing's been approved. We don't have any, expected time for publication. What we can what I can tell you is what we have on our on our website and that it's, although we don't have an exact date at this time, it can be expected to be released towards the '1, '2. So if you're thinking of other other version updates, it's it's pretty much similar to that. Then, obviously, you you will get, bulk certification bodies and certified all organizations gets twelve month position, transition period. So the twelve months, you'll still be working against version six. And then after that twelve month transition period, we'll be working against version seven. Also, just with version six, there's no changes in terms of the technical, the technical standards. We are still using the old technical standards for version six. We're not the the upgrade to the new technical standards will happen with the next version. Thank you, Jason. I think that was one of the questions, on everyone's mind. So but just to give give you just a little bit of, of of background, I think, on on the ISO and the changes. So I think most of you are aware that there has been some new ISO standards published, or no new documents, and they are available to to be purchased online, already. So but, really, just to give you an overview of of what has changed, and and like Jason said, this is not applicable to version six yet. The the the, it might be applicable to version seven, But until then, we are still auditing as well against the old the old, technical standards. So what they've done is to to see because we've got increasing a lot of companies sort of not falling under only one category or one scope. So someone will do, will fall under the food category, but they might also do transport and storage, or perhaps feed and animal food. And and then then it becomes very, tedious task to to look at very detailed technical standards and and and sort of there's a lot of duplication in them as well. So I think what what ISO did with the new twenty two thousand and two one hundred standard is that they've it's it really includes a collective all the collective PRPs on food safety. It's for food, feed, and the packaging supply chain. So everything is combined into this one standard. And then you still have the, the smaller this the the additional I don't want to call it additional requirements, but the the extra requirements for the technical standard or the, the PRP program that is specific to food or specific to catering or specific to packaging, that will be included in this ISO 22,000 and, two standard, which is industry specific. At the moment, there's no version six changes to FSSE. And then version seven, we're just waiting for for that to be published as Jason mentioned. So I think, yeah, Jason already answered the question. Will it affect my version six audit in 2026? No. It will not. But if they if as as what is published on the the website, if they do give if they publish, '1, '2 next year, and there's a twelve month, implementation or grace period, then, you know, during next year, we already need to start implementing, whatever the new requirements are, whatever new additional requirements for FSCC may be, because especially if you have your unannounced audit in 2027, you know, you need to make sure that all of that has already been, sufficiently implemented. And then, really, just to, for you to keep an eye on, so all the new everything that's new, there's a lot of new things happening. So I said twenty two thousand, the management system 2018 version is also under review. So there may be a new revision coming out soon for that as well. Then you know about the the 100 standard. That's a sort of collective PRP standard. The each of the separate ISO standards, that's sort of the extra requirements, and then whatever, you know, we need to consider also what will be published under FSCC version seven that we need to take into consideration. But yes. So immediately, not not applicable at this time, but, yeah, just a heads up for for changes coming. Okay. And then yeah. Thank you very much, Jason. I think it was really a very detailed, presentation, and and I'm still auditing. And I do see, a lot of these the NCs that you mentioned, the people are still in process of implementing. So, a few very good tips that you gave gave us there. Thank you. So just just to also let you know that we have a a discount running for a training program. If you register before March, next year, we are also working on quite a few new topics and new training, subjects and and opportunities and offerings that we will be presenting to you. So please, visit our website and see, if there's anything that interests you. If there's if you want some specific training and you're not you don't see it on the website, you're also welcome to contact us. We will be able to contact our, global library, if I can call it that, and and see if we have, a course available. Yes. I think we have a few minutes for for questions and, let me just go to some of the questions quickly. We don't have a lot of questions. So if you have any, please pop them in the question section. Jason, there's one for you. I'm I'm I suppose it is I'm not exactly sure if it's based on the food offense. Will the risk assessment be based on the area, receiving versus production, or would it as per process, or would it as per process related to the asset process flow? So as I guess the answer the quick the should the risk assessment be done per area or per process? Okay. That was that's a very good question. So yeah. Look. Again, I'm I'm I'm more in the marketing side of the business, not in technical. So I stand corrected, but, it yeah. I would say it's for depending on on trying to establish which which, clause would that be? Is it for the for which assessment? I I think it's for Tessa, if I understand it correctly. Then I would say for the process, it would start set. You can focus on areas as well, but, yeah, we'll predominantly process. Oh, okay. No. She helped me. I was wrong. It's all in in, EMP for environmental monitoring program. Oh, yes. So that's definitely area. K? So you yeah. So that risk assessment will definitely be area. Because remember what you're looking at and we we a lot of people make mistakes also when we talk about when we talk about environmental monitoring. They they they talk about, you know, equipment cleaning, etcetera. That that's that comes that falls under the cleaning requirement, not under environmental monitoring. So environmental monitoring would be area specific. It'll be things like walls, especially in the corner, you know, the the the the junctions, floors, drains. And, yeah, you you basically look at the receiving area because the lifts there might be different to me. But some industries has got a clean area. Some industries has got a dirty area. So you need to identify per area. Your production area might have less risk or more risk versus your receiving area versus your dispatch area. So it definitely would be calling the area. Thank you, Jason. I'm I'm, just reading this. A question in the in the chat I see. Oh, okay. So the question is what type of legal proceedings does the requirements refer to? I think that's in the communication section. So any any legal proceeding that had that can affect your your certification or the integrity of your program or the integrity of the of of emphasis in so let's say, if there's a a, food safety claim made against you, even if it's a quality, so that needs to then be, communicated to the certification body so they are aware of it, and they can only establish that they need to go back out and do another audit. Or you may even may even be able to assist you in certain ways. When it becomes a food safety a serious food safety risk, that's when the certification body will escalate it to the foundation, and then the foundation will along with the certification body will make a decision to see if we should go out and do an audit again to see if the, system is still the management system is still being maintained and crew safety is still being maintained. Yes. Thank you. So if there's any any type of restriction of trade or, sort of yeah. Yeah. After an inspection from the government or, you know, that that would all, fall under this this requirement. Correct. Okay. Jasmine, I don't see I think you were very thorough. I don't see a lot of other questions. I might have missed one. If if I have missed a question, please also, note it perhaps in your survey. So we there will be a survey, available to everyone who and and, you know, if you are interested in please complete that. And if you are interested in in receiving or up to date information on new standards, maybe new FCC version seven, please just, note it there that we can keep you in the loop, if there are any changes. So, I think, yes, I think on that note, thank you very much, everyone for joining and and, Jason, for your time. We really appreciate appreciate. you being here. And they can you. yeah. So my my contact details will be also on the on the, slide deck that we'll be saying to to the team or to the attendees. If. you need any information directly from me, feel free to contact me on your either via WhatsApp, email, or telephone. It's, yeah, anything in in your preference. Okay. It say on the on this current slide is my email address and Jason's email address. It's for us, it's just very small on the on the screen, but you're welcome to to email us any, if you have any questions. Thank you very much.