FSSC 22000 additional requirements
The FSSC 22000 additional requirements are the 18 extra requirements that Foundation FSSC adds on top of ISO 22000. They are in part 2, section 2.5 of the scheme. They make FSSC 22000 stricter and broader than the standalone ISO standard. Together with the PRP requirements, they form the core of the scheme.
These extra requirements are often the reason customers and retailers ask for FSSC 22000 instead of ISO 22000. They cover risks that ISO 22000 does not name explicitly, such as fraud and sabotage.
The additional requirements do not all apply to every organisation. The scheme determines, per food chain category, which requirements apply to you.
For the practical difference between economic fraud and deliberate harm, you can also read food fraud versus food defence. The examples help you organise the analysis. Check your own work against your FSSC scheme.
The 18 additional requirements of version 6
Below are all 18 requirements. Each has a short explanation and a concrete example. The numbering (2.5.1 to 2.5.18) matches the scheme.
| No. | Requirement | What it covers |
|---|---|---|
| 2.5.1 | Management of outsourced services and purchased materials | Control of outsourced services, labs and emergency purchases |
| 2.5.2 | Product labelling and printed materials | Claims on the label must be accurate and controlled |
| 2.5.3 | Food defence | Protection against deliberate contamination or sabotage |
| 2.5.4 | Food fraud mitigation | Plan against fraud, such as adulteration of raw materials |
| 2.5.5 | Use of the logo | Rules for using the FSSC logo |
| 2.5.6 | Allergen management | Plan and risk assessment for cross-contact with allergens |
| 2.5.7 | Environmental monitoring | Testing for pathogens in the production environment |
| 2.5.8 | Food safety and quality culture | Demonstrable work on behaviour and awareness |
| 2.5.9 | Quality control | Ensuring consistent product quality |
| 2.5.10 | Transport, storage and warehousing | Requirements for transporting and storing products |
| 2.5.11 | Control of cross-contamination | Measures against unwanted mixing |
| 2.5.12 | PRP verification | Showing that prerequisite programmes actually work |
| 2.5.13 | Product design and development | Taking food safety into account for new products |
| 2.5.14 | Health status | Rules on illness and hygiene of staff |
| 2.5.15 | Equipment management | Food-safe design and management of equipment |
| 2.5.16 | Food loss and waste | Policy to reduce food loss and waste |
| 2.5.17 | Communication requirements | Reporting serious incidents to the certification body |
| 2.5.18 | Multi-site certification | Requirements for organisations with more than one site |
The most important requirements explained
A few requirements take up most of the attention in practice. We explain them here. The logo from clause 2.5.5 has its own page with the official colours and the places where it may not appear: the FSSC logo.
Food defence and food fraud
Food defence (2.5.3) covers deliberate contamination, for example by a dissatisfied employee. Food fraud (2.5.4) covers deception for financial gain, such as adding water to honey. For both, you make a vulnerability analysis and a plan with measures.
Food safety culture
Since version 6, you must show that food safety is alive in your organisation (2.5.8). That sounds vague, but it is concrete. Think of training, behaviour agreements and measuring awareness. You can read more on this topic at food safety culture.
Equipment management and food loss and waste
Version 6 added two new requirements. Equipment management (2.5.15) requires you to assess new equipment for food safety before you use it. Food loss and waste (2.5.16) requires a policy to reduce food loss and waste, linked to the Sustainable Development Goals.
Many companies underestimate the culture and food fraud requirements. These are not paper exercises. An auditor asks for evidence on the shop floor and for concrete actions.
Which requirements change in version 7?
Version 7 revises and strengthens, among other things, the requirements on food safety culture, food fraud, food defence and traceability. For what applies in 2026 and what changes, read versions 6 and 7.