FSSC 22000 Version 6 Checklist Template - Free PDF

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FSSC 22000 version 6 checklist template

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Use this template with Lumiform

Customize this template or build your own
Fill out templates via mobile app
Get reports and analyse your data

Prices start from ░░░ per month

Book a demo

Learn more

Stay ahead of food safety compliance with our FSSC 22000 version 6 checklist. This customizable tool breaks down the complex requirements of the latest certification standard into manageable yes/no questions. It simplifies your preparation for certification or transition from version 5.1, helping you identify gaps before they become audit findings.

The World Health Organization reports that unsafe food causes 600 million illnesses and 420,000 deaths annually. By systematically working through this checklist, you’ll improve your food safety management system and protect consumers.

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Preview of the template

Page 1

Scope

Is the scope of the food safety management system (FSMS) clearly defined and does it cover all necessary activities, processes, products and services?

Food Safety Policy

Is a written food safety policy established, implemented, and maintained?

Does the food safety policy include a commitment to provide safe food, comply with applicable statutory and regulatory requirements, and continually improve the effectiveness of the FSMS?

Is the food safety policy communicated to all persons working for or on behalf of the organization?

Is the food safety policy reviewed for continuing suitability?

Food Safety Plan

Has a documented food safety plan been established, implemented, and maintained?

Does the food safety plan cover all food safety hazards that can be reasonably expected to occur in all food chain categories, processes, semi-finished and finished product types covered by the scope of the FSMS?

Are control measures and their critical limits established, validated, and monitored?

Are corrective actions defined to deal with suspected and detected failures?

Is the entire food safety plan reviewed at planned intervals?

Management Responsibility

Has top management demonstrated leadership and commitment with respect to the FSMS?

Has top management appointed a food safety team leader who, irrespective of other responsibilities, has the defined responsibility and authority for ensuring that the FSMS is established, implemented, maintained and continually improved?

Has top management ensured the availability of resources essential for the establishment, implementation, maintenance and improvement of the FSMS?

Does top management communicate the importance of effective food safety management and of conforming to the FSMS requirements?

Has top management ensured that the FSMS achieves its intended outcomes?

Has top management designated appropriate communication processes within the organization?

Resource Management

Are adequate resources (personnel, infrastructure, work environment and financial) provided for the effective implementation and maintenance of the FSMS?

Are personnel competent based on appropriate education, training, skills and experience?

Is the work environment and infrastructure suitable for the proper functioning of the FSMS?

Planning and Realization of Safe Products

Are all processes needed for the FSMS planned and developed?

Are prerequisite programmes (PRPs) established, implemented, and maintained to control the food safety hazards?

Are the Hazard Analysis and Critical Control Points (HACCP) principles applied to develop the HACCP plan?

Are validation, verification and improvement of the FSMS carried out?

Are traceability and recall procedures established, implemented, and maintained?

Are control of non-conforming products, corrective and preventive actions procedures established, implemented, and maintained?

Validation, Verification and Improvement of the FSMS

Are validation and verification procedures established, implemented, and maintained to ensure that the FSMS is effective?

Are internal audits carried out at planned intervals to verify whether the FSMS conforms to the planned arrangements, to the requirements of this PAS, and to the organization's requirements for its FSMS, and is effectively implemented and maintained?

Are management reviews of the FSMS carried out at planned intervals to ensure its continuing suitability, adequacy and effectiveness?

Are improvement actions identified and implemented?

Frequently asked questions

What are the key changes in FSSC 22000 version 6?

Major updates in version 6 include enhanced requirements for quality control, food fraud mitigation, food defense, food loss reduction, and allergen management. There’s also emphasis on shelf-life verification and cooking instructions validation for ready-to-cook products—areas frequently cited in non-conformities during audits.

How can I best use this checklist to prepare for our transition from version 5.1 to version 6?

Customize the checklist based on your needs, then work through it methodically, section by section, assigning responsibility to appropriate team members. Focus first on new requirements like quality control policies and food waste reduction. Document all gaps found and create an action plan with clear timelines.

How can I adapt this checklist for different food categories covered by FSSC 22000?

Review the specific ISO/TS 22002 prerequisite program standard applicable to your category (food manufacturing, packaging, catering, etc.) and ensure those requirements are reflected in your assessment. You may need to add category-specific questions while keeping the core FSSC structure intact. This adaptation ensures relevance to your specific operations.

This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.