Implementing Food Loss and Waste Management in FSSC 22000 Version 6

With the release of FSSC 22000 version 6, a notable addition is the requirement for managing food loss and waste, outlined under clause 2.5.16. This requirement underscores the growing global concern over food sustainability and aligns with the United Nations Sustainable Development Goals (SDGs), particularly SDG 12.3, which aims to reduce food waste and losses along production and supply chains. In this article, we’ll delve into the significance of this requirement, its background, and practical steps for implementation based on FSSC guidance.

Understanding the Importance

Food loss and waste have significant implications on various fronts, including economic, environmental, and social aspects. According to the Champions 12.3 2022 Progress Report, a substantial portion of food is lost or wasted at different stages of the supply chain, leading to adverse effects on livelihoods, economies, and ecosystems. Events like conflicts and pandemics exacerbate these challenges, emphasizing the urgency of addressing food loss and waste.

Integration into FSSC 22000

The inclusion of food loss and waste management within FSSC 22000 version 6 reflects a broader commitment to sustainability and aligns with the mission of FSSC to support organizations in contributing to global SDGs. By mandating companies to develop strategies for reducing food loss and waste, FSSC aims to foster responsible practices across the food industry, thereby benefiting both businesses and society at large.

Implementation Guidelines

To effectively implement food loss and waste management within the framework of FSSC 22000 version 6, companies should adhere to specific requirements outlined in clause 2.5.16:

1. Develop a documented policy and objectives: Companies must articulate their approach to reducing food loss and waste, encompassing strategies for both internal operations and the broader supply chain. This policy should outline measurable objectives and targets to track progress over time.
2. Establish controls for donated products: Companies should have mechanisms in place to manage products donated to non-profit organizations, employees, or other entities, ensuring their safety for consumption. This entails implementing appropriate handling and storage practices to prevent contamination and maintain quality.
3. Manage surplus products and by-products: Any surplus products or by-products intended for use as animal feed or food must be managed to prevent contamination and ensure their suitability for consumption. This may involve implementing segregation and storage procedures to mitigate risks and comply with relevant legislation.
4. Ensure compliance and ongoing review: All processes related to food loss and waste management must comply with applicable legislation and standards, including those pertaining to food safety. Additionally, companies should regularly review and update their procedures to reflect changes in regulations or best practices, ensuring continued effectiveness and alignment with FSSC requirements.

Conclusion

Incorporating food loss and waste management into FSSC 22000 version 6 signifies a proactive approach towards addressing global sustainability challenges within the food industry. By embracing these requirements and implementing robust strategies, companies can not only contribute to achieving SDGs but also realize tangible benefits such as cost savings, enhanced food security, and reduced environmental impact. Moving forward, ongoing commitment and collaboration will be crucial in driving meaningful progress towards a more sustainable and resilient food system.

Reference:

1. FSSC 22000 Scheme Version 6.0

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