FSSC has approved and published additional requirements to ISO 22000:2018,which are mandatory with the V5 protocol.

For food chain categories C, D, I, G and K

In addition to ISO 22000:2018 clause 7.1.6 “Control of externally provided processes, products or services”, the organization shall have a procedure for procurement in emergency situations to ensure that products still conform to specified requirements and the supplier has been evaluated.

Interpretation: emergency situations are for example the disruption of the supply of a raw material by a supplier, in which case the organization must procure from another supplier that has not been approved under standard approval procedures.

The emergency procurement process must be able to assess the risk of such a procurement and propose adequate controls and checks to mitigate that risk, such as

• A more thorough inspection of incoming lots
• Require more detailed analysis reports
• Carry out sampling for broader analysis
• Applying detailed and formally accepted specifications
• Require evidence of third party certification

For food chain category I (packaging)

In addition to ISO 22000:2018 clause 8.5.1.3 “Characteristics of end products”, the organization shall have specified requirements in place in case packaging is used to impart or provide a functional effect on food (e.g. shelf life extension).

For food chain category CI (Processing of perishable animal products)

• In addition to ISO/TS 22002 1:2009 clause 9.2, the organization shall have a policy for the procurement of animals, fish and seafood which are subject to control of prohibited substances (e.g. pharmaceuticals, veterinary medicines, heavy metals
• In addition to ISO/TS 22002 1:2009 clause 10.1, the organization shall have specified requirements for an inspection process at lairage and/or at evisceration to ensure animals are fit for human consumption.
• In addition to ISO/TS 22002 1:2009 clause 16.2, the organization shall have specified requirements in place that define post slaughter time and temperature in relation with chilling or freezing of the products.