FSSC Development Program Version 2.0
Food and feed manufacturing, section 3: HACCP control – FSSC Development Program Version 2.0

FSSC Development Program Version 2.0 FFM-3.1: Preliminary steps to enable hazard analysis

What does FFM-3.1 require?

The business identifies and meets the regulatory and customer requirements for its products, and a multi-disciplinary team with product, process, equipment and hazard knowledge completes the preliminary tasks: a full description of each product or category (inputs, packaging, intermediates and finished goods; biological, chemical and physical characteristics, composition, origin, method of production, storage and delivery conditions, shelf life, preparation before use); the intended use and target consumers, vulnerable groups included; a clear, detailed flow diagram showing step sequence, outsourced steps, where inputs and utilities enter, where rework and recycling occur and where products, by-products and waste leave; and on-site confirmation of each diagram at least yearly or after any change.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 2 controls across 2 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

  • 19.5 19.5 Step 5: On-site confirmation of the flow diagram

ISO 22000:2018 · 1 control

  • 8.5.1 Preliminary steps to enable hazard analysis

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Food and feed manufacturing, section 3: HACCP control – FSSC Development Program Version 2.0

Query this from an agent

The graph holds this control, the 2 it maps to, and the evidence behind each claim, over MCP and REST.