The New Version of FSSC 22000 v7 Is Ahead of Us!

The new version of FSSC 22000 v7 is ahead of us!

FSSC 22000 version 7 brings with it a large number of important innovations, which are likely to be focused primarily on the following areas:

1. Integration with the new ISO 22002-x:2025 series

The updated sector-specific prerequisite programmes (PRP) of the ISO 22002 series have been comprehensively revised and published as ISO 22002:2025.

The standard ISO 22002-100:2025 is newly introduced, consolidating the common PRPs for the entire food and packaging chain and always applied together with the corresponding sector-specific ISO 22002-x standards.

A new standard, ISO 22002-7:2025, has been introduced specifically for the retail and wholesale (FI) sector.

1. Alignment with the GFSI 2024 benchmarking requirements

The standard has been aligned with the current requirements of the Global Food Safety Initiative (GFSI) in order to ensure international recognition and comparability.

1. Greater consideration of the UN Sustainable Development Goals (SDGs)

The requirements have been tightened to better support organisations in achieving the UN Sustainable Development Goals, particularly in the areas of climate protection and resource efficiency.

1. Clearer structure and improved categorisation of the food supply chain.

The categorisation of the food supply chain is more precise in order to facilitate application of the standard in different sectors.

1. Extended requirements in version 7.

The new or strengthened requirements include:

• Food loss and waste.
• Quality control.
• Equipment management.
• Allergen management.
• Integration of food safety and quality culture into the management system.

1. Transition period.

Following the publication of version 7 (expected in…) May 2026, there will be a 12-month transition period in which companies must adapt their systems.

Recommendation: Companies should familiarise themselves with the new requirements at an early stage, carry out training and perform GAP analyses so that the transition is efficient.

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