V7 Is Here: What FSSC 22000’s Biggest Update Means for You

What This Webinar Covers:

FSSC 22000 Version 7 has been published, and certified organizations now have a 12-month window to prepare. In this webinar, PJR teamed up with the FSSC Foundation to explain the most important changes. Topics include the new ISO 22002 prerequisite program (PRP) structure, new food chain sub-subcategories, and a new packaging design requirement aimed at reducing food loss and waste. The recording includes a full Q&A on transition planning, how V7 fits with other ISO and GFSI-recognized standards, FSSC 24000, and good practice for using AI in food safety.

What You’ll Learn:

• Why V7 was developed, including alignment with the 2024 GFSI benchmarking requirements and support for the UN Sustainable Development Goals (SDGs 2, 3 and 12)
• How the new ISO 22002 series works: the common baseline in ISO 22002-100, plus sector-specific parts such as -1 for food manufacturing, -2 for catering, -4 for packaging and -7 for retail and wholesale, which replaces PAS 221
• What the new sub-subcategories (C0, C1, C4, I and K) mean for auditor competency
• The new requirement for safe food packaging design, and who it applies to
• The upgrade timeline, contract options and expected audit duration
• How V7 fits alongside ISO 9001, ISO 14001, ISO 45001, BRCGS, SQF and FSSC 24000

Key Takeaways:

• This is not a start-over exercise. V7 focuses mainly on the PRP framework and alignment with the scheme. It does not add a large number of new requirements. Organizations that got through the V6 transition already have a strong foundation.
• Realign your PRPs to the new structure. Common PRP requirements now sit in ISO 22002-100. The sector-specific standards add only what is unique to each sector. If you can’t find a requirement under its old clause number, it has probably been moved or renumbered, not removed.
• Packaging design now has a food loss and waste focus. Requirement 2.5.13 applies to any organization that designs primary packaging or packaging materials, not just Category I. Packaging should protect the product, extend shelf life, reduce waste and give consumers clear handling and storage information, without compromising food safety. Sites that don’t design packaging are not affected.
• Sub-subcategories mainly affect certification bodies. They are designed to match auditor expertise to the specific processes being audited and to make audits more consistent from one certification body to another.
• No added audit time is expected. Audit durations will be recalculated under V7. Changes at your site, such as new lines, more staff or new HACCP studies, can still affect duration. Your certification body can issue a new V7 contract or add a V7 addendum to your existing V6 contract.
• Start now. Run a gap assessment against V7, update your documented procedures, train key staff beyond just the food safety and quality team, and talk with PJR early. Don’t wait until the deadline.

Q&A Highlights:

• FSSC 22000 vs. BRCGS/SQF: All three are benchmarked against GFSI, so they cover a lot of the same ground. FSSC is different because it is built on ISO management system standards and runs on a multi-year certification cycle.
• FSSC 22000 + FSSC 24000: FSSC 22000 answers the question “Is the food safe?” FSSC 24000, an accredited social sustainability scheme, answers “Are we operating responsibly?” The best results come from running one integrated system with shared governance, not just scheduling the audits together.



• AI in food safety: V7’s new AI governance requirements apply to certification bodies, not certified sites. Good practice for sites is to validate AI outputs, define what each tool is for and what it can’t do, keep a person reviewing food safety decisions, and document how AI-generated information is used.

Presented By:

Presented by:
Chris Reno, PJRFSI Commercial Business Manager, Americas
Gary Wills, FSSC Regional Representative, North America