13:30- 16:15

Dr. Hiroyuki Omura and Mr. Tomohiro Soga

“Hygiene Design” which becomes a requirement for Food Safety Management Systems

EHEDG Japan will explain the major modified points in version 6 of FSSC 22000 and consider the concept of hygienic design based on the Japanese Industrial Standards with the participants of the Japan Society of Mechanical Engineers (JSME) and The Japan Food Machinery Manufacturers' Association (FOOMA).


Many food manufacturers have been undertaking activities based on FSSC 22000 which includes the HACCP system, and it is a management standard for ensuring food safety. FSSC 22000 Ver. 6 scheme was published in April 2023. There are several modifications to the requirements of it. The newly added requirements include “equipment management” (2.5.15) as well as quality control and food loss dealing.


This "equipment management" requires conformity for hygienic design, applicable legal and customer requirements as well. Also, it stipulates that the organiser has a documented purchase specification in place, and the supplier shall provide evidence of meeting the purchase specification. Such a requirement for "hygienic design" may have been influenced by Scope J1, which is a benchmark for the Hygienic design for machinery published by GFSI in 2020. It is thought that certification standards for Scope J1 will be published by certification program owners in the future.


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