FSSC Version 5.

1 Compliance Matrix

# document Information Title

4.0 Context of the Organization
FSM/01 Food Safety Manual; Context and issues
FSM/01 Chapter 4.3 Food Safety Manual; Scope of company
FSM/01 Ann-I List of documented information

F/SYS/05
Objectives Monitoring Sheet; Functional area wise to verify process effectiveness
5.0 Leadership
FSM/01- chapter 5 Food Safety Manual - Food Safety Policy
F TRG 04 Job description and specification
6.0 Planning
E/SYS/02 Risk Analysis Sheet
F/SYS/05 Quality Objectives
F/SYS/10 Continual improvement plan
7.0 Support
E/SYS/02/ENG Process Flow Chart of Engineering
F/ENG/01 Breakdown history card
F/ENG/02 Preventive maintenance schedule
F/ENG/03/xx Preventive maintenance checkpoints
F/ENG/04 Daily Preventive Maintenance checkpoints
F/ENG/05 Preventive Maintenance checkpoints for building and civil work
E/SYS/02/PUR Process Flow Chart of Purchase
F/PUR/01 Purchase order
F/PUR/02 Indent cum Incoming Inspection
F/PUR/03 Approved vendor list cum open purchase order
F/PUR/04 Supplier registration form
F/PUR/05 Open purchase order
F/PUR/06 Supplier audit schedule
F/PUR/07 Supplier audit checklist
E/SYS/02/TRG Process Flow for Training Activity
E HRD 01 Skill Requirements
E HRD 02 Multi skill requirements
F/TRG/01 Training calendar
F/TRG/02 Training report
F/TRG/03 Induction training Report
F/TRG/04 Job description and specification
F/TRG/05 Skill matrix
F/TRG/06 Health questionnaire
PRO/SYS/07 Procedure for Communication
F/SYS/12 Communication Report
PRO/SYS/02 Procedure For Document And Data Control.
SOP/###/$ Area wise standard operating procedures
E/xx All exhibits
E/SYS/01 Exhibit for Document Identification and Codification System
F/SYS/01 Master List & Distribution List of Documents
F/SYS/02 Change Note
F/SYS/04 Master List of Records
8.0 Operation
E/SYS/02/PRD Process Flow Chart of Production
E/SYS/02/ENG Process Flow Chart of Engineering
 F/PRD/01 Production planning
F/PRD/02 Disposal of non confirming products
PRO/HACCP/02 Procedure For Pre-requisite Program
HACCP/PRP/01 Pre-requisite program (PRP)
SOP/GEN/03 Traceability
PRO/HACCP/05 Procedure for Emergency preparedness and response
PRO/HACCP/06 Procedure for Product Withdrawal & Recall
PRO/HACCP/01 Procedure for Preliminary Analysis of Production Process.
PRO/HACCP/02 Procedure For Pre-requisite Program
PRO/HACCP/03 Procedure for Hazard Identification.
PRO/HACCP/04 Procedure for HACCP Plan
E/HACCP/01 HACCP and Validation Team
E/HACCP/02 Product Description
E/HACCP/03 Process Flow Diagram
E/HACCP/04 Hazard Work Report
E/HACCP/05 HACCP Plan
E/HACCP/06 CCP Corrective Action Plan
E/HACCP/07 verification validation plan (Environment Monitoring)
PRO/SYS/06 Procedure For control of monitoring and measuring equipments
F/SYS/11 Calibration status of instrument
PRO/SYS/08 Procedure For Control Of Non–Conforming Products.
9.0 Performance evaluation
F/SYS/05 Objectives
PRO/SYS/05 Procedure For Internal Audit.
F/SYS/06 Audit plan/ schedule
F/SYS/07 Internal audit non conformity report
F/SYS/08 Clause wise document wise audit review report
PRO/SYS/01 Procedure For Management Review.
Minutes of Management review meeting records
10.0 Improvement
PRO/SYS/03 Procedure For correction, corrective and preventive action.
F/PRD/02 Disposal of non-conforming Product

Additional FSSC requirements covered in Food Safety Manual and related Exhibits
1)        Management of services and Purchased Materials
2)        Product Labeling
3)        Food Defense
4)        Food fraud mitigation
5)        Logo use.
6)        Management of allergens
7)        Environmental Monitoring
8)        Formulation of Products
9)        Transport and Delivery
10)      Storage and warehousing
11)      Hazard control and measures for preventing cross contamination
12)      PRP verification
13)      Product development
14)      Health Status
15)      Requirement for organization with multi site

ISO 22002-1 Requirements Covered in the SOP

4 Construction and layout of buildings
 5 Layout of premises and workspace
6 Utilities – air, water, energy
7 Waste disposal
8 Equipment suitability, cleaning and maintenance
9 Management of purchased materials
10 Measures for prevention of cross contamination
11 Cleaning and sanitizing
12 Pest control
13 Personnel hygiene and employee facilities
14 Rework
15 Product recall procedures
16 Warehousing
17 Product information/consumer awareness
18 Food defense, biovigilance and bioterrorism

Note:

1) In this documentation package many documents are given based on our rich experience of food safety management system. The user of the
remove few templates and forms which are not referred in above table.
2) The Manual, Procedures,SOPs and Exhibits are not must; but to establish a good system we have made them to include some important FSM
requirements. Many customers are now asking for Manual as it describes system at macro level.
3) In addition to the above listed documents, many documents are provided as master reference, so that the user can have better understanding
safety management system. Reference documents include Audit checklists, HACCP sample documents SOPs etc.
FSMS 22000-2018
Clause #

4.1
4.3
4.4

4.4

5.2.2
5.3

6.1.1
6.1.1 and 6.1.2
6.1.1 and 6.1.2

7.1

7.2
7.2
7.2
7.2
7.2
7.2
7.2
7.2

7.4
7.4
7.5.1
7.5.1
7.5.1
7.5.3.2
7.5.3.2
7.5.3.2
7.5.3.2

8.1
8.1
8.1
8.1
8.2
8.2
8.3
8.4
8.4
8.5
8.5
8.5
8.5

9.1.

9.2.2
9.2.2
9.2.2

9.3

10.1
10.2
ystem. The user of the kit can

e some important FSMS

e better understanding of the food