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The guidance document has been developed by representatives from the Foundation FSSC 22000, Précon Food Management and KTBA a Mérieux Nutrisciences Company of which the latter are consultancy companies.

From left to right: Paul Besseling (Précon), Aldo Rus (KTBA), Cor Groenveld (FSSC 22000) and Jacob Schilstra (KTBA).

This document provides practical  guidance on the interpretation of the two major changes in the standard: the High Level Structure (HLS) and the determination & categorization of the control measures (CCP or OPRP) including related external communication where applicable.

We would like to thank all for the great work done and the document is now available on the FSSC 22000 website as a guidance document.