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