FSSC 22000 V6 Additional Requirements Part 8 of 20: Management of Allergens Overview (Video-based)

Welcome to Part 8 of our series on the Additional Requirements of FSSC 22000 Version 6. This part focuses on the Management of Allergens, based on Requirement 2.5.6.

Effective allergen management is one of the most critical aspects of food safety. Even small gaps in documentation, training, or control measures can lead to significant risks for consumers and costly non-conformities during audits. Recent reviews have highlighted several recurring weaknesses that businesses should be aware of.

This series is intended to support organisations in understanding and applying each of the additional requirements. Future parts will continue to break down the remaining topics in a structured and practical manner.

Before we begin, let us introduce our most popular FSSC 22000 V6 DIY services:

1. Complete document templates toolkit for Food Manufacturing / Processing / Packing
2. Complete document templates toolkit for Packaging Manufacturing
3. Introduction to FSSC 22000 V6 online self-paced course
4. Transition to FSSC 22000 V6 online self-paced course (from V5.1 to V6)
5. Food Fraud and Food Defence Course online self-paced course

Video Explaining Allergen Management

The video also includes examples and demonstrates the recommended documentation you can use for Allergen Management.

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Examples of Documents to Use for Allergen Management

Here is a list of documents to consider:

• Allergen Risk Assessment
• Allergen Declaration for Suppliers

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Frequently Asked Questions

The video covers the following frequently asked questions:

1. Do I need an allergen control team?
2. What if my country has no allergen laws?
3. How often should I test for allergens?
4. Can I use “may contain” labels as a default?

View an index of all documents HERE

Common Audit Findings

Our auditors flagged a few Allergen Management weaknesses during recent audits, which we would like to share with you:

1. No Documented Allergen List: Many sites lacked a clear, up-to-date allergen list covering all raw materials, ingredients, and finished products. Tip: Create and maintain a master allergen register. Update it whenever new suppliers, recipes, or packaging changes occur. Make it accessible to all staff involved in production and labeling.
2. Risk Assessment Missing or Incomplete: Allergen risk assessments were either absent or failed to consider cross-contact scenarios. Tip: Conduct a thorough allergen risk assessment for each process step. Include storage, handling, rework, and cleaning practices. Document mitigation measures and review them.
3. Controls Not Validated or Verified: Allergen control measures (e.g., cleaning procedures, segregation) were not validated or routinely verified. Tip: Validate cleaning methods with allergen testing (e.g., swabs, product analysis). Schedule regular verification checks to ensure controls remain effective.
4. Overuse of Precautionary Labels: Excessive use of “may contain” or precautionary allergen statements diluted their meaning and confused consumers. Tip: Use precautionary labeling only when a genuine, unavoidable risk exists. Focus on strengthening controls to minimize reliance on such labels.
5. No or Insufficient Training: Staff lacked adequate allergen awareness training, leading to inconsistent practices. Tip: Provide regular training sessions tailored to roles (production, QA, labeling, cleaning). Reinforce the importance of allergen control through toolbox talks and refresher courses.
6. Plan Not Reviewed After Incidents: Allergen management plans were not updated following near-misses or consumer complaints. Tip: Treat every incident as a learning opportunity. Review and revise the allergen plan promptly, documenting corrective and preventive actions.

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Conclusion

In conclusion, allergen management is not a one-time exercise, it requires ongoing vigilance, validation, and staff engagement. Each of the findings above represents an opportunity to improve systems and culture, ensuring that allergen risks are consistently controlled.

By documenting clearly, training effectively, and reviewing plans after incidents, businesses can move beyond compliance to demonstrate leadership in food safety. Turning audit findings into proactive action builds resilience, enhances consumer confidence, and positions your organisation as a trusted partner in the marketplace.

Get the tools you need: ASC Food Safety Consultants offers a variety of FSSC 22000 V6 resources to help you achieve and maintain certification. Explore our document template toolkits and online self-paced courses to streamline the implementation process:

1. Complete document templates toolkit for Food Manufacturing / Processing / Packing
2. Complete document templates toolkit for Packaging Manufacturing
3. Introduction to FSSC 22000 V6 online self-paced course
4. Transition to FSSC 22000 V6 online self-paced course (from V5.1 to V6)

Visit our online, self-paced Food Fraud and Food Defence training HERE

How can we help?

We offer a variety of FSSC 22000 V6 services. If you need more information, please let us know HERE and we will direct you to the relevant department or service.

Comments

If you have any questions about FSSC 22000 or these additional requirements, please don’t hesitate to leave a comment below. We’re here to help!

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Key facts

• Part 8 of the FSSC 22000 Version 6 series covers additional requirement 2.5.6, Management of Allergens, explained through a video with supporting text.
• It recommends two supporting documents: an Allergen Risk Assessment and an Allergen Declaration for Suppliers.
• The article answers four common questions, including whether you need an allergen control team and whether 'may contain' labels can be used as a default.
• Six common audit findings are highlighted, such as no documented allergen list, missing or incomplete risk assessments, and unvalidated or unverified controls.
• Other frequent findings include overuse of precautionary labels, insufficient staff training, and allergen plans not being reviewed after incidents.
• The article concludes that allergen management is not a one-time exercise but requires ongoing vigilance, validation and staff engagement.

Frequently asked questions

What FSSC 22000 requirement does Part 8 cover?

Part 8 of the FSSC 22000 Version 6 series covers additional requirement 2.5.6, Management of Allergens. It is presented mainly through an explanatory video with supporting text, examples of documents, FAQs and common audit findings.

What documents do I need for allergen management under FSSC 22000?

The article recommends two key documents for allergen management: an Allergen Risk Assessment and an Allergen Declaration for Suppliers. These support demonstrating control of allergens under requirement 2.5.6.

What are the most common allergen management audit findings?

The article lists six common audit findings: no documented allergen list, missing or incomplete risk assessments, unvalidated or unverified controls, overuse of precautionary labels, insufficient staff training, and allergen plans not reviewed after incidents. Addressing these areas helps sites prepare for an FSSC 22000 audit.

Can I use 'may contain' labels as a default for allergens?

The article raises this as a frequently asked question and flags the overuse of precautionary labels as a common audit finding, so 'may contain' labelling should not be applied as a blanket default. The detailed answer is given in the article's embedded video.

Is allergen management a one-time task?

No. The article concludes that allergen management is not a one-time exercise; it requires ongoing vigilance, validation and staff engagement. Plans should also be reviewed after incidents rather than left unchanged.