Part 8: Allergen Management Explained (FSSC 22000 Version 6)

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:

Table of Contents

1. Video Explaining Allergen Management

2. Examples of Documents to Use for Allergen Management

3. Frequently Asked Questions

4. Common Audit Findings

5. Conclusion

6. How can we help?

7. FSSC 22000 V6 Series-related Articles

8. FSSC 22000 V6 Training Options

9. Comments

Video Explaining Allergen Management

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

Video explaining the requirements for Allergen Management as part of the FSSC 22000 Version 6 additional requirements.

Examples of Documents to Use for Allergen Management

Here is a list of documents to consider:

Allergen Risk Assessment
Allergen Declaration for Suppliers

Frequently Asked Questions

The video covers the following frequently asked questions:

Do I need an allergen control team?
What if my country has no allergen laws?
How often should I test for allergens?
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:

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.
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.
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.
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.
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.
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.

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 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:

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.

Check out our other related articles for more tips!

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