Freshcare Version 5 is Here! So, What are the Key Changes in FSQ5?

What Does FSQ5 Mean for Your Business?

The good news is that FSQ5 isn’t a complete overhaul and if you’re already working to FSQ4.2, you’ll find plenty of familiar requirements in the new Standard.

The main changes are about strengthening the existing requirements and improving expectation clarity. The new standard also highlights some key areas to bring them into focus such as practical risk management, food safety culture, biosecurity, staff competency, verification and continual improvement.

So, rather than starting again, it’s about looking at your current system, understanding what’s changed and making the updates needed to get ready for FSQ5.

Key Changes

Below we have broken out the key changes from FSQ4.2 to FSQ5 (You can find a full table of changes at the end of the article).

A new structure – The Standard has been reorganised, so you’ll need to see where your existing procedures, records and controls fit within FSQ5.

Food safety culture – Food safety culture is now much more visible throughout the Standard, with greater emphasis on how food safety is understood and followed across the business.

Risk-based thinking – FSQ5 places more emphasis on identifying your business-specific risks, putting controls in place and regularly reviewing whether those controls are working.

Biosecurity – Biosecurity now has its own dedicated section, including the need for a documented Biosecurity Plan (this is new to FSQ).

Training and competency – Training requirements have been strengthened, including worker induction, training in a language workers understand, pictorial information where needed, competency and refresher training for the management representative.

Management review – Management review is more comprehensive, giving businesses a clearer way to step back, review how the system is performing and identify where improvements are needed.

Environmental monitoring – A more structured approach to environmental monitoring has been introduced, particularly relevant to businesses handling and packing produce.

Traceability and mass balance – Traceability requirements have been strengthened, including an expectation that traceability can be completed within 4 hours.

Foreign object control – Foreign object control is now a standalone area, with clearer requirements around things such as glass, brittle materials, detection equipment and records.

Supply-chain integration – FSQ5 brings on-farm and supply-chain activities together under the one Standard.

Authenticity – Authenticity now has its own dedicated management requirement, with greater focus on ensuring certified produce is genuine and appropriately sourced.

Site access and biosecurity – Access by workers, contractors, visitors, vehicles and equipment is more clearly defined, with stronger links to food safety and biosecurity.

Recall and incident management – Roles, responsibilities, contacts and response procedures are more clearly set out, making it easier to demonstrate that your business is ready to respond when something goes wrong.

Packaging, transport and produce handling – These areas now have clearer, dedicated requirements rather than being grouped within broader facility and food safety controls.
Freshcare Rules – There is a new standalone Freshcare Rules document that establishes the requirements for participation in the Scheme and the responsibilities for participating businesses.

When do Businesses Need to Move to FSQ5?

FSQ5 is here, but businesses have time to prepare and make the switch. Here are the key dates to know:

1 September 2026 – FSQ5 was released.

Late October / November 2026 – FSQ5 training is expected to become available.

1 March 2027 – Businesses currently certified to FSQ4.2 or SCS2 can start transitioning to FSQ5 at their recertification audit. Initial certification audits will be to FSQ5

30 June 2027 – Last day FSQ4.2 and SCS2 audits can be conducted.

1 July 2027 – All Freshcare audits must be conducted against FSQ5.

How can QMS Audits Help?

QMS Audits are the Freshcare experts and can provide specialised consulting services to ensure you meet all of the FSQ5 requirements without unnecessary fluff normally found in “cookie cutter” solutions.

Our auditors and consultants are equipped with the skills to run a full analysis and internal audit of your business to develop a plan specific to you as well as attending your audit

Meet the requirements of Freshcare and HARPS, as well as Australia’s largest retailers such as Coles, Woolworths and Aldi.

What Training do I Need to do?

For those that have training at least 10 years old, such as FSQ-COP3 you will be required to undertake training. For those trained to FSQ4, 4.1, 4.2, SC1 or SC2 there will be a transition module available to support implementation of FSQ5.

We will publish this information Late October, when Freshcare have made the information available to Trainers.

Key Area Changes from FSQ4.2 to FSQ5

Key Area	FSQ4.2	What’s different in FSQ5	What this means for your business
Standard Structure	Requirements were grouped under Management and Food Safety & Quality sections.	FSQ5 uses a new structure covering Management, Site, Biosecurity and Produce.	Review your existing procedures and records and map them to the new FSQ5 requirements.
Food Safety Culture	Food safety culture was not as clearly defined as a standalone focus.	Food safety culture is now addressed more explicitly throughout the Standard.	Businesses will need to demonstrate how food safety is promoted, understood and maintained across the team.
Risk Management	Risk assessment was applied to specific food safety hazards and activities.	FSQ5 takes a broader, more risk-based approach and requires risks to be reviewed regularly.	Review your current risk assessments and make sure they reflect the risks specific to your business.
Biosecurity	Biosecurity controls were covered through various existing requirements.	Biosecurity now has its own dedicated section and documented plan.	A documented Biosecurity Plan and supporting records will need to be in place.
Training & Competency	Training requirements applied to management and workers performing relevant tasks.	Greater emphasis on induction, worker understanding, competency and refresher training.	Review your training program, induction process and competency records. A management representative is required to undertake refresher training relevant to food safety at least every three years.
Management Review	Management review requirements were spread across the Standard.	FSQ5 provides a more comprehensive management review process.	Management needs to regularly review the effectiveness of the system, including audits, complaints, incidents, training and improvement actions.
Environmental Monitoring	Cleaning and hygiene controls were included within broader facility requirements.	FSQ5 introduces a more structured, risk-based environmental monitoring program.	Particularly important for businesses handling and packing produce. Review how you verify cleaning is effective.
Traceability & Mass Balance	Traceability testing was required at least annually.	FSQ5 strengthens traceability requirements and introduces mass balance testing, with a four-hour expectation.	Test your traceability system to make sure you can identify and account for affected produce within the required timeframe.
Foreign Objects	Physical contamination controls were covered across existing requirements.	Foreign object control is now a dedicated section.	Review controls for glass, brittle materials, detection equipment, breakages and related records.
Supply chain	On-farm and supply-chain requirements were covered under separate standards.	FSQ5 brings these activities together under one Standard.	Businesses involved in activities such as packing, storage, transport or supply-chain operations may have additional requirements to consider.
Authenticity	Authenticity was addressed through existing supplier and product controls.	Authenticity now has a dedicated requirement.	Review how you verify the authenticity and approved sourcing of produce entering the certified supply chain.
Site Access	Access controls were included within existing people, facility and site requirements.	Site access is now more clearly defined, including workers, visitors, contractors, vehicles and equipment.	Review who can access your site and how access is controlled and recorded.
Recall & Incident Management	Recall, withdrawal and incident requirements were largely combined.	FSQ5 provides clearer requirements for incident response, roles, contacts and recall activities.	Make sure your recall and incident procedures are current, responsibilities are clear and contact details are up to date.
Packaging	Packaging and labelling controls sat within broader facility requirements.	Packaging is now a dedicated area with clearer requirements.	Review packaging, labelling, changeovers and associated records.
Transport	Transport requirements were included within broader food safety controls.	TransportTransport now has its own dedicated requirements.	Review controls for transporting produce, including outsourced transport where applicable.
Produce Handling	Produce handling requirements were spread across several sections.	Produce handling is now a dedicated area covering activities such as storage, washing and treatments.	Review your handling procedures and make sure controls and records cover each relevant process.

Freshcare FSQ5 Training - Expression of Interest

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