Course Introduction
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the FSSC 22000 V6 requirements.
The following standards are covered in the course:
- ISO 22000: 2018
- ISO/TS 22002-1: 2009 Prerequisite programmes on food safety for food manufacturing
- FSSC 22000 V6 additional requirements
Our implementation of FSSC 22000 V6 for food manufacturing course provides a comprehensive understanding of the requirements and how to implement it effectively.
We highly recommend this course for anyone who is part of the HACCP Team, especially the HACCP Team leader and internal auditors.
Target Audience
The following people will benefit significantly by attending this course:
QA & QC Managers
HACCP Team, especially the HACCP Team Leader
Internal & Supplier Auditors
Course Level and Duration
EXPERT LEVEL 5 (EQUIVALENT TO NQF LEVEL 5)
Physical and Virtual Classrooms: 3 day
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
Course Benefits
How will this course benefit the learner?
After successful completion, the learner should have a better understanding of how to implement an FSMS based on the FSSC 22000 V6 for Food Manufacturing requirements.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Course Outline
THE COMPONENTS OF FSSC 22000 EXPLAINED
An Overview of the Different Components of FSSC 22000
The History, Purpose and Benefits of FSMS
THE AUDIT PROTOCOL
Understanding the audit protocol for FSSC 22000 V6
INTERPRETATION OF THE ISO 22000: 2018 STANDARD
Context of the Organisation Requirements
Leadership Requirements
Planning Requirements
Support Requirements
Operations Requirements
Performance Evaluation Requirements
Improvement Requirements
INTERPRETATION OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
FSSC 22000 Additional Requirements: PART 1 (Clauses 2.5.1 to 2.5.6)
FSSC 22000 Additional Requirements: PART 2 (Clauses 2.5.7; 2.5.10 to 2.5.13))
INTERPRETATION OF THE ISO/TS 22002-1 FOR FOOD MANUFACTURING REQUIREMENTS
Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing
Requirements for the Construction and Layout of Buildings
Requirements for the Layout of Premises and Workspace
Requirements for Utilities – Air, Water and Energy
Requirements for Waste Disposal
Requirements for Equipment Suitability, Cleaning and Maintenance
Requirements for the Management of Purchased Materials
Requirements for the Measures for Prevention of Cross-contamination.
Requirements for Cleaning and Sanitising
Requirements for Pest Control
Requirements for Personnel Hygiene and Employee Facilities
Requirements for Rework
Requirements for Warehousing
Requirements for Product Information and Consumer Awareness
Requirements for Food Defence, Biovigilance and Bioterrorism
ASSESSMENT
WORKPLACE ASSIGNMENT
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS22” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.
Basic Food Safety Practices for Food Handlers Course (FS02)
Good Manufacturing Practices for Food Handlers Course (FS03)
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Introduction to Food Microbiology (for non-Microbiologists) (FS09)
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced Food Microbiology (FS29)
HACCP for Supervisors and HACCP Teams Course (FS10)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Introduction to HACCP Course (FS07)