Food Safety Training for Persons in Charge (R638)
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Implementation of FSSC 22000 V6 for Food Packaging Manufacturing Course (FS24)

This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the FSSC 22000 V6 for food packaging manufacturing requirements.

Implementation of FSSC 22000 for Food Packaging Manufacturing Course - FS24
Implementation of FSSC 22000 for Food Packaging Manufacturing Course - FS24

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 22002-4: 2013 Prerequisite programmes on food safety for food packaging manufacturing
  • FSSC 22000 V6 additional requirements

Our implementation of FSSC 22000 V5.1 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

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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 Packaging 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:

HACCP for Supervisors and HACCP Teams Course (FS10), OR

Advanced HACCP System Implementation Course (FS25)

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 22002-4 FOR FOOD PACKAGING MANUFACTURING REQUIREMENTS

Purpose and Scope of ISO/TS 22002-4 for Food Packaging Manufacturing

Requirements for the Establishment

Requirements for the Layout and Workspace

Requirements for Utilities

Requirements for Waste Disposal

Requirements for Equipment Suitability, Cleaning and Maintenance

Requirements for the Management of Purchased Materials and Services

Requirements for the Measures for Prevention of Contamination

Requirements for Cleaning

Requirements for Pest Control

Requirements for Personnel Hygiene and Facilities

Requirements for Rework

Requirements for Withdrawal Procedures

Requirements for Storage and Transport

Requirements for for Food Packaging Information and Customer Communication

Requirements for Food Defence and Bioterrorism

ASSESSMENT

WORKPLACE ASSIGNMENT

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ALL OUR COURSES ARE ALSO AVAILABLE ON DEMAND.

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FS24: Implementation of FSSC 22000 V6 for Food Packaging Manufacturing Course Contact Form
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CALENDAR TIP: To find the next training event for this course, type “FS24” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.

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