Introduction to FSSC 22000 for Food Packaging Course (FS23)

FSSC 22000 is a Food Safety Management Systems standard which provides a framework for effectively managing food safety responsibilities for food handling enterprises. Unlike ISO 22000, FSSC 22000 is fully recognised by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards.

The standard has requirements for Food Safety Management System processes and procedures. It requires that the organisation implement prerequisite programs and HACCP.

FSSC 22000 is based on:

  • ISO 22000 Food Safety Management Systems (Requirements for any organisation in the food chain) AND
  • technical specifications for sector PRPs:
  1. for food manufactures and processors: ISO/TS 22001-1 Prerequisite programmes on food safety – Part 1: Food manufacturing OR
  2. for food packaging manufacturing: ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing.

This course provides an introduction to the requirements of the FSSC 22000 standard with practical examples for food packaging manufacturing.


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Industry experts present our cost-effective food safety courses. It is fun, engaging and interactive with practical examples and activities.  Delegates write an assessment at the end of the course and will receive a handout and certificate of attendance.

We are based in Port Elizabeth and service the following provinces in South Africa:

  • Eastern Cape
  • Western Cape
  • Gauteng
  • KwaZulu-Natal (KZN)

Course Level

Advanced Food Safety course

Presentation Methods and Course Duration Options

  • Classroom training – 1 day
  • Virtual training (real-time via Skype, Zoom or Google Meet) – 1 day

Minimum Requirements

A good understanding of HACCP is required before attending this course. We recommend first attending our Introduction to HACCP course or HACCP for the HACCP Team course.

Who Should Attend?

  • Business owners or any person in charge of food premises
  • QA managers
  • QC managers
  • Production managers
  • Supervisors
  • HACCP Team

Course Outline

  • An overview of Food Safety, GMPs and HACCP.
  • The need for Food Safety Management systems (FSMS).
  • An introduction to the structure and key elements of  ISO 22000: 2018.
  • A brief overview of the key changes in the new ISO 22000: 2018 from the previous version.
  • An overview of the development of documentation associated with the PRPs in relation to ISO 22000:2018.
  • An overview of the PRPs as per ISO/TS 22001-4.
  • A brief interpretation of the requirements of each clause.
  • An overview of the additional requirements of FSSC 22000.
  • An introduction to TACCP & VACCP (Food Defence and Food Fraud).
  • An introduction to GAP Analysis.


This introductory course is more aimed at creating awareness of the FSSC 22000 international standard for food packaging, and everyone is welcome to attend.

The implementation of the FSSC 22000 Food Safety Management System is covered in our more advanced  Implementation of FSSC 22000 for Food Packaging course (which includes this course).

Excellent complementary courses to also consider:

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