Course Introduction
This intermediate-level course provides a basic overview of the FSSC 22000 V6 for food packaging manufacturing Food Safety Management System standard 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
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
Target Audience
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
Laboratory Technologists
Top Management and Business Owners
Course Level and Duration
INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)
Physical and Virtual Classrooms: 1 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 the basic requirements for FSSC 22000 V6 for food packaging manufacturing.
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:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
Course Outline
INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEMS
The History, Purpose and Benefits of FSMS
Understanding the Different Types of FSMS
THE COMPONENTS OF FSSC 22000 EXPLAINED
An Overview of the Different Components of FSSC 22000
The History, Purpose and Benefits of FSMS
AN OVERVIEW OF THE ISO 22000: 2018 STANDARD
An Overview of the Context of the Organisation Requirements
An Overview of the Leadership Requirements
An Overview of the Planning Requirements
An Overview of the Support Requirements
An Overview of the Operations Requirements
An Overview of the Performance Evaluation Requirements
An Overview of the Improvement Requirements
AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
An Overview of the FSSC 22000 Additional Requirements: PART 1 (Clauses 2.5.1 to 2.5.6)
An Overview of the FSSC 22000 Additional Requirements: PART 2 (Clauses 2.5.7; 2.5.10 to 2.5.13))
AN OVERVIEW OF ISO/TS 22002-4 FOR FOOD PACKAGING MANUFACTURING
An Overview of the Purpose and Scope of ISO/TS 22002-4 for Food Packaging Manufacturing
An Overview of the Requirements for the Establishment
An Overview of the Requirements for Layout and Workspace
An Overview of the Requirements for Utilities
An Overview of the Requirements for Waste Disposal
An Overview of the Requirements for Equipment Suitability, Cleaning and Maintenance
An Overview of the Requirements for the Management of Purchased Materials and Services
An Overview of the Requirements for the Measures for Prevention of contamination.
An Overview of the Requirements for Cleaning
An Overview of the Requirements for Pest Control
An Overview of the Requirements for Personnel Hygiene and Facilities
An Overview of the Requirements for Rework
An Overview of the Requirements for Withdrawal Procedures
An Overview of the Requirements for Storage and Transport
An Overview of the Requirements for Food Packaging Information and Customer Communication
An Overview of the Requirements for Food Defense and Bioterrorism
COMPANY RESOURCES REQUIRED TO IMPLEMENT FSSC 22000
Brief Overview of the Company Resources Required to Implement FSSC 22000
ASSESSMENT
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 “FS23” 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.
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Food Safety Culture (FS32)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Food Fraud and Food Defence Course (FS11)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced 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)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
