Course Introduction
This intermediate-level course provides a basic overview of the FSSC 22000 V5.1 for food manufacturing Food Safety Management System standard 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
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
Online Self-paced Training: 9 hours of training material, including all assessments
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
Online Self-paced Training (Our self-paced online course is very popular and a budget-friendly option)
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.
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 22002-1 FOR FOOD MANUFACTURING
An Overview of the Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing
An Overview of the Requirements for the Construction and Layout of Buildings
An Overview of the Requirements for the Layout of Premises and Workspace
An Overview of the Requirements for Utilities – Air, Water and Energy
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
An Overview of the Requirements for the Measures for Prevention of Cross-contamination.
An Overview of the Requirements for Cleaning and Sanitising
An Overview of the Requirements for Pest Control
An Overview of the Requirements for Personnel Hygiene and Employee Facilities
An Overview of the Requirements for Rework
An Overview of the Requirements for Warehousing
An Overview of the Requirements for Product Information and Consumer Awareness
An Overview of the Requirements for Food Defense, Biovigilance and Bioterrorism
COMPANY RESOURCES REQUIRED TO IMPLEMENT FSSC 22000
Brief Overview of the Company Resources Required to Implement FSSC 22000
ASSESSMENT
CAN’T FIND A SUITABLE DATE? GET IN TOUCH WITH US!
ALL OUR COURSES ARE ALSO AVAILABLE ON DEMAND.
WANT TO DO IT AT YOUR OWN PACE?
ACCREDITED AND A VERY POPULAR OPTION!
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 “FS21” 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 Fraud and Food Defence Course (FS11)
A Basic Overview of the GLOBALG.A.P. Chain of Custody Standard and Certification Process Course
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)
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)
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
