Transition to FSSC 22000 V6 for Food Manufacturing Course (FS06)

This Transition to FSSC 22000 V6 course will show the learner the key changes of the new Version 6 requirements of FSSC 22000 for Food Manufacturing.

Transition to FSSC 22000 V6 for Food Manufacturing Course

Our Classroom Options

Option 1

Online Self-paced Training

Duration: 9 hours

Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.

VISIT THE ONLINE SELF-PACED COURSE HERE

Option 2

Virtual Classroom Training

Duration: 1 day

Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.

CONTACT US HERE

Option 3

Physical Classroom Training

Duration: 1 day

Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.

CONTACT US HERE

Course Information

Course Introduction

This intermediate-level course provides an overview of the key changes between the FSSC 22000 V5.1 and V6 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 is involved in the development and maintenance of the company’s Food Safety system.

Who Should Attend?

The following people will benefit significantly by attending this course:

  • Supervisors / Managers
  • QA / QC managers
  • HACCP / Food Safety teams
  • Internal and supplier auditors
  • Laboratory Technologists
  • Top management / Business owners

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

  • The components of FSSC 22000 Explained
  • An Overview of the ISO 22000:2018 Standard Requirments (All Clauses)
  • An Overview of the ISO/TS 22002-1 for Food Manufacturing Standard Requirements (All Clauses)
  • An Overview of the key changes in FSSC 22000 V6 Additional Requirements for Food Manufacturing
  • ASSESSMENT

Course Benefits

How will this course benefit the learner?

  • After successful completion, the learner should have a better understanding of the key changes of FSSC 22000 V6 for food manufacturing requirements.
  • The learner will receive a certificate of achievement. 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.

Upcoming Virtual Classroom Training Events

Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.

Venue: Virtual via Zoom

Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

06 June 202427 June 202418 July 202408 August 2024
Table: Upcoming Virtual Transition to FSSC 22000 for Food Manufacturing Training Dates (FS06)
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