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Implementation of FSSC 22000

Implementation of FSSC 22000 Version 5.1 for Food Manufacturing (FS22)

Introduction

PLEASE NOTE: The training is available as physical classroom training or via Zoom. You are welcome to make your selection when completing the registration form below.

This course provides a comprehensive understanding of the FSSC 22000 V5.1 standard and how to implement it effectively in a food manufacturing and/or processing environment.

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);
  • ISO/TS 22002-1 Prerequisite programmes for food manufacturing, and
  • FSSC 22000 V5.1 Additional requirements.
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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 – 3 days (practical workplace assignment – 0.5 day)
  • Virtual training (real-time via Skype, Zoom or Google Meet) – 4 days (practical workplace assignment – 0.5 day)

Minimum Requirements

An excellent understanding of HACCP is required before attending this course. We recommend first attending our 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

MODULE 1: INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEMS

  • The History, Purpose and Benefits of FSMS
  • Understanding the Different Types of FSMS

MODULE 2: THE COMPONENTS OF FSSC 22000 EXPLAINED

  • The History, Purpose and Benefits of FSMS
  • An Overview of the Different Components of FSSC 22000

MODULE 3: IMPLEMENTATION OF ISO 22000

  • Requirements for the Context of the Organisation (Clause 4)
  • Requirements for Leadership and Commitment (Clause 5)
  • Requirements for the Planning of the FSMS (Clause 6)
  • FSMS Support Requirements (Clause 7)
  • Operational Requirements (Clause 8)
  • Performance Evaluation Requirements (Clause 9)
  • Requirements for the FSMS Improvement (Clause 10)

MODULE 4: IMPLEMENTATION OF ISO/TS 22002-1 FOR FOOD MANUFACTURING

  • Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing (Clause 1)
  • Requirements for the Construction and Layout of Buildings (Clause 4)
  • Requirements for the Layout of Premises and Workspace (Clause 5)
  • Requirements for Utilities – Air, Water and Energy (Clause 6)
  • Requirements for Waste Disposal (Clause 7)
  • Requirements for Equipment Suitability, Cleaning and Maintenance (Clause 8)
  • Requirements for the Management of Purchased Materials (Clause 9)
  • Requirements for the Measures for Prevention of Cross-contamination (Clause 10)
  • Requirements for Cleaning and Sanitising (Clause11)
  • Requirements for Pest Control (Clause 12)
  • Requirements for Personnel Hygiene and Employee Facilities (Clause 13)
  • Requirements for Rework (Clause 14)
  • Requirements for Product Recall Procedures (Clause15)
  • Requirements for Warehousing (Clause 16)
  • Requirements for Product Information and Consumer Awareness (Clause 17)
  • Requirements for Food Defense, Biovigilance and Bioterrorism (Clause 18)

MODULE 5: IMPLEMENTATION 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)

ASSESSMENT

Recommendations

After attending this course, we recommend also attending our expert-level Internal and Supplier Auditing based on FSSC 22000 course.

Excellent complementary courses to also consider:

Date

06 - 08 Jul 2022

Cost

R4,600.00

More Info

Course Details

Labels

Advanced
ASC Consultants

Location

ASC Consultants
Harbour View Building, Regus Office Park, 1st Floor, Oakworth Rd, Humerail, Port Elizabeth, 6070
Website
https://ascconsultants.co.za

Location 2

ASC Consultants - Virtual via Zoom
Virtual Training via Zoom

Organiser

Mthokozisi Nkosi
Phone
(041) 101 1006
Email
info@ascconsultants.co.za
Website
https://ascconsultants.co.za
Course Details