FSSC 22000 (Version 6) ONLINE
FSSC 22000 is an independently managed certification scheme, which is based on ISO 22000 and ISO/TS 22002-1:2009/PAS 223:2011 - dependant on the product.
This course provides a comprehensive overview of the strategic advantages of implementing a Food Safety Management System (FSMS), and focuses on the FSSC 22000 Version 6 standard, a GFSI-benchmarked standard. Delegates will explore key topics such as leadership responsibilities, hazard analysis and other essential aspects of food safety management. The course integrates the SO 22000 food safety management standard with the relevant technical standards (ISO/TS 22002) and FSSC 22000 Version 6 additional requirements.
By attaining FSSC 22000 certification, organizations can improve consumer confidence, comply with regulations, optimize processes, foster stakeholder trust, and ensure product integrity and market competitiveness.
Course Objectives
- Obtain a thorough understanding of the FSSC 22000 V6 requirements before implementing it into practice.
- Practical application of the Standard in your environment.
- Improve the food safety management system's effectiveness.
- Gain knowledge of the requirements of ISO/TS 22002-1 and how they relate to the food safety management system.
Module 1: INTRODUCTION TO FSSC 22000
- Background
- Certification Process
- Additional Requirements
Module 2: PRP – ISO/TS 22002-1:2009 Introduction
- Scope
- Normative References
- Terms & Definitions
Module 3: PRP – ISO/TS 22002-4:2013 (A)
- Establishment
- Layout and workspace
- Utilities – air, water, energy
- Waste Disposal
- Equipment suitability, cleaning and maintenance
Module 4: ISO/TS 22002-1:2009 (B)
- Management of purchased materials
- Measurements for prevention of cross-contamination
- Cleaning and Sanitation
- Pest Control
- Personal hygiene and employee facilities
Module 5: PRP – ISO/TS 22002-1:2009 (C)
- Rework
- Product recall procedures
- Warehousing
- Product information/consumer awareness
- Food defence, biovigilance and bioterrorism
Module 6: ISO 22000:2018 (Introduction & Clauses 1 - 3)
- Background
- Scope
- Normative References
- Terms & Definitions
Module 7: ISO 22000:2018 (Clause 4 - Context Of Organisation)
- Understanding the organisation and its context
- Understanding the needs and expectations of interested
parties - Determining the scope of the Food Safety Management
System (FSMS) - FSMS
Module 8: ISO 22000:2018 (Clause 5 - Leadership)
- Leadership and commitment
- Food safety policy
- Organisational roles, responsibilities and authorities
Module 9: ISO 22000:2018 (Clause 6 - Planning)
- Action risks and opportunities
- SMART Objectives
- Planning of changes
Module 10: ISO 22000:2018 (Clause 7 - Support)
- Resources
- Competence
- Awareness
- Communication (Internal and External)
- Documented information
Module 11: ISO 22000:2018 (Clause 8 - Operation)
- Operational planning and control
- Prerequisite programmes (PRPs)
- Traceability system
- Emergency preparedness and response
- Hazard Analysis and Control
- Updating information
- Monitoring and measuring control
- Verification (PRPs and hazard control plan)
- Control of product and process NCs
Module 12: ISO 22000:2018 (Clause 9 - Performance Evaluation)
- Monitoring, measurement, analysis and evaluation
- Internal Audit
- Management review
Module 13: ISO 22000:2018 (Clause 10 - Improvement)
- Nonconformity and corrective action
- Continual improvement
- Update FSMS
- Conclusion
FoodBev SETA Registered Skills Programme: 09SP001263
Credits: 32
NQF level: 3
Additional formal training recommended for FSSC 22000 certification: Internal Auditing training
- Food Safety Team Members
- Anyone responsible for implementing or maintaining the FSSC 22000 system
- Internal Auditors
- Food Safety Team Leader(s)
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.