Course Content
MODULE 4: AN OVERVIEW OF ISO/TS 22002-1 FOR FOOD MANUFACTURING (Copy 1)
A brief overview of the Technical Specification (ISO/TS 22002-1) / PRPs for Food Manufacturing.
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MODULE 6: COMPANY RESOURCES REQUIRED TO IMPLEMENT FSSC 22000 (Copy 1)
What company resources do you need to implement and maintain FSSC 22000. (BUDGET, TIME AND SKILLS)
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Introduction to FSSC 22000 V5.1 for Food Manufacturing Course (Copy 1)
About Lesson

After completing Module 1, the learner will have a better understanding of the following:

  • Lesson 1: Introduction to FSMS learning outcomes (you are currently on this lesson).
  • Lesson 2: The history, purpose and benefits of Food Safety Management Systems.
  • Lesson 3: Different types of Food Safety Management Systems and Choosing the Right FSMS for Your Company.

Instructions:

Please download the FSSC 22000 checklist from the “Exercise Files” tab in this lesson. The FSSC 22000 checklist will only be used as a reference document during the knowledge tests and final assessments. It will not be necessary to complete the checklist during this introduction course.


Remember to mark the lesson as complete. The “Complete lesson” button is at the top next to the lesson name.


We encourage you to ask questions in the “Questions and Answers” section.

Exercise Files
FSSC 22000 for Food Manufacturing Checklist.docx
Size: 50.58 KB
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