Introduction to FSSC 22000 for Food Manufacturing Online Course

Introduction to FSSC 22000 V5.1 for Food Manufacturing Course

4.29(7 Ratings)

Our introduction to FSSC 22000 V5.1 for food manufacturing online course is an excellent option if you need to understand the basic requirements of FSSC 22000 for food manufacturing.

It provides a brief overview of the different standards and guidelines involved, as well as the requirements of each clause as listed below.

Module 1 and 2, as well as all the learning outcome lessons, are visible to the public.

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This course provides an overview of ALL the requirements for FSSC 22000 V5.1 for FOOD MANUFACTURING.
The clauses for each standard and guideline are discussed briefly (with examples).
The course is compiled by highly skilled and experienced instructors who have implemented and audited FSSC 22000 in different organisations.
In addition, delegates found competent will receive a downloadable certificate of completion.
Delegates have the opportunity to interact and ask questions.
As part of the value-added service, delegates will retain 90 days of full access to the online course and materials.
Learners complete tests regularly throughout the course, as well as a final assessment test. The pass rate is 70%.

Course Curriculum

MODULE 1: INTRODUCTION TO FSMS
Introduction to Food Safety Management Systems in general.

MODULE 2: THE COMPONENTS OF FSSC 22000 EXPLAINED
A brief overview of the different components of FSSC 22000.

MODULE 3: A BRIEF OVERVIEW OF ISO 22000
A brief overview of the ISO 22000 standard.

LESSON 1: A Brief Overview of ISO 22000 Learning Outcomes
LESSON 2: Requirements for the Context of the Organisation (Clause 4)

10:53
LESSON 3: Requirements for Leadership and Commitment (Clause 5)

12:04
LESSON 4: Requirements for the Planning of the FSMS (Clause 6)

18:52
LESSON 5: FSMS Support Requirements (Clause 7)

18:43
ISO 22000 Clause 4 to Clause 7 Knowledge Test
LESSON 6: Operational Requirements (Clause 8)

01:00:56
ISO 22000 Clause 8 Knowledge Test
LESSON 7: Performance Evaluation Requirements (Clause 9)

12:29
LESSON 8: Requirements for the FSMS Improvement (Clause 10)

06:24
ISO 22000 Knowledge Test (ALL CLAUSES)

MODULE 4: AN OVERVIEW OF ISO/TS 22002-1 FOR FOOD MANUFACTURING
A brief overview of the Technical Specification (ISO/TS 22002-1) / PRPs for Food Manufacturing.

LESSON 1: An Overview of ISO/TS 22002-1 for Food Manufacturing Learning Outcomes
LESSON 2: Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing (Clause 1)

05:51
LESSON 3: Requirements for the Construction and Layout of Buildings (Clause 4)

06:04
LESSON 4: Requirements for the Layout of Premises and Workspace (Clause 5)

15:40
LESSON 5: Requirements for Utilities – Air, Water and Energy (Clause 6)

10:54
LESSON 6: Requirements for Waste Disposal (Clause 7)

06:32
LESSON 7: Requirements for Equipment Suitability, Cleaning and Maintenance (Clause 8)

10:32
LESSON 8: Requirements for the Management of Purchased Materials (Clause 9)

06:01
LESSON 9: Requirements for the Measures for Prevention of Cross-contamination (Clause 10)

06:28
LESSON 10: Requirements for Cleaning and Sanitising (Clause11)

07:38
LESSON 11: Requirements for Pest Control (Clause 12)

09:45
LESSON 12: Requirements for Personnel Hygiene and Employee Facilities (Clause 13)

11:26
LESSON 13: Requirements for Rework (Clause 14)

05:18
LESSON 14: Requirements for Product Recall Procedures (Clause15)

03:48
LESSON 15: Requirements for Warehousing (Clause 16)

04:53
LESSON 16: Requirements for Product Information and Consumer Awareness (Clause 17)

07:08
LESSON 17: Requirements for Food Defense, Biovigilance and Bioterrorism (Clause 18)

15:39
ISO/TS 22002-1 for Food Manufacturing Knowledge Test

MODULE 5: AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
A brief overview of the FSSC 22000 additional requirements for food manufacturing.

MODULE 6: COMPANY RESOURCES REQUIRED TO IMPLEMENT FSSC 22000
What company resources do you need to implement and maintain FSSC 22000. (BUDGET, TIME AND SKILLS)

FINAL ASESSEMENT – 3 PART
Introduction to FSSC 22000 for food manufacturing final assessment consisting of 3 parts.

R1195,00

Enrollment validity: Lifetime

Level

Intermediate
Total Enrolled

33
Duration

9 hours
Last Updated

20 August 2023
Certificate

Certificate of completion

A course by

Aluzar Support

Mthokozisi Nkosi

Introduction to FSSC 22000 V5.1 for Food Manufacturing Course

What I will learn?

Course Curriculum

MODULE 1: INTRODUCTION TO FSMS Introduction to Food Safety Management Systems in general.

MODULE 2: THE COMPONENTS OF FSSC 22000 EXPLAINED A brief overview of the different components of FSSC 22000.

Intro to FSMS and the Components of FSSC 22000 Knowledge Test

MODULE 3: A BRIEF OVERVIEW OF ISO 22000 A brief overview of the ISO 22000 standard.

LESSON 2: Requirements for the Context of the Organisation (Clause 4)

LESSON 3: Requirements for Leadership and Commitment (Clause 5)

LESSON 4: Requirements for the Planning of the FSMS (Clause 6)

LESSON 5: FSMS Support Requirements (Clause 7)

ISO 22000 Clause 4 to Clause 7 Knowledge Test

LESSON 6: Operational Requirements (Clause 8)

ISO 22000 Clause 8 Knowledge Test

LESSON 7: Performance Evaluation Requirements (Clause 9)

LESSON 8: Requirements for the FSMS Improvement (Clause 10)

ISO 22000 Knowledge Test (ALL CLAUSES)

MODULE 4: AN OVERVIEW OF ISO/TS 22002-1 FOR FOOD MANUFACTURING A brief overview of the Technical Specification (ISO/TS 22002-1) / PRPs for Food Manufacturing.

LESSON 2: Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing (Clause 1)

LESSON 3: Requirements for the Construction and Layout of Buildings (Clause 4)

LESSON 4: Requirements for the Layout of Premises and Workspace (Clause 5)

LESSON 5: Requirements for Utilities – Air, Water and Energy (Clause 6)

LESSON 6: Requirements for Waste Disposal (Clause 7)

LESSON 7: Requirements for Equipment Suitability, Cleaning and Maintenance (Clause 8)

LESSON 8: Requirements for the Management of Purchased Materials (Clause 9)

LESSON 9: Requirements for the Measures for Prevention of Cross-contamination (Clause 10)

LESSON 10: Requirements for Cleaning and Sanitising (Clause11)

LESSON 11: Requirements for Pest Control (Clause 12)

LESSON 12: Requirements for Personnel Hygiene and Employee Facilities (Clause 13)

LESSON 13: Requirements for Rework (Clause 14)

LESSON 14: Requirements for Product Recall Procedures (Clause15)

LESSON 15: Requirements for Warehousing (Clause 16)

LESSON 16: Requirements for Product Information and Consumer Awareness (Clause 17)

LESSON 17: Requirements for Food Defense, Biovigilance and Bioterrorism (Clause 18)

ISO/TS 22002-1 for Food Manufacturing Knowledge Test

MODULE 5: AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING A brief overview of the FSSC 22000 additional requirements for food manufacturing.

LESSON 2: FSSC 22000 Additional Requirements: PART 1 (Clauses 2.5.1 to 2.5.6)

LESSON 3: FSSC 22000 Additional Requirements: PART 2 (Clauses 2.5.7; 2.5.10 to 2.5.13)

FSSC 22000 Additional Requirements for Food Manufacturing Knowledge Test

MODULE 6: COMPANY RESOURCES REQUIRED TO IMPLEMENT FSSC 22000 What company resources do you need to implement and maintain FSSC 22000. (BUDGET, TIME AND SKILLS)

LESSON 2: Brief Overview of the Company Resources Required to Implement FSSC 22000

FINAL ASESSEMENT – 3 PART Introduction to FSSC 22000 for food manufacturing final assessment consisting of 3 parts.

PART 1: Final Assessment: ISO 22000

PART 2: Final Assessment: ISO/TS 22002-1 for Food Manufacturing

PART 3: Final Assessment: FSSC 22000 Addtional Requirements for Food Manufacturing

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