Course Content
MODULE 1: INTRODUCTION TO FSMS
Introduction to Food Safety Management Systems in general.
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LESSON 1: Introduction to FSMS Learning Outcomes
LESSON 2: The History, Purpose and Benefits of FSMS
24:35
LESSON 3: Understanding the Different Types of FSMS
40:24
MODULE 2: THE COMPONENTS OF FSSC 22000 EXPLAINED
A brief overview of the different components of FSSC 22000.
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LESSON 1: The Components of FSSC 22000 Explained Learning Outcomes
LESSON 2: An Overview of the Different Components of FSSC 22000
28:19
Intro to FSMS and the Components of FSSC 22000 Knowledge Test
00:15:00
MODULE 3: A BRIEF OVERVIEW OF ISO 22000
A brief overview of the ISO 22000 standard.
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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
00:15:00
LESSON 6: Operational Requirements (Clause 8)
01:00:55
ISO 22000 Clause 8 Knowledge Test
00:15:00
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)
00:20:00
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.
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LESSON 1: An Overview of ISO/TS 22002 for Food Manufacturing Learning Outcomes
LESSON 2: Purpose and Scope of ISO/TS 22002 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 for Food Manufacturing Knowledge Test
00:20:00
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.
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LESSON 1: An Overview of the FSSC 22000 Additional Requirements for Food Manufacturing Learning Outcomes
LESSON 2: FSSC 22000 Additional Requirements: PART 1 (Clauses 2.5.1 to 2.5.6)
11:30
LESSON 3: FSSC 22000 Additional Requirements: PART 2 (Clauses 2.5.7; 2.5.10 to 2.5.13)
11:24
FSSC 22000 Additional Requirements for Food Manufacturing Knowledge Test
00:10:00
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)
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LESSON 1: Company Resources Required to Implement FSSC 22000 Learning Outcomes
LESSON 2: Brief Overview of the Company Resources Required to Implement FSSC 22000
12:06
FINAL ASESSEMENT – 3 PART
Introduction to FSSC 22000 for food manufacturing final assessment consisting of 3 parts.
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PART 1: Final Assessment: ISO 22000
00:20:00
PART 2: Final Assessment: ISO/TS 22002 for Food Manufacturing
00:20:00
PART 3: Final Assessment: FSSC 22000 Addtional Requirements for Food Manufacturing
00:15:00
Introduction to FSSC 22000 V5.1 for Food Manufacturing Course
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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