Please complete previous Lesson first
LESSON 2: The History, Purpose and Benefits of FSMS
MODULE 1: INTRODUCTION TO FSMS
Introduction to Food Safety Management Systems in general.
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MODULE 2: THE COMPONENTS OF FSSC 22000 EXPLAINED
A brief overview of the different components of FSSC 22000.
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MODULE 3: A BRIEF OVERVIEW OF ISO 22000
A brief overview of the ISO 22000 standard.
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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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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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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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FINAL ASESSEMENT – 3 PART
Introduction to FSSC 22000 for food manufacturing final assessment consisting of 3 parts.
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