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
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
15:00
LESSON 6: Operational Requirements (Clause 8)
01:00:56
ISO 22000 Clause 8 Knowledge Test
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)
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
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
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
20:00
PART 2: Final Assessment: ISO/TS 22002 for Food Manufacturing
20:00
PART 3: Final Assessment: FSSC 22000 Addtional Requirements for Food Manufacturing
15:00
Introduction to FSSC 22000 V5.1 for Food Manufacturing Course
Please complete previous Lesson first
LESSON 2: The History, Purpose and Benefits of FSMS
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