Introduction to FSSC 22000 V6 for Food Manufacturing Course

Categories: FSMS
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What Will You Learn?

  • This course provides an overview of ALL the requirements for FSSC 22000 V6 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.
  • Learners complete tests regularly throughout the course, as well as a final assessment test. The pass rate is 70%.

Course Content

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.

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.

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.

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