Online Intro to FSSC 22000 V6 for Food Manufacturing Course

About Course

We invite you to join our online self-paced FSSC 22000 Version 6 course for food manufacturing. This course provides a basic overview of the FSSC 22000 Version 6 requirements for food manufacturing.

The following standards are covered in the course:

ISO 22000: 2018
ISO/TS 22002-1: 2009 Prerequisite programmes on food safety for food manufacturing
FSSC 22000 V6 additional requirements

We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.

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.

Lesson 1: Introduction to FSMS Learning Outcomes
Lesson 2: The History, Purpose and Benefits of FSMS

24:18
Lesson 3: Understanding the Different Types of FSMS

39:56

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)

10:16
Lesson 3: Requirements for Leadership and Commitment (Clause 5)

11:32
Lesson 4: Requirements for the Planning of the FSMS (Clause 6)

18:11
Lesson 5: FSMS Support Requirements (Clause 7)

18:10
ISO 22000 Clauses 4 to 7 Knowledge Test
Lesson 6: Operational Requirements Part 1 (Clause 8.1 to 8.4)

14:11
Lesson 7: Operational Requirements Part 2 (Clause 8.5)

25:45
ISO 22000 Clause 8.5 Knowledge Test
Lesson 8: Operational Requirements Part 3 (Clause 8.6 to 8.9)

20:25
ISO 22000 Clause 8 Knowledge Test
Lesson 9: Performance Evaluation Requirements (Clause 9)

12:04
Lesson 10: Requirements for the FSMS Improvement (Clause 10)

05:46
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 for Food Manufacturing Learning Outcomes
Lesson 2: Purpose and Scope of ISO/TS 22002 for Food Manufacturing (Clause 1)

05:14
Lesson 3: Requirements for the Construction and Layout of Buildings (Including Climate Change) (Clause 4)

05:33
Lesson 4: Requirements for the Layout of Premises and Workspace (Clause 5)

15:15
Lesson 5: Requirements for Utilities: Air, Water and Energy (Clause 6)

10:26
Lesson 6: Requirements for Waste Disposal (Clause 7)

06:06
Lesson 7: Management of Purchased Materials Requirements for Food Manufacturing (Clause 8)

10:02
Lesson 8: Requirements for the Management of Purchased Materials (Clause 9)

05:36
Lesson 9: Requirements for the Measures for Prevention of Cross Contamination (Clause 10)

06:03
Lesson 10: Requirements for Cleaning and Sanitising (Clause11)

07:13
Lesson 11: Requirements for Pest Control (Clause 12)

09:19
Lesson 12: Requirements for Personnel Hygiene and Employee Facilities (Clause 13)

10:59
Lesson 13: Requirements for Rework (Clause 14)

04:54
Lesson 14: Requirements for Product Recall Procedures (Clause15)

03:24
Lesson 15: Requirements for Warehousing (Clause 16)

04:30
Lesson 16: Requirements for Product Information and Consumer Awareness (Clause 17)

06:41
Lesson 17: Requirements for Food Defence, Biovigilance and Bioterrorism (Clause 18

15:08
ISO/TS 22002 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 1: An Overview of the FSSC 22000 Additional Requirements for Food Manufacturing Learning Outcomes
Lesson 2: Management of Service and Purchased Material (C2.5.1)

05:12
Lesson 3: Product Labelling and Printed Materials (C2.5.2)

03:44
Lesson 4: Food Defence (C2.5.3)

01:45
Lesson 5: Food Fraud Mitigation (C2.5.4)

02:49
Lesson 6: Logo Use (C2.5.5)

02:19
Lesson 7: Management of Allergens (C2.5.6)

04:58
Lesson 8: Environmental Monitoring (C2.5.7)

01:42
Lesson 9: Food Safety and Quality Culture (C2.5.8)

03:06
Lesson 10: Quality Control (C2.5.9)

03:22
FSSC 22000 V6 Additional Requirements Clauses 2.5.1 to 2.5.9 Knowledge Test
Lesson 11: Transport, Warehousing and Storage (C2.5.10)

02:40
Lesson 12: Hazard Control and Measures for Preventing Cross Contamination (C2.5.11)

02:18
Lesson 13: PRP Verification (C2.5.12)

01:11
Lesson 14: Product Design and Development (C2.5.13)

02:07
Lesson 15: Health Status (C2.5.14)

01:01
Lesson 16: Equipment Management (C2.5.15)

02:24
Lesson 17: Food Loss and Waste (C2.5.16)

01:23
Lesson 18: Communication Requirements (C2.5.17)

02:52
Lesson 19: Requirements for Organisations with Multi-Site Certification (C2.5.18)

04:13
FSSC 22000 V6 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test
FSSC 22000 V6 Additional Requirements for Food Manufacturing Knowledge Test

About Course

What Will You Learn?

Course Content

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

Lesson 1: Introduction to FSMS Learning Outcomes

Lesson 2: The History, Purpose and Benefits of FSMS

Lesson 3: Understanding the Different Types of FSMS

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

Lesson 1: The Components of FSSC 22000 Explained Learning Outcomes

Lesson 2: An 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 1: A Brief Overview of ISO 22000 Learning Outcomes

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 Clauses 4 to 7 Knowledge Test

Lesson 6: Operational Requirements Part 1 (Clause 8.1 to 8.4)

Lesson 7: Operational Requirements Part 2 (Clause 8.5)

ISO 22000 Clause 8.5 Knowledge Test

Lesson 8: Operational Requirements Part 3 (Clause 8.6 to 8.9)

ISO 22000 Clause 8 Knowledge Test

Lesson 9: Performance Evaluation Requirements (Clause 9)

Lesson 10: 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 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)

Lesson 3: Requirements for the Construction and Layout of Buildings (Including Climate Change) (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: Management of Purchased Materials Requirements for Food Manufacturing (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 Defence, Biovigilance and Bioterrorism (Clause 18

ISO/TS 22002 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 1: An Overview of the FSSC 22000 Additional Requirements for Food Manufacturing Learning Outcomes

Lesson 2: Management of Service and Purchased Material (C2.5.1)

Lesson 3: Product Labelling and Printed Materials (C2.5.2)

Lesson 4: Food Defence (C2.5.3)

Lesson 5: Food Fraud Mitigation (C2.5.4)

Lesson 6: Logo Use (C2.5.5)

Lesson 7: Management of Allergens (C2.5.6)

Lesson 8: Environmental Monitoring (C2.5.7)

Lesson 9: Food Safety and Quality Culture (C2.5.8)

Lesson 10: Quality Control (C2.5.9)

FSSC 22000 V6 Additional Requirements Clauses 2.5.1 to 2.5.9 Knowledge Test

Lesson 11: Transport, Warehousing and Storage (C2.5.10)

Lesson 12: Hazard Control and Measures for Preventing Cross Contamination (C2.5.11)

Lesson 13: PRP Verification (C2.5.12)

Lesson 14: Product Design and Development (C2.5.13)

Lesson 15: Health Status (C2.5.14)

Lesson 16: Equipment Management (C2.5.15)

Lesson 17: Food Loss and Waste (C2.5.16)

Lesson 18: Communication Requirements (C2.5.17)

Lesson 19: Requirements for Organisations with Multi-Site Certification (C2.5.18)

FSSC 22000 V6 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test

FSSC 22000 V6 Additional Requirements for Food Manufacturing Knowledge Test

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 Additional Requirements for Food Manufacturing

Course Feedback

Student Ratings & Reviews

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.

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