Course Content
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 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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Introduction to FSSC 22000 V6 for Food Manufacturing Course
Please complete previous Lesson first
LESSON 3: Understanding the Different Types of FSMS
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