Introduction to FSSC 22000 V5.1 for Food Manufacturing Online Course (FS21)

This course provides a basic overview and creates awareness of all the FSSC 22000 V5.1 standard requirements for food manufactures and processors.

OFFICIAL COURSE OPENING - 15 DECEMBER 2021

FSSC 22000 is a Food Safety Management Systems standard that provides a framework for effectively managing food safety responsibilities for food handling enterprises. Unlike ISO 22000, FSSC 22000 is fully recognised by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards.

The standard has requirements for Food Safety Management System processes and procedures. It requires that the organisation implement prerequisite programs and HACCP.

FSSC 22000 is based on:

  • ISO 22000: 2018 Food Safety Management Systems (Requirements for any organisation in the food chain);
  • technical specifications for sector PRPs AND
  • additional FSSC 22000 Scheme V5.1 requirements.
Price:R1 195.00
Your Instructors:   Mthokozisi Nkosi
Course Level:Basic
Course Duration:To be confirmed
Course Type:To be confirmed
Category:Food Safety Management Systems

Why This Course?

This course introduces you to the requirements for FSSC 22000 V5.1 for food manufacturing.

An overview of the requirements is covered, the steps needed to become certified and the company resources needed to implement FSSC 22000 V5.1.

Who Will Benefit From This Course?

  • Any person interested in gaining a better understanding of  FSSC 22000 V5.1
  • QA managers
  • QC managers
  • HACCP teams
  • HACCP team leaders
  • Internal auditors

Course Benefits and Learning Outcomes

  • The course is compiled by facilitators who have implemented and audited FSSC 22000 in different organisations.
  • In addition, delegates found competent will receive a downloadable certificate of achievement.
  • Delegates will enjoy the privilege of interacting and asking questions directly from our qualified instructors and seek assistance where necessary.
  • As part of the value-added service, delegates will retain 60 days of full access to the online course material.

Course Prerequisites

  • None

Materials Included

  • The course lessons are text, audio and/or video-based.
  • Most lessons have one or more activities at the end of each lesson.
  • Knowledge tests at the end of Modules 3, 4 and 5.
  • Theoretical final assessment at the end of the course.

Learner Course Progress

Modules and Lessons

Module 1Introduction to Food Safety Management Systems
Lesson 1Introduction to Food Safety Management Systems Learning Outcomes
Lesson 2The Purpose and Benefits of Food Safety Management Systems
Lesson 3Understanding the Different Types of Food Safety Management Systems
Lesson 4Choosing the Right Food Safety Management System for Your Company
Module 2The Components of FSSC 22000 Explained
Lesson 1The Components of FSSC 22000 Explained Learning Outcomes
Lesson 2An Overview of the 3 Components of FSSC 22000
Lesson 3An Overview of the FSSC 22000 Sectors
Module 3A Brief Overview of ISO 22000
Lesson 1A Brief Overview of ISO 22000 Learning Outcomes
Lesson 2Requirements for the Context of the Organisation (11 min)
Lesson 3Requirements for Leadership and Commitment (12 min)
Lesson 4Requirements for the Planning of the Food Safety Management System (19 min)
Lesson 5Food Safety Management System Support Requirements
Lesson 6Operational Requirements
Lesson 7Performance Evaluation Requirements
Lesson 8Requirements for the Food Safety Management System Improvement (7 min)
Lesson 9A Brief Overview of ISO 22000 Knowledge Test
Module 4A Brief Overview of the Requirements for Establishing PRPs on Food Safety for Food Manufacturing (ISO/TS 22002-1)
Lesson 1Establishing PRPs on Food Safety for Food Manufacturing (ISO/TS 22002-1) Learning Outcomes  - Preview
Lesson 2The Purpose and Scope of the Technical Specification for Food Manufacturing (5 min)
Lesson 3Requirements for the Construction and Layout of Buildings (6 min)
Lesson 4Requirements for the Layout of Premises and Workspace (16 min)
Lesson 5Requirements for Utilities - Air, Water and Energy (11 min)
Lesson 6Requirements for Waste Disposal (7 min)
Lesson 7Requirements for Equipment Suitability, Cleaning and Maintenance (11 min)
Lesson 8Requirements for the Management of Purchased Materials (6 min)
Lesson 9Requirements for the Measures for Prevention of Cross-contamination (7 min)
Lesson 10Requirements for Cleaning and Sanitising (8 min)
Lesson 11Requirements for Pest Control (10 min)
Lesson 12Requirements for Personnel Hygiene and Employee Facilities (12 min)
Lesson 13Requirements for Rework (5 min)
Lesson 14Requirements for Product Recall Procedures (4 min)
Lesson 15Requirements for Warehousing (5 min)
Lesson 16Requirements for Product Information and Consumer Awareness (7 min)
Lesson 17Requirements for Food Defence, Biovigilance and Bioterrorism (16 min)
Lesson 18Establishing PRPs on Food Safety for Food Manufacturing (ISO/TS 22002-1) Knowledge Test (60 min)
Module 5A Brief Overview of the FSSC 22000 Additional Requirements for Food Manufacturing
Lesson 1A Brief Overview of the FSSC 22000 Additional Requirements Learning Outcomes  - Preview
Lesson 2FSSC 22000 Additional Requirements: PART 1 (clauses 2.5.1 to 2.5.6) (11 min)
Lesson 3FSSC 22000 Additional Requirements: PART 2 (clauses 2.5.7 to 2.5.13)
Lesson 4A Brief Overview of the FSSC 22000 Additional Requirements Knowledge Test
Module 6Steps to Become FSSC 22000 Certified
There are no units in this module.
Module 7Company Resources Required to Implement FSSC 22000 (Budget, Time and Skills)
Lesson 1Company Resources Required to Implement FSSC 22000 Learning Outcomes  - Preview
Lesson 2Brief Overview of the Company Resources Required to Implement FSSC 22000
Lesson 3Company Resources Required to Implement FSSC 22000 Knowledge Test
Module 8Introduction to FSSC 22000 for Food Manufacturing Final Assessment
There are no units in this module.