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