FSSC 22000 Additional Requirements: PART 2 (clauses 2.5.7 to 2.5.13)

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

Module 1	Introduction to Food Safety Management Systems	+
Introduction to Food Safety Management Systems in general.
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	+
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 3 Components of FSSC 22000
Lesson 3	An Overview of the FSSC 22000 Sectors
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 (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)	+
A brief overview of the Technical Specification (ISO/TS 22002-1) for Food Manufacturing.
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	-
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	+
Requirements 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)	+
What company resources you need to implement and maintain FSSC 22000.
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	+
Final assessment for the Introduction to FSSC 22000 for Food Manufacturing course.
There are no units in this module.

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