FSSC 22000 Version 6 version 5 Lead Auditor (FSMS) workshop
This course is a CQI and IRCA Certified training course, course 2200.
Auditing in an organisation is aimed at reducing and managing risks. Auditors involved in the certification process have a responsibility towards the organisation in identifying food safety risks and projecting a professional image with regards to certification.
Understanding & Implementing Food Safety Management Systems: FSSC 22000 Version 6, ISO 22000:2018, ISO/TS 22002-1:2009
FSSC 22000 Version 6 provides a comprehensive approach to food safety management and is aimed at those organisations involved in the manufacturing step of the food chain. It combines the ISO 22000:2018 food safety management standard with the technical standards, such as ISO/TS22002-1 that will be covered during this course as well as FSSC 22000 Version 6 additional requirements. FSSC 22000 Version 6 is a GFSI-benchmarked standard.
FSSC version 5 conversion workshop (incorporating ISO 22000:2018)
ISO 22000:2005 has been revised to the ISO 22000:2018 version with many changes. Not only does it follow the new high-level structure that is relevant for revisions of ISO Standards, it includes various elements formerly found in ISO 9001 and aspects related to risks and opportunities amongst others.
FSSC 22000 Version 6 for Supervisors & Line Managers (based on ISO 22000:2018, ISO/TS 22002-1 & FSSC version 5 additional requirements)
ISO/FSSC 22000 Version 6 is an international standard that specifies the requirements for a food safety management system. Certification to this standard will afford organisations in the food chain an opportunity to demonstrate their ability to control food safety hazards and to ensure that a safe product is provided to consumers.
FSSC 22000 Version 6 Senior Management awareness session
An effective food safety management system can only reach its full potential if top management commitment is evident. This course is aimed to ensure buy-in from top management in order to support the effective implementation of the food safety management system.
Food safety culture excellence workshop
Fact: Many causes of foodborne outbreaks and product recalls are due to staff behavior issues.
Myth: Food safety is the responsibility of the Quality or Technical Manager.
Research shows that the behavior and attitudes of food handlers have a direct impact on the safety of the products produced or manufactured. The GFSI and BRCGS Issue 9 recognize that the creation and improvement of a food safety culture is vital to ensure that people always do the right thing – even when nobody is watching.
Food Defence (VACCP and TACCP) Workshop
Requirements for food fraud and food defence have been written into various Standards, such as IFS, BRCGS and FSSC 22000 Version 6 version 4. Both of these topics deal with intentional adulteration, designed to either yield economic gains for the criminal or to cause harm to the consumer, contrary to HACCP, which is designed to control unintentional or accidental harm.
Advanced internal auditing of Food Safety Management Systems: BRCGS Food, FSSC/ISO 22000, IFS and HACCP (based on ISO 19011:2018)
An effective internal audit system is a fundamental requirement of any management system. This workshop covers the requirements of food safety and quality management systems as well as the principles of internal and supplier auditing – just what you need to conduct audits that add value to your organisation.