FSSC 22000 Version 6 implementation workshop (based on ISO 22000:2018, ISO/TS 22002-1 & FSSC version 5 requirements)

Overview
FSSC 22000 Version 6 version 5 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.

Progress Excellence Approach

• Dissecting the ISO 22000 standard and translating the requirements into understandable terms.
• Clear guidance on PRP, OPRP and CCP determination.
  Facilitate the development of a pre-requisite programme (PRP).
• The use of photographs and other activities to practically illustrate ISO/TS22002-1 requirements.
• Clarifying the terms monitoring, verification and validation.
• Explaining how to effectively implement food safety management system requirements (e.g. management review, corrective actions, non conformances, document and record control).

The course will equip delegates with the following:

• Understanding FSSC 22000 Version 6 and effectively addressing each requirement of the standard.
• Practical application of the standard in your own environment.
• Implement FSSC 22000 Version 6 and prepare for the certification process.
• Improve the effectiveness of the food safety management system.
• Understand ISO/TS22002-1 requirements and its relation to the food safety management system.
• Understand the necessity of PRPs as building blocks in the food safety management system.
• Understand how to practically implement FSSC additional requirements.

The course is best suited to the following audiences:

• Food safety team leaders
• Food safety team members
• Quality & Production Managers
• Quality & Production Supervisors
• Engineering staff

The course will be assessed in the following way:

• An assignment is due after completion of this course.
• A pass mark of 70% is required for the assignment and full attendance of the course for a certificate to be issued.