Overview
The adoption of a food safety management system (FSMS) is a strategic decision that can help to improve the overall performance in food safety. FSSC 22000 Version 6 is a GFSI-benchmarked standard and provides a comprehensive approach to food safety management. It combines the ISO 22000 food safety management standard with the relevant technical standards (ISO/TS 22002) and FSSC 22000 Version 6 additional requirements.
The course includes an in-depth review of requirements relating to leadership, hazard analysis, change management, PDCA-approach, risks and opportunities and other management system requirements.
Progress Excellence Approach
- Dissecting the ISO 22000 and ISO/TS 22002-1 Standards as well as FSSC 22000 Version 6 additional requirements 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, internal audits, corrective actions, non-conformances, document and record control).
The course will equip delegates with the following:
- In-depth understanding of FSSC 22000 Version 6 requirements.
- 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/TS 22002-1 requirements and its relation to the food safety management system.
- Understand the necessity of PRPs as building blocks and control of food safety hazards in the work environment.
- Ideas on how to obtain buy-in from leaders and engage staff in the quest for food safety.
- Create a project plan for implementation or improvement of the food safety management system.
The course is best suited to the following audiences:
- Food safety team leaders
- Food safety team members (Engineers, Microbiologists, Quality Controllers, Production staff, R&D/NPD staff, Logistics personnel, Buyers)
- Quality/Technical/SHEQ/SHERQ Managers
Delegate assessment will be in the form of:
- Full course attendance
- Successful completion of an assessment (pass mark 70 %).
What do our delegates say?
“Comprehensive, detailed with usable templates.”
Elsabe Vogel, Pride Milling
“Very organised, informative and to the point. Very practical and easily applied to work environment.”
Nicole Pinlayson
“Excellent, love the way the manual is written. Makes for easy implementation as requirements are grouped for ease of understanding.”
Claire Taylor, Me Myself & I
Course Features
- Course duration: 4 days
- Course Code: 33
- Course Level: Intermediate - Staff needs to have worked in the manufacturing/food industry already to attend one of these workshops.
- Method of delivery: Virtual, face-to-face or hybrid
- Assessment: Quiz
- Pass mark: 70%
- Certificate: Electronic Certificate on successful completion