FSSC 22000 Certification

Overview:

Introduction:

This training program is designed to prepare participants for the certification exam only.

This training program is designed to familiarize participants with the Food Safety System Certification (FSSC) 22000 standard, widely recognized in the food and beverage industry. It aligns with ISO standards and is tailored to ensure that organizations meet food safety regulations across the supply chain. It will enhance participants' understanding of the FSSC 22000 framework, from risk management and hazard analysis to compliance and audit preparedness.

Program Objectives

By the end of this training, participants will be able to:

• Understand the structure and key requirements of the FSSC 22000 standard.

• Conduct risk assessments and hazard analysis effectively within the food safety management framework.

• Implement and monitor compliance measures that align with regulatory and FSSC 22000 standards.

• Prepare for internal and external audits to achieve and maintain certification.

• Prepare for the certification exam.

Targeted Audience:

• Quality assurance managers and food safety officers.

• Compliance and regulatory affairs professionals in the food industry.

• Operational and production managers responsible for food safety.

• Individuals preparing for roles that involve food safety certification and standards.

• Consultants and auditors focusing on food safety and quality systems.

Program Outline

Unit 1:

Understanding the FSSC 22000 Framework:

• Overview of FSSC 22000 and its evolution.

• Key components: ISO 22000, ISO/TS 22002-1, and additional FSSC requirements.

• The role of FSSC 22000 in food safety and global supply chains.

• Benefits of implementing FSSC 22000.

Unit 2:

Hazard Analysis and Risk Management

• Principles of hazard analysis and critical control points (HACCP).

• Identifying and evaluating potential food safety hazards.

• Risk assessment methodologies in food safety management.

• Developing preventive measures and critical control points (CCPs).

• Practical case studies on hazard analysis and risk assessment.

Unit 3:

Implementing Food Safety Management Systems

• Steps to establish an effective food safety management system (FSMS).

• Requirements of ISO 22000 and ISO/TS 22002-1.

• Documentation and record-keeping best practices.

• Operational controls and maintaining safety measures across food processing stages.

• Guidance on continuous monitoring and verification.

Unit 4:

Internal Audits and Compliance Management

• Techniques for planning and conducting internal audits as per FSSC 22000 standards.

• Key compliance requirements and regulatory aspects.

• Corrective and preventive actions in food safety management.

• Roles and responsibilities of the audit team.

• Common challenges in audit processes and how to address them.

Unit 5:

Certification Preparation and Continuous Improvement

• Overview of the Certification Exam Structure.

• Key Topics and Areas of Focus for the Exam.

• Sample Questions and their Potential Answers.

• Resources and Materials for Effective Exam Preparation.

Note: This program is designed to prepare participants for the certification exam only.