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Implementation of a FSMS based on FSSC 22000 Version 5.1 for Food Safety Course

Course Info

Training provider: ASC Consultants - Food Safety. Our Business.

Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 4 Days


This course provides a comprehensive understanding of the FSSC 22000 v5.1 standard and how to implement it effectively in a food manufacturing and/or processing environment.

Course Description

FSSC 22000 is a Food Safety Management Systems standard which provides a framework for effectively managing food safety responsibilities for food handling enterprises. Unlike ISO 22000, FSSC 22000 is fully recognised by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards.

The standard has requirements for Food Safety Management System processes and procedures. It requires that the organisation implement prerequisite programs and HACCP.

FSSC 22000 is based on:

  • ISO 22000 Food Safety Management Systems (Requirements for any organisation in the food chain) AND
  • technical specifications for sector PRPs:
  1. for food manufactures and processors: ISO/TS 22001-1 Prerequisite programmes on food safety – Part 1: Food manufacturing OR
  2. for food packaging manufacturing: ISO/TS 22001-4 Prerequisite programmes on food safety – Part 4: Food packaging manufacturing.

This course provides a comprehensive understanding of the standard and how to implement it effectively in a food manufacturing and/or processing environment. The changes from the previous version to the current version will be covered in detail.

Course Outcomes

  • An overview of Food Safety, GMPs and HACCP.
  • The need for Food Safety Management systems (FSMS).
  • The structure and key elements of ISO 22000: 2018.
  • The key changes in the new ISO 22000: 2018 from the previous version.
  • The development of documentation associated with the PRPs in relation to ISO 22000:2018.
  • Interpretation of the requirements of each clause.
  • The implementation and management of PRPs as per ISO/TS 22002-1: 2009 and/ or PAS 223.
  • The implementation of each PRP as per FSSC 22000 V5 Requirements.
  • Interpretation of the requirements of each clause.
  • Additional requirements of FSSC 22000.
  • TACCP & VACCP (Food Defence and Food Fraud).
  • GAP Analysis FSSC 22000 V5 to FSSC 22000 V5.1
  • ASSESSMENT

Prerequisites

An excellent understanding of HACCP is required before attending this course.

Who should attend

  • Business owners or any person in charge of food premises
  • QA managers
  • QC managers
  • Production managers
  • Supervisors
  • HACCP Team

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