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FSSC 22000 Version 6 Implementation Workshop

Course Info

Training provider: Progress Excellence CC

Training Type: Public
Location: JHB & Zoom
Cost: R 11497 Per Person
Starting Date: 06 May 2024
Ending Date: 09 May 2024
Course Duration: 4 days


FSSC 22000 is a GFSI-benchmarked standard and provides a comprehensive approach to food safety management.

Course Description

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 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 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 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).

Course Outcomes

The course will equip delegates with the following:

  • In-depth understanding of FSSC 22000 requirements.
  • Practical application of the Standard in your own environment.
  • Implement FSSC 22000 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.

Prerequisites

Staff needs to have worked in the manufacturing/food industry already to attend one of these workshops.

Who should attend

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

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