Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 3 days
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the FSSC 22000 V5.1 for food manufacturing requirements.
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the FSSC 22000 V5.1 requirements.
The following standards are covered in the course:
Our implementation of FSSC 22000 V5.1 for food manufacturing course provides a comprehensive understanding of the requirements and how to implement it effectively.
We highly recommend this course for anyone who is part of the HACCP Team, especially the HACCP Team leader and internal auditors.
THE COMPONENTS OF FSSC 22000 EXPLAINED
An Overview of the Different Components of FSSC 22000
The History, Purpose and Benefits of FSMS
THE AUDIT PROTOCOL
Understanding the audit protocol for FSSC 22000 V5.1
INTERPRETATION OF THE ISO 22000: 2018 STANDARD
Context of the Organisation Requirements
Leadership Requirements
Planning Requirements
Support Requirements
Operations Requirements
Performance Evaluation Requirements
Improvement Requirements
INTERPRETATION OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
FSSC 22000 Additional Requirements: PART 1 (Clauses 2.5.1 to 2.5.6)
FSSC 22000 Additional Requirements: PART 2 (Clauses 2.5.7; 2.5.10 to 2.5.13))
INTERPRETATION OF THE ISO/TS 22002-1 FOR FOOD MANUFACTURING REQUIREMENTS
Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing
Requirements for the Construction and Layout of Buildings
Requirements for the Layout of Premises and Workspace
Requirements for Utilities – Air, Water and Energy
Requirements for Waste Disposal
Requirements for Equipment Suitability, Cleaning and Maintenance
Requirements for the Management of Purchased Materials
Requirements for the Measures for Prevention of Cross-contamination.
Requirements for Cleaning and Sanitising
Requirements for Pest Control
Requirements for Personnel Hygiene and Employee Facilities
Requirements for Rework
Requirements for Warehousing
Requirements for Product Information and Consumer Awareness
Requirements for Food Defence, Biovigilance and Bioterrorism
ASSESSMENT
WORKPLACE ASSIGNMENT
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
HACCP for Supervisors and HACCP Teams Course (FS10), OR
Advanced HACCP System Implementation Course (FS25)
The following people will benefit significantly by attending this course:
QA & QC Managers
HACCP Team, especially the HACCP Team Leader
Internal & Supplier Auditors
