Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 1 day
This Introduction to FSSC 22000 course will teach the learner the basic requirements of FSSC 22000 V5.1 for Food Manufacturing.
This intermediate-level course provides a basic overview of the FSSC 22000 V5.1 for food manufacturing Food Safety Management System standard requirements.
The following standards are covered in the course:
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEMS
The History, Purpose and Benefits of FSMS
Understanding the Different Types of FSMS
THE COMPONENTS OF FSSC 22000 EXPLAINED
An Overview of the Different Components of FSSC 22000
The History, Purpose and Benefits of FSMS
AN OVERVIEW OF THE ISO 22000: 2018 STANDARD
An Overview of the Context of the Organisation Requirements
An Overview of the Leadership Requirements
An Overview of the Planning Requirements
An Overview of the Support Requirements
An Overview of the Operations Requirements
An Overview of the Performance Evaluation Requirements
An Overview of the Improvement Requirements
AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
An Overview of the FSSC 22000 Additional Requirements: PART 1 (Clauses 2.5.1 to 2.5.6)
An Overview of the FSSC 22000 Additional Requirements: PART 2 (Clauses 2.5.7; 2.5.10 to 2.5.13))
AN OVERVIEW OF ISO/TS 22002-1 FOR FOOD MANUFACTURING
An Overview of the Purpose and Scope of ISO/TS 22002-1 for Food Manufacturing
An Overview of the Requirements for the Construction and Layout of Buildings
An Overview of the Requirements for the Layout of Premises and Workspace
An Overview of the Requirements for Utilities – Air, Water and Energy
An Overview of the Requirements for Waste Disposal
An Overview of the Requirements for Equipment Suitability, Cleaning and Maintenance
An Overview of the Requirements for the Management of Purchased Materials
An Overview of the Requirements for the Measures for Prevention of Cross-contamination.
An Overview of the Requirements for Cleaning and Sanitising
An Overview of the Requirements for Pest Control
An Overview of the Requirements for Personnel Hygiene and Employee Facilities
An Overview of the Requirements for Rework
An Overview of the Requirements for Warehousing
An Overview of the Requirements for Product Information and Consumer Awareness
An Overview of the Requirements for Food Defense, Biovigilance and Bioterrorism
COMPANY RESOURCES REQUIRED TO IMPLEMENT FSSC 22000
Brief Overview of the Company Resources Required to Implement FSSC 22000
ASSESSMENT
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:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
Laboratory Technologists
Top Management and Business Owners
