The purpose of this course is to provide you with the knowledge and skills required to better understand the requirements of FSSC V6 for the effective implementation and management within an organisation.
The course consists of three separate eLearning modules:
- FSSC v6 Introduction
- HACCP Refresher and CODEX ALIMENTARIUS 2022 UPDATES
- Implementation
Completion criteria:
The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment of each course to complete the bundle. You have 12 months access to this bundle, effective from the date of purchase.
OBJECTIVES
By the end of this course, you will be able to:
- Understand the purpose of FSSC 22000 v6 Certification Scheme for FSMS by reviewing its history, background and relationship with other management system standards
- Know how to apply the requirements of FSSC 22000 certification (ISO 22000:2018 FSMS requirements, sector specific prerequisite programs (PRPs) and FSSC 22000 Additional requirements) in your organisation
- Understand the importance of the Global Food Safety Initiative (GFSI)
- Protect your business and consumers from food threats or risks by applying the requirements for food fraud mitigation and food defence
- Understand the updates to the scheme from version 5.1 to version 6
- Plan how to implement FSSC V6 into any organisation
- Understand how the Hazard Analysis & Critical Control Points (HACCP) helps food businesses reduce the risk of safety hazards in food
- Familiarise with HACCP terms and the importance of food safety and food hygiene
- Develop and implement a HACCP plan based on the preliminary tasks and HACCP principles
- Identify and effectively control the hazards in your organisation relating to food safety
- Learners will need to demonstrate acceptable performance in these areas to complete the course successfully
WHO SHOULD ATTEND
This course is designed for experienced food safety professionals with an understanding of the management systems approach to food safety
PRIOR KNOWLEDGE
Before starting this course, it is recommended that you have prior knowledge of:
- Implementing or operating a management system within a food sector context
- Prerequisite programs as specified in ISO/TS 22002-1
- Good practice guides and/or trading practices relevant to the segment of food chain in which the organisation operates
- The principles of HACCP as defined by the Codex Alimentarius Commission
- Food safety hazards
- Working in a food catering establishment
