FSSC 22000 V6

Course Description:

This course provides a comprehensive understanding of the requirements of the FSSC 22000 V6 standard and how to implement it in food safety management. It covers the core elements of the standard, including the Food Safety Management System (FSMS), Hazard Analysis and Critical Control Points (HACCP), and quality management system requirements. The course also includes practical training on document preparation and self-assessment.

Objectives:

• Understand the requirements of the FSSC 22000 V6 standard.
• Learn how to implement a Food Safety Management System according to the standard.
• Develop skills in conducting hazard analysis and identifying critical control points.
• Learn strategies for preparing for audits and reviews.
• Apply fundamental concepts to improve production processes and ensure food safety.

Target Audience:

• Quality and food safety managers.
• Production and manufacturing management personnel.
• Internal audit teams.
• Health and inspection personnel.
• Food safety consultants.

Prerequisites:

• Basic knowledge of food safety and quality management principles.
• Prior experience in the food industry (optional).

Course Content:

• Introduction to FSSC 22000 V6:
  • Background of FSSC 22000 and its importance in the food industry.
  • Overview of the standard’s key requirements.
• Food Safety Management System (FSMS):
  • Developing and documenting a Food Safety Management System (FSMS).
  • Integrating the requirements of ISO 22000 and ISO/TS 22002-1.
• Hazard Analysis and Critical Control Points (HACCP):
  • Hazard analysis steps.
  • Identifying and documenting critical control points.
• Audit Readiness Strategies:
  • How to prepare the facility for audits and reviews.
  • Handling audit findings and implementing improvements.
• Developing Standard Operating Procedures (SOPs):
  • Improving operational procedures to ensure compliance with FSSC requirements.
• Case Studies:
  • Examples of FSSC 22000 implementation in food manufacturing facilities.