Implementing FSSC 22000
Learn the requirements of FSSC 22000 and understand how to implement them.
Overview
This course is designed for the Food Safety Team Leader or those who will need a thorough knowledge of the requirements and the processes of the food safety management system. It includes:
- Training videos explain the FSSC 22000 requirements
- The videos are followed by interactive exercises to deepen your understanding of the requirements
- Included in the interactive exercises, are questions that prompt you to take notes about your own facility. You may print these notes to use as a guide or gap analysis as you design, implement, and document your FSSC 22000 System. Not only will you understand the requirements, but you will also have a plan you can use to kick-start your implementation.
Agenda
1. Introduction videos
- Introduction to FSSC 22000
- Introduction to the Process Approach
- Introduction to Risk-Based Thinking
- Introduction to Documented Information
2. ISO 22000:2018 and FSSC 22000 Additional Requirements
- Context of the Organization
- Leadership
- Planning
- Resources
- Control of Externally Provided Processes
- Competency and Awareness
- Communication
- Customer Complaints
- Documented Information
- Document Control
- Operational Planning
- Traceability
- Emergency Preparedness and Responsibility
- HACCP
- Control of Monitoring and Measuring
- >Verification
- Control of Product and Process Nonconformance
- Handling of Potentially Unsafe Product
- Recall
- Monitoring, Measurement, Analysis, and Improvement
- Internal Audit
- Management Review
- Corrective Action and Improvement
- Management of Services
- Food Defense
- Food Fraud
- Allergen Management
- Environmental Monitoring
3. Prerequisite Programs
- Construction and Layout
- Layout of Premises and Workspace
- Utilities
- Waste Disposal
- Equipment Suitability Cleaning and Maintenance
- Management of Purchased Materials
- Prevention of Cross-Contamination
- Cleaning and Sanitation
- Pest Control
- Personnel Hygiene and Employee Facilities
- Rework
- Product Recall Procedure
- Warehousing
- Product Information
- Food Defense, Biovigilance and Bioterrorism
Instructor
This course was developed by Cynthia Weber. Ms. Weber is our Director of Online Training and has over 25 years of national and international experience in Food Safety Management. She has designed resources, training, consulting, and documentation tools for food safety systems including PCQI, ISO 22000, FSSC 22000, SQF, BRCGS, and ISO 9001 which have been used worldwide. Ms. Weber has also been a registered SQF Trainer and consultant, an approved trainer (ATP) for BRCGS, a Lead Auditor for GFSI Schemes, participated in the Approved Training Organization Program with FSSC 22000 and was an FSSC 22000 approved trainer. She is a Lead Instructor for FSPCA.