FSSC 22000 v5.1 for the Packaging Material Manufacturer (ONLINE)
FSSC 22000 is an independently managed certification scheme which is based on ISO 22000:2018 and ISO/TS 22002-4:2013 - dependant on the product. The system is recognized by GFSI and other accreditation bodies.
The internationally-recognised FSSC 22000 Food Safety System enables companies to plan, implement, operate, maintain and update their food-safety management systems to ensure safe products for customers and achieve truly global recognition for their system.
The course specifies the detailed requirements for establishing, implementing and maintaining the FSSC 22000 standard and the PRP (pre-requisite programmes) requirements (clause 8.2 ISO 22000:2018) for your industry.
The course addresses the practical implementation of a Food Safety System.
Course Objectives
To equip the participants with the knowledge and skills required to implement and FSSC 22000 system.
At the conclusion of the course, participants will:
- Be familiar with FSSC 22000 clauses pertaining to management involvement and responsibilities
- Manage the FSSC 22000 system more effectively
- Understand implementation constraints
Module 1: INTRODUCTION TO FSSC 22000
- Background
- Certification Process
- Additional Requirements
Module 2: PRP – ISO/TS 22002-4:2013 INTRODUCTION
- Scope
- Normative References
- Terms & Definitions
Module 3: PRP – ISO/TS 22002-4:2013 (A)
- Establishment
- Layout & workspace
- Utilities – air, water, energy
- Waste Disposal
- Equipment suitability, cleaning and maintenance
Module 4: PRP – ISO/TS 22002-4:2013 (B)
- Management of purchased materials
- Measurements for prevention of cross-contamination
- Cleaning and Sanitation
- Pest Control
- Personal hygiene and employee facilities
Module 5: PRP – ISO/TS 22002-4:2013 (C)
- Rework
- Product recall procedures
- Warehousing
- Product information/consumer awareness
- Food defence, biovigilance and bioterrorism
Module 6: ISO 22000:2018 (INTRODUCTION + CLAUSES 1 - 3)
- Background
- Scope
- Normative References
- Terms & Definitions
Module 7: ISO 22000:2018 (CLAUSE 4 - CONTEXT OF ORGANISATION)
- Understanding the organisation and its context
- Understanding the needs and expectations of interested parties
- Determining the scope of the Food Safety Management System (FSMS)
- FSMS
Module 8: ISO 22000:2018 (CLAUSE 5 - LEADERSHIP)
- Leadership and commitment
- Food safety policy
- Organisational roles, responsibilities & authorities
Module 9: ISO 22000:2018 (CLAUSE 6 - PLANNING)
- Action risks and opportunities
- SMART Objectives
- Planning of changes
Module 10: ISO 22000:2018 (CLAUSE 7 - SUPPORT)
- Resources
- Competence
- Awareness
- Communication (Internal & External)
- Documented information
Module 11: ISO 22000:2018 (CLAUSE 8 - OPERATION)
- Operational planning and control
- Prerequisite programmes (PRPs)
- Traceability system
- Emergency preparedness and response
- Hazard Analysis & Control
- Updating information
- Monitoring & measuring control
- Verification (PRPs & hazard control plan)
- Control of product & process NCs
Module 12: ISO 22000:2018 (CLAUSE 9 - PERFORMANCE EVALUATION)
- Monitoring, measurement, analysis & evaluation
- Internal Audit
- Management review
Module 13: ISO 22000:2018 (CLAUSE 10 - IMPROVEMENT)
- Nonconformity and corrective action
- Continual improvement
- Update FSMS
- Conclusion
FoodBev SETA Registered Skills Programme: 09SP000454030225/0
- Credits: 22
- NQF Level: 5
Additional formal training recommended for FSSC 22000:
- Internal Auditing training
- Middle management
- Anyone responsible for implementing or maintaining the FSSC 22000 system.
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.