FSSC 22000 is the management system standard for food safety (FSMS) that is aligned to internationally recognize best practice, and through ISO 22000:2018 as its basis, makes use of the ISO Harmonized structure. FSSC 22000 helps organizations to provide safe food by proactively improving their FSMS performance.
This course covers the changes to the Scheme from v5.1 to v6.
How will I benefit?
This course will help you gain an understanding of the changes to FSSC 22000 v6 as they relate to:
- Part 1 – Scheme Overview covering changes to scope and food chain categories
- Part 2 – Requirements for Organizations to be audited covering changes to FSSC 22000 Additional Requirements
- Part 3 – Requirements for the Certification Process covering changes to audit duration and nonconformity management
Your learning will be through an activity-based, delegate centred approach. This will help you share experiences and knowledge with other attendees; bringing alive the information presented and resulting in enhanced retention and application to your own workplace.
Who should attend?
Anyone involved in the planning, implementing, maintaining, supervising, or auditing of an FSSC 22000 food safety management system, needs to know the changes to the Scheme from v5.1 to 6.0.
This may include operations, technical and quality teams, human resource, engineering, logistics and product development teams and managers.
What will I learn?
On completion of this course, you’ll be able to:
Knowledge
- Recognize the reasons behind the change to FSSC 22000 v6
- Identify the revised scope and food chain categories applicable to FSSC 22000 v6
- Describe the revisions, deletions and new additions to the FSSC 22000 Additional Requirements
- Define the nonconformities and nonconformity management
Skills
- Use the formula to calculate audit durations
What is included?
- On completion, you'll be awarded an internationally recognized BSI Training Academy certificate
Prerequisites
Delegates should obtain a copy of FSSC 22000 v6 before taking this course.
