The objective of this training is to provide participants with knowledge of the fundamental principles and requirements of FSSC 22000 V7 and enable them to establish an FSSC 22000 system within a food business. Participants will be able to understand and assess the overall condition of food businesses from a food safety perspective, as well as control and improve all defined procedures within the organization.

TRAINING CONTENT

• History of Food Safety
• Development of FSSC 22000 and Overview of the Standard
• Responsibilities of Organizations Within the Food Supply Chain
• Identifying the Fundamental Requirements of FSSC 22000
  • HACCP, Management Responsibility, Resource Management, Planning, Safe Products, Validation, Verification and Improvement of the Food Safety Management System, Food Defense Requirements
• Similarities and Differences Between the Food Safety Management System and Other Management Systems
• Practical Applications

TRAINING DURATION

2 days.

WHO CAN ATTEND

• Production and Quality Supervisors
• Quality Management Representatives
• Individuals Currently Working or Planning to Work in Production Processes
• Food Industry Professionals

CERTIFICATION

Upon completion of the training, participants will receive a course “Certificate of Attendance” issued by an FSSC 22000 Foundation-approved trainer.

INFORMATION / REGISTRATION

Complete the Form to Start Your Registration Process or Request Further Information

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