FSSC 22000 combines the principles of HACCP (Hazard Analysis Critical Control Point) with other prerequisite programs into a food safety management system with auditable requirements. This standard requires the identification and analysis of hazards that could reasonably occur within the food chain. This session uses a combination of individual participation and group activities to guide the participants through these requirements.
Length: 1 day Prerequisites: None
Learning Objectives
- Identify requirements of FSSC 22000 and ISO/TS 22002
- Identify linkages of the FSSC 22000 and ISO/TS 22002 requirements to HACCP and prerequisite programs
- Implement effectively the FSSC 22000 Food Safety Management System based on these linkages
- Define the Food Safety Management System terminology
- Identify requirements for Documentation and Records
Who Should Attend
- Food Production Managers
- Food Safety and Quality Managers
- Line Supervisors
- Food Safety Certification Personnel
- Consultants to the food industry and anyone else involved in the implementation or auditing FSSC 22000
Agenda
- Defining a food safety management system
- The benefits of establishing a food safety management system
- The fundamental requirements of ISO 22000, including HACCP Principles
- Overview of FSSC 22000
- Food Safety Management Terminology
