Understanding FSSC 22000

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



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