Understanding FSSC 22000



Understanding FSSC 22000:2005

ISO 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     CEUs:  0.7       Prerequisites:  None

Learning Objectives

  • Identify requirements of ISO 22000:2005 and PAS 220:2208
  • Identify linkages of the ISO 22000:2005 and PAS 220:2008 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

Plexus Learning Model

Learning is maximized through participation. That is why Plexus training avoids lecture-based teaching and focuses on group activities, case studies and hands-on applications. Learn by doing.

Who Should Attend

  • Any member of an ISO 22000:2005 implementation team
  • Representatives from key functional groups involved in an organization’s quality management system
  • Prospective Internal Auditors

Instructors

Plexus Master Trainers. Plexus Master Trainers train and evaluate:

  • ISO 9001:2008, ISO/TS 16949:2009, AS9100, ISO 14001:2004 Environmental Management Systems, FSSC 22000:2005 Food Safety, ISO 9001:2008 for Healthcare and ISO 13485:2003 for Medical Devices.
  • Plexus trains 3rd party auditors and wrote the materials used to certify all of them

Agenda

  • Overview of FSSC 22000
  • Food Safety Management Terminology
  • ISO 22000:2005 Standard and PAS 220:2008 Specification – Understanding the Requirements