The course provides delegates with the knowledge and skills required to develop, document, implement, maintain, update and
improve a Food Safety Management System based on FSSC 22000 version 5.1 requirements.
FSSC 22000 Version 5.1 including Food Defense (TACCP), Food Fraud (VACCP) Practical Implementation and Food Safety Culture Awareness

Duration:
4 Days
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Full Description
This course covers all the requirements of the new Version 5.1 of Food Safety System Certification (FSSC 22000) including practical implementation of Food Defense (TACCP – Threat Assessment and Critical Control Point), Food Fraud (VACCP – Vulnerability Assessment and Critical Control Point) and Food Safety Culture requirements. The course provides delegates with the knowledge and skills required to develop, document, implement, maintain, update and improve a Food Safety Management System based on FSSC 22000 version 5.1 requirements. The course also provides participants with an understanding of the most important changes contained in version 5.1 and provides an understanding of the components of FSSC 22000 including Prerequisite Programs for FSSC 22000 based on ISO/TS 22002-1 Technical Specification for manufacturing, Hazard Analysis Critical Control Point (HACCP) and ISO 22000:2018. Key changes in FSSC 22000 version 5.1 include the GFSI food safety culture requirements that specify elements related to communication, training, employee feedback and performance measurement. In this course, participants will be guided through these key changes to ensure compliance to the new version. Participants will receive an awareness of food safety culture and will also be taken through a guidance document that has been published to demonstrate how food safety culture requirements can be met in relationship to ISO 22000:2018 standard that already addresses requirements on communication, training and performance measurement. Participants will also gain an understanding of the rationale behind the changes and the impact these changes on their own organizations. This is a practical course with a high level of participation through discussions, case studies and student activities/exercises that are important in reinforcing the fundamentals of practical implementation of FSSC 22000 and the new requirements of version 5.1. At the end of the course a portfolio of evidence with all activities done by the student will be submitted and a certificate of successful completion of the course will be awarded. The training is highly beneficial for individuals involved in preparing the FSSC 22000 compliant documentation and implementation requirements.
Course Outcomes
On completion of the course participants will be able to:
- Understand the requirements and of FSSC 22000 Version 5.1
- Have an awareness of Food Safety Culture
- Prepare organization for FSSC 22000 certification
- Appreciate new risks and threats categorization and identification of types of threats in food business, industry and food security of countries.
- Understand the concept of threats and vulnerabilities as they relate to food and understand risks to food brand, business reputation and business continuity.
- Identify threats of deliberate contamination in the form of malicious and ideological motivated contamination and implement a food defense plan.
- Identify vulnerabilities to food fraud and implement food fraud mitigation plan
Who should attend?
The course is designed for individuals of all levels within a food manufacturing, processing, catering, retailing and other food businesses responsible for the development of a food safety management system based on FSSC 22000 including;
- Food safety Managers, Food Safety Team members, Technical Managers, Quality Assurance Managers, Quality Control Managers, Production Managers, Purchasing Managers, Plant Workshop Managers, Warehousing Managers, Transport/Logistics Managers & Stores Manager, Laboratory Managers, Laboratory Team Leaders and Supervisors.
- Food Safety Auditors and Factory Inspectors and Supervisors.
Prerequisites
None