IFS Progress Food V3 - Revisionstraining

This course will help you to understand how to conduct an internal audit of an FSMS based on FSSC V6 and ISO 22000:2015 so that you can report on the effectiveness of the management system implementation following ISO 19011, ISO 22002-1 and ISO/IEC 17021 as applicable and contribute to the continual improvement of the FSMS.In 2023, the scheme was updated from version 5.1 to version 6.The course consists of two separate eLearning modules:1. FSSC 22000 V6 - Food Safety Systems Certification Introduction2. FSSC 22000 V6 - Food Safety Systems Certification Internal AuditorCompletion criteria: learners will be required to complete the entire course and gain a pass mark of 80% or more in the final assessment. Upon successful completion learners will be able to download a certificate of completion.You will be granted 12 months access to this course, effective from the date of purchase.In this course you will learn:Understand the purpose of the FSSC 22000 V6 Certification Scheme for FSMS by reviewing its history, background and relationship with other management system standardsApply the requirements of FSSC 22000 certification (ISO 22000:2018 FSMS requirements, sector-specific prerequisite programs (PRPs) and FSSC 22000 Additional requirements) in your organisationUnderstand the importance of the Global Food Safety Initiative (GFSI)Protect your business and consumers from food threats or risks by applying the requirements for food fraud mitigation and food defenceExplain the updates to the scheme from v5.1 to v6Detail the process of completing an internal audit of a food safety management system against FSSC 22000 V6 (ISO 22000:2018, FSSC 22000 Additional requirements and prerequisite programs (PRPs))Demonstrate knowledge of audits and auditing principles to maintain and improve food safety standards in an organisation.PRIOR KNOWLEDGEBefore starting this course, it is recommended that learners have prior knowledge of:Implementing or operating a management system within a food sector context.Prerequisite programs as specified in ISO/TS 22002-1.Good practice guides and or trading practices relevant to the segment of the food chain in which the organisation operates.The principles of HACCP as defined by the Codex Alimentarius Commission.Hazard analysis experience (hazard and risk assessment).Commonly used food safety management terms and definitions as outlined in ISO 22000:2018 and FSSC 22000 V6.