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This course has been developed by SGS for the benefit of clients wishing to understand the FSSC 22000 Certification Scheme and its requirements.On 1st May 2026 FSSC released an updated version from v6 to v7.This course aims to provide learners with an overview of the main changes from FSSC 22000 v6 to v7, including all major “new” and “enhanced” requirements, key process updates and changes to categories and subcategories.Course ContentIntroduction / Overview of FSSC 22000 V7 and the Core DriversMajor "New" and "Enhanced" RequirementsCategories and SubcategoriesKey Process Updates

The purpose of this course is to equip learners with an understanding of the concept of HACCP, and how to implement it. The importance of HACCP based food safety management procedures for the food business.This course is based on the requirements of the General Principles of Food Hygiene CXC 1-1969 (2022) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.Course ContentFood safety management and HACCPFood safety hazards and their controlGood hygiene practices and pre-requisite programmesPreliminary (Codex) steps for the application of HACCPCodex principles for the application of HACCP

This highly participative training course provides an introduction and overview of Food Defence and explores guidelines, legal requirements and standards in use alongside GFSI expectations. The course explores authenticity plans to help map your supply chain and the importance of Food Defence plans.

This VITAL Training Course provides participants with the skills to perform a VITAL allergen risk assessment and declare cross contact food allergens appropriately. The focus of this course is to showcase how the VITAL Program allows food producers to assess the impact of allergen cross contact and provide appropriate precautionary allergen labelling statements on their products.The VITAL Training Course is designed to complement VITAL Online. This course provides the following:a practical approach to integrating the VITAL Program into an allergen management planan interactive component incorporated throughout the packageopportunity to use VITAL Online, the web-based VITAL Calculatora range of practical examplesopportunities for group discussions.To be successful in understanding the concepts of the VITAL Program, participants need to have a sound grasp of the concepts behind food allergy, allergen labelling, allergen management and allergen analysis.

This course has been developed by SGS for the benefit of learners wishing to understand how to internally audit against FSSC 22000 and its requirements.In May 2026, the scheme was updated from Version 6 to Version 7.This training provides learners with the knowledge and skills required to perform an internal audit of part of a FSMS against FSSC 22000 v7 and ISO 22000:2018, in accordance with ISO 19011:2026, ISO 22002-1:2025, as applicable and contribute to the continual improvement of the management system.Course ContentIntroduction to FSSC 22000 Version 7 (V7)Food Safety Management System (FSMS)Audit Definitions: Principles and TypesRoles and Responsibilities of AuditorsThe Audit ProcessPreparing for the Internal AuditConducting the AuditAudit Review

This course aims to provide learners who have an existing, basic knowledge of the Food Safety Management System (FSMS), with an understanding of the management systems approach and related requirements, and to provide a basis for learners who wish to implement an FSMS. The FSMS discussed in this course is based on the requirements of the FSSC 22000 Certification Scheme. In May 2026, the scheme was updated from Version 6 to Version 7.Prior KnowledgeManagement System based on the process approach that incorporates the Plan-Do-Check-Act (PDCA) cycle and risk-based thinking.The core elements of a management system and the interrelationship between management responsibility and commitment, policy, planning, implementation, measurement, review and continual improvement.The framework of the Food Safety Management System:- HACCP Principles- ISO 22000:2018 Food Safety Management System- Prerequisite Programmes (PRPs)Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

This course has been developed by SGS for the benefit of clients wishing to understand the FSSC 22000 Certification Scheme and its requirements. In May 2026, the scheme was substantially updated from version 6 (v6) to version 7 (v7).This course aims to assist organisations and individuals to understand the new and updated requirements under FSSC 22000 v7 and ISO 22003:2022, identifying and reviewing the specific requirements for Food Fraud Mitigation Food Defense and Food Safety Culture.Course ContentIntroduction to FSSC 22000 V7Food Safety Management System (FSMS)Food Defense, Food Fraud Mitigation and Food Safety CultureSummary of changes in FSSC 22000, from V6 to V7

This training aims to introduce and familiarise you with the requirements of FSMA 204 Traceability Final Rule.PRIOR KNOWLEDGEIt will benefit if you have knowledge of FSMA and general food safety requirements.COURSE CERTIFICATEOn completion of this course you will be issued with a “Certificate of Attendance”.

The purpose of this course is to equip you with the knowledge and understanding of Food Safety Culture and its shared values, beliefs and norms that affect mindset and behaviour towards food safety in, across and throughout an organisation.Course ContentIntroduction to the concept of a Food Safety CultureDeveloping a Food Safety CultureImplementing and monitoring a Food Safety Culture ProgrammeAuditing a Food Safety CultureFood Safety Culture reporting

The purpose of this course is to provide learners with the technical and theoretical knowledge to design and implement an Environmental Monitoring Programme (EMP), starting with sampling and zones, to data management and advanced investigation.Course ContentSampling and ZonesData Management and Advanced Investigation

This course provides an introduction to the most up to date information on food defence guidelines and legal requirements alongside the GFSI standard expectations. It provides a guide to supply chain mapping and authenticity assessment and highlights the importance of ensuring the right food defence plans are in place.Course ContentBackground including key definition, food defence guidelines such as PAS 96:2017Understanding HACCP, Vulnerability (VACCP) and Threat assessment (TACCP) conceptsThe human elements of food fraud, build the team, understand the motivation, capability and opportunities of potential attackers, ensure robust mitigation strategies are in placeThe Elliott ReviewCyber threatsFraud / CARVER + shock and SSAFEFood authenticityFood testingDeveloping food defence plans