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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

Prerequisites:  Prior knowledge of GMP’s and HACCP, or experience with Food Safety Management Systems, is recommended.FSPCA requires each participant to have your webcam on during the duration of the training.This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are intended to ensure safe manufacturing, processing, packing, and holding of food products for human consumption in the United States.

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

The aim of this course is to provide learners with the knowledge and skills required to perform first, second and third-party audits of FSMS against FSSC 22000 v7, in accordance with ISO 19011, ISO/TS 22003 and ISO/IEC 17021, as applicable.Learners who complete this CQI and IRCA Certified FSSC 22000 Lead Auditor Training course successfully (within the five years before making an application to become a certificated auditor) will satisfy the training requirements for initial certification as an IRCA FSMS auditor (Part 1) or IRCA FSMS certified auditor (Part 2) of the scheme. For the full requirements, please refer to quality.org/IRCA-grades.Recommended Prior KnowledgeKnowledge of the following food safety management principles and concepts:The Plan, Do, Check, Act (PDCA) cycleThe core elements of a management system and the interrelationship between top management responsibility, policy, objectives, planning, implementation, measurement, review and continual improvement.Food safety management:Knowledge of the principles of food safety management including pre-requisite programmes as specified in ISO 22000:2018 / TS 22002 (all parts) and HACCP;The relationship between food safety management and the provision of food safe products to prevent or minimise adverse effects on human health and the proactive improvement of food safety performance;Awareness of common examples of relevant national and local FSMS legislation and requirements.Knowledge of the requirements of FSSC 22000 v7 or acceptable equivalent, and the commonly used food safety management terms and definitions, as given in ISO 22000:2018, which may be gained by completing a CQI and IRCA certified ISO 22000:2018 (FSMS) training course or equivalent.Enrolment informationBy enrolling on this course you agree to your personal information being passed to CQI and IRCA.DisclaimerFor learners undertaking the CQI and IRCA Online Assessment, all aspects relating to examination, proctoring, disqualification decisions, appeals and the issuance of results to the Approved Training Partner (ATP) are the sole responsibility of CQI and IRCA. SGS does not have oversight of, or involvement in, these processes.Trusted FSSC 22000  training from a leading course providerOur courses are delivered by tutors who are environmental management system experts and experienced trainers. Your knowledge and skills will be developed through an interactive and practical approach to learning. Case study materials and role-play exercises are used to develop and practice skills in all phases of auditing. Participants are continually assessed and required to complete an end-of-course written examination.Contact your local SGS office for full details of the courses available in your region

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

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

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

Learn about the requirements of ISO 22000:2018 so that you can implement, manage and continually improve Food Safety Management performance in your organisation.Course ContentIntroduction to food safety management, background and relationship with other management system standardsHigh level framework, clauses, process approach and risk-based thinkingProcess evaluation and improvement to control and reduce undesired effects from internal and external issuesPlanning for risk using FSMS requirements & HACCP principles to ensure the management system will achieve its objectivesLeadership commitment and responsibilitiesSupport and what’s needed for the management system to operate effectivelyPerformance review and monitoring to identify any actions needed for the correction and continual improvement of the management system

The objective of this course is to provide learners with the knowledge and skills required to perform an internal audit of part of a food safety management system based on ISO 22000 and report on the effective implementation and maintenance of the management system in accordance with ISO 19011.Course ContentProcess-based Food Safety Management SystemsAuditing for continual improvementPlanning and preparing for the auditOn-site activitiesAudit reporting and follow-upAuditor competence and certification