FSSC 22000 V6 & HACCP Refresher 2022 Updates - Introduction eLearning Bundle

SGS has developed this course to benefit clients wishing to understand the FSSC 22000 Certification Scheme and its requirements.

In 2023, the scheme was updated from version 5.1 to version 6.

This bundle consists of 2 separate eLearning courses:

1. FSSC v6 Introduction Course
2. HACCP Refresher and CODEX ALIMENTARIUS 2022 UPDATES

Completion criteria:

The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment of each course to complete the bundle. You have 12 months access to this bundle, effective from the date of purchase.

OBJECTIVES

By the end of this bundle, you will be able to:

• Introduce the FSSC 22000 Global Certification Scheme for Food Safety Management Systems (FSMS)
• Describe the history of the FSSC 22000 Certification Scheme
• Explain the updates to the scheme from V5.1 to V6
• Identify and review the specific requirements for Food Fraud Mitigation, Food Defence and Food Safety Culture
• Understand how the Hazard Analysis & Critical Control Points (HACCP) helps food businesses reduce the risk of safety hazards in food
• Familiarise with HACCP terms and the importance of food safety and food hygiene
• Develop and implement a HACCP plan based on the preliminary tasks and HACCP principles
• Identify and effectively control the hazards in your organisation relating to food safety.
• Learners will need to demonstrate acceptable performance in these areas to complete the course successfully.

WHO SHOULD ATTEND

This course is designed for Experienced food safety professionals with an understanding of the management systems approach to food safety

PRIOR KNOWLEDGE

Before starting this course, it is recommended that you have prior knowledge of:

• How to implement or operate a management system within a food sector context, including private schemes such as FSSC 22000, BRC and others with management system components.
• Knowledge of prerequisite programmes as specified in ISO/TS 22002-1.
• Experience of Good Practice Guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP), and Trading (GTP), depending on the segment of the food chain in which the student operates.
• An understanding of the principles of HACCP, as defined by the Codex Alimentarius Commission.
• Food safety hazards
• Working in a food catering establishment