FSSC 22000 eLearning & Lead Auditor Training Bundle

The purpose of this course is to provide learners with the knowledge and skills required to better understand the requirements of FSSC v5 for the effective implementation and management within an organisation.The course consists of two separate eLearning modules:1.   FSSC v5 Introduction2.   FSSC v5 ImplementationCompletion 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.OBJECTIVESBy the end of this bundle, you will be able to:Understand the purpose of FSSC 22000 v5 Certification Scheme for FSMS by reviewing its history, background and relationship with other management system standardsKnow how to apply 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 and/or risks by applying the requirements for food fraud mitigation and food defenceUnderstand the updates to the scheme from version 4.1 to version 5Plan how to implement FSSC v5 into any organisationWHO SHOULD ATTENDThis course is designed for experienced food safety professionals with an understanding of the management systems approach to food safety.PRIOR KNOWLEDGEIt will benefit learners if they have knowledge of the following food safety management principles and concepts:Implementing or operating a management system within a food sector contextPrerequisite programs as specified in ISO/TS 22002-1Good practice guides and/or trading practices relevant to the segment of food chain in which the organisation operatesThe principles of HACCP as defined by the Codex Alimentarius Commission

Course DescriptionWhether you are new to your field and learning your role, or you are looking to strengthen your core skills within your organization, SGS Bundled Courses will provide you with access to the training you need. These courses can be completed at your own pace and in any order. SGS has developed these courses to benefit clients wishing to gain knowledge of specific food topics through short, easily digestible modules.This bundle consist of 6 separate eLearning courses: Allergens, E.coli, Foreign Bodies, Listeria, Salmonella and Staphylococcus Aureus.Learning ObjectivesUpon completion of this course, learners will be able to:You will fully understand the effects of allergens on the human body and the correct solutions for prevention.Gain a comprehensive understanding of the effects of E. coli contamination on the human body and effective strategies for prevention.Understand the impact of foreign body contamination on food safety and health, along with effective detection and prevention strategies.Gain a detailed understanding of the effects of Listeria contamination and critical prevention methods to ensure food safety.Develop a comprehensive understanding of Salmonella contamination and effective strategies to safeguard against outbreaks.Understand the health risks of Staphylococcus contamination and practical prevention strategies to ensure food safety.Enhance your skillset and knowledge within the restaurant, hospitality, and food industries.Learn about common food contaminants, the symptoms of allergic reactions, and strategies for responding to enhance safety.Earn certifications that validate your expertise, support regulatory compliance, and enhance career prospects.AudienceThis course is designed for:This course is suitable for any audience wishing to grow their knowledge about food specific topics through the Food Bites mini modules.

COURSE DESCRIPTIONThis course will help you to understand how to conduct an internal audit of an FSMS based on FSSC V7 and ISO 22000 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.OBJECTIVESOn completion of this course, delegates will have an awareness of:Understand the purpose of the FSSC 22000 V7 Certification Scheme for FSMS by reviewing its history, background and relationship with other management system standardsApply the requirements of FSSC 22000 certification (ISO 22000 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 version 6 to version 7Detail the process of completing an internal audit of a food safety management system against FSSC 22000 V7 (ISO 22000, 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 the following prior knowledge:Implementing or operating a management system within a food sector context.Prerequisite programsGood 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.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.COURSE CONTENTThis course consists of two eLearning modules:Module 1 - IntroductionIntroduction to FSSC V7, background, GFSI and FSSC 22000 V7 certification scheme and requirementsThe framework, clauses, process approach, application of PDCA and risk-based thinkingGetting the FSSC V7 certification, the food chain, prerequisite program, food fraud and food defence (HACCP, TACCP & VACCP)Module 2 - Internal AuditorAuditing types and the principle of auditingRoles, responsibilities and competenciesPlanning, scheduling and preparing audit documents and activitiesConducting the audit (verifying audit evidence against audit schedule and planned activities)Audit review (CAR's and opportunities for improvement)Follow up and closeout activities following the management review.