Food courses

Whether you are new to your field and learning your role, or you are looking to strengthen your core skills within your organisation, 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.Save money with our course bundles and get the most out of your time with SGS.This course consists of 3 separate eLearning courses:ISO 22000:2018 - IntroductionISO 22000:2018 - ImplementationISO 22000:2018 - Internal AuditorCompletion 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 course, effective from the date of purchase.OBJECTIVESBy the end of this bundle, you will be able to:Follow a systematic approach to establish processes that will provide assurance that food or drink that is consumed in accordance with its intended use will not cause harm to your customersIncorporate the Plan-Do-Check-Act (PDCA) model and risk-based thinking into the management system processes so that you can address risks and make the most of any opportunitiesCreate a culture where employees are encouraged to take an active role in maintaining food safety and complying with food safety legislationUse the Hazard Analysis & Critical Control Points (HACCP) system and guidelines to ensure that food is safe and suitable for consumptionSuccessfully plan and implement a management system based on an ISO standardManage the implementation and the project team using project management principles and techniquesEnsure changes to processes and procedures are communicated and everyone is trained so they can support and contribute to the management system objectivesComplete an objective evaluation of your organisation’s current performance, to ensure the processes are in place and operating as intendedPlan an internal audit of a food safety management system against ISO 22000:2018 in accordance with ISO 19011:2018 and ISO/IEC 17021-1 as applicableVerify that the organisation is compliant with its own policies, procedures and associated documents by using the auditing principles and processReport on the management systems effectiveness by gathering objective evidence and evaluating the extent to which the food safety management system is being managed and continually improvedAUDIENCEAnyone whose role requires them to understand how to implement a Food Safety Management System and have the knowledge and skills needed to conduct an internal audit within their organisation so that they can report on the effectiveness of the FSMS against the requirements of ISO 22000:2018.PRIOR KNOWLEDGENo prior knowledge are required for the purpose of this course.

Learn about the requirements of ISO 22000:2018 and develop the skills needed to conduct an internal audit in your organisation so that you can report on the effectiveness of the Food Safety Management System (FSMS) implementation.This course consists of two separate eLearning modules:ISO 22000:2018 - IntroductionISO 22000:2018 - Internal AuditorCompletion criteria: You will need to achieve a pass mark of 80% or more in the final assessment, to complete this course. You will then be able to download the course completion certificate. You have 12 months access to this course, effective from the date of purchase.OBJECTIVESBy the end of this course, you will be able to:Follow a systematic approach to establish processes that will provide assurance that food or drink that is consumed in accordance with its intended use will not cause harm to your customersIncorporate the Plan-Do-Check-Act (PDCA) model and risk-based thinking into the management system processes so that you can address risks and make the most of any opportunitiesCreate a culture where employees are encouraged to take an active role in maintaining food safety and complying with food safety legislationUse the Hazard Analysis & Critical Control Points (HACCP) system and guidelines to ensure that food is safe and suitable for consumptionPlan an internal audit of a food safety management system against ISO 22000:2018 in accordance with ISO 19011:2018 and ISO/IEC 17021-1 as applicableVerify that the organisation is compliant with its own policies, procedures and associated documents by using the auditing principles and processReport on the management systems effectiveness by gathering objective evidence and evaluating the extent to which the food safety management system is being managed and continually improvedAUDIENCEAnyone whose role requires them to have the knowledge and skills needed to conduct an internal audit within their organisation and report on the effectiveness of the food safety management system against the requirements of ISO 22000:2018.PRIOR KNOWLEDGEBefore starting this course it is recommended that learners have the following prior knowledge:The concepts of food safety management and protecting customers from harmHazard Analysis & Critical Control Points (HACCP) system and guidelines

Learn about the requirements of ISO 22000:2018 and how to plan for the implementation of the Food Safety Management System (FSMS) in your organisation.This course consists of two separate eLearning modules:ISO 22000:2018 - IntroductionISO 22000:2018 - ImplementationCompletion criteria: You will need to achieve a pass mark of 80% or more in the final assessment, to complete this course. You will then be able to download the course completion certificate. You have 12 months access to this course, effective from the date of purchase.OBJECTIVESBy the end of this course, you will be able to:Follow a systematic approach to establish processes that will provide assurance that food or drink that is consumed in accordance with its intended use will not cause harm to your customersIncorporate the Plan-Do-Check-Act (PDCA) model and risk-based thinking into the management system processes so that you can address risks and make the most of any opportunitiesCreate a culture where employees are encouraged to take an active role in maintaining food safety and complying with food safety legislationUse the Hazard Analysis & Critical Control Points (HACCP) system and guidelines to ensure that food is safe and suitable for consumptionSuccessfully plan and implement a management system based on an ISO standardManage the implementation and the project team using project management principles and techniquesEnsure changes to processes and procedures are communicated and everyone is trained so they can support and contribute to the management system objectivesComplete an objective evaluation of your organisation’s current performance, to ensure the processes are in place and operating as intendedPlan and prepare activities in readiness for the certification auditAUDIENCEAnyone who requires knowledge of the basics of ISO 22000:2018 and needs to understand how to implement the management system within their organisation.PRIOR KNOWLEDGEBefore starting this course it is recommended that learners have the following prior knowledge:The concepts of food safety management and protecting customers from harmHazard Analysis & Critical Control Points (HACCP) system and guidelines

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:FSSC v6 Introduction CourseHACCP Refresher and CODEX ALIMENTARIUS 2022 UPDATESCompletion 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.OBJECTIVESBy 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 SchemeExplain the updates to the scheme from V5.1 to V6Identify and review the specific requirements for Food Fraud Mitigation, Food Defence and Food Safety CultureUnderstand how the Hazard Analysis & Critical Control Points (HACCP) helps food businesses reduce the risk of safety hazards in foodFamiliarise with HACCP terms and the importance of food safety and food hygieneDevelop and implement a HACCP plan based on the preliminary tasks and HACCP principlesIdentify 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 ATTENDThis course is designed for Experienced food safety professionals with an understanding of the management systems approach to food safetyPRIOR KNOWLEDGEBefore 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 hazardsWorking in a food catering establishment

This course will help you to understand how to conduct an internal audit of an FSMS based on FSSC V6 and ISO 22000:2018 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 three separate eLearning modules:FSSC v6 IntroductionHACCP Refresher and CODEX ALIMENTARIUS 2022 UPDATESInternal AuditorCompletion 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.OBJECTIVESBy the end of this course, you will be able to:Understand the purpose of 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 defenceUnderstand the updates to the scheme from version 5.1 to version 6Detail 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 organisationUnderstand how the Hazard Analysis & Critical Control Points (HACCP) helps food businesses reduce the risk of safety hazards in foodFamiliarise with HACCP terms and the importance of food safety and food hygieneDevelop and implement a HACCP plan based on the preliminary tasks and HACCP principlesIdentify and effectively control the hazards in your organisation relating to food safetyLearners will need to demonstrate acceptable performance in these areas to complete the course successfullyWHO SHOULD ATTENDThis course is designed for experienced food safety professionals with an understanding of the management systems approach to food safetyPRIOR KNOWLEDGEBefore starting this course, it is recommended that you have prior knowledge of: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 CommissionHazard analysis experience (hazard and risk assessment)Commonly used food safety management terms and definitions as outlined in ISO 22000:2018 and FSSC 22000 V6Food safety hazardsWorking in a food catering establishment