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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.Prior KnowledgePrior to attending this training course, learners should have a good understanding of their food safety management system documents related to the requirements of the scheme.Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

The BRCGS Packaging Materials Issue 7 Auditor Course is designed to help auditors and sites TO transition to the latest packaging standards. BRCGS has developed a range of training options for Issue 7, which launches on October 28, 2024, with a six-month transition period until April 28, 2025, for sites and auditors to complete training and prepare for audits.The course will cover the new requirements and key changes introduced in Issue 7, ensuring auditors are well-prepared for future audits.This course has been designed to enable delegates to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.Before the course, delegates must have read and reviewed a copy of the Global Standard for Packaging Materials Issue 7, which is available as a free download from the BRCGS Store

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

Food Safety and Standards Authority of India (FSSAI) has set up Food Safety Training & Certification (FoSTaC) system to ensure vast and effective training to food businesses across the value chain. This system will train and certify the Food Safety Supervisor from each Food Establishment as it is envisaged to make this a regulatory requirement. Being an authorized partner of FOSTAC, our training programs are specially molded to suit the requirements of FOSTAC Training

Training of Food handlers is a pre-requisite for ensuring food safety and the same is also mandated in FSS Act 2006, FSSAI has set up Food Safety & Certification (FoSTaC) ecosystem to ensure widespread and effective delivery of training to food business across the value chain. This ecosystem will train and certify the Food safety supervisor from each Food establishment as it is envisaged to make the regulatory requirement.  We at SGS have partnered with FSSAI to  initiate this Food Safety Supervisor ProgrammeThe Advance level of Food Catering covers:Introduction to food safetyLocation, layout & facilitiesCleaning & sanitation; maintenance of establishmentPest controlPersonal hygieneFood operation and controlsFood transportation, storage & distributionManagement and supervisionFood testingTrainingAudit, document and recordsProduct information &consumer awarenessFood Safety Management System Plan

​Upon completion of the course, learners will acquire the skills to assist in implementation of HACCP system, critically evaluate HACCP ​plans and understand the importance of having an effective HACCP system ​in place.This training course is aimed at learners who are working at management level in food manufacturing/catering businesses, quality assurance staff or members of HACCP team.

Understand how to reduce the risk of food safety hazards with the introduction to Hazard Analysis & Critical Control Points (HACCP) training course from SGS.Hazard Analysis & Critical Control Points (HACCP) helps organizations to manage food safety hazards using a systematic preventive approach. This course will provide you with an introduction to HACCP and enable you to understand how it can help you to reduce the risk of food safety hazards in your business.

The FSPCA training program serves as the basis for industry training offered by FSPCA trained lead instructors. The regulation requires that certain activities must be completed by a "preventive controls qualified individual" who has "successfully completed training in the development and application of risk-based preventive controls." This is the objective of FSPCA's standardized curriculum, which means the FSPCA participant course is one way to meet the requirements for a preventive controls qualified individual (PCQI). FSPCA not only developed the curriculum but was also responsible for establishing a cadre of lead instructors worldwide who could provide the training to food safety professionals for these individuals to become PCQIs. To provide evidence of this, FSPCA course participants receive a Course Certificate of Successful Completion issued only by FSPCA.The objective of the FSPCA's Preventive Controls for Human Foods curriculum update is to provide a better educational experience for the course participant. Version 2.0 will be a more dynamic curriculum1 with the updated information, especially the incorporation of FDA's guidance to foster the design of a better food safety plan. The updated curriculum will draw a clear linkage to HACCP while demonstrating its advantages by elevating specific aspects within sanitation, allergen control, and supplier control to the level of control of Process Preventive Controls/CCPs.Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1- Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame.This updated version of the course helps those who operate primarily under HACCP by improving the linkage between Preventive Controls and HACCP.

This in-depth course will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practised and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.Delegates must have a prior working knowledge of quality management systems and auditing within the relevant manufacturing sector, and also have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.

This two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

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.