FSSC 22000 v6 - Food Safety Systems Certification - Implementation eLearning Course

A refresher course for those who have previously been trained at the intermediate and advanced levels of HACCP.This course provides updates on recent developments for HACCP, including  Codex Alimentarius 2022 Guideline for HACCP. It also covers HACCP, in general, to help refresh your memoryCompletion criteria: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment to complete this course.You have 12 months access to this course, effective from the date of purchase.

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 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.Prior KnowledgePrior to attending this training course, learners should have (but not essential) sufficient knowledge of the following food safety management principles and concepts: Implementing or operating a management system within a food sector context. This includes schemes such as FSSC 22000, ISO 22000 and/or other schemes which include management system components.Knowledge of prerequisite programs (PRPs) as specified in ISO 22002-1.The principles of HACCP as defined by Codex Alimentarius Commission.Course CertificationOn completion of this course, learners will be issued with a “Certificate of Attendance”.