Basic Hygienic Equipment Design in Food Industry

This course will help you to understand how to conduct an internal audit of a FSMS based on FSSC v5 and HACCP so that you can report on the effectiveness of the management system implementation in accordance with ISO 19011, ISO 22002-1 and ISO/IEC 17021 as applicable and contribute to the continual improvement of the FSMS.The course consists of three separate eLearning modules:FSSC v5 IntroductionHACCP IntroductionInternal 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 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 an internal audit of a food safety management system against FSSC 22000 V5 (ISO 22000:2018, FSSC 22000 Additional requirements and prerequisite programs (PRPs))Plan and prepare activities in readiness for the certification auditUnderstand how HACCP can help food businesses reduce the risk of food safety hazardsFamiliarise yourself with HACCP terms and the importance of food safety and food hygieneDevelop and implement a HACCP plan based on the preliminary tasks and HACCP principlesUse the HACCP system and guidelines to identify and effectively control food safety hazardsWHO SHOULD ATTENDThis course is designed for experienced food safety professionals, food operators, food handlers or anyone whose role require knowledge or is responsible for managing food safety into an organisation.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