Refresher Training Program (Update 2025) for FSMA Regulation: Preventive Control for Human Food (21 CFR Part 117)

This course aims to provide learners who have an existing, basic knowledge of the Food Safety Management System (FSMS), with an understanding of the management systems approach and related requirements, and to provide a basis for learners who wish to implement an FSMS. The FSMS discussed in this course is based on the requirements of the FSSC 22000 Certification Scheme. In May 2026, the scheme was updated from Version 6 to Version 7.Prior KnowledgeManagement System based on the process approach that incorporates the Plan-Do-Check-Act (PDCA) cycle and risk-based thinking.The core elements of a management system and the interrelationship between management responsibility and commitment, policy, planning, implementation, measurement, review and continual improvement.The framework of the Food Safety Management System:- HACCP Principles- ISO 22000:2018 Food Safety Management System- Prerequisite Programmes (PRPs)Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

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”.