Food courses

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.

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.

During this workshop-based course, learn to internally audit your SQF food safety and quality management system against Code 10 requirements. Meet the SQF Code requirements for Internal Auditing.Course Topics:Food Safety and Quality Management System Concepts and DocumentationSQF System RequirementsSQF Internal Auditor KitAudit PrinciplesPreparing to conduct an SQF Internal Audit,Performing an SQF Internal AuditSQF Internal Audit Reporting and Follow Up To attend, you will need a computer with internet connection, and a telephone connection for the full duration of the course.  Join from anywhere in the world.

Prepare your team for a confident and successful transition to SQF Edition 10 with this interactive, 4-hour instructor-led workshop. As audits under the new edition are anticipated to begin as early as 2027, sites need to start planning now — not later — to understand what’s changed and how to implement those changes effectively.Designed specifically for SQF Practitioners, quality assurance professionals, and certified site teams, this course goes beyond high-level updates to actively build your ability to interpret the revised Code and apply it to your system. Participants will walk through Edition 10 structural changes, learn where and how new requirements are located in the digitized Code, and gain hands-on experience evaluating their own programs. Guided activities help you identify gaps, prioritize changes, and develop a realistic transition plan tailored to your site.

Developed by the FSPCA, this course is designed to help you understand how to meet the Foreign Supplier Verification Program rule requirements under the Food Safety Modernization Act (FSMA). This course is taught by FSPCA instructors for FSVP and will provide participants with an understanding of the requirements of the FSMA FSVP rule for importers of food for humans and animals.You will gain the knowledge to implement the requirements of the Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals regulation of the US Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of FSMA, which focuses on safe food practices.FSPCA requires each participant to have your webcam on during the duration of the training.

Pre-Requisites and Pre-Course Preparation: It is recommended that participants have successfully completed a Principles and Applications of HACCP Training Course meeting the definition found in the Glossary of the SQF Food Safety Code before attending this course.The first step to achieving SQF certification is to clearly understand the SQF Food Safety Code.The Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. Upon completion of course, participants will be issued with a Statement of Attendance. An optional exam is available following the SQF course via the SQFI web site for an additional fee of $US85 - Click Here. Edition 10: Frequently Asked Questions For a list of FAQ's related to Edition 10, please click here

Learn through a series of interactive virtual training workshops how to successfully implement a GMP and HACCP system with Preventive Controls in your organization.  Meet GFSI-recognized scheme requirements for HACCP training using curriculum based on Codex Alimentarius requirements.   This course is recognized by the International HACCP Alliance (IHA).Course Topics include:Overview of HACCPHazards and ControlsGMP's and Prerequisite ProgramsPreliminary Steps to Hazard AnalysisHazard AnalysisCritical Control Points and Critical LimitsMonitoringCorrective ActionVerification ProceduresRecord Keeping 

Prior Knowledge: Prior to attending this training course, learners are expected to have knowledge of the following:  Management 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 PrinciplesISO 22000:2018 Food Safety Management SystemPrerequisite Programs (PRPs)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.

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 two-day course has been designed to enable delegates to gain a full understanding of the general principles of the Standard and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.PrerequisitesKnowledge of HACCP and basic food safety system principles, good manufacturing practices is recommended.   Assessment:At the end of the course, learners must take a 25-question exam. Pass mark 60%

This training provides learners with the knowledge and skills required to perform an internal audit of part of a FSMS against FSSC 22000 v7 and ISO 22000:2018, in accordance with ISO 19011:2026, ISO 22002-1:2025, as applicable and contribute to the continual improvement of the management system.Prior knowledge:This course is designed ideally for experienced food safety professionals with an understanding of the management systems approach to food safety.Prior to attending this training course, learners should have, but it is not essential, sufficient knowledge of the following food safety management principles and concepts to ensure that this training is as beneficial as possible.Management principles and concepts:Plan-Do-Check-Act (PDCA) cycle,Food safety management concepts, including:HACCP PrinciplesHazard analysisHazard and risk assessment, and management etc.The relationship between food safety management, customer satisfaction and customer food safety requirements.Commonly used food safety management terms and definitions, as given in ISO 22000:2018 and FSSC v7.FSSC version 7 and ISO 22000:2018:The requirements of FSSC version 7 and ISO 22000:2018 which may be gained by completing a Foundation Training course or equivalent