FSSC 22000 v7 Transition Training Course

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.

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”.

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