FSSC 22000 v7 Transition Training Course

The aim of this course is to provide learners with the knowledge and skills required to perform first, second and third-party audits of FSMS against FSSC 22000 v7, in accordance with ISO 19011, ISO/TS 22003 and ISO/IEC 17021, as applicable.Learners who complete this CQI and IRCA Certified FSSC 22000 Lead Auditor Training course successfully (within the five years before making an application to become a certificated auditor) will satisfy the training requirements for initial certification as an IRCA FSMS auditor (Part 1) or IRCA FSMS certified auditor (Part 2) of the scheme. For the full requirements, please refer to quality.org/IRCA-grades. Recommended Prior KnowledgeKnowledge of the following food safety management principles and concepts:The Plan, Do, Check, Act (PDCA) cycleThe core elements of a management system and the interrelationship between top management responsibility, policy, objectives, planning, implementation, measurement, review and continual improvement.Food safety management:Knowledge of the principles of food safety management including pre-requisite programmes as specified in ISO 22000:2018 / TS 22002 (all parts) and HACCP;The relationship between food safety management and the provision of food safe products to prevent or minimise adverse effects on human health and the proactive improvement of food safety performance;Awareness of common examples of relevant national and local FSMS legislation and requirements.Knowledge of the requirements of FSSC 22000 v7 or acceptable equivalent, and the commonly used food safety management terms and definitions, as given in ISO 22000:2018, which may be gained by completing a CQI and IRCA certified ISO 22000:2018 (FSMS) training course or equivalent.Enrolment informationBy enrolling on this course you agree to your personal information being passed to CQI and IRCA.DisclaimerFor learners undertaking the CQI and IRCA Online Assessment, all aspects relating to examination, proctoring, disqualification decisions, appeals and the issuance of results to the Approved Training Partner (ATP) are the sole responsibility of CQI and IRCA. SGS does not have oversight of, or involvement in, these processes.Trusted FSSC 22000  training from a leading course providerOur courses are delivered by tutors who are environmental management system experts and experienced trainers. Your knowledge and skills will be developed through an interactive and practical approach to learning. Case study materials and role-play exercises are used to develop and practice skills in all phases of auditing. Participants are continually assessed and required to complete an end-of-course written examination.Contact your local SGS office for full details of the courses available in your region

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTWhat is Salmonella?What makes Salmonella unique? How to prevent Salmonella?PRIOR KNOWLEDGENo prior knowledge is required to complete this course. COURSE CERTIFICATION:On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course. You have 12 months access to this course, effective from the date of purchase. 

CONTENIDOSMódulo 01: Fundamentos y los PrerrequisitosIntroducción. Objetivos a las buenas prácticas de manufacturaDefiniciónGeneral de BPM y ámbito de aplicaciónProcedimientos de conceptos generales y PrerrequisitosMódulo 02: Peligros de Contaminación Alimentaria Procedimientos de: Riesgos sanitarios en alimentos concepto de riesgo o peligro alimentario Clasificación de riesgos alimentarios: Biológico, químico y físicoDescripción de cada uno de ellosImplicancias de los riesgos sanitarios en la salud del consumidorMódulo 03: Conceptos generales de Buenas Prácticas de ManufacturaProcedimientos de conceptos generales relacionados con las BPM para su entendimientoMódulo 04: Puntos involucrados en las Buenas Prácticas de ManufacturaProcedimientos de higiene del medioProyecto y construcción de las instalacionesControl de operacionesInstalacionesTransporteInformaciónSobre los productos y sensibilización de los consumidores