Gestione del pest control nelle aziende alimentari in ottica HACCP

Il corso illustra la composizione della norma FSSC 22000 nella sua nuova versione 7, pubblicata il 1° maggio 2026.Questa nuova versione adotta la stessa struttura generale della precedente V6 e quindi prescrive la completa applicazione della ISO 22000:2028, una serie di requisiti aggiuntivi tipici della FSSC V7 e l’utilizzo dei programmi di prerequisiti compresi nella ISO 22002:2025–100 e nelle altre norme settoriali ad essa collegate.Il corso affronta con taglio pratico i requisiti aggiunti di FSSC V7 ed i prerequisiti presenti in ISO 22002, con alcuni accenni ai punti fondamentali di ISO 22000, come la HLS (Struttura di Alto Livello), l’analisi del contesto e l’individuazione delle attese delle parti.In seguito, viene presa in considerazione la progettazione della sicurezza del prodotto, compreso l’uso atteso del Sistema HACCP, la raccolta dei risultati e il miglioramento del processo Plan, Do, Check, Act.Durante il corso vengono anche suggeriti alcuni impieghi dell’Intelligenza Artificiale calati nello specifico contesto, con lo scopo non di fornire soluzioni pronte per l’uso, ma per sottolineare quali tutele andranno adottate da chi voglia impiegare questi nuovi strumenti informatici.

COURSE DESCRIPTIONSGS has developed this course to benefit clients wishing to understand the FSSC 22000 Certification Scheme and its requirements. OBJECTIVESOn completion of this course, delegates will have an awareness of:Introduce the FSSC 22000 Global Certification Scheme for Food Safety Management Systems (FSMS)Describe the history of the FSSC 22000 Certification SchemeExplain the updates to the scheme from V6 TO V7Identify and review the specific requirements for Food Fraud Mitigation, Food Defence and Food Safety CulturePRIOR KNOWLEDGEBefore starting this course, it is recommended that participants have prior knowledge of the:How to implement or operate a management system within a food sector context, including private schemes such as FSSC 22000, BRC and others with management system components.Knowledge of prerequisite programmesExperience of Good Practice Guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP), and Trading (GTP), depending on the segment of the food chain in which the learner operates.An understanding of the principles of HACCP, as defined by the Codex Alimentarius.COURSE CONTENTIntroduction to FSSC 22000 V7FSSC 22000 V7 Additional RequirementsFood Safety Management System (FSMS)Food DefenceFood FraudFood Safety CultureSummary of Changes from V6 – V7

SGS has developed this course to benefit clients wishing to understand the FSSC 22000 Certification Scheme and its requirements.In 2023, the scheme was updated from version 5.1 to version 6.Completion criteria: you will be required to complete the entire course and gain a pass mark of 80% or more in the final assessment. Upon successful completion you will be able to download a certificate of completion.You will be granted 12 months access to this course, effective from the date of purchase..PRIOR KNOWLEDGEBefore starting this course, it is recommended that you have prior knowledge of:How to implement or operate a management system within a food sector context, including private schemes such as FSSC 22000, BRC and others with management system componentsKnowledge of prerequisite programmes as specified in ISO/TS 22002-1.Experience of Good Practice Guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP), and Trading (GTP), depending on the segment of the food chain in which the student operates.An understanding of the principles of HACCP, as defined by the Codex Alimentarius Commission.COURSE CONTENT Introduction to FSSC 22000 V6FSSC 22000 V6 Additional RequirementsFood Safety Management System (FSMS)Food DefenceFood FraudFood Safety CultureSummary of Changes from v5.1 – V6