Kursy FSMA

Program szkoleniowy FSPCA stanowi podstawę szkoleń branżowych oferowanych przez przeszkolonych instruktorów prowadzących FSPCA. Przepisy wymagają, aby określone czynności były wykonywane przez "preventive controls qualified individual" , którzy „pomyślnie ukończyli szkolenie z zakresu opracowywania i stosowania środków zapobiegawczych opartych na ryzyku”. Jest to cel ujednoliconego programu nauczania FSPCA, co oznacza, że kurs dla uczestników FSPCA jest jednym ze sposobów spełnienia wymagań dla osoby posiadającej kwalifikacje w zakresie środków zapobiegawczych (PCQI). FSPCA nie tylko opracował program nauczania, ale również był odpowiedzialny za utworzenie kadry instruktorów prowadzących na całym świecie, którzy mogli zapewnić szkolenia specjalistom ds. bezpieczeństwa żywności, aby mogli oni uzyskać kwalifikacje PCQI. Aby to udowodnić, uczestnicy kursu FSPCA otrzymują Certyfikat Ukończenia Kursu wydawany wyłącznie przez FSPCA.Celem aktualizacji programu nauczania FSPCA "Preventive Controls for Human Foods” jest zapewnienie uczestnikom kursu lepszych doświadczeń edukacyjnych. Wersja 2.0 będzie bardziej dynamicznym programem nauczania  1  z zaktualizowanymi informacjami, w szczególności uwzględniającym wytyczne FDA, mające na celu wspieranie opracowywania lepszego planu bezpieczeństwa żywności. Zaktualizowany program nauczania wyraźnie nawiązuje do systemu HACCP, jednocześnie demonstrując jego zalety poprzez podniesienie konkretnych aspektów higieny, kontroli alergenów i kontroli dostawców do poziomu kontroli Process Preventive Controls/CCP.Wersja 2.0 programu nauczania PCHF integruje informacje z niedawno wydanego przez FDA projektu wytycznych dotyczących Hazard Analysis and Risk-Based Preventive Controls for Human Food, w tym aktualizacje rozdziału kursu dotyczącego analizy zagrożeń, który obecnie obejmuje korzystanie z Załącznika 1 FDA - Known or Reasonably Foreseeable Hazards and updates to the allergen, który obecnie obejmuje sezam.Ta zaktualizowana wersja kursu pomaga osobom, które działają głównie w ramach systemu HACCP, poprawiając powiązanie między Preventive Controls a HACCP.

This course has been developed by SGS for the benefit of learners wishing to understand how to internally audit against FSSC 22000 and its requirements. In May 2026, the scheme was updated from Version 6 to Version 7. 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 KnowledgeThis 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) cycleFood safety management concepts, including:- HACCP Principles- Hazard analysis- Hazard 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.Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

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. 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”.

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”.