FSSC 22000 [with ISO/TS 22002 Ver 6.0] Awareness Course

1. INTRODUCTION
   FSSC 22000 (Food Safety System Certification 22000) is a leading certification scheme for food safety management systems.  It combines ISO 22000, the international standard for food safety management, with specific Pre-Requisite Programs (PRPs) and additional requirements.  This comprehensive approach ensures that organizations throughout the food supply chain can effectively manage food safety risks and meet regulatory demands.
   
   Implementing FSSC 22000 involves a structured approach to identifying and controlling food safety hazards, emphasizing robust management systems, thorough documentation, and continuous monitoring.  The certification fosters continuous improvement and ensures that food safety practices keep pace with emerging risks and technological advancements.  By adhering to FSSC 22000, organizations enhance operational efficiency and reduce the risk of foodborne illnesses.
   
   Achieving FSSC 22000 certification offers numerous benefits, including improved compliance with international food safety regulations, increased market access, and heightened consumer trust.  Recognized by the Global Food Safety Initiative (GFSI), this certification helps businesses demonstrate their commitment to food safety, strengthening their reputation and gaining a competitive edge in the global market.
    

2. COURSE OBJECTIVES
   The objectives of this training are to provide participants with an essential understanding of the basic principles of FSSC 22000, including ISO/TS 22002, and how these principles are used to control food safety in production floor.

3. COURSE CONTENTS

   • Introduction to FSSC22000
   • Briefing on the FSSC 22000 Ver 6.0 requirements
   • Relevant TS/ISO22002 requirements
   • Introduction to ISO 22000:2018 requirements Part I (Clause 4 to 10)
   • Discussions & course summary
      

4. WHO SHOULD ATTEND
   This course is designed for Top Management, Management Staffs, Management Representative, Internal Auditors, Food Safety Committee Members, Key Executives, and all personnel tasked with implementing and auditing the Food Safety Management Systems.



5. ADMINISTRATIVE DETAILS
   

   Time	: To be advised
   Duration	: To be advised