“The goal of the food safety professional should be to create a food safety culture, not a food safety program.” - Frank Yiannas
MFS-101 Understanding the Requirements of FSSC 22000 Food Safety Management System (Version 5.1)
Schedule and Hours
The aim of this course is to generally introduce delegates to the concept of the latest Version 5.1 of FSSC 22000 Standard (Food Safety System Certification 22000) and to provide delegates with an understanding of the ISO 22000, ISO22002-1, FSSC 22000 Additional Requirements.
This course is beneficial to the delegates from the certified sites as effectively from April, 2021 all certified sites are required to be audited against Version 5. The course provides an overview of all the requirements of FSSC 22000 with examples of how the standard may be applied in the food manufacturing and related sector in the food chain.
The programme aims to provide delegates with learning how to:
Understand the background of the FSSC 22000 Version 5.1
Recognize the benefits of implementing the FSSC 22000 Version 5.1 Standard
Explain the key requirements of ISO 22000:2018, ISO22002-1 requirements and FSSC 22000 Version 5.1 Additional Requirements.
Explain the updates to the Scheme from Version 4.1 to Version 5.1 additional requirements of FSSC 22000 Global Certification Scheme
Introduction to FSSC 22000 Scheme and Standards
Additional Requirements Overview of Specific Requirements
Introduction to ISO 22000:2005 requirements
ISO 22000 family of Standards
This course is designed for those who need to have a working knowledge of the requirements of the FSSC 22000 FSMS scheme such as but not limited to:
Those responsible for their organization’s FSMS to meet the requirements
Those considering implementing a FSMS
Internal auditors and quality professionals
This is a 1-day programme. This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.