Module 0 - Course Introduction

In this module, an introduction to the course will be provided. This includes important information regarding the course content & learning objectives, duration, assessment methodology & how to successfully complete the course.

Module 1 - Introduction to FSSC 22000 V5

In this module an introduction to the FSSC 22000 Food Safety Management System (FSMS) scheme will be provided, including coverage of the purpose and benefits of a FSMS, the elements of the FSSC 22000 scheme, FSSC 22000 V5 scheme specific requirements including food fraud and defense, and an overview of the common pre-requisite programs.

Module 2 - Introduction to ISO 22000:2018

In this module an introduction to ISO 22000:2018 will be provided including its relationship to FSSC 22000 V5 and pre-requisite programs such as those specified in ISO/TS 22002. We will also explore the  the structure and key terminology of the standard, key concepts including process approach, Plan-Do-Check-Act Cycle, HACCP and the relationship with statutory/regulatory requirements.

Module 3 - Context of the Organization

In this module we will explore the relationship between the external and internal issues, the relevant requirements of interested parties, the actions to address risks and opportunities, and the food safety management system processes needed to implement them.

Module 4 - Leadership & Planning

In this module we will explore how Top Management demonstrates Leadership and commitment with respect to the FSMS. We will also review the specific requirements for addressing risks and opportunities, FSMS objectives and managing changes to the FSMS.

Module 5 - Support

In this module we will explore the resources (people, infrastructure, work environment, external providers including additional requirements of FSSC 22000 V5, externally developed elements) and other supporting structures that are required to establish, implement, maintain, improve and update the FSMS.

Module 6 - Operation

In this module we will explore the requirements related to ensuring the delivery of safe food products. Topics covered will include establishment of the PRP program and hazard control plan including additional requirements of FSSC 22000 V5, implementing the traceability system, ensuring that the organization is prepared of emergencies and food safety incidents, control of product and process nonconformities and handling of potentially unsafe products.

Module 7 - Performance & Improvement

In this module we will explore the performance evaluation requirements of ISO 22000:2018, including internal audits and the management review and the requirements related to continually improving and updating the FSMS.