What you'll learn
Understand the implementation requirements of FSSC 22000 scheme.
Understand the benefits of FSSC certification to organizations.
Understand and be able to apply FSSC 22000 version 5.1 additional requirements.
Understand and be able to apply ISO/TS 22002 requirements.
Integrate ISO 22000 standard with FSSC 22000 requirements.
Improve organization's efficiency through system auditing and effective root cause analysis of nonconformities.
Requirements
Internet access
Description
This certification course provides a complete approach for auditing and certification of food safety system. The course provides an opportunity to integrate with other management systems, such as quality management systems (QMS), occupational health and safety managements systems (OH&SMS) and others. It equips you with the required knowledge and skills to perform an internal audit of any part of a food safety management systems (FSMS) against FSSC 22000 v5 and ISO 22000 latest standard, in accordance with ISO 19011:2018 and ISO/TS 22002 as applicable.In this course, you will understand the structure of FSSC v5 and the role of internal audits in maintaining and improving the food safety systems. You will learn the implementation requirements of FSSC 22000 schemes, understand and be able to apply FSSC 22000 version 5.1 additional requirements, and ISO/TS 22002 requirements. You will be able to explain the prerequisite programs (PRPs) and additional requirements of FSSC v5, you will understand the process-based FSMS model for ISO 22000, with reference to the PDCA model, and the role of internal audits in the maintenance and improvement of an FSMS. You would be able to plan, conduct, report and follow up an internal audit as part of a FSMS based on FSSC v5, ISO 22000 and in accordance with ISO 19011.Management systems auditors who wish to improve their knowledge of the food safety systems, organizations who wish to get certified to FSSC v5.1, business owners, food safety team leaders and members, quality managers and officers, corporate executives and individuals who works in the food, food packaging and/or food packaging manufacturing industries will all find this course very valuable.The course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Food safety and FSMS
Lecture 3 FSSC 22000 Overview
Lecture 4 Overview of ISO
Lecture 5 Benefits of FSSC 22000 Certification
Section 2: PDCA Model and International Efforts in Food Safety
Lecture 6 PDCA Model
Lecture 7 International Efforts in Food Safety Management
Section 3: Hazard Analysis and Critical Control Point (HACCP)
Lecture 8 What is HACCP
Lecture 9 Principles of HACCP Development
Lecture 10 Building a HACCP System
Lecture 11 Corrective Actions
Lecture 12 HACCP for Food Safety Certification Programs
Section 4: Review of ISO 22000 Standard
Lecture 13 Understanding the food organization and its context
Lecture 14 Internal and External Issues
Lecture 15 Interested parties - Who qualifies
Lecture 16 Scope of the Food Safety Management System
Lecture 17 Support Functions
Lecture 18 Organization's Resources
Lecture 19 Control of Externally Provided Processes, Products and Services
Lecture 20 Internal communication and Documented Information
Lecture 21 Operations
Lecture 22 Performance Evaluation and Improvement
Lecture 23 Management Reviews
Lecture 24 Improvement
Section 5: FSSC 22000 Version 5.1 Additional and ISO TS 22002 Requirements
Lecture 25 Overview of FSSC 22000 Version 5.1 Additional Requirements
Lecture 26 Rationale for Publication of FSSC 22000 Version 5.1
Lecture 27 Key Changes in FSSC 22000 Version 5.1 Requirements
Lecture 28 New Requirements and Guidelines for Implementation
Lecture 29 Overview of ISO TS 22002
Section 6: FSSC Internal Audit
Lecture 30 Foundations of Auditing
Lecture 31 Features of Audits
Lecture 32 Audit Types and Goals
Lecture 33 Preparations for Auditing
Lecture 34 Audit Plan, Scope and Team
Lecture 35 Systems and Documentation
Lecture 36 Conducting the Audit
Section 7: Audit Findings, Root Cause Analysis and Reporting
Lecture 37 Audit Findings
Lecture 38 RCA Defined
Lecture 39 Approaches to RCA
Lecture 40 Tools for RCA
Lecture 41 Audit Reporting
Management Systems Implementers and Auditors,QA/QC managers and supervisors,Production managers and Supervisors,HACCP team members,All food handlers,Anyone working in food organizations,Anyone desiring to learn and improve on their knowledge of Food Safety Management Systems.,Organizations desiring to transit to FSSC 22000.


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https://rapidgator.net/file/2365ff630e83f91cacf2750ea9f87751/srzmr.Fssc.22000.V5.1.Implementation.And.Internal.Auditor.Course.part1.rar.html
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