FSSC 22000 V6 Awareness

Objective

To provide delegates with a thorough understanding of:

• Implementation methodology & requirements of FSSC 22000
• HACCP management system
• Documentation required by FSSC 22000

Course Description

• Introduction of FSSC 22000
• Food Safety Management System Planning
• Context of the Organization
• Risk and Opportunities Assessment
• Objective and Strategic Planning
• Procurement
• Internal and External Communication
• Food Safety Policy
• Planning of Changes
• Pre-requisite Programmed (PRP) & Good Manufacturing Practices
• Hygiene and Sanitation
• Raw Material & Product Characteristic
• Flow Diagrams, Process Steps & Control Measures
• HACCP Plan
• Identification of Control Point (CP) and Critical Control Point (CCP)                                                                  
• Monitoring System of CP and CCP
• Traceability System
• Bio Vigilance and Bio Terrorism – Food Defense
• Allergen Management
• Recall and Withdrawal
• Pest Control
• TACCP (Threat Assessment and Critical Control Point)
• VACCP (Vulnerability Assessment and Critical Control Point)
• Calibration and Maintenance
• Control of Non-conformity
• Handling of Potentially Unsafe Products
• Validation and Verification of the Food Safety Management System
• Internal Audit
• Management Review
• Improvement