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Implementing FSSC 22000 - A Practical Approach

FSSC 22000 Approved Training! We have designed the course to give you the knowledge to implement, maintain and improve your food safety management system and understand your role in your organization as a food safety team member, internal auditor, or any key employee who participates in the maintenance of your system.

Description

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This FSSC approved and Exemplar Global recognized training explains the requirements of ISO-22000:2018, ISO/TS-22002-x and the FSSC 22000 additional requirements for key personnel in charge of the implementation of the food safety management system.

It covers:

  • An awareness of management systems in general, for Annex L based Standards.
  • Basic knowledge of food safety management with an understanding of the management systems approach and an overview of FSSC 22000.
  • A clear understanding of the FSSC 22000 requirements and how they could be met.

This training will allow delegates to better prepare for a successful food safety management system implementation, management and improvement.

It includes practical exercises and discussions to reinforce the learning.

The Outcome will be discussed during the training. 100% attendance is required to receive a certificate.


Delivery options

This course can be delivered onsite or remotely:

  • Onsite (i.e. in your premises or a venue) training has a duration of 16 hours, split over 2 days.
  • Remote training (delivered via zoom), has a live duration of 12 hours. In addition to that, you will have to complete exercises on day one and two after our session (afternoon work).

We all know the limitations of remote training, for that reason, we will ask you to fully concentrate in the presentation and the exercises. We will prepare virtual breakout rooms and you will collaborate with other people in the completion of those exercises. In some instances, you will have to present your work or the work of your team. The use of your camera is optional.

Target Audience

Food safety team members and key people in charge of the implementation of the food safety management system.

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