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FSSC 22000 Foundation

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Provides a comprehensive approach to food safety management

This course is applicable to all organizations that manufacture, store and transport food products. FSSC 22000 provides a comprehensive approach to food safety management.

Who Should Attend:
Facility management, Quality and Food Safety managers, production managers and supervisors, consultants or others involved in preparing the documentation and implementation of the FSSC 22000 standard.

Course Highlights:
  • Background and benefits of the FSSC 22000 Standard
  • Provide a clear understanding about the requirements and how to develop and effectively implement FSSC 22000, ISO/TS 22002-1 or ISO/TS, 22002-4 for Packaging
  • Provide a clear understanding about PRP, oPRP and CCPs
  • Provide an understanding of the differences between monitoring, verification and validation


Our interactive training is designed to provide you with practical knowledge to be able to successfully implement FSSC 22000 into your food or packaging facility

Class Hours:

In Class:

  • 8:30 a.m. - 5:00 p.m.

LiveOnline: 9:00 a.m.- 5:00 p.m. CST. 

  • Classes are delivered in 90 minute segments with 30 minute breaks in between.

Cancellation, Transfer, Substitution, and "No-Show" Policy:

LiveOnline

  • More than 10 days to the start date of the course, a registrant may:  
    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge.  
  • 9 Days-24 hours prior to the start date of the course:  
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.
  • Inside of 24 hours prior to the start of the course cancellation is non-refundable.

In-Class

  • More than 30 days to the start date of the course, a registrant may: 

    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge. 

  • 15-29 days prior to the start date of the course: 
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 15 days prior to the start date of the course (including no-shows on the day of the course), no refunds or transfers are provided.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV GL cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.


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Duration:

1 Day

This course is applicable to all organizations that manufacture, store and transport food products. FSSC 22000 provides a comprehensive approach to food safety management.

Who Should Attend:
Facility management, Quality and Food Safety managers, production managers and supervisors, consultants or others involved in preparing the documentation and implementation of the FSSC 22000 standard.

Course Highlights:
  • Background and benefits of the FSSC 22000 Standard
  • Provide a clear understanding about the requirements and how to develop and effectively implement FSSC 22000, ISO/TS 22002-1 or ISO/TS, 22002-4 for Packaging
  • Provide a clear understanding about PRP, oPRP and CCPs
  • Provide an understanding of the differences between monitoring, verification and validation


Our interactive training is designed to provide you with practical knowledge to be able to successfully implement FSSC 22000 into your food or packaging facility

Class Hours:

In Class:

  • 8:30 a.m. - 5:00 p.m.

LiveOnline: 9:00 a.m.- 5:00 p.m. CST. 

  • Classes are delivered in 90 minute segments with 30 minute breaks in between.

Cancellation, Transfer, Substitution, and "No-Show" Policy:

LiveOnline

  • More than 10 days to the start date of the course, a registrant may:  
    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge.  
  • 9 Days-24 hours prior to the start date of the course:  
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.
  • Inside of 24 hours prior to the start of the course cancellation is non-refundable.

In-Class

  • More than 30 days to the start date of the course, a registrant may: 

    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge. 

  • 15-29 days prior to the start date of the course: 
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 15 days prior to the start date of the course (including no-shows on the day of the course), no refunds or transfers are provided.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV GL cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.


Available dates and locations

Dates Locations Course fee Enroll

Food Safety Course Offerings

Competence is one of the first steps toward a systematic approach to manage the safety and sustainability aspects of your food and beverage production.

2022 Public Training Calendar

An Approach to Product Safety Culture

Gain the fundamental understanding of the importance of a positive product safety culture.

BRC Global Standard for Food Safety Issue 8: Lead Auditor

This in-depth course will provide an understanding of the Standard in terms of the protocol, requirements, and how to audit effectively.

BRC Global Standard for Food Safety Issue 8: Sites Training

Gain a full understand of the general principles of the standard and how to comply with the requirements.

BRC Global Standard Internal Auditor

Provides the knowledge and skills required to perform audits against BRCGS.

Hazard Analysis and Critical Control Points (HACCP)

Exploratory workshop allows participants to practice development and implementation of a HACCP System based on models

FSSC 22000 Implementation

Applicable to all organizations that manufacture, store and transport food products

SQF Advanced Practitioner

Designed for the current SQF practitioner who is seeking further education on how to improve and maintain their company’s SQF System

ISO 22000:2015 Food Safety Management Auditor/Lead Auditor

Equips students with the knowledge and skills required to perform audits of Food Safety Management Systems against ISO 22000

Preventive Controls Qualified Individuals

Provides a successful in-class or live virtual learning environment so that the trained PCQI is able to effectively manage risk-based preventive controls within their operations