Food and beverage

FSSC 22000 Version 6 Awareness Course

A one-day course focusing on understanding the requirements of FSSC Food Safety Management System standard 22000 6.

This course covers the background of FSSC 22000 through to the 22000:2018 standard requirements and its intended use. It focuses on understanding the HLS and requirements of FSSC 22000 6 and how they can be used to continually improve an organization’s food safety performance along with key definitions and concepts used in food safety.

Also covered are ISO 9001:2015 and other prerequisite programs.

Objective

At the end of this course attendees will have a good understanding of:

  • The key definitions and concepts used in food safety management systems;
  • The use of PDCA cycle in continual improvement  The structure of FSSC 22000 including prerequisite programs & additional requirements;
  • Providing safe foods and relevant products and services that meet applicable statutory, regulatory and customer requirements in a consistent manner;
  • Addressing relevant risks and opportunities;
  • Demonstrating conformity to specified food safety management system requirements.

Audience

Anyone engaged in designing, managing and or implementing a food safety management system including:

  • Food safety officers;
  • Food safety team leaders;
  • Consultants;
  • Food safety implementation teams;
  • Quality managers and business executives with a desire to learn about the food safety management system.


All our public courses can also be delivered in-house at your premises either as standard or tailored depending on the needs and requirements of your business.

Contact us if you are interested or want to know more on in-house courses.

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Duration:

8 hours

This course covers the background of FSSC 22000 through to the 22000:2018 standard requirements and its intended use. It focuses on understanding the HLS and requirements of FSSC 22000 6 and how they can be used to continually improve an organization’s food safety performance along with key definitions and concepts used in food safety.

Also covered are ISO 9001:2015 and other prerequisite programs.

Objective

At the end of this course attendees will have a good understanding of:

  • The key definitions and concepts used in food safety management systems;
  • The use of PDCA cycle in continual improvement  The structure of FSSC 22000 including prerequisite programs & additional requirements;
  • Providing safe foods and relevant products and services that meet applicable statutory, regulatory and customer requirements in a consistent manner;
  • Addressing relevant risks and opportunities;
  • Demonstrating conformity to specified food safety management system requirements.

Audience

Anyone engaged in designing, managing and or implementing a food safety management system including:

  • Food safety officers;
  • Food safety team leaders;
  • Consultants;
  • Food safety implementation teams;
  • Quality managers and business executives with a desire to learn about the food safety management system.


All our public courses can also be delivered in-house at your premises either as standard or tailored depending on the needs and requirements of your business.

Contact us if you are interested or want to know more on in-house courses.

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.

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

DNV Public Training Course Policy

2023 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 9: 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 9: 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

Implementing SQF Systems - Training

The first step in acheiving SQF certification is to clearly understand the SQF Food Safety Code.

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