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FSSC 22000 - Understanding and Implementing Course
Duration: 2 Days = 1.4 CEUs
Call for Quote
February 26-27, 2014
Calgary - AB - CANADA
Holiday Inn Express and Suites - Calgary
April 14-15, 2014
Toronto - ON - CANADA
SAI Global - Toronto Office
April 16-17, 2014
Dallas - TX - US
Venue to be confirmed.
June 3-4, 2014
Chicago - IL - US
Venue to be confirmed.
This information-packed course is designed to review the detailed requirements of the FSSC 22000 Food Safety Certification Scheme and lay out a plan of action for implementing a food safety management system in your organization. As FSSC 22000 has been approved by the Global Food Safety Initiative (GFSI), it allows companies that achieve FSSC 22000 certification to meet the requirements of several global retailers or major branded food companies under a single, internationally recognized food safety management system.
FSSC 22000 specifies the comprehensive requirements of ISO 22000:2005 and the additional prerequisites outlined in ISO/TS 22002-1:2009, for a food safety management system where an organization needs to demonstrate its ability to control food safety hazards in order to have assurance that food is safe at the time of consumption.
Attendees will learn how the FSSC 22000 certification scheme may be effectively applied within their own organization. The course will also provide a step-by-step introduction to the implementation of a food safety management system through a practical series of hands-on activities and case studies.
It is desirable, but not essential, for attendees to have some knowledge of basic food safety and quality management systems.
Who Should Attend?
Food Production Managers
Food Safety and Quality Managers
Food Safety Certification Personnel
Consultants to the food industry and anyone else involved in the implementation or auditing FSSC 22000
Key Session Topics
Defining a food safety management system
The benefits of establishing a food safety management system
An appropriate structure for a food safety management system (using FSSC 22000)
The fundamental requirements of ISO 22000:2005, including HACCP Principles and the application steps developed by the Codex Alimentarius Commission
The additional prerequisite programs outlined in ISO/TS 22002-1:2009
The key steps to implementing a food safety management system
Identifying processes that must be controlled or improved
Express Your Interest / Request Course Information
Request Course information - Express your interest or request further course information through our online form.
This course can be delivered Onsite at your preferred location - Request an In-house quote
How to Register
Click your preferred date to access the online registration form and pay by credit card.
1-877-426-0714. Group Bookings available!
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