ABOUT THE COURSE

• Title - Introduction to FSSC 22000 & HACCP (Customized)

• Course Code - FSL2-22BL

• Learner Level - Level #2 (Introduction)

• Delivery - Blended Course Delivery. (2) Live, Instructor-Led Sessions (approx. Total 6 hrs.)
  Online Activities + Quiz (approx. 2 hours) + Assignments & Self-study (approx. 1-2 hours)

• Duration - **Minimum eight (8) hours of participant contact time.
  (Online access expires within 14 calendar days of starting the course)

• Offering - Customized Course Only. (Closed to the public)

• Cost/ Fees - To be determined based on client needs and the Client Service Agreement.

• NOTE:

*Learner Level is defined by our Continuing Education & Training (CET) Team.

**Contact time and online access duration to be confirmed with client.

 

EVENT OBJECTIVES

By the end of this event, participants should be able to: 

1. List the publicly available standards/ technical specifications on which the FSSC 22000 Scheme is based.

2. Identify the Clauses of the ISO 22000 standard that describe the requirements of a Food Safety Management System (FSMS).

3. Identify the 7 Codex HACCP Principles.

4. Describe in basic terms the 12 steps for creating a HACCP Plan.

 

TOPICS

• An overview of the FSSC 22000 Scheme.

• The general expectations of the ISO 22000 standard.

• ISO/ TS 22002-1 and Prerequisite Programs (PRPs) in Food Manufacturing.

• The 7 HACCP Principles.

• 12 steps for creating a HACCP Plan.

• A look at your facility’s documented FSSC program & HACCP Plan (if available).

 

WHY ATTEND?

• By attending this course, you can learn more about the FSSC 22000 scheme.

• You will hear from a Food Safety Specialist regarding the ISO 22000 standard and the principles of HACCP.

• This is an opportunity to better understand the purpose of the Food Safety activities at your facility.

• Do you Supervise a Team? Be better prepared when communicating with them regarding your internal programs by learning more about the requirements of the FSSC Scheme and Codex HACCP methodology.

 

WHO SHOULD ATTEND?

• Persons working in a manufacturing environment within the food supply chain.

• Supervisors, Managers, Operators, and Food Safety/ HACCP Team members.

• Anyone who is interested in improving the safety of their food products.

• Individuals seeking to understand the FSSC 22000 Scheme and HACCP methodology.

 

PREREQUISITES

• Awareness of the importance and purpose of Prerequisite Programs and GMP.

• Familiarity with the typical operational activities in a food processing environment.

 

WHAT TO EXPECT

• Links to information from regulatory agencies/ standards owners.

• Live, instructor-led, remote session.

• Online activities to check learning progress.

• Feedback on learning progress from the instructor and via results of online activities.

• Support for technical or other questions.

 

SUCCESSFUL COMPLETION CRITERIA

• At least 80% attendance of instructor-led session(s).

• Completion of all mandatory online activities.

• Minimum 80% on final quiz. Two (2) attempts allowed (while access is available).

• Acceptance and compliance with Onazry’s policies.

• Completion of online activities before access expires.

  • Note: Online access will expire 14 calendar days after day 1 of the course.

 

COMPLETION ACKNOWLEDGEMENT

• Completion certificate

• CEU’s Awarded = 0.8 (To be confirmed)

 

PRESENTATION DEVELOPER & PRESENTER/ TRAINER        

• Content developed by our Continuing Education & Training (CET) Team.

• Our presenters are experienced, trained, qualified, subject matter experts.

• Michelle Ryan is the Lead Developer and Trainer for this course. She is also the co-owner and COO at Onazry LLC.

• Client’s facility-specific content contribution – (TBD)

 

EVENT SCHEDULE, COST & REGISTRATION

• Dates (TBD)

 

QUESTIONS?    

• Contact us for more information.