FSSC 22000 Requirements based on ISO 22000 and HACCP (MS 1480:2007)

Course Description :

ISO 22000 is a Food Safety Management System standard which integrates the seven principles of the Hazard Analysis and Critical Control Points (HACCP) system and application steps developed by the CODEX Alimentarius Commission. The ISO 22000 FSSC 22000 is a food safety certification scheme which provides food industry with a framework to establish a robust Food Safety Management System that can effectively managing organization's food safety responsibilities and meets the requirements of customers and consumers. This system is based on international standards such as ISO 22000, prerequisite programmes for specific food sectors and specific FSSC 22000 additional requirements. Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards. In the food industry, HACCP is used to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards. HACCP is an internationally recognised system that assures food safety at all stages of the food chain and provides a more structured approach to the control of food hazards compared to the traditional inspection and quality control procedures. Its emphasis is on prevention and hence, the control of hazards is built into the design, manufacturing, packaging and distribution as well. Training will includes lecture and exercises.
Course Objectives :
1. To understand FSSC 20000 principle and requirements based on ISO 22000 and HACCP.
2. To have basic concept of Hazard Analysis and its control measure
3. To understand the implementation of FSMS in overall food assurance system.
Course Learning Outcomes :
Upon completion of this training, participant should be able to:
 Understand the 7 main principles of HACCP.
 Identify, evaluate and control food safety hazards in workplace (Hazard Analysis).
 Understand FSSC 20000 principle and requirements based on ISO 22000 and HACCP.
 Understand and apply the basic concept of Hazard Analysis and its control measure
 Implement FSMS in overall food assurance system.

Course Content:

1. Chapter 1 : Introduction
a. Definition of Food Safety Management System and importance in Food Industry.
b. Understanding development and requirement of Food Safety Management System in
Food Industry
2. Chapter 2 : FSSC 22000 Principle and Requirement
a. Standard Requirement
b. Management Responsibilities
c. Resource management
d. Planning and realization of safe products
e. Validation and verification
f. FSSC 22000 vs ISO 22000
3. Chapter 3 : Pre-requisites Programme
a. Why prerequisite programmes?
b. Element of PRP
4. Chapter 4: Understanding HACCP Principle
a. Hazard Definition
b. Types and Sources of Hazard
a. 7 Principle of HACCP
b. Hazard Analysis
c. Establishing HACCP Plan
5. Chapter 5: Validation and verification of Food Safety Management System