Course Objective

The aim of this course is to generally introduce delegates to the concept of Food Safety System Certification (FSSC) 22000 Standard and to provide delegates with an understanding of the ISO 22000 and PAS 220 requirements. The course gives a clear overview of the requirements of FSSC 22000 (ISO 22000 and PAS 220) with examples of how the standard may be applied. The course will be based on the FSSC 22000 standard and will train delegates in all elements of its requirements.

• Introduction on FSSC standard
  • ISO 22000 Standard Requirements
    
  • Food safety management system
    
  • Management Responsibility
    
  • Resource management (training, equipment, facilities)
    
  • Planning and realization of safe products
    
  • Validation, verification and continual improvement of the food safety management system
    

• PAS 220 specification (Pre-requisite programs requirements)
  • Construction and Layout of Buildings
    
  • Layout of Premises and Workspace
    
  • Utilities – Air, Water, Energy
    
  • Waste Disposal
    
  • Equipment Suitability, Cleaning and Maintenance
    
  • Management of Purchased Materials
    
  • Measures for the Prevention of Cross Contamination
    
  • Cleaning and Sanitizing
    
  • Pest Control
    
  • Personal Hygiene and Employee Facilities
    
  • Product Recall Procedures
    
  • Warehousing
    
  • Product Information / Consumer Awareness
    
  • Food Defense