FSSC 22000 VERSION 5.1 WITH HACCP & ISO 22000:2018

Training structure :

● 𝗙𝗦𝗦𝗖 𝟮𝟮𝟬𝟬𝟬 𝗩𝗲𝗿𝘀𝗶𝗼𝗻 𝟱.𝟭 ●
•What is FSSC 22000
•What is GFSI
•Elements of FSSC22000 V5
•ISO 22000, sector specific PRPs and additional requirements.
•PRP for food manufacturing
•Additional requirements:
•Management of services
•Product labelling
•TACCP (food threats)
•VACCP (food frauds)
•Logo use
•Environmental monitoring
•Allergen management
•Unannounced audits
•Grading of NCs
•Auditing of FSSC 22000
•Benefits of FSSC 22000 implementation
•Certified organization.

● 𝗛𝗔𝗖𝗖𝗣 ●
•What is HACCP ?
•Concept of preventive approach of HACCP
•12 steps of HACCP with 7 principles.
•What is hazard?
•Different types of hazards (P,C,B).
•Sources and examples of hazards.
•Risk assessment of hazards
•Control measures of hazards
•Determination of CCP
•Critical limits of CCP
•Monitoring of control measures
•Verification of control measures.
•Correction and corrective action.
•Benefits of HACCP for food safety.

● 𝗜𝗦𝗢 𝟮𝟮𝟬𝟬𝟬:𝟮𝟬𝟭𝟴 (𝗙𝗦𝗠𝗦) ●
•What is ISO?
•What is ISO 22000
•History of ISO 22000
•Introduction of ISO 22000:2018
•Content of ISO 22000:2018
•Clauses of ISO 22000:2018
•Context of organization
•Leadership
•Planning
•Support
•Operations
•Performance evaluation
•Improvement
•Auditing of ISO 22000:2018
•Advantages of ISO 22000:2018

𝗗𝗲𝘁𝗮𝗶𝗹𝘀 :
Date : 25 SEP 2022
Time : 10:00 AM – 05:00 PM
Mode : Zoom meeting
Fees : ₹999
⚠️ Only limited seats

𝗕𝗲𝗻𝗲𝗳𝗶𝘁𝘀 :
● 6 Hours session
● Q&A session
● Training material
● Assessment
● Certificate

𝗡𝗼𝘁𝗲 :
1) Joining link will be provided 3 hours before starting the training via WhatsApp.
2) Assessment consists of 20 MCQ type questions, each que carries 5 marks.
3) Minimum 50% marks are required to get a certificate.
4) The soft copy of the certificate will be provided within 2 days after successfully completing the training.

Trainer : Sumedha Jalgaonkar
Organiser : Foodiesys Consultancy

🖥️🔬 Food safety Level 1 training program (15 to 30 September)

1. Food Safety Issue 8 in Acc. to BRC
2. HACCP
3. FSMS ISO 22000
4. FSSC 22000v5.1
5. VACCP TACCP
6. Good Laboratories Practices
7. Good Manufacturing Practice
8. Food Allergen Management

Click here for more details👇
🔗 https://bit.ly/3KS0btf