FSSC 22000 Transition Course Version 6 → Version 7

 In the context of the publication of the new version FSSC 22000 Version 7, certified organizations must understand and implement the new requirements to ensure compliance is maintained and a smooth transition to the new standard. To this end, we have developed a practical course dedicated to food safety specialists, quality managers, HACCP coordinators, and management representatives involved in the administration of the Food Safety Management System.

The course provides a detailed analysis of the changes introduced by FSSC 22000 Version 7 and their impact on certified organizations. Participants will go through the differences between Version 6 and Version 7, understand the reasons for the scheme update, and identify the necessary actions for preparing for the transition audit.

Among the topics covered are:

• the presentation of the new and modified requirements from the FSSC 22000 Version 7 scheme;
• managing climate change and integrating it into the organization's context analysis;
• strengthening the food safety culture and management responsibilities;
• updating monitoring, verification, and improvement processes;
• analyzing the impact on existing documentation and the HACCP system;
• practical implementation examples and best practices used in the industry;
• useful information for preparing the organization for the transition audit.

During the training, case studies and concrete examples are analyzed so that participants can assess the compliance level of their own system and establish an action plan for the effective implementation of the new requirements.

At the end of the course, participants will have a clear understanding of the FSSC 22000 Version 7 requirements, the changes from the previous version, and the necessary steps for a successful transition, reducing the risk of non-conformities during the certification audit.

This course represents an excellent opportunity for organizations in the food industry to prepare in advance for the new requirements and to demonstrate their commitment to the continuous improvement of performance in food safety.