CONFIRMATION OF CERTIFICATE

This course provides participants with a structured overview of the requirements of the FSSC 22000 certification scheme, version 6, including the ISO 22000:2018 standard, sector-specific prerequisite programs (PRPs), and the scheme’s additional requirements. The course also develops a practical understanding of HACCP (Hazard Analysis and Critical Control Points) principles and how they are applied within a food safety management system.

The program explains how organizations in the food industry can implement, audit, and improve an effective food safety management system by identifying, assessing, and controlling hazards throughout the entire food chain.

The course addresses:

• The concept of food safety and the requirements of the FSSC 22000 v6 scheme
• Structure and requirements of the ISO 22000:2018 standard
• Sector-specific prerequisite programs (PRPs) (e.g., ISO/TS 22002-x)
• Additional requirements specific to FSSC 22000 version 6.
• Food hazard analysis and the risk-based approach.
• The seven HACCP principles and their practical application.
• Integration of HACCP requirements into the food safety management system.
• Principles and techniques of internal auditing in accordance with FSSC 22000.
• The role and responsibilities of the internal auditor.

Upon completion of the training, participants will acquire the competencies required to plan, conduct, and report internal audits, and will gain a clear understanding of how to implement and maintain a food safety management system in accordance with the requirements of FSSC 22000 version 6