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Introduction
FSSC Course Introduction
Introduction
International Efforts in Food Safety
Quality and Food Safety
Definitions of Food Safety Management System (FSMS)
Food Safety Codes and Standards
Food Safety & Process-Related Terminologies
Food Safety Definitions
3) ISO_TS 22002 & FSSC v5.1 Requirements
FSSC 22000 v6 Key Changes and Enhancements
ISO 22000 Overview
Understanding the food organization and its context
Internal & External Issues
Interested parties – Who qualifies
Scope of the Food Safety Management System (
Support Functions (Clause - 7)
Organization’s Resources
Control of Externally Provided Processes, Products & Services
Internal communication & Documented Information
Operations
Performance Evaluation & Improvement
Management Reviews
Clause Improvement
Hazard Analysis & Critical Control Points (HACCP)
What is HACCP
Principles of HACCP Development
Building a HACCP System
Corrective Actions
HACCP for Food Safety Certification Programs
FSSC Audit & the PDCA Model
Features of Audits
Conformity and Non-Conformity
Audit Types and Goals
Preparations for Auditing
Pre-Audit & Audit Objectives
Audit Plan, Scope and Team
Audit Preparation and Team
Systems and Documentation
Audit Reporting
PDCA Model