FSSC 22000 V7 Additional Requirements for Food Manufacturing
About Course
Welcome to the FSSC 22000 Additional Requirements Online Self-Paced Course.
This course has been developed for professionals involved in maintaining and improving food safety management systems within food manufacturing environments.
The training provides a practical understanding of the FSSC 22000 Additional Requirements and how they support compliance, operational control, and continual improvement. Key topics include food safety culture, food fraud prevention, food defense, allergen management, environmental monitoring, equipment management, and product labeling requirements.
Participants will gain the knowledge needed to effectively implement and manage these additional requirements as part of an FSSC 22000 food safety system.
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
Course Content
FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
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Lesson 1: FSSC 22000 Additional Requirements for Food Manufacturing Learning Outcomes
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Lesson 2: Management of Services and Purchased Materials (C2.5.1)
05:12 -
Lesson 3: Product Labelling and Printed Materials (C2.5.2)
03:44 -
Lesson 4: Food Defence (C2.5.3)
01:45 -
Lesson 5: Food Fraud Mitigation (C2.5.4)
02:49 -
Lesson 6: Logo Use (C2.5.5)
02:19 -
Lesson 7: Management of Allergens (C2.5.6)
04:58 -
Lesson 8: Environmental Monitoring (C2.5.7)
01:42 -
Lesson 9: Food Safety and Quality Culture (C2.5.8)
03:06 -
Lesson 10: Quality Control (C2.5.9)
03:22 -
FSSC 22000 V6 Additional Requirements Clauses 2.5.1 to 2.5.9 Knowledge Test
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Lesson 11: Transport, Storage and Warehousing (C2.5.10)
02:40 -
Lesson 12: Hazard Control and Measures for Preventing Cross Contamination (C2.5.11)
02:18 -
Lesson 13: PRP Verification (C2.5.12)
01:11 -
Lesson 14: Product Design and Development (C2.5.13)
02:07 -
Lesson 15: Equipment Management (C2.5.15)
02:24 -
Lesson 16: Food Loss and Waste (C2.5.16)
01:23 -
Lesson 17: Communication Requirements (C2.5.17)
02:52 -
Lesson 18: Requirements for Organisations with Multi-Site Certification (C2.5.18)
04:13 -
FSSC 22000 V6 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test
FINAL ASESSEMENT
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