Online FSSC 22000 Version 6 Transition Course (All Sectors)

About Course

Welcome to our “Transition to FSSC 22000 Version 6 Course”. Certification audits against the new FSSC 22000 Version 7 requirements

We strongly recommend that certified companies familiarise themselves with the changes from FSSC 22000 Version 6 as early as possible. Our online self-paced transition course is a convenient and practical way to understand the requirements of FSSC 22000 Version 7 and the key changes from Version 6.

This course provides an overview of ALL the requirements for FSSC 22000 Version 7.
The clauses for each standard and guideline are discussed briefly (with examples).
The course is compiled by highly skilled and experienced instructors who have implemented and audited FSSC 22000 in different organisations.
In addition, delegates found competent will receive a downloadable certificate of completion.
Delegates have the opportunity to interact and ask questions.
Learners complete tests regularly throughout the course, as well as a final assessment test. The pass rate is 70%.

Course Content

MODULE 1: V6 – V7 WHAT HAS CHANGED
A brief overview of the difference between FSSC V6 and V7

Lesson 1: The 5 Drivers of Change

01:03
Lesson 2: An Overview of the Different Components of FSSC 22000

39:11
Lesson 3: Recognition: GFSI 2024 + Global ACI MRA

01:16
Lesson 4: Aim, Objectives & Nature – What’s Been Strengthened

01:10
Lesson 5: Scope Structure Overhaul

01:59
Lesson 6: Category-by-Category Changes

05:14
Lesson 7: Recap & Looking Ahead

03:35

MODULE 2: ISO 22002-100:2025 and PRP

MODULE 3: AN OVERVIEW OF THE FSSC 22000 VERSION 7 ADDITIONAL REQUIREMENTS
A brief overview of the FSSC 22000 version 7 additional requirements.

Lesson 1: An Overview of the FSSC 22000 V7 Additional Requirements Learning Outcomes

14:06
Lesson 2: Management of Services and Purchased Material (C2.5.1)

28:49
Lesson 3: Product Labelling and Printed Materials (C2.5.2)

48:22
Lesson 4: Food Defence (C2.5.3)

41:30
Lesson 5: Food Fraud Mitigation (C2.5.4)

24:19
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 V7 Additional Requirements Clauses 2.5.1 to 2.5.9 Knowledge Test
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: Health Status (C2.5.14)

01:01
Lesson 16: Equipment Management (C2.5.15)

02:24
Lesson 17: Food Loss and Waste (C2.5.16)

01:23
Lesson 18: Communication Requirements (C2.5.17)

02:52
Lesson 19: Requirements for Organisations with Multi-site Certification (C2.5.18)

04:13
7FSSC 22000 V7 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test
FSSC 22000 V7 Additional Requirements for Food Manufacturing Knowledge Test

About Course

What Will You Learn?

Course Content

MODULE 1: V6 – V7 WHAT HAS CHANGED A brief overview of the difference between FSSC V6 and V7

Lesson 1: The 5 Drivers of Change

Lesson 2: An Overview of the Different Components of FSSC 22000

Lesson 3: Recognition: GFSI 2024 + Global ACI MRA

Lesson 4: Aim, Objectives & Nature – What’s Been Strengthened

Lesson 5: Scope Structure Overhaul

Lesson 6: Category-by-Category Changes

Lesson 7: Recap & Looking Ahead

MODULE 2: ISO 22002-100:2025 and PRP

Lesson 1: Learning Outcomes for ISO 22002-100:2025 and PRP

Lesson 2: Introduction to Prerequisite Programmes (PRPs)

Lesson 3: The Technical Specification

Lesson 4: Specific Industry Prerequisite Programmes (PRPs)

Module 2 Knowledge Test 1

MODULE 3: AN OVERVIEW OF THE FSSC 22000 VERSION 7 ADDITIONAL REQUIREMENTS A brief overview of the FSSC 22000 version 7 additional requirements.

Lesson 1: An Overview of the FSSC 22000 V7 Additional Requirements Learning Outcomes

Lesson 2: Management of Services and Purchased Material (C2.5.1)

Lesson 3: Product Labelling and Printed Materials (C2.5.2)

Lesson 4: Food Defence (C2.5.3)

Lesson 5: Food Fraud Mitigation (C2.5.4)

Lesson 6: Logo Use (C2.5.5)

Lesson 7: Management of Allergens (C2.5.6)

Lesson 8: Environmental Monitoring (C2.5.7)

Lesson 9: Food Safety and Quality Culture (C2.5.8)

Lesson 10: Quality Control (C2.5.9)

FSSC 22000 V7 Additional Requirements Clauses 2.5.1 to 2.5.9 Knowledge Test

Lesson 11: Transport, Storage and Warehousing (C2.5.10)

Lesson 12: Hazard Control and Measures for Preventing Cross Contamination (C2.5.11)

Lesson 13: PRP Verification (C2.5.12)

Lesson 14: Product Design and Development (C2.5.13)

Lesson 15: Health Status (C2.5.14)

Lesson 16: Equipment Management (C2.5.15)

Lesson 17: Food Loss and Waste (C2.5.16)

Lesson 18: Communication Requirements (C2.5.17)

Lesson 19: Requirements for Organisations with Multi-site Certification (C2.5.18)

7FSSC 22000 V7 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test

FSSC 22000 V7 Additional Requirements for Food Manufacturing Knowledge Test

2-PART COURSE ASESSEMENT AND FEEDBACK – FSSC 22000 Version 7 Transition FSSC 22000 V7 final assessment consisting of 2 parts.

PART 1: Final Assessment: ISO 22000

PART 2: Final Assessment: FSSC 22000 V7 Additional Requirements

Course Feedback

Student Ratings & Reviews

MODULE 1: V6 – V7 WHAT HAS CHANGED
A brief overview of the difference between FSSC V6 and V7

MODULE 3: AN OVERVIEW OF THE FSSC 22000 VERSION 7 ADDITIONAL REQUIREMENTS
A brief overview of the FSSC 22000 version 7 additional requirements.

2-PART COURSE ASESSEMENT AND FEEDBACK – FSSC 22000 Version 7 Transition
FSSC 22000 V7 final assessment consisting of 2 parts.