Name: FSSC 22000 Version 7 for Catering and Food Service
Price: 1950.00 ZAR
Availability: InStock

Course Prerequisite(s)

Please note that this course has the following prerequisites which must be completed before it can be accessed
The ISO 22000 Standard
ISO22002-100:2025 The PRP Standard Requirements

About Course

Compulsory learning pathway

You must finish Step 1 and Step 2 before this course will open. A category E FSSC 22000 audit is conducted against four documents. Steps 1 and 2 teach two of them. This course teaches the other two, ISO 22002-2:2025 and the FSSC 22000 additional requirements. Taken in order, the four fit together and nothing is repeated.

1The ISO 22000 StandardThe food safety management system itself: hazard analysis, the plan-do-check-act structure, and what an auditor looks for.

2ISO 22002-100:2025 The PRP Standard RequirementsThe prerequisite programmes that every food chain category shares, and the foundation this course builds on.

3This course — FSSC 22000 Version 7, category EYou are hereThe sector layer: what ISO 22002-2:2025 adds, and which additional requirements reach your operation.

Enrolment on this course opens on its own the moment Steps 1 and 2 show as complete in your dashboard. There is nothing to send us and nothing to claim — the system checks it for you.

This course is the catering layer of FSSC 22000 Version 7. It takes food chain category E, catering and food service delivered directly to the consumer, and teaches what ISO 22002-2:2025 adds on top of ISO 22002-100:2025 and which of the eighteen additional requirements reach a kitchen.

Environmental monitoring under 2.5.7 does not reach category E, and knowing why matters as much as knowing that, because ISO 22002-100 still holds you to a clean environment. Multi site certification does reach category E, so 2.5.18 and its central function apply to a hotel group in a way they never apply to a factory. Management of services and purchased materials reaches you through one sub requirement only. The course works through every one at its real scope, quoting the clause, naming the documented information it demands and the toolkit document that holds it.

Twenty four lessons in four modules, eight games and knowledge checks, and a graded final assessment in two parts. Three attempts at each assessed part and a pass mark of 70 percent. Every question carries a written explanation naming the clause that settles it.

Course Content

MODULE 1: CATEGORY E, AND WHAT AN AUDIT IS CONDUCTED AGAINST
Settles what food chain category E is in the scheme's own words, the four documents a category E audit is conducted against, and the two places the documents are not conclusive. Also covers multi-site certification, which category E may use, and how findings are graded.

Lesson 1: What this course covers, and what it assumes you already know
Lesson 2: Category E in the scheme’s own words, Part 1 section 3.4 and Table 1 row E
Lesson 3: The four documents a category E audit is conducted against
Lesson 4: Multi-site certification, which category E may use
Lesson 5: How the scheme grades what it finds, and what that means for your internal audit procedure
In or out of category E?
Module 1 knowledge check

MODULE 2: ISO 22002-2:2025, THE CATERING LAYER
ISO 22002-2:2025 clause by clause: the nine places it adds catering specific requirements, the four definitions it introduces, the informative annex on preparation, and the much larger body of requirement that ISO 22002-100:2025 still carries for a kitchen.

Lesson 1: What Part 2 adds, and how it layers on Part 100
Lesson 2: The terms in clause 3 that settle arguments in a kitchen
Lesson 3: Clause 6.2, water and ice, and clause 9.1, equipment suitability and cleaning
Lesson 4: Clauses 8.1 and 8.3, waste, grease traps and used cooking oil
Lesson 5: Clause 10, receipt of purchased materials in a kitchen
Lesson 6: Clause 12.2, allergen control, and how the Version 7 requirement layers on top of it
Lesson 7: Clauses 14.6 and 14.7, personnel health, illness reporting and behaviour
Lesson 8: Clause 17, preparation, and informative Annex A
Lesson 9: What Part 100 still carries for you, clause by clause
Lesson 10: The five recurring failure points against these clauses
Which clause settles it?
Module 2 knowledge check

MODULE 3: THE ADDITIONAL REQUIREMENTS AT CATEGORY E SCOPE
The eighteen FSSC 22000 additional requirements read against food chain category E, at heading scope and at sub-requirement scope. Sixteen reach a catering site, two do not, and several reach it only in part.

Lesson 1: How to read a scope line, and the two requirements that do not reach you
Lesson 2: 2.5.1 management of services and purchased materials, where category E reaches only (a)
Lesson 3: 2.5.2 labelling and printed materials, 2.5.3 food defence, 2.5.4 food fraud, 2.5.5 logo use
Lesson 4: 2.5.6 management of allergens, 2.5.8 food safety and quality culture, 2.5.9 quality control
Lesson 5: 2.5.10 transport and storage, 2.5.11 (d) only, 2.5.12 PRP verification, 2.5.13 design
Lesson 6: 2.5.15 equipment, 2.5.16 food loss and waste, 2.5.17 communication, 2.5.18 multi-site, and the category E recap
Does it reach you?
Module 3 knowledge check

MODULE 4: PROVING IT
Turning the two previous modules into evidence: a category E gap assessment you can run and score, a worked hotel kitchen and staff canteen example with four graded findings, and how the final assessment works.

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Course Prerequisite(s)

About Course

Course Content

Lesson 1: What this course covers, and what it assumes you already know

Lesson 2: Category E in the scheme’s own words, Part 1 section 3.4 and Table 1 row E

Lesson 3: The four documents a category E audit is conducted against

Lesson 4: Multi-site certification, which category E may use

Lesson 5: How the scheme grades what it finds, and what that means for your internal audit procedure

In or out of category E?

Module 1 knowledge check

Lesson 1: What Part 2 adds, and how it layers on Part 100

Lesson 2: The terms in clause 3 that settle arguments in a kitchen

Lesson 3: Clause 6.2, water and ice, and clause 9.1, equipment suitability and cleaning

Lesson 4: Clauses 8.1 and 8.3, waste, grease traps and used cooking oil

Lesson 5: Clause 10, receipt of purchased materials in a kitchen

Lesson 6: Clause 12.2, allergen control, and how the Version 7 requirement layers on top of it

Lesson 7: Clauses 14.6 and 14.7, personnel health, illness reporting and behaviour

Lesson 8: Clause 17, preparation, and informative Annex A

Lesson 9: What Part 100 still carries for you, clause by clause

Lesson 10: The five recurring failure points against these clauses

Which clause settles it?

Module 2 knowledge check

MODULE 3: THE ADDITIONAL REQUIREMENTS AT CATEGORY E SCOPE
The eighteen FSSC 22000 additional requirements read against food chain category E, at heading scope and at sub-requirement scope. Sixteen reach a catering site, two do not, and several reach it only in part.

Lesson 1: How to read a scope line, and the two requirements that do not reach you

Lesson 2: 2.5.1 management of services and purchased materials, where category E reaches only (a)

Lesson 3: 2.5.2 labelling and printed materials, 2.5.3 food defence, 2.5.4 food fraud, 2.5.5 logo use

Lesson 4: 2.5.6 management of allergens, 2.5.8 food safety and quality culture, 2.5.9 quality control

Lesson 5: 2.5.10 transport and storage, 2.5.11 (d) only, 2.5.12 PRP verification, 2.5.13 design

Lesson 6: 2.5.15 equipment, 2.5.16 food loss and waste, 2.5.17 communication, 2.5.18 multi-site, and the category E recap

Does it reach you?

Module 3 knowledge check

MODULE 4: PROVING IT
Turning the two previous modules into evidence: a category E gap assessment you can run and score, a worked hotel kitchen and staff canteen example with four graded findings, and how the final assessment works.

Lesson 1: The category E gap assessment, how to run it and how to score it

Lesson 2: A worked category E example, a hotel kitchen and a staff canteen under one central function

Lesson 3: How the final assessment works

Grade it

Module 4 knowledge check

Final assessment, part 1: the sector standard and the prerequisite programmes

Final assessment, part 2: the additional requirements at category E scope

Course Prerequisite(s)

About Course

Course Content

Lesson 1: What this course covers, and what it assumes you already know

Lesson 2: Category E in the scheme’s own words, Part 1 section 3.4 and Table 1 row E

Lesson 3: The four documents a category E audit is conducted against

Lesson 4: Multi-site certification, which category E may use

Lesson 5: How the scheme grades what it finds, and what that means for your internal audit procedure

In or out of category E?

Module 1 knowledge check

Lesson 1: What Part 2 adds, and how it layers on Part 100

Lesson 2: The terms in clause 3 that settle arguments in a kitchen

Lesson 3: Clause 6.2, water and ice, and clause 9.1, equipment suitability and cleaning

Lesson 4: Clauses 8.1 and 8.3, waste, grease traps and used cooking oil

Lesson 5: Clause 10, receipt of purchased materials in a kitchen

Lesson 6: Clause 12.2, allergen control, and how the Version 7 requirement layers on top of it

Lesson 7: Clauses 14.6 and 14.7, personnel health, illness reporting and behaviour

Lesson 8: Clause 17, preparation, and informative Annex A

Lesson 9: What Part 100 still carries for you, clause by clause

Lesson 10: The five recurring failure points against these clauses

Which clause settles it?

Module 2 knowledge check

MODULE 3: THE ADDITIONAL REQUIREMENTS AT CATEGORY E SCOPE The eighteen FSSC 22000 additional requirements read against food chain category E, at heading scope and at sub-requirement scope. Sixteen reach a catering site, two do not, and several reach it only in part.

Lesson 1: How to read a scope line, and the two requirements that do not reach you

Lesson 2: 2.5.1 management of services and purchased materials, where category E reaches only (a)

Lesson 3: 2.5.2 labelling and printed materials, 2.5.3 food defence, 2.5.4 food fraud, 2.5.5 logo use

Lesson 4: 2.5.6 management of allergens, 2.5.8 food safety and quality culture, 2.5.9 quality control

Lesson 5: 2.5.10 transport and storage, 2.5.11 (d) only, 2.5.12 PRP verification, 2.5.13 design

Lesson 6: 2.5.15 equipment, 2.5.16 food loss and waste, 2.5.17 communication, 2.5.18 multi-site, and the category E recap

Does it reach you?

Module 3 knowledge check

MODULE 4: PROVING IT Turning the two previous modules into evidence: a category E gap assessment you can run and score, a worked hotel kitchen and staff canteen example with four graded findings, and how the final assessment works.

Lesson 1: The category E gap assessment, how to run it and how to score it

Lesson 2: A worked category E example, a hotel kitchen and a staff canteen under one central function

Lesson 3: How the final assessment works

Grade it

Module 4 knowledge check

Final assessment, part 1: the sector standard and the prerequisite programmes

Final assessment, part 2: the additional requirements at category E scope

Student Ratings & Reviews

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MODULE 3: THE ADDITIONAL REQUIREMENTS AT CATEGORY E SCOPE
The eighteen FSSC 22000 additional requirements read against food chain category E, at heading scope and at sub-requirement scope. Sixteen reach a catering site, two do not, and several reach it only in part.

MODULE 4: PROVING IT
Turning the two previous modules into evidence: a category E gap assessment you can run and score, a worked hotel kitchen and staff canteen example with four graded findings, and how the final assessment works.