Name: FSSC 22000 Version 7 for Food and Feed Packaging Manufacturing
Price: 5500.00 ZAR
Availability: InStock

About Course

One complete course, no prerequisites

There is nothing to buy first and nothing to unlock. An FSSC 22000 audit at category I is conducted against four documents, and all four are taught inside this one course, in the order they build on each other. This used to be the sector layer sold on top of two separate foundation courses. It is now self-contained.

1ISO 22000:2018The food safety management system itself: hazard analysis, the plan-do-check-act structure, and what an auditor looks for.

2ISO 22002-100:2025The prerequisite programmes that every food chain category shares.

3ISO 22002-4:2025The sector layer for food and feed packaging manufacturing, including set off, migration, functional packaging and sharps.

4The FSSC 22000 Version 7 additional requirementsAll eighteen, taken at their real category I scope rather than in the abstract.

You can start the moment you enrol. Each teaching module ends with a knowledge check, and a graded final assessment leads to the certificate.

This course is the packaging layer of FSSC 22000 Version 7. It takes food chain category I, production of packaging material in contact with food, feed and animal food, and teaches the two things a packaging site cannot get from a general FSSC course: what ISO 22002-4:2025 adds on top of ISO 22002-100:2025, and which of the eighteen additional requirements actually reach category I.

Three of them do not reach you at all, and a site that has built a food loss and waste programme has built something the scheme never asked of it. Six of them narrow inside the clause, so only some sub requirements apply: 2.5.1, 2.5.3, 2.5.4, 2.5.10, 2.5.11 and 2.5.13. One of them, environmental monitoring, does reach category I and catches sites that assumed it was only for food manufacturers. 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: THE SCHEME, CERTIFICATION AND WHAT VERSION 7 CHANGED
How FSSC 22000 Version 7.0 is built, how certification works, and what moved from Version 6.

Module 1 Learning Outcomes
Lesson 1: Introduction to FSSC 22000 Version 7

00:00
Lesson 2: The Components of FSSC 22000

00:00
Lesson 3: How the Scheme is Structured and Certified

00:00
Lesson 4: Scheme Overview

00:00
Lesson 5: Recognition, GFSI 2024 and the Global ACI MRA

00:00
Lesson 6: The Scope Structure Overhaul

00:00
Lesson 7: Aim, Objectives and Nature, What Was Strengthened

00:00
Lesson 8: Category by Category Changes

00:00
Lesson 9: Requirements for Organizations

00:00
Lesson 10: The Certification Process

00:00
Lesson 11: Requirements for Certification Bodies

00:00
Lesson 12: Requirements for Accreditation Bodies

00:00
Lesson 13: Overview of the Scheme Changes

00:00
Lesson 14: Recap and Looking Ahead

00:00
Category or clause?
Module 1 knowledge check

MODULE 2: IMPLEMENTING ISO 22000:2018
The management system requirements, clause by clause, with the operational clauses worked in depth.

Lesson 1: Module Learning Outcomes
Lesson 2: The Food Safety Approach

00:00
Lesson 3: Standards and Definitions

00:00
Lesson 4: The Process Approach

00:00
Lesson 5: Context of the Organization, Clause 4

00:00
Lesson 6: Leadership, Clause 5

00:00
Lesson 7: Planning the FSMS, ISO 22000:2018 clause 6

00:00
Lesson 8: Support, Clause 7

00:00
Lesson 9: Operational Requirements Part 1, Clauses 8.1 to 8.4

00:00
Lesson 10: Hazard control in practice, ISO 22000:2018 clause 8.5

00:00
Lesson 11: Operational Requirements Part 3, Clauses 8.6 to 8.9

00:00
Lesson 12: Performance evaluation, ISO 22000:2018 clause 9

00:00
Lesson 13: Improvement, Clause 10

00:00
CCP or OPRP?
Module 2 knowledge check

MODULE 3: PREREQUISITE PROGRAMMES AND ISO 22002-100:2025
The common prerequisite programme requirements that every food chain category works to, and how they are implemented.

Lesson 1: Module Learning Outcomes and Introduction
Lesson 2: The Concept and Importance of PRPs

00:00
Lesson 3: Why PRPs Matter in Food Safety

00:00
Lesson 4: The Types of PRP in Food Operations

00:00
Lesson 5: The Relationship Between PRPs and HACCP

00:00
Lesson 6: Monitoring and Verification of PRPs

00:00
Lesson 7: Corrective Action and Continual Improvement in PRPs

00:00
Lesson 8: Purpose and Scope of ISO 22002-100:2025

00:00
Lesson 9: ISO 22002-100:2025 Overview

00:00
Lesson 10: Implementing Clause 4, Construction and Layout of Buildings

00:00
Lesson 11: Implementing Clauses 5 and 6, Facilities and Utilities

00:00
Lesson 12: Implementing Clauses 8, 9 and 10, Waste, Equipment and Purchased Materials

00:00
Lesson 13: Implementing Clauses 11 to 13, Storage, Contamination and Cleaning

00:00
Lesson 14: Implementing Clause 14, Personal Hygiene and Employee Facilities

00:00
Lesson 15: Implementing Clause 16, Food Fraud and Food Defence

00:00
Lesson 16: Module Recap

00:00
Which PRP clause?
Module 3 knowledge check

MODULE 4: CATEGORY I, AND WHAT AN AUDIT IS CONDUCTED AGAINST
Settles what food chain category I is, in the scheme's own words, and the four documents a category I audit is conducted against. Also covers what a category I certificate cannot do, and how findings are graded.

MODULE 5: ISO 22002-4:2025, THE PACKAGING LAYER
ISO 22002-4:2025 clause by clause: the five places it adds packaging specific requirements, the four definitions it introduces, and the much larger body of requirement that ISO 22002-100:2025 still carries for a category I site.

Lesson 1: What Part 4 adds, and how it layers on Part 100
Lesson 2: The four terms in clause 3 that settle arguments
Lesson 3: Clause 10, purchased materials, every addition Part 4 makes
Lesson 4: Clause 12.2, chemical contamination and set-off
Lesson 5: Clause 12.3, physical contamination and sharps
Lesson 6: Clause 12.4, migration, and the information that travels with the product
Lesson 7: Clause 17, rework usage
Lesson 8: What Part 100 still carries for you, clause by clause
Lesson 9: Sector records and risk assessments, and the link to ISO 22000:2018 clause 8.5
Lesson 10: The five recurring failure points against these clauses
Which clause settles it?
Module 5 knowledge check

MODULE 6: THE ADDITIONAL REQUIREMENTS AT CATEGORY I SCOPE
The eighteen FSSC 22000 additional requirements read against food chain category I, heading scope and sub-requirement scope. Fifteen reach a packaging site, three do not, and several reach it only in part.

Lesson 1: How to read a scope line, and the three requirements that do not reach you
Lesson 2: 2.5.1 management of services and purchased materials, sub-requirement by sub-requirement
Lesson 3: 2.5.2 printed materials, 2.5.3 food defence, 2.5.4 food fraud, 2.5.5 logo use
Lesson 4: 2.5.6 allergens, 2.5.7 environmental monitoring, 2.5.8 culture, 2.5.9 quality control
Lesson 5: 2.5.10 transport and storage, 2.5.11 (a) and (d), 2.5.12 PRP verification, 2.5.13 design
Lesson 6: 2.5.15 equipment management, 2.5.17 communication, and the category I recap
Does it reach you?
Module 6 knowledge check

MODULE 7: THE IMPLEMENTATION TOOLKIT
Turning the modules behind you into evidence: a category I gap assessment you can run against your own plant, and a worked example.

MODULE 8: PRACTICAL EXERCISES
Two graded exercises set in a packaging converting plant. Find the defects, cite the clause, and grade the finding the way an auditor would.

MODULE 9: FINAL ASSESSMENT AND NEXT STEPS
The graded final assessment, marked by the platform the moment you submit, with a written explanation naming the clause that settles every question.

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About Course

Course Content

MODULE 1: THE SCHEME, CERTIFICATION AND WHAT VERSION 7 CHANGED How FSSC 22000 Version 7.0 is built, how certification works, and what moved from Version 6.

Module 1 Learning Outcomes

Lesson 1: Introduction to FSSC 22000 Version 7

Lesson 2: The Components of FSSC 22000

Lesson 3: How the Scheme is Structured and Certified

Lesson 4: Scheme Overview

Lesson 5: Recognition, GFSI 2024 and the Global ACI MRA

Lesson 6: The Scope Structure Overhaul

Lesson 7: Aim, Objectives and Nature, What Was Strengthened

Lesson 8: Category by Category Changes

Lesson 9: Requirements for Organizations

Lesson 10: The Certification Process

Lesson 11: Requirements for Certification Bodies

Lesson 12: Requirements for Accreditation Bodies

Lesson 13: Overview of the Scheme Changes

Lesson 14: Recap and Looking Ahead

Category or clause?

Module 1 knowledge check

MODULE 2: IMPLEMENTING ISO 22000:2018 The management system requirements, clause by clause, with the operational clauses worked in depth.

Lesson 1: Module Learning Outcomes

Lesson 2: The Food Safety Approach

Lesson 3: Standards and Definitions

Lesson 4: The Process Approach

Lesson 5: Context of the Organization, Clause 4

Lesson 6: Leadership, Clause 5

Lesson 7: Planning the FSMS, ISO 22000:2018 clause 6

Lesson 8: Support, Clause 7

Lesson 9: Operational Requirements Part 1, Clauses 8.1 to 8.4

Lesson 10: Hazard control in practice, ISO 22000:2018 clause 8.5

Lesson 11: Operational Requirements Part 3, Clauses 8.6 to 8.9

Lesson 12: Performance evaluation, ISO 22000:2018 clause 9

Lesson 13: Improvement, Clause 10

CCP or OPRP?

Module 2 knowledge check

MODULE 3: PREREQUISITE PROGRAMMES AND ISO 22002-100:2025 The common prerequisite programme requirements that every food chain category works to, and how they are implemented.

Lesson 1: Module Learning Outcomes and Introduction

Lesson 2: The Concept and Importance of PRPs

Lesson 3: Why PRPs Matter in Food Safety

Lesson 4: The Types of PRP in Food Operations

Lesson 5: The Relationship Between PRPs and HACCP

Lesson 6: Monitoring and Verification of PRPs

Lesson 7: Corrective Action and Continual Improvement in PRPs

Lesson 8: Purpose and Scope of ISO 22002-100:2025

Lesson 9: ISO 22002-100:2025 Overview

Lesson 10: Implementing Clause 4, Construction and Layout of Buildings

Lesson 11: Implementing Clauses 5 and 6, Facilities and Utilities

Lesson 12: Implementing Clauses 8, 9 and 10, Waste, Equipment and Purchased Materials

Lesson 13: Implementing Clauses 11 to 13, Storage, Contamination and Cleaning

Lesson 14: Implementing Clause 14, Personal Hygiene and Employee Facilities

Lesson 15: Implementing Clause 16, Food Fraud and Food Defence

Lesson 16: Module Recap

Which PRP clause?

Module 3 knowledge check

MODULE 4: CATEGORY I, AND WHAT AN AUDIT IS CONDUCTED AGAINST Settles what food chain category I is, in the scheme's own words, and the four documents a category I audit is conducted against. Also covers what a category I certificate cannot do, and how findings are graded.

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

Lesson 2: Category I in the scheme’s own words, Part 1 section 3.7

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

Lesson 4: What a category I certificate does not give you

Lesson 5: How the scheme grades what it finds

In or out of category I?

Module 4 knowledge check

MODULE 5: ISO 22002-4:2025, THE PACKAGING LAYER ISO 22002-4:2025 clause by clause: the five places it adds packaging specific requirements, the four definitions it introduces, and the much larger body of requirement that ISO 22002-100:2025 still carries for a category I site.

Lesson 1: What Part 4 adds, and how it layers on Part 100

Lesson 2: The four terms in clause 3 that settle arguments

Lesson 3: Clause 10, purchased materials, every addition Part 4 makes

Lesson 4: Clause 12.2, chemical contamination and set-off

Lesson 5: Clause 12.3, physical contamination and sharps

Lesson 6: Clause 12.4, migration, and the information that travels with the product

Lesson 7: Clause 17, rework usage

Lesson 8: What Part 100 still carries for you, clause by clause

Lesson 9: Sector records and risk assessments, and the link to ISO 22000:2018 clause 8.5

Lesson 10: The five recurring failure points against these clauses

Which clause settles it?

Module 5 knowledge check

MODULE 6: THE ADDITIONAL REQUIREMENTS AT CATEGORY I SCOPE The eighteen FSSC 22000 additional requirements read against food chain category I, heading scope and sub-requirement scope. Fifteen reach a packaging site, three do not, and several reach it only in part.

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

Lesson 2: 2.5.1 management of services and purchased materials, sub-requirement by sub-requirement

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