Name: Introduction to FSSC 22000 V7 Course (All Food Chain Categories)
Price: 1750.00 ZAR
Availability: InStock

About Course

We invite you to join our online self-paced Introduction to FSSC 22000 Version 7 course for food manufacturing. This course provides an overview of the FSSC 22000 Version 7 requirements for food manufacturing.

The following standards are covered in the course:

ISO 22000: 2018
ISO/TS 22002-100: 2025 Prerequisite programmes on food safety for food manufacturing
FSSC 22000 V7 additional requirements

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.

Part of these course pathways: QA manager courses, Internal auditor courses. All pathways

This course provides an overview of ALL the requirements for FSSC 22000 V7 for FOOD MANUFACTURING.
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: THE COMPONENTS OF FSSC 22000 EXPLAINED
A brief overview of the different components of FSSC 22000.

Lesson 1: Introduction to FSSC 22000 V7 Learning Outcomes

01:26
Lesson 2: Introduction to FSSC 22000 V7

06:09
Lesson 3: An Overview of the Different Components of FSSC 22000

39:11
Lesson 4: How The Scheme is Structured And Certified

04:36
Intro to FSMS and the Components of FSSC 22000 Knowledge Test

MODULE 2: A BRIEF OVERVIEW OF ISO 22000
A brief overview of the ISO 22000 standard.

Lesson 1: A Brief Overview of ISO 22000 Learning Outcomes
Lesson 2: Requirements for the Context of the Organisation including Climate Change (Clause 4)

10:16
Lesson 3: Requirements for Leadership and Commitment (Clause 5)

11:32
Lesson 4: Requirements for the Planning of the FSMS (Clause 6)

18:11
Lesson 5: FSMS Support Requirements (Clause 7)

18:10
ISO 22000 Clauses 4 to 7 Knowledge Test
Lesson 6: Operational Requirements Part 1 (Clause 8.1 to 8.4)

14:12
Lesson 7: Operational Requirements Part 2 (Clause 8.5)

25:45
ISO 22000 Clause 8.5 Knowledge Test
Lesson 8: Operational Requirements Part 3 (Clause 8.6 to 8.9)

04:41
ISO 22000 Clause 8 Knowledge Test
Lesson 9: Performance Evaluation Requirements (Clause 9)

12:04
Lesson 10: Requirements for the FSMS Improvement (Clause 10)

05:46
ISO 22000 Knowledge Test (ALL CLAUSES)

MODULE 3: AN OVERVIEW OF ISO 22002-100:2025 AND SECTOR SPECIFIC PRPS
A brief overview of the ISO 22002-100:2025 / PRPs for Food Manufacturing.

Lesson 1: Learning Outcomes for ISO 22002-100:2025 and PRP
Lesson 2: Introduction to Prerequisite Programmes (PRPs)

05:14
Lesson 3: Overview of ISO 22002-100:2025

05:33
Lesson 4: Specific Industry Prerequisite Programmes (PRPs)

15:15
Lesson 5: Sector Standard: ISO 22002-1, Food Manufacturing

08:34
Lesson 6: Sector Standard: ISO 22002-2, Catering Services

07:15
Lesson 7: Sector Standard: ISO 22002-3, Farming and Primary Production

08:08
Lesson 8: Sector Standard: ISO 22002-4, Food Packaging Manufacturing

07:50
Lesson 9: Sector Standard: ISO 22002-5, Transport And Storage

06:45
Lesson 10: Sector Standard: ISO 22002-6, Feed and Animal Food Production

05:16
Lesson 11: Sector Standard: ISO 22002-7, Retail And Wholesale

06:58
Module 3 Knowledge Test 1 ISO 22002-100:2025 and PRP

MODULE 4: AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
A brief overview of the FSSC 22000 additional requirements for food manufacturing.

Lesson 1: An Overview of the FSSC 22000 Additional Requirements for Food Manufacturing Learning Outcomes
Lesson 2: Management of Service and Purchased Material (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 V7 Additional Requirements Clauses 2.5.1 to 2.5.9 Knowledge Test
Lesson 11: Transport, Warehousing and Storage (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: Traceability (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
FSSC 22000 V7 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test

About Course

What Will You Learn?

Course Content

MODULE 1: THE COMPONENTS OF FSSC 22000 EXPLAINED A brief overview of the different components of FSSC 22000.

Lesson 1: Introduction to FSSC 22000 V7 Learning Outcomes

Lesson 2: Introduction to FSSC 22000 V7

Lesson 3: An Overview of the Different Components of FSSC 22000

Lesson 4: How The Scheme is Structured And Certified

Intro to FSMS and the Components of FSSC 22000 Knowledge Test

MODULE 2: A BRIEF OVERVIEW OF ISO 22000 A brief overview of the ISO 22000 standard.

Lesson 1: A Brief Overview of ISO 22000 Learning Outcomes

Lesson 2: Requirements for the Context of the Organisation including Climate Change (Clause 4)

Lesson 3: Requirements for Leadership and Commitment (Clause 5)

Lesson 4: Requirements for the Planning of the FSMS (Clause 6)

Lesson 5: FSMS Support Requirements (Clause 7)

ISO 22000 Clauses 4 to 7 Knowledge Test

Lesson 6: Operational Requirements Part 1 (Clause 8.1 to 8.4)

Lesson 7: Operational Requirements Part 2 (Clause 8.5)

ISO 22000 Clause 8.5 Knowledge Test

Lesson 8: Operational Requirements Part 3 (Clause 8.6 to 8.9)

ISO 22000 Clause 8 Knowledge Test

Lesson 9: Performance Evaluation Requirements (Clause 9)

Lesson 10: Requirements for the FSMS Improvement (Clause 10)

ISO 22000 Knowledge Test (ALL CLAUSES)

MODULE 3: AN OVERVIEW OF ISO 22002-100:2025 AND SECTOR SPECIFIC PRPS A brief overview of the ISO 22002-100:2025 / PRPs for Food Manufacturing.

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

Lesson 2: Introduction to Prerequisite Programmes (PRPs)

Lesson 3: Overview of ISO 22002-100:2025

Lesson 4: Specific Industry Prerequisite Programmes (PRPs)

Lesson 5: Sector Standard: ISO 22002-1, Food Manufacturing

Lesson 6: Sector Standard: ISO 22002-2, Catering Services

Lesson 7: Sector Standard: ISO 22002-3, Farming and Primary Production

Lesson 8: Sector Standard: ISO 22002-4, Food Packaging Manufacturing

Lesson 9: Sector Standard: ISO 22002-5, Transport And Storage

Lesson 10: Sector Standard: ISO 22002-6, Feed and Animal Food Production

Lesson 11: Sector Standard: ISO 22002-7, Retail And Wholesale

Module 3 Knowledge Test 1 ISO 22002-100:2025 and PRP

MODULE 4: AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING A brief overview of the FSSC 22000 additional requirements for food manufacturing.

Lesson 1: An Overview of the FSSC 22000 Additional Requirements for Food Manufacturing Learning Outcomes

Lesson 2: Management of Service 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, Warehousing and Storage (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: Traceability (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)

FSSC 22000 V7 Additional Requirements Clauses 2.5.10 to 2.5.18 Knowledge Test

FINAL ASSESSMENT (3 PARTS) Introduction to FSSC 22000 for food manufacturing final assessment consisting of three parts.

Your Feedback and Google Review

PART 1: Final Assessment: ISO 22000

PART 2: Final Assessment: ISO 22002-100:2025

PART 3: Final Assessment: FSSC 22000 Additional Requirements for Food Manufacturing

Student Ratings & Reviews

ASC Main Website

MODULE 1: THE COMPONENTS OF FSSC 22000 EXPLAINED
A brief overview of the different components of FSSC 22000.

MODULE 2: A BRIEF OVERVIEW OF ISO 22000
A brief overview of the ISO 22000 standard.

MODULE 3: AN OVERVIEW OF ISO 22002-100:2025 AND SECTOR SPECIFIC PRPS
A brief overview of the ISO 22002-100:2025 / PRPs for Food Manufacturing.

MODULE 4: AN OVERVIEW OF THE FSSC 22000 ADDITIONAL REQUIREMENTS FOR FOOD MANUFACTURING
A brief overview of the FSSC 22000 additional requirements for food manufacturing.

FINAL ASSESSMENT (3 PARTS)
Introduction to FSSC 22000 for food manufacturing final assessment consisting of three parts.