INTRODUCTION TO FSSC 22000 VERSION 6.0 INTERNAL QUALITY AUDITING

FSSC 22000 is a Food Safety Management Certification Scheme, managed by Foundation FSSC 22000 and governed by an independent Board of Stakeholders comprising representatives from several sectors in the food industry. FSSC 22000 is used to control food safety risks.

The Food Safety Certification requirements provide a rigorous system to manage food safety risks and provide safe products for companies in the food industry.

FSSC 22000 is a GFSI-recognized food safety certification. This allows your customers to have confidence in your food safety program and know that you have a rigorous food safety system.

BENEFITS OF THIS PROGRAMMES

• To apply the requirement as an important tool for business performance improvement and regulatory compliance for GMP Licensing by Health Authority

LEARNING OUTCOME

At the end of the seminar/workshop, the participants are expected to be able to:

• plan & execute implementation of FSSC 22000 V6 towards regulatory compliance

PROGRAM OBJECTIVE

1. To interpret the requirements of FSSC 22000 Version 6.0 and ISO 22000 requirements more relevantly and practically.
2. To enable the participants to apply the latest version of ISO 22000 & FSSC 22000 effectively conduct Internal Auditing and to achieve compliance and productivity goals
3. Defining and applying fundamentals of auditing and basic steps in conducting an audit within an organization.

TARGET GROUP (WHO SHOULD ATTEND?)

Head of Department, Middle management (QMR, Production & QC Supervisors & Engineers), New & Existing Internal Auditors, Trainee Auditors.

MODE OF DELIVERY

POWERPOINT SLIDES, GROUP DISCUSSIONS, WORKSHOPS, QUIZZES.

MEDIUM

ENGLISH & MALAY AS DEEMED NECESSARY

TRAINING DURATION

9:00 A.M. TO 5:00 P.M.

COURSE CONTENT

DAY 1

ISO 22000:2018

• Context of the organization (clause 4)
• Leadership and commitment (clause 5)
• Planning (clause 6) Including Risk-based thinking
• Support (clause 7)
• Operation (clause 8)
• Performance Evaluation (clause 9)
• Improvement (clause 10)

FSSC VERSION 6.0 Latest Requirements:

2.5.8 Food Safety & Quality Culture:

• Commitment
• Communication
• Training
• Employee Engagement
• Performance Measurement

2.5.9 Quality Control

• Quality Parameter for Product Release
• Analysis and Evaluation of QC results for product
• Quantity Control
• Line Startup and change over

LUNCH BREAK

2.5.16 Food Loss and waste:

• Strategy to reduce food loss and waste
• Manage food surplus
• Applicable regulation compliance

             Food Defence-

• Conduct THREAT ASSESSMENT AND CRITICAL CONTROL POINTS (TACCP)
• Develop mitigation measures

             Food fraud mitigation-

• Conduct VULNERABILITY ASSESSMENT AND CRITICAL CONTROL POINTS (VACCP)
• Develop mitigation measures

Environmental Monitoring

• Risk-based program
• Procedure for evaluating the effectiveness
• Environmental monitoring trend analysis
• Environmental monitoring program review:
  • significant changes
  • types of pathogen
  • the trend in product microbiological OOS linked to the environment

Workshop 1: Conducting Food Defense Vulnerability Assessment

Workshop 2: Developing Positive Food Safety Culture Checklist

DAY 2

PRP Verification

• Inspection and PRP checks on equipment, site, production environment
• Frequency and risk-based sampling criteria

Equipment Management:

• Documented purchase specification
• Intended Use
• Risk-based change management process
• Commissioning and testing

LUNCH BREAK

Management of Allergens :

• List of allergens
• Risk assessment
• Identification and implementation of control measures
• Validation and verification
• Warning Label
• Allergen management plan
• Training for personnel

Workshop 3: Developing an Effective Environmental Monitoring Program

Workshop 4: Developing PRP Verification Checklist

Written Knowledge Assessment- 30 mins (MCQ 25 Questions)

Online Quizizz