FSSC 22000 v 6.0 with HACCP & ISO 22000:2018 Training

About Course

Date: 8th & 9th October 2025

Time – 19:30 to 22:00

Duration: 2 Days

Mode: Microsoft Teams [Online]

Certification: Soft Copy

NOTE – Mention your WhatsApp number while registering so that you can be added in the classroom.

NOTE – Students can directly pay the fees on our official UPI number +91 7054384357 if they face any tech issues.

Faculty –

NIVEDITA RATH

FSSAI 3rd party auditor & Hygiene rating auditor
FoSTaC FSSAI Trainer
IRCA Certified FSSC 22000 & ISO 22000 Lead auditor & Trainer

HACCP, ISO 22000, and FSSC 22000 are crucial for food safety management. HACCP identifies and controls hazards in food production. ISO 22000 integrates HACCP principles with a management system, ensuring consistent food safety practices across the supply chain. FSSC 22000 builds on ISO 22000, adding requirements for prerequisite programs to address specific risks. Together, these frameworks help businesses manage food safety risks, improve product quality, ensure compliance, and build consumer trust, ultimately reducing the risk of foodborne illnesses.

(1.) HACCP TOPIC -
Introduction to Food Safety and FSMS
What is HACCP and its Importance?
History and Evolution of HACCP
7 Principles of HACCP Explained
12 Steps of HACCP Implementation
Hazard Identification: Physical, Chemical, and Biological
Risk Assessment Techniques for Hazards
Determining Critical Control Points (CCPs)
Setting and Monitoring Critical Limits
Corrective and Preventive Actions in HACCP
Verification and Validation of HACCP Plans
Benefits and Challenges of HACCP Implementation
(2.) ISO 22000:2018 TOPICS -
Introduction to ISO Standards
What is ISO 22000:2018?
History and Key Features of ISO 22000
Understanding Clauses of ISO 22000
Context of the Organization in ISO 22000
Leadership and Commitment in FSMS
Support and Resource Management
Operations: Planning, PRPs, and Control
Performance Evaluation and Continuous Improvement
(3.) FSSC 22000 VERSION 6.0 TOPICS -
What is FSSC 22000 and its Components?
PRPs for Food Manufacturing (ISO/TS 22002-1)
Additional Requirements in FSSC 22000 V5.1
VACCP: Food Fraud Prevention
TACCP: Food Threat Prevention
Environmental Monitoring and Allergen Management
Unannounced Audits and Grading of Non-Conformities
Documentation and Record-Keeping Best Practices
Benefits of Implementing HACCP, ISO 22000, and FSSC 22000

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FSSC 22000 v 6.0 with HACCP & ISO 22000:2018 Training

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