FSSC 22000 is a two day training course. It covers a quick revision of HACCP Plans, before launching into a detailed examination of the requirements of IOS 22000 and the five ISO 22002 standards. As ISO 22002-1 Food Manufacturing covers a majority of the requirements, most of the class’ time is spent on this standard. However, depending on the industry of our student’s any industry specific extra requirements will be highlighted and explained. This course is offered as a class, offering lots of examples on how to cover off and implement the updated SQF standard.

There are three main areas we cover:

1. Part A – Basically how SQF Certification works
2. Part B – Module 2 – The System Elements
3. Part B – Module 11 – Good Manufacturing Processes of Food Products.

Using the official SQFI training materials, we will go through each of the SQF Edition 10 requirements in a detailed and concise manner. We will give you lots of examples of how to conform to the SQF requirements while keeping your quality management system simple and straightforward.

As we work through the SQF Edition 9 requirements, we map it out on a wall and gradually build a summary of the SQF Edition 9 manufacturing standard, outlining a rough ‘To-Do’ List on what needs to be done to achieve high SQF scores.

We will cover the following:

• How does SQF certification operate and what does that mean for my business?
• Basic overview of the standard – what is it trying to achieve?
• How to set up a dropbox folder to manage a streamlined and efficient audit.
• What are the SQF requirements and what do they mean?
• How do I comply with the SQF requirements?

QMS Audits writes up and assists a large number of clients with all of the GFSI standards, including SQF, BRC and FSSC22000. We use this expertise and experience to explain some non-conformances our clients have incurred and how we have closed them out.

We also suggest practical ways to improve your facility and documentation, including policies, procedures, and your SQF quality manual. Our SQF consulting clients have enjoyed very high SQF scores for a long period of time.

All of our training is conducted in a lively and informative manner. We thrive on class discussion. We are one of New Zealand & Australia’s largest providers of HACCP and food safety training. We keep it real and we make sure it is fun.

We cover each of the following elements of the following two modules.

Module 2 – System Elements includes:

• 2.1 Management Commitment
• 2.2 Document Control and Records
• 2.3 Specifications, Formulations, Realisation, and Supplier Approval
• 2.4 Food Safety System
• 2.5 SQF System Verification
• 2.6 Product Traceability and Crisis Management
• 2.7 Food Defence and Food Fraud
• 2.8 Allergen Management
• 2.9 Training

Module 11 includes:

• 11.1 Site Location and Premises
• 11.2 Site Operation
• 11.3 Personnel Hygiene and Welfare
• 11.4 Personnel Processing Practices
• 11.5 Water, Ice, and Air Supply
• 11.6 Receipt, Storage, and Transport
• 11.7 Separation of Functions
• 11.8 Waste Disposal

ISO 22000 is the International Standard for Food Safety. 

ISO 22000 comprises of 6 standards. Any site undergoing ISO 22000 certification will have to satisfy the requirements of ISO 22000 and one of the 5 ISO 22002 standards. 

ISO 22000 follows the harmonised structure used in ISO 9001, ISO 14001 and ISO 45001. Therefore ISO 22000 is commonly described as ISO 9001 plus HACCP. This is the central standard, which all sites must comply with. 

All sites must also conform to the requirements of ISO 22002. 

ISO 22002 is split across five standards, based on different industry sectors: 

• ISO 22002-1 Food Manufacturing
• ISO 22002-2 Catering
• ISO 22002-3 Farming
• ISO 22002-4 Food Packaging Manufacturing
• ISO 22002-5 Transport and Storage

HACCP is a gateway system for food safety. If you can understand that a pedestrian gate will probably only stop the dog from getting out, whilst a castle gate has a lot more controls and therefore should stop an entire army, then you can probably get your head around HACCP. HACCP is about identifying potential food safety and quality hazards and then deciding what type of gate you need to put in place – do I need a pedestrian gate or a castle with a moat, draw bridge, high, thick walls and guards with bows and arrows? Join us in HACCP Principles & Applications and you will learn to write your own HACCP Plan.

HACCP and ISO 22000 are very similar but they are different. ISO 22000 is a HACCP based food safety management system.

ISO 22000 is from the family of the ISO Management Systems. One of its key requirements is a HACCP Plan. 

A HACCP Plan is a risk assessment for food safety. It requires an identification of all food safety (and often quality) hazards and how they will be controlled for each process step involved in the preparation or handling of a food product or food packaging. Most of the controls measures are documented as pre-requisite programs, such as cleaning, training and pest control. Some other hazards are controlled through CCPs and oPRPs. Both of these require monitoring records to be kept to ensure the facility is maintaining certain parameters within specified limits. 

Although commonly referred to as ISO 22000, it is actually a combination of the ISO 22000 standard and one of the five industry specific ISO 22002 standards. The two ISO standards list the minimum requirements for a HACCP plan, the standard of the facility, as well as the pre-requisite programs. The ISO 22000 standard includes a wide range of common wisdoms regarding food safety.