FSSC 22000 Food Packaging Workshop

FSSC v7 was released in May 2026. Audits against v6 will only be accepted until 30 April 2027. In this comprehensive workshop, you will learn how to implement the recently published FSSC 22000 v7 requirements, including the ISO 22002:100 and ISO 22002-4 PRP requirements.
You will learn:

• all about the FSSC 22000 V7 scheme updates
• How PRPs, ISO 22000 & HACCP fit in the FSSC 22000 scheme
• learn the ISO 22000 principles and vocabulary
• How to interpret and implement the ISO 22000 clauses

Our approach is to clarify and to simplify, making it easy to understand what you need to do and how to do it.

Quality Assurance, Food Safety Team, Departmental Managers

• GFSI Requirements
• FSSC 22000 v7 scheme structure and components
• FSSSC 22000 scope categories and subcategories
• FSCC 22000 v7 certification requirements
• Recent updates from v6 to v7
• ISO 22000 principles
• ISO 22000:2018 requirements
• ISO 22002-100 and ISO 22002-4 PRP requirements
• Waste disposal, Pest control & Cleaning and sanitising
• Equipment suitability, cleaning and maintenance
• Management of purchased materials
• Personnel hygiene and employee facilities
• Traceability, Product Recall procedures & Rework
• Product information/consumer awareness
• Food Fraud, Food Defence, Bio Vigilance and Bioterrorism
• Food Safety Culture & Leadership, & commitment
  Control of non-conformity
• HACCP implementation as per Codex Alimentarius
• Validation, verification and improvement of the FSMS
• Additional requirements of the FSSC 22000 Scheme as required by the v7 revision
• FSSC 22000 v7 certification process
• FSSC 22000 v7 Roadmap

Various group activities are completed throughout the training. A knowledge test is completed at the end of the course.

• Have a clear understanding of the FSSC 22000 v7
  framework.
• You will know exactly how GMPs, HACCP, ISO 22000, and the FSSC additional requirements connect and function as a single, cohesive food safety system.
• A realistic picture of what implementation demands. The knowledge to sustain and improve your system long-term.
• You will leave equipped with an understanding of
  what it takes to maintain your FSMS beyond
  implementation — keeping your system compliant,
  audit-ready, and continuously improving.

The course is aimed at delegates who already have a good working knowledge of GMP and HACCP.