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HACCP, ISO 22000:2018 with FSSC 22000 V6 Training Program
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Training structure :
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HACCP
1. Introduction to Food Safety and FSMS
2. What is HACCP and its Importance?
3. History and Evolution of HACCP
4. 7 Principles of HACCP Explained
5. 12 Steps of HACCP Implementation
6. Hazard Identification: Physical, Chemical, and Biological
7. Risk Assessment Techniques for Hazards
8. Determining Critical Control Points (CCPs)
9. Setting and Monitoring Critical Limits
10. Corrective and Preventive Actions in HACCP
11. Verification and Validation of HACCP Plans
12. Benefits and Challenges of HACCP Implementation
ISO 22000:2018
13. Introduction to ISO Standards
14. What is ISO 22000:2018?
15. History and Key Features of ISO 22000
16. Understanding Clauses of ISO 22000
17. Context of the Organization in ISO 22000
18. Leadership and Commitment in FSMS
19. Support and Resource Management
20. Operations: Planning, PRPs, and Control
21. Performance Evaluation and Continuous Improvement
13. Introduction to ISO Standards
14. What is ISO 22000:2018?
15. History and Key Features of ISO 22000
16. Understanding Clauses of ISO 22000
17. Context of the Organization in ISO 22000
18. Leadership and Commitment in FSMS
19. Support and Resource Management
20. Operations: Planning, PRPs, and Control
21. Performance Evaluation and Continuous Improvement
FSSC 22000 Version 6.0
22. What is FSSC 22000 and its Components?
23. PRPs for Food Manufacturing (ISO/TS 22002-1)
24. Additional Requirements in FSSC 22000 V5.1
25. VACCP: Food Fraud Prevention
26. TACCP: Food Threat Prevention
27. Environmental Monitoring and Allergen Management
28. Unannounced Audits and Grading of Non-Conformities
29. Documentation and Record-Keeping Best Practices
30. Benefits of Implementing HACCP, ISO 22000, and FSSC 22000
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𝗗𝗲𝘁𝗮𝗶𝗹𝘀 : HACCP, ISO 22000:2018 with FSSC 22000 V6 Training Program
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Date : Sunday, 19 Jan 2025
Time : 10:00 AM – 05:00 PM
Mode : Zoom meeting
Fees : ₹ 1180
⚠️ Only limited seats
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𝗕𝗲𝗻𝗲𝗳𝗶𝘁𝘀 :
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● 6 Hours live training
● Q&A session
● Training material
● Certification with no expiry date.