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Food SafetyPractitioner

FSSC 22000 Lead Implementer

Design and deploy a GFSI-recognised food safety management system from gap analysis through certification.

  • 4 days (32 training hours)
  • Live Virtual / In-House
  • GFSI Aligned

Download the course brochure

FSSC 22000 Lead Implementer: objectives, day-by-day content, assessment and delivery options in one document. A training advisor may follow up about dates and fees.

Course overview

A practical implementation course for food safety leaders who need to build or upgrade a food safety management system to FSSC 22000 Version 6. It covers ISO 22000:2018, the sector prerequisite programme (ISO/TS 22002 series) and the FSSC additional requirements, with templates participants can take back to their own site.

Learning objectives

By the end of the course, participants will be able to:

  • Interpret ISO 22000:2018, the relevant ISO/TS 22002 standard and the FSSC 22000 additional requirements
  • Carry out a gap analysis and build a realistic implementation plan
  • Develop a HACCP plan with OPRPs and CCPs, validated control measures and monitoring
  • Establish food defence, food fraud mitigation, allergen and environmental monitoring programmes
  • Set up internal audit, management review and verification activities
  • Prepare the site and team for Stage 1 and Stage 2 certification audits

Benefits

For you

  • Lead an FSSC 22000 project with confidence
  • Leave with editable templates for procedures, plans and records
  • Understand exactly what certification auditors look for

For your organisation

  • Faster, lower-cost route to a GFSI-recognised certificate
  • Access to retailers and brand owners who require GFSI certification
  • A single system that integrates HACCP, PRPs and FSSC requirements

Course content

  1. Day 1

    Standards and scheme requirements

    FSSC 22000 V6 structure, ISO 22000 clauses, PRPs and the FSSC additional requirements.

  2. Day 2

    Hazard analysis and HACCP

    Hazard identification, risk assessment, OPRPs, CCPs, validation and the hazard control plan.

  3. Day 3

    Supporting programmes

    Food defence (TACCP), food fraud (VACCP), allergen management, environmental monitoring and food safety culture.

  4. Day 4

    Verification and certification

    Internal audits, management review, continual improvement and preparing for the certification audit, followed by the assessment.

Who should attend

  • Food safety and quality managers
  • HACCP team leaders
  • Production, technical and operations managers in food manufacturing

Prerequisites

Basic knowledge of food safety and HACCP principles, ideally with experience in a food or packaging manufacturing environment.

Assessment & certification

Practical implementation exercises and a final written assessment. Successful participants receive a Vander certificate for 32 training hours with a unique, verifiable certificate ID.

How certificate verification works

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