Closed Virtual Course: Interpretation of the FSSC 22000 V 5.1 Standard
$1,500.00Price
* All our products are in Dollars *
objective
That the participant knows the requirements of the FSSC 22000 standard and has tools for its application, in order for the organization to ensure food safety.
Duration: 24 hours
Up to 15 participants
Temary
Section I. ISO 22000: 2018
- Context of the standard
- Introduction
- Terms and definitions
- Context of the organization
- Leadership
- Planning
- Support for
- Operation
- Performance evaluation
- Gets better
Section II. ISO / TS 22002-4: 2013
- Introduction Establishment
- Distribution of facilities and workspaces
- Services Waste management Equipment suitability, cleaning and maintenance
- Administration of purchased products and services
- Measures to prevent contamination.
- Cleaning - Pest Control
- Hygiene and facilities for employees.
- Rework Product recall procedure
- Storage and transportation Information on food packaging and communication with the customer
- Food security and bioterrorism
Section III. Additional requirements
- List of stakeholders
- Transition time
- Additional requirements
- Food safety culture
- Classification of non-conformities
- Unannounced audits
Facilitator: Fausto Ureña Montoya
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