This training program provides participants with comprehensive knowledge and practical auditing skills to conduct effective internal audits of Food Safety Management Systems (FSMS) based on FSSC 22000 Version 7 requirements. The program covers ISO 22000:2018 requirements, PRP standards, FSSC additional requirements, risk-based thinking, and auditing techniques based on ISO 19011 guidelines.
Course Contents
Module 1: Introduction to Food Safety Management Systems
- Food Safety Culture and Global Food Safety Trends
- Introduction to GFSI and FSSC 22000 Certification Scheme
- Benefits of FSSC 22000 Certification
- Overview of FSSC 22000 Version 7 Changes
Module 2: Understanding ISO 22000:2018 Requirements
- Context of the Organization
- Leadership and Commitment
- Food Safety Policy and Objectives
- Risk and Opportunity Management
- Support Processes and Resources
- Operational Planning and Control
- Performance Evaluation and Improvement
Module 3: HACCP Principles and Implementation
- Codex HACCP Principles
- Preliminary Steps of HACCP
- Hazard Identification and Risk Assessment
- Determination of CCPs and OPRPs
- Validation, Verification and Monitoring Activities
- HACCP Documentation and Record Keeping
Module 4: Prerequisite Programs (PRPs)
- Introduction to ISO 22002 Series Requirements
- Building and Facility Requirements
- Cleaning and Sanitation Programs
- Pest Control Management
- Personnel Hygiene and Training
- Allergen Management
- Product Storage and Transportation Controls
- Supplier Management and Material Control
Module 5: FSSC 22000 Version 7 Additional Requirements
- Food Safety & Quality Culture
- Food Defense Plan
- Food Fraud Vulnerability Assessment
- Environmental Monitoring Program
- Equipment Management
- Product Design and Development
- Management of Services and Purchased Materials
- Label and Packaging Control
- Loss and Waste Management
- Communication Requirements
- Transport and Storage Requirements
Module 6: Internal Audit Requirements
- Principles of Auditing (ISO 19011)
- Auditor Roles and Responsibilities
- Auditor Competence and Ethics
- Risk-Based Audit Approach
- Audit Planning and Scheduling
- Audit Checklists Preparation
Module 7: Conducting Internal Audits
- Opening Meeting
- Interview Techniques
- Process-Based Auditing
- Collecting Objective Evidence
- Sampling Techniques
- Identifying Non-Conformities
- Closing Meeting
Module 8: Audit Reporting and Corrective Actions
- Writing Audit Findings
- Non-Conformity Classification
- Root Cause Analysis Techniques
- Corrective and Preventive Actions (CAPA)
- Verification of Corrective Actions
- Follow-up Audits
Module 9: Documentation and Records
- Internal Audit Procedures
- Audit Reports and Records
- Corrective Action Reports
- Management Review Inputs
- Continual Improvement Records
Module 10: Practical Exercises and Case Studies
- Audit Checklist Preparation
- Mock Internal Audit
- Non-Conformity Writing Exercises
- Root Cause Analysis Workshop
- Case Studies on FSSC Version 7 Requirements
- Final Assessment and Examination
Learning Outcomes
After completing this training, participants will be able to:
✔ Interpret FSSC 22000 Version 7 requirements.
✔ Understand ISO 22000:2018 and HACCP principles.
✔ Plan, conduct, report and follow up internal audits.
✔ Identify non-conformities and recommend corrective actions.
✔ Evaluate the effectiveness of Food Safety Management Systems.
✔ Support organizations in achieving and maintaining FSSC 22000 certification.
Who Should Attend?
- QA & QC Professionals
- Food Safety Team Members
- Production Managers and Supervisors
- HACCP Team Members
- Regulatory Affairs Professionals
- Internal Auditors
- Food Industry Consultants
- Individuals seeking careers in Food Safety and Compliance
Training Methodology
- Interactive Presentations
- Case Studies
- Group Discussions
- Practical Exercises
- Audit Simulations
Training details
- Date: 27 July to 31 July 2026
- Time: 07:30 AM to 10:00 PM
- 05 Days Training programs
- FEE: 3000/- per participant
- Seats: Only 30
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