The FSSC 22000 Version 6.0 Awareness Training offers a comprehensive exploration of the globally recognized food safety standard. Designed for individuals across various roles such as Food Safety Officers, Managers, and Auditors, this course provides an in-depth understanding of FSSC 22000 Version 6.0, emphasizing its fundamental principles, key updates, and practical applications. Participants will navigate the complexities of the standard, gaining insights into compliance requirements and the certification process. The training aims to empower learners to integrate FSSC 22000 practices seamlessly into their roles, fostering a culture of food safety excellence within their organizations. From interpreting documentation to preparing for compliance audits, this course equips participants with the knowledge and skills essential for ensuring the highest standards of food safety in the dynamic landscape of the food industry.

Course Objectives

  • Understand FSSC 22000 Version 6.0 Basics
  • Navigate the Changes from Previous Versions

Course Outline:

  • 1 day

Language: English

At the end of this course, participants will be able to:

  • Understand the background of ISO 9001 and be able to identify the requirements set by each standard.
  • Put into practice the fundamental techniques for performing internal audits. This means having the ability to identify improvement opportunities within your organization, and to prevent undesirable situations from occurring.

Training Methodology:

  • PowerPoint - slideshow
  • Activities / Workshop / Games
  • Quiz


9:00 AM

Course Introduction
Session 1 – Overview and Fundamentals of ISO 22000:2018
•Understanding the Context of the Organization, Risk & Opportunities
•Exploring HACCP Study
•Referencing ISO/TS 22002-x for PRPs Requirements
•Workshop 1 and Debrie

13:00 PM to 14:00 AM

Lunch Break

14:00 PM

Session 2 – Exploring Key Changes in FSSC 22000 Version 6 & Practical Application
•Managing Services & Purchased Materials
•Addressing Product Labeling & Printed Materials
•Tackling Food Defense, Food Fraud, and Logo Usage
•Handling Allergens in Management
•Implementing Environmental Monitoring
•Cultivating a Food Safety & Quality Culture
•Ensuring Quality Control
•Managing Transport, Storage, and Warehousing
•Controlling Hazards & Measures to Prevent Cross-Contamination
•Verifying PRPs
•Navigating Product Development
•Addressing Health Status Considerations
•Managing Equipment Effectively
•Minimizing Food Loss & Waste
•Enhancing Communication Protocols
•Course Summary & Review

17:00 PM

  • Course Conclusion

11:00 AM to 12:00 PM


11:00 AM to 12:00 PM

  • Individual / Syndicate exercises, role play
  • Audit Checklist Preparation

11:00 AM to 12:00 PM

  • Mock Audit