Understanding and Implementing FSSC 22000 v7 for Food Manufacturing

What you'll gain from this course

Live online sessions with industry-recognised experts

Hands-on exercises and real-world application

Engaging group discussions and activities

Networking with peers and trainers

FSSC 22000 Version 7 is the latest update to the globally recognized food safety management system certification scheme. This two‑day training course has been designed to provide an understanding of an effective food safety management system based on the updated Version 7 requirements, how they align with ISO 22000:2018, and what organizations must do to achieve certification under the updated scheme.

Designed for food manufacturers and processors, this course explains how FSSC 22000 integrates the ISO 22000 Food Safety Management System requirements with sector‑specific prerequisite programs (PRPs) and FSSC 22000 Additional Requirements. Participants will learn how to interpret Version 7, evaluate their current food safety management system, and implement the requirements

Participants must have access to ISO 22000:2018 and the applicable ISO 22002-x:2025 PRP series for their sector.

Click here to download all available FSSC 22000 scheme documents from FSSC 22000 for free.

Learning Outcomes

Learning Objectives:

Describe the structure and purpose of FSSC 22000 Version 7 and how it integrates ISO 22000:2018 and sector‑specific prerequisite program (PRP) requirements.
Interpret the key requirements of ISO 22000:2018 and the applicable ISO 22002-x PRP series as they apply to a food safety management system.
Identify and explain the new and revised FSSC 22000 Version 7 Additional Requirements and their impact on organizational food safety programs.
Identify the requirements for achieving FSSC22000 Certification.

Who Should Attend

Audience

The course is aimed at those responsible for the implementation of safety management systems in primary production companies, agribusiness, food manufacturers, transporters, food distributors, service providers linked to the food sector.

Prerequisites:

An understanding of the application of HACCP principles is essential.

Technology Requirements:

Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].

Computer & Internet Connection:

Participants will need reliable access to a computer with a stable internet connection. High speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:

The following browsers are supported: Chrome, Edge, Safari and Firefox.

Accommodations

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at [email protected].