C2002 - Implementing FSSC 22000 Version 7 – A Practical Approach

About the Course

Rather than treating FSSC 22000 as a documentation or certification project, the course focuses on building a lean, preventive, risk-based management system that works in day-to-day operations and supports sustained success.

Participants learn how the ISO high-level structure, process approach and PDCA cycle connect context, leadership, objectives, organizational risks and opportunities, operational controls, performance evaluation, and improvement. Particular attention is given to the distinction between organizational risk and operational food safety risk, and to translating requirements into practical processes, controls, responsibilities, evidence, and routines.

Version 7 content includes the revised FSSC Scheme requirements, food chain category applicability, the ISO 22002-100 common PRP requirements and applicable sector-specific ISO 22002 standards, and the updated FSSC additional requirements. The course also addresses practical implementation considerations for organizations transitioning from previous versions of FSSC 22000 or from other GFSI-recognized programs such as SQF.

The goal is not simply to prepare for certification, but to help participants develop an FSMS that prevents problems, uses information to make better decisions, integrates food safety into the business, and continually improves over time.

Delivery Format

• Public or Private delivery. On site at your facility or live remote via Zoom.

• 12 hours Two sessions (in person), or Three sessions (Live-remote).
• English delivery, Spanish available upon request.
• Maximum 12 participants.
• Exemplar Global Certified course, materials provided to all participants

Who Should Attend

This course is designed for professionals responsible for implementing, maintaining, improving, or supporting an FSSC 22000 food safety management system, including food safety team leaders and members, quality and food safety managers, operations and site leaders, PRP and program owners, internal auditors, regulatory professionals, engineering, sanitation, maintenance, supply chain, and procurement personnel.

Course Agenda

Module 1. Foundations, Annex L, PDCA, process approach, management principles, the role of risk management

Module 2. Introduction to FSSC 22000, scheme overview, certification options, role of the Foundation

Module 3. Context of the organization, issues and interested parties, scope definition

Module 4. Leadership, policy, roles and responsibilities, objectives linkage

Module 5. Planning, organizational risks and opportunities, planning to achieve objectives

Module 6. Support, resources, competence and awareness, communication, documented information

Module 7. Operations, PRPs from ISO-22002 series and how they differ by sector

Module 8. FSSC additional requirements, practical interpretation and examples

Module 9. Hazard analysis and control plan, preliminary steps, hazard identification and assessment, validation, verification, monitoring, control of nonconformities, traceability and emergency preparedness

Module 10. Performance evaluation, analysis of results, internal audits, management review

Module 11. Improvement, corrective actions, updates to the FSMS, course review

Learning Outcomes

After completing this course, participants will be able to:

• Explain how ISO 22000, the ISO 22002 PRP standards, and FSSC additional requirements work together within FSSC 22000 Version 7.
• Determine the applicability of Scheme and PRP requirements based on the organization's food chain category and activities.
• Use key definitions to interpret requirements more consistently and reduce ambiguity during implementation.
• Apply the high-level structure, process approach, and PDCA cycle to develop an integrated and practical FSMS.
• Evaluate context, interested-party requirements, and organizational risks and opportunities and connect them with objectives and planning.
• Differentiate organizational risk from operational food safety risk and understand how both are managed within the FSMS.
• Implement PRPs using ISO 22002-100 and applicable sector-specific PRP requirements.
• Conduct a structured hazard analysis and develop practical hazard control and verification plans.
• Translate FSSC additional requirements into appropriate controls, responsibilities, activities, and objective evidence.
• Use monitoring, data analysis, internal audits, management review, corrective action, and continual improvement to evaluate and strengthen FSMS effectiveness.
• Identify opportunities to simplify the system, reduce unnecessary documentation, and integrate food safety activities with other business and ISO-based management processes.

Why this course will positively impact your business

• Move from certification to prevention. Build the system around identifying uncertainty and risk early, establishing effective controls, and preventing problems rather than reacting to findings, complaints, or incidents.
• Build a leaner FSMS. Understand what the requirements are intended to achieve and translate them into practical processes and controls without creating unnecessary procedures, forms, or duplicate systems.
• Strengthen risk management. Connect organizational risks and opportunities with operational food safety risks so that priorities, resources, objectives, and controls support one coherent management system.
• Improve cross-functional ownership. Use the process approach to connect Quality, Operations, Sanitation, Maintenance, Engineering, Supply Chain, Procurement, and leadership rather than leaving the FSMS primarily within the Quality function.
• Make better use of data. Transform monitoring, verification, audit results, complaints, objectives, and other performance information into analysis that supports better decisions and earlier action.
• Improve audit and certification readiness. Understand applicability, responsibilities, required evidence, and how the different components of FSSC 22000 connect—reducing last-minute audit preparation and compliance-driven fixes.
• Create a system capable of sustained success. Use leadership, culture, risk management, performance evaluation, corrective action, and continual improvement to make FSSC 22000 part of how the organization operates—not something maintained primarily for the certification audit.
• Support integration. Take advantage of the ISO high-level structure to connect FSSC 22000 with quality, environmental, occupational health and safety, business continuity, or other management system activities.

Completion Requirements

Full attendance and active participation in course activities and exercises are required to receive the certificate of completion.

A one-hour examination will be conducted at the end of the course. A minimum overall score of 70% is required to successfully complete the course.

Food safety team leaders and members, quality and regulatory professionals, operations and site leaders, internal auditors and program owners, and anyone responsible for implementing or maintaining an FSSC 22000 food safety management system.

Participants are expected to have foundational knowledge of food safety practices and GMPs.