C2010 - Transition to FSSC 22000 V7

Transition to FSSC 22000 Version 7.0 Understanding the Changes, Planning the Transition, and Preparing for Audit Readiness

Description

This 4-hour private course helps certified organizations and food safety teams understand and plan the transition to FSSC 22000 Version 7.0.

The course provides a practical overview of the main Version 7 changes, including the new ISO 22002-x prerequisite program structure, the role of ISO 22002-100 as the common PRP document, applicable sector-specific PRP standards, and the revised FSSC 22000 additional requirements.

The focus is not only on identifying what changed. Participants will learn how to determine applicability, recognize likely implementation and evidence gaps, assign actions and responsibilities, and integrate the transition into the existing food safety management system.

The goal is to help organizations prepare for the transition audit while using the update as an opportunity to strengthen prevention, improve evidence discipline, and enhance management-system effectiveness.

 

Participants will review:

  1. Key FSSC 22000 Version 7.0 changes
  2. The relationship between ISO 22002-100 and sector-specific PRP standards
  3. Applicability by food chain category and subcategory
  4. Major changes to FSSC 22000 additional requirements
  5. Evidence expectations and common transition gaps
  6. Practical planning for actions, owners, resources, timelines, and verification

Target Audience

This course is designed for organizations currently certified to FSSC 22000 or preparing for transition to Version 7.0.

Recommended participants include food safety team leaders, quality and food safety managers, PRP owners, internal auditors, operations managers, sanitation leaders, maintenance personnel, purchasing/supplier quality personnel, logistics personnel, and others responsible for implementing or supporting the transition.

Delivery Format

Private course for groups of up to 12 participants.

Available as live remote training or instructor-led classroom training.

Duration

4 hours

Recommended Background

Participants should have prior knowledge of ISO 22000:2018 and/or FSSC 22000 Version 6.0, and experience with food safety management systems, PRPs, internal audits, supplier audits, or certification audits. No formal prerequisite course is required.

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