FSSC 22000 v4.1 Introduction – eLearning
Get ahead with FSSC 22000 v4.1 food safety systems certification with an eLearning course from SGS. Learn about the benefits of the latest edition and how it can be applied to your organization.
eLearning: an introduction
In a fast-changing world nothing stays the same for long. Organizations and individuals need to keep up to date with regulations and advances in technology, as well as dynamic global markets.
SGS provides a wide range of eLearning courses that answer these demands. Meeting the needs and expectations of a new generation of technically proficient professionals, eLearning offers the chance to keep professional qualifications, industrial expertise and skills up to date while taking advantage of its flexible learning.
eLearning offers the chance to learn anytime and anywhere, benefiting both employers and employees.
Training overview
Delegates participating in this eLearning training will learn about:
- The updated additional requirements set by the FSSC 22000 Scheme
- The difference between Issue 3 and Issue 4.1
- The necessary changes to your Food Safety Management Systems
Download the course synopsis >
About FSSC 22000
FSSC 22000 Food Safety System Certification covers the key requirements of many existing food safety standards and programs including: GMP, HACCP, SQF, BRC, IFS and GlobalGAP. FSSC 22000 is the most comprehensive food safety management system certification scheme because it fully incorporates ISO 22000, sector specific prerequisite programs (PRPs) such as ISO/TS 22002-1 and ISO/TS 22002, HACCP and the application steps of CODEX Alimentarius.
The FSSC 22000 scheme is recognized by the Global Food Safety Initiative (GFSI) and allows your organization to use FSSC 22000 to meet the requirements of several global retailers or major branded food companies under a single, internationally recognized food safety management system.
FSSC 22000 can be applied to organizations of any size or complexity in food manufacturing. It does not matter whether they are for profit or not, nor whether they are public or private companies. This includes manufacturers of:
- Perishable animal products
- Perishable vegetables
- Products with a long shelf life at ambient temperature
- Food ingredients, excluding technical and technological aids
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