FSSC 22000 v7 Auditor Transition Course

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

• Understand the structure and requirements of FSSC 22000 Version 7
• Identify the key differences between FSSC 22000 Version 6 and Version 7
• Interpret the new and revised FSSC 22000 scheme requirements
• Apply the updated requirements during implementation, maintenance, and auditing of a Food Safety Management System
• Evaluate the impact of the Version 7 changes on certified organisations
• Adapt auditing techniques to assess conformity with the updated scheme requirements
• Plan and support a successful transition to FSSC 22000 Version 7
• Provide effective guidance to organisations implementing the Version 7 requirements

• Duration: 1 Day (8 hours)
  Delivery Mode: Available in both online (live virtual sessions) and in-person formats.
  Language: The course is available in Arabic, English, French and Spanish.
  Prerequisites: Participants are expected to have:

  • Basic knowledge of FSSC 22000 Version 6 and ISO 22000:2018
  • Previous training or practical experience in FSSC 22000, ISO 22000, food safety management systems, auditing, implementation, or consultancy is recommended.

This course covers the most important updates, including:

• Revised FSSC 22000 Version 7 Scheme Requirements
• Updated Additional Requirements
• Enhanced Food Safety Culture Requirements
• Strengthened Focus on Food Loss and Food Waste
• Changes to Equipment Management and PRP Requirements
• Updated Requirements for Quality Control (where applicable)
• Improved Audit Planning and Reporting Considerations
• Transition Requirements and Implementation Guidance

Module 1: Introduction to FSSC 22000 Version 7

• Background and objectives of the Version 7 update
• Transition timeline and certification requirements
• Overview of the revised FSSC 22000 Scheme

Module 2: Version 6 vs Version 7

• Detailed comparison of FSSC 22000 Version 6 and Version 7
• Key changes and their practical implications

Module 3: New & Revised Scheme Requirements

• Updated additional requirements
• Food safety culture enhancements
• Food loss and food waste requirements
• Changes to equipment management and PRP requirements
• Quality control requirements (where applicable)

Module 4: Implementation of Version 7

• Integrating the new requirements into the Food Safety Management System
• Updating documented information and operational controls
• Managing the transition within the organisation

Module 5: Impact on Auditing

• Changes to audit planning and execution
• Audit evidence and conformity assessment
• Auditor responsibilities and competencies
• Common nonconformities related to Version 7

Module 6: Transition Planning

• Conducting a gap analysis
• Developing a transition plan
• Best practices for a successful transition
• Preparing for certification and surveillance audits

Module 7: Practical Workshop

• Version 7 case studies and group exercises
• Real-life implementation and auditing scenarios
• Discussion of common challenges and solutions

Upon successful completion of the course, participants will receive:

Quality Academy® Certificate of Completion – FSSC 22000 v7 Transition Course

You will be assessed during the course, through:

• Continuous assessment during sessions
• Participation in discussions and workshops
• Completion of practical exercises

(No formal examination is required for this transition course)

This course is strongly recommended for:

• Participants who have completed FSSC 22000 Version 6 Lead Auditor courses
• Participants who have completed FSSC 22000 Version 6 Internal Auditor courses
• Food safety professionals responsible for implementing or maintaining FSSC 22000 certification

It is also essential for:

• Certified Lead Auditors and Internal Auditors
• Food Safety, Quality Assurance, and Quality Control Managers
• Food Safety Consultants and Management System Advisors
• Trainers delivering FSSC 22000 or ISO 22000 courses
• Professionals responsible for implementing, maintaining, auditing, or improving Food Safety Management Systems
• Members of food safety teams preparing for the transition to FSSC 22000 Version 7