Curriculum
FSSC & ISO 22000 BluePrint
Mini-Course
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Editable Records
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Editable record: Equipment list
1 minPreview -
Editable record: Context of the Organization and Interested Parties
1 min
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Editable record: Audit Plan
1 min
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Editable record: Food Safety Policy
1 min
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Editable record: Objectives
1 min
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Editable record: Organizational Risks
1 min
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Editable record: Management review agenda and minute
1 min
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Editable record: Communication Plan
1 min
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NEW - Editable Record: Equipment Management
1 min
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NEW - Editable record: Nonconformities
1 min
Week 1 /Part 1 : Introduction and non auditable clauses
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Week 1/Part 2: Clause 4,5 and 6.1
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Week 2/Part 1: Clause 6.2, 7.2 and 7.2
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ISO 22000:2018 (Clause 6.2 & 6.3- Objectives and Planning of Changes)
20 min -
ISO 22000:2018 (Clause 7.1 - Resources)
16 min
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ISO 22000:2018 (Clause 7.2 - Competence and Training)
15 min
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Case study: Allergens Management
1 min
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Case study: Allergen Crisis Management
1 hour
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Week 2 - Part 1 Quiz
4 questions
Week 2/Part 2: Clause 7.3, 7.4, 7.5, and Prerequisites
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ISO 22000:2018 (Clause 7.3 & 7.4 - Awareness and Communication)
13 min
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ISO 22000:2018 (Clause 7.5 - Documented information)
11 min
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ISO 22000:2018 (Clause 8.1 & 8.2 - Prerequisites and Environmental Monitoring)
39 min
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Case Study: Hazard Analysis
1 min
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Case Study: Hazard Analysis
1H
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Week 2 - Part 2 Quiz
7 questions
Week 3: Clause 8.2, 8.3, 8.4 and 8.5.1
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Week 4/Part 1: Clause 8.5.2 to 8.9
0/6
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ISO 22000:2018 (Clause 8.5.2 & 8.5.3: Hazard Analysis and Validation)
43 min
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ISO 22000:2018 (Clause 8.5.4: Hazard Control)
13 min
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ISO 22000:2018 (Clause 8.5 to 8.9: Updating, Control of Monitoring, Verification, Nonconformities)
28 min
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Case study: Environmental Monitoring
1 min
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Case study: Environmental Monitoring
1 hour
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Week4 - Part 1 Quiz
11 questions
Week 4/Part 2 : Clause 8.9.5 to 9.2
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Week 5: Clause 9.3, Food Fraud and Food Defense
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Expert Insights: Learning from the Best
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Roy Kirby: The Future of Food Safety
25 min
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Hans-Dieter Philipowski: Cleaning of containers (prerequisites)
35 min
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Melissa Agnes: Crisis Management
19 min
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Przemyslaw Tronina: Auditors
27 min
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Colin Christmas: Context of the Organziation and Interested Parties
32 min
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Carina Dalager: ISO Techical committee 34
19 min
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Gad Olivier Aharfi: Hazard Analysis
28 min
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Dimitrios Katsieris: Food Safety Objectives and Organizational Risks
24 min
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Rod Wheeler: Food Defense
37 min
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David Primrose: Food Fraud in Pet Food Industry
34 min
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Roy Kirby: Are audits working?
14 min
Video lesson
Food Safety: History and First Steps
In this lesson, you will learn:
- When concerns about food safety first arose
- The core drivers that led to increasing awareness of food safety
- Who pressured the food industry to begin addressing food safety
- Why final product analysis alone isn’t sufficient to ensure safe food
- How the 1960s U.S. space program contributed to the birth of HACCP
- Where the first internationally recognized guidance on implementing HACCP was published
