Achieving Certification A To-Do list for Your Certification Project FSSC 22000

Project Tasks We will look at the details and resources for the project tasks. We will cover the basic steps to follow to implement FSSC 22000, including: 1. Management: Identify and train your Food Safety Team Leader and Food Safety Team 2. Management team: Learn the requirements of the standard. 3. Food Safety Team Leader: Conduct a gap analysis 4. Identify “process owners” to implement required processes and modify existing processes to meet requirements and plan a timeline for implementation of each of the processes. 5. Food Safety Team Leader and management team: Coordinate implementation activities, review new processes, watch timeline, choose a certification body and set certification audit dates. 6. Train employees and internal auditors. 7. Start management review and internal audits.

Requirements for the Food Safety Team Leader: The FSSC Food Safety Team Leader is responsible for the implementation of the system. The Food Safety Team Leader must be trained on and demonstrate an understanding of HACCP and the FSSC Standard. Requirements for the Food Safety Team: The FSSC Food Safety Team must include representatives from the different areas or departments of the facility. The Team Leader must identify training and qualification requirements and make sure the training has been provided. Task 1: Identify and Train the FSSC Food Safety Team Leader and Food Safety Team

Training options for the Food Safety Team Leader: For convenient and effective Online Training register the Food Safety Team Leader for one of the following: Complete Training and Templates Package for FSSC Includes online training courses for the Food Safety Team Leader and a full set of document templates (Manual, Procedure, Forms, PRPs, Checklists) Premium Training and Templates Package for FSSC Includes all of the above plus additional training sessions for the food safety team members and internal auditors. See complete details and sign up for these trainings at Task 1: Identify and Train the FSSC Food Safety Team Leader and Food Safety Team

Task 1: Identify and Train the FSSC Food Safety Team Leader and Food Safety Team Training options for the Food Safety Team: For convenient and effective Online Training register each member of the team for: Introduction to FSSC 22000, and FSSC Prerequisite Programs for Food Processors, or FSSC Prerequisite Programs for Food Packaging Manufacturers The Premium Training and Templates Package includes Introduction to FSSC and FSSC Prerequisite Programs for the Food Safety Team Leader and five additional students.

Task 2: Train the Management Team Management Team Training: To effectively run the implementation project, the management team will need to have an understanding of the requirements of the FSSC standard. Training options for the Management Team: For convenient and effective Online Training register each member of the management team for: Introduction to FSSC 22000, and FSSC Prerequisite Programs for Food Processors, or FSSC Prerequisite Programs for Food Packaging Manufacturers

Task 3: Conduct a Gap Analysis Food Safety Team Leader: Conduct a Gap Analysis to identify where you are in compliance and where processes need modification or development to be brought into compliance with the FSSC standard. Resources: Complete the training session “The Gap Analysis Checklist and Tutorial” which is included in both the Complete Training and Templates Package and the Premium Training and Templates Package. Or purchase the checklists individually at:

Task 4: Plan the Implementation Food Safety Team Leader: Identify “Process Owners” For each of the processes in the FSSC standard, assign an individual or small team to be responsible for the implementation. Provide the team with information needed to modify the process, design a new process if needed and document the new process. Assign a timeline for the implementation. See resources on the next slide.

Task 4: Plan the Implementation Resources: The Complete (or Premium) Training and Templates Package guides the Food Safety Team Leader through the design and documentation of the FSSC System, including: Assigning process owners or teams responsible for the procedures Implementation plans for each process/procedure Procedure and forms templates Prerequisite program templates Step by step guidance

Task 5: Manage the Implementation Food Safety Team Leader and Management Team: Meet regularly during the implementation to coordinate the activities of the different teams, review the procedures and processes as they are designed or modified. Choose your Certification Body and plan dates for document review and audits. Plan dates and methods for training employees and internal auditors. Plan dates for the start of management review meetings and internal audits.

Task 6: Employee Training Train Employees: Identify which employees need to have an understanding of the requirements of the standard. Register for either of these courses as appropriate based on responsibilities: Introduction to FSSC FSSC Prerequisite Programs Identify employees that need to be trained on GMPs and register for a package of Online GMP training: Online “GMP Employee Training” at

Task 6: Internal Auditor Training Train an Internal Audit Team: Determine how many internal auditors you need for an effective internal audit program. Consider how many audits you will need to schedule to cover all processes at least once per year or more dependent on the importance of the area and the status of the area. Identify your auditors and register each auditor for: Online Internal Auditor Training The Premium Training and Templates Package includes Internal Auditor Training for the Food Safety Team Leader and two additional students.

Resource #7 Certification Body You can find them by visiting the FSSC site at: Or give us a call and we can direct you to some choices (800) There are many well recognized Registrars providing certification to the Food Safety Management Systems schemes.

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