FSSC 22000 Version 7 Food Safety Management Systems Foundation Level Training and Certification Program

Programme Summary

Build a practical understanding of FSSC 22000 Version 7 and its relevance to daily food operations. Participants examine ISO 22000 requirements, applicable prerequisite programmes and Version 7 additional requirements. A structured case involving a food manufacturer with outsourced warehousing connects requirements with responsibilities, records and reliable controls. The programme prepares learners to explain system expectations, recognise gaps and contribute confidently to implementation and improvement activities.

Training Objectives

1 Explain the food safety management framework; 2 Connect requirements with daily operational responsibilities; 3 Clarify hazards controls and verification relationships; 4 Strengthen interpretation of relevant system evidence; 5 Support informed participation in improvement activities.

Learning Outcomes

1 Define the applicable food operation scope; 2 Identify relevant requirements and supporting records; 3 Explain key hazard control decision points; 4 Recognise gaps in supplied food operations; 5 Prepare a prioritised improvement evidence map.

Target Audience

Food Safety Managers; Quality Managers; System Coordinators; Technical Managers; Food Safety Auditors.

Target Industries

Food Manufacturing; Feed Manufacturing; Food Packaging; Food Storage; Food Transport.

Course Contents

• Module 1 Version 7 Framework and Scope: ISO 22000 framework and scheme layers; Food chain categories and exclusions; Version 7 documents and transition context.
• Module 2 Food Safety Leadership and Communication: Accountable leadership and food safety objectives; Internal and external communication routes; Competence resources and information control.
• Module 3 Hazard Analysis and Control Planning: Product hazards and intended use; CCP and OPRP decision logic; Validation monitoring and verification links.
• Module 4 Prerequisite Programme Selection: ISO 22002 common requirement framework; Sector specific prerequisite programme applicability; Documenting applicability and operational evidence.
• Module 5 Supplier and Service Assurance: Purchased materials and service specifications; Supplier evaluation and verification planning; Emergency procurement and change controls.
• Module 6 Food Defence and Fraud Prevention: Documented threat and vulnerability assessments; Mitigation ownership and verification measures; Review triggers and incident escalation.
• Module 7 Allergens Product Information and Claims: Cross contact and allergen verification; Labelling claims and specification consistency; Packaging information and change approval.
• Module 8 Environmental Monitoring and Quality Controls: Risk based environmental sampling rationale; Quality parameters and release evidence; Trending results and corrective investigation.
• Module 9 Equipment and Product Development: Equipment specifications and hygienic commissioning; Product and process change assessment; Validation and handover evidence requirements.
• Module 10 Food Safety Culture and Waste: Culture objectives communication and evaluation; Food loss and waste planning; Safe diversion and product protection.
• Module 11 Category Specific Operational Requirements: Relevant transport and storage controls; Applicable scope dependent additional requirements; Traceability and emergency response evidence.
• Module 12 Performance and Implementation Readiness: Audit programme and management review; Version 7 gap assessment priorities; Verification of completed implementation actions.

Assessment

• 60 single best answer questions, including applied scenarios; one mark per question.
• 90 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Licensed FSSC 22000 Version 7 text and supplied case records permitted; internet, messaging and external AI prohibited.
• Individual applied assessment (45 minutes): For a food manufacturer with outsourced warehousing, produce a three layer scheme applicability and evidence map, identify three material gaps and justify the priority of corrective or improvement actions.
• Assessment criteria: Accurate requirement and evidence interpretation; Correct recognition of food safety control gaps; Proportionate priorities and clear reasoning.
• Pass each component separately: 45/60 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not accept uncontrolled significant food safety hazards or fabricate supporting evidence.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records foundation course achievement and assessed understanding; it does not authorise food safety auditing or confer organisation certification.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

333

Total teaching hoursTotal teaching hoursTotal teaching hours

18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 30 minute food safety diagnostic and review the supplied product and process description.Complete a 30 minute food safety diagnostic and review the supplied product and process description.Complete a 30 minute food safety diagnostic and review the supplied product and process description.

End of course assessmentEnd of course assessmentEnd of course assessment

60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.