IFSQN FSSC 22000 Certification System Product Brochure

IFSQN FSSC 22000 Certification System
This is our premiere package for Food Manufacturers looking to achieve

certification to the new International Standard FSSC 22000 for Food
Safety Management Systems. Food Safety System Certification (FSSC)
22000 is the new Global Food Safety Initiative (GFSI) approved
certification scheme for food manufacturers based on the integration of
the ISO 22000:2005 food safety standard and Publicly Available
Specification (PAS) 220.
This really is our most complete documentation, project implementation
and training support system...and all in one easy to use package.
The IFSQN FSSC 22000 Certification System includes:
Food Safety Management System Procedures

Food Safety Management System Records
Prerequisite Programmes Manual
Prerequisite Programmes Verification Records
Operational Prerequisite Programmes Manual
HACCP Manual including the HACCP
Introduction to ISO 22000 Training Presentation
ISO 22000 Gap Analysis Checklists
Free online support via e-mail
Food Safety Management System Compliance Guides
10 part IFSQN Project 22000 Support Package Containing all
the project tools you will need to achieve ISO 22000 certification
and our New FSSC 22000 Implementation Workbook
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New FSSC 22000 Implementation Workbook
This comprehensive Food Safety Management System Certification

Package contains our new 180 page FSSC 22000 Implementation
Workbook.
The workbook guides you through the process of implementing an FSSC
22000 compliant food safety management system. The workbook is
divided into 8 steps and is designed to assist you in implementing your
food safety management system effectively:
Step One: Introduction to ISO 22000

Step Two: Senior Management Implementation
Step Three: Training
Step Four: Project 22000
Step Five: Food Safety Quality Management System
Step Six: Internal Auditing Training & Checklists
Step Seven: Review and Updating
Step Eight: Final Steps to FSSC 22000 Certification
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A Comprehensive set of 28 food safety management system documents
that can form the core of your food safety management system:
QM 001 - Food Safety Quality Management System
QM 002 - FSQM Manual Summary
QM 003 - Document Control
QM 004 - Customer, Statutory and Regulatory Conformance
QM 005 - Record Control
QM 006 - Management Commitment
QM 007 - Quality and Food Safety Policy
QM 007 - Quality and Food Safety Objectives
QM 008 - Responsibility, Authority and Communication
QM 009 - Management Review
QM 010 - Resources and Training
QM 011 - Infrastructure and Work Environment
QM 012 - Product Realization and Contract Review
QM 013 - Design and Development
QM 014 - Purchasing, Orders and Verification of Purchased Materials
QM 015 - Prerequisite Programmes
QM 016 - Identification and Traceability
QM 017 - Customer Property
QM 018 - Planning Product Realisation and Contract Review
QM 019 - Calibration
QM 020 - Hazard Analysis and Critical Control Points System
QM 021 - Verification, Validation and Improvement
QM 022 - Customer Satisfaction
QM 023 - Internal Audit
QM 024 - Monitoring and Measuring QMS, Analysis of Data
QM 025 - Control of Non-Conforming Product
QM 026 - Corrective Action and Preventive Action
QM 027 - Crisis Management
QM 028 - Product Recall
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FSQMS Record Templates
The Food Safety Quality Manual includes 50 record templates that
support your Food Safety Management System procedures:
QMR 001
QMR 002
QMR 003
QMR 004
QMR 005
QMR 006
QMR 007
QMR 008
QMR 009
QMR 010
QMR 011
QMR 012
QMR 013
QMR 014
QMR 015
QMR 016
QMR 017
QMR 018
QMR 019
QMR 020
QMR 021
QMR 022
QMR 023
QMR 024
QMR 025
QMR 026
QMR 027
QMR 028
QMR 029
QMR 030
QMR 031
QMR 032
QMR 033
QMR 034
QMR 035
QMR 036
QMR 037
Management Review Minutes

Training Record
Product Release Record
Design and Development Records
Supplier Assessment Record
Validation Record
Identification and Traceability Record
Register of Customer Property
Calibration Record
Internal Audit Record
Records of Non-conforming Product
Corrective Action Request Form
Preventative Action Request Form
Supplier Self Assessment and Approval Form
Equipment Commissioning Record
Return to Work Form
Hygiene Policy Staff Training Record
Complaint Investigation Form
Prerequisite Audit Checklist
Knife Control Record
Knife Breakage Report
Goods in Inspection Record
Equipment Cleaning Procedure
Glass and Brittle Plastic Breakage Record
Metal Detection Record
First Aid Dressing Issue Record
Cleaning Schedule
Cleaning Record
Engineering Hygiene Clearance Record
Glass and Brittle Plastic Register
GMP Audit Checklist
Vehicle Hygiene Inspection Record
Outgoing Vehicle Inspection Record
Pre Employment Medical Questionnaire
Visitor Questionnaire
Product Recall Record
Shelf Life Confirmation Record
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QMR 038
QMR 039
QMR 040
QMR 041
QMR 042
QMR 043
QMR 044
QMR 045
QMR 046
QMR 047
QMR 048
QMR 049
QMR 050
Accelerated Keeping Quality Log

Goods In QA Clearance Label
Maintenance Work Hygiene Clearance Form
Changing Room Cleaning Record
Colour Coding Red Process Areas
Daily Cleaning Record for Toilets and Changing Rooms
Drain Cleaning Procedure Filler Areas
General Cleaning Procedure
Product QA Clearance Label
CIP Programmes Log
Sample Filler Cleaning Record
Pipe Diameter Flow Rate Conversion Table
QC Online Check Sheet
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Prerequisite Programmes Manual
A comprehensive range of 67 prerequisite programme procedures

covering the requirements of CODEX, PAS 220 and ISO 22002:2009 to
enable you to establish a sound basis of fundamental food safety
requirements prior to hazard analysis in order to ensure your Hazard
Analysis is appropriate and not over complicated.
GMP Prerequisite Programmes Index:
PRP 1 Prerequisite Programmes
PRP 2 HACCP Prerequisite Programmes
PRP 3 Manufacturing Control Prerequisite Programmes
PRP 4.1 Design and Construction of Buildings
PRP 4.2 Environment Prerequisite Programmes
PRP 4.3 Site Location and Standards
PRP 5.1 Layout of Premises and Workspace
PRP 5.2 Internal Design and Layout
PRP 5.3 Internal Structure
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PRP 5.4 Equipment Design and Location
PRP 5.5 Laboratory Facilities
PRP 5.6 Temporary Structures and Vending Machine Facilities
PRP 5.7 Storage
PRP 6.1 Site Services
PRP 6.2 Control of Water Supply
PRP 6.3 Control of Boiler Chemicals
PRP 6.4 Control of Air Supply
PRP 6.5 Control of Compressed Air and Gases
PRP 6.6 Lighting
PRP 7.1 Waste Management
PRP 7.2 Waste Container Management
PRP 7.3 Waste Disposal
PRP 7.4 Drainage Systems
PRP 8.1 Equipment Prerequisite Programmes
PRP 8.2 Equipment Hygienic Design
PRP 8.3 Food Contact Surfaces
PRP 8.4 Monitoring Equipment
PRP 8.5 Equipment Cleaning
PRP 8.6 Maintenance Prerequisite Programmes
PRP 9.1 Purchasing Prerequisite Programmes
PRP 9.2 Supplier Approval and Monitoring
PRP 9.3 Control of Incoming Materials
PRP 10.1 Prevention of Contamination
PRP 10.2 Prevention of Microbiological Contamination
PRP 10.3 Allergen Control System
PRP 10.4 Prevention of Physical Contamination
PRP 11.1 Cleaning Prerequisite Programmes
PRP 11.2 Cleaning Agents and Equipment
PRP 11.3 Cleaning Procedures
PRP 11.4 CIP Systems Prerequisites
PRP 11.5 Monitoring of Cleaning Effectiveness
PRP 12.1 Pest Control Prerequisites
PRP 12.2 Pest Control Programme
PRP 12.3 Prevention of Pest Access
PRP 12.4 Prevention of Pest Harbourage
PRP 12.5 Pest Monitoring
PRP 12.6 Pest Eradication
PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites
PRP 13.2 Personnel Hygiene Facilities
PRP 13.3 Personnel Canteen Facilities
PRP 13.4 Protective Work Wear
PRP 13.5 Medical Screening
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PRP 13.6 Illness Reporting Systems
PRP 13.7 Personal Cleanliness
PRP 13.8 Personal Behaviour
PRP 14.1 Rework Prerequisite Programmes
PRP 14.2 Rework Storage Identification and Traceability
PRP 14.3 Rework Usage Prerequisites
PRP 15.1 Product Recall Prerequisite Programmes
PRP 15.2 Product Recall Procedure Prerequisites
PRP 16.1 Storage Prerequisites
PRP 16.2 Warehousing Prerequisites
PRP 16.3 Despatch and Distribution Prerequisites
PRP 17.1 Product Information Prerequisites
PRP 17.2 Product Labelling Controls
PRP 18.1 Food Defence System
PRP 18.2 Access Controls
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Prerequisite Programmes Verification Records
Prerequisite programmes verification audit templates covering the
prerequisite programmes including those defined in PAS 220:
PRP 4.1 Design and Construction of Buildings Verification Audit
PRP 4.3 Site Location and Standards Verification Audit
PRP 5.1 Layout of Premises and Workspace Verification Audit
PRP 5.2 Internal Design and Layout Verification Audit
PRP 5.3 Internal Structure Verification Audit
PRP 5.4 Equipment Design and Location Verification Audit
PRP 5.5 Laboratory Facilities Verification Audit
PRP 5.6 Temporary Structures and Vending Machines Verification Audit
PRP 5.7 Storage Verification Audit
PRP 6.1 Site Services Verification Audit
PRP 6.2 Control of Water Supply Verification Audit
PRP 6.3 Control of Boiler Chemicals Verification Audit
PRP 6.4 Control of Air Supply Verification Audit
PRP 6.5 Control of Compressed Air and Gases Verification Audit
PRP 6.6 Lighting Verification Audit
PRP 7.1 Waste Management Verification Audit
PRP 7.2 Waste Container Management Verification Audit
PRP 7.3 Waste Disposal Verification Audit
PRP 7.4 Drainage Systems Verification Audit
PRP 8.1 Equipment Prerequisite Programmes Verification Audit
PRP 8.2 Equipment Hygienic Design Verification Audit
PRP 8.3 Food Contact Surfaces Verification Audit
PRP 8.4 Monitoring Equipment Verification Audit
PRP 8.5 Equipment Cleaning Verification Audit
PRP 8.6 Maintenance Prerequisite Programmes Verification Audit
PRP 9.1 Purchasing Prerequisite Programmes Verification Audit
PRP 9.2 Supplier Approval and Monitoring Verification Audit
PRP 9.3 Control of Incoming Materials Verification Audit
PRP 10.1 Prevention of Contamination Verification Audit
PRP 10.2 Prevention of Microbiological Contamination Verification Audit
PRP 10.3 Allergen Control System Verification Audit
PRP 10.4 Prevention of Physical Contamination Verification Audit
PRP 11.1 Cleaning Prerequisite Programmes Verification Audit
PRP 11.2 Cleaning Agents and Equipment Verification Audit
PRP 11.3 Cleaning Procedures Verification Audit
PRP 11.4 CIP Systems Prerequisites Verification Audit
PRP 11.5 Monitoring of Cleaning Effectiveness Verification Audit
PRP 12.1 Pest Control Prerequisites Verification Audit
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PRP 12.2 Pest Control Programme Verification Audit
PRP 12.3 Prevention of Pest Access Verification Audit
PRP 12.4 Prevention of Pest Harbourage Verification Audit
PRP 12.5 Pest Monitoring Verification Audit
PRP 12.6 Pest Eradication Verification Audit
PRP 13.1 Personal Hygiene and Personnel Facilities Verification Audit
PRP 13.2 Personnel Hygiene Facilities Verification Audit
PRP 13.3 Personnel Canteen Facilities Verification Audit
PRP 13.4 Protective Work Wear Verification Audit
PRP 13.5 Medical Screening Verification Audit
PRP 13.6 Illness Reporting Systems Verification Audit
PRP 13.7 Personal Cleanliness Verification Audit
PRP 13.8 Personal Behaviour Verification Audit
PRP 14.1 Rework Prerequisite Programmes Verification Audit
PRP 14.2 Rework Storage Identification and Traceability Verification
PRP 14.3 Rework Usage Prerequisites Verification Audit
PRP 15.1 Product Recall Prerequisite Programmes Verification Audit
PRP 15.1 Product Recall Procedure Prerequisites Verification Audit
PRP 16.1 Storage Prerequisites Verification Audit
PRP 16.2 Warehousing Prerequisites Verification Audit
PRP 16.3 Despatch and Distribution Prerequisites Verification Audit
PRP 17.1 Product Information Prerequisites Verification Audit
PRP 17.2 Product Labelling Controls Verification Audit
PRP 18.1 Food Defence System Verification Audit
PRP 18.2 Access Controls Verification Audit
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A set of comprehensive operational prerequisite programmes complete

with matching validation and verification records:
Operational Prerequisite Programmes Procedures
OPRP 1 Hygiene and Housekeeping Management
OPRP 2 Management of Pest Control
OPRP 3 Control of Visitors and Sub-Contractors
OPRP 4 Management of Cleaning
OPRP 5 Despatch and Distribution
OPRP 6 Maintenance
OPRP 7 Hygiene Policy
OPRP 8 Hygiene Code of Practice
OPRP 9 Glass Policy
OPRP 10 Ingredients Foreign Body Control Policy
OPRP 11 Metal Detection
OPRP 12 Nut Handling Procedure
OPRP 13 Control of Knives
OPRP 14 Control of Brittle Materials
OPRP 15 Glass & Brittle Material Breakage Procedure
OPRP 16 Control of First Aid Dressings
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Operational Prerequisite Programme Validation Records
OPRP 1 Hygiene and Housekeeping Management Validation
OPRP 2 Management of Pest Control Validation
OPRP 3 Control of Visitors and Sub-Contractors Validation
OPRP 4 Management of Cleaning Validation
OPRP 5 Despatch and Distribution Validation
OPRP 6 Maintenance Validation
OPRP 7 Hygiene Policy Validation
OPRP 8 Hygiene Code of Practice Validation
OPRP 9 Glass Policy Validation
OPRP 10 Ingredients Foreign Body Control Policy Validation
OPRP 11 Metal Detection Validation
OPRP 12 Nut Handling Procedure Validation
OPRP 13 Control of Knives Validation
OPRP 14 Control of Brittle Materials Validation
OPRP 15 Glass & Brittle Material Breakage Procedure Validation
OPRP 16 Control of First Aid Dressings Validation
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Operational Prerequisite Programme Verification Records
OPRP 1 Hygiene and Housekeeping Management Verification
OPRP 2 Management of Pest Control Verification
OPRP 3 Control of Visitors and Sub-Contractors Verification
OPRP 4 Management of Cleaning Verification
OPRP 5 Despatch and Distribution Verification
OPRP 6 Maintenance Verification
OPRP 7 Hygiene Policy Verification
OPRP 8 Hygiene Code of Practice Verification
OPRP 9 Glass Policy Verification
OPRP 10 Ingredients Foreign Body Control Policy Verification
OPRP 11 Metal Detection Verification
OPRP 12 Nut Handling Procedure Verification
OPRP 13 Control of Knives Verification
OPRP 14 Control of Brittle Materials Verification
OPRP 15 Glass & Brittle Material Breakage Procedure Verification
OPRP 16 Control of First Aid Dressings Verification
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HACCP Manual containing the HACCP Calculator
Sections included in the HACCP manual are as follows:
HM 1 HACCP System
HM 2 HACCP Team
HM 3 HACCP Prerequisites
HM 4 HACCP Scope and Product Information
HM 5 HACCP Intended Use
HM 6 HACCP Flowcharts
HM 7 HACCP Flowchart Verification
HM 8 Hazard Identification
HM 9 Hazard Assessment
HM 10 Identification and Assessment of Control Measures
HM 11 Identification of Critical Control Points (CCPs)
HM 12 Establishing Critical Limits for each CCP
HM 13 Establishing a Monitoring System for each CCP
HM 14 Establishing a Corrective Action Plan
HM 15 Establishing Verification Procedures
HM 16 Establishing HACCP Documents and Records
HM 17 Review of the HACCP Plan
HM 18 Flow Diagram
HM 19 Product Description
HM 20 Hazards
HM 21 HACCP Validation
HM 22 HACCP Plan
HM 23 HACCP Verification Audit Summary
HM 24 HACCP Calculator Guide Part 1
HM 25 HACCP Calculator Guide Part 2
HM 26 Hazard Assessment & Critical Control Point Calculator
HM 27 HACCP Definitions
HM 28 HACCP Verification Record
HM 29 HACCP Steering Group Review
HM 30 Raw Material Summary
HM 31 Finished Product Summary
HM 32 Decision Tree
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Our New Unique ISO 22000 HACCP Calculator
How the HACCP Calculator helps:

A few simple steps take you through the hazard assessment and
then significant hazards which require critical control point
assessment are automatically highlighted.
You do not need to refer to the hazard decision tree to assess
critical control points as all of the decision tree questions and
actions are included in the calculator.
It makes the process of determining a critical control point simple,
answer the questions at each stage and the calculator will show
when a step is a critical control point.
Simplifies the identification of Operational Prerequisite
Programmes
Saves time and hence money.
It enables you to present your HACCP assessment in a clear and
professional manner.
It automatically starts to generate a HACCP plan as you work
through your hazard assessment and critical control points.
All your HACCP information can be held in a single document.
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The HACCP Calculator contains a

comprehensive list of Biological,
Physical & Chemical Hazards and
Allergens
The HACCP Manual includes a comprehensive list of potential chemical,

biological and physical hazards which you can use as a checklist when
carrying out your hazard analysis.
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Introduction to ISO 22000 Training Module
A comprehensive training module including all the key elements of ISO
22000 in plain English:
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Introduction to ISO 22000 Training Module
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ISO 22000 Gap Analysis Checklists
A set of ISO 22000 Gap Analysis Checklists which are invaluable if you
are looking to achieve FSSC 22000 certification:
ISO 22000 Food Safety Management System Gap Analysis
Section 4
ISO 22000 Management Responsibility Gap Analysis Section 5
ISO 22000 Resource Management Gap Analysis Section 6
ISO 22000 Planning and Realization of Safe Products Gap
Analysis Section 7
ISO 22000 Validation, Verification and Improvement Gap Analysis
Section 8
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Free online support via e-mail
Our team of experts are here to support your food safety management
system implementation and certification.
Simon Timperley team@ifsqn.com
Tony Connor support@ifsqn.com
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Food Safety Management System Compliance Guides
Guides demonstrating compliance of the manual with each element of
ISO 22000 and PAS 220.
Food Safety Management System Compliance Summary - PAS 220
PAS 220 Requirements
FSSC 22000 Manual Procedures
4. Construction and layout of buildings

PRP 4.1 Design and Construction of
Buildings
PRP 4.2 Environment Prerequisite
Programmes
4.1 General requirements

4.2 Environment
4.3 Locations of establishments
PRP 4.3 Site Location and Standards
5. Layout of premises workspace

5.1General requirements
PRP 5.1 Layout of Premises and

Workspace
5.2 Internal design, layout and traffic

patterns
PRP 5.2 Internal Design and Layout
5.3 Internal structures
PRP 5.3 Internal Structure
5.4 Location of equipment
PRP 5.4 Equipment Design and Location
5.5 Laboratory facilities
PRP 5.5 Laboratory Facilities
5.6 Temporary/mobile premises and

vending machines
5.7 Storage of food, packaging materials,
ingredients and non food chemicals
PRP 5.6 Temporary Structures and

Vending Machine Facilities
PRP 5.7 Storage
6. Utilities air, water, energy

PRP 6.1 Site Services
6.2 Water supply
PRP 6.2 Control of Water Supply
6.3 Boiler chemicals
PRP 6.3 Control of Boiler Chemicals
6.4 Air quality ventilation
PRP 6.4 Control of Air Supply
6.5 Compressed air and other gases
PRP 6.5 Control of Compressed Air and
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Gases
6.6 Lighting
PRP 6.6 Lighting

7. Waste disposal
PRP 7.1 Waste Management
7.2 Containers for waste and inedible or

hazardous substances
PRP 7.2 Waste Container Management
7.3 Waste management and removal
PRP 7.3 Waste Disposal
7.4 Drains and drainage
PRP 7.4 Drainage Systems
8. Equipment suitability, cleaning and maintenance

PRP 8.1 Equipment Prerequisite

Programmes
8.2 Hygienic design
PRP 8.2 Equipment Hygienic Design
8.3 Product contact surfaces
PRP 8.3 Food Contact Surfaces
8.4 Temperature control and monitoring

equipment
8.5 Cleaning plant, utensils and
equipment
8.6 Preventive and corrective
maintenance
PRP 8.4 Monitoring Equipment

PRP 8.5 Equipment Cleaning
PRP 8.6 Maintenance Prerequisite
Programmes
9. Management of purchased materials

9.2 Selection and management of
suppliers
9.3 Incoming material requirements
(raw/ingredients/packaging)
PRP 9.1 Purchasing Prerequisite

Programmes
PRP 9.2 Supplier Approval and
Monitoring
PRP 9.3 Control of Incoming Materials
10. Measures for prevention of cross contamination

PRP 10.1 Prevention of Contamination
10.2 Microbiological cross contamination
PRP 10.2 Prevention of Microbiological

Contamination
10.3 Allergen management
PRP 10.3 Allergen Control System
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10.4 Physical contamination
PRP 10.4 Prevention of Physical

Contamination
11. Cleaning and sanitizing

PRP 11.1 Cleaning Prerequisite

Programmes
11.2 Cleaning and sanitizing agents and

tools
PRP 11.2 Cleaning Agents and Equipment
11.3 Cleaning and sanitizing programmes
PRP 11.3 Cleaning Procedures
11.4 Cleaning in place (CIP) systems
PRP 11.4 CIP Systems Prerequisites
11.5 Monitoring sanitation effectiveness
PRP 11.5 Monitoring of Cleaning

Effectiveness
12. Pest control

PRP 12.1 Pest Control Prerequisites
12.2 Pest control programmes
PRP 12.2 Pest Control Programme
12.3 Preventing access
PRP 12.3 Prevention of Pest Access
12.4 Harbourage and infestations
PRP 12.4 Prevention of Pest Harbourage
12.5 Monitoring and detection
PRP 12.5 Pest Monitoring
12.6 Eradication
PRP 12.6 Pest Eradication
13. Personnel hygiene and employee facilities

PRP 13.1 Personal Hygiene and Personnel
Facilities Prerequisites

13.2 Personnel hygiene facilities and
toilets
13.3 Staff canteens and designated
eating areas
PRP 13.2 Personnel Hygiene Facilities

PRP 13.3 Personnel Canteen Facilities
13.4 Work wear and protective clothing
PRP 13.4 Protective Work Wear
13.5 Health status
PRP 13.5 Medical Screening
13.6 Illness and injuries
PRP 13.6 Illness Reporting Systems
13.7 Personal cleanliness
PRP 13.7 Personal Cleanliness
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13.8 Personal behaviour
PRP 13.8 Personal Behaviour

14. Rework
14.2 Storage. Identification and

traceability
PRP 14.1 Rework Prerequisite

Programmes
PRP 14.2 Rework Storage Identification
and Traceability
14.3 Rework usage
PRP 14.3 Rework Usage Prerequisites
15. Product recall procedures

15.2 Product recall requirements
PRP 15.1 Product Recall Prerequisite

Programmes
PRP 15.2 Product Recall Procedure
Prerequisites
16. Warehousing
PRP 16.1 Storage Prerequisites
16.2 Warehousing requirements
PRP 16.2 Warehousing Prerequisites
16.3 Vehicles, conveyances and

containers
PRP 16.3 Despatch and Distribution

Prerequisites
17. Product information/consumer awareness

17.1 Product information
PRP 17.1 Product Information

Prerequisites
17.2 Labelling of pre-packaged foods
PRP 17.2 Product Labelling Controls
18. Food defence, biovigilance and bioterrorism

PRP 18.1 Food Defence System
18.2 Access controls
PRP 18.2 Access Controls
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10 part IFSQN Project 22000 Support Package
Containing all the project tools you will need to achieve ISO 22000
certification:
Understanding ISO 22000

Project Plan
Senior Management ISO 22000 Implementation Checklist
Food Safety Team: ISO 22000 Implementation Guide
Prerequisite Training
Codex GMP Training
ISO 22000 Requirements Training
HACCP Training
Internal Auditor Training
New ISO 22000 Training Software
Understanding ISO 22000

This one hour interactive training guide can be used to aid your staff in
understanding the ISO 22000:2005 standard. It includes:
The key elements to ensuring food safety

An explanation of prerequisite programmes
The principles of HACCP
ISO 22000 definitions
The documents required to meet the standard
And much more...
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Project Plan
A planning template listing a step by step process to implementing your
Food Safety Management System.
Senior Management Implementation Checklist

A Senior Management Implementation checklist that establishes your
Food Safety Management System fundamentals including Food Safety
Policies and Objectives. The checklist guides Senior Management:
in planning the establishment of the FSMS
in providing adequate support to establish the FSMS
in ensuring there is adequate infrastructure and work
environment
in allocating responsibility and authority
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Food Safety Team: ISO 22000 Implementation Guide
This presentation explains to the Food Safety Team exactly how to
implement an ISO 22000 compliant Food Safety Management System.
Prerequisite Training
An interactive and illustrated prerequisite programme training guide
including the requirements of PAS 220
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Codex GMP Training
An interactive and illustrated codex good manufacturing programme
training guide.
ISO 22000 Requirements Training

A training presentation that guides the food safety team through the ISO
22000 document requirements and matches these requirements to your
IFSQN Food Safety Management System.
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HACCP Training
An interactive and illustrated HACCP training presentation to train your
food safety team in the preliminary steps to a Hazard analysis, the
principles of HACCP and how to utilise the HACCP calculator in
implementing your HACCP system.
HACCP Implementation Guide - Step by step guides to implementing

your HACCP using our HACCP Calculator.
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Internal Auditor Training
An interactive ISO 22000 Internal Auditor presentation and an ISO 9001
quality management system internal auditing presentation for use in
training your internal auditors.
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New ISO 22000 Training Software
A set of four 1 hour multiple choice exams in HACCP, CODEX GMP,
Internal Auditing and Prerequisites to evaluate the effectiveness of your
training. The exams include an automatic scoring system and the
generation of graphic certificates to print out.
For more information on this package e-mail us at support@ifsqn.com
Click here to order the IFSQN FSSC 22000 Certification Package

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IFSQN FSSC 22000 Certification System Product Brochure

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IFSQN FSSC 22000 Certification System

This is our premiere package for Food Manufacturers looking to achieve

Food Safety Management System Procedures