FSMS Lead Implementer
In today’s globalized world, food safety is a critical priority for organizations and consumers alike. The LICQual ISO 22000:2018 FSMS Lead Implementer course equips learners with the knowledge and skills needed to implement and manage an effective Food Safety Management System (FSMS) in accordance with ISO 22000:2018 standards.
Learners gain a comprehensive understanding of food safety principles, hazard analysis, and risk management, ensuring that food products remain safe from production to consumption. The course emphasizes practical implementation, enabling learners to integrate ISO 22000:2018 requirements into existing systems, monitor compliance, and improve overall food safety performance.
Through this qualification, learners develop the ability to lead FSMS initiatives, manage food safety risks, and ensure regulatory compliance. By completing the course, learners acquire the expertise to drive organizational food safety improvements, enhance operational efficiency, and contribute to a safer food supply chain while advancing their professional career in the food industry.
Course Overview
Qualification Title
LICQual ISO 22000:2018 FSMS Lead Implementer
Total Units
6
Total Credits
40
GLH
120
Qualification #
LICQ2200125
Qualification Specification
To enrol in the LICQual ISO 22000:2018 FSMS Lead Implementer course, applicants should meet the following criteria:
- Age Requirement: Applicants must be at least 16 years old.
- Educational Requirements: A basic understanding of food safety principles and concepts is recommended.
- Experience: Applicants should have professional experience in food safety, quality management, or compliance roles.
- English Language Proficiency: Applicants should have a sufficient level of English language proficiency.
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200125-1 |
Introduction to ISO 22000 |
8 |
24 |
|
LICQ2200125-2 |
Food Safety Hazards |
8 |
24 |
|
LICQ2200125-3 |
Prerequisite Programs (PRPs) |
6 |
18 |
|
LICQ2200125-4 |
HACCP Principles |
6 |
18 |
|
LICQ2200125-5 LICQ2200125-6 |
Food Safety Management System (FSMS) Planning Documentation and Record Keeping |
6 6 |
18 18 |
By the end of this course, learners will be able to:
- Introduction to ISO 22000:
- Understand the purpose, scope, and structure of the ISO 22000 standard.
- Recognize the benefits of implementing ISO 22000 for food safety management.
- Learn the core principles of food safety management systems (FSMS).
- Food Safety Hazards:
- Identify and assess various food safety hazards, including biological, chemical, and physical hazards.
- Understand the sources and impacts of these hazards in the food production process.
- Learn methods for evaluating risk and controlling hazards.
- Prerequisite Programs (PRPs):
- Establish prerequisite programs (PRPs) such as sanitation, pest control, and personal hygiene.
- Understand the importance of PRPs in creating a hygienic environment for food production.
- Develop systems to prevent contamination and ensure food safety.
- HACCP Principles:
- Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
- Learn how to apply HACCP in identifying and controlling food safety hazards.
- Understand the steps involved in conducting a Hazard Analysis and establishing Critical Control Points (CCPs).
- Food Safety Management System (FSMS) Planning:
- Develop an FSMS implementation plan that aligns with ISO 22000.
- Set food safety objectives and identify key process control points.
- Define monitoring, verification, and corrective action procedures for FSMS.
- Documentation and Record Keeping:
- Establish systems for documenting and maintaining records to demonstrate compliance with ISO 22000.
- Understand the importance of traceability in food safety management.
- Learn how to facilitate audits and inspections through proper record-keeping.
This diploma is ideal for:
- Food Safety Managers: Responsible for developing and implementing FSMSs within food manufacturing, processing, and distribution organizations, ensuring compliance with ISO 22000 requirements and regulatory standards.
- Quality Assurance Managers: Overseeing quality management systems in food-related industries, ensuring that food safety measures are integrated into quality control processes and procedures.
- Production Managers: Seeking to implement food safety best practices and operational controls to prevent food contamination and ensure product safety throughout the production process.
- Supply Chain Managers: Responsible for managing food supply chains, ensuring that suppliers and vendors comply with food safety requirements and standards to maintain product integrity and safety.
- Regulatory Compliance Officers: Responsible for ensuring that organizations comply with food safety regulations and requirements, including ISO 22000, HACCP, and other industry-specific standards.
Assessment and Verification
All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.
To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.
Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.