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ISO 9001:2026 – Changes, Updates & Easy Implementation for the Food Industry

NEW FOR 2026!

Live Training: September 01, 2026

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

Training Course Outline:

The upcoming revision of ISO 9001:2026 brings new emphasis on risk management, sustainability, quality culture, digital transformation, and ethics & integrity within quality management systems. For the food industry, these changes represent both a challenge and an opportunity to strengthen systems, improve resilience, and align with evolving customer and regulatory expectations.

This practical training webinar explains the updates in ISO 9001:2026 and how they apply to food companies. Participants will learn how to interpret the new requirements, conduct a gap analysis, and implement changes step by step. The focus is on easy, actionable implementation — with templates, examples, and auditor insights — so that every attendee leaves with a clear plan to prepare their organization for the transition.

What Participants Will Learn:

• What has changed in ISO 9001:2026 compared to ISO 9001:2015.
• How the new version addresses quality culture, sustainability, resilience, and digitalisation.
• Implications for food industry companies and links with food safety standards.
• How to conduct a gap assessment and prepare an action plan.
• Practical steps for updating documentation, processes, and KPIs.
• How to integrate ISO 9001 with ISO and GFSI for combined audits.
• Auditor’s perspective: what certification bodies will expect during transition audits.
• Templates and tools to simplify implementation.

List of Topics Covered:

Part 1: Understanding ISO 9001:2026 Updates

• Key changes compared to ISO 9001:2015.
• Why the revision was needed: global quality, sustainability, and digitalisation trends.
• Alignment with ISO High-Level Structure (Annex SL).

Part 2: Enhanced Quality Culture, Risk & Sustainability Focus

• Enhanced Risk Management – updated requirements and practical methods (risk registers, FMEA, scenario planning).
• Sustainability and ESG – integrating environmental and social responsibility into quality objectives, management reviews, and supplier programs.
• Quality Culture – integrating the culture with the culture (Food Safety Culture)
• Links with food industry expectations on traceability, climate impact, and consumer trust.

Part 3: Digital Transformation & Ethics

• Digitalisation of quality systems – using software, dashboards, and automated workflows to manage documents, CAPAs, and KPIs.
• AI and data analytics – turning quality records into predictive insights.
• Ethics and Integrity – transparency, anti-corruption, responsible sourcing, and integrating values into QMS processes.
• Case examples: how digital and ethical approaches improve both compliance and culture.

Part 4: Implementation & Transition in the Food Industry

• Conducting a gap analysis against ISO 9001:2026 requirements.
• Updating documentation, processes, and KPIs step by step.
• Developing a transition plan and timeline for your company.
• Auditor’s perspective: what certification bodies will check during transition audits.
• Case Study: How a food company successfully transitioned to a revised ISO standard.

All Attendees Receive:

• Training slides (PDF) + ISO 9001:2026 gap analysis template.
• Example transition plan and sample updated procedures.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for advice.

Crisis Management & Communication in the Food Industry

NEW FOR 2026!

Live Training: April 28, 2026

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

Training Course Outline:

Food industry organizations must be prepared to respond quickly and effectively to crises such as product recalls, foodborne outbreaks, supply chain disruptions, cyber incidents, and reputational threats. Certification schemes such as FSSC 22000, IFS, BRCGS, SQF, and ISO 22000 require documented and tested crisis management procedures, including communication strategies.

This practical webinar provides participants with the tools to design, implement, and test a crisis management and communication plan. It covers legal and GFSI requirements, roles and responsibilities, and real-life communication strategies with internal staff, suppliers, regulators, customers, and the public. Participants will explore examples of successful and poor crisis communication in the food industry, with special focus on media handling, recall execution, and digital communication channels.

What Participants Will Learn

• Crisis management requirements in ISO and GFSI-recognized standards.
• How to design and test a crisis management system.
• Assigning roles, responsibilities, and escalation paths.
• Effective communication during crises – internally, with suppliers, with regulators, and with the public.
• AI in crisis management – using predictive analytics for risk identification and AI chatbots for communication support.
• Digitalisation of the crisis process – dashboards, automated alerts, and recall effectiveness tracking.
• Conducting crisis risk evaluation and prioritisation.
• Best practices for product recall and withdrawal communication.
• Real-world case studies: examples of successful and failed crisis responses.

List of Topics Covered:

Part 1: Standards & Requirements

• Crisis management requirements in ISO 22000, FSSC 22000, IFS, BRCGS, SQF.
• Regulatory expectations in the EU, USA, and other regions.
• Elements of a crisis management system – planning, testing, updating.

Part 2: Building a Crisis Management System

• Defining the crisis management team and assigning roles.
• Escalation procedures and decision-making hierarchy.
• Conducting simulations and mock crisis exercises.
• Linking crisis management with food defence, fraud, and business continuity planning.

Part 3: Communication During a Crisis

• Internal communication: staff updates, leadership messages, chain of command.
• Communication with suppliers and customers during disruptions.
• Managing communication with regulators and certification bodies.
• Media and public communication strategies – building clear, credible, and consistent messages.
• Case examples – good and bad crisis communication in the food industry.
• AI-assisted communication – using AI tools for drafting press releases, FAQs, and customer messaging.

Part 4: Product Recall & Withdrawal Communication

• Legal and certification requirements for recall/withdrawal communication.
• Developing and testing recall communication plans.
• Templates for recall letters, regulator notifications, and press releases.
• Digital recall systems – automated alerts, dashboards, KPI monitoring, and reporting.
• Using AI to track recall effectiveness and identify recurring risks.
• Lessons learned and continuous improvement cycle.

All Attendees Receive:

• Training slides (PDF) + crisis communication templates.
• Sample Crisis Management & Recall Plan (digital-ready).
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for support.

Food Fraud – Preventing Economically Motivated Adulteration

Next Live Training: March 24, 2026

Can't Wait?
Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

Food fraud is a global multi-billion-dollar problem that undermines consumer trust and poses serious health risks. From adulterated raw materials to counterfeit products, companies face growing challenges in safeguarding their supply chains. GFSI-recognized standards require a structured food fraud prevention program, including vulnerability assessment and mitigation plans.

This training course provides a practical roadmap for implementing food fraud controls, supported by digital monitoring, AI analysis of supplier and market data, and new fraud detection tools. Case studies from food industry supply chains demonstrate how to identify and mitigate fraud in real operations.

What Participants Will Learn:

• The scope of food fraud and economically motivated adulteration (EMA).
• Requirements in GFSI standards and US/EU Regulation
• How to perform a food fraud vulnerability assessment.
• Practical methods and digital tools to monitor fraud risks in raw materials and suppliers.
• The role of AI in analysing market trends, pricing anomalies, and fraud alerts.
• Developing a fraud mitigation plan and integrating it into supplier management.
• Case studies and lessons learned from high-risk commodities.

List of Topics Covered:

Part 1: Understanding Food Fraud Risks

• Global fraud trends and economic impact – adulteration, counterfeiting, mislabelling, dilution, substitution, and grey market issues.
• High-risk commodities – honey, oils, spices, milk powder, wine, fish, meat products, etc.
• Food fraud incidents and lessons learned – real cases showing the consequences of fraud on consumer health, brand reputation, and finances.
• Economically Motivated Adulteration (EMA) – why it happens, typical targets, and detection challenges.
• Drivers of fraud – economic pressure, weak supply chain visibility, and demand–supply imbalances.

Part 2: Standards, Requirements & Frameworks

• Food fraud in GFSI certification schemes – requirements of FSSC 22000, IFS, BRCGS, SQF, and GlobalG.A.P.
• ISO 22000 family links – how vulnerability assessment connects to HACCP and traceability (ISO 22005).
• Definitions and scope of food fraud – how it differs from food defence and food safety.
• Types of fraud – adulteration, substitution, counterfeiting, fraudulent labelling, and smuggling.
• Global guidelines and resources – FDA, EU, SSAFE, PAS 96, Codex.

Part 3: Practical Tools & Modern Approaches

• Preparation steps for Food Fraud Vulnerability Assessment (FFVA) – identifying raw material, supplier, and process vulnerabilities.
• Food fraud tools explained:
  • SSAFE – structured framework for vulnerability assessment.
  • FMEA (Failure Mode and Effects Analysis) – ranking fraud risks systematically.
  • PAS 96 – guidance on mitigation against intentional acts, adapted for fraud.
• Digital tools and databases – HorizonScan, RASFF, Decernis, USP Food Fraud Database.
• AI-driven monitoring – using machine learning to detect anomalies in supplier pricing, ingredient composition, and global trade flows.
• Blockchain & digital traceability – preventing fraudulent substitution through end-to-end visibility.

Part 4: Implementation, Measurement & Case Studies

• Case Study 1: Process-flow vulnerability assessment in a food production line – identifying weak points where adulteration could occur.
• Case Study 2: Raw material vulnerability in a confectionary supply chain – assessing fraud risk in flour, oils, and other.
• Developing and documenting a Food Fraud Mitigation Plan – setting realistic preventive measures.
• Using KPIs, dashboards, and supplier scorecards to track and report fraud risks.
• Auditor’s perspective – what certification bodies expect to see in food fraud prevention programs.
• Continuous improvement – integrating fraud monitoring into supplier evaluations and crisis management.

All Attendees Receive:

• Training slides (PDF) + food fraud templates.
• Example vulnerability assessment form.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for support.

Senior Management Commitment Module for Food Operations

The Senior Management Commitment Module for Food Operations includes comprehensive documentation and tools for Senior Management. All the Procedures and Records are in Microsoft Word format and can be edited.

These templates give you the foundations to develop your senior management documentation and assistance in developing a food safety culture saving you time and money getting your site up to speed.

Procedures included in the package:

• Management Commitment
• Food Safety Policy
• Food Safety Objectives
• Food Safety Culture
• Responsibility and Authority
• Management Review
• Complaint Management
• Product Recall
• Crisis Management

Supplementary Documentation and Tools:

• Food Safety Culture - Expected Behaviors Presentation for staff briefings and posters
• Sample Job Descriptions
• Complaint Analyzer & Instructions with Guidance on How to Reduce your Complaint Levels
• Sample Work Instruction Template
• Sample Records

Free Online Technical Support

One of the unique features of our packages is that we provide technical support.
This package includes online technical support and expertise to answer your questions and assist you in developing your Senior Management documentation and establishing a food safety culture.

Download the Product Brochure for more details.

SQF Fundamentals Implementation Package for Food Manufacturers

This documentation package is available for immediate download and is perfect for Food Manufacturers looking to meet the requirements of The SQF Fundamentals for Manufacturing which is a stepping stone to full SQF certification for small to medium sites and meets the GFSI Global Markets Program and provides a framework for establishing effective food safety management systems and building trust with customers and stakeholders.

This package is intermediate level and is written in accordance with the latest edition of CODEX Recommended International Code of Practice General Principles of Food Hygiene - HACCP System and Guidelines for its Application with tools enabling you to create your own food safety plans and implement good manufacturing practices.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

This package contains comprehensive top level Food Safety Management System procedures templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures. The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.

The IFSQN SQF Fundamentals Implementation Package for Food Manufacturers is ideal for organizations new to SQF certification and contains:

• Food Safety Management System Procedures - A comprehensive set of editable Food Safety Management System Procedures that are compliant with The System Elements for SQF Fundamentals for Manufacturing, Intermediate.

• Good Manufacturing Practice Template Procedures - A comprehensive set of editable Good Manufacturing Practice Templates that are compliant with Module 11: Good Manufacturing Practices for SQF Fundamentals for Manufacturing, Intermediate.

• Food Safety Plan Procedures & Tools - Comprehensive Food Safety (HACCP) Plan Procedure including our unique HACCP Calculator in accordance with CODEX General Principles of Food Hygiene - HACCP System and Guidelines for its Application including a new Decision Tree.

• Food Safety Record Templates - A wide range of easy to use Record Templates written in Microsoft Word (US English) format.

• Implementation Assistance - A range of implementation support tools including:
  
  Start-Up Guide - A guide to the contents of the package and their location
  
  Implementation Planner & Senior Management Implementation Forms - Tools to assist in kick starting your project and facilitate Senior Management plans for the development of your SQF Food Safety Management System.
  
  FSMS/GMP Training - Food Safety Management System Compliance PowerPoint Training Presentations which help you understand where all the documents provided ensure your Food Safety Management System complies with The SQF Fundamentals for Manufacturing.
  
  HACCP Training - PowerPoint Training Presentation based on CODEX General Principles of Food Hygiene - HACCP System and Guidelines for its Application including a new Decision Tree.
  
  Internal Auditor Training Presentations - Internal Auditor and Inspection (GMP Audit) PowerPoint Training Presentations and completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.
  
  Technical Support - One of the unique features of our packages is that we provide technical support. This package includes online technical support and expertise to answer your questions and assist you in developing your SQF Food Safety and Management System until your site has received your SQF Fundamentals Certificate.

Sample documents:

• IFSQN SQF Fundamentals Implementation Package for Food Manufacturers Start Up Guide Sample

New Product Development Module for Food Operations

The New Product Development Module for Food Operations includes practical product development documentation and tools from concept to finished product. All the Procedures and Records are in Microsoft Word format and can be edited. These New Product Development Templates give you the foundations to develop your NPD documentation, saving you time and money getting your NPD department up to speed.

Included in the package:

• Comprehensive NPD Procedure
• Product Development Plan Template
• Example Product Development Forms
• Finished Product Specification Examples
• Raw Material Specification Examples
• Product Assessment Templates

Free Online Technical Support

One of the unique features of our packages is that we provide technical support.
This package includes online technical support and expertise to answer your questions and assist you in developing your Product Development System using the module provided.

Download the Product Brochure for more details.

Laboratory Module for Food Operations

The Laboratory Module for Food Operations includes comprehensive Laboratory documentation and tools. All the Procedures and Records are in Microsoft Word format and can be edited. These Laboratory Management System Templates give you the foundations to develop your laboratory documentation, saving you time and money getting your laboratory up to speed.

Included in the package:

• Comprehensive Laboratory Quality Manual
  A Comprehensive Laboratory Quality Manual based on the requirements of ISO 17025 is included.
• Example Product Inspection, Product Release and Environmental Monitoring Procedures
• Laboratory Standard Method Template Examples
• Laboratory Audit Template
• Example Sample Plans

Supplementary Laboratory Records

Free Online Technical Support

One of the unique features of our packages is that we provide technical support.
This package includes online technical support and expertise to answer your questions and assist you in developing your Laboratory Management System.

Download the Product Brochure for more details.

Internal Audit Module for Food Operations

The Internal Audit Module for Food Operations includes comprehensive Internal Audit documentation and tools. All the Internal Audit Procedures and Records are in Microsoft Word format and can be edited.

Included in the package:

Food Safety Management System Internal Audit Procedures

• Internal Audit Procedure
• Inspection Procedure
• Corrective Action and Preventative Action Procedure
• Verification Activities Procedure
• Document Control Procedure
• Control of Records Procedure
• Product Identification Procedure
• Product Trace Procedure

The procedure templates form the basis of your Internal Audit System and save you many hours writing your own compliant procedures

Internal Audit and Inspection Forms

The module includes useful additional Internal Audit and Inspection Forms and Example Completed Internal Audit and Inspection Forms

Internal Audit Training

Internal Audit Training for one person is included in the module, see more details here:
https://www.ifsqn.com/forum/index.php/store/product/77-practical-internal-auditor-training-for-food-operations



Free Online Technical Support

One of the unique features of our packages is that we provide technical support.
This package includes online technical support and expertise to answer your questions and assist you in using the module to develop your Internal Audit System.

Download the Product Brochure for more details.

HACCP Module for Food Operations

The HACCP Module for Food Operations includes comprehensive HACCP documentation and tools. All the HACCP Procedures and Records are in Microsoft Word format and can be edited.

Included in the package:

HACCP (Food Safety) Procedures

• FS 1 HACCP System
• FS 1.1 HACCP Team
• FS 1.2 HACCP Scope
• FS 2 HACCP Prerequisites
• FS 3 HACCP Product Description and Relevant Information
• FS 4 HACCP Intended Use
• FS 5 HACCP Flow Diagrams
• FS 6 HACCP Flow Diagram Verification
• FS 7.1 Hazard Identification
• FS 7.2 Hazard Assessment
• FS 7.3 Identification of Control Measures
• FS 8 Identification of Critical Control Points (CCPs)
• FS 9 Establishing Validated Critical Limits for each CCP
• FS 10 Establishing a Monitoring System for each CCP
• FS 11 Establishing a Corrective Action Plan
• FS 12 Validating the HACCP Plan and Establishing Verification Procedures
• FS 13 Establishing HACCP Documents and Records

The procedure templates form the basis of your HACCP System and save you many hours writing your own compliant procedures

HACCP Calculator CODEX 2022 and HACCP Calculator Instructions

The module also contains the HACCP Calculator CODEX 2022 and HACCP Calculator Instructions. The HACCP Calculator is a great tool for summarising your entire HACCP Study in one file and is based on the latest CODEX HACCP Guidelines.

The HACCP Calculator facilitates Hazard Identification, Hazard Assessment and allows you to determine CCPs as per the latest CODEX 2022 Decision Tree.

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.

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.

Additional Sample HACCP Documents

The module also contains useful additional Sample HACCP Documents.

HACCP Training

HACCP Training for one person is included in the module, see more details here:
https://www.ifsqn.com/forum/index.php/store/product/71-practical-haccp-training-for-food-safety-teams



Free Online Technical Support

One of the unique features of our packages is that we provide technical support.
This package includes online technical support and expertise to answer your questions and assist you in using the module to develop your HACCP (Food Safety) System.

Download the Product Brochure for more details.

Environmental Monitoring Programs – From Risk to Digital Implementation

Next Live Training: October 20, 2026

Can't Wait?
Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

Environmental Monitoring Program (EMP) has become a mandatory pillar of food safety management, with GFSI schemes (FSSC 22000 v6, IFS Food v8, BRCGS Food v9, SQF 9) and legislation worldwide requiring documented, risk-based programs. Despite this, many facilities struggle with limited resources, unclear responsibilities, and difficulties integrating EMP into daily operations.

This training provides a practical, modern approach to designing and implementing Environmental Monitoring Programs. Participants will learn how to:

• Interpret and apply standard and legal requirements.
• Build a risk-based zoning and sampling plan tailored to their facility.
• Use AI and digital tools for data analysis, trend monitoring, and predictive modelling.
• Prepare for audits by understanding what certification bodies and customers expect.

The webinar combines technical microbiology insights with practical tools (templates, checklists, sampling plans), and includes real case studies to demonstrate how to set up and continuously improve your program.

What Participants Will Learn:

• Trends in microbiology and hygiene relevant to EMP.
• GFSI and legislative requirements for environmental monitoring.
• How to define production environments and risk zones.
• Practical tools for risk assessment, zoning, and sampling.
• Step-by-step guidance to build an effective EMP plan.
• How to collect, record, and evaluate environmental data.
• AI-driven approaches to trend analysis and predictive detection of hygiene issues.
• Digitalisation of EMP – dashboards, automated alerts, and record-keeping.
• How to handle non-conformities and corrective actions.
• Auditor’s perspective: evidence expected during certification and customer audits.

List of Topics Covered:

Part 1: Standards & Microbiological Foundations

• Trends in microbiology and hygiene in food production.
• Updates in certification schemes (GFSI, FSSC 22000, IFS, BRCGS, SQF).
• Legislative requirements (EU, FDA, Codex Alimentarius).
• Types of microbiological contaminants: pathogens, spoilage organisms, indicators.
• Case studies of incidents linked to inadequate hygiene and monitoring.

Part 2: Risk-Based Zoning & Program Design

• Defining the production environment and identifying risk areas.
• Creating risk-based environmental sampling zones (Zones 1–4).
• Tools for risk analysis and prioritisation (checklists, scoring models).
• Building a sampling plan: what to test, when, and how.
• Templates for EM program documentation and monitoring plans.

Part 3: Implementation, Digitalisation & AI

• Collecting and managing EM data effectively.
• Digitalisation of EM programs – software tools, dashboards, and alerts.
• AI applications in EM – predictive analytics for identifying contamination hotspots.
• Using automated trend analysis for proactive hygiene control.
• Integration of EM results with HACCP, verification, and management review.

Part 4: Auditing, Corrective Actions & Case Studies

• What certification bodies and customers expect during EM audits.
• Linking EM results to corrective and preventive actions.
• Reporting and KPI development for EM performance.
• Case Study 1: Implementation of EM in a ready-to-eat facility.
• Case Study 2: Using digital tools for EM trend analysis in a meat plant.
• Lessons learned and continuous improvement of EM programs.

All Attendees Receive:

• Training slides (PDF) and templates for risk zoning, sampling plans, and trend analysis.
• Example digital EM dashboard (demo format).
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for advice.

Modern Food Safety Culture – Implementation & Measurement

Next Live Training: June 23, 2026

Can't Wait?
Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

Training Course Outline:

This practical training webinar is designed for professionals who want to establish, measure, and continually improve Food Safety Culture in their organization. The course goes beyond awareness, providing hands-on methods, digital tools, and auditing insights that align with the latest GFSI requirements, Codex 2020 revisions, ISO standards, and global legislation.

At IFSQN, we focus on practical, implementable approaches. This training will guide you step-by-step through the process of building a resilient Food Safety Culture program, integrating it into your management system, and using data-driven methods to track improvement.

List of Topics Covered:

Part 1: Foundations & Requirements

• What Food Safety Culture means in 2026 (beyond awareness).
• How Food Safety Culture became a global requirement (Codex, GFSI, ISO 22000 family, legislation).
• ISO 22000 & ISO 9001:2026 links – integrating culture, leadership, and risk-based thinking.
• Cultural maturity models – how to recognize where your company stands.

Part 2: Implementation in Practice

• Designing a Food Safety Culture program that fits your company size and resources.
• Embedding culture into existing processes (HACCP reviews, management review, supplier evaluation, training programs).
• Practical employee engagement methods: structured communication, leadership behavior modeling, recognition programs.
• How to include contractors, temporary workers, and supply chain partners.

Part 3: Measurement & Improvement

• Modern evaluation tools: digital questionnaires, SSAFE, observation programs, culture KPIs.
• Going beyond surveys – how to validate results through audits and behavioral indicators.
• Using trend analysis and reporting dashboards to demonstrate improvement.
• Linking culture performance to management KPIs and sustainability goals (ESG).

Part 4: Audit & Continuous Development

• Auditor’s perspective: how certification bodies evaluate Food Safety Culture in 2026.
• Internal audits and leadership reviews as culture improvement drivers.
• Preparing evidence for GFSI/ISO audits – what documents and data to show.
• Case examples of successful Food Safety Culture transformation projects.

All Attendees Receive:

• Copy of training slides and updated practical templates.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to the webinar recording.
• Exclusive post-webinar contact with the presenter for clarification and advice.

SQF Implementation Package for Pre-processing of Plant Products - Edition 9

This comprehensive documentation package is available for immediate download and is perfect for Food Operations that pre-process plant products and are looking to meet SQF Food Safety Code: Edition 9. Everything you need to achieve SQF Certification!

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.

Included in the package:

• Food Safety Management System Procedures
  A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word (US English) format
• Good Manufacturing Practice Template Procedures
  A comprehensive set of editable Good Manufacturing Practice Templates written in Microsoft Word (US English) format
• Food Safety Record Templates
  A wide range of easy to use Record Templates written in Microsoft Word (US English) format
• Implementation Assistance
  An Implementation Workbook, Instructions, Training Presentations, Guidance and Technical Support

More Details of the Contents:

Food Safety Management System Procedures & Good Manufacturing Practice Template Procedures

The IFSQN SQF Food Safety Management System Package contains comprehensive top level Food Safety Management System procedures templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures.

These Food Safety Management System Templates match the clauses of the SQF Code and comply with Module 2 System Elements for Food Manufacturing and Module 10: Good Operating Practices for Pre-processing of Plant Products (Pack houses).

The documents are provided in Microsoft Word English (US) format and are easily edited to suit your organization.

Food Safety Record Templates

A wide range of easy to use Food Safety Record Templates written in Microsoft Word (US English) format. Additionally, there are also a range of sample validation and verification records. There are also allergen management, laboratory, HACCP and product development records.

Implementation Assistance

• A Start-Up Guide - Edition 9 of the Package includes a Start-Up Guide which will guide you through the contents of the package.
• An Implementation Workbook - Provides a step-by-step guide to developing your SQF Food Safety Management System.
• Guidance - The package includes Food Safety Management System Compliance PowerPoint Training Presentations. These will help you understand where all the documents provided ensure your Food Safety Management System complies with the SQF Code.
• SQF 9 Implementation Plan - An SQF 9 Implementation Plan is included and can be used by Senior Management to plan the development of your SQF Food Safety Management System
• HACCP Assistance - Additional Documentation & Tools
  There are supplementary instructions, a HACCP training presentation, guidance and documentation to supplement Food Safety Management System Document FS 2.4.3 Food Safety Plan (21 page HACCP procedural template) including the Hazard Analysis Tool and instructions
• Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality compliant with the requirements of ISO/IEC 17025 to compliment FS 2.4.4 Product Sampling, Inspection and Analysis. In Edition 9, the SQF Code requires internal laboratories that are used to conduct input, environmental, or product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025. The Laboratory Quality Manual will prove very useful to Laboratories that are new to the requirements of ISO/IEC 17025.
• Assistance with Supplier Risk Assessment - The package contains documentation and tools that supplement FS 2.3.4 Approved Supplier Program including a Supplier & Material Risk Assessment Template.
• Assistance with Food Defense Assessment - The package contains a Food Defense Threat Assessment Template to supplement FS 2.7.1 Food Defense Plan procedure.
• Assistance with Food Fraud Assessment - The package contains a Food Fraud Assessment Template to supplement FS 2.7.2 Food Fraud procedure.
• Assistance with Internal Auditor Training - The package includes Internal Auditor and Inspection (GMP Audit) PowerPoint Training Presentations. There are also completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.
• Assistance with Complaint Management - The package contains a Complaints Analyzer Template, Instructions and Guidance to supplement FS 2.1.3 Complaint Management procedure.
• Free Online Technical Support - One of the unique features of our packages is that we provide technical support. This package includes online technical support and expertise to answer your questions and assist you in developing your SQF Food Safety and Management System until you achieve certification.

Sample documents:

• IFSQN SQF 9 Food Safety Management System Implementation Workbook Sample
• IFSQN SQF 9 Food Safety Management System Start Up Guide Sample

FSSC 22000 Food Safety Management System for Storage & Transport - Version 5.1

This is our premiere package for Food Storage & Distribution Operations looking to achieve certification to the FSSC 22000 Certification Scheme - Version 5.1.

This really is our most complete Food Storage & Distribution documentation, project implementation and training support system...and all in one easy to use package.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

Included in the package:

• ISO 22000:2018 Compliant Food Safety Management System Procedures - A Comprehensive set of food packaging safety management system documents
• Food Safety Management System Record Templates
• Prerequisite Programmes Manual - A comprehensive set of prerequisite programmes covering those defined in ISO 22000, ISO/TS 22002-5 and the FSSC 22000 Scheme Additional Requirements
• Sample Validation and Verification Records
• HACCP Documentation including the Unique ISO 22000 HACCP Calculator
• A series of PowerPoint Training Presentations providing ISO 22000, HACCP, Internal Auditor & Prerequisite Programmes Training
• ISO 22000, ISO 22002-5 & FSSC Additional Requirements Gap Analysis Checklists
• Implementation Package Start Up Guide – See Sample
• FSSC 22000 Implementation Workbook
• Download Workbook Sample >>
• Free technical support via e-mail until you achieve certification

Note: This package covers Food Sector Category G Transport & Storage.

The scope of the package therefore includes the requirements of:

• ISO 22000:2018 Food safety management systems -- Requirements for any organization in the food chain
• Technical Specification ISO/TS 22002-5:2019 Prerequisite programmes on food safety - Part 5: Transport and storage
• Food Safety System Certification 22000 Version 5.1 November 2020, Part II: Requirements for Organizations to be Audited - Additional requirements

What you need to know about pest management and sanitation

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, and a certificate of attendance.

Instructor: Chelle Hartzer, BCE, PCQI, Consulting Entomologist, 360 Pest and Food Safety Consulting
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

You may have an in-house team that handles pest control or you may hire a thrid-party company to perform those services. Either way, you need to know how those programs work so they can be implemented effectively. This course will cover the basics of pest management plans, the key elements that need to be in place, and how they are being put into action.

You will learn about how to inspect for pests and what the inspections should look for. It will also discuss monitoring programs, the monitoring devices, and how to use the data that is collected to make educated pest management decisions based on pest thresholds. The most effective plan focuses on prevention and we will cover the steps you can take to avoid having pests become established at your site.

Whether you are performing pest control duties at your site or overseeing the team that does, you need to know the best way to build and execute a highly effective pest management plan to protect your site, your product, and your reputation.

All attendees receive:

• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording

The course is delivered in 8 sections:

1. Introduction to IPM
2. Sanitation basics
3. Monitoring and sanitation
4. Exclusion and sanitation
5. Corrective actions
6. Real-world examples (group problem solving)
7. Audit and federal guidelines
8. Online test consisting of 30 multiple choice questions covering the topics

List of topics covered:

• Integrated Pest Management
• Inspections/Audits
• Major pests
• Audit requirements
• Monitoring
• Exclusion
• Treatments
• Pest sighting logs
• Sanitation
• Paperwork necessary
• Thresholds
• Corrective actions
• Documentation
• Communication with Pest Management vendor
• Roles and responsibilities for pest management
• Making plan changes

Pest Management Monitoring – what it means for your facility and how to utilize it

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, and a certificate of attendance.

Instructor: Chelle Hartzer, BCE, PCQI, Consulting Entomologist, 360 Pest and Food Safety Consulting
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

At the IFSQN we pride ourselves on providing practical training rather than theoretical. We are pleased to announce an online webinar that you can attend and use to train your team in Integrated Pest Management and how to work with your pest management team. This interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of Integrated Pest Management (IPM) and specifically monitoring.

The webinar provides information on the basics of Integrated Pest Management (IPM) and delves into monitoring systems, monitoring reports, and how to utilize the information to implement prevention strategies. Even though most sites have a third party vendor that provides their pest management, it is essential to know how to interpret the information and data they provide from their services. The course will also include specific, real-world examples to work through and “problem solve”.

The course is suitable for food handlers, quality assurance, supervisors, managers, and HACCP/PCQI team members working in food manufacturing, food packaging, food handling, food storage or food distribution operations.

All attendees receive:

• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording

The course is delivered in 8 sections:

1. Introduction to Integrated Pest Management (IPM)
2. Monitoring systems – devices and placement
3. Thresholds
4. Monitoring reports
5. Corrective actions
6. Real-world examples (group problem solving)
7. Electronic monitoring
8. Online test consisting of 30 multiple choice questions covering the topics

List of topics covered:

• Integrated Pest Management
• Inspections/Audits
• Major pests
• Audit requirements
• Monitoring devices
• Pest sighting logs
• Monitoring system set up
• Device placement
• Paperwork necessary
• Thresholds
• Establishing thresholds
• Reading monitoring reports
• Interpreting reports
• Corrective actions
• Documentation
• Communication with Pest Management vendor
• Roles and responsibilities for pest management
• Introduction to electronic monitoring
• Making plan changes
• Integrating sanitation, exclusion, and inspections

Essentials in Petfood Safety

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, and a certificate of attendance.

This interactive online training webinar will enable participants to develop practical knowledge of the principles of establishing and maintaining an effective petfood safety management system. The webinar provides key insights, emphasizing the uniqueness of petfood safety in comparison to food safety.

Instructor: Dr. David Rosenblatt, Director of Learning, Sher Consulting & Training Ltd.
Facilitator: Simon Timperley, CEO, IFSQN

Cost per attendee: $197.00 USD

Training Course Outline:

The petfood industry has seen some devastating petfood safety incidents in recent years and is continuously struggling with recalls and customer complaints.

Most often, decision makers in the field of petfood safety learn the science of risk assessment through human food courses and learning events.

This is often a reasonable solution, however; petfood is not human food and many safety aspects unique to the petfood industry are not adequately covered.

The course is suitable for decision makers in manufacturing of all petfoods, with the exception of raw foods, which will not be covered.

In this course, we will cover the essentials of petfood safety, including unique aspects such as nutritional inadequacy, mycotoxicosis, human pathogens transferred through petfood, etc.

Participants will be able to apply risk based thinking following the principles of HACCP and HARPC and learn from petfood case studies.

All attendees receive:

• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording

The course is delivered in 6 sections:

• Introduction to petfood safety
• Prerequisite programs (PRPs) (GMPs)
• Identification and evaluation of hazards, including case studies
• Choosing and classifying control measures
• The petfood safety plan
• Online test consisting of 20 multiple choice questions covering the topics taught in the course

List of topics covered:

• Introduction to petfood safety management systems
• Resources for establishing PRPs
• Personal hygiene and zoning
• Cleaning and maintenance
• Risk based thinking methodology (HACCP/HARPC)
• Biological hazards
• Chemical hazards
• Nutritional hazards
• Control measures: CCPs and oPRPs
• Validation
• Critical limits
• Monitoring
• Corrections and corrective actions
• Verification and re-validation

IFSQN FSSC Development Program Food Safety Management System Implementation Package - Version 1

The IFSQN FSSC Development Program Food Safety Management System Implementation Package is a great value Food Safety Management System package that will provide any small business with key core food safety system procedures and records and help them on the way to FSSC 22000 certification.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The IFSQN FSSC Development Program Food Safety Management System Implementation Package has been designed cover the elements prescribed in the FSSC Development Program* which provides an independent Codex-based Program for third party assessment.

The Program is aligned with the Codex Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003) and the Global Food Safety Initiative (GFSI) Global Markets Program; is based on elements of ISO 22000 and the ISO/TS 22002-1 requirements and provides a pathway to achieving full FSSC22000 certification.

*The FSSC Development Program follows a stepwise approach, however it also allows organizations to remain at Level 1 meeting the food safety requirements aligned with the GFSI Global Markets Program Basic Level supplemented by Codex HACCP. The Level 2 requirements are in accordance with the GFSI Global Markets Program Foundation Level.

After a successful assessment, the Assessment Body will issue a Conformity Statement (Level 1 or 2) and the organization will be listed in the FSSC register of Conforming Organizations.
Source: www.FSSC22000.com

The package gives organizations a head start in developing their system and preparing for certification by enabling them to put in place procedures compliant with the FSSC Development Program:

• Fundamental Food Safety Procedures - A set of top level food safety management system documents are included
• Prerequisite Programs - A set of Fundamental Prerequisite Program Procedures are included
• A HACCP based System – Two tiers of HACCP documents are provided:
  • HACCP System Basic for Level 1 compliance
  • HACCP System Advanced for Level 2 compliance.
• HACCP/CCP Guidance - on how to manage and implement a HACCP system and determine critical control points (CCPs).
• Food Safety Records - A set of sample food safety management system records are included

As a bonus the Package is also backed up by expert support which is available to provide assistance in developing the system.

The Food Safety Management System documents are in Microsoft Word English (US) format, so easily adapted to suit any small business.

More details about the content:

Food Safety Management System Procedures are aligned with the FSSC Development Program requirements and are as follows:

FSF 1.1 Management Commitment
FSF 1.1 Appendix Food Safety Policy
FSF 1.1 Appendix Food Safety Objectives
FSF 1.2 Management Responsibility
FSF 1.2 Appendix Organizational Chart
FSF 1.2 Appendix Sample Job Descriptions
FSF 1.3 Management Support
FSF 1.3 Appendix Training Matrix
FSF 1.5 Communication
FSF 1.6A Specified Requirements
FSF 1.6A Appendix Sample Material Specification
FSF 1.6A Specified Requirements Appendix Material Acceptance Record
FSF 1.6B Specifications
FSF 1.6B Appendix Sample Specification
FSF 1.6C Product Release
FSF 1.7 General Documentation Requirements
FSF 1.7 Document Template Landscape
FSF 1.7 Document Template Portrait
FSF 1.8 Procedures
FSF 1.9 Product Traceability
FSF 1.9 Appendix Product Traceability – Batch Identification
FSF 1.10 Emergency Preparedness and Response
FSF 1.13 Control of Measuring and Monitoring
FSF 1.14 Handling of Potentially Unsafe Products
FSF 1.14 Appendix - Non-Conformance Log
FSF 1.14 Appendix - Non-Conformance Notification
FSF 1.15 Product Withdrawal and Recall
FSF 1.15 Appendix – Recall Template
FSF 1.16 Nonconformity and Corrective Action
FSF 1.16 Appendix - Corrective Action Request
FSF 1.17 Complaint Handling
FSF 1.17 Appendix - Complaint Investigation Form
FSF 1.17 Annual Complaints Analyzer
FSF 1.17 Annual Complaints Analyzer Instruction

The Prerequisite Programs are pre-fixed PRP aligned with the FSSC Development Program requirements and are as follows:

PRP 2.1 Construction and Layout of Buildings
PRP 2.2 Premises and Workspace
PRP 2.3 Utilities
PRP 2.4 Waste Management
PRP 2.5A Equipment
PRP 2.5B Maintenance
PRP 2.6 Purchasing
PRP 2.6 Appendix Purchasing Assessment Template
PRP 2.7 Preventing Contamination and Cross-Contamination
PRP 2.8 Allergen Management
PRP 2.8 Appendix Allergen Management Tool
PRP 2.9 Cleaning and Sanitizing
PRP 2.9 Appendix Cleaning Procedure
PRP 2.9 Appendix Cleaning Schedule
PRP 2.10 Pest Control
PRP 2.11A Personal Hygiene
PRP 2.11B Personnel Facilities
PRP 2.12 Product Rework
PRP 2.14 Warehousing
PRP 2.15 Product Labelling
PRP 2.16 Food Defense
PRP 2.16 Threat Assessment & Plan
PRP 2.17 Product Analysis

Also includes GMP Inspection Training Guide and Inspection Form

HACCP System Advanced - Documents

HACCP 0 HACCP System Overview
HACCP Prelim 1 HACCP Team
HACCP Prelim 2 Product Descriptions & Scope
HACCP Prelim 3 Intended Use
HACCP Prelim 4 Flow Diagrams
HACCP Prelim 4 Appendix 1 Flow Diagram
HACCP Prelim 5 Flow Diagram Verification
HACCP Principle 1 Hazard Analysis
HACCP Principle 2 Determine Critical Control Points
HACCP Principle 3 Establishing Critical Limits and Action Criterion
HACCP Principle 4 Establishing Monitoring Systems for CCPs & OPRPs
HACCP Principle 5 Establishing a Corrective Action Plan
HACCP Principle 6 Establishing Verification Procedures
HACCP Principle 7 Establishing HACCP Documents and Records

Also includes document samples, HACCP Tool ISO 22000, HACCP Tool Instructions and HACCP Training Guide ISO 22000 Module 2018.

HACCP System Basic - Documents

HACCP 0 HACCP System
HACCP 1 Hazard Assessment

Also includes document samples and HACCP Training Guide.

FSMS Record Templates

A set of 40 sample food safety management system records in Microsoft Word English (US) format are included.


Sample content:

• IFSQN FSSC Development Program Guide Sample

Complaint Management & Performance Improvement Training

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, end-of-course test, and a certificate of attendance.

This webinar will enable participants to develop practical knowledge of complaint management. The webinar provides instruction on how to implement a complaint management system, how to investigate complaints, how to collate complaint data and how to analyze complaint data using the complaint trend analysis tools provided to identify areas of concern that need to be addressed and opportunities for improvement.

Instructor: Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

Complaint handling is included in Food Safety Management Requirements of the GFSI Guidance Document and as such is a compulsory element of GFSI benchmarked standards including BRC, SQF, IFS and FSSC 22000.

The capture and analysis of complaints is a tool for identifying deficiencies in the effectiveness of your food safety management system. Complaint levels are a key performance indicator and reflect the effectiveness of the food safety management system. Customer complaints can provide an insight into site performance and any areas that may require greater focus.

Effective complaint management requires procedures to ensure that customer complaints are captured, recorded, investigated, responded to, complaint trends are investigated and corrective and/or preventive actions. Actions should be proportionate to the seriousness and frequency of the problems identified and carried out promptly by appropriately trained staff.

In this webinar, we will cover the elements of a complaint management system and show how analysis of complaints can provide useful information to identify and correct non-conformity and demonstrate continuous improvement.

We will show you tried and trusted systems, that have been developed over 25 years, to analyze complaint data to identify food safety issues and adverse trends in complaints. The training includes an Annual Complaint Analyzer which will assist participants in future Complaint Analysis and Complaint Performance Improvement.

There will be practical examples demonstrated and a question and answer session to discuss any difficulties that you may have with complaint management and performance improvement.
The course is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.

All attendees receive:

• A copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate
• Complaint Procedure and Investigation Form Templates
• Complaint Analysis Templates
• Annual Complaint Trend Analyzer
• 30-day access to the webinar recording

The training is delivered in six sections:

• Introduction - Importance of Complaint Management
• GFSI & GFSI Benchmarked Standards Complaint Management Requirements
• Establishing an Effective Complaint Management System
• How effective Good Manufacturing Practices and Factory Inspections reduce complaint numbers
• Analysis of Complaints
• Complaint Performance Improvement

Complaint Management topics covered:

• Attitude
• The Process
• Communication Channels
• On Pack Information
• Capture/Receipt
• Complaint Form
• Initial Response
• Investigation
• Corrective Action
• Response

Complaint Performance Improvement topics covered:

• Summarizing complaints by product and type
• Complaint analysis (week, month, year)
• Complaint trend analysis
• Implementing actions to improve your complaint performance
• Complaint Trend Analysis Tool!

Food Defence – Protecting Food from Intentional Contamination

Next Live Training: April 07, 2026

Can't Wait?
Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

In today’s interconnected food supply chain, intentional contamination, sabotage, and terrorism are real risks that can disrupt business and harm consumers. Certification schemes such as FSSC 22000, IFS, BRCGS, SQF, and GlobalG.A.P. all require structured food defence programs.

This training webinar provides practical, step-by-step guidance on how to implement and maintain a food defence plan that meets GFSI and regulatory requirements. Participants will explore threat assessment tools, digital monitoring methods, and AI-driven threat detection. Case studies from food industries will demonstrate how to apply food defence measures in practice.

What Participants Will Learn

• The meaning and scope of food defence in 2026.
• GFSI and regulatory requirements for food defence plans.
• How to conduct threat assessments using structured tools.
• How to develop mitigation plans that are practical and effective.
• How to perform simulations and test food defence plans.
• Case studies of incidents and lessons learned.
• The role of AI, digital surveillance, and access control systems in modern food defence.
• Crisis readiness: handling intentional contamination threats during pandemics, labour shortages, or geopolitical risks.

List of Topics Covered:

Part 1: Understanding the Threat Landscape

• Global threats and evolving trends – terrorism, sabotage, activism, disgruntled employees, and insider risks.
• Historical incidents and lessons learned – examples of intentional contamination in food supply chains.
• Impact of globalisation – longer supply chains, greater exposure to vulnerabilities.
• Emerging risks – geopolitical instability, pandemics, labour shortages, cyber-attacks on food production.

Part 2: Standards, Requirements & Frameworks

• Food defence in GFSI certification schemes – what FSSC 22000, IFS, BRCGS, SQF, and GlobalG.A.P. require.
• Definitions and scope of food defence – differentiating it from food fraud and food safety.
• Types of intentional contamination – biological, chemical, physical, radiological.
• Categories of attackers and their motives – malicious insiders, disgruntled staff, criminals, terrorists.
• Global guidelines and regulatory frameworks – FDA (IA Rule, Food Defense Plan Builder), EU requirements, PAS 96.

Part 3: Practical Tools & Modern Approaches

• Preparation steps for Threat and Vulnerability Assessment (TVA) – identifying vulnerable points, ranking risks, and setting priorities.
• Food defence tools explained:
  • FDA FDPB – structured threat assessment.
  • CARVER+Shock – evaluating attractiveness of targets.
  • FMEA (Failure Mode and Effects Analysis) – adapting a quality tool to food defence.
  • PAS 96 – practical guidance on threat mitigation.
• Modern digital surveillance – cameras, access control, biometrics.
• AI-driven monitoring – predictive modelling of anomalies in production behaviour, digital traceability, and employee movement monitoring.

Part 4: Implementation, Measurement & Case Studies

• Case Study 1: Developing and implementing a food defence plan in a meat processing facility – identifying vulnerable steps, applying mitigation, and validating effectiveness.
• Case Study 2: Food defence in a catering industry facility – insider risks, raw material handling, and transport vulnerabilities.
• Maintaining and improving programmes – setting KPIs, building dashboards, and conducting internal audits.
• Integrating food defence into business continuity and crisis management – how to respond during pandemics, strikes, or supply disruptions.
• Continuous improvement cycle – reviewing incidents, updating TVAs, and engaging leadership.

All Attendees Receive

• Training slides (PDF) + food defence templates.
• Sample threat assessment checklist.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for support.

ISO 22000 Food Safety Management System - Food Service Edition

This is a tailor-made food safety management system implementation package for Catering Outlets, Food Service Operations, Hotels and Restaurants. This is our premiere package for Food Service Operations looking to achieve certification to ISO or FSSC 22000.
This package enables compliance with the requirements of ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain, Technical Specification ISO/TS 22002-2:2013 Prerequisite programmes on food safety - Part 2: Catering and FSSC 22000 Certification Scheme Additional Requirements.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The Food Service FSSC 22000 2018 Certification Package includes:

• Food Safety Management System Procedures compliant with ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain
• Food Safety Management System Records
• Prerequisite Programmes Manual compliant with Technical Specification ISO/TS 22002-2:2013 Prerequisite programmes on food safety - Part 2: Catering
• HACCP Manual including the ISO 22000 HACCP Calculator
• A set of PowerPoint Training Presentations covering ISO 22000, CODEX & Good Practices, HACCP and Internal Audits
• ISO 22000/22002/CODEX Gap Analysis Checklists
• New FSSC 22000:2018 Implementation Workbook to guide the implementation of your FSSC 22000:2018 compliant Food Safety Management System
• Free online support via e-mail

Sample content:

• Food Service FSSC 22000 Food Safety Management System Start Up Guide Sample
• Food Service FSSC 22000 Food Safety Management System Implementation Workbook Sample

Webinar Collaboration

We’ll work with you to design, promote and deliver an engaging webinar that delivers results.

Webinar collaboration includes:

• Assist with content development
• Co-branded slides and promotional material
• Website, email & social media promotion
• Facilitating and recording of the webinar
• Guaranteed minimum 500 qualified registrants
• Full lead data delivery
• Distribute the recording to our subscriber database
• Host the recording in the IFSQN Videos Library

SQF (& FSMA) Implementation Package for Food Manufacturers - Edition 9 (2023 Update)

This comprehensive documentation package is available for immediate download and is perfect for Food Manufacturers looking to meet SQF Food Safety Code: Food Manufacturing Edition 9 and the SQF Addendum for the Preventive Controls for Human Food Rule. Everything you need to achieve SQF Certification!

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

See SQF Earns Recognition by the U.S. Food and Drug Administration - FDA FSMA Preventative Controls of Human Food Rule for further information on how sites that achieve SQF Certification with the SQF FSMA addendum benefit from increased confidence that SQF adequately addresses applicable FDA food safety requirements.

This 2023 Version of the IFSQN SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers has also been updated in accordance with CODEX Recommended International Code of Practice General Principles of Food Hygiene 2022 Edition HACCP System and Guidelines for its Application which includes a New Decision Tree.

The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.

Included in the package:

• Food Safety Management System Procedures - A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word (US English) format
• Good Manufacturing Practice Template Procedures - A comprehensive set of editable Good Manufacturing Practice Templates written in Microsoft Word (US English) format
• Food Safety Record Templates - A wide range of easy to use Record Templates written in Microsoft Word (US English) format
• Implementation Assistance - A range of tools including a Start-Up Guide, An Implementation Workbook, Instructions, Training Presentations, Guidance and Technical Support

More Details of the Contents:

Food Safety Management System Procedures & Good Manufacturing Practice Template Procedures

The IFSQN SQF & FSMA Food Safety Management System Package contains comprehensive top level Food Safety Management System procedures templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures.

These Food Safety Management System Templates match the clauses of the SQF Code and comply with System Elements for Food Manufacturing and Module 11 Good Manufacturing Practices for Processing of Food Products, SQF Addendum for the Preventive Controls for Human Food Rule and CODEX COP HACCP System and Guidelines for its Application 2022 Edition.

The documents are provided in Microsoft Word English (US) format and are easily edited to suit your organization.

Food Safety Record Templates

A wide range of easy to use Food Safety Record Templates written in Microsoft Word (US English) format. Additionally, there are also a range of sample validation and verification records.
There are also allergen management, laboratory, HACCP and product development records.

Implementation Assistance

• A Start-Up Guide - Edition 9 of the Package includes a Start-Up Guide which will guide you through the contents of the package.
• An Implementation Workbook - Provides a step-by-step guide to developing your SQF Food Safety Management System.
• Guidance - The package includes Food Safety Management System Compliance PowerPoint Training Presentations. These will help you understand where all the documents provided ensure your Food Safety Management System complies with the SQF Code.
• SQF 9 Implementation Plan - An SQF 9 Implementation Plan is included and can be used by Senior Management to plan the development of your SQF Food Safety Management System
• HACCP Assistance – Additional Documentation & Tools
• There are supplementary instructions, a HACCP training presentation, guidance and documentation to supplement Food Safety Management System Document FS 2.4.3 Food Safety Plan (21 page HACCP procedural template) including the SQF 9 CODEX FSMA HACCP Calculator 2023 and instructions.
• Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality Manual compliant with the requirements of ISO/IEC 17025 to compliment FS 2.4.4 Product Sampling, Inspection and Analysis. In Edition 9, the SQF Code requires internal laboratories that are used to conduct input, environmental, or product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025. The Laboratory Quality Manual will prove very useful to Laboratories that are new to the requirements of ISO/IEC 17025.
• Assistance with Supplier Risk Assessment - The package contains documentation and tools that supplement FS 2.3.4 Approved Supplier Program including a Supplier & Material Risk Assessment Template.
• Assistance with Food Defense Assessment - The package contains a Food Defense Threat Assessment Template to supplement FS 2.7.1 Food Defense Plan procedure.
• Assistance with Food Fraud Assessment - The package contains a Food Fraud Assessment Template to supplement FS 2.7.2 Food Fraud procedure.
• Assistance with Internal Auditor Training - The package includes Internal Auditor and Inspection (GMP Audit) PowerPoint Training Presentations. There are also completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.
• Assistance with Complaint Management - The package contains a Complaints Analyzer Template, Instructions and Guidance to supplement FS 2.1.3 Complaint Management procedure.
• Free Online Technical Support - One of the unique features of our packages is that we provide technical support. This package includes online technical support and expertise to answer your questions and assist you in developing your SQF Food Safety and Management System until you achieve certification.
• FSMA Hazard Analysis & Preventive Controls
• ​There is an SQF FSMA and Preventive Controls Presentation which gives Guidance for the Implementation of the Preventive Controls in addition to Critical Control Points and developing a Food Safety Plan.
• The HACCP documentation, guidance and tools provided assist with the Identification of CCPs and Preventive Controls enabling you to create your Food Safety Plans
• There is Guidance for the Implementation of Supply Chain Controls
• Follow the step by step guide to implementing your HACCP/Food Safety Plans using the documents and tools provided.

Sample documents:

• IFSQN SQF 9 & FSMA Food Safety Management System Implementation Workbook 2023 Update Sample
• IFSQN SQF 9 & FSMA Food Safety Management System Start Up Guide 2023 Update Sample

Best Practices in Preventive Controls for Food Safety

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Preventive controls, good manufacturing practices and prerequisite programmes are terms used to prescribe fundamental food safety requirements that create a sound base for food safety management. This webinar covers best practices in establishing fundamental food safety controls that are prescribed in legislation such as the FSMA and GFSI Benchmarked Standards such as BRC, FSSC 22000, SQF and IFS.

Instructor:
Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

The Best Practices in Preventive Controls for Food Safety Webinar is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.

The training webinar may be used as part of an introduction to food safety controls or as a refresher for staff as part of an ongoing food safety training program.

The training program consists of a 3 hour webinar with polls and question and answer sessions. After the webinar there is a 25 minute online exam consisting of 25 multiple choice questions covering the topics taught in the course. An IFSQN Academy certificate is awarded to all candidates that pass the exam.

All attendees receive:

• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording

Topics include:

Hazards and Sources of Contamination
Plant and grounds
Equipment and utensils
Personnel Facilities
Layout, Product Flow and Segregation
Warehousing and distribution.
Personnel Controls
Sanitation
Pest control
Waste control
Maintenance
Supplier Approval and Monitoring
GMP Inspections
Product Trace
Product Labelling & Print Control
Product Inspection
Operational controls
Physical and chemical controls
Preventing cross-contamination
Allergen Management
Food by-products for use as animal food
Food Defence
Food Fraud
Recall plan
Business Continuity
Preventive control - Monitoring, Corrective actions and corrections, Verification and Validation.
Training

Implementing ISO & FSSC 22000

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

The Implementing ISO & FSCC 22000 Live Training Webinar is an INTERMEDIATE LEVEL program covering all the elements of implementing an ISO 22000 or FSSC 22000 food safety management system and is suitable for anyone involved in food manufacturing, storage and/or food distribution operations wishing to comply with ISO 22000 or FSSC 22000 requirements.

Instructor:
Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

The object of the course is to develop knowledge and understanding of the ISO 22000 standard, the FSSC 22000 Certification Scheme and best practices in implementing a compliant food safety management system. The course also covers the selection and assessment of control measures as per ISO 22000 requirements and how control measures are categorized as being managed through prerequisites, operational PRP(s) or by the HACCP plan. Competency and understanding is verified by online exam upon completion of the course.

The live webinar will include question and answer sessions throughout and a video recording will be available to watch for up to 30 days after the webinar.

All attendees receive:

• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording

How is the course delivered?

The course is delivered in 10 parts including 9 presentations

• Introduction to ISO 22000
• ISO 22000 Document Requirements
• Understanding ISO 220000
• Implementing ISO 22000 Food Safety Team Guide
• CODEX Code of Practices
• Prerequisite Programmes
• Operational Prerequisite Programmes
• HACCP Implementation
• Additional Requirements for FSSC 22000 Certification
• Online Exam

What is the Assessment Criteria?

Each candidate is assessed by a 30 minute online exam. An individual login is provided for each candidate and the questions are varied and randomized. The exam consists of 30 multiple choice questions covering the topics taught in the course. A mark of 70% or more is required to receive a certificate.

Topics include:

ISO 22000 Requirements

4. Food Safety Management System
4.1 General Requirements
4.2 Documentation
4.2.2 Document Control
4.2.2 Document Control
4.2.3 Record Control
5. Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 FSQMS Planning
5.4 Responsibility & Authority
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Contingency preparedness and response
5.8 Management Review
6. Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.2 Competence, Awareness and Training
6.3 Infrastructure
6.4 Work Environment
7. Planning and Realisation of Safe Products
7.1 General Planning and Realisation of Safe Products
7.2 Prerequisite Programmes:
a) construction and lay-out of buildings and associated utilities
b) lay-out of premises, including workspace and employee facilities
c) supplies of air, water, energy and other utilities
d) supporting services, including waste and sewage disposal
e) the suitability of equipment and its accessibility
f) management of purchased materials, supplies, disposals and handling of products
g) measures for the prevention of cross contamination
h) cleaning and sanitizing
i) pest control
j) personnel hygiene
k) other aspects as appropriate
7.3 Preliminary steps to enable Hazard analysis
7.4 Hazard Analysis
7.5 Operational Control
7.5 Establishing the Operational PRPs
7.5 Establishing the Operational Pre-requisites
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information and documents specifying the PRP(s) and HACCP plan
7.8 Verification Planning
7.9 Traceability System
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially unsafe products
7.10.4 Withdrawals
8. Validation, Verification and Improvement of the FSMS
8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 FSQMS Verification
8.4.1 Internal audits
8.4.2 Evaluation of Individual Verification results
8.4.3 Analysis of results of Verification activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 FSQMS updating

FSSC 22000 Requirements

ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food Manufacturing Programmes
Additional FSSC Requirements

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