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Practical Internal Auditor Training for Food Operations

Next Live Training: June 05, 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, end-of-course test, and a certificate of attendance.

This interactive online training webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team. The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal audit.

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

Cost per attendee: $97.00 USD

Training Course Outline:

Internal auditing 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.

Internal auditing is a tool to verify the effectiveness of the food safety management system, identify and correct non-conformity and demonstrate continuous improvement.

This interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team.

The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal audit.

The course is suitable for all personnel working in food manufacturing, 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 Internal Auditing
2. Auditing Documentation
3. Audit Scheduling and Risk Assessment
4. Internal Audit Procedure including preparation, reporting and practical audit examples
5. Guidelines for Auditing Management Systems based on ISO 19011
6. GFSI and GFSI Benchmarked Standards Internal Audit Requirements
7. Internal Audit Exercise
8. Online test consisting of 30 multiple choice questions covering the topics taught in the course.

List of topics covered:

• Introduction to Internal Auditing
• Auditing Document Control
• Auditing Record Control
• The Role of the Internal Auditor
• Setting up an Internal Audit Programme
• Audit Risk Assessment
• Internal Auditor Attributes
• How to create an Audit Checklist
• Categorizing Non-conformities
• Audit Preparation
• Typical Internal Audit Procedure
• Internal Audit Reporting
• Sample Internal Audit Reports
• Sample Non-conformance Reports
• Guidelines for Auditing Management Systems based on ISO 19011
• Purpose of Internal Audits
• GFSI and GFSI Benchmarked Standards Internal Audit Requirements
• Internal Audit Examples
• Good Manufacturing Practice Audit Example
• Sample Audit Plans
• Sample Internal Audit Risk Assessments
• Internal Auditor Tips
• Internal Auditor Do’s and Don’ts
• Sample Audit Checklists
• Practical Exercises – Internal Audit Scenarios

Lifetime Premium Membership

Upgrade your IFSQN membership and gain instant access to the exclusive areas and premium features of the website.

Membership upgrades can be purchased as a 3-month, annual or lifetime option and will enable you to:

- Access the Files Library
- Download the Presentation Slides and obtain a Certificate of Attendance for all Food Safety Fridays webinars
- Contact other members via the personal messaging system
- Edit your profile
- Edit your signature, including business information, contact details and link to your website
- Display the IFSQN Contributor Rosette in your forum profile

Practical HACCP Training for Food Safety Teams

Next Live Training: May 15, 2026

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Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, end-of-course test, and a certificate of attendance.

The Practical HACCP for Food Safety Teams Training webinar is suitable for training your food safety (HACCP) team members in Good Hygienic Practices and HACCP implementation as per the requirements of GFSI benchmarked standards including the SQF Food Safety Code and BRCGS Global Standards for Food Safety.

This 4-hour interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of food safety and HACCP systems also including guidance on Good Hygiene Practices and Application of the HACCP System as per CODEX Recommended International Code of Practice General Principles of Food Hygiene 2022 including a new Decision Tree and HACCP Worksheet.

Instructor: Tony Connor, Chief Technical Advisor, IFSQN
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 food safety team in HACCP implementation and GMP best practices. This interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of food safety and HACCP systems.

The webinar provides instruction on how to implement a HACCP system from preliminary steps to documenting a Food Safety Plan with CCPs and Preventive Controls. Due to popular demand a section on How the FSMA affects HACCP - Hazard Identification, Evaluation and Preventive Controls is now included.

The course is suitable for food handlers, supervisors, managers and HACCP 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 7 sections:

1. Introduction to HACCP
2. Types of Contamination
3. Definitions
4. Good Hygienic Practices/Good Manufacturing Practices
5. HACCP Principles and Developing a HACCP/Food Safety Plan
6. How the FSMA affects HACCP - Hazard Identification, Evaluation and Preventive Controls
7. Online test consisting of 30 multiple choice questions covering the topics taught in the course.

There are interactive exercises to do at the end of each stage including identifying sources of contamination, corresponding control measures to prevent contamination and hazard/control measure assessment.

List of topics covered:

• Introduction to HACCP
• Why Food Safety is important
• CODEX General Principles of Food Hygiene
• Types of contamination
• Where contamination comes from
• Types of Hazard
• Biological Hazards
• Common food poisoning bacteria
• Chemical Hazards
• Physical Hazards
• HACCP Terms and Definitions
• The HACCP team
• Product Description
• Intended Use
• Consumers
• HACCP Scope
• Process Flow Diagram
• Flow Diagram Verification
• Prerequisite Programs
• Conducting a hazard analysis
• Hazard Assessment
• Identifying the Critical Control Points
• HACCP Decision Tree
• Establishing Critical Limits
• Preventive Controls
• Validation
• Establishing a Monitoring System
• Establishing Corrective Actions
• Establishing HACCP Documentation
• Verification

Annual Premium Membership

Upgrade your IFSQN membership and gain instant access to the exclusive areas and premium features of the website.

Membership upgrades can be purchased as a 3-month, annual or lifetime option and will enable you to:

- Access the Files Library
- Download the Presentation Slides and obtain a Certificate of Attendance for all Food Safety Fridays webinars
- Contact other members via the personal messaging system
- Edit your profile
- Edit your signature, including business information, contact details and link to your website
- Display the IFSQN Contributor Rosette in your forum profile

3 Month Premium Membership

Upgrade your IFSQN membership and gain instant access to the exclusive areas and premium features of the website.

Membership upgrades can be purchased as a 3-month, annual or lifetime option and will enable you to:

- Access the Files Library
- Download the Presentation Slides and obtain a Certificate of Attendance for all Food Safety Fridays webinars
- Contact other members via the personal messaging system
- Edit your profile
- Edit your signature, including business information, contact details and link to your website
- Display the IFSQN Contributor Rosette in your forum profile

Supplier Evaluation & Auditing in the Modern Supply Chain

Next Live Training: May 19, 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

This practical training webinar is designed for quality, food safety, and procurement professionals who need to evaluate and audit suppliers effectively in a rapidly changing global supply chain. In 2026, supplier management is not only about compliance but also about using data, digital tools, and AI to anticipate risks, ensure resilience, and strengthen partnerships.

The course shows how to move beyond “tick-box” supplier audits and build a risk-based, digital supplier management program that addresses food safety, fraud, sustainability, and business continuity. Participants will gain insight into AI-powered risk assessment, digital monitoring tools, and remote auditing techniques, as well as receive templates and checklists they can apply immediately.

What Participants Will Learn:

• GFSI, ISO 22000, and ISO 9001:2026 requirements for supplier approval and monitoring.
• How to use AI and digital platforms to evaluate supplier risk and detect anomalies.
• Designing a risk-based supplier scorecard (product, process, country, fraud, ESG).
• How to conduct efficient onsite and remote supplier audits.
• Using external data sources and real-time alerts to strengthen supplier surveillance.
• Practical case studies: allergen risks, fraudulent raw materials, weak transport hygiene, and sustainability failures.
• Auditor’s perspective: what certification bodies expect in supplier management systems today.

List of Topics Covered:

Part 1: Supplier Evaluation Fundamentals

• Why supplier evaluation is more important than ever: safety, traceability, ESG, and resilience.
• Global requirements (Codex, GFSI, ISO, EU/US regulations).
• Mapping your supply chain: tier-1, tier-2, and critical suppliers.

Part 2: Risk-Based Supplier Classification

• Developing a supplier risk matrix: product risk, process risk, geographic risk, historical performance.
• Practical scoring examples and templates.
• Integrating sustainability, human rights, and fraud indicators into supplier risk profiles.
• Linking supplier evaluation with business continuity planning.

Part 3: Digitalization & AI in Supplier Management

• AI-powered risk scoring: using machine learning to detect patterns of non-compliance, delays, or fraud.
• Automating supplier document control (certificates, audit reports, contracts).
• Using AI to analyze public data, recalls, and alerts for proactive supplier monitoring.
• Practical examples of digital tools: blockchain for traceability, QR code tracking, digital audit platforms.

Part 4: Supplier Auditing in Practice

• Preparing audit plans aligned with ISO 19011.
• Conducting onsite supplier audits: interviews, inspections, document review.
• Remote/virtual auditing techniques: video tours, live data sharing, digital evidence collection.
• Identifying red flags in remote audits and ensuring reliability.
• Documenting findings, scoring results, and managing corrective actions.

Part 5: Continuous Monitoring & Improvement

• Integrating supplier performance KPIs into dashboards.
• Using AI-driven trend analysis for early warning signals.
• Continuous surveillance through digital databases and alert systems (e.g., RASFF, HorizonScan).
• Case studies: fraud in high-risk commodities, allergen cross-contamination, sustainability claims.

All Attendees Receive:

• Training slides and supplier risk scoring templates.
• Digital supplier audit checklist (onsite & remote).
• Example AI-driven supplier monitoring dashboard (demo).
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for advice.

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.

Food Packaging Hygiene - Raising the Standard

This fantastically illustrated and easy to understand 12 page, A5 full colour booklet conveys the essentials of Food Packaging Hygiene in a simple and effective style. The booklets are suitable as a handout for new employees and can also be used as a handy refresher for existing employees.

Booklet Contents:

- Hygiene Introduction
- Foreign Body Contamination
- Chemical Contamination
- Bacterial Contamination
- Personal Hygiene
- Cleaning
- Spot the Food Packaging Safety Hazards
- Quick Hygiene Quiz

Download Sample Pages >>

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.

Lebensmittel Verpackungs Hygiene – Wir Heben Den Standard

This fantastically illustrated and easy to understand 12 page, A5 full colour booklet conveys the essentials of Lebensmittel Verpackungs Hygiene in a light hearted and effective style. The booklets are suitable as a handout for new employees and can also be used as a handy refresher for existing employees.

Booklet Contents:

- Warum ist hygienische Lebensmittelverpackung wichtig?
- Fremdkörper
- Chemikalien
- Bakterien
- Persönliche Hygiene
- Saubermachen
- Finden Sie die Sicherheitsrisiken für die Lebensmittelverpackung
- Hygiene-Schnellquiz

Download Sample Pages >>

SQF Implementation Package for Food Manufacturers - Edition 10

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 10. 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 IFSQN SQF Food Safety Management System Package is ideal for organizations looking to meet the requirements of the SQF Food Safety Code: Food Manufacturing Edition 10. This version has been updated in accordance with the SQF Food Safety Code Edition 10 for Food Manufacturers which was published on 1st March 2026.

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
• Updated Food Safety Plan Procedures & Tools
  A comprehensive Food Safety Plan Procedure is provided in accordance with the latest edition of CODEX General Principles of Food Hygiene Chapter Two HACCP System and Guidelines for its Application.
• Implementation Assistance
  A range of tools including a Start-Up Guide, An Implementation Workbook, Instructions, Training Presentations, Guidance, Easy to use Record Templates 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 11 Good Manufacturing Practices for Processing of Food Products.

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

Updated Food Safety Plan Procedures & Tools

A comprehensive Food Safety Plan Procedure is provided in accordance with Codex General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application.

An SQF HACCP Calculator and Instructions are included based on Codex 2022 Edition Chapter Two HACCP System and Guidelines for its Application and the latest CODEX Decision Tree.

Implementation Assistance

• A Start-Up Guide - Edition 10 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 10 Implementation Plan - An SQF 10 Implementation Plan is included and can be used by Senior Management to plan the development of your SQF Food Safety Management System
• 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 10, 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.

See Samples and more details in the Product Brochure.

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.

Food Safety & Hygiene Training for Food Handlers

On-Demand Training Recording — 30-Day Access

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

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

Cost per attendee: $57.00 USD

Training Course Outline:

The Food Safety and Hygiene Training Webinar for Food Handlers is a BASIC LEVEL program and is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations providing the fundamental knowledge on food safety and hygiene.

The training webinar may be used as part of new starter induction or as a refresher for all staff as part of an ongoing food safety training program.

The training program consists of a 2 hour webinar with four presentations, polls and question and answer sessions. After the webinar there is an online exam and an IFSQN Academy certificate is awarded to all candidates that pass the exam.

All attendees receive:

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

The course is delivered in 4 sections followed by an end test:

1. Introduction to Food Safety and Hygiene
2. Food Contamination
3. Prevention of Contamination
4. Summary and Rules
5. Online Exam

1. Introduction to Food Safety and Hygiene

- What is food safety?
- What is food hygiene?
- What happens when things go wrong?
- Principles of food hygiene

2. Food Contamination

- Causes of food poisoning
- Types of contamination
- Common food poisoning bacteria
- Where contamination comes from
- Vehicles of cross-contamination

3. Prevention of Contamination

- Hygiene policy
- Hand washing
- Physical and chemical controls
- Food premises and equipment
- Maintenance
- Operational controls
- HACCP
- Critical control points
- Storage and temperature controls
- Pest control
- Cleaning
- Waste control
- Employee’s responsibilities

4. Summary and Rules

- Conclusion
- Ten rules of food safety and hygiene

5. Online Exam

Competency and understanding is verified by a 25 minute online exam consisting of 25 multiple choice questions covering the topics taught in the course.

FSSC 22000 Food Safety Management System for Food Manufacturers - Version 6 2025

This is an updated 2025 version of our premiere package for Food Manufacturers looking to achieve certification to FSSC 22000. Food Safety System Certification (FSSC) 22000 is a Global Food Safety Initiative (GFSI) approved certification scheme for food manufacturers based on the integration of the ISO 22000 food safety management standard, ISO 22002-100:2025 Prerequisite programmes on Food Safety Part 100: Requirements for the food, feed and packaging supply chain, ISO 22002-1:2025 Prerequisite Programmes on Food Safety Part 1: Food Manufacturing and Food Safety System Certification (FSSC) 22000 Additional Requirements for certification Version 6.

The package content covers new requirements in FSSC 22000 Additional Requirements Version 6 including Allergen Management, Environmental Monitoring Program, Food Safety & Quality Culture, Quality Control, Foreign Matter Management, Equipment Management, Food Loss & Waste and Communication Requirements.

In addition, this version is in accordance with CODEX Recommended International Code of Practice General Principles of Food Hygiene 2022 Edition HACCP System and Guidelines for its Application including a New Decision Tree and has updated Prerequisite Programmes and Verification Records based on ISO 22002-100:2025 Prerequisite programmes on Food Safety Part 100: Requirements for the food, feed and packaging supply chain and ISO 22002-1:2025 Prerequisite Programmes on Food Safety Part 1: Food Manufacturing.

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:

• Food Safety Management System Procedures
  A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word format that are compliant with International Standard ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain and FSSC 22000 Certification Scheme Additional Requirements Version 6
• Prerequisite Programme Template Procedures
  A comprehensive set of editable Prerequisite Programme Template Procedures written in Microsoft Word format that are compliant with ISO 22002-100:2025 Prerequisite programmes on Food Safety Part 100: Requirements for the food, feed and packaging supply chain, ISO 22002-1:2025 Prerequisite Programmes on Food Safety Part 1: Food Manufacturing and FSSC 22000 Certification Scheme Additional Requirements Version 6
• Operational Prerequisite Programmes Manual
  A set of editable Operational Prerequisite Programme Procedures and corresponding Validation & Verification Records
• Food Safety Record Templates
  A wide range of editable FSMS, Validation and Verification Record Templates written in Microsoft Word format
• Training
  An extensive set of IFSQN PowerPoint Training Presentations including:
  • Introduction to ISO 22000:2018
  • ISO 22000:2018 Documentation Requirements
  • Good Hygienic Practices – New extensive 2022 update
  • Prerequisite Programmes
  • Implementing ISO 22000:2018 Food Safety Team Guide 2022 Update
  • HACCP Training Guide ISO 22000:2018 Version 2022 Update
  • FSSC 22000 Additional Requirements Version 6
  • Internal Auditor Training Guide
  • Example Internal Audit Training Guide
  • GMP Auditor Training Guide
• Implementation Assistance
  A range of tools that assist in developing your Food Safety Management System including instructions, guidance and technical support. There are also supporting supplementary modules for the prerequisite programmes:​
  • Allergen Management
  • Product Development
  • Supplier Risk Assessment
  • Laboratory Quality Manual based on the requirements of ISO 17025
  • Additional FSSC 22000 HACCP Documentation including updated FSSC 22000 HACCP Calculator and Extensive Instructions
  • Internal Audit Checklists/ Facility Inspection/GMP Audit Forms
  • ISO 22000 & ISO 22002 Audit Plans with Risk Rating System/Facility Inspection Schedule
  • Food Defence Procedures & Assessment Tool
  • Food Fraud Prevention Procedures & Fraud Assessment Tools
  • Complaint Management Guidance, Complaint Analyser & Instructions
• FSSC 22000 Implementation Package Start Up Guide
  We provide a Start Up Guide to help you navigate around the package and get to understand the contents
• New Comprehensive Version 6 Implementation Workbook
  The workbook includes extensive Top Management and Food Safety Team Implementation Guidance plus final step gap analysis checklists for ISO 22000 food safety management standard, TS ISO 22002-1 Prerequisite Programmes for Food Manufacturers and FSSC 22000 Additional Requirements Version 6.
• Free online support via e-mail
  We provide online support and expertise to assist you in developing your FSSC 22000 Food Safety Management System. Support is guaranteed until you achieve certification

Sample content:

• IFSQN FSSC 22000 Food Implementation Workbook V6 Sample
• IFSQN FSSC 22000 Food Implementation Package V6 Start Up Guide Sample

Essential 22000 HACCP Training Course

The Essential 22000 HACCP Training Course is an INTERMEDIATE LEVEL program covering all the elements of best practices in implementing a HACCP 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 HACCP requirements.

HACCP training needs to ensure that food safety team members have the skills and knowledge to assist in implementing a HACCP system. Training your food safety team in HACCP implementation and best practices is an important step to developing a sound HACCP system. Failing to train your staff properly increases the risk of poor food safety; this can lead to customer dissatisfaction, potentially huge legal costs and the loss of reputation and market share.

This training course can be taken individually and at any time and so you can train staff at a time convenient to both employers and employees. It is in a format that can be taken on a PC and/or a variety of smart devices.

Most businesses need to train staff quickly and do not have the resources to run training courses. As our HACCP course and exam are web based and delivered online, these problems are easily overcome.

For a flavor of the training course watch this short demonstration video.


What is the Object of the Course?

The object of the course is to develop knowledge of the principles of HACCP, and train food safety team members in industry best practices in implementing a HACCP system from preliminary steps to documenting a HACCP plan. 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 operational PRP(s) or by the HACCP plan. Competency and understanding is verified by online exam upon completion of the course.

Course outline:

• Online training module consisting of 1 hour 45 minute instructional video followed by a 30 minute exam
• Suitable for all food handlers providing the fundamental knowledge on food safety and HACCP
• Can be used for new HACCP team member training or as refresher training for all staff as part of an ongoing food safety training program
• An IFSQN Training Academy Certificate is awarded to all participants on successful completion of the course

Who should take the course?

Personnel working in food manufacturing, food handling, food storage or food distribution operations.


How is the course delivered?

The course is delivered by 1 hour 45 minutes of video in 7 parts:

1. Introduction to HACCP
2. Contamination
3. Terms and Definitions
4. Preliminary Steps
5. Prerequisite Programs
6. HACCP Principles
7. Operational Prerequisite Programs


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.


What are the Topics Covered?

Part 1 - Introduction to HACCP:

• Introduction
• Why Food Safety is important
• Introduction to CODEX General Principles of Food Hygiene

Part 2 - Contamination:

• Types of contamination
• Where contamination comes from
• Types of Hazard
• Biological Hazards
• Common food poisoning bacteria
• Chemical Hazards
• Physical Hazards

Part 3 - Terms and Definitions:

• HACCP Terms
• HACCP Definitions
• HACCP Terms and Definitions Examples

Part 4 - Preliminary Steps:

• The HACCP team
• Product Description
• Intended Use
• Consumers
• HACCP Scope
• Process Flow Diagram
• Flow Diagram Verification

Part 5 - Prerequisite Programs:

• Prevention of contamination
• Hygiene policy
• Physical and chemical controls
• Food premises and equipment
• Maintenance
• Operational controls
• Storage and temperature controls
• Pest control
• Cleaning
• Waste control

Part 6 - Principles of HACCP:

• Conducting a hazard analysis
• Hazard Assessment
• Identifying the Critical Control Points
• HACCP Decision Tree
• Establishing Critical Limits
• HACCP Validation
• Establishing a Monitoring System
• Establishing Corrective Actions
• Establishing HACCP Documentation
• HACCP Verification

Part 7 - Operational Prerequisite Programs:

How to implement HACCP as per the requirements of ISO 22000 including how to categorize controls measures as either CCPs, OPRPs or PRPs.


How do I enroll?

Simply purchase the desired number of courses by adding to the cart. If you want to enroll multiple candidates you will need to add their details to the enrollment form and email it to support@ifsqn.com.

Once we receive payment you will be forwarded an email with detailed instructions on how to take the course.

Download enrollment form >>

BRCGS Food Safety and Quality Management System for Food Manufacturers - Issue 9

This comprehensive yet simple Food Safety Management System Package contains EVERYTHING you will need to meet the requirements and achieve certification to the BRCGS - Food Safety (Issue 9).

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 BRCGS Food Safety & Quality Management System Package is ideal for organizations looking to meet the requirements of the BRCGS Global Standard for Food Safety Issue 9. This version has been updated in accordance with CODEX Recommended International Code of Practice General Principles of Food Hygiene 2020 Edition HACCP System and Guidelines for its Application.

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

Included in the package:

• Food Safety Management System & Prerequisite Programme Procedures
  A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word format that match every clause of the 9 sections of the BRCGS Global Standard for Food Safety Issue 9
• Updated Food Safety Plan Procedures & Tools
  A comprehensive Food Safety Plan Procedure & HACCP Calculator in accordance with CODEX General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application. Plus a new 2022 Decision Tree.
• Implementation Assistance
  A range of tools including a Start-Up Guide, An Implementation Workbook, Instructions, Training Presentations, Guidance, Easy to use Record Templates and Technical Support

More Details of the Contents:

Food Safety Management System Procedures & Prerequisite Programme Template Procedures

The IFSQN BRCGS Food Safety & Quality 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 BRCGS Global Standard for Food Safety Issue 9.

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

Updated Food Safety Plan Procedures & Tools

A comprehensive Food Safety Plan Procedure is provided in accordance with the Standard and Codex General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application.

An updated BRCGS HACCP Calculator and Instructions are included based on Codex 2020 Edition Chapter Two HACCP System and Guidelines for its Application plus a new 2022 Decision Tree as agreed by the Codex Committee on Food Hygiene in March 2022.

Implementation Assistance

• A Start-Up Guide – Issue 9 version 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 BRCGS Food Safety & Quality 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 BRCGS Code.
• BRCGS 9 Implementation Plan – A comprehensive BRCGS 9 Implementation Plan is included and can be used by Senior Management to plan the development of your BRCGS Food Safety Management System
• Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality compliant with the requirements of ISO/IEC 17025 to compliment FS 5.6A Product Inspection, Testing and Analysis. BRCGS Global Standard 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 3.5 Supplier and Raw Material Approval and Monitoring including a Supplier & Material Risk Assessment Template.
• Assistance with Food Defence Assessment - The package contains a Food Defence Threat Assessment Template to supplement FS 4.2 Food Defence procedure.
• Assistance with Food Fraud Assessment - The package contains FS 5.4 Food Fraud Raw Material Assessment Tool to supplement FS 5.4 Product Authenticity, Claims & Chain of Custody 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 Analyser Template, Instructions and Guidance to supplement FS 3.10 Management of Customer Complaints 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 BRCGS Food Safety and Quality Management System until you achieve certification.

Sample content:

BRCGS Implementation Workbook Issue 9 2022
BRCGS Food Safety & Quality Management System Start Up Issue 9

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

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!

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

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

BRCGS (& FSMA) Food Safety and Quality Management System for Food Manufacturers - Issue 9

This comprehensive yet simple Food Safety Management System Package contains EVERYTHING you will need to meet the requirements and achieve certification to the BRCGS - Food Safety (Issue 9).

This package also covers Module 13: Meeting FSMA Requirements for Food, which assists manufacturing organizations in understanding those prescriptive elements within the Food Safety Modernization Act (FSMA) preventive controls for human foods and animal foods that are not explicitly covered within the BRCGS Global Standard Food Safety.

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 BRCGS & FSMA Food Safety & Quality Management System Package is ideal for organizations looking to meet the requirements of the BRCGS Global Standard for Food Safety Issue 9 and BRCGS Module 13 Meeting FSMA Requirements for Food. This version has been updated in accordance with CODEX Recommended International Code of Practice General Principles of Food Hygiene 2020 Edition HACCP System and Guidelines for its Application.

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

Included in the package:

• Food Safety Management System & Prerequisite Program Procedures
  A comprehensive set of editable Food Safety Management System & Prerequisite Procedures in Microsoft Word format that match every clause of the 9 sections of the BRCGS Global Standard for Food Safety Issue 9 and include the requirements of Module 13 Meeting FSMA Requirements for Food.
• Updated Food Safety Plan Procedures & Tools
  A comprehensive Food Safety Plan Procedure & HACCP Calculator in accordance with the FSMA and CODEX General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application. Plus, a new 2022 Decision Tree.
• Implementation Assistance
  A range of tools including a Start-Up Guide, An Implementation Workbook, Instructions, Training Presentations, Guidance, Easy to use Record Templates and Technical Support

More Details of the Contents:

Food Safety Management System Procedures & Prerequisite Program Template Procedures

The IFSQN BRCGS & FSMA Food Safety & Quality 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 BRCGS Global Standard for Food Safety Issue 9 and Module 13 Meeting FSMA Requirements for Food.

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

Updated Food Safety Plan Procedures & Tools

A comprehensive Food Safety Plan Procedure is provided in accordance with the Standard, FSMA requirements for Preventative Controls and Codex General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application.

An updated BRCGS HACCP Calculator and Instructions are included based on FSMA requirements, Codex 2020 Edition Chapter Two HACCP System and Guidelines for its Application plus a new 2022 Decision Tree as agreed by the Codex Committee on Food Hygiene in March 2022.

Implementation Assistance

• A Start-Up Guide – Issue 9 version 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 BRCGS & FMSA Food Safety & Quality 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 BRCGS Standard and the FSMA.
• BRCGS 9 Implementation Plan – A comprehensive BRCGS 9 Implementation Plan is included and can be used by Senior Management to plan the development of your BRCGS Food Safety Management System
• Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality compliant with the requirements of ISO/IEC 17025 to compliment FS 5.6A Product Inspection, Testing and Analysis. BRCGS Global Standard 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 3.5 Supplier and Raw Material Approval and Monitoring including a Supplier & Material Risk Assessment Template and FSMA Supply Chain Controls Presentation
• Assistance with Food Defense Assessment - The package contains a Food Defense Threat Assessment Template to supplement FS 4.2 Food Defense procedure.
• Assistance with Food Fraud Assessment - The package contains FS 5.4 Food Fraud Raw Material Assessment Tool to supplement FS 5.4 Product Authenticity, Claims & Chain of Custody 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 3.10 Management of Customer Complaints 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 BRCGS Food Safety and Quality Management System until you achieve certification.

Sample content:

• BRCGS & FSMA Implementation Workbook Issue 9
• BRCGS & FSMA Food Safety & Quality Management System Start Up Issue 9

SQF Implementation Package for Food Packaging Manufacturers - Edition 9

This comprehensive documentation package is available for immediate download, can be edited to suit and is an ideal package for organizations looking to meet the requirements of the SQF Food Safety Code: Manufacture of Food Packaging 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.

Included in the package:

• A comprehensive set of editable Food Packaging Safety Management System Procedures compliant with the SQF Food Safety Code: Manufacture of Food Packaging – System Elements
• A comprehensive set of editable Good Manufacturing Practice Procedures compliant with the SQF Food Safety Code: Module 13: Good Manufacturing for Production of Food Packaging
• A range of easy to use Food Safety Record Templates
• Additional HACCP Tools including the Packaging Food Safety Planner - HACCP Calculator
• Introduction to the SQF Food Packaging Safety Management System Training Modules
• Internal Auditor Training
• HACCP Training
• Supplementary Documents and Management Tools
• Free Technical Support until you achieve certification

Sample content:

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

BRCGS Agents and Brokers Product Safety Management System - Issue 3

This is an ideal package for Agents and Brokers of Food and Packaging Materials looking to meet the BRCGS - Agents and Brokers (Issue 3). The Standard is intended to assist companies and their customers in meeting the legislative requirements for food safety.

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 BRCGS Product Safety Management System is the most comprehensive system available anywhere on the internet for Agents and Brokers and includes:

• A comprehensive set of editable Product Safety Management System Procedures in Microsoft Word format
• Comprehensive HACCP documentation in accordance with CODEX 12 steps of HACCP Application (2020) including Hazard Analysis Templates
• Introduction to the IFSQN BRCGS Agents and Brokers Implementation Package Training Presentation
• Food Defence Risk Assessment Tool
• Food Fraud Risk Assessment Tool
• Supplier Risk Assessment Tool
• Internal Auditor and HACCP Training Presentations
• A range of Sample Food Safety Record Templates
• Supplementary Allergen Risk Management Tools & Templates
• Supplementary Product Development Module
• Start-Up Guide
• Free Technical Support until you achieve Certification

Sample content:

• Start-Up Guide Sample

FSSC 22000 Food Safety Management System for Packaging Manufacturers - Version 6

This is our premiere package for Food Packaging Manufacturers looking to achieve certification to the FSSC 22000 Certification Scheme - Version 6.

This really is our most complete food packaging 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:

• Food Packaging Safety Management System Procedures
  A comprehensive set of editable Food Packaging Safety Management System Procedures written in Microsoft Word format that are compliant with International Standard ISO 22000:2018 and FSSC 22000 Certification Scheme Additional Requirements Version 6.
• ​Prerequisite Programme Template Procedures
  A comprehensive set of editable Prerequisite Programme Template Procedures written in Microsoft Word format that are compliant with ISO/TS 22002-4 and FSSC 22000 Additional Requirements Version 6.
• Operational Prerequisite Programmes Manual
  A set of editable Operational Prerequisite Programme Procedures and corresponding Validation & Verification Records.
• Supplementary HACCP Manual
  A set of editable HACCP Documents and Tools including a new FSSC 22000 HACCP Calculator & Instructions based on the requirements of ISO 22000 and in accordance with the new 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 editable FSMS, Validation and Verification Record Templates written in Microsoft Word format.
• Training
  An extensive set of IFSQN PowerPoint Training Presentations including:

• Introduction to ISO 22000:2018
• ISO 22000:2018 Documentation Requirements
• Prerequisite Programmes
• Implementing ISO 22000:2018 Food Safety Team Guide
• HACCP Training Guide ISO 22000 Version
• FSSC 22000 Additional Requirements Version 6
• ​Internal Auditor & GMP Auditor Training Guides​

• ​​Implementation Assistance
  A range of tools that assist in developing your Food Packaging Safety Management System including a Start-Up Guide, Implementation Workbook, Instructions, Guidance and Technical Support.

​Implementation Package Start Up Guide – See Sample


Comprehensive FSSC 22000 Implementation Workbook Download Workbook Sample >>


Note: This package covers food sector category I - Production of food and packaging material.

Example of included activities and products:
Production of packaging material in contact with food, feed, and animal food.
May include packaging produced on- site for use in processing

The package scope of the package therefore includes the requirements of:

• ISO 22000:2018 Food safety management systems -- Requirements for any organization in the food chain
• ISO/TS 22002-4:2013 Prerequisite programmes on food safety Part 4: Food packaging manufacturing

• FOOD SAFETY SYSTEM CERTIFICATION 22000 Version 6. Part II: Requirements for Organizations to be Audited - Additional requirements