BSI Training Academy

Course Factsheet
Section 1: Web Copy

The information in this section is for you to use when marketing the course. The content will also help you
add/update the course details on Salesforce.com (SFDC).

Course title CLIP FSMS – A Guide to be a “Certified Lead Implementer Professional” for Food Safety
Management Systems (FSMS).
Course aim Obtain a detailed understanding of ISO 22000:2005 and its application based on the
principles of Hazard Analysis and Critical Control Point (HACCP), by identifying emerging
(CLIP FSMS: Why we
supply chain risks and managing food safety within your organization in a systematic
developed the
manner.
course)
Course description The main concerns of the food industry is the safety of products and brand reputation.
(CLIP FSMS: Course Organizations that produce, manufacture, handle or supply ingredients and food
details) recognize the need to assure customers that their products are safe and free from
contamination. Failures in the food supply chain can not only be dangerous to customers
but prove costly in terms of company reputation, financial penalties and shareholder
value. Food is an essential part of everyday life and managing its preparation is
important to make sure the food you serve is safe to eat. High-profile food-related
incidents such as those involving Salmonella and E.coli O157 have only served to
increase general awareness of food safety issues.
Changes to the food safety legislation will require that all food businesses, including
caterers, apply food safety management procedures based on the principles of Hazard
Analysis and Critical Control Point (HACCP) to their business.
CLIP-FSMS aims to assure the authenticity of food by minimizing the chance of a food
borne illness through risk assessment of your organization, supply chain, process and
product. In preparation for this, BSI decided to develop this course and to cater the
demands of the food safety professional. This 5 day course provides insight into the
fundamentals of food safety requirements and its advantages. It provides an insight into
how food safety concepts can help organization to understand the stake holders
concern, and gain confidence that the quality and product safety.
How will I benefit? This course will help you:
 Identify the key requirements and benefits of ISO 22000:2005
 Develop practical skills and confidence to implement ISO 22000:2005 and
strengthen food safety within your organization
 Adopt a proactive approach to identifying emerging supply chain risks
 Improve the resilience of your supply chain through an understanding of
hazards and proactive safety controls
 Demonstrate ability to source relevant and current information on historical and
emerging hazards to apply the HACCP risk assessment
 Apply risk-based methodologies to determine significant hazards.
What will I learn? You will learn to:
(CLIP FSMS: Course
outcomes)  Explain the importance and benefits of ISO 22000:2005
 Explain HACCP (Hazard Assessment Critical Control Point)
 Basics of Microbiology
 Different Types of Food
 Basics of Food safety and Personal Hygiene

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 Implementation of Food safety

 Food preservation methods
 Internal auditing principles


Who should Food industry professionals from a diverse range of functions including Senior
attend? Management, Technical/Quality Assurance, those responsible for implementing food
processing business or those with food safety/security responsibilities (Operations and
Training personnel), food safety auditors.
Duration 5 days
How will I learn? Our high impact accelerated learning approach increases learning by improving
knowledge retention and skill application. This course is activity-based, resulting in a
deeper understanding of the material and a greater impact on job performance.
What will I gain? Participants will gain skills on :
 Understanding the implementing guidelines of food safety system
 Conduct a base line review of the organizations current position with regards to
food safety.
 Gain skills to reporting and their links to core business practices.
 Best practices of preventive control in the entire food chain of the foods
establishment.
 Providing 100% product satisfaction to the stakeholders
 On completion, you’ll be awarded an internationally recognized BSI Training
Academy certificate.
Prerequisites There are no formal prerequisites for this course.
(CLIP FSMS: What to
However, the person who has completed degree in science with Food technology,
do before course)
Chemistry, Biotechnology, Microbiology and Hotel management with experience in food
industry will be an added advantage.
Further Detailed course notes and lunch provided.
information
Laptops are required with pre-loaded USB flash drives provided, access to internet either
through smart phone or preferably through conference wireless access (for laptop).
Related training  HACCP Requirements
 Effective Food Safety Auditing
 Effective Foreign Matter Control

Section 2: Operational Information

This section provides information for you to add/update the course details on CLIP FSMS. Please change the pink
section to reflect your local requirements.
Portfolio Risk Stream Food
Item CLIP –FSMS Taxonomy code FSD001ENGX
I-codes I001, IHCP Min/Max delegates 4/16 (BSI recommendation)
Certifying body BSI Schedule 9am – 5pm
Certificate title CLIP FSMS – A Guide to be a “Certified Lead Implementer Professional” for Food Safety
Management Systems (FSMS).

Section 3: Other Information

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Here you will find further useful information about the couse.
Delegate assessment N/A
Recommended pricing Consider the costs of running the course before calculating the price.
Additional costs N/A
Package options TBC

Section 4: Version Control

The content of this factsheet may remain unchanged as the course is updated and/or revised. The table below
indicates what versions of the course this factsheet applies to.
Factsheet no. Factsheet release date Replaces factsheet no. Applicable to course
1 N/A v1.0 onwards

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