IFSQN FSSC Certification System

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1 This is our premiere package for Food Manufacturers looking to achieve certification to the new International Standard FSSC for Food Safety Management Systems. Food Safety System Certification (FSSC) is the new Global Food Safety Initiative (GFSI) approved certification scheme for food manufacturers based on the integration of the ISO 22000:2005 food safety standard and Publicly Available Specification (PAS) 220. This really is our most complete documentation, project implementation and training support system...and all in one easy to use package. The IFSQN FSSC Certification System includes: Food Safety Management System Procedures Food Safety Management System Records Prerequisite Programmes Manual Prerequisite Programmes Verification Records Operational Prerequisite Programmes Manual HACCP Manual including the HACCP Introduction to ISO Training Presentation ISO Gap Analysis Checklists Free online support via Food Safety Management System Compliance Guides 10 part IFSQN Project Support Package Containing all the project tools you will need to achieve ISO certification and our New FSSC Implementation Workbook

2 New FSSC Implementation Workbook This comprehensive Food Safety Management System Certification Package contains our new 180 page FSSC Implementation Workbook. The workbook guides you through the process of implementing an FSSC compliant food safety management system. The workbook is divided into 8 steps and is designed to assist you in implementing your food safety management system effectively: Step One: Introduction to ISO Step Two: Senior Management Implementation Step Three: Training Step Four: Project Step Five: Food Safety Quality Management System Step Six: Internal Auditing Training & Checklists Step Seven: Review and Updating Step Eight: Final Steps to FSSC Certification

3 Food Safety Management System Procedures A Comprehensive set of 28 food safety management system documents that can form the core of your food safety management system: QM Food Safety Quality Management System QM FSQM Manual Summary QM Document Control QM Customer, Statutory and Regulatory Conformance QM Record Control QM Management Commitment QM Quality and Food Safety Policy QM Quality and Food Safety Objectives QM Responsibility, Authority and Communication QM Management Review QM Resources and Training QM Infrastructure and Work Environment QM Product Realization and Contract Review QM Design and Development QM Purchasing, Orders and Verification of Purchased Materials QM Prerequisite Programmes QM Identification and Traceability QM Customer Property QM Planning Product Realisation and Contract Review QM Calibration QM Hazard Analysis and Critical Control Points System QM Verification, Validation and Improvement QM Customer Satisfaction QM Internal Audit QM Monitoring and Measuring QMS, Analysis of Data QM Control of Non-Conforming Product QM Corrective Action and Preventive Action QM Crisis Management QM Product Recall

4 Food Safety Management System Procedures

5 FSQMS Record Templates The Food Safety Quality Manual includes 50 record templates that support your Food Safety Management System procedures: QMR 001 Management Review Minutes QMR 002 Training Record QMR 003 Product Release Record QMR 004 Design and Development Records QMR 005 Supplier Assessment Record QMR 006 Validation Record QMR 007 Identification and Traceability Record QMR 008 Register of Customer Property QMR 009 Calibration Record QMR 010 Internal Audit Record QMR 011 Records of Non-conforming Product QMR 012 Corrective Action Request Form QMR 013 Preventative Action Request Form QMR 014 Supplier Self Assessment and Approval Form QMR 015 Equipment Commissioning Record QMR 016 Return to Work Form QMR 017 Hygiene Policy Staff Training Record QMR 018 Complaint Investigation Form QMR 019 Prerequisite Audit Checklist QMR 020 Knife Control Record QMR 021 Knife Breakage Report QMR 022 Goods in Inspection Record QMR 023 Equipment Cleaning Procedure QMR 024 Glass and Brittle Plastic Breakage Record QMR 025 Metal Detection Record QMR 026 First Aid Dressing Issue Record QMR 027 Cleaning Schedule QMR 028 Cleaning Record QMR 029 Engineering Hygiene Clearance Record QMR 030 Glass and Brittle Plastic Register QMR 031 GMP Audit Checklist QMR 032 Vehicle Hygiene Inspection Record QMR 033 Outgoing Vehicle Inspection Record QMR 034 Pre Employment Medical Questionnaire QMR 035 Visitor Questionnaire QMR 036 Product Recall Record QMR 037 Shelf Life Confirmation Record

6 QMR 038 Accelerated Keeping Quality Log QMR 039 Goods In QA Clearance Label QMR 040 Maintenance Work Hygiene Clearance Form QMR 041 Changing Room Cleaning Record QMR 042 Colour Coding Red Process Areas QMR 043 Daily Cleaning Record for Toilets and Changing Rooms QMR 044 Drain Cleaning Procedure Filler Areas QMR 045 General Cleaning Procedure QMR 046 Product QA Clearance Label QMR 047 CIP Programmes Log QMR 048 Sample Filler Cleaning Record QMR 049 Pipe Diameter Flow Rate Conversion Table QMR 050 QC Online Check Sheet

7 Prerequisite Programmes Manual A comprehensive range of 67 prerequisite programme procedures covering the requirements of CODEX, PAS 220 and ISO 22002:2009 to enable you to establish a sound basis of fundamental food safety requirements prior to hazard analysis in order to ensure your Hazard Analysis is appropriate and not over complicated. GMP Prerequisite Programmes Index: PRP 1 Prerequisite Programmes PRP 2 HACCP Prerequisite Programmes PRP 3 Manufacturing Control Prerequisite Programmes PRP 4.1 Design and Construction of Buildings PRP 4.2 Environment Prerequisite Programmes PRP 4.3 Site Location and Standards PRP 5.1 Layout of Premises and Workspace PRP 5.2 Internal Design and Layout PRP 5.3 Internal Structure

8 PRP 5.4 Equipment Design and Location PRP 5.5 Laboratory Facilities PRP 5.6 Temporary Structures and Vending Machine Facilities PRP 5.7 Storage PRP 6.1 Site Services PRP 6.2 Control of Water Supply PRP 6.3 Control of Boiler Chemicals PRP 6.4 Control of Air Supply PRP 6.5 Control of Compressed Air and Gases PRP 6.6 Lighting PRP 7.1 Waste Management PRP 7.2 Waste Container Management PRP 7.3 Waste Disposal PRP 7.4 Drainage Systems PRP 8.1 Equipment Prerequisite Programmes PRP 8.2 Equipment Hygienic Design PRP 8.3 Food Contact Surfaces PRP 8.4 Monitoring Equipment PRP 8.5 Equipment Cleaning PRP 8.6 Maintenance Prerequisite Programmes PRP 9.1 Purchasing Prerequisite Programmes PRP 9.2 Supplier Approval and Monitoring PRP 9.3 Control of Incoming Materials PRP 10.1 Prevention of Contamination PRP 10.2 Prevention of Microbiological Contamination PRP 10.3 Allergen Control System PRP 10.4 Prevention of Physical Contamination PRP 11.1 Cleaning Prerequisite Programmes PRP 11.2 Cleaning Agents and Equipment PRP 11.3 Cleaning Procedures PRP 11.4 CIP Systems Prerequisites PRP 11.5 Monitoring of Cleaning Effectiveness PRP 12.1 Pest Control Prerequisites PRP 12.2 Pest Control Programme PRP 12.3 Prevention of Pest Access PRP 12.4 Prevention of Pest Harbourage PRP 12.5 Pest Monitoring PRP 12.6 Pest Eradication PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites PRP 13.2 Personnel Hygiene Facilities PRP 13.3 Personnel Canteen Facilities PRP 13.4 Protective Work Wear PRP 13.5 Medical Screening

9 PRP 13.6 Illness Reporting Systems PRP 13.7 Personal Cleanliness PRP 13.8 Personal Behaviour PRP 14.1 Rework Prerequisite Programmes PRP 14.2 Rework Storage Identification and Traceability PRP 14.3 Rework Usage Prerequisites PRP 15.1 Product Recall Prerequisite Programmes PRP 15.2 Product Recall Procedure Prerequisites PRP 16.1 Storage Prerequisites PRP 16.2 Warehousing Prerequisites PRP 16.3 Despatch and Distribution Prerequisites PRP 17.1 Product Information Prerequisites PRP 17.2 Product Labelling Controls PRP 18.1 Food Defence System PRP 18.2 Access Controls

10 Prerequisite Programmes Verification Records Prerequisite programmes verification audit templates covering the prerequisite programmes including those defined in PAS 220: PRP 4.1 Design and Construction of Buildings Verification Audit PRP 4.3 Site Location and Standards Verification Audit PRP 5.1 Layout of Premises and Workspace Verification Audit PRP 5.2 Internal Design and Layout Verification Audit PRP 5.3 Internal Structure Verification Audit PRP 5.4 Equipment Design and Location Verification Audit PRP 5.5 Laboratory Facilities Verification Audit PRP 5.6 Temporary Structures and Vending Machines Verification Audit PRP 5.7 Storage Verification Audit PRP 6.1 Site Services Verification Audit PRP 6.2 Control of Water Supply Verification Audit PRP 6.3 Control of Boiler Chemicals Verification Audit PRP 6.4 Control of Air Supply Verification Audit PRP 6.5 Control of Compressed Air and Gases Verification Audit PRP 6.6 Lighting Verification Audit PRP 7.1 Waste Management Verification Audit PRP 7.2 Waste Container Management Verification Audit PRP 7.3 Waste Disposal Verification Audit PRP 7.4 Drainage Systems Verification Audit PRP 8.1 Equipment Prerequisite Programmes Verification Audit PRP 8.2 Equipment Hygienic Design Verification Audit PRP 8.3 Food Contact Surfaces Verification Audit PRP 8.4 Monitoring Equipment Verification Audit PRP 8.5 Equipment Cleaning Verification Audit PRP 8.6 Maintenance Prerequisite Programmes Verification Audit PRP 9.1 Purchasing Prerequisite Programmes Verification Audit PRP 9.2 Supplier Approval and Monitoring Verification Audit PRP 9.3 Control of Incoming Materials Verification Audit PRP 10.1 Prevention of Contamination Verification Audit PRP 10.2 Prevention of Microbiological Contamination Verification Audit PRP 10.3 Allergen Control System Verification Audit PRP 10.4 Prevention of Physical Contamination Verification Audit PRP 11.1 Cleaning Prerequisite Programmes Verification Audit PRP 11.2 Cleaning Agents and Equipment Verification Audit PRP 11.3 Cleaning Procedures Verification Audit PRP 11.4 CIP Systems Prerequisites Verification Audit PRP 11.5 Monitoring of Cleaning Effectiveness Verification Audit PRP 12.1 Pest Control Prerequisites Verification Audit

11 PRP 12.2 Pest Control Programme Verification Audit PRP 12.3 Prevention of Pest Access Verification Audit PRP 12.4 Prevention of Pest Harbourage Verification Audit PRP 12.5 Pest Monitoring Verification Audit PRP 12.6 Pest Eradication Verification Audit PRP 13.1 Personal Hygiene and Personnel Facilities Verification Audit PRP 13.2 Personnel Hygiene Facilities Verification Audit PRP 13.3 Personnel Canteen Facilities Verification Audit PRP 13.4 Protective Work Wear Verification Audit PRP 13.5 Medical Screening Verification Audit PRP 13.6 Illness Reporting Systems Verification Audit PRP 13.7 Personal Cleanliness Verification Audit PRP 13.8 Personal Behaviour Verification Audit PRP 14.1 Rework Prerequisite Programmes Verification Audit PRP 14.2 Rework Storage Identification and Traceability Verification PRP 14.3 Rework Usage Prerequisites Verification Audit PRP 15.1 Product Recall Prerequisite Programmes Verification Audit PRP 15.1 Product Recall Procedure Prerequisites Verification Audit PRP 16.1 Storage Prerequisites Verification Audit PRP 16.2 Warehousing Prerequisites Verification Audit PRP 16.3 Despatch and Distribution Prerequisites Verification Audit PRP 17.1 Product Information Prerequisites Verification Audit PRP 17.2 Product Labelling Controls Verification Audit PRP 18.1 Food Defence System Verification Audit PRP 18.2 Access Controls Verification Audit

12 Operational Prerequisite Programmes Manual A set of comprehensive operational prerequisite programmes complete with matching validation and verification records: Operational Prerequisite Programmes Procedures OPRP 1 Hygiene and Housekeeping Management OPRP 2 Management of Pest Control OPRP 3 Control of Visitors and Sub-Contractors OPRP 4 Management of Cleaning OPRP 5 Despatch and Distribution OPRP 6 Maintenance OPRP 7 Hygiene Policy OPRP 8 Hygiene Code of Practice OPRP 9 Glass Policy OPRP 10 Ingredients Foreign Body Control Policy OPRP 11 Metal Detection OPRP 12 Nut Handling Procedure OPRP 13 Control of Knives OPRP 14 Control of Brittle Materials OPRP 15 Glass & Brittle Material Breakage Procedure OPRP 16 Control of First Aid Dressings

13 Operational Prerequisite Programmes Manual

14 Operational Prerequisite Programme Validation Records OPRP 1 Hygiene and Housekeeping Management Validation OPRP 2 Management of Pest Control Validation OPRP 3 Control of Visitors and Sub-Contractors Validation OPRP 4 Management of Cleaning Validation OPRP 5 Despatch and Distribution Validation OPRP 6 Maintenance Validation OPRP 7 Hygiene Policy Validation OPRP 8 Hygiene Code of Practice Validation OPRP 9 Glass Policy Validation OPRP 10 Ingredients Foreign Body Control Policy Validation OPRP 11 Metal Detection Validation OPRP 12 Nut Handling Procedure Validation OPRP 13 Control of Knives Validation OPRP 14 Control of Brittle Materials Validation OPRP 15 Glass & Brittle Material Breakage Procedure Validation OPRP 16 Control of First Aid Dressings Validation

15 Operational Prerequisite Programme Verification Records OPRP 1 Hygiene and Housekeeping Management Verification OPRP 2 Management of Pest Control Verification OPRP 3 Control of Visitors and Sub-Contractors Verification OPRP 4 Management of Cleaning Verification OPRP 5 Despatch and Distribution Verification OPRP 6 Maintenance Verification OPRP 7 Hygiene Policy Verification OPRP 8 Hygiene Code of Practice Verification OPRP 9 Glass Policy Verification OPRP 10 Ingredients Foreign Body Control Policy Verification OPRP 11 Metal Detection Verification OPRP 12 Nut Handling Procedure Verification OPRP 13 Control of Knives Verification OPRP 14 Control of Brittle Materials Verification OPRP 15 Glass & Brittle Material Breakage Procedure Verification OPRP 16 Control of First Aid Dressings Verification

16 HACCP Manual containing the HACCP Calculator Sections included in the HACCP manual are as follows: HM 1 HACCP System HM 2 HACCP Team HM 3 HACCP Prerequisites HM 4 HACCP Scope and Product Information HM 5 HACCP Intended Use HM 6 HACCP Flowcharts HM 7 HACCP Flowchart Verification HM 8 Hazard Identification HM 9 Hazard Assessment HM 10 Identification and Assessment of Control Measures HM 11 Identification of Critical Control Points (CCPs) HM 12 Establishing Critical Limits for each CCP HM 13 Establishing a Monitoring System for each CCP HM 14 Establishing a Corrective Action Plan HM 15 Establishing Verification Procedures HM 16 Establishing HACCP Documents and Records HM 17 Review of the HACCP Plan HM 18 Flow Diagram HM 19 Product Description HM 20 Hazards HM 21 HACCP Validation HM 22 HACCP Plan HM 23 HACCP Verification Audit Summary HM 24 HACCP Calculator Guide Part 1 HM 25 HACCP Calculator Guide Part 2 HM 26 Hazard Assessment & Critical Control Point Calculator HM 27 HACCP Definitions HM 28 HACCP Verification Record HM 29 HACCP Steering Group Review HM 30 Raw Material Summary HM 31 Finished Product Summary HM 32 Decision Tree

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

18 The HACCP Calculator contains a comprehensive list of Biological, Physical & Chemical Hazards and Allergens The HACCP Manual includes a comprehensive list of potential chemical, biological and physical hazards which you can use as a checklist when carrying out your hazard analysis.

19 Introduction to ISO Training Module A comprehensive training module including all the key elements of ISO in plain English:

20 Introduction to ISO Training Module

21 ISO Gap Analysis Checklists A set of ISO Gap Analysis Checklists which are invaluable if you are looking to achieve FSSC certification: ISO Food Safety Management System Gap Analysis Section 4 ISO Management Responsibility Gap Analysis Section 5 ISO Resource Management Gap Analysis Section 6 ISO Planning and Realization of Safe Products Gap Analysis Section 7 ISO Validation, Verification and Improvement Gap Analysis Section 8

22 Free online support via Our team of experts are here to support your food safety management system implementation and certification. Simon Timperley Tony Connor

23 Food Safety Management System Compliance Guides Guides demonstrating compliance of the manual with each element of ISO and PAS 220. Food Safety Management System Compliance Summary - PAS 220 PAS 220 Requirements FSSC Manual Procedures 4.1 General requirements 4.2 Environment 4. Construction and layout of buildings PRP 4.1 Design and Construction of Buildings PRP 4.2 Environment Prerequisite Programmes 4.3 Locations of establishments PRP 4.3 Site Location and Standards 5.1General requirements 5.2 Internal design, layout and traffic patterns 5. Layout of premises workspace PRP 5.1 Layout of Premises and Workspace PRP 5.2 Internal Design and Layout 5.3 Internal structures PRP 5.3 Internal Structure 5.4 Location of equipment PRP 5.4 Equipment Design and Location 5.5 Laboratory facilities PRP 5.5 Laboratory Facilities 5.6 Temporary/mobile premises and vending machines 5.7 Storage of food, packaging materials, ingredients and non food chemicals 6. Utilities air, water, energy PRP 5.6 Temporary Structures and Vending Machine Facilities PRP 5.7 Storage 6.1 General requirements PRP 6.1 Site Services 6.2 Water supply PRP 6.2 Control of Water Supply 6.3 Boiler chemicals PRP 6.3 Control of Boiler Chemicals 6.4 Air quality ventilation PRP 6.4 Control of Air Supply 6.5 Compressed air and other gases PRP 6.5 Control of Compressed Air and

24 Gases 6.6 Lighting PRP 6.6 Lighting 7. Waste disposal 7.1 General requirements PRP 7.1 Waste Management 7.2 Containers for waste and inedible or hazardous substances PRP 7.2 Waste Container Management 7.3 Waste management and removal PRP 7.3 Waste Disposal 7.4 Drains and drainage PRP 7.4 Drainage Systems 8. Equipment suitability, cleaning and maintenance 8.1 General requirements PRP 8.1 Equipment Prerequisite Programmes 8.2 Hygienic design PRP 8.2 Equipment Hygienic Design 8.3 Product contact surfaces PRP 8.3 Food Contact Surfaces 8.4 Temperature control and monitoring equipment 8.5 Cleaning plant, utensils and equipment 8.6 Preventive and corrective maintenance 9.1 General requirements 9.2 Selection and management of suppliers 9.3 Incoming material requirements (raw/ingredients/packaging) 9. Management of purchased materials PRP 8.4 Monitoring Equipment PRP 8.5 Equipment Cleaning PRP 8.6 Maintenance Prerequisite Programmes PRP 9.1 Purchasing Prerequisite Programmes PRP 9.2 Supplier Approval and Monitoring PRP 9.3 Control of Incoming Materials 10. Measures for prevention of cross contamination 10.1 General requirements PRP 10.1 Prevention of Contamination 10.2 Microbiological cross contamination PRP 10.2 Prevention of Microbiological Contamination 10.3 Allergen management PRP 10.3 Allergen Control System

25 10.4 Physical contamination 11.1 General requirements 11.2 Cleaning and sanitizing agents and tools 11. Cleaning and sanitizing PRP 10.4 Prevention of Physical Contamination PRP 11.1 Cleaning Prerequisite Programmes PRP 11.2 Cleaning Agents and Equipment 11.3 Cleaning and sanitizing programmes PRP 11.3 Cleaning Procedures 11.4 Cleaning in place (CIP) systems PRP 11.4 CIP Systems Prerequisites 11.5 Monitoring sanitation effectiveness 12. Pest control PRP 11.5 Monitoring of Cleaning Effectiveness 12.1 General requirements PRP 12.1 Pest Control Prerequisites 12.2 Pest control programmes PRP 12.2 Pest Control Programme 12.3 Preventing access PRP 12.3 Prevention of Pest Access 12.4 Harbourage and infestations PRP 12.4 Prevention of Pest Harbourage 12.5 Monitoring and detection PRP 12.5 Pest Monitoring 12.6 Eradication PRP 12.6 Pest Eradication 13. Personnel hygiene and employee facilities 13.1 General requirements 13.2 Personnel hygiene facilities and toilets 13.3 Staff canteens and designated eating areas PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites PRP 13.2 Personnel Hygiene Facilities PRP 13.3 Personnel Canteen Facilities 13.4 Work wear and protective clothing PRP 13.4 Protective Work Wear 13.5 Health status PRP 13.5 Medical Screening 13.6 Illness and injuries PRP 13.6 Illness Reporting Systems 13.7 Personal cleanliness PRP 13.7 Personal Cleanliness

26 13.8 Personal behaviour PRP 13.8 Personal Behaviour 14.1 General requirements 14.2 Storage. Identification and traceability 14. Rework PRP 14.1 Rework Prerequisite Programmes PRP 14.2 Rework Storage Identification and Traceability 14.3 Rework usage PRP 14.3 Rework Usage Prerequisites 15.1 General requirements 15.2 Product recall requirements 15. Product recall procedures 16. Warehousing PRP 15.1 Product Recall Prerequisite Programmes PRP 15.2 Product Recall Procedure Prerequisites 16.1 General requirements PRP 16.1 Storage Prerequisites 16.2 Warehousing requirements PRP 16.2 Warehousing Prerequisites 16.3 Vehicles, conveyances and containers PRP 16.3 Despatch and Distribution Prerequisites 17. Product information/consumer awareness 17.1 Product information PRP 17.1 Product Information Prerequisites 17.2 Labelling of pre-packaged foods PRP 17.2 Product Labelling Controls 18. Food defence, biovigilance and bioterrorism 18.1 General requirements PRP 18.1 Food Defence System 18.2 Access controls PRP 18.2 Access Controls

27 10 part IFSQN Project Support Package Containing all the project tools you will need to achieve ISO certification: Understanding ISO Project Plan Senior Management ISO Implementation Checklist Food Safety Team: ISO Implementation Guide Prerequisite Training Codex GMP Training ISO Requirements Training HACCP Training Internal Auditor Training New ISO Training Software Understanding ISO This one hour interactive training guide can be used to aid your staff in understanding the ISO 22000:2005 standard. It includes: The key elements to ensuring food safety An explanation of prerequisite programmes The principles of HACCP ISO definitions The documents required to meet the standard And much more...

28 Project Plan IFSQN FSSC Certification System A planning template listing a step by step process to implementing your Food Safety Management System. Senior Management Implementation Checklist A Senior Management Implementation checklist that establishes your Food Safety Management System fundamentals including Food Safety Policies and Objectives. The checklist guides Senior Management: in planning the establishment of the FSMS in providing adequate support to establish the FSMS in ensuring there is adequate infrastructure and work environment in allocating responsibility and authority

29 Food Safety Team: ISO Implementation Guide This presentation explains to the Food Safety Team exactly how to implement an ISO compliant Food Safety Management System. Prerequisite Training An interactive and illustrated prerequisite programme training guide including the requirements of PAS 220

30 Codex GMP Training An interactive and illustrated codex good manufacturing programme training guide. ISO Requirements Training A training presentation that guides the food safety team through the ISO document requirements and matches these requirements to your IFSQN Food Safety Management System.

31 HACCP Training IFSQN FSSC Certification System An interactive and illustrated HACCP training presentation to train your food safety team in the preliminary steps to a Hazard analysis, the principles of HACCP and how to utilise the HACCP calculator in implementing your HACCP system. HACCP Implementation Guide - Step by step guides to implementing your HACCP using our HACCP Calculator.

32 Internal Auditor Training An interactive ISO Internal Auditor presentation and an ISO 9001 quality management system internal auditing presentation for use in training your internal auditors.

33 New ISO Training Software A set of four 1 hour multiple choice exams in HACCP, CODEX GMP, Internal Auditing and Prerequisites to evaluate the effectiveness of your training. The exams include an automatic scoring system and the generation of graphic certificates to print out. For more information on this package us at Click here to order the IFSQN FSSC Certification Package

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