Online Professional Learning · Sri Lanka
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Professional Development Series · FSSC 22000 Version 7 Aligned

FSSC 22000 Essentials

Practical knowledge for a safer food tomorrow. 4 standalone 4-hour programmes · 10 · 17 · 24 · 31 October 2026.

Saturdays · 9:00 AM – 1:00 PM (Sri Lanka Time)Live Online via ZoomCertificate for each programme
Register Now Fees & bundles

Programme framework

At a glance

A four-programme professional development pathway, built for food safety, quality and supply-chain professionals who need practical, current knowledge of FSSC 22000 Version 7. Each programme is standalone, runs for four hours, and carries its own Edurora Academy Professional Development Certificate. Attend one, several, or all four.

OCT10SATURDAY
01

Food Safety Culture Development

Leadership, behaviour, communication and continual improvement

People make food safety happen.Completed
OCT17SATURDAY
02

Food Integrity & Protection Management

Food Defence, TACCP, Food Fraud and VACCP

Be prepared. Be protected.Completed
OCT24SATURDAY
03

Food Allergen Management

Allergen risk assessment, controls and compliance

Small traces. Big consequences.Completed
OCT31SATURDAY
04

Food Safety in Transport, Storage & Distribution

Protecting product integrity beyond the factory gate

Safe food beyond the factory gate.Registration Open

Fees & bundles

Join one programme or the whole series

Industry ProfessionalsLKR 4,000per programme
UndergraduatesLKR 2,000per programme
Bundle discounts
2 programmes10% off
3 programmes15% off
4 programmes20% off

You will receive the Zoom joining link via email before the programme.

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Calculated from the published per-programme fees and bundle discounts.

Programme details

What each programme covers

OCT10SATURDAY
Programme 01 · Saturday 10 October 2026

Food Safety Culture Development

Building a Culture Where Food Safety Becomes Everyone's Responsibility

Completed

What happens to food safety when nobody is watching?

This programme develops practical understanding of food safety culture, focusing on leadership, behaviour, communication, competence, awareness, measurement and continual improvement. It reflects the strengthened Food Safety and Quality Culture focus in FSSC 22000 Version 7.

Intended learning outcomes

  • Explain food safety culture and its relationship with the FSMS.
  • Recognize leadership and management behaviours that influence food safety.
  • Identify behaviours and conditions that strengthen or weaken food safety culture.
  • Identify awareness, training and competence needs.
  • Recognize methods for assessing food safety culture.
  • Identify cultural gaps and improvement priorities.
  • Develop practical actions to strengthen food safety culture.

Programme content

  • Understanding Food Safety CultureMeaning and purpose · Culture and the FSMS · Compliance versus commitment · Key dimensions of culture
  • Leadership, Commitment & AccountabilityLeadership responsibility · Management commitment and resources · Leading by example · Roles and accountability
  • People, Behaviour & EngagementFood safety behaviours · Ownership · Behavioural barriers · Employee engagement
  • Communication, Awareness & CompetenceFood safety communication · Role-based competence · Training effectiveness · Reporting concerns
  • Measuring & Improving CultureIndicators and evidence · Feedback and observation · Gap identification · Action planning and continual improvement
Practical learning activitiesCulture-gap assessment · Behaviour and leadership case discussion · Workplace improvement planning
Recommended participantsFood Safety Managers, QA/QC Professionals, Quality Managers, Production Managers, Food Technologists, Supervisors, Team Leaders, Internal Auditors, Food Safety Team Members, HR/Training Professionals and Food Business Owners.
FormatSaturdays · 9:00 AM – 1:00 PM (Sri Lanka Time) · 4 hours per programme · Live Online via Zoom · Individual Professional Development Certificate
OCT17SATURDAY
Programme 02 · Saturday 17 October 2026

Food Integrity & Protection Management

Food Defence, TACCP, Food Fraud & VACCP

Completed

Could your product be intentionally compromised, or could a vulnerable raw material enter your supply chain?

This programme combines Food Defence and Food Fraud Mitigation. It introduces TACCP and VACCP approaches and the controls needed to protect products, processes and supply chains. FSSC 22000 V7 requires competent development and maintenance of the Food Defence threat assessment/plan and Food Fraud vulnerability assessment/mitigation plan.

Intended learning outcomes

  • Differentiate food safety, food defence and food fraud risks.
  • Explain TACCP and Food Defence threat assessment.
  • Identify intentional threats and vulnerable areas.
  • Recognize key elements of a Food Defence plan.
  • Explain food fraud and economically motivated adulteration.
  • Explain VACCP and food fraud vulnerability assessment.
  • Identify raw-material and supply-chain vulnerabilities.
  • Select mitigation and verification approaches.
  • Contribute to Food Defence and Food Fraud plan development and review.

Programme content

  • Food Defence Fundamentals & ThreatsFood defence versus accidental contamination · Intentional harm and malicious threats · Threat sources and vulnerable points · Food Defence within the FSMS
  • TACCP & Food Defence PlanningThreat assessment · Prioritization · Food Defence plan · Competence, implementation, verification and review
  • Food Defence ControlsPersonnel and access · Visitors and contractors · Premises and process security · Incident response
  • Food Fraud & VACCPAdulteration and substitution · Misrepresentation · Economically motivated adulteration · Vulnerability assessment
  • Food Fraud Mitigation & Supply-Chain ProtectionHigh-risk materials and suppliers · Mitigation measures · Verification · Plan review and improvement
Practical learning activitiesTACCP threat assessment case · VACCP raw-material vulnerability exercise · Supply-chain mitigation scenario
Recommended participantsFood Safety Managers, QA/QC Professionals, Food Technologists, Procurement and Supply Chain Professionals, Production Managers, Internal Auditors, Food Safety Team Members, R&D Professionals and Food Business Owners.
FormatSaturdays · 9:00 AM – 1:00 PM (Sri Lanka Time) · 4 hours per programme · Live Online via Zoom · Individual Professional Development Certificate
OCT24SATURDAY
Programme 03 · Saturday 24 October 2026

Food Allergen Management

Controlling Allergen Risks & Preventing Cross-Contact

Completed

If an allergen is invisible, how do you know you have controlled it?

This programme covers allergen identification, risk assessment, storage, segregation, production controls, cleaning, validation/verification, labelling, training and review. It reflects FSSC 22000 V7 requirements for a documented allergen management plan, risk-based controls, validation/verification, personnel training and periodic review.

Intended learning outcomes

  • Explain the purpose of allergen management.
  • Identify allergens handled in raw materials, processes and finished products.
  • Conduct a basic allergen risk assessment and mapping exercise.
  • Identify cross-contact routes.
  • Select storage, segregation and production controls.
  • Explain cleaning, validation and verification considerations.
  • Recognize allergen-related labelling risks.
  • Identify training, documentation, review and trend requirements.
  • Develop practical allergen-management improvements.

Programme content

  • Allergen Risk & Management PrinciplesAllergen hazards and consumer risk · Allergen sources · Site allergen profile · Allergen management plan
  • Allergen Risk Assessment & MappingCross-contact sources · Process and area mapping · Risk assessment · Risk-based controls
  • Raw Materials, Storage & Production ControlsSupplier and ingredient information · Identification and segregation · Production sequencing · Personnel and equipment controls
  • Cleaning, Validation & VerificationCleaning controls · Validation and verification · Risk-based verification testing · Documented information and trend analysis
  • Labelling, Training & Continual ImprovementRisk-based precautionary labelling · Personnel awareness and job-specific training · Annual/change-triggered review · Incident and improvement
Practical learning activitiesAllergen mapping exercise · Cross-contact scenario · Production and cleaning control case · Corrective-action discussion
Recommended participantsQA/QC Professionals, Food Safety Managers, Food Technologists, Production Managers, R&D/Product Development Professionals, Hygiene/Sanitation Teams, Internal Auditors, Supervisors and Food Business Owners.
FormatSaturdays · 9:00 AM – 1:00 PM (Sri Lanka Time) · 4 hours per programme · Live Online via Zoom · Individual Professional Development Certificate
OCT31SATURDAY
Programme 04 · Saturday 31 October 2026

Food Safety in Transport, Storage & Distribution

Protecting Food Beyond the Factory Gate

Registration Open

Your product left the factory safe. What happens before it reaches your customer?

This programme focuses on maintaining food safety and product integrity through storage, transport and distribution. It covers operational controls, temperature and environmental conditions, hygiene, handling, traceability, outsourced logistics and deviation management, with applicability linked to the organization's FSSC 22000 V7 scope and relevant ISO 22002-x requirements.

Intended learning outcomes

  • Identify food safety risks in storage, transport and distribution.
  • Recognize storage and environmental controls.
  • Identify transport hygiene and vehicle/container controls.
  • Explain temperature and cold-chain monitoring.
  • Apply loading, unloading, handling and segregation principles.
  • Recognize traceability and stock-control needs.
  • Identify controls for outsourced logistics providers.
  • Respond to deviations, damaged products and temperature excursions.
  • Identify verification and improvement opportunities.

Programme content

  • Food Safety Beyond ManufacturingSupply-chain food safety risks · Product integrity after production · Storage/transport interfaces · Roles and responsibilities
  • Storage & Warehouse ControlsStorage conditions · Temperature and environmental controls · Segregation and product protection · Stock rotation
  • Transport, Vehicle & Container ControlsSuitability · Cleaning and hygiene · Loading and unloading · Contamination and damage prevention
  • Temperature, Cold Chain & Distribution MonitoringTemperature-sensitive products · Monitoring and records · Cold-chain deviations · Verification
  • Outsourced Logistics, Traceability & ImprovementLogistics-provider requirements · Defined responsibilities · Traceability · Deviation and corrective action
Practical learning activitiesStorage-risk assessment · Cold-chain deviation case · Logistics-provider evaluation scenario · Corrective-action exercise
Recommended participantsFood Safety Managers, QA/QC Professionals, Warehouse Managers, Logistics and Supply Chain Professionals, Production Managers, Distribution Teams, Food Technologists, Internal Auditors and Food Business Owners.
FormatSaturdays · 9:00 AM – 1:00 PM (Sri Lanka Time) · 4 hours per programme · Live Online via Zoom · Individual Professional Development Certificate
Register Now See fees

Certificates

Each programme is standalone. A participant completing one programme receives one Edurora Academy Professional Development Certificate bearing that programme title. Completion of one programme is not required to attend another. A digital certificate of completion is issued to all participants who successfully complete the programme(s). Printed certificates are available on request; courier charges are borne by the participant at actual cost.

FSSC 22000 Version 7 Aligned

FSSC 22000 Version 7 was officially released on 1 May 2026, based on ISO 22000:2018, relevant ISO 22002-x:2025 prerequisite programmes and FSSC Scheme requirements. Version 7 includes strengthened or retained requirements covering Food Defence, Food Fraud Mitigation, Management of Allergens and Food Safety & Quality Culture.

These programmes are professional development programmes; participation does not constitute FSSC 22000 certification or auditor qualification. Detailed applicability depends on the organization's food-chain category, scope and applicable ISO 22002-x requirements.

FAQ

Frequently asked questions

Can I register for just one FSSC 22000 Essentials programme?

Yes. Each programme is standalone. You can register for one programme, several, or all four.

What are the fees for FSSC 22000 Essentials?

LKR 4,000 per programme for industry professionals and LKR 2,000 per programme for undergraduates. Bundle discounts apply: 10% off two programmes, 15% off three and 20% off all four.

How are the FSSC 22000 Essentials programmes delivered?

Each programme runs live online via Zoom on a Saturday from 9:00 AM to 1:00 PM Sri Lanka Time. The Zoom joining link is sent by email before the programme.

Will I receive a certificate?

Yes. Each programme carries its own Edurora Academy Professional Development Certificate. A digital certificate is issued on completion, and printed certificates are available on request.

Is this FSSC 22000 certification or auditor training?

No. These are professional development programmes. Participation does not constitute FSSC 22000 certification or auditor qualification.

For organizations

Need a program for your team?

Any program can be adapted and delivered privately for your organization, online or on-site.

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