Food Safety Management Course ISO 22000:2018
$408.00$680.00
Duration: 35 hours
SO 22000 is the global food safety management system standard for the whole food supply chain, from growers and producers to processors and packaging, transport, and point of sale. It extends to suppliers of non-food products and services, like cleaning and equipment manufacturers, and can be used by organizations of any size.
ISO 22000 specifies the requirements for a food safety management system that involves interactive communication, system management, and prerequisite programs.
The standard focuses on supply chain assurance, has management system principles embedded, and is aligned with HACCP principles
Learning Objectives
To train potential auditors/lead auditors and to provide detailed knowledge of auditing processes for ISO 22000:2005 Food Safety Management System and ISO 19011:2002. The course is also aimed to provide practical training on auditing skills for Food Safety Management Systems, including HACCP. At the conclusion of the course, successful delegates should be able to:
- Identify the elements of Food Hygiene and Sanitation, HACCP and Quality;
- Should be able to develop and document a Pre-Requisite program;
- Able to identify CCP and Establish a HACCP Plan;
- Have the competency to plan, undertake and report results of audits of Food Safety Management system and to follow-up any consequent corrective actions;
- Outline the skills in auditing food safety management system components against criteria (such as HACCP, GMP, Legislation, QA) by use of a generic model for the audit process;
- Identify personal attributes, ethics, and values that are desirable to be incompetent food safety auditors;
Course Contents
- Introduction to Food Safety Management System;
- Understanding of the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain to ensure safe food suitable for human consumption;
- Understanding the purpose, contents, and interrelationship of HACCP, general principles of food hygiene, operational prerequisite program;
- Interpretation of the requirement of ISO 22000 in the context of an audit;
- Plan and conduct an audit in accordance with ISO 19011;
- Report the audit, including writing valid, factual and value-adding nonconformities;
- Good manufacturing practices, good hygienic practices and such other practices to ensure food safety;
- Evaluation of prerequisite programs including operational prerequisite programs;
- Identification of hazards, hazard analysis, identification of critical control points and corrective actions, selection, and assessment of control measures;
- Explain the concept of statutory and regulatory requirements in food safety and emergency preparedness to deal with food safety issues;
- Exercises and exams.