Course Outline:
ISO 22000 is an international standard that sets requirements for effective Food Safety Management Systems (FSMS). It integrates Hazard Analysis and Critical Control Points (HACCP), good manufacturing practices (GMP), and prerequisite programs to help organizations identify, control, and prevent food safety hazards across the supply chain.
Applicable to all food industry sectors, from producers to retailers, ISO 22000 enables organizations to ensure food safety, comply with regulations, and build consumer trust by establishing a systematic and proactive approach to food safety management.
Introduction to Food Safety Management Systems (FSMS):
- Understand the fundamental principles of food safety management systems.
- Explain the importance of implementing an FSMS for ensuring the safety and quality of food products.
- Recognize the role of ISO 22000 as an internationally recognized standard for food safety management.
ISO 22000 Requirements:
- Interpret and apply the requirements of the ISO 22000 standard.
- Identify the clauses and sub-clauses of ISO 22000 and understand their significance.
- Evaluate an organization’s compliance with ISO 22000 requirements.
Hazard Analysis and Critical Control Points (HACCP):
- Understand the principles of HACCP and its role in food safety management.
- Conduct hazard analysis to identify potential food safety hazards.
- Establish critical control points (CCPs) and implement control measures to prevent or eliminate hazards.
Good Manufacturing Practices (GMP):
- Explain the importance of GMP in maintaining hygienic conditions and preventing contamination in food production and handling.
- Implement GMP principles to ensure the quality and safety of food products.
- Assess and improve compliance with GMP requirements.
Prerequisite Programs:
- Understand the significance of prerequisite programs in supporting the effectiveness of an FSMS.
- Develop and implement prerequisite programs such as sanitation, pest control, and personnel hygiene.
- Monitor and verify the effectiveness of prerequisite programs to maintain food safety standards.
Food Safety Risk Assessment and Management:
- Conduct food safety risk assessments to identify and prioritize potential hazards.
- Develop risk management strategies to control identified hazards and minimize risks to consumers.
- Establish procedures for ongoing monitoring, measurement, and review of food safety risks.
Documentation and Record Keeping:
- Develop documentation systems to maintain accurate and up-to-date records of FSMS policies, procedures, and activities.
- Ensure documentation compliance with ISO 22000 requirements and regulatory standards.
- Demonstrate proficiency in record keeping for audits, inspections, and regulatory purposes.
Internal Auditing and Management Review:
- Plan and conduct internal audits of the FSMS to assess compliance and effectiveness.
- Report audit findings, identify nonconformities, and recommend corrective actions.
- Conduct management reviews to evaluate the performance of the FSMS and drive continuous improvement initiatives.
This course is ideal for food industry professionals responsible for food safety and quality, including safety managers, QA officers, supervisors, compliance specialists, and auditors. It also benefits those seeking to build or advance their careers in food safety by providing essential knowledge on implementing and maintaining ISO 22000-based Food Safety Management Systems.
5 Days Training program
Mode of Study: Available online, in-person, or in a blended format. Participants can choose the option that best suits their schedule and learning style.
