ArabicChinese (Simplified)DutchEnglishFrenchGermanItalianPortugueseRussianSpanish

ISO 22000

Food Safety Management System

Course Description:

This course aims to provide participants with the required knowledge and skills to perform an internal audit based on the requirements of ISO 22000: 2018 Food Safety Management Systems (FSMS) and ISO 19011:2018 guidelines for auditing management system. ISO 22000: 2018 FSMS is the latest version of an international standard designed for the food industry. This training course is designed to guide you through the principles, requirements and practices of the ISO 22000 international standard and learn how to contribute to the continuous improvement of the management system.

Course Objective:

By the end of this course, participants will be able to:

  • Describe the food safety and management system requirements of ISO 22000
  • Model of a hazard analysis based FSMS and risk-based approach of ISO 22000
  • Role of internal audit in the maintenance and improvement of System
  • Plan, conduct and report an internal audit of part of a FSMS in accordance with ISO 19011:2018

Who is this for

Designed for the Food Safety Team Leader or those who will need a thorough knowledge of the requirements and the processes of the food safety management system.

What does it cover

Chapter 1

Introduction videos: Introduction to the Training, Introduction to the Process Approach, Introduction to Risk Based Thinking, Introduction to Documented Information

Chapter 2: ISO 22000:2018 

Each section in Chapter 2 includes:

Explaining what is expected for your system and exercises and examples Example of how to document a procedure for the various food safety management system processes along with the ability to make notes on each to assist you in creating an effective procedure as you build your own food safety management system.

Sections:

Context of the Organization

Leadership

Planning

Resources

Control of Externally Provided Processes

Competency and Awareness

Communication

Documented Information

Operational Planning and Prerequisite Programs

Traceability

Emergency Preparedness and Responsibility

HACCP

Control of Monitoring and Measuring

Control of Product and Process Nonconformance

Handling of Potentially Unsafe Product

Recall

Monitoring, Measurement, Analysis and Evaluation

Management Review

Internal Audit

Corrective Action and Improvement

Chapter 3: Prerequisite Programs

Each section in Chapter 3 includes a visual tour of the requirements. The Chapter is followed by an interactive exercise.

  • Construction and Layout
  • Layout of Premises and Workspace
  • Utilities
  • Waste Disposal
  • Equipment Suitability Cleaning and Maintenance
  • Management of Purchased Materials
  • Prevention of Cross Contamination
  • Cleaning and Sanitation
  • Pest Control
  • Personnel Hygiene and Employee Facilities
  • Rework
  • Product Recall Procedure
  • Warehousing
  • Product Information
  • Food Defense, Bio vigilance and Bioterrorism

Is There a Final Test

Progress is measured by your completion of the course and scores on the exercises. To pass you must score 80% overall on the exercises. If you do not pass, you may retake the course.

Is there a certificate

Once you have successfully completed the training you will receive a certificate.

error: Alert: Content is protected !!