Food Safety Management Meeting the Challenge of Implementing ISO 22000 in Organization
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Food Safety Management Meeting the Challenge of Implementing ISO 22000 in Organization Course
Introduction:
This course aims to provide comprehensive insights into the implementation of an effective and robust Food Safety Policy within any organization involved in the food production, supply, and consumption chain. By participating in this course, organizations can minimize the potential legal and financial risks associated with failing to deliver safe and healthy food to their customers and end consumers.
The course will specifically focus on referencing the principles of Food Safety Management as outlined in ISO 22000:2005. This international standard consolidates the principles of Hazard Analysis and Critical Control Point (HACCP) and those established by the Codex Alimentarius Commission. Through a detailed examination of ISO 22000:2005, participants will gain a thorough understanding of the principles necessary for ensuring food safety throughout the organization.
Course Objectives:
Upon the successful completion of this course, participants will be able to:
- Set up the HACCP team that has the knowledge and experience to develop and implement an effective HACCP system in his/her organization
- Perform the hazard analysis in order to determine the preventive measures necessary to reduce the risk within acceptable levels
- Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
- Design and implement monitoring systems aiming at controlling and improving the food safety management system
- Evaluation and improvement of logistics in accordance with the requirements of legislation and international food safety standards
Who Should Attend?
This course is suitable for all organizations (private and public) of all sizes that are engaged in the production, processing, packaging, storage, transport, and sale/distribution of food products. It will benefit particularly:
- Quality Control personnel in food premises and food processing facilities
- Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
- Food Safety Consultants
- Food technologists and scientists who want to enrich their scientific knowledge.
- Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities
Course Outlines:
Introduction to and Basic Definitions of Food Safety Management Systems
- Introduction to the ISO 22000:2005 Food Safety management system
- The evolution of ISO 22000:2005 through the HACCP and Codex aliment Arius correlation and principles Guidelines and Regulations regarding food safety
- Glossary used in Food Safety
- Identification of CCPs (Critical Control Points) and CLs (Control Limits)
Review of ISO 22000 Main Chapters
- Food safety management system
- Management responsibility
- Resource management
- Planning and realization of safe products
- Validation, verification, and improvement of the food safety management system
Documentation Requirements for ISO 22000, Management Review, Human Resources
- Detailed reference to documents with specific examples on the design and use of forms
- The purpose of management reviews
- Detailed reference to management review inputs and outputs
- Human resources: Competence, awareness, and training
- Work environment
Planning and Realization of Safe Products
- PRPs (prerequisite programs)
- Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
- Hazard analysis
- Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organizations
- Verification planning / Traceability system
- Control of nonconformity: Corrective actions, Withdrawals
Validation, Verification, and Improvement of the Food Safety Management System
- Validation of control measures
- Control of monitoring and measuring
- Food safety management system verification
- Internal audits in the context of ISO 22000 – team exercise on an internal audit
- Improvement: The need for Continual improvement, Updating the food safety management system
- Review all points of course and notes for ISO 22000 - HACCP