ISO 22000 Food Safety Management System

Course Description:

This course aims to provide a comprehensive understanding of the requirements of the ISO 22000 Food Safety Management System standard. It covers the fundamental principles of food safety and how to apply them in various food industry settings, as well as strategies for managing risks and ensuring the safety of food products.

Objectives:

• Understand the fundamental requirements of the ISO 22000 standard.
• Learn how to implement a Food Safety Management System in organizations.
• Develop planning and execution skills for food safety processes.
• Learn strategies for risk management and Hazard Analysis Critical Control Points (HACCP).
• Apply fundamental concepts to ensure food safety and achieve compliance.

Target Audience:

• Quality and food safety managers.
• Production and manufacturing management personnel.
• Internal audit teams.
• Food safety consultants.
• Health and inspection personnel.

Prerequisites:

• Basic knowledge of food safety and quality management principles.
• Prior experience working in the food industry (optional).

Course Content:

• Introduction to ISO 22000:
  • Background of ISO 22000 and its importance in food safety.
  • Overview of the standard’s structure and key requirements.
• Food Safety Management:
  • Fundamental principles of food safety management.
  • Role of ISO 22000 in food safety management.
• Hazard Analysis Critical Control Points (HACCP):
  • How to develop and implement a HACCP plan.
  • Identifying hazards and critical control points.
• Food Safety Improvement Strategies:
  • Risk management tools and techniques.
  • Monitoring and evaluation strategies.
• Audit Readiness Strategies:
  • How to prepare the facility for audits and reviews.
  • Handling audit findings and achieving continuous improvement.
• Case Studies:
  • Examples of ISO 22000 implementation in food manufacturing facilities.