ISO 22000 - Food Safety Management Training

This Food Safety Management training course will provide deeper insights on how to implement an effective and robust Food Safety Policy in any organization in the food production, supply and consumption chain. This training course will enable an organization to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end-consumers.

Accomplishing the above requires adequate personnel training and good understanding of the core principles in Food Safety. This Food Safety Management training course provides an ideal opportunity for participants to broaden their understanding of the basic principles of a Food Safety Management System (FSMS), as these are defined in ISO 22000:2018.

CONTENT:

Introduction to and basic definitions of Food Safety Management Systems (FSMS)

• Food Safety Management System principles in the light of the new ISO22 000:2018
• ISO22000:2005 ISO22000:2018: The Key differences
• The history of Food Safety management: Cross references between the CODEX HACCP and ISO 22000:2018
• International Guidelines and Regulations regarding food safety
• Glossary used in Food Safety
• Understanding organizational needs and expectations relating to the implementation of an FSMS

Food Safety Policy: The Risk-Based Thinking Approach

• Leadership and top management commitment
• Establishing and communicating the Food Safety Policy
• Assigning the organizational roles and responsibilities
• Planning on the basis of the Risk-based thinking
• Setting the Food Safety Management System objectives
• Managing the changes in the FSMS

Support and Documentation Requirements for ISO22000

• Resource requirements: People, infrastructure and work environment
• Personnel competence and awareness
• Maintaining an effective internal and external communication
• Documentation requirements of ISO 22000 – Creating and Updating documents
• Detailed reference to documents with specific examples on the design and use of forms
• Control of documents as evidence of conformity and traceability

Operational Planning and Control: The Realization of Safe Products

• Establishing the PRPs (prerequisite programmes)
• The Traceability system: From incoming material to the end product
• Emergency preparedness and response: Understanding the organization’s responsibility in the food chain
• Hazard control and analysis: Control measures and Hazard control plan
• Control of monitoring and measuring activities/Verification planning
• Control of product and process nonconformities: Corrective actions, product release/withdrawal/recall

Performance Evaluation and Improvement of the Food Safety Management System

• The critical steps in performance evaluation: Monitoring, Measurement, Analysis and Evaluation
• Internal audits in the context of ISO 22000 – team exercise on an internal audit
• Management review: Reviewing the FSMS to ensure continuing fitness-for-purpose
• Dealing with nonconformities and the critical role of corrective actions
• The need for continual improvement and updating of the Food Safety Management System

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.