Overview
ISO 22000 is a management system designed to enable
organizations to control food safety hazards along the food chain in order to
ensure that food is safe at the time of consumption.
Objectives
ISO 22000 is being recognized as the most efficient way to
ensure the quality and safety of food production process. This course follows
the classical approach to ISO 22000 and covers the scientific basis and
methodology of ISO 22000.
Targeted Groups
Organizations interested in understanding the requirements
of ISO 22000, bridging the gap between their current food safety system and ISO
22000, strengthening the management part of their current system to increase
productivity and efficiency and understanding how this single standard can be
applied throughout the food supply chain.
Quality Consultants
and professionals.
Managers and employees of food service.
Food Safety Team & Food Safety Team Leader
Course Outlines
Introduction to ISO 22000
Benefits of ISO 22000
Prerequisite programs
(GMP).
Organization context
The concept of 'risk-based'
An Introduction to
the Seven Principles of HACCP
Preliminary Steps to HACCP
Conducting a hazard analysis
Preventative Measures
Critical Control Points
Critical Limits
Monitoring
Corrective Actions
ISO 22000 Requirements
Intensive ISO 22000 Workshops