ISO 22000 Standard defines the requisites relating food safety management systems in every food chain, right from the producers of feed, the basic industry producers to the food producers, retailers, carriers, and catering establishments. The standard comprises of terms relating program of essential prerequisites and the operating programs. In this course, various aspects of food safety management systems will be discussed with real-life examples for better understanding.
Learning the purpose of a food safety management systems
Getting familiar with the meaning of various food safety management terms
Learning how to interpret the requirements of ISO 22000
Understanding how to do the implementation
Who Should Attend?
Food transport and storage operators
Those responsible for implementation or management of food safety programs
Anyone who wishes to understand the standard and its role in food safety
Background to food safety
Benefits of ISO 22000 family of standards
The ISO 22000 standard principles, requirements and its clauses
Setting effective quality objectives
Plan do check act system of working
The process model
Types of audits and conflict of interest
The possible solution to food safety challenges
Prerequisite programs & preliminary steps
Hazard analysis and risk assessment
Critical control points + FSMS plans
Operational PRP’s and CCP’s
Critical limits and monitoring
Corrective actions / Non-conforming product
Validation and verification.
Audit activities within ISO 22000
ISO 22000 implementation action plan
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