COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
The ISO 22000:2018 provides industry with a standard for managing and reducing the risks to health resulting from operations across the food chain. The principal aim of this course is to help participants with a food industry background to assess the adequacy of the design, implementation and improvement of a food industry organization’s food safety management system against ISO 22000:2018 in accordance with ISO 19011.
This course is designed to provide participants with a comprehensive overview of the foundation and the principles of food safety management system in accordance with ISO 22000. It covers the fundamental purpose of the food safety management system; the purpose of business benefits of the food safety management system; the background and general food safety issues; the purpose, content and interrelationship of the international standards in accordance with the ISO 22000:2018, ISO 9000:7000 and ISO 9001:2001; the requirements of ISO 22000:2018; and the framework of relevant legislation, codes and practices.
The course will also cover the structure of the FSMS certification industry and the requirements of ISO 2200:2018 to an audit and organization’s FSMS; the roles and responsibilities of the auditor in accordance with ISO 19001; the process of planning, conducting, reporting and following up an audit; the information gathered in the context of ISO 22000:2018; and the effective interpersonal skills and interview techniques.
The focus of this course is on evaluating the effectiveness of a FSMS through interpretation of ISO 22000:2018 in the context of the scope of an organization’s management arrangements, its legislative framework and the significant hazards of its operational processes.
The course is based on ISO 22000:2018 and ISO 19011, and audit activity of a food safety management system will require the auditor or audit team to recognise a wide variety of system components (i.e. a combination of a management system, risk assessment and control methodology and a variety of industry good practice and standard operating procedures that comprise the food safety management system).