COURSE OVERVIEW

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.
This course is designed to provide participants with a detailed and up-to-date overview of food safety management (FSMS) in accordance with ISO 22000: 2018. It covers the fundamental purpose of the food safety management system; the food safety hazards; managing and reducing risk; the concept of food safety risk management as a strategic business driver; the international frameworks and protocols for the safe provision of foods; the general food microbiology and hygienic food practices; the typical hazards associated with the full range of food products from primary production to consumption; and the application of food safety management principles and relevant management tools and techniques.
Further, the course will also discuss the ISO 22000:2018 requirements; the principles of food safety risk management using HACCP and verification planning; the application of the plan, do, check, act (PDCA) cycle to food safety management; the structure, intent and requirements of each clause of ISO 22000:2018; the benefits of documenting a food safety management system and suggest approaches for doing so in a variety of situations; and the difference between legal compliance and conformance with ISO standards including the significance of these terms when conducting audit.
During this interactive course, participants will learn the framework of relevant legislation, codes and practices; the interaction between the food organization and the relevant authorities; the international accreditation forum interpretations and guidelines for 3rd party certification bodies (registrars) including the two-stage approach; the system of accredited certification and registration including the functions of the accreditation bodies & certification bodies and registrars; the existence of private schemes and their differences in content and operation as prescribed by the scheme owners (e.g. BRC, EUREPGAP); the ISO 22000 system audit; and the ISO 22000 continuous improvement.