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ISO 22000: Food Safety 2020-02-07T12:42:51+00:00

ISO 22000:2018 Food Safety management System

ISO 22000: 2018 The adoption of a food safety management system (FSMS) is a strategic decision for an organization that can help to improve its overall performance in food safety.

Implementation training

Duration: 3 Days

Course Summary:

This course will introduce students to Microorganisms and the role they play in food spoilage and food poisoning, potential contamination from the environment and other sources within the food operational areas. The implementation course provides the participant with an in-depth level of knowledge on the requirements of ISO 22000:2018 standard.

Our course is designed for personnel who are responsible for the development and implementation of the Food Safety Management Systems.

A practical application of the standard requirements provides the participant with in-depth knowledge regarding the development, implementation and maintenance of the Food Safety Management Systems requirements.

The implementation course prepares the participant to understand the requirements for auditing preparation as well as importance of Food Safety Management as a tool to ensure compliance with customer and legal requirements and continual improvement.

It demonstrates how Food Safety and Quality Management contributes to the day-to-day business operations through the effective application and management of resources.

WHO SHOULD ATTEND:

This course is suitable for all levels of management and technical staff. Any of the following would benefit:

  • Food handlers;

  • Any food safety/HACCP Team members;

  • Food Technologists;

  • R & D Department;

  • Quality Managers and Controllers;

  • Production Managers and Supervisors;

  • Operations Managers;

  • Maintenance Managers & Supervisor;

  • Managing Directors/General Managers;

  • Owners;

  • Auditors.

OUTCOME:

The course will address the following:

  • How to develop an ISO 22000 Management system based on the ISO 22000:2018 standard for implementation, maintenance and auditing purposes.

  • Detailed breakdown of the principles of food safety as defined and covered by ISO 22000;

  • How to conduct an effective review of the food hazard system;

  • How to apply verification and validation;

  • How to identify OPRPs / CCPs;

  • Extensive practical examples;

  • The purpose, content and – interrelationship of ISO 22000 and the legislative framework relevant to food safety.

Bridging training from the ISO22000:2007 to the ISO 22000:2018

Duration: 2 Days

Course Summary:

An informative course designed for those who are considering transitioning from an existing ISO 22000: 2007 Standard to the new ISO 22000:2018 standard. This course will address the requirements of ISO 22000:2018 and aims to assist companies in preparing for ISO 22000:2018 Certification.

By attending this one-day course you will discover the benefits of implementing ISO 22000:2018 and how to practically apply this in your business.

WHO SHOULD ATTEND:

This course is suitable for all levels of management and for those who:

  • May already have a fully implemented ISO 22000:2007 standard and are considering ISO 22000:2018 certification;

  • Need to understand what an ISO 22000:2018 food safety management system entails;

  • Need to obtain third party certification of their Food Safety Management System against ISO 22000:2018 to meet the requirements of customers or to increase and grow their market share.

Course Content:

The course will address the following:

  • An overview of ISO 22000:2018 detailing its strengths and benefits;

  • Changes between the ISO 22000:2007 and the new ISO 22000:2018 standards;

  • ISO 22000:2018 certification requirements;

  • Introduction to risk base thinking.

Internal auditing

Duration: 4 Days

Course Summary:

Auditing of the Food Safety management systems forms an important part of the process to demonstrate continual improvement, thus the ISO 22000:2018 standard requires that the food Safety management system must be audited on a periodic basis. The Internal Auditor Course is designed for persons to conduct internal audits on the ISO 9011 principles.

The course material is based on sampling methods, interviewing techniques, effective listening skills, compiling nonconformities and value-added report writing. Special emphasis is devoted to causing of nonconformances and effective development of corrective action requests.

The internal auditor course is designed specifically those individuals responsible for carrying-out internal audits in accordance to ISO 22000:2018 standard requirements. The course provides participants with opportunity to audit against procedures written for real world applications.

Participants are exposed to real life scenarios and are equipped to conduct internal as well as supplier audits in a professional manner.

Auditor roles and responsibilities including personal behaviour is also covered as well as the documentation forming part of the internal audit as well as supplier audit process and audit objectives, audit scope and audit criteria.

WHO SHOULD ATTEND:

  • Those with the responsibility for internal auditing of food Safety management systems based on ISO 22000:2018 requirements;

  • Those with an interest in auditing food Safety management systems requirements;

  • Those developing a food Safety management system based and in preparation for Certification audits;

  • Those who want to perform 2nd party internal auditing or customer food safety site audits based on the ISO 22000:2018 requirements.

PRE-REQUISITE:

Successful completion of an ISO 22000:2018 or advance HACCP Implementation course.

OUTCOME:

With the successful completion of this course the participant will be able to:

  • Relate to and apply the ISO 19011:2018 requirements for auditing management systems;

  • Develop certain documents required by the standard;

  • Develop auditing material required to conduct an internal audit;

  • Plan and prepare the auditing process;

  • Apply the principles of planning, executing, recording and close out of an audited scenario; and

  • Develop and implement key documentation to ensure the auditing process is concluded in a professional manner.

Hazard Analysis and Critical Control Points

Implementation training

Duration: 2 Days

Introduction to HACCP

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process.

  • Biological

  • Chemical

  • Physical

Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

What HACCP is not:

  • HACCP is not a Quality Control system

  • HACCP is not a government program (although there are regulatory requirements for companies to have a HACCP program in place. Visit FDA.gov for information)

Outcome of the training

Building a HACCP System based on the following:

  • Implementing a Prerequisite programs to ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.

  • HACCP Plans implement controls to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.

Benefits of HACCP

The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.

  • Increased confidence in your products

  • Ability to reach markets and customers that require a

  • Reduced Liability

  • Effective process management

  • Improved quality and consistency

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