Food Safety and International Standard Management System (ISO 22000)
Course Code: HS18
Course Objective
- Plan, conduct, report and follow up an audit of a Food Safety Management System to establish conformity (or otherwise) with ISO 22000 or acceptable equivalent and in accordance with ISO 19011 (and ISO 22003 including ISO 17021 where appropriate)
Target Audience
- Any individual requiring knowledge of ISO 22000 and food safety systems
- Any individual who is looking to understand the benefits of a food safety management system in their organization
- Those who are looking to implement a food safety management system in their organization
Course Outline
Day 1 – Understanding where ISO 22000 fits into food safety management systems.
- Understand the requirements of ISO 22000:2005 within the context of your company
- Learn about the specific clauses within the standard
Day 2 – Workshop based exercises bases on the key principles of the standard, an opportunity to share experiences and understanding with other delegates.
- Describe the purpose of a Food Safety management system, of Food Safety Management Systems standards, of management system audit and of third-party certification
Day 3 – Key elements of ISO 22000 (I)
- Understand how to undertake performance improvement of the food safety system
- Establish the importance of ISO documentation
Day 4 – Key elements of ISO 22000 (II)
- Implementing or operating a management system within a food sector context. This includes private schemes such as BRC, GLOBALGAP, FSSC and/or other schemes which include management system components
- Relevant key food safety legislation (this may be specific to delegates’ food industry context and location)
Day 5 – Key elements of ISO 22000 (III)
- Describe the basics of Food Safety Management Systems
- Explain the purpose, structure and requirements of ISO 22000
- Describe the process of implementing a FSMS that meets the requirements of ISO 22000
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