Aims & Objectives

• Identify the key requirements and benefits of ISO 22000:2018
• Manage food safety and drive continual improvement
• Attract and retain customers by meeting their current and future needs
• Grasp the application of risk-based thinking, leadership and process management
• Build stakeholder confidence through the most recognised hygiene practice
• Build commitment around food safety
• Manage food safety risks and hazards effectively

Learning Outcomes

Having successfully completed this course you will be able to:

• Assess and improve your own FSMS organization Systems.
• Describe the purpose of a FSMS
• Interpret the ISO 22000 requirements.
• Identify and assess FSMS risks.
• Compare the new 2018 with the 2005 one

Who should attend?

• Food safety managers/consultants
• Those who wish to understand ISO 22000 and its application
• Chefs & Food handlers
• Anyone involved in the planning, implementing, maintaining or supervising of an ISO 22000:2018 FSMS
• Anyone interested in food safety management systems

Prerequisite skills & knowledge: None required

Available in-house/distant learning? Yes

Created by: LiberoAssurance Continuous Professional Development Training Centre Level 1 - Accredited by Univab

1. Introduction to ISO 22000 and its key changes

• Introduction to ISO 22000
• ISO 22000:2018 vs ISO 22000:2005
• Changes in ISO 22000 structure
• Importance of Certification

2. ISO 22000:2018 Requirements

Clauses 0-3

• Introduction
• Scope
• Normative references
• Terms and definitions

Context of the organization

• Understanding the organization and its context
• Understanding the needs and expectations of interesting parties
• Determining the scope of the food safety management system
• Food safety management system

Leadership

• Leadership and commitment
• Policy
• Organizational roles, responsibilities and authorities

Planning

• Actions to address risks and opportunities
• Objectives of the food safety management system and planning to achieve them
• Planning of changes

Support

• Resources
• Competence
• Awareness
• Communication
• Documented information

Operation

• Operational planning and control
• Prerequisite Programs (PRPs)
• Traceability system
• Emergency preparedness and response
• Hazard control
• Updating the information specifying the PRPs and the Hazard control plan
• Control of monitoring and measuring
• Verification related to PRPs and the hazard control plan
• Control of product and process nonconformities

Performance evaluation

• Monitoring, measurement, analysis and evaluation
• Internal audit
• Management review

Improvement

• Nonconformity and corrective action
• Continual improvement
• Update of the food safety management system

3. HACCP Application & Analysis

HACCP

• Overview
• Principles
• Why HACCP?
• Benefits
• Important terms
• Hazards
• HCCP approach to establish monitoring procedures
• Risk assessment
• Determine CCPS
• Food safety management techniques
• Comparison with ISO 9001
• Summary

Steps for HACCP Installation

• ISO:22000 Registration Process
• Requirements for installing HACCP systems
• Logic sequence for HACCP application
• HACCP 7 Principles
• Prerequisite programs (PRPS)
• Preliminary steps for hazard analysis
• Documentation & Records
• Systems for Monitoring CCPs
• Updating preliminary info specifying PRPs 7 HACCP Plan
• Control of monitoring & measuring
• FSMS Verification
• Basis for hazard analysis
• Workshops

Documentation

• FSMS Documentation
• ISO 22000 Documents list
• Documentation Process
• Flow Charts
• Mapping A Process
• Records

Teaching Methods

• Detailed seminar presentations (available for download)
• Terms and definitions
• No. of slides: 257

Resources

• Reading lists and resources available in presentations

Study time allocation

• Private study hours: 30
  
• Trainer contact hours: Availability and competence of instructors upon request
• Enrollment duration: 90 days (from the date of purchase)

Credits

• CPD Points: 30
  
• ECTS/ECVET Points: 1