ISO 22000 Food Safety Management System Course


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We are proud to offer this course in a variety of training formats to suit your needs. We use the highest quality learning facilities to make sure your experience is as comfortable as possible. Our face to face calendar allows you to choose any classroom course of your choice to be delivered at any venue of your choice - offering you the ultimate in convenience and value for money.


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Introduction

ISO 22000 is an internationally recognized standard for food safety management systems. It provides a framework and requirements to help organizations involved in the food industry ensure the safety and quality of their products throughout the food supply chain.

The ISO 22000 course is designed to educate individuals and professionals working in the food industry about the principles, concepts, and implementation of the ISO 22000 standard. The course aims to equip participants with the necessary knowledge and skills to develop, implement, and maintain an effective food safety management system based on ISO 22000.

Duration

10 Days

Who Should Attend

1.      Food Safety Managers and Supervisors

2.      Quality Managers and Coordinators

3.      Food Handlers and Production Staff

4.      Food Safety Team Members

5.      Auditors and Inspectors

6.      Consultants

7.      Regulatory Compliance Officers

8.      HACCP (Hazard Analysis Critical Control Point) Team Members


Course Level:

Course Objectives

At the end of this IRES training course, participants will learn:

1.      Understanding the standard: The course aims to provide participants with a comprehensive understanding of ISO 22000, its principles, requirements, and the benefits of implementing such a food safety management system.

2.      Food safety management principles: The course will cover the key principles of food safety management, including hazard analysis, risk assessment, and control measures to ensure the safety of food products throughout the supply chain.

3.      Compliance: Participants will learn how to ensure compliance with ISO 22000 requirements, as well as relevant legal and regulatory food safety obligations in their respective regions.

4.      Implementing ISO 22000: The course will guide participants on how to implement ISO 22000 within their organization, including planning, documentation, and process improvement.

5.      HACCP (Hazard Analysis Critical Control Point): ISO 22000 integrates the principles of HACCP, which is a systematic preventive approach to food safety. The course may provide a detailed overview of HACCP principles and their application.

6.      Internal auditing: Participants may learn how to conduct internal audits of the food safety management system to identify areas of improvement and ensure ongoing compliance.

7.      Communication and collaboration: Effective communication and collaboration are crucial in maintaining food safety throughout the supply chain. The course may focus on enhancing communication skills with suppliers, customers, and other stakeholders.

8.      Continual improvement: The course might emphasize the importance of continual improvement in the food safety management system, and how to identify and address non-conformities or potential hazards.

9.      Certification process: For organizations seeking ISO 22000 certification, the course may provide guidance on the certification process and what auditors typically assess during certification audits.

10.  Best practices: Throughout the course, participants may be exposed to best practices and case studies from different industries to understand real-world applications of ISO 22000 principles.


Course Outline

Module 1; Introduction to Food Safety Management Systems

·         Overview of food safety management

·         History and development of ISO 22000

·         Benefits of implementing ISO 22000

Module 2; Understanding ISO 22000 Requirements

·         Scope and application of ISO 22000

·         Key terms and definitions

·         Structure and content of ISO 22000

Module 3; Food Safety Hazards and Risk Assessment

·         Types of food safety hazards (biological, chemical, physical)

·         Hazard analysis and risk assessment

·         Identifying and evaluating food safety risks

Module 4; Prerequisite Programs (PRPs)

·         Good Manufacturing Practices (GMPs)

·         Good Hygiene Practices (GHPs)

·         Cleaning and sanitation procedures

·         Pest control measures

Module 5; Establishing the Food Safety Management System

·         Leadership and commitment

·         Food safety policy and objectives

·         Roles and responsibilities

Module 6; Planning and Implementing the FSMS

·         Management of resources

·         Training and awareness

·         Communication related to food safety

Module 7; Developing and Implementing the HACCP Plan

·         Principles of Hazard Analysis and Critical Control Points (HACCP)

·         HACCP team formation

·         Developing HACCP plans and procedures

Module 8; Operational Planning and Control

·         Operational PRPs

·         Traceability and product withdrawal procedures

·         Emergency preparedness and response

Module 9; Monitoring, Measurement, Analysis, and Performance Evaluation

·         Internal audits

·         Monitoring and measuring food safety performance

·         Corrective and preventive actions

Module 10; Continual Improvement

·         Management review

·         Updating and improving the FSMS

Identifying opportunities for improvement


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Course Administration Details:

METHODOLOGY

The instructor led trainings are delivered using a blended learning approach and comprise of presentations, guided sessions of practical exercise, web-based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.

ACCREDITATION

Upon successful completion of this training, participants will be issued with an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).

TRAINING VENUE

The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments and lunch.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION AND AIRPORT PICKUP

Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.

Email:[email protected] 

Mob: +254 715 077 817

TAILOR- MADE

This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817 or

Email [email protected] 

PAYMENT

Payment should be transferred to IRES account through bank on or before start of the course.

Send proof of payment to [email protected] 


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