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Course Outline
Introduction to ISO 22000
- Overview of food safety management systems.
- Objectives and strategic benefits of ISO 22000 certification.
- Comparative analysis with other food safety standards, such as HACCP and FSSC 22000.
Navigating the ISO 22000 Framework
- Essential components of ISO 22000:2018.
- The High-Level Structure (HLS) and its critical role in alignment.
- Integration strategies with other management systems, including ISO 9001 and ISO 14001.
Prerequisite Programs (PRPs) and Operational PRPs
- Deep dive into prerequisite programs.
- Identifying and defining operational PRPs.
- Ensuring rigorous hygiene and sanitation protocols.
Hazard Analysis and Critical Control Points (HACCP)
- Application of HACCP principles within ISO 22000.
- Methodology for conducting comprehensive hazard analyses.
- Establishing and monitoring critical control points (CCPs).
Building and Executing an FSMS
- Required documentation and record-keeping practices.
- Formulating actionable food safety objectives.
- Defining roles and responsibilities within food safety management.
Internal Auditing for ISO 22000
- Understanding the scope of internal audit requirements.
- Steps for executing a thorough food safety internal audit.
- Reporting findings and implementing corrective actions.
Preparing for ISO 22000 Certification
- Navigating the steps of the ISO 22000 certification process.
- Addressing common challenges and effective mitigation strategies.
- Collaborating with certification bodies for successful outcomes.
Compliance and Continuous Improvement
- Sustaining ISO 22000 certification over time.
- Deploying strategies for continuous operational improvement.
- Maintaining legal and regulatory compliance in food safety.
Case Studies and Practical Applications
- Real-world examples of successful ISO 22000 implementations.
- Key lessons drawn from effective food safety programs.
- Interactive workshop focused on FSMS planning and execution.
Conclusion and Future Directions
- Summarizing key takeaways from the course.
- Providing resources for continued professional development.
- Open Q&A and group discussion.
Requirements
- A foundational understanding of food safety principles.
- Acquaintance with HACCP (Hazard Analysis and Critical Control Points).
- Practical experience in food production, quality assurance, or regulatory compliance is highly advantageous.
Target Audience
- Food safety managers.
- Quality assurance professionals.
- Compliance officers operating within the food industry.
- Food production supervisors.
- Business managers involved in the food supply chain.
14 Hours
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