ISO 22000: Food Safety Management Systems (FSMS) & HACCP

Lo que serás capaz de hacer

ISO 22000 is the international standard for food safety management systems (FSMS). Built on the principles of HACCP (Hazard Analysis and Critical Control Points), it defines what any organization in the food chain must do to control food safety hazards — microbiological, chemical, physical and allergens — and ensure that food is safe for consumption. The standard applies to organizations of any size, anywhere in the food chain: food production and processing, farming, feed and animal food production, food retail, catering, food packaging manufacture, and food-related services such as transportation, warehousing, cleaning and sanitation. This course discusses the requirements of ISO 22000:2018 clause by clause, showing you what an FSMS consists of and how organizations implement, maintain and audit it. Course structure Introduction — the concept of food safety, the principles of HACCP, and the standards of the ISO 22000 series Context of the organization (Clause 4) — internal and external issues, needs and expectations of interested parties, and the scope of the FSMS Leadership (Clause 5) — top management commitment, the food safety policy, and the food safety team Planning (Clause 6) — risks and opportunities, food safety objectives, and planning of changes Support (Clause 7) — resources, competence, awareness, externally provided processes and services, infrastructure and work environment, communication, and FSMS documentation Operation (Clause 8) — the heart of the standard: Prerequisite programmes (PRPs) according to ISO/TS 22002-1: buildings and utilities, waste disposal, equipment cleaning and maintenance, prevention of cross-contamination, allergen management, cleaning and sanitation, pest control, personnel hygiene, rework, warehousing, and food defence Food traceability and preparation for emergency situations Hazard identification and hazard assessment Critical control points (CCPs), operational prerequisite programmes (OPRPs) and the hazard control plan Validation of control measures, handling of potentially unsafe products, and withdrawal and recall procedures Performance evaluation (Clause 9) — monitoring and measurement, internal audits, and management review of the FSMS Improvement (Clause 10) — nonconformities, corrections and corrective actions, and continual improvement of the FSMS Certification — how ISO 22000 certification works, and the conclusions of the course Who this course is for Food safety managers, quality managers and food safety team members implementing or maintaining an FSMS Professionals in food production, processing, retail, catering, packaging and food logistics Internal auditors and consultants working with food safety management systems HACCP practitioners who want to understand the full management system that ISO 22000 builds around HACCP Anyone preparing an organization for ISO 22000 certification or working toward FSSC 22000 Learn what an organization must do to prevent unsafe food from reaching consumers — according to the internationally accepted standard for food safety.

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