ISO 22000: 2005 Food Safety and Quality Management System

Course Overview

ISO 22000 is an international food safety standard developed by the International Organization for Standardization. It is a framework for a Food Safety Management System (FSMS) incorporating Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Point (HACCP) principles and ISO 9001:2000 elements. ISO 22000 sets general food safety requirements that can be applied worldwide by all organizations from farm to fork.

The course emphasizes on key elements to ensure food safety along the food chain, including interactive communication, system management, food safety hazard control and continual improvement and food safety management system updates.

Course Objectives

  • The main objective is to provide an over view of ISO 22000 Food safety Management System requirements
  • To understanding the different components of FSMS, including the FSMS policy, HACCP analysis, measuring performance, management’s commitment, internal audit, management review and continual improvement.
  • To provide awareness regarding implementation and auditing

Course Content

Overview of ISO 22000

  • What are food management system standards?
  • ISO 22000 series of standards including ISO 22004:2005, ISO/TS 22003:2007 and ISO 22005:2007
  • History of food safety and standardization principles
  • What is ISO 22000?
  • How to implement ISO 22000?
  • Structure of ISO 22000

What is Food safety and Quality?

  • Food Safety as integral part of food processing
  • Assessment methods of food safety
  • Levels of food safety
  • Quality as integral part of assessing food safety

How to Integration with an existing HACCP Program?

  • Different case studies of integration
  • Explanation of HACCP clauses
  • Blending standards and compliance of HACCP with ISO 22000
  • Evaluating risks of integration

Inspections

  • Informed inspections
  • Planned inspections
  • Informal and planned inspections
  • Special systems inspections
  • Accident and incident investigations
  • Collection and interpretation of evidence
  • Immediate corrective actions
  • Report compilation and circulation

Requirements of ISO 22000

  • Starting points and road maps
  • Planning
  • Implementation and operation
  • Checking and corrective action
  • Management review

Internal audits

  • knowledge and skills needed to perform internal audits
  • Information regarding continual improvement of the management system
  • Interpreting the requirements of ISO 22000 and applying them in practical exercises

Course Methodology

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos.

Target Audience

Management representatives, food inspectors, quality assurance managers, chemists and all those who are part of the design, its implementation and likewise management of ISO 22000.

Duration

5 Days (08:30–14:30) with appropriate breaks for tea/refreshments and lunch. 02 Days (08:30–14:30) for internal audits only.