Food Safety Management System Awareness    

Affiliation: PDO
Duration: 2 days

Course Aim:

In this Awareness course, participants learn the requirements of ISO 22000:2018 – FSMS (Food Safety Management System) that is based on / aligned with Hazard Analysis and Critical Control Points (HACCP), its pre-requisite programs, and ISO 9001:2015 Quality Management System. 

Course Content:

  • Introduction to ISO 22000: background & history
  • Concept of food safety
  • The importance of food safety procedures and complying with the law
  • Microbiological, chemical, physical and allergenic hazards and their control
  • Good temperature control and stock rotation
  • The importance of good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts and reporting illness
  • Keeping work areas and equipment clean and safe
  • Safe waste disposal
  • Pest control
  • Basic requirements of ISO22000:2018 & its interpretation
  • Pre-Requisite Programs and HACCP
  • Concept of HACCP, Risk & Hazard
  • Implementation Strategy for ISO22000
  • Process Approach
  • Food safety management system & its benefits

Course Objective

  • ISO 22000:2018 FSMS concepts and the requirements of the Standard, clause by clause.
  • Resources necessary in setting up, implementing and maintaining an FSMS effectively.
  • The principles, processes and techniques used for the assessment and management of food risks in the context of an FSMS using the HACCP mode.
  • Hazard Analysis- Developing a Proper Risk based study of the Process.
  • HACCP Plan- Establishing protocols for the monitoring, corrective action, verification and review of HACCP.
  • Pre-Requisite Programs in the context of ISO 22000.
  • Food safety best practices in the storage, preparation, cooking service and handling of food. 
  • Outlining the importance of effective Food Safety Management System ISO 22000. 

Who Should Attend?

Those who wish to implement a food safety management system based on ISO 22000 in their organization , Managers, Executives and Food Handlers who will be required to have the working knowledge essential to implement the food safety management system

Pre- Requisites

Basic awareness of Food Hygiene.

Training Methodology 

  • Theory: 70 % 
  • Practical: 30 %