ISO Awareness

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 hand–washing, 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.

Assessment