Overview               

ISO 22000 is a management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.

Objectives               

ISO 22000 is being recognized as the most efficient way to ensure the quality and safety of food production process. This course follows the classical approach to ISO 22000 and covers the scientific basis and methodology of ISO 22000.

  Targeted Groups

Organizations interested in understanding the requirements of ISO 22000, bridging the gap between their current food safety system and ISO 22000, strengthening the management part of their current system to increase productivity and efficiency and understanding how this single standard can be applied throughout the food supply chain.

Quality Consultants and professionals.

Managers and employees of food service.

Food Safety Team & Food Safety Team Leader

Course Outlines

Introduction to ISO 22000

 Benefits of ISO 22000

 Prerequisite programs (GMP).

Organization context

The concept of 'risk-based'

An Introduction to the Seven Principles of HACCP

Preliminary Steps to HACCP

Conducting a hazard analysis

Preventative Measures

Critical Control Points

Critical Limits 

Monitoring

Corrective Actions

ISO 22000 Requirements

Intensive ISO 22000 Workshops