Location

Productivity and Quality Institute - Alexandria

Objectives

• • Identify the key requirements and benefits of ISO 22000:2018.• Understand and apply the Plan-Do-Check-Act approach• Manage food safety risks and hazards effectively• Understand the principles of food safety administration and how the special procedures and the principles of HACCP are applied.• Consider the principles, processes and techniques used for the assessment and management of foodrisks in the context of an FSMS audit using the HACCP model.• Manage food safety and drive continual improvement.

Outcomes

• By the end of the course delegates will be able to understand and describe:• Key concepts that have caused confusion, such as Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).• The readability and usability of the standard.• That standard is relevant to all actors in the food supply chain.• The compatibility of ISO 22000 with other management system standards, by adopting a common structure and terminology.• Plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;• Clear understanding on concept of HACCP.• Demonstrate compliance with applicable statutory and regulatory food safety requirement• Evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;• Effectively communicate food safety issues to interested parties within the food chain;• Ensure that the organization conforms to

Course Contents

• Introduction to ISO 22000 background & history,• Concept of food safety,• Standard benefits • Brief on ISO 22000 family• Standard review stages• Revision timeline • Making of ISO 22000:2018• ISO 22000:2005 to ISO 22000:2018 mapping guide• Learn about the specific clauses within the standard.• Concept of HACCP, Risk & Hazard,• Concept of process approach,• Establish the importance of ISO documentation.