ISO 22000:2018 Food Safety Management Systems (FSMS)
4.0 (35 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
77 students enrolled

ISO 22000:2018 Food Safety Management Systems (FSMS)

In-depth look into Food Safety Management Systems - An internationally recognised standard of food safety
4.0 (35 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
77 students enrolled
Created by Stendard Academy
Last updated 3/2020
English
English
Current price: $97.99 Original price: $139.99 Discount: 30% off
5 hours left at this price!
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This course includes
  • 1.5 hours on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Introduction and general concepts of ISO 22000:2018
  • Clause-by-clause guidance of ISO 22000:2018
  • What applicable requirements are needed for food manufacturers?
  • What documents to prepare in order to meet ISO 22000:2018?
  • How does Hazard Analysis and Critical Control Points (HACCP) requirements apply to my ISO 22000 implementation?
  • How does Good Manufacturing Practices (GMP) or Prerequisite Program affect my ISO 22000 implementation?
  • How to have proper control over food safety hazards along the food chain?
  • How to implement your Food Safety Management System (FSMS)?
  • How to verify your implementation to make sure you're on the right track?
Requirements
  • No specific prior knowledge is required
  • Familiarity with GMP, HACCP and Food management systems is helpful
  • A general understanding of your food product and services is useful
  • To understand prerequisite programmes for food safety, attending our GMP course (Udemy) is helpful
  • Owning a copy of ISO 22000:2018 standard is recommended, but not required
Description

The ISO 22000 is an international standard for the Food Safety Management System (FSMS). This standard is designed to enable organisations to control food safety hazards along the food chain. This standard also applies to all types and sizes of organisations in the food industry.

As a company in the food industry, this course would help you to address all the important considerations for making your business a successful one.

Should you have set up your system with the GMP and HACCP foundation, this course would be a natural build on that foundation, as you would have covered fundamental considerations of setting up a food business. For more details on that pre-requisite programme, you can check out our courses on the GMP and HACCP!

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Course Outline:

Section 1 > Introduction, history and general concepts of ISO 22000:2018 (and how they relate to GMP and HACCP)

Section 2 > Clause-by-clause guidance for ISO 22000:2018

  • Section 2-1 > Clause 1 to 3 + Clause 4: Context of the organisation

  • Section 2-2 > Clause 5: Leadership

  • Section 2-3 > Clause 6: Planning for the Food Safety Management System

  • Section 2-4 > Clause 7: Support

  • Section 2-5 > Clause 8: Operations

  • Section 2-6 > Clause 9: Performance Evaluation

  • Section 2-7 > Clause 10: Improvement

Sections 3 > Preparation of Documentation

Section 4 > Implementation

Section 5 > Verification of your implementation

Who this course is for:
  • Food manufacturing, distribution and/or logistic companies looking to set up their ISO 22000 system or FSMS
  • Professionals/Business Owners tasked with overseeing a management system meeting ISO 22000 standards
  • Quality managers
  • Risk managers
  • Food product and/or service provider interested in the ISO 22000 framework and how it relates to GMP and HACCP
  • Businesses certified to ISO 22000:2005 and looking to upgrade to ISO 22000:2018
Course content
Expand all 12 lectures 01:15:30
+ Clause-by-clause guidance for ISO 22000:2018
7 lectures 52:16
Section 2-2: Clause 5: Leadership
02:44
Section 2-3: Clause 6: Planning for the Food Safety Management System
04:59
Section 2-4: Clause 7: Support
12:09
Section 2-5: Clause 8: Operations
20:56
Section 2-6: Clause 9: Performance Evaluation
04:19
Section 2-7: Clause 10: Improvement
01:55
+ Verifications of your implementation (Basics of Internal Auditing)
2 lectures 05:06
Verification of your implementation
03:48
Bonus Lecture
01:18