ISO 22000:2018 Food Safety Management Systems (FSMS)

Name: ISO 22000:2018 Food Safety Management Systems (FSMS)
Rating: 4.1 (114 reviews)

In-depth look into Food Safety Management Systems - An internationally recognised standard of food safety

Created byStendard Academy

Last updated 3/2020

English

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?

Course content

5 sections • 12 lectures • 1h 15m total length

Introduction to ISO 22000:201810:38
Learn how ISO 22000:2018 enables a food safety management system by applying process approach and PDCA cycle, with GMP and HACCP as prerequisite programmes.

Section 2-1: Clause 1 to 3 + Clause 4: Context of the organisation5:14
Explore ISO 22000:2018 food safety management systems, covering clauses 1–3 and clause 4 context of the organization, including understanding the organization and its context, interested parties, scope, and process interactions.
Section 2-2: Clause 5: Leadership2:44
Top management leads and commits to establishing and maintaining the FSMS under ISO 22000:2018, guiding planning, communications, management review, food safety policy, resources, and roles, including a food safety team.
Section 2-3: Clause 6: Planning for the Food Safety Management System4:59
Explore clause 6 of ISO 22000: plan the FSMS using the plan-do-check-act cycle, address risks and opportunities, set SMART objectives, and plan changes for continued conformity.
Section 2-4: Clause 7: Support12:09
Explore how clause 7 provides resources, competence, awareness, and communication to support an effective FSMS, covering people, infrastructure, work environment, externally developed elements, and documented information.
Section 2-5: Clause 8: Operations20:56
Section 2-6: Clause 9: Performance Evaluation4:19
Monitor and measure processes within the FSMS to verify performance. Conduct internal audits and management reviews under the PDCA cycle to drive continuous improvement and ISO 22000:2018 conformity.
Section 2-7: Clause 10: Improvement1:55
Improve the FSMS by acting on feedback, addressing nonconformities, preventing recurrence, implementing corrective actions, and regularly reviewing effectiveness, risks, opportunities, and updating the FSMS.

Verification of your implementation3:48
Learn how to verify your ISO 22000:2018 food safety management system through internal audits, pre-certification gap analysis, audit programs, and external audits for certification readiness.
Bonus Lecture1:18
Leverage a cloud-based qms and eqms to generate sops, customize workflows, and enable cross-functional collaboration with electronic sign-offs in minutes.

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

ISO 22000:2018 Food Safety Management Systems (FSMS)

What you'll learn

Explore related topics

Course content

Introduction to ISO 22000:20181 lecture • 11min

Clause-by-clause guidance for ISO 22000:20187 lectures • 52min

Preparation of documentations required for ISO 22000 compliance1 lecture • 3min

Implementation of documentations to meet ISO 22000 requirements1 lecture • 4min

Verifications of your implementation (Basics of Internal Auditing)2 lectures • 5min

Requirements

Description

Who this course is for: