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2021-02-08 06:07:03
30-Day Money-Back Guarantee
Business Management Food Safety

ISO 22000. Food Safety Management System.

Learn about hazard identification and assessment, PRPs, Critical Control Points, and the requirements in ISO 22000:2018.
Hot & New
Rating: 4.9 out of 54.9 (7 ratings)
40 students
Created by Cristian Vlad Lupa
Last updated 2/2021
English
English
30-Day Money-Back Guarantee

What you'll learn

  • What is food safety
  • How to develop and manage a food safety system
  • What are the requirements of ISO 22000:2018
  • PRPs for food manufacturing as per ISO/TS 22002-1
  • What are the principles of HACCP

Requirements

  • Familiarity with HACCP, food safety management and/ or ISO management system standards is an advantage; but not a must

Description

This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system.


ISO 22000 can be implemented by any organization from the food chain, regardless of its size or activity. It is suitable for all types of food production and just as well it can be applied in other activities part of the food chain like farming, the production of feed and animal food, food retail, catering, manufacture of food packaging or various food-related services like transportation, warehousing or cleaning and sanitation.

A food safety management system is aimed at identifying, understanding and addressing the different hazards (i.e. microbiological, chemical, physical, allergens), so that the customers and consumers can be assured that food is safe for consumption.


The structure of the course includes:

- an introductory part that discusses the concept of food safety, the principles of HACCP and the standards in the ISO 22000 series;

- section Context of the organization (Chapter 4 of the standard) that discusses internal and external issues relevant to the organization, needs and expectations of interested parties and the the scope of the food safety management system;

- section Leadership (Chapter 5 of ISO 22000) about the support of the top management for the food safety system, about the food safety policy and the food safety team;

- section Planning (Chapter 6) about risks and opportunities, food safety objectives and the planning of change;

- section Support (Chapter 7) on resources for the food safety system, competence, awareness, the processes, products and services from external providers, infrastructure and the work environment, external and internal communication and the food safety system documentation;

- section Operation (Chapter 8) about prerequisite programmes according to ISO/TS 22002-1 (buildings, utilities, waste disposal, equipment cleaning and maintenance, the prevention of cross contamination, allergen management, cleaning and sanitation programmes, pest control, personnel hygiene requirements and employee facilities, rework, warehousing, food defence or bioterrorism); food traceability; the preparation for emergency situations; food safety hazard identification; the hazard assessment; critical control points (CCPs) and operational prerequisite programmes (OPRPs), the hazard control plan; the validation of control measures;  the handling of potentially unsafe products and the withdrawal/ recall procedures.

- section Performance evaluation (Chapter 9) about how to monitor and measure the food safety management system, about internal audits and the reviews of the FSMS from the top management;

- section Improvement (Chapter 10) on how to deal with nonconformities, corrections and corrective actions, how to improve and update continually the food safety management system.

- a final part with a information about the certification to ISO 22000 and the conclusions of the course.


Learn about what an organization must do to prevent unsafe food from reaching the consumers, with an internationally accepted standard.

Who this course is for:

  • Food safety professionals
  • Quality managers
  • Food engineers
  • Food safety consultants and auditors

Course content

9 sections • 60 lectures • 4h 52m total length

  • Preview03:29
  • Preview04:32
  • The principles of HACCP
    08:04
  • Key concepts and terms
    03:35
  • Preview06:46

  • Context of the organization
    05:24
  • The scope of the Food Safety Management System (FSMS)
    03:51

  • Leadership and commitment
    04:02
  • The food safety policy
    04:55
  • Organizational roles, responsibilities and authorities
    03:59

  • Actions to address risks and opportunities
    05:16
  • Objectives of the FSMS and planning to achieve them
    03:45
  • Planning of changes
    03:18

  • Infrastructure
    03:55
  • Work environment
    02:37
  • Control of externally provided processes, products and services
    05:42
  • Competence
    03:57
  • Awareness
    01:58
  • Preview04:07
  • Internal communication
    02:23
  • Documented information
    06:21

  • Operational planning and control
    03:11
  • Prerequisite programmes (PRPs)
    06:34
  • Preview04:07
  • Layout of premises and workspace
    05:45
  • Utilities - air, water, energy
    06:53
  • Waste disposal
    02:01
  • Equipment suitability, cleaning and maintenance
    04:03
  • Management of purchased materials
    03:46
  • Measures for prevention of cross contamination
    06:56
  • Cleaning and sanitizing
    07:15
  • Pest control
    04:41
  • Personnel hygiene and employee facilities part 1
    06:01
  • Personnel hygiene and employee facilities part 2
    04:44
  • Rework
    03:26
  • Product recall procedures
    02:34
  • Warehousing
    04:20
  • Product information and consumer awareness
    01:56
  • Food defence, biovigilance and bioterrorism
    07:20
  • Traceability system
    05:50
  • Emergency preparedness and response
    05:27
  • Preliminary steps to enable the hazard analysis
    11:31
  • Hazard identification and determination of acceptable levels
    07:32
  • Hazard assessment
    04:05
  • Selection and categorization of control measures
    04:55
  • CCP vs. OPRP
    08:03
  • Validation of control measure(s) and combinations of control measures
    04:58
  • Hazard control plan
    06:11
  • Control of monitoring and measuring
    03:48
  • Verification related to PRPs and the hazard control plan
    03:54
  • Preview07:01
  • Handling of potentially unsafe products
    05:24
  • Withdrawal/ recall
    05:25

  • Monitoring, measurement, analysis and evaluation
    04:03
  • Preview05:06
  • Management review
    05:01

  • Nonconformity and corrective action
    04:54
  • Continual improvement. Update of the FSMS.
    04:24

  • Certification to ISO 22000
    02:57
  • Final words
    04:13

Instructor

Cristian Vlad Lupa
Auditor, Consultant & Trainer
Cristian Vlad Lupa
  • 4.4 Instructor Rating
  • 19,410 Reviews
  • 44,550 Students
  • 16 Courses

Cristian is an experienced auditor, consultant and trainer who has been working in conformity evaluation for more than 15 years,

Passionate about standards and how their use can help organizations improve, Cristian has been involved in more than 500 audits in different European countries as well as numerous consulting projects on different standards.

A certified auditor and risk assessor, Cristian is today the managing director of RIGCERT - accredited certification body operating in Europe.


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