AN INTRODUCTION TO ISO 22000

A One Day Course

Course Outline

For

Managers and food safety personnel with the responsibility for implementing and maintaining ISO 22000 food safety management systems

Purpose

To provide course members an appreciation of ISO 22000 and the steps needed to develop, implement and maintain a food safety management system to meet its requirements.

Content

• The background and development of ISO 22000
• The aims and requirements of ISO 22000
• General requirements of the food safety management system
• Documentation
• Management responsibility
• Resource management
  • Human resources
  • Infrastructure
  • Work environment
• Planning and realization of safe products
• FS 22000, PAS 220 and prerequisite programmes (PRPs)
• Hazard analysis (including the preliminary steps)
• Establishing the operational prerequisite programmes (OPRPs)
• Establishing the HACCP plan
• Traceability system
• Control of nonconformity
• Validation of control measures
• Control of monitoring and measuring
• Verification of the food safety management system
• Continual improvement
• The certification process
• The benefits of ISO 22000

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