Practices for maintaining and improving food safety management systems in compliance with ISO 22000 requirements
The course covers strategic aspects of food safety management, including the integration of ISO 22000 requirements into business strategies, ensuring regulatory compliance, and enhancing consumer trust. Practical exercises and real-life cases will enable top management to apply the acquired knowledge in practice, contributing to increased consumer confidence in the quality and safety of food products within their organizations. Special attention is given to meeting consumer expectations and requirements, helping organizations strengthen their market reputation and improve customer satisfaction.

Duration
39 hours

Language
English/Ukrainian

Format
100% online
Objectives
• Successfully implement a systematic approach to business management
• Apply effective business planning tools
• Accurately identify processes, measure their performance, and manage them effectively and efficiently
• Effectively allocate responsibilities and authorities
• Correctly formulate the policy and strategy of your business
• Develop risk-based thinking
• Develop objectives at the strategic, tactical and operational level
• Build a stable team, determine and maintain the competence of each employee, build a motivation system at your company
• Regularly review your management system
• Get the maximum benefit from the implementation of the «Improvement» principle
Target audience
• Successful managers and leaders who wish to achieve maximum results
• Managers of all levels – to develop their own leadership and managerial abilities, as well as to develop their own team and business
• Specialists who plan to take up managerial posts – to gain self-confidence and deep understanding of the specifics of future work
Document on completion
Top manager qualification certificate, specialization «Practices for supporting and improving food safety management systems in accordance with the requirements of ISO 22000», listed in the SIC International Register
Thematic plan
The course program includes two modules.
The program is designed for 39 hours, including time for studying theoretical material and taking tests.
Objectives
Module 1 The practice for implementing, supporting and improving the food safety management system in accordance with the requirements of ISO 22000
Number of hours
1 |
Foreword |
2 |
2 |
General provisions of the standard |
2.5 |
3 |
Context of the organization |
2 |
4 |
Leadership |
2.5 |
5 |
Planning |
3 |
6 |
Support (resources) |
2 |
7 |
Operation |
8 |
8 |
Performance evaluation |
2.5 |
9 |
Improvement |
1 |
|
Testing |
1 |
Module 2 Tools and approaches for the development and continuous improvement of the business management system
Number of hours
1.1 |
Understanding the organization and its context |
3 |
1.2 |
Understanding the needs and expectations of stakeholders |
1 |
1.3 |
MS scope and processes |
1 |
1.4 |
Leadership |
1 |
1.5 |
Policy and strategy |
1 |
1.6 |
Roles, responsibilities and authorities |
1 |
1.7 |
Actions to address risks and opportunities |
2 |
1.8 |
MS objectives |
1 |
1.9 |
Planning of changes |
1 |
1.10 |
Resources |
2 |
1.11 |
Documented information |
1 |
1.12 |
Operational planning and control over current activities |
1 |
1.13 |
Internal audits |
1 |
1.14 |
Management review |
2 |
1.15 |
Nonconformity and corrective action |
1 |
1.16 |
Improvement |
2 |
|
Testing |
2 |