TOP Management – Practices for supporting and improving quality management systems for food safety (ISO 22000)
This online course will provide top management of organizations with the necessary knowledge and skills to use all the capabilities of a food safety management system that meets the requirements of ISO 22000, allowing them to effectively manage their business.
The course contains an array of practical instruments, successfully applying which will allow you to achieve a highly effective management system that works like a charm.
Duration
39 hours
Language
English/Ukrainian/Russian
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
Evaluation scale
60.0-100.0
0.0-59.9
Complies
Does not comply
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 |
Module 1. Detailed content of the program
| 1 |
Foreword: – Introduction – HACCP system and its principles – Improvement of ISO 22000:2018 – PDCA – ISO 22000 series |
| 2 |
General provisions of the standard: – Structure of the standard – Scope – Terms and definitions |
| 3 |
Context of the organization: – Understanding the organization and its context, examples – Understanding the needs and expectations of interested parties, examples – Determining the scope of the FSMS – FSMS and its processes |
| 4 |
Leadership: – Leadership and commitment – FS policy, examples of theses – Roles, responsibilities and authorities; FS team leader |
|
5
|
Planning: – Actions to address risks and opportunities, examples – Objectives of the FSMS – Planning of changes |
| 6 |
Support (resources): – Resources: people, infrastructure, work environment, externally developed elements of the FSMS, control of externally provided processes, products or services – Competence – Awareness – Communication: external and internal – Documented information: creating and updating, control of documented information |
| 7 |
Operation: – Operational planning and control – Prerequisite programs (PRPs) – Traceability system – Emergency preparedness and response – Hazard control: preliminary steps to enable hazard analysis; characteristics of raw materials, ingredients and product contact materials; characteristics of end products; intended use; flow diagrams (example); description of the processes and environment for the functioning of the processes; hazard analysis; risk assessment (methodology example); Hazard identification and analysis protocol (example); selection and categorization of control measure(s); Hazard control plan (HACCP/OPRP Plan); scheme for determining CCP; determination of critical limits and action criteria; Monitoring systems at CCPs and for OPRPs; HACCP/OPRP plan (example); actions when critical limits or action criteria are not met – Updating the information specifying the PRPs according to the HACCP plan – Control of monitoring and measuring – Verification – Control of product and process nonconformities: corrections, corrective actions; handling of potentially unsafe products; assessment of products before their release; elimination of nonconforming products; withdrawal/recall |
| 8 |
Performance evaluation: – Monitoring, measurement, analysis and evaluation – Internal audit – Management review |
| 9 |
Improvement: – Nonconformity and corrective action – Continual improvement – Update of the FSMS |
Module 2. Detailed content of the program
|
1.1 |
Understanding the organization and its context: – SWOT analysis: strengths, weaknesses, opportunities, threats – SWOT matrix – PEST analysis: – The PEST analysis main stages |
|
1.2 |
Understanding the needs and expectations of stakeholders: – Stakeholders: types, categories, handling of needs and expectations |
|
1.3 |
MS scope and processes: – Determining the scope – Process identification – Responsibilities and authorities – Actions for effectiveness and efficiency |
|
– 1.4 |
Leadership: – Leadership in management systems – A leader and leadership qualities |
|
1.5
|
Policy and strategy: – Role of the MS policy – Strategy formulation model |
|
1.6 |
Roles, responsibilities and authorities: – Distribution of roles, process-based approach – Responsibility matrix |
|
1.7 |
Actions to address risks and opportunities: – The impact of risks and opportunities on the organization’s activities – Management levels – Identifying critical points – Documented information |
|
1.8 |
MS objectives: – Developing objectives at the strategic, tactical, and operational level – SMART technology |
|
1.9 |
Planning of changes |
|
1.10 |
Resources: – Resources – Knowledge base – Competence – Awareness – Communication |
|
1.11 |
Documented information: – Documentation development principles |
|
1.12 |
Operational planning and control over current activities: – Operational control methods – Factors – Outsourced process |
|
1.13 |
Internal audits: – Purpose and frequency of internal audits |
|
1.14 |
Management review: suitability, adequacy, effectiveness |
|
1.15 |
Nonconformity and corrective action: – Root cause analysis – Problem statement: The «5 Whys» Principle |
|
1.16 |
Improvement: – The «Improvement» principle: benefits – Setting objectives – Education and training of personnel – Review of improvement projects – Development and implementation of improvements – Acceptance of improvements |