Food Safety Management System Internal Manager (ISO 22000)

This online course allows you to gain the necessary knowledge and skills to develop, implement and maintain the food safety management system (FSMS) based on the ISO 22000:2018 standard.

Training participants will gain knowledge about various components of the FSMS, including the following: leadership, risk management, necessary procedures, documentation, performance measurement, review by management, continuous development and improvement of the FSMS.

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Duration

24 hours

Language

English/Ukrainian/Russian

Format

100% online

Objectives

• Understand the principles of implementing the FSMS in accordance with the requirements of ISO 22000

• Get a complete understanding of the concepts, approaches, methods and techniques necessary for the effective management of the FSMS

• Gain knowledge in identifying risks and opportunities associated with the FSMS

• Understand the relationship between the FSMS and meeting the requirements of various stakeholders of the organization

• Develop the knowledge and skills necessary to advise organizations on the best FSMS practices

• Get information on organizing and carrying out an internal audit

• Understand the operation of the FSMS in accordance with ISO 22000

• Improve the ability to analyze the internal and external environment of the organization and decision-making in the context of the FSMS

Target audience

• Leaders and members of food safety groups

• Project managers and consultants who wish to master the FSMS implementation and maintenance processes

• Members of the FSMS implementation team at the enterprise

• Professionals who wish to gain in-depth knowledge of the FSMS

• Specialists involved in daily maintenance of the FSMS processes

• Students of specialized faculties

Document on completion

FSMS Manager Certificate, 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:

1 «Food Safety Management Systems (ISO 22000)» module

The program is designed for 24 hours, including time for studying theoretical material and taking tests.

Objectives

Module 1 Food Safety Management Systems (ISO 22000)

Number of hours

 1

Introduction

2

 2

General provisions of the standard

2,5

 3

Organization context

2

 4

Leadership

2,5

 5

Planning

3

 6

Provision (resources)

2

 7

Functioning

8

 8

Performance evaluation

2

 9

Improvement

1

 

Testing

1ф
Detailed content of the program Module 1 Food Safety Management Systems (ISO 22000)

 1

Introduction:

–       Preface

–       The HACCP system and its principles

–       Improving ISO 22000

–       PDCA

–       The ISO 22000 series of standards

 2

General provisions of the standard:

–       Structure of the standard

–       Scope of the standard

–       Terminology

 3

Organization context:

–       Understanding the organization and its context, examples

–       Understanding the needs and expectations of stakeholders, examples

–       Determining the scope of the FSMS

–       FSMS and its processes

 4

Leadership:

–       Leadership and obligations

–       FS policy, examples of theses

–       Functions, responsibilities and authorities; FS team leader

 5

 

Planning:

–       Actions on risks and opportunities, examples

–       FS objectives

–       Planning changes

 6

Provision (resources):

–       Resources: human resources, infrastructure, work environment, externally developed elements of the FSMS, management of externally supplied processes, products or services

–       Competence

–       Awareness

–       Information exchange: internal and external communications

–       Documented information: creating, updating, and managing documented information

 7

Functioning:

–       Planning and production management

–       Prerequisite Programs (PRPs)

–       Traceability system

–       Preparedness for emergencies and responding to them

–       Hazard management: preliminary steps to ensure hazard analysis; characteristics of raw materials, ingredients and materials, which are in contact with food products, as well as characteristics of the final product; intended use; technological schemes (+ example); description of the processes and their operational environment; hazard analysis; risk assessment (example of methodology); Hazard identification and analysis protocol (example); selection and classification of management measures; Hazard Management Plan (HACCP/OPRP plan); scheme for determining the CCP; determination of critical limits and performance criteria; Monitoring system in the CCP and OPRP; HACCP plan (example); actions in case of exceeding critical limits or performance criteria

–       Updating information on PRP according to the HACCP plan

–       Managing monitoring and measurement

–       Verification

–       Management of nonconforming products and nonconforming processes: corrections, corrective actions; handling potentially hazardous products; evaluation of products before their release; elimination of nonconforming products; withdrawal/recall

 8

Performance evaluation:

–       Monitoring, measurement, review and evaluation

–       Internal audit

–       Review by management

 9

Improvement:

–       Nonconformities and corrective actions

–       Continuous improvements

–       Updating the FSMS