ISO 22000:2005 Food Safety Management

Introduction:

This Information Education and Communication (IEC) in ISO 22000:2005 FSMS (Food Safety Management Systems) training program aims to highlight the benefits and returns associated with adopting ISO 22000:2005. Participants will gain a thorough understanding of the essential components needed to implement and maintain an effective food safety management system within their organizations.

The course will equip participants with the knowledge and skills necessary to design and implement robust food safety management systems, enhance business efficiency, and develop policies and strategies that minimize waste and reduce costs. This training is crucial for professionals in the food chain, as it enables them to ensure the safety of food products and services.

Objectives:

At the end of this ISO 22000:2005 FSMS Food Safety Management Systems course, participants will be able to:

• Understand the significance and provisions of ISO 22000:2005.
• Grasp the concepts of food safety management systems as outlined by ISO 22000:2005.
• Implement ISO 22000:2005 approaches in planning, support, implementation, measurement, and improvement.
• Establish and manage a HACCP team to create and implement an effective HACCP system.
• Apply risk management practices and categorize Operational Prerequisite Programs (OPRPs) to enhance food safety.
• Develop and execute prerequisite program monitoring strategies to support and improve the food safety management system.
• Enhance and align supply chains with national and international food safety policies and regulations.

Training Methodology:

• Simulations
• Role-Playing
• Scenario-Based Learning
• Expert Lectures
• Hands-On Activities
• Peer Reviews

Course Outline:

Unit 1: Introduction to and Basic Definitions of Food Safety Management Systems

• Overview of ISO 22000:2005 Food Safety Management Systems.
• HACCP & Codex Alimentarius: Evolution towards ISO 22000:2005.
• Food safety legislation and standards.
• Terminology in food safety.
• Establishing Critical Control Points (CCPs) and Critical Limits (CLs).

Unit 2: Review of ISO 22000 Main Chapters

• Key elements of the food safety management system.
• Management responsibilities.
• Resource management.
• Safe product realization.
• Validation, verification, and feedback processes.

Unit 3: Documentation Requirements for ISO 22000, Management Review, Human Resources

• Document requirements: Form construction and utilization.
• Objectives of management reviews.
• Management review inputs and outputs.
• Human resources: Competence, awareness, and training.
• Work environment considerations.

Unit 4: Planning and Realizing Safe Products

• Prerequisite Programs (PrPs).
• Preliminary steps for hazard analysis: Food safety team, flow diagrams, process steps, and control measures.
• Hazard analysis.
• Defining operational PrPs and the HACCP plan (CCPs & CLs).
• Verification planning and traceability systems.
• Nonconformity control: Corrections and scopes.

Unit 5: Validation, Verification, and Improvement of the Food Safety Management System

• Validation of control measures.
• Monitoring and measuring controls.
• Verification of the food safety management system.
• Internal audit: Role play of an internal audit.
• Continuous quality improvement and updating of the food safety management system.

Conclusion:

The course concludes with a comprehensive review, and participants will receive an FSMS Certificate. This training empowers participants to conduct effective food safety management system audits and utilize the findings to improve food safety practices within their organizations.