ISO 22000:2018 Food Safety Management Systems Introduction Training Course
Learn about the requirements of ISO 22000:2018 so that you can implement, manage and continually improve Food Safety Management performance in your organisation.
Course Overview
What you'll learn
Upon completion of this course, learners will be able to:
- Follow a systematic approach to establish processes that will provide assurance that food or drink that is consumed in accordance with its intended use will not cause harm to your customers
- Incorporate the Plan-Do-Check-Act (PDCA) model and risk-based thinking into the management system processes so that you can address risks and make the most of any opportunities
- Create a culture where employees are encouraged to take an active role in maintaining food safety and complying with food safety legislation
- Use the Hazard Analysis & Critical Control Points (HACCP) system and guidelines to ensure that food is safe and suitable for consumption
Learners who have been in attendance for the full duration of the course will be issued with a “Certificate of Attendance”.
Who This Course Is For
The course is designed for:
- Anyone whose role requires knowledge of the basics of ISO 22000:2018 or is responsible for managing food safety for the organisation
Prior Knowledge
No prior knowledge is required for the purpose of this course.
NOTE: Learners are required to obtain a copy of the ISO 22000:2018 Food Safety Management Systems Standard. Learners should familiarise themselves with the standard prior to attending the training course.
Virtual Course requirements:
To ensure your access to the virtual course and to gain the most out of this training we request all learners have:
- Reliable internet access (High speed)
- Computer with microphone and camera capabilities
Assessment and group activities for this course requires your camera to be turned on. Background effects such as blurring can be used for preserving privacy.
About this course
Learn about the requirements of ISO 22000:2018 so that you can implement, manage and continually improve Food Safety Management performance in your organisation.
Course Content
- Introduction to food safety management, background and relationship with other management system standards
- High level framework, clauses, process approach and risk-based thinking
- Process evaluation and improvement to control and reduce undesired effects from internal and external issues
- Planning for risk using FSMS requirements & HACCP principles to ensure the management system will achieve its objectives
- Leadership commitment and responsibilities
- Support and what’s needed for the management system to operate effectively
- Performance review and monitoring to identify any actions needed for the correction and continual improvement of the management system
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