Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 1 day
This Introduction to ISO 22000 course will teach the learner the basic requirements of the ISO 22000 Food Safety Management System standard.
This intermediate-level course provides a basic overview of the ISO 22000: 2018 Food Safety Management System standard requirements.
ISO 22000 is a Food Safety Management System standard developed by the International Organization for Standardization (ISO) and provides guidance on what an organisation needs to do to demonstrate its ability to control food safety hazards in order to ensure the safety of food.
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
UNDERSTANDING FOOD SAFETY MANAGEMENT SYSTEMS (FSMS)
The Structure and Basic General Requirements of an FSMS
Introduction to the ISO 22000 Standard
Explaining the Process Approach
An Overview of the PDCA Cycle
AN OVERVIEW OF THE ISO 22000: 2018 STANDARD
An Overview of the Context of the Organisation Requirements
An Overview of the Leadership Requirements
An Overview of the Planning Requirements
An Overview of the Support Requirements
An Overview of the Operations Requirements
An Overview of the Performance Evaluation Requirements
An Overview of the Improvement Requirements
ASSESSMENT
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
Laboratory Technologists
Top Management and Business Owners
