Interpretation of ISO 22000 (HACCP)
General objectives
ISO 22000: 2018 is an international certification standard that defines the requirements for Food Safety Management systems. Food that can be implemented by any organization along the food chain. Its 2018 edition brings clarity and alignment to existing standards so companies can integrate their management systems.
This course aims to equip participants with the ability to effectively interpret and apply the ISO 22000 Standard on food safety.
Specific objectives
At the end of this course participants will know:
• Understand the need to control food safety;
• Understand and understand the requirements of ISO 22000;
• Understand / understand the structure of the Food Safety Management model of the ISO 22000 standard and its connection with other management models;
• Identify the necessary requirements for the implementation of a Food Safety Management System in accordance with ISO 22000;
• Know how to structure the documentation required for an ISO 22000 Food Safety Management System;
• Understand the interconnections between the ISO 22000 Food Safety Management Systems and the ISO 9001 Quality Management System.
• Understand and understand the requirements of ISO 22000;
• Understand / understand the structure of the Food Safety Management model of the ISO 22000 standard and its connection with other management models;
• Identify the necessary requirements for the implementation of a Food Safety Management System in accordance with ISO 22000;
• Know how to structure the documentation required for an ISO 22000 Food Safety Management System;
• Understand the interconnections between the ISO 22000 Food Safety Management Systems and the ISO 9001 Quality Management System.
CONTENTS
Module I - General Concepts of Food Security
- Introduction to Food Safety;
- Key elements of a food safety management system;
- Terminology;
- Basic concepts and definitions;
- Ensure Resources to ensure Food Security.
- General presentation of ISO 22000: 2018;
- What has changed in ISO 22000: 2018;
- Concepts for understanding regulatory requirements.
- Detailed analysis of the structure and regulatory requirements:
- The Context of the Organization;
- Leadership;
- Planning;
- The support;
- Operation;
- Performance Evaluation;
- Improvement.
- The structure of the documentation;
- Preparation of System documentation, procedures and records;
- The main difficulties in the implementation of a Food Safety Management System;
- Review, Update and Planning the verification.
- The ISO 22000 Food Safety Management System and the ISO 9001 Quality Management System.
