An Introduction to ISO 22000

by Food Quality Services Claim Listing

To provide course members an appreciation of ISO 22000 and the steps needed to develop, implement and maintain a food safety management system to meet its requirements.

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img Duration

1 Day

Course Details

Managers and food safety personnel with the responsibility for implementing and maintaining ISO 22000 food safety management systems

 

Purpose

  • To provide course members an appreciation of ISO 22000 and the steps needed to develop, implement and maintain a food safety management system to meet its requirements.

 

Content

  • The background and development of ISO 22000

  • The aims and requirements of ISO 22000

  • General requirements of the food safety management system

  • Documentation

  • Management responsibility

  • Resource management

    • Human resources

    • Infrastructure

    • Work environment

  • Planning and realization of safe products

  • FS 22000, PAS 220 and prerequisite programmes (PRPs)

  • Hazard analysis (including the preliminary steps)

  • Establishing the operational prerequisite programmes (OPRPs)

  • Establishing the HACCP plan

  • Traceability system

  • Control of nonconformity

  • Validation of control measures

  • Control of monitoring and measuring

  • Verification of the food safety management system

  • Continual improvement

  • The certification process

  • The benefits of ISO 22000

  • Leicester Branch

    58 Westfield Road, Leicester

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