ISO 22000:2018 is a food safety management system (FSMS) reinforces an organization’s control on food safety hazards to ensure food products are safe for consumption.
DurationISO 22000:2018 is a food safety management system (FSMS) reinforces an organization’s control on food safety hazards to ensure food products are safe for consumption.
This course aims to equip participants with knowledge on ISO 22000:2018 standards requirements to identify and address gaps, review and implement the FSMS.
Overview of ISO 22000:2018
Process Approach – Plan Do Check Act Model and Risk-based Thinking
Key Clauses in ISO 22000:2018
Understanding the needs and expectations of interested parties & actions to address risk and opportunities
5 Preliminary Steps of HACCP 12 Stages to enable hazard analysis
7 Principles of HACCP to develop HACCP Plan
Differences between Prerequisite Programmes (PRP), Operational Prerequisite Programmes (OPRP) and Critical Control Point (CCP)
Performance Monitoring, Measurement, Analysis and Evaluation
Handling of Unsafe Products
Staff involvement in ISO 22000:2018
Activities and short quiz to reinforce the training contents
Mode of Training
Face-to-face training at client’s site OR
Certification
Certification of Attendance will be awarded for
participants who are with 100% attendance
Who Should Attend
Appointed Internal Auditor for Food Safety Management System, Quality Managers, Management Representative, Department Manager Involved In food safety operational and process
Beginnings
In 2010, a small group of like-minded petrochemical experts from ExxonMobil gathered together. Having observed the benefits of uncompromising safety and quality control practices in their industry, they envisioned sharing that level of assurance with all other enterprises.
To do so, they decided to start an online repository called the International Safety Resource Centre (ISRC). In addition to this digital platform, the team also began conducting face-to-face consultancy and training. This allowed them to understand the unique needs of each organization on a more individual level.
Development
Realizing that each client’s unique requirements were unique, ISRC began developing customized training based on their wealth of knowledge in highly-technical applications. This allowed them to develop specialized solutions which fulfilled niche and high-grade applications for engineering and laboratory environments.
Over time, word began to spread not only of ISRC’s know-how, but also of the pride they took in getting things right. Companies undergoing audits spoke up about ISRC so often that even certifying bodies like TÜV SÜD started getting curious.
Since then, ISRC’s tireless go-getter attitude has won over the hearts of giants such as Sony, Singapore Power, A*STAR, and Changi Airport Group to name a few. This has resulted not only in one-off projects but long-term business relationships that continue to ensure improved performance and safety at all levels of enterprise.
Future
Improving each step of the way, ISRC now stands ready to cover new ground in the next age of quality and safety assurance. Ever prepared, ISRC has pre-emptively tested and refined remote monitoring sensor systems, digital training methods, and even a proprietary site-monitoring mobile app—all to ensure and evenenhance both safety and quality in the pandemic-affected business landscape.
With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.
On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene Policies and Procedures and be able to apply them at their workplace.
For those with the responsibility to design, implement, manage and monitor HACCP food safety control systems. Potential candidates at this level would be expected to have a comprehensive understanding of both a wide range of food safety knowledge.
This unit equips participants with the skills and knowledge to maintain quality standards and adhere to quality requirements in the food and beverage sector.
Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.
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