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ISO 22000 Awareness

AWARENESS TO ISO 22000 FOOD SAFETY MANAGEMENT SYSTEMS – REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN COURSE SYLLABUS

Course Background          Throughout the world, food safety is the most important issue in the food supply chain. As food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential.  The International Organization for Standardization has developed a standard, ISO 22000, that specifies the requirements for a food safety management system in the food chain where an organization needs to demonstrate its ability to control food safety hazards in order to provide consistently safe end products that meet both the requirements agreed with the customer and those of applicable food safety regulations.  
Participants

ISO 22000:2005 can be applied to organizations ranging from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets - together with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

Who should attend?

  • Food professionals who wish to develop a full management system.
  • Quality Assurance Manager in food organization.
  • Those responsible for auditing food safety management systems.
  
Work Design A combination of theory and group work.  
Objectives

Upon completion of this course, delegates will be able to:

  • Describe the purpose of a food safety management system.
  • Explain the main requirements of ISO 22000:2005 and the interrelationship of ISO 22000:2005, HACCP and ISO 9001.
  • Exchange ideas and network with colleagues.
  
Topics
  • What is ISO 22000:2005?
  • Characteristics & benefits of the new standard.
  • Terms and definition.
  • Scope & Architecture of the standard.
  • Main ISO 22000:2005 requirements.
  • Overview of cross references between HACCP & ISO 22000:2005.
  • Comparison of the requirements of ISO 9001: 2000 & ISO 22000:2005.
  • Food Safety System Documentation to be developed.
  • Certification process.
  
Pre Work None.  
Pre-requisites Basic understanding of HACCP & ISO 9001: 2000 will be a definite advantage.  
Assessment No assessment.  
Award Certificate of Attendance  
Duration One day.     
Contact

SGS (Mauritius) Ltd
SGS House
Valentina Phoenix
Mauritius

t: +230 696 88 08
f: +230 696 70 88
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