This training course is suitable for all organizations (private and public) of all sizes that are engaged in the production, processing, packaging, storage, transport and sale/distribution of food products. It will benefit particularly:
Quality Control personnel in food premises and food processing facilities
Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
Food Safety Consultants
Food technologists and scientists who want to enrich their scientific knowledge
Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities
Duration
5 Days
Programme Overview
This training course will provide deeper insights on how to implement an effective and robust Food Safety Policy in any organization in the food production, supply and consumption chain. This training course will enable an organization to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end consumers.
This shall be accomplished through a detailed reference to the principles of Food Safety Management, as these are defined in ISO 22000:2005. This international standard has basically combined into a single document the principles of Hazard Analysis and Critical Control Point (HACCP) and those of the Codex Alimentarius Commission.
This training course will feature:
Review of international guidelines and regulations regarding food safety and the need for an organization to demonstrate compliance with applicable statutory and regulatory food safety requirements
Evaluation of customer needs and how these relate to food safety
Human resources allocation and related requirements
How to effectively communicate food safety issues to the different stakeholders in the food chain
The documentation needed to ensure that the organization conforms to its stated food safety policy
The need for certification or registration of a food safety management system
Objectives
By the end of this training course, participants will be able to:
Set up the HACCP team that has the knowledge and experience to develop and implement an effective HACCP system in his/her organization
Perform the hazard analysis in order to determine the preventive measures necessary to reduce the risk within acceptable levels
Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
Design and implement monitoring systems aiming at controlling and improving the food safety management system
Evaluation and improvement of logistics in accordance with the requirements of legislation and international food safety standards
Methodology
This training course will utilize a variety of proven adult learning techniques to ensure maximum understanding, comprehension, and retention of the information presented. The training course will be presented on a highly interactive basis, prompting delegates to engage in discussions involving their personal experience. It will also include case studies, short films, and group exercises.
Course Outline
Day One: Introduction to and Basic Definitions of Food Safety Management Systems
Introduction to the ISO 22000:2005 Food Safety management system
The evolution of ISO 22000:2005 through the HACCP and Codex Alimentarius correlation and principles
Guidelines and Regulations regarding food safety
Glossary used in Food Safety
Identification of CCPs (Critical Control Points) and CLs (Control Limits)
Day Two: Review of ISO 22000 Main Chapters
Food safety management system
Management responsibility
Resource management
Planning and realization of safe products
Validation, verification, and improvement of the food safety management system
Day Three: Documentation Requirements for ISO 22000, Management Review, Human Resources
Detailed reference to documents with specific examples on the design and use of forms
The purpose of management reviews
Detailed reference to management review inputs and outputs
Human resources: Competence, awareness, and training
Work environment
Day Four: Planning and Realization of Safe Products
PRPs (prerequisite programs)
Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
Hazard analysis
Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organizations
Verification planning / Traceability system
Control of nonconformity: Corrective actions, Withdrawals
Day Five: Validation, Verification, and Improvement of the Food Safety Management System
Validation of control measures
Control of monitoring and measuring
Food safety management system verification
Internal audits in the context of ISO 22000 – team exercise on an internal audit
Improvement: The need for Continual improvement, Updating the food safety management system
Review all points of seminar and notes for ISO 22000 - HACCP
