ISO 22000:2018. Food Safety Management System
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ISO 22000:2018. Food Safety Management System at UDEMY Overview
Duration | 5 hours |
Total fee | ₹2,599 |
Mode of learning | Online |
Credential | Certificate |
ISO 22000:2018. Food Safety Management System at UDEMY Highlights
- Certificate of completion
- 5 hours on-demand video
- 7 downloadable resources
- Access on mobile and TV
- 30-Day Money-Back Guarantee
- Full Lifetime Access
ISO 22000:2018. Food Safety Management System at UDEMY Course details
- For Food safety professionals
- For Quality managers
- For Food engineers
- For Food safety consultants and auditors
- This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system
- A food safety management system is aimed at identifying, understanding and addressing the different hazards (i.e. microbiological, chemical, physical, allergens), so that the customers and consumers can be assured that food is safe for consumption
ISO 22000:2018. Food Safety Management System at UDEMY Curriculum
Introductory section
Introduction
What is food safety?
The principles of HACCP
Key concepts and terms
The ISO 22000 family of standards
Context of the organization (Clause 4 of ISO 22000:2018)
Context of the organization
The scope of the Food Safety Management System (FSMS)
Leadership (Clause 5 of ISO 22000:2018)
Leadership and commitment
The food safety policy
Organizational roles, responsibilities and authorities
Planning (Clause 6 of ISO 22000:2018)
Actions to address risks and opportunities
Objectives of the FSMS and planning to achieve them
Planning of changes
Support (Clause 7 of ISO 22000:2018)
Infrastructure
Work environment
Control of externally provided processes, products and services
Competence
Awareness
External communication
Internal communication
Documented information
Operation (Clause 8 of ISO 22000:2018)
Operational planning and control
Prerequisite programmes (PRPs)
Construction and layout of buildings
Layout of premises and workspace
Utilities - air, water, energy
Waste disposal
Equipment suitability, cleaning and maintenance
Management of purchased materials
Measures for prevention of cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene and employee facilities part 1
Personnel hygiene and employee facilities part 2
Rework
Product recall procedures
Warehousing
Product information and consumer awareness
Food defence, biovigilance and bioterrorism
Traceability system
Emergency preparedness and response
Preliminary steps to enable the hazard analysis
Hazard identification and determination of acceptable levels
Hazard assessment
Selection and categorization of control measures
CCP vs. OPRP
Validation of control measure(s) and combinations of control measures
Hazard control plan
Control of monitoring and measuring
Verification related to PRPs and the hazard control plan
Control of product and process nonconformities
Handling of potentially unsafe products
Withdrawal/ recall
Performance evaluation (Clause 9 of ISO 22000:2018)
Monitoring, measurement, analysis and evaluation
Internal audit
Management review
Improvement
Nonconformity and corrective action
Continual improvement. Update of the FSMS.
Final considerations
Certification to ISO 22000
Final words
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