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OBJECTIVES:
Providing participants with the procedures required to implementing an effective food safety management system conform to the requirements of ISO 22000:2005;
Identifying the processes and activities that need to be controlled within food related companies;
Understanding the principles and processes used for the assessment and control of food safety hazards

METHODOLOGY:
This is an interactive course;
Participants are expected to share their experiences by active participation throughout all parts of this training program;
Participants will be divided into appropriate teams for workshops & real cases;
The training manual will be supplied to each participant in English

TARGET PARTICIPANTS:
Food & Beverage specialists;
Food Safety specialists;
Nutritionists;
Dietitians;
Food Technologists;
Quality Assurance& Control;
Quality Management

COURSE OUTLINE:

Introductory Remarks
o Fundamentals of Food Safety
o Quality Control and Quality Management


Introduction to ISO 22000:2005
o Advantages of a Food Safety Management System
o ISO 22000:2005 and Codex Alimentarius
o Objectives and definitions


ISO 22000:2005 Requirements
o Documentation Requirements
o Management Commitment
o Mandatory procedures


Planning and Realization of Safe Products and Services
o Introduction to Food Hazards
o Types of Hazards: Microbiological, Chemical, Physical
o Hazards Analysis
o Control Measures


HACCP Plan Establishment
o CCP determination
o Monitoring and corrective actions
o Traceability definition and objectives
o Managing non-conformities


Improvement of the Food Safety Management System
o Validation of Control Measures
o Food Safety Management System Verification and Internal Audits
o Concept of Continuous Improvement

Concluding remarks
For more info:
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