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Mastering ISO 22000; A Step-by-Step Guide to Implementing a Robust Food Safety Management System

Mastering ISO 22000; A Step-by-Step Guide to Implementing a Robust Food Safety Management System

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Mastering ISO 22000: A Step-by-Step Guide to Implementing a Robust Food Safety Management System



Course Overview

This comprehensive course is designed to provide participants with a thorough understanding of the ISO 22000 standard and its application in implementing a robust food safety management system. Upon completion of this course, participants will receive a certificate issued by The Art of Service.



Course Features

  • Interactive and engaging learning experience
  • Comprehensive and up-to-date content
  • Personalized learning approach
  • Practical and real-world applications
  • High-quality content developed by expert instructors
  • Certification upon completion
  • Flexible learning schedule
  • User-friendly and mobile-accessible platform
  • Community-driven learning environment
  • Actionable insights and hands-on projects
  • Bite-sized lessons for easy learning
  • Lifetime access to course materials
  • Gamification and progress tracking features


Course Outline

Module 1: Introduction to ISO 22000

  • Overview of the ISO 22000 standard
  • History and development of the standard
  • Key principles and concepts
  • Benefits of implementing ISO 22000

Module 2: Food Safety Management System (FSMS) Fundamentals

  • Definition and scope of a FSMS
  • Key components of a FSMS
  • Role of management in a FSMS
  • Importance of documentation and record-keeping

Module 3: Hazard Analysis and Critical Control Points (HACCP)

  • Principles of HACCP
  • Conducting a hazard analysis
  • Identifying critical control points
  • Establishing monitoring and control procedures

Module 4: ISO 22000 Clauses 4-6: Context, Leadership, and Planning

  • Understanding the organization's context
  • Establishing leadership and commitment
  • Defining the scope of the FSMS
  • Developing a food safety policy
  • Establishing objectives and targets

Module 5: ISO 22000 Clauses 7-8: Support and Operation

  • Resource management and allocation
  • Competence, awareness, and training
  • Communication and stakeholder engagement
  • Operational planning and control
  • Prerequisite programs (PRPs)

Module 6: ISO 22000 Clauses 9-10: Performance Evaluation and Improvement

  • Monitoring, measurement, analysis, and evaluation
  • Internal audit and management review
  • Continual improvement and corrective action
  • Nonconformity and corrective action

Module 7: Implementing and Maintaining a FSMS

  • Developing a FSMS implementation plan
  • Establishing a FSMS team
  • Conducting a gap analysis
  • Developing procedures and documentation
  • Maintaining and continually improving the FSMS

Module 8: Auditing and Certification

  • Understanding the audit process
  • Preparing for an audit
  • Conducting an internal audit
  • Addressing audit findings and nonconformities
  • Achieving certification and maintaining certification

Module 9: Case Studies and Group Discussions

  • Real-world examples of FSMS implementation
  • Group discussions and sharing of experiences
  • Best practices and lessons learned

Module 10: Final Project and Assessment

  • Applying knowledge and skills to a real-world scenario
  • Developing a comprehensive FSMS plan
  • Final assessment and evaluation


Certification

Upon completion of this course, participants will receive a certificate issued by The Art of Service, demonstrating their knowledge and understanding of the ISO 22000 standard and its application in implementing a robust food safety management system.

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