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Mastering ISO 22000; The Ultimate Step-by-Step Guide to Food Safety Management and Risk Control

Mastering ISO 22000; The Ultimate Step-by-Step Guide to Food Safety Management and Risk Control

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Mastering ISO 22000: The Ultimate Step-by-Step Guide to Food Safety Management and Risk Control



Course Overview

This comprehensive course is designed to provide participants with a thorough understanding of the ISO 22000 standard and its application in food safety management and risk control. 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 personalized course content
  • Up-to-date and practical information on food safety management and risk control
  • Real-world applications and case studies
  • High-quality content developed by expert instructors
  • Certification upon completion
  • Flexible learning schedule and user-friendly platform
  • Mobile-accessible and community-driven
  • Actionable insights and hands-on projects
  • Bite-sized lessons and lifetime access
  • 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 benefits of ISO 22000
  • Comparison with other food safety standards

Module 2: Food Safety Management System (FSMS)

  • Definition and components of a FSMS
  • Establishing and maintaining a FSMS
  • Key roles and responsibilities in a FSMS
  • FSMS documentation and record-keeping

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

  • Introduction to HACCP and its principles
  • Conducting a hazard analysis
  • Identifying and controlling critical control points
  • Establishing HACCP plans and procedures

Module 4: Risk Assessment and Control

  • Introduction to risk assessment and control
  • Identifying and assessing food safety risks
  • Implementing risk control measures
  • Monitoring and reviewing risk control measures

Module 5: Food Safety Policy and Objectives

  • Establishing a food safety policy
  • Setting food safety objectives
  • Communicating the food safety policy and objectives
  • Reviewing and updating the food safety policy and objectives

Module 6: Organization and Management

  • Establishing an organizational structure for food safety
  • Defining roles and responsibilities for food safety
  • Ensuring competency and training for food safety personnel
  • Establishing communication and reporting procedures

Module 7: Document Control and Record-Keeping

  • Establishing a document control system
  • Creating and maintaining food safety records
  • Controlling and storing documents and records
  • Ensuring confidentiality and integrity of documents and records

Module 8: Internal Audits and Management Review

  • Conducting internal audits of the FSMS
  • Establishing an internal audit program
  • Conducting management review of the FSMS
  • Ensuring continuous improvement of the FSMS

Module 9: Corrective Action and Preventive Action

  • Establishing a corrective action procedure
  • Identifying and addressing nonconformities
  • Implementing corrective actions
  • Establishing a preventive action procedure

Module 10: Continuous Improvement

  • Ensuring continuous improvement of the FSMS
  • Identifying opportunities for improvement
  • Implementing changes and improvements
  • Monitoring and reviewing the effectiveness of changes


Certification

Upon completion of this course, participants will receive a certificate issued by The Art of Service. This certificate is a recognition of the participant's understanding and knowledge of the ISO 22000 standard and its application in food safety management and risk control.



Target Audience

  • Food safety professionals
  • Quality managers
  • Regulatory affairs specialists
  • Food industry executives
  • Auditors and inspectors
  • Anyone involved in food safety management and risk control


Prerequisites

There are no prerequisites for this course. However, a basic understanding of food safety principles and practices is recommended.



Course Format

This course is delivered online and consists of 10 modules. Each module includes interactive lessons, quizzes, and assessments. Participants have lifetime access to the course materials and can complete the course at their own pace.

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