What does the ISO 22000 course cover?
ISO 22000 is covered here in 10 modules: Introduction to ISO 22000: Overview of the ISO 22000 standard, Food Safety Management System (FSMS): Definition and components of a FSMS, Hazard Analysis and Critical Control Points (HACCP): Conducting a hazard analysis and 7 more.
How do you approach ISO 22000 step by step?
The work is sequenced in 10 stages. It starts with Introduction to ISO 22000: Overview of the ISO 22000 standard, moves through Food Safety Management System (FSMS): Definition and components of a FSMS and Hazard Analysis and Critical Control Points (HACCP): Conducting a hazard analysis, and ends at Continuous Improvement: Ensuring of the FSMS, Implementing changes and improvements.
What is in Module 1 of the ISO 22000 course?
Module 1 is Introduction to ISO 22000: Overview of the ISO 22000 standard. It works through overview of the ISO 22000 standard, history and development of the standard, key principles and benefits of ISO 22000 and 1 more. It sets the vocabulary the remaining 9 modules build on.
How is the ISO 22000 course delivered?
The ISO 22000 course is fully self-paced with immediate online access after enrolment. Access does not expire and future updates are included at no cost. It can be taken on any device, and a certificate of completion is issued by The Art of Service when you finish.
How much does the ISO 22000 course cost?
The ISO 22000 course is $199 as a one time payment. There is no subscription, no per seat licence and no hidden fee. Enrolment carries a 30 day satisfied or refunded guarantee, so it can be assessed in full before you commit.
Closely related courses: Food Safety Toolkit, Food Safety Plan in Food Trucks Kit, Food Safety Culture Toolkit, Food Safety Management Toolkit.
More answers: what you get with every course, refund policy, all help answers.
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
- 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
- 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): Conducting a hazard analysis
- 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: Implementing risk control measures
- 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: Reviewing and updating the, Setting food safety 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: Defining roles and responsibilities for food safety
- 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
- 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
- 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: Implementing corrective actions
- Establishing a corrective action procedure
- Identifying and addressing nonconformities
- Implementing corrective actions
- Establishing a preventive action procedure
Module 10. Continuous Improvement: Ensuring of the FSMS, Implementing changes and improvements
- 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