ISO 22000 for Managers
Programme Coordinator: Lulanie Swanepoel
Course Level
Management
Duration
Three Hours
OVERVIEW & OBJECTIVES
The internationally-recognised ISO 22000 food-safety management system enables companies to plan, implement, operate, maintain and update their food-safety management system to ensure safe products.
The general misconception is that ISO 22000 is a combination of HACCP and ISO 9001. However, this is not the case as ISO 22000 is a standard (which emphasises food safety throughout the food chain) that contains certain ISO 9001 standard elements. The course addresses management’s responsibility in implementing and maintaining an ISO 22000 food-safety management system.
Course Objectives
To equip the participant with the knowledge and skills required to implement an ISO 22000 system. At the conclusion of the course, participants will:
- Be familiar with ISO 22000 clauses pertaining to management involvement and responsibilities
- Manage the ISO 22000 system more effectively
- Understand implementation constraints
OUTLINE
- Background to the standard
- Comparing systems
- Overview of ISO 22000 clauses
- Discussing clause 5 (which includes management responsibilities and commitment, food safety policy and management planning, responsibilities and authorities, the food safety team leader, communication, emergency preparedness and management review)
- Allocation of resources
- Implementation constraints.
A certificate of attendance will be issued once the course has been successfully completed.
ENTRY LEVEL REQUIREMENTS
Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
- CEO/GM/operational managers
- Group food safety co-ordinators
- Business owners.
COURSE DATES & ENROLMENT
Get in touch with our team via the link below to discuss training availability and options to suit your needs.