ISO 22000:2018 (ONLINE)
The internationally-recognised ISO 22000 food safety management system enables companies to plan, implement, operate, maintain and update their food-safety management systems to ensure safe products.
The general misconception is that ISO 22000 is a combination of HACCP and ISO 9001. This, however, is not the case as ISO 22000 is a standard (with the emphasis on food safety throughout the food chain) that contains certain ISO 9001 standard elements. The course addresses practical implementation of a food-safety management system and includes compiling internal audit documentation and conducting internal audits.
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 able to:
- Plan the implementation process of the ISO 22000 system
- Appoint a food-safety team and implement an ISO 22000 system
- Compile the required documentation and record applicable information
- Approach all aspects of food safety in a systematic and logical way
- Facilitate the creation of an internal audit programme against ISO22000
Module 1: ISO 22000:2018 (INTRODUCTION + CLASUES 1 - 3)
- Background
- Scope
- Normative References
- Terms & Definitions
Module 2: ISO 22000:2018 (CLAUSE 4 - CONTEXT OF ORGANISATION)
- Understanding the organisation and its context
- Understanding the needs and expectations of interested parties
- Determining the scope of the Food Safety Management System (FSMS)
- FSMS
Module 3: ISO 22000:2018 (CLAUSE 5 - LEADERSHIP)
- Leadership and commitment
- Food safety policy
- Organisational roles, responsibilities & authorities
Module 4: ISO 22000:2018 (CLAUSE 6 - PLANNING)
- Action risks and opportunities
- SMART Objectives
- Planning of changes
Module 5: ISO 22000:2018 (CLAUSE 7 - SUPPORT)
- Resources
- Competence
- Awareness
- Communication (Internal & External)
- Documented information
Module 6: ISO 22000:2018 (CLAUSE 8 - OPERATION)
- Operational planning and control
- Prerequisite programmes (PRPs)
- Traceability system
- Emergency preparedness and response
- Hazard Analysis & Control
- Updating information
- Monitoring & measuring control
- Verification (PRPs & hazard control plan)
- Control of product & process NCs
Module 7: ISO 22000:2018 (CLAUSE 9 - PERFORMANCE EVALUATION)
- Monitoring, measurement, analysis & evaluation
- Internal Audit
- Management review
Module 8: ISO 22000:2018 (CLAUSE 10 - IMPROVEMENT)
- Nonconformity and corrective action
- Continual improvement
- Update FSMS
- Conclusion
Module 9: Introduction to Internal Auditing
- Introduction to Internal Auditing
- Terms & Definitions
Module 10: Managing an Audit Programme
- Establishing a Team and allocating responsibilities
- Establishing the audit programme objectives
- Establishing the audit programme
- Implementing the audit programme
- Monitoring the audit programme
- Reviewing and improving the audit programme
- Resource Management
Module 11: Competence and evaluation of auditors
- Determining auditor competence
- Establishing the auditor evaluation criteria
- Selecting the appropriate auditor evaluation method
- Conducting auditor evaluation
- Maintaining and improving auditor competence
Module 12: Pre-Audit Activities
- Initiating the audit
- Preparing audit activities
Module 13: Conducting the Audit Activities
- Conducting the audit
- Opening Meeting
- Conducting audit
- Closing meeting
Module 14: Post-Audit Activities
- Report writing
- Report issuing
- Follow-up and verification
FoodBev SETA Registered Skills Programme: 09SP0002780303205/0
Credits: 32
NQF level: 5
- Middle management
- Anyone responsible for implementing or maintaining the ISO 22000 system
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.