Fundamentals of Food Safety Management
Course Info
Code PO2-111
Duration 5 Days
Format Classroom
Course Summary
Food safety management systems (FSMS) are sets of procedures and practices that actively control hazards and risks in food processing and ensure regulatory compliance. The ISO 22000 Food Safety Management Certification (FSMS) provides the framework for auditing and certifying your FSMS.
This course will provide insight on how to implement an effective and strong food safety policy in food production, supply, and consumption chains. You will learn how to minimise risk, broaden your understanding of food safety principles and systems, and ensure that your FSMS meets ISO 22000 requirements.
- Develop an FSMS to control and improve food safety.
- Use risk-based thinking to design your food safety policy.
- Successfully fulfil the documentation requirements for ISO 22000 certification.
- Leverage operational planning and control to support food safety.
- Evaluate and consistently refine your FSMS.
- Quality Control professionals
- Public Hygiene Inspectors
- Food Safety Consultants
- Food Scientists
- Anyone looking to learn about food safety systems
This course uses a variety of adult learning styles to aid full understanding and comprehension.
Participants will review case studies to highlight key areas of importance and possible areas for faults.
They will be supplied with the best tools required to carry out learning exercises to improve their skills. Participants will analyse the examples to gain a thorough understanding of how these skills, techniques and methods apply in the workplace.
Course Content & Outline
- Examine the ISO 22000:2018 standard of developing, documenting, implementing, and maintaining a strong food safety management system.
- Compare the differences between the ISO 22000 standard developed in 2005 to the updated 2018 standard.
- Outline the history of food safety management.
- Compare the ISO 22000:2018 standard to HACCP (Hazard Analysis and Critical Control Points).
- Discuss how HACCP is used in the food industry.
- Review international regulations and guidelines for food safety.
- Define key food safety terms.
- Examine organisational requirements and expectations for implementing an FSMS.
- Outline leadership and management commitment to the policy.
- Confirm and communicate the food safety policy.
- Assign roles and responsibilities.
- Use risk-based thinking to plan.
- Determine the objectives of your FSMS.
- Plan how to manage changes in your FSMS.
- Identify your resource requirements: the people, infrastructure, and work environment.
- Establish the required level of personnel competence and knowledge.
- Describe how to communicate effectively, both internally and externally.
- Outline the documentation requirements and process for ISO 22000.
- Examine sample ISO 22000 documents.
- Design a document control process that provides traceability and conformity.
- Describe Prerequisite Programmes (PRPs) for hygiene.
- Outline traceability and its importance in food safety.
- Discuss the responsibility of emergency preparedness and response in the food chain.
- Review control measures for hazards and develop a plan to monitor and analyse hazards.
- Examine how verification planning supports your food safety plan.
- Define standards and a process to control product and process nonconformity.
- Describe the types of corrective actions and how product release, withdrawal, or recall impacts product control.
- Examine the key steps in evaluating performance: monitor, measure, analyse, and evaluate.
- Describe internal audits using ISO 22000 benchmarks.
- Elaborate on the value of consistently reviewing your FMSM for ongoing fitness for purpose.
- Explain how nonconformities are managed and the essential role of corrective action(s).
- Discuss the reasoning for continual updates and improvements of your FSMS.
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