تفاصيل الدورة
ISO 22000 is a Food Safety Management System that can be applied to any organisation in the food industry.Designed by the International Organisation for Standardisation (ISO) it applies a Quality Management System approach to food safety.
ISO is a global association that's made up of various national standards bodies. Together with its members and both government and non-governmental international organisations, ISO has developed the international standards for food safety.
Since food safety incidents can happen at any stage of the food industry supply chain - manufacturing, transporting or selling - it's essential to have an effective food safety plan in place
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The ISO 22000 standards outline exactly what needs to be in a Food Safety Management System (FSMS). This is to make sure that food is kept safe during the entire food supply chain, right up until when the food is eaten. The standards are made up of these key parts:
Course Outline
Day 1 - Introduction to Environmental Management Systems (EMS) and ISO 14001
Day 2 - Audit principles, preparation and launching of an audit
Day 3 - On-site audit activities
Day 4 - Closing the audit
Day 5 - Certification Exam
تحديث بتاريخ 11 October, 2021
المتطلبات
- Having an overall Food Safety Policy for your organization, developed by top management.
- Setting objectives that will drive your companies efforts to comply with this policy.
- Planning and designing a management system and documenting the system.
- Maintaining records of the performance of the system.
- Establishing a group of qualified individuals to make up a Food Safety Team.
- Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
- Having an emergency plan
- Holding management review meetings to evaluate the performance of the FSMS
- Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
- Following HACCP principles
- Establishing a traceability system for identification of product
- Establishing a corrective action system and control of nonconforming product
- Maintaining a documented procedure for handling withdrawal of product
- Controlling monitoring and measuring devices
- Establishing and maintaining and internal audit program
- Continually updating and improving the FSMS
الموقع
ISO أسئلة ذات صلة
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