Implementing HACCP Based FSMS According to ISO 22000:2005

Introduction

ISO 22000:2005 is an International Standard published on September 01, 2005. It is designed to ensure safe food supply chains worldwide. It specifies the requirements for any organization in the food chain. It provides a systematic and proactive approach to identification of food safety hazards and development and implementation of control measures. The purpose of this standard is to improve the efficiency of the production process, reduce wastage, satisfy its customer and ensure that a food product remains wholesome and safe before it reaches the end-users.

Food safety is a concept that food will not cause harm to the consumers when it is prepared and/or eaten according to the intended use. Food safety is the joint responsibility of the customers and end-users, company and the government to ensure that processed foods or food products remain free from hazards and safe when consumed. So training on the ISO 22000:2005 Internal Standard will enable the concerned parties to know their roles, responsibilities as well as their duties.

How participants will benefit after the course:
The training will enrich the participants with advance knowledge on the various aspects of the food safety management system including the scope of the standard. It will make them aware of the requirements of the International Standard for a food manufacturing organization and how an organization can implement the system within the shortest possible time.

Participants will also learn how to implement the food safety management system in their respective organizations and obtain tangible benefits from the implemented system. The external certification will bring confidence of the general public about the quality and safety of the products and the commitments of the organization to food safety and bring international recognition in case of export.

Methodology

Exercise, PowerPoint Presentation, Question and answer session.

Contents of Training:


1. What is ISO?

2. Evolution of ISO Standards

3. Evolution of ISO 22000 family of standards

4. Highlights of ISO 22000:2005

5. Benefits of implementing ISO 22000:2005

6. What is food safety and what is a food safety hazard

7. Basic concepts of food safety

8. What is HACCP

9. Development and principles of HACCP

10. Food GMP (General principles of food hygiene, codex alimentarius)

11. Introduction to ISO 22000

12. Key elements

13. Scope of ISO 22000:2005

14. Evolution of quality management

15. Harvesting fruits of process management

16. Principles of ISO 22000 Food Safety Management System

17. Requirements of ISO 22000 International FSMS Standard
- General requirements
- Document requirements
- Management Responsibility
- Food Safety Team leader and Food Safety Team
- Emergency Preparedness
- Resource Management
- Planning and Realization for Safe Products (Prerequisite Program-PRPs, OPRPS, Hazard Analysis, HACCP Plan etc)
- Validation, Verification and Improvement of the FSMS

18. Implementation of Life Cycle

Phase A:
- Planning and preparation (Status Audit to identify the gaps, Project Planning, Top Management Awareness, Core Team Training, Customer Satisfaction Survey, Documentation Kick off)

Phase B:
– Documentation (Mandatory documentation, Prerequisites, FSMS procedures, SOPs, SWPs, PRPs, OPRPs, Preliminary steps to hazard analysis, HACCP Plan, Listing FSMS procedures, SOPs, SWPs, formats, templates etc.)

Phase C:
– Implementation (Awareness to employees, Display of FSMS Policy & Objectives, Monitoring of data gathering, Data analysis, Setting targets, Defining improvement plans, Reviews on improvements by Management, Training of Internal FSMS Auditors, Selection of Certification body)

Phase D:
– Verification and Audits (1st Internal audit, Corrective action, Follow-up audit, 1st Management review, 2nd Internal audit, Corrective action, Follow-up audit, 2nd Management review)

Phase E:
– Certification (Submission of FSMS procedures & HACCP Plans for document review, Pre Assessment Audit, Corrective action, 3rd Management, Review, Certification audit, Corrective action and Issuance of Certificate)

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The audience will include all technical officers, production and quality control managers, senior and mid-level executives of the production, q. c. and maintenance departments of the organizations producing and processing food items.

Participants from the various departments of an ISO 22000 certified organization are also the main target group of such training. In fact personnel of any organization manufacturing foods can receive the training. This is because upon receiving the training they will be able to implement the system in their own organizations.


It's really wonderful to have such a quality training under a quality trainer. It's really a good experience. Md. Maruf Hossain