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ISO 22000: 2018 Food Safety Management System 

 

COURSE DURATION: Twenty-four (24) hours delivered in three (3) days

COURSE COST:  $15,000.00 per person

COURSE DESCRIPTION      

The training enables one to meet customer needs and minimize risk by assessing the adequacy of the design, implementation and improvement of Food Safety Management Systems (FSMS).   

ISO 22000:2018, a combination of ISO 9001:2015 and Hazard Analysis Critical Control Points (HACCP), provides a useful model for business improvement in the Food Industry. It is based on the process approach, with effective management of the food safety risk at its core.

COURSE OBJECTIVE

After completing this course participants will:

  1. Be familiar with the different food safety regulations and standards

  2. Be fully aware of the ISO 22000: 2018 concepts, requirements and its integration with other relevant food safety standards.

  3. Be aware of the HACCP principles and applications

  4. Understand the ways that HACCP, ISO 22000: 2018 and Quality Management Systems can be Integrated

  5. Gain knowledge to help manage a successful Food Safety Programme

  6. Be able to document and define your food safety quality

WHO SHOULD ATTEND?

  1. Individuals from the food and beverage industries (Retail)

  2. Food Producers

  3. Public Health Professionals

  4.  Consultants and Practitioners who have an interest in FSMS

COURSE OUTLINE

           

DAY 1

Section

Activity

1

i.   Introduction to ISO structure

ii.  ISO/ TC 34 structure

iii. Introduction  ISO 22000 series (should it be series for all 3)

  1.  Reasons for ISO 22000:2018

  2. Concepts of ISO 22000:2018

  3. Development of ISO 22000:2018 Standard and its management principles

 

BREAK

2

  1. i.    Management systems in general

ii.   Food Safety Management Systems (FSMS)

iii.  Links to ISO 9001:2015

  1.   ISO 22000:2018 Requirements

  2. Clauses 1, 2 and 3

  3. Clause 4 Food Safety Management System

LUNCH

3

  1. Clause 4 Food Safety Management System

  2. Clause 5 Management Responsibility

  3. Clause 6 Resource Management

BREAK

4

  1. Group Exercise 1 and 2 and presentation

 

 

 

 

DAY 2

Section

Activity

1

i.    Pre-requisite Programmes (PRPs) in the ISO 22000:2018

ii.   Overview and links with ISO 22000:2018

iii.  Clause 7 Planning and Realization of Safe Products

iv.  Clause 7.1 General planning and realization of safe products

v.   Clause 7.2 PRPs

  1. Clause 7.3 Preliminary steps to enable hazard analysis

BREAK

2

i.   CODEX HACCP System and ISO 22000:2018

ii.  Clause 7.4 Hazard Analysis

3

i.    Group Exercise 3 - Preparation

LUNCH

4

i.    Group Exercise 3 - Preparation

BREAK

5

  1.  CODEX HACCP System and ISO 22000:2018

  2. Clause 7.5 Establishing the PRP

 

 

 
 

DAY 3

Section

 

1

i.    Clause 7.6 Establishing the HACCP Plan

2

ii.   Regional Participants Presentations: Testimonials 4, 5 and 6

3

iii.  Group Exercise 4/5 - Preparation
 

TRAINING TIME

  1. Registration begins at 8:30 a.m.

  2. Training starts each day promptly at 9:00 a.m.

  3. Morning coffee break about 10:30 a.m.

  4. Lunch for 1 hour at 12:00 noon

  5. Start afternoon session at 1:00 p.m.

  6. Afternoon session ends 4:30 p.m.

  7. All timings are approximate

 

N.B. Full attendance of all participants is required. A certificate of participation will be issued within 30 days of training activity.

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Contact Us

Bureau of Standards Jamaica
6 Winchester Road, Kingston 10, Jamaica
Tel: (876) 618-1534, (876) 632-4275

Email: info@bsj.org.jm

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