ISO 22000 (HACCP and PRPs) for Food Safety
Standards, analysis, control points, and risk management related to ISO 22000 for food industry professionals
What you’ll learn
-
How to implement measures and controls to comply with ISO 22000
-
Standards and regulations applicable to the food industry
-
HACCP and PRPs
-
Identifying and preventing specific foodborne hazards and risks
-
The food industry and hazard analysis and critical control points
-
Requirements for food manufacturers
-
The successful application of preventative measures in the food industry
-
Hazard analysis in the food industry
-
GMP compliance documentation
-
ISO 22000 clauses
-
Certification (how it works, is it worth it, and alternatives)
-
Creating a culture of food safety
-
The future of food safety and ISO 22000
-
What a good Food Safety Management System (FSMS) should look like
Requirements
-
A general understanding of the food industry is a useful background, however there are no specific prerequisites
Who this course is for:
- Companies, managers, and employees working in food manufacturing, distribution and/or logistics
- Risk managers
- Service providers interested in the ISO 22000 standard
- Quality control managers and employees
