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ISO 22000 Lead Implementer Training Course

DesiginingAn Effective Food Safety Management System -

Course Overview

With greater consumer awareness of food safety the need is greater than ever for food processors, wholesalers, caterers and retailers to develop and maintain effective food safety systems.

The Food Safety Training course enables you to meet customer needs and minimize risk, assessing the adequacy of the design, implementation and improvement of a food/drinks industry organization’s Food Safety Management System (FSMS). By combining ISO 9001:2000 and HACCP, ISO 22000:2005 provides a useful model for business improvement in the food industry, based on the process approach, with the management of the food safety risk at its core.

Course Objective

  • This three Day Workshop, is designed to help you appreciate
  • The Purpose of a Food Safety Management System (FSMS)
  • The Purpose and Interrelationship of ISO 9000:2000 Standard Series, ISO 22000 and ISO 19011
  • How to develop a FSMS in line with ISO 22000:2005 ?
  • Relate the FSMS to local legislation and statutory requirements
  • Cartographic process approach in conjunction with Codex HACCP plan
  • Documentation establishment and architecture linked to FSMS
  • How to implement a FSMS in line with ISO 2200:2005 ?
  • Improve or correct the FSMS in accordance with PDCA model
  • It will give an overview on how to implement maintain and audit an Food Security Management System according to the international standards.

Course Benefits

  • This 3 day workshop will enable delegates to:
  • Describe the background & principles of FSMS
  • Describe the Food Chain philosophy
  • Explain the purpose of a management system
  • Describe the main topics of ISO 22000
  • Prepare their own action plan
  • Understand the requirements of a Food Safety Management system – HACCP System
  • Know the requirements of the BRC Technical Standard, International Food Safety Management System ISO 22000 and other relevant food industry standards .
  • Understand the importance of effective internal auditing of a food safety system focusing on areas of greatest risk

Who should attend?

  • Staff involved in developing, implementing, verifying and managing food safety systems
  • Staff who have responsibility for conducting internal audits
  • Personnel with responsibility for vendor/external audits
  • Departmental Managers and Supervisory Staff, Purchasing, Production, Technical
  • General management who wish to acquire a broad knowledge of the relevant food safety standards

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