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Understand the basic concepts and principles of a food safety management system based on ISO 22000 & Master its requirements by understanding the context, needs & expectations of interested parties, vital role of top management, support, operations, performance evaluation and continual improvement.
Course Objectives
- Learn the basic concepts, definitions and principles of a food safety management system.
- Learn how to analyze the internal & external environment by conducting situational analysis.
- Learn how to apply the requirements of the food safety management system in the organization.
Learning Outcomes
- Get familiar with food safety management terms such as PRP, OPRP, HACCP, PDCA, improvement, etc.
- Analyze the context of the organization internally & externally.
- Conduct risk assessments on the level of the food safety management system.
- Develop food safety policies, objectives and key indicators.
- Determine the resources needed to support the implementation of a food management system.
- Conduct proper performance measures on all processes.
- Develop HACCP plans.
Target Audience
- Individuals involved in building a food safety management system (FSMS) in their organizations.
- Individuals seeking to understand the main elements of a food safety management systems (FSMS).
- Individuals interested to pursue a career in food safety management.
Course Curriculum
Module (1): Introduction to Food Safety Management
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after you enroll
Module (2): Food Safety Management System
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after you enroll
Module (3): Context of the organization & Leadership - Clauses 4 & 5
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after you enroll
Module (4): Planning & Support – Clauses Six & Seven
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after you enroll
Module (5): Operation – Clause Eight
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after you enroll
- M5-1 Operational planning & control
- M5-2 Prerequisite programmes (PRPs)
- M5-3 Traceability system
- M5-4 Emergency preparedness and response
- M5-5 Hazard control
- M5-6 Updating the information specifying the PRPs and the hazard control plan
- M5-7 Control of monitoring and measuring
- M5-8 Verification related to PRPs and the hazard control plan
- M5-9 Control of product and process non-conformities
Module (6): Performance Evaluation & Improvement – Clauses Nine & Ten
Available in
days
days
after you enroll
Your Trainer: Eng. Noor Diab
Industrial Engineer with an MBA having over 10 years of experience in working as a trainer and consultant for projects focusing on developing ISO management systems based on thorough risk assessments, HR management systems, Feasibility Studies, Business Process Re-engineering & Improvement.
