Preview ISO 22000:2018 - Awareness Course

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Module 1: Introduction to Food safety and process approach

Introduction to ISO 22000, HACCP - Awareness training

Session Objectives- AW

Contents

What is ISO?

What is food safety

Food safety definition

Need for food safety

Introduction to HACCP

HACCP Principles

History of HACCP

Codex Alimentarius & HACCP

CODEX ALIMENTARIUS

History of Codex alimentarius

Assignment -1- ISO 22000 IQA

The need for effective food safety assurance method

Need for Food safety

HACCP Concepts

The objectives of application of HACCP

Benefits of implementing HACCP

Food chain

Hazard entry in food chain

Food safety standards : Codex

CODEX ALIMENTARIUS

Codex alimentarius & HACCP

PRP - Pre-requisite program

Section Quiz-1 ISO 22000-AW

Assignment -2- ISO 22000 AW

Module 2: Food safety management system principles and HLS

HACCP Guidelines and principles

The 7 principles of HACCP

Conduct a hazard analysis

PRP, OPRP and CCPS

CCP Determine Critical limits

Establish monitoring procedures

Establishing corrective actions

Establish verification procedures

Establish record keeping and documentation procedures

Changes to ISO 22000

ISO 22000:2018 Vs ISO 22000:2005 Comparison & HLS

Section quiz-3 ISO 22000- Aw

Module 3: Context of the Organization

1.0 Scope

1.0 Scope & 2.0 Normative ref

3.0 terms and Definition

4.0 Context of the organization

4.1 Understanding the organization and its context SL-1

4.2 Understanding the needs and expectations of interested parties

4.3 Determining the scope of the Food safety management system

4.4 Food safety management system

Module 4: Leadership Principles

5.0 Leadership

5.1 Leadership and commitment

5.2.1 Establishing the food safety policy

5.2.2 Communicating the food safety policy

5.3 Organizational roles, responsibilities and authorities - 5.3.1

5.3 Organizational roles, responsibilities and authorities - 5.3.2 & 5.3.3

Assignment -4- ISO 22000 IQA

Module 5: Planning

6.0 Planning

6.1 Actions to address risks and opportunities -6.1.1

6.1 Actions to address risks and opportunities -6.1.2 & 6.1.3

6.2 Objectives of the food safety management system and planning to achieve them -6.2.1

6.2 Objectives of the food safety management system and planning to achieve them -6.2.2

6.3 Planning of changes

Module 6: Support process

7.0 Support

7.1 Resources 7.1.1 General

7.1 Resources 7.1.2 People

7.1 Resources 7.1.3 Infrastructure

7.1 Resources 7.1.4 Work environment

7.1 Resources 7.1.5 Externally developed elements of the food safety management

7.1 Resources 7.1.6 Control of externally provided processes, products or services

7.2 Competence

7.3 Awareness

7.4 Communication 7.4.1 General

7.4 Communication 7.4.2 External communication

7.4 Communication 7.4.3 Internal communication

7.5 Documented Information 7.5.1 General

7.5 Documented Information 7.5.2 Creating and updating

7.5 Documented Information 7.5.3 Control of documented information

Assignment -5- ISO 22000 AW

Module 7: Operation

8.0 Operations

8.1 Operational planning and control

8.2 Prerequisite programmes (PRPs) 8.2.1 & 8.2.2 & 8.2.3

8.2 Prerequisite programmes (PRPs) 8.2.4

8.3 Traceability system

8.4 Emergency preparedness and response 8.4.1 General & 8.4.2

8.5 Hazard Control 8.5.1 - 8.5.1.1 & 8.5.1.2

8.5 Hazard Control 8.5.1- 8.5.1.3 & 8.5.1.4

8.5 Hazard Control 8.5.1- 8.5.1.5- 8.5.1.5.1

8.5 Hazard Control 8.5.1- 8.5.1.5- 8.5.1.5.2 & 8.5.1.5.3

8.5 Hazard Control 8.5.2 - 8.5.2.1 & 8.5.2.2

8.5 Hazard Control 8.5.2 - 8.5.2.2-8.5.2.2.2, 8.5.2.2.3

8.5 Hazard Control 8.5.2 - 8.5.2.3

8.5 Hazard Control 8.5.2 - 8.5.2.4-8.5.2.4.1

8.5 Hazard Control 8.5.2 - 8.5.2.4-8.5.2.4.2

8.5 Hazard Control 8.5.3

8.5 Hazard Control 8.5.4-8.5.4.1 & 8.5.4.2

8.5 Hazard Control 8.5.4-8.5.4.3

8.5 Hazard Control 8.5.4-8.5.4.4 & 8.5.4.5

8.6 Updating the information specifying the PRPs and the hazard control

8.7 Control of monitoring and measuring

8.8 Verification related to PRPs and the hazard control plan 8.8.1

8.9 Control of product and process nonconformities 8.9.1 General & 8.9.2-8.9.2.1 & 8.9.2.2

8.9 Control of product and process nonconformities 8.9.2- 8.9.2.3 & 8.9.2.4

8.9 Control of product and process nonconformities 8.9.3 Corrective actions

8.9 Control of product and process nonconformities 8.9.4 - 8.9.4.1 General

8.9 Control of product and process nonconformities 8.9.4 - 8.9.4.2 Evaluation for release

8.9 Control of product and process nonconformities 8.9.4 - 8.9.4.3 Disposition of non conforming products

8.9 Control of product and process nonconformities 8.9.5 Recall

Assignment -7- ISO 22000 AW

Module 8: Performance Evaluation

9.0 Performance evaluation

9.1 Monitoring, measurement, analysis and evaluation 9.1.1 General

9.1 Monitoring, measurement, analysis and evaluation - 9.1.2 analysis and evaluation

9.2 Internal audit

Assignment -8- ISO 22000 IQA

9.3 Management review 9.3.1 & 9.3.2

9.3 Management review 9.3.3

Module 9: Improvement

10.0 Improvement

10.1 Nonconformity and corrective action

10.2 Continual improvement

10.3 Update of the food safety management system

External Audit Cycle ISO 22000

Final Assessment- ISO 22000- IQA - 45 min

ISO 22000 AW - Final Assessment

Preview - ISO 22000:2018 - Awareness Course