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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
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
PRP - Pre-requisite program
PRP - Pre-requisite program
PRP - Pre-requisite program
PRP - Pre-requisite program
PRP - Pre-requisite program
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
Conduct a hazard analysis
Conduct a hazard analysis
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
3.0 terms and Definition
3.0 terms and Definition
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