Introduction

This training course on Food Safety Management offers comprehensive insights into establishing a strong and effective Food Safety Policy suitable for any entity involved in the food production, distribution, and retail sectors. Participants will learn how to significantly reduce legal and financial vulnerabilities by ensuring the provision of safe and wholesome food to consumers. Essential to achieving this is the proper training of staff and a solid grasp of Food Safety fundamentals. This course serves as an excellent platform for deepening knowledge of the key elements of a Food Safety Management System (FSMS), outlined in ISO 22000:2018.

Course Objectives

• Form a HACCP team equipped with the necessary expertise to create and apply a functional HACCP system within their organization.
• Conduct hazard analysis to identify necessary preventive actions for maintaining risks at acceptable levels.
• Classify actions into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs).
• Develop and deploy monitoring systems designed to manage and enhance the food safety management system.
• Implement continuous improvements in logistics that meet legislative requirements and global food safety standards.

Target Audience

• Food Safety Managers and Officers
• Quality Assurance Specialists
• Operations Managers
• HACCP Coordinators
• Supply Chain and Logistics Managers
• R&D Personnel in the Food Industry
• Regulatory Affairs Professionals
• Corporate Compliance Officers
• Training and Development Managers
• Food Technologists and Scientists

Course Outline

Day 1: Foundations of Food Safety Management Systems (FSMS)

• Understanding the principles of FSMS under the latest ISO 22000:2018 standards.
• Comparative analysis of ISO 22000:2005 and ISO 22000:2018.
• Evolution of Food Safety Management: Interconnections between CODEX HACCP and ISO 22000:2018.
• Global guidelines and statutory requirements for food safety.
• Terminology related to Food Safety.
• Recognizing organizational needs and expectations for FSMS implementation.

Day 2: Strategizing Food Safety Policy through Risk-Based Thinking

• Commitment from leadership and upper management.
• Formulation and dissemination of the Food Safety Policy.
• Definition of organizational roles and responsibilities.
• Planning using a risk-based approach.
• Establishing objectives for the Food Safety Management System.
• Managing transitions within the FSMS.

Day 3: Support and Documentation for ISO 22000 Compliance

• Resource allocation: Human, infrastructural, and environmental aspects.
• Enhancing personnel competence and raising awareness.
• Ensuring robust internal and external communication.
• ISO 22000 documentation standards – creation and maintenance of records.
• An in-depth look at document design and usage with specific form examples.
• Document control for proving compliance and maintaining traceability.

Day 4: Operational Planning and Control for Safe Product Realization

• Setup of PRPs (prerequisite programmes).
• Implementing a traceability system from procurement to final product.
• Planning for emergencies and understanding organizational duties within the food chain.
• Management and analysis of hazards: Establishing control measures and plans.
• Oversight of monitoring, measuring, and verification activities.
• Managing nonconformities in products and processes: Corrective actions, and protocols for product release, withdrawal, or recall.

Day 5: Assessing and Enhancing the Performance of the Food Safety Management System

• Key evaluation processes: Monitoring, Measuring, Analyzing, and Evaluating.
• Conducting internal audits as per ISO 22000 standards – practical internal audit exercises.
• Management review sessions to ensure the FSMS remains appropriate and effective.
• Addressing nonconformities and the essential role of corrective actions.
• Emphasizing the necessity for continuous improvement and updates to the FSMS.
• Concluding with a Q&A and summary discussion.