Iso 22000. Food Safety Management System.
Last updated 1/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.02 GB | Duration: 4h 51m

Learn about hazard identification and assessment, PRPs, Critical Control Points, and the requirements in ISO 22000:2018.

What you'll learn
What is food safety
How to develop and manage a food safety system
What are the requirements of ISO 22000:2018
PRPs for food manufacturing as per ISO/TS 22002-1
What are the principles of HACCP
Requirements
Familiarity with HACCP, food safety management and/ or ISO management system standards is an advantage; but not a must
Description
This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system.ISO 22000 can be implemented by any organization from the food chain, regardless of its size or activity. It is suitable for all types of food production and just as well it can be applied in other activities part of the food chain like farming, the production of feed and animal food, food retail, catering, manufacture of food packaging or various food-related services like transportation, warehousing or cleaning and sanitation.A food safety management system is aimed at identifying, understanding and addressing the different hazards (i.e. microbiological, chemical, physical, allergens), so that the customers and consumers can be assured that food is safe for consumption.The structure of the course includes:- an introductory part that discusses the concept of food safety, the principles of HACCP and the standards in the ISO 22000 series;- section Context of the organization (Chapter 4 of the standard) that discusses internal and external issues relevant to the organization, needs and expectations of interested parties and the the scope of the food safety management system;- section Leadership (Chapter 5 of ISO 22000) about the support of the top management for the food safety system, about the food safety policy and the food safety team;- section Planning (Chapter 6) about risks and opportunities, food safety objectives and the planning of change;- section Support (Chapter 7) on resources for the food safety system, competence, awareness, the processes, products and services from external providers, infrastructure and the work environment, external and internal communication and the food safety system documentation;- section Operation (Chapter 8) about prerequisite programmes according to ISO/TS 22002-1 (buildings, utilities, waste disposal, equipment cleaning and maintenance, the prevention of cross contamination, allergen management, cleaning and sanitation programmes, pest control, personnel hygiene requirements and employee facilities, rework, warehousing, food defence or bioterrorism); food traceability; the preparation for emergency situations; food safety hazard identification; the hazard assessment; critical control points (CCPs) and operational prerequisite programmes (OPRPs), the hazard control plan; the validation of control measures; the handling of potentially unsafe products and the withdrawal/ recall procedures. - section Performance evaluation (Chapter 9) about how to monitor and measure the food safety management system, about internal audits and the reviews of the FSMS from the top management;- section Improvement (Chapter 10) on how to deal with nonconformities, corrections and corrective actions, how to improve and update continually the food safety management system.- a final part with a information about the certification to ISO 22000 and the conclusions of the course.Learn about what an organization must do to prevent unsafe food from reaching the consumers, with an internationally accepted standard.
Overview
Section 1: Introductory section
Lecture 1 Introduction
Lecture 2 What is food safety?
Lecture 3 The principles of HACCP
Lecture 4 Key concepts and terms
Lecture 5 The ISO 22000 family of standards
Section 2: Context of the organization (Clause 4 of ISO 22000:2018)
Lecture 6 Context of the organization
Lecture 7 The scope of the Food Safety Management System (FSMS)
Section 3: Leadership (Clause 5 of ISO 22000:2018)
Lecture 8 Leadership and commitment
Lecture 9 The food safety policy
Lecture 10 Organizational roles, responsibilities and authorities
Section 4: Planning (Clause 6 of ISO 22000:2018)
Lecture 11 Actions to address risks and opportunities
Lecture 12 Objectives of the FSMS and planning to achieve them
Lecture 13 Planning of changes
Section 5: Support (Clause 7 of ISO 22000:2018)
Lecture 14 Infrastructure
Lecture 15 Work environment
Lecture 16 Control of externally provided processes, products and services
Lecture 17 Competence
Lecture 18 Awareness
Lecture 19 External communication
Lecture 20 Internal communication
Lecture 21 Documented information
Section 6: Operation (Clause 8 of ISO 22000:2018)
Lecture 22 Operational planning and control
Lecture 23 Prerequisite programmes (PRPs)
Lecture 24 Construction and layout of buildings
Lecture 25 Layout of premises and workspace
Lecture 26 Utilities - air, water, energy
Lecture 27 Waste disposal
Lecture 28 Equipment suitability, cleaning and maintenance
Lecture 29 Management of purchased materials
Lecture 30 Measures for prevention of cross contamination
Lecture 31 Cleaning and sanitizing
Lecture 32 Pest control
Lecture 33 Personnel hygiene and employee facilities part 1
Lecture 34 Personnel hygiene and employee facilities part 2
Lecture 35 Rework
Lecture 36 Product recall procedures
Lecture 37 Warehousing
Lecture 38 Product information and consumer awareness
Lecture 39 Food defence, biovigilance and bioterrorism
Lecture 40 Traceability system
Lecture 41 Emergency preparedness and response
Lecture 42 Preliminary steps to enable the hazard analysis
Lecture 43 Hazard identification and determination of acceptable levels
Lecture 44 Hazard assessment
Lecture 45 Selection and categorization of control measures
Lecture 46 CCP vs. OPRP
Lecture 47 Validation of control measure(s) and combinations of control measures
Lecture 48 Hazard control plan
Lecture 49 Control of monitoring and measuring
Lecture 50 Verification related to PRPs and the hazard control plan
Lecture 51 Control of product and process nonconformities
Lecture 52 Handling of potentially unsafe products
Lecture 53 Withdrawal/ recall
Section 7: Performance evaluation (Clause 9 of ISO 22000:2018)
Lecture 54 Monitoring, measurement, analysis and evaluation
Lecture 55 Internal audit
Lecture 56 Management review
Section 8: Improvement
Lecture 57 Nonconformity and corrective action
Lecture 58 Continual improvement. Update of the FSMS.
Section 9: Final considerations
Lecture 59 Certification to ISO 22000
Lecture 60 Final words
Food safety professionals,Quality managers,Food engineers,Food safety consultants and auditors

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