This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system.
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.
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This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system.
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.
This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system.
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
- 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.
What's inside
Learning objectives
- 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
- 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
Syllabus
Understand what food safety is, what is its history and what are the principles of HACCP (Hazard Analysis and Critical Control Points). Discover the standards in the ISO 22000 series.
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Syllabus
The definition of food safety. The origin of HACCP (Hazard Analysis and Critical Control Points). What is the new approach brought by the HACCP system.
A short presentation of the seven principles that HACCP is based upon. The idea behind each of the seven principles and details about their application.
Definitions and explanations for some terms and concepts used in the course. What is a management system? What is food as per ISO 22000 and what can be considered food according to the standard. What is the food chain and which organizations can be considered as candidates for the implementation of ISO 22000.
About the standards in the ISO 22000 series. What they are about, how they can be used and where they can be found.
About the internal and externa issues, part of the context. Examples of internal and external issues. About the interested parties (or stakeholders) and their needs and expectations.
About the scope of the food safety management system. What is the scope of the FSMS. What should be part of the scope of the food safety system.
About the support that the top management should provide for the food safety management systems. What are the tasks of the top management in relation to the food safety system. About what is to be considered top management in an organization.
What should the food safety policy include. What are the requirements for the implementation of the food safety policy (e.g. communication, availability, etc)
About the food safety team and the food safety team leader. What are the responsibilities of the food safety team. Who should be part of the food safety team.
The risk based thinking applied at two levels in ISO 22000:2018. Examples of risks that may be considered for the identification. Examples of opportunities.
About the requirements of ISO 22000 with regards to the food safety objectives. What does it mean to have measurable objectives. About how to plan for the achievement of the food safety objectives.
About the requirements of ISO 22000:2018 for managing changes so that unwanted consequences are avoided.
What does infrastructure include. What are the requirements of ISO 22000:2018 with regards to the infrastructure necessary to obtain safe products.
The work environment as a combination of human and physical factors, has a significant impact on food safety.
About the difference between buying services and buying processes, or parts of processes. The process for evaluating, monitoring and selecting suppliers. About the requirements for using ready-made elements of the food safety management system.
The process for ensuring competency. Determining the competence requirements and ensuring that people have the necessary competence. Acting to ensure and adequate level of competence through training, mentoring, re-assigning of responsibilities or recruitment.
About the requirements of ISO 22000:2018 for awareness. Methods to make the persons in the organization aware of the food safety aspects.
About communicating externally on food safety aspects. Communication with customers, consumers, authorities, suppliers and other participants in the food chain. What are the requirements of ISO 22000 for external communication.
Requirements for the communication inside the company on aspects relevant to food safety. About keeping the food safety team informed on any issues that may affect food safety.
What is the documentation required for a food safety management system. How is the organization expected to control its food safety documentation in terms of distribution, access, version control, retention or disposition.
Generic considerations about controlling the processes needed to meet the requirements for the realization of safe products.
About what are PRPs (prerequisite programmes) and what they should refer to. Introducing the standard dedicated to PRPs, ISO/TS 22002.
Requirements for the buildings where food is processed and their surroundings. Methods to protect against hazards associated with the location.
Requirements for the design of the buildings where food is processed. About the separation of areas and how to facilitate the cleaning of the areas. The location of laboratory facilities. About storage areas for food, ingredients, packaging and non-food chemicals.
The requirements for potable and non-potable water. About boiler chemicals and how they are to be stored and approved. About air quality and ventilation. Requirements for compressed air and gases used in the food manufacturing process. Lighting requirements for food safety.
The requirements of ISO/TS 22002 for waste collection and removal. Aspects about drains and the drainage systems in place.
The requirements of ISO/TS 22002 for the equipment and surfaces that come into contact with food. About the hygienic design of the equipment. The requirements for cleaning programmes (wet and dry). The maintenance of equipment to ensure that food safety is not compromised.
About the controls applied to purchased materials, ingredients or services to ensure an adequate level of food safety. The evaluation, monitoring and re-evaluation of suppliers. Requirements for inspection products and delivery vehicles prior to their acceptance.
About microbiological and physical cross contamination including allergen management. Measures to prevent the contamination of food products.
Link to the recorded webinar on allergen management:
https://www.ifsqn.com/food_safety_videos.html/_/ifsqn-videos/food-safety-fridays/best-practices-in-allergen-management
About cleaning and sanitation programmes. What those programmes should include. Requirements of ISO/TS 22002 about cleaning in place (CIP) systems. About the validation of cleaning and sanitation programmes. The difference between validation and verification.
The requirements for pest control considering: prevention, monitoring and detection and eradication. About the pest management programme. What to consider for an effective pest management.
The first part on personnel hygiene and employee facilities.
Understand the requirements of ISO/TS 22002 about hand washing, hygiene facilities, change rooms and workwear, personal protective equipment or staff canteens.
The second part with requirements for personnel hygiene and employee facilities.
This video discusses the health status of employees, restrictions for those carrying or suspected to be carrying different diseases. The situation of work accidents that involve the spillage of blood is also discussed here. Requirements for personal cleanliness and behavior are covered as well in this video.
The requirements of ISO/TS 22002 for rework. What can be considered rework. About the protection and identification of rework. The controls that refer to rework containing allergens.
The requirements in ISO/TS 22002 about product recall. Reasons for recalling products and how this process should be designed to be effective.
About the requirements in ISO/TS 22002 for storing food products, considering the storage spaces, the location of nonconforming products or the storage of chemicals. Requirements on the vehicles and containers used for transporting food.
About the information that should be provided to consumers and to the other participants in the food chain.
About what is food defence. About the requirements of ISO/TS 22002 with regards to the prevention of bioterrorism acts. What should be considered in order to identify the risks related to bioterrorism. Controls to be part of the food defence strategy.
About the requirements of ISO 22000 for traceability. What aspects should a traceability system address. The principles of objectives of a traceability system applicable for the food and feed chain according to ISO 22005.
The requirements of ISO 22000 for preparing and dealing with emergency situations that may have an impact on food safety. About testing the emergency preparedness of the company to ensure the effectiveness of the response.
About preparing the hazard analysis. Collecting and documenting information on the raw materials, ingredients and product contact materials. Documenting the characteristics of the end products. What is the intended use and what to consider when determining the intended use of food products. About the flow diagrams, what they should include and how to validate the flow diagrams. The description of the food manufacturing process and the process environment.
An overview of the hazard analysis process. The different categories of food safety hazards: chemical, microbiological, physical and allergens. How to identify food safety hazards. What are acceptable levels of food safety hazards and how to determine the acceptable levels.
Yoghurt case study (IFSQN):
https://www.ifsqn.com/forum/index.php/topic/15224-yoghurt-risk-assessment-iso-22000-73-744/
About the assessment of food safety hazards to identify those considered significant. An example of quantitative hazard assessment.
About addressing food safety hazards with control measures implemented either in critical control points (CCPs) or as operational prerequisite programmes (OPRPs). Assessing the risk of control measures failing.
The definitions of CCPs (Critical Control Points) and OPRPs (Operational Prerequisite Programmes) according to ISO 22000. How to decide between a CCP and an OPRP using a decision tree.
About what is the validation of control measures and what are the methods available to an organization to validate the controls implemented to address food safety hazards.
About the information that should be included in the hazard control plan. What are action criteria and when to control food safety hazards with OPRPs. About monitoring at CCPs and for OPRPs and what elements should be part of a monitoring system. Actions in case critical limits are not met - corrections and corrective actions.
About the requirements for calibration and verification of measuring and monitoring equipment. How to address the situations where monitoring and measuring equipment is found not to conform to requirements. About the requirements for validation of the software used for monitoring and measuring.
About the verification activities for PRPs, the implementation of the hazard control plan, the hazard levels, the input elements into the hazard analysis. What are the forms of verification and the requirements for objectivity of the verification.
About managing nonconformities identified while monitoring CCPs and OPRPs. The differences between corrections and corrective actions. How to manage nonconformities depending on where they have been identified.
About the difference between a nonconforming product and an unsafe product. How to manage potentially unsafe products depending if the nonconformity refers to a CCP (Critical Control Point) or to an OPRP (Operational Prerequisite Programme). What are the conditions for releasing potentially unsafe products into the food chain.
About the requirements of ISO 22000 for product withdrawals and recalls. The difference between withdrawal and recall. What should a recall procedure include. Testing the withdrawal/ recall arrangements.
The processes of monitoring and measuring the food safety performance. What is the difference between monitoring and measuring. Examples of KPIs for food safety. What are the requirements of ISO 22000 with regards to the analysis and evaluation of the data obtained through monitoring and measuring.
About the internal audit of the food safety management system. What is the internal audit programme. The selection of auditors considering objectivity and competence requirements. About the records generated from the internal audit - audit plans, nonconformity reports or the audit report.
About the management review process. What are the input elements into the management review. Who should participate in the management review meetings. How those meetings can take place. What are the output elements from the management review.
About the process for managing nonconformities with corrections and corrective actions. Examples of nonconformities and proposals of corrections and corrective actions.
The requirements of ISO 22000 with regards to the improvement of the food safety management system. Examples of improvement areas that can be considered. Information about the updating of the food safety system under the coordination of the food safety team.
About the certification of organizations to ISO 22000 as well as the certification of food safety professionals.
Information about the Udemy certificate:
https://support.udemy.com/hc/en-us/articles/229603868-Certificate-of-Completion
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Reviews summary
Iso 22000:2018 food safety system overview
Detailed look at ISO 22000 requirements.
Relevant for real-world food safety roles.
Activities
Review HACCP Principles
Show steps
Reinforce your understanding of the foundational HACCP principles, which are essential for grasping the ISO 22000 standard.
Browse courses on
HACCP
Show steps
-
Review the seven HACCP principles.
-
Find examples of each principle.
-
Summarize each principle in your own words.
Read 'ISO 22000:2018 - A Practical Guide'
Show steps
Gain practical insights into implementing ISO 22000:2018 with a step-by-step guide.
View
Alter Ego: A Novel
on Amazon
Show steps
-
Read the book, focusing on implementation strategies.
-
Identify key takeaways for your own organization.
-
Compare the book's approach to the course material.
Read 'Food Safety Management Systems: Requirements, Best Practices, and Compliance'
Show steps
Gain a deeper understanding of food safety management systems and best practices.
View
Food Safety Management Programs
on Amazon
Show steps
-
Read the book, focusing on ISO 22000 chapters.
-
Take notes on key concepts and requirements.
-
Relate the book's content to the course material.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Identify PRPs for Different Food Manufacturing Scenarios
Show steps
Improve your ability to identify appropriate prerequisite programs (PRPs) for various food manufacturing scenarios, which is crucial for establishing a robust food safety system.
Show steps
-
Review the ISO/TS 22002-1 standard.
-
Create a list of different food manufacturing scenarios.
-
For each scenario, identify relevant PRPs.
-
Justify your choices.
Create a Presentation on ISO 22000 Certification
Show steps
Solidify your understanding of the certification process by creating a presentation that explains the steps involved and the benefits of ISO 22000 certification.
Show steps
-
Research the ISO 22000 certification process.
-
Outline the key steps in the certification process.
-
Prepare slides with clear and concise information.
-
Practice the presentation.
Develop a HACCP Plan for a Specific Food Product
Show steps
Apply your knowledge by creating a HACCP plan for a specific food product, reinforcing your understanding of hazard analysis and control measures.
Show steps
-
Select a food product and its manufacturing process.
-
Conduct a hazard analysis for the selected product.
-
Identify critical control points (CCPs).
-
Establish critical limits and monitoring procedures.
-
Document the HACCP plan.
Develop a Supplier Evaluation Checklist
Show steps
Create a checklist to evaluate suppliers based on food safety criteria, ensuring that purchased materials and services meet the required standards.
Show steps
-
Identify key food safety criteria for suppliers.
-
Develop a checklist with clear and measurable criteria.
-
Include sections for documentation, processes, and audits.
-
Test the checklist with a sample supplier profile.
Review HACCP Principles
Show steps
Reinforce your understanding of the foundational HACCP principles, which are essential for grasping the ISO 22000 standard.
Browse courses on
HACCP
Show steps
- Review the seven HACCP principles.
- Find examples of each principle.
- Summarize each principle in your own words.
Read 'ISO 22000:2018 - A Practical Guide'
Show steps
Gain practical insights into implementing ISO 22000:2018 with a step-by-step guide.
View
Alter Ego: A Novel
on Amazon
Show steps
- Read the book, focusing on implementation strategies.
- Identify key takeaways for your own organization.
- Compare the book's approach to the course material.
Read 'Food Safety Management Systems: Requirements, Best Practices, and Compliance'
Show steps
Gain a deeper understanding of food safety management systems and best practices.
View
Food Safety Management Programs
on Amazon
Show steps
- Read the book, focusing on ISO 22000 chapters.
- Take notes on key concepts and requirements.
- Relate the book's content to the course material.
Identify PRPs for Different Food Manufacturing Scenarios
Show steps
Improve your ability to identify appropriate prerequisite programs (PRPs) for various food manufacturing scenarios, which is crucial for establishing a robust food safety system.
Show steps
- Review the ISO/TS 22002-1 standard.
- Create a list of different food manufacturing scenarios.
- For each scenario, identify relevant PRPs.
- Justify your choices.
Create a Presentation on ISO 22000 Certification
Show steps
Solidify your understanding of the certification process by creating a presentation that explains the steps involved and the benefits of ISO 22000 certification.
Show steps
- Research the ISO 22000 certification process.
- Outline the key steps in the certification process.
- Prepare slides with clear and concise information.
- Practice the presentation.
Develop a HACCP Plan for a Specific Food Product
Show steps
Apply your knowledge by creating a HACCP plan for a specific food product, reinforcing your understanding of hazard analysis and control measures.
Show steps
- Select a food product and its manufacturing process.
- Conduct a hazard analysis for the selected product.
- Identify critical control points (CCPs).
- Establish critical limits and monitoring procedures.
- Document the HACCP plan.
Develop a Supplier Evaluation Checklist
Show steps
Create a checklist to evaluate suppliers based on food safety criteria, ensuring that purchased materials and services meet the required standards.
Show steps
- Identify key food safety criteria for suppliers.
- Develop a checklist with clear and measurable criteria.
- Include sections for documentation, processes, and audits.
- Test the checklist with a sample supplier profile.
Career center
Food Safety Manager
Food Safety Consultant
HACCP Coordinator
Restaurant Manager
Quality Assurance Auditor
Food Production Supervisor
Consumer Safety Officer
Public Health Inspector
EHS Manager
Food Processing Engineer
Food Scientist
Regulatory Affairs Specialist
Supply Chain Analyst
Agricultural Inspector
Sustainability Manager
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