ISO 22000 (HACCP and PRPs) for Food Safety

ISO 22000 (HACCP and PRPs) for Food Safety

Standards, analysis, control points, and risk management related to ISO 22000 for food industry professionals

What you’ll learn

  • How to implement measures and controls to comply with ISO 22000
  • Standards and regulations applicable to the food industry
  • HACCP and PRPs
  • Identifying and preventing specific foodborne hazards and risks
  • The food industry and hazard analysis and critical control points
  • Requirements for food manufacturers
  • The successful application of preventative measures in the food industry
  • Hazard analysis in the food industry
  • GMP compliance documentation
  • ISO 22000 clauses
  • Certification (how it works, is it worth it, and alternatives)
  • Creating a culture of food safety
  • The future of food safety and ISO 22000
  • What a good Food Safety Management System (FSMS) should look like

Requirements

  • A general understanding of the food industry is a useful background, however there are no specific prerequisites

Who this course is for:

  • Companies, managers, and employees working in food manufacturing, distribution and/or logistics
  • Risk managers
  • Service providers interested in the ISO 22000 standard
  • Quality control managers and employees

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