The International Standard of food safety management systems (FSMS) (ISO 22000:2005) includes what made it the highest level of the activity of the International Organization for Standardization (ISO) in the field of food safety and hygiene. The uniqueness of ISO 22000:2005 is the main objective of its application to produce food products that don't cause any negative hygienic problems for the consumer. This will be achieved through the application of the standards that will control the food safety-related hazards during all the phases that form the food chain. This concept is called "Food Safety from Farm to Fork".
Thus, the objectives of this course are to concentrate on the understanding of the philosophy, concepts, and elements of this International Standard which will enable the participants to plan, establish, implement, operate and maintain the food safety management system (FSMS). Their food organizations will then be able to properly comply with the standard, statutory, and regulatory. Also, the organizations will then be able to prove their ability to control all the hazards that may affect food safety and to assure that the produced food is healthy and safe.
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat, and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
The seven HACCP principles are included in the international system ISO 22000. This standard is a complete food safety management system incorporating the elements of prerequisite programs for food safety, HACCP, and quality management systems which together form an organization’s Total Quality Management.
Upon successful completion of this course, the delegates will be able to:
Day 1
Introduction for Food Safety Management Systems (FSMS)
Clause # 1: Scope of ISO 22000:2005
Clause # 2: Normative References
Clause # 3: Terms and Definitions
Day 2
Clause # 5 - Food Safety Management System (FSMS)
Clause # 5: Management Responsibility
Clause # 6: Resource Management
Day 3
Clause # 7: Planning and Realization of Safe Products
Day 4
Clause # 8: Validation, Verification, and Improvement of FSMS
Day 5
Auditing of FSMS
This course is intended for Food & Beverage (F&B) Managers, Executives, Supervisors, Personnel, and Food handlers who have the responsibility to implement, maintain, and monitor good food hygiene procedures. This training program is intended to train and aware of the staff at the organizations of the food chain to fulfill the requirements of any organization that wants to effectively implement the International Standard ISO 22000:2005. It may be particularly useful for all the staff in the different departments of all organizations in the food chain who have responsibilities to support the food safety team via their involvement in establishing and/or executing the system plans. Also, it will be of great benefit for specialists at health and control agencies, food service sectors at different operations such as hospitals, airline companies, hotels and oil companies camps, and food safety managers and auditors.