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MFS-105 Understanding the Requirements of ISO 22000:2018 Food Safety Management System

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On-Site / Training

Details

The ISO 22000:2018 international standard enables organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption. This standard applies to all organizations participating in the food chain, regardless of type, size and complexity.

Outline

  • The 7 basic principles of ISO management
  • Organizational PDCA level and operational PDCA
  • Identification of interested parties and the needs and expectations 
  • Risk based thinking
  • Risk management
  • Understanding ISO 22000:2018 clause 1 to clause 10
  • HACCP preliminary steps and HACCP 7 principles
  • Physical, chemical, microbiological and allergen contaminations
  • HACCP plan, Critical control points and OPRPs
  • ISO/TS 22002-1 requirements
  • Establishment
  • Layout of premises and workspace
  • Utilities – air, water, energy
  • Waste disposal; Equipment suitability
  • Cleaning and maintenance
  • Management of purchased materials and services
  • Measures for prevention of contamination
  • Cleaning
  • Pest control
  • Personnel hygiene and facilities
  • Rework
  • Storage and transport
  • Food Packaging information and customer communication
  • Food defense and bioterrorism
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