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Introduction
ISO 22000 Introduction
Course Highlight
Quality and Food Safety
Definitions of Food Safety Management System (FSMS
Food Safety Codes and Standards
ISO 22000 or FSSC 22000
ISO 22000 and High Level Structure
Needs of Interested Parties & Global Food Safety Issues
Revision & Transition of ISO 22000 and High Level Structure
PDCA Model
Important Areas of Publication
Food Safety & Process-Related Terminologies
Food Safety & Process-Related Terminologies
Food Safety Definitions
Leadership Role and Context of Organization
Food Safety Policy
Roles, responsibilities and Authorities
ISO 22000 Clauses
Understanding the food organization and its context
Internal & External Issues
Interested parties – Who qualifies
Scope of the Food Safety Management System (
Support Functions (Clause - 7)
Organization’s Resources
Control of Externally Provided Processes, Products & Services
Internal communication & Documented Information
Operations
Emergency Prepareness & Control Measures
Prerequisite Programs (Clause - 8
Emergency Preparedness and Response
Preparation of the flow diagrams
Hazard Identification, Analysis & Assessment
Selection and Categorization of Control Measures
CCPs, PRPs, OPRPs, Critical Limits & Action Criterion and Monitoring
Control of monitoring, measuring & verification of PRPs & Hazard Control Plan
Performance Evaluation & Improvement
Performance Evaluation & Improvement
Internal Audits & Management Reviews
Management Reviews
Monitoring, Measurement, Analysis and Evaluation (
Documented Information
Clause Improvement