QI : Course duration is 3 days (4 hours per day).
The aim of the course is to introduce the following:
How to prepare a food safety policy.
How to prepare a food safety guide.
How to prepare the required work procedures in accordance with ISO 22000: 2018.
How to prepare your company's operating instructions and food safety stages.
How to prepare a risk assessment for food safety.
How to prepare a HACCP plan and tree decision.
Summary of the course includes:
Day 1: Historical Development of Food Safety Management System & Analysis and Evaluation of HACCP Critical Points.
Requirements for food safety management system & domain.
Standard & Terminology & Definitions.
Day 2: The context of the organization including {understanding of the organization and its context / identifying the needs and expectations of the stakeholders / defining the scope of the food safety system / food safety management system}.
Leadership includes {leadership and commitment / food safety policy / regulatory roles, responsibilities and authorities}.
Planning includes {risk management measures and opportunities / food safety objectives & planning for change}.
Day 3: Support includes {resources / competency / awareness and training / communication / documented information}.
Operations include {planning, controlling and controlling HACCP processes / programs / system tracking / emergency preparedness and response / food safety risk control / risk control plan and monitoring updates / measurement and control / analysis of monitoring and measurement results / adjusting cases of nonconformity}.
Performance assessment includes {monitoring, measurements, analysis, performance appraisal / internal audit / management review}.
Optimization includes {non-conformity and corrective actions / continuous improvement / improvement of food safety system}.