Summary
This detailed course covers the requirements of ISO 22000, ISO 9001, ISO/TS 22002-1 and additional FSSC 22000 requirements.
Module 1: Food safety module
Module 2: Quality module
Content
- History of the development of ISO 9001 and ISO 22000 standards
- Principles of quality management and food safety management
- High-level structure of ISO management system standards
- Process Approach and risk-based thinking and how it applies to continual improvement
- The scope of the two standards
- Customer satisfaction requirements of ISO 9001
- Quality and food safety management terminology
- ISO management system requirements and the high-level structure
- Context of the organisation and how to apply in quality management and food safety management systems
- Leadership
- Planning
- Support
- Operation
- Performance evaluation
- Improvement
- PRPs and their role in a food safety and quality management system,
- Mitigating the risk of intentional contamination – food defence and food fraud mitigation
Who should attend?
- Food safety managers
- Quality managers
- Compliance managers
- SHERQ Managers
- Those who are involved with quality and food safety management system implementation and maintenance
- Consultants
- Auditors
