ISO 22000:2018 Awareness & Audit Training

What Will You Learn?

• Context of the organization
• Understanding the organization and its context
• Understanding the needs and expectations of interested parties
• Determining the scope of the food safety management system
• Food safety management system
• Leadership
• Leadership and commitment
• Policy
• Establishing the food safety policy
• Communicating the food safety policy
• Organizational roles, responsibilities and authorities
• Planning
• Actions to address risks and opportunities
• Objectives of the food safety management system and planning to achieve them
• Planning of changes
• Support
• Resources
• General
• People
• Infrastructure
• Work environment
• Externally developed elements of the food safety management system
• Control of externally provided processes, products or services
• Competence
• Awareness
• Communication
• General
• External communication
• Internal communication
• Documented information
• General
• Creating and updating
• Control of documented information
• Operation
• Operational planning and control
• Prerequisite programmes (PRPs)
• Traceability system
• Emergency preparedness and response
• Handling of emergencies and incidents
• Hazard control
• Preliminary steps to enable hazard analysis
• Hazard analysis
• Validation of control measure(s) and combinations of control measures
• Hazard control plan (HACCP/OPRP plan)
• Updating the information specifying the PRPs and the hazard control plan
• Control of monitoring and measuring.
• Verification related to PRPs and the hazard control plan
• Verification
• Analysis of results of verification activities
• Control of product and process nonconformities
• General
• Corrections
• Corrective action
• Handling of potentially unsafe products8.9.5 Withdrawal/recall
• Performance evaluation
• Monitoring, measurement, analysis and evaluation 9.1.1 General
• Analysis and evaluation
• Internal audit
• Management review
• General
• Management review input
• Management review output
• Improvement
• unconformity and corrective action
• Continual improvement
• Update of the food safety management system