The ISO 22000:2018 Food Safety Management System course is designed to equip participants with a thorough understanding of the International Standard ISO 22000:2018 and its application in the food industry. This course covers the essential principles, requirements, and best practices for establishing and maintaining a robust food safety management system.Throughout the course, participants will learn about:Hazard Analysis and Risk Assessment: Identifying potential hazards associated with food production, handling, and distribution, and evaluating the risks to ensure food safety.Prerequisite Programs (PRPs): Implementing prerequisite programs to maintain a hygienic environment and prevent contamination at various stages of food production.Hazard Analysis and Critical Control Points (HACCP): Applying HACCP principles to identify critical control points in the food production process and implement effective control measures.Operational Planning and Control: Developing procedures and protocols to ensure the effective control of food safety hazards during day-to-day operations.Management Commitment and Communication: Demonstrating leadership commitment to food safety, fostering a culture of accountability, and effectively communicating food safety objectives to all stakeholders.By the end of the course, participants will have gained the knowledge and skills necessary to implement and maintain a comprehensive food safety management system in compliance with ISO 22000:2018 standards. This will enable organizations to mitigate food safety risks, enhance consumer confidence, and meet regulatory requirements in the global food supply chain.
