ISO 22000: 2018 Documentation Migration & Implementation Training and Workshops (2 Days)

Training Title

ISO 22000: 2018 Documentation Migration & Implementation Training and Workshops
(2 Days)

Learning Objectives

To explain the differences of requirements between ISO 22000: 2018 vs ISO 22000: 2005 and in specific and stressing on the emphasis given by ISO 22000: 2018 in order for organizations certified to ISO 22000: 2005 can amend their documents/ procedures to address the changes of requirements of the ISO 22000: 2018 into the existing Food Safety Management System.

Who Should Attend?

Top Management
Head of Department/ Section
Food safety team
Key personnel

Course Outline:

In-depth explanations of ISO 22000: 2018 key changes:

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 and worker participation

Leadership and commitment
Policy
- Establishing the food safety policy
- Communication 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
- People
- Infrastructure
- Work environment
- Externally developed elements of the food safety management system
- Control of externally provided processes, products or services
Competence
Awareness
Communication
- External communication
- Internal communication
Documented information
- 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
- Corrections
- Corrective actions
- Handling of potentially unsafe products
- Withdrawal/ recall

Performance evaluation

Monitoring, measurement, analysis and evaluation
- Analysis and evaluation
Internal audit
Management review
- Management review input
- Management review output

Improvement

Nonconformity and corrective action
Continual improvement
Update of the food safety management system

Workshop 1: Determine internal and external issues (context of organization) for a selected FSMS area/ process
(40 minutes).

Workshop 2: Root cause analysis for one FSMS area/ process for issues determined from workshop 1 (30 minutes).

Workshop 3: Determine activities, hazards and risks and consequences for a process (40 minutes).

Workshop 4: Establish FSMS objectives, KPI and target at relevant functional area/ department (15 + 15 minutes).