Course Introduction
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the ISO 22000: 2018 requirements.
ISO 22000 does not refer to specific requirements for prerequisite programs but expects that an organisation should identify and implement the appropriate programmes. It is more flexible than FSSC 22000 and easier to implement.
Our implementation of ISO 22000: 2018 course provides a comprehensive understanding of the standard and how to implement it effectively.
We highly recommend this course for anyone who is part of the HACCP Team, especially the HACCP Team leader, as well as internal auditors.
Target Audience
The following people will benefit significantly by attending this course:
QA & QC Managers
HACCP Team, especially the HACCP Team Leader
Internal & Supplier Auditors
Course Level and Duration
EXPERT LEVEL 5 (EQUIVALENT TO NQF LEVEL 5)
Physical and Virtual Classrooms: 3 day
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
Course Benefits
How will this course benefit the learner?
After successful completion, the learner should have a better understanding of how to implement an FSMS based on the ISO 22000: 2018 standard.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Course Outline
INTRODUCTION
An Overview of Food Safety, GMPs and HACCP
The structure and key elements of ISO 22000: 2018
Explaining the Process Approach
An Overview of the PDCA Cycle
INTERPRETATION OF THE ISO 22000: 2018 STANDARD REQUIREMENTS
Requirements for the Context of the Organisation (Clause 4)
Requirements for Leadership and Commitment (Clause 5)
Requirements for the Planning of the FSMS (Clause 6)
FSMS Support Requirements (Clause 7)
Operational Requirements (Clause 8)
Performance Evaluation Requirements (Clause 9)
Requirements for the FSMS Improvement (Clause 10)
CLASSROOM ASSESSMENT
WORKPLACE ASSIGNMENT
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS20” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Conducting a Root Cause Analysis in the Food Industry Course (FS12)
Implementation of BRC Global Standard for Food Safety Issue 9 Course (FS16)
Implementation of ISO 22000: 2018 Course (FS20)
Implementation of FSSC 22000 V6 for Food Manufacturing Course (FS22)
Implementation of FSSC 22000 V6 for Food Packaging Manufacturing Course (FS24)
Implementation of BRC Global Standard for Packaging Materials Issue 6 Course (FS18)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Conducting a Root Cause Analysis in the Food Industry Course (FS12)