INTERPRETATION & DOCUMENTATION OF ISO 22000:2018 FSMS

ISO Standard
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    SQI
  • 14 hours

Introduction

ISO 22000:2018 is known as Food Safety Management Systems-Requirements for any organisation in the food chain. The adoption of a food safety management system (FSMS) is a strategic decision for an organisation that can help to improve its overall performance in food safety. The potential benefits to an organisation of implementing a FSMS based on this document are:

  • The ability to consistently provide safe foods and products and services that meet customer and applicable statutory and regulatory requirements.
  • Addressing risks associated with its objectives.
  • The ability to demonstrate conformity to specified FSMS requirements.

Learning Objectives

  • To equip the participants with the basic knowledge and skills to interpret and to document their Food Safety Management Systems effectively.
  • To enable the participants to acquire fundament HACCP (Hazard Analysis and Critical Control Point) Methodology and to conduct and document the Hazard Control Pan.

Duration

2 days | 9am – 5pm | 14 hours

Who Should Attend

This program is designed for Technical, QC /QA, Engineering and Production personnel who are involved in implementing ISO 22000:2018 FSMS in food or food-related industries.

Entry Requirement

Basic understanding on ISO 9001:2015 and / or HACCP

Course Fees

Member: S$909.50
Non-Member: S$963.00

Registration Fee of S$17.12 apply.
All fees stated are inclusive of 7% GST

Award of Certificate

Certificate of Completion will be issued to participants who have attended at least 75% of the course.

Course Content

Total Training Hours: 14 hours
  • DAY ONE: INTERPRETATION OF ISO 22000:2018 FSMS REQUIREMENTS  0/7

    • Lecture1.1
      Purpose and Use of Annex SL(High-Level Structure / Identical Core Text)
    • Lecture1.2
      FSMS (Food Safety Management System) Principles
    • Lecture1.3
      Adopt Process Approach in Developing and Implementing FSMS
    • Lecture1.4
      Apply PDCA Cycle Methodology in Organisational & Operational Planning and control
    • Lecture1.5
      Risk-based Thinking In Formulating Food Safety Management Systems Requirements
    • Lecture1.6
      ISO 22000:2018 FSMS – Requirements for any organisation in food chain. – Scope – Normative Reference – Terms and Definitions – Context of The Organisation – Leadership / Planning – Support / Operation – Performance Evaluation – Improvement
    • Lecture1.7
      Classroom Assignments & Discussion
  • DAY TWO: DOCUMENTATION OF ISO 22000:2018 FSMS  0/8

    • Lecture2.1
      Context of The Organisation (External & Internal Issues / Needs & Expectation of Interested Parties)
    • Lecture2.2
      Interpretation, Identification & Classification of “Documented Information” Required by ISO 22000:2018
    • Lecture2.3
      Discuss and Develop Flow Diagram and Description of Processes
    • Lecture2.4
      Discuss and Establish Hazard Analysis Worksheet
    • Lecture2.5
      Application of Decision Tree In Determining Critical Control Points
    • Lecture2.6
      Discuss and Develop Hazard Control Plan (HACCP/OPRP Plan)
    • Lecture2.7
      Determination of Critical Limits at CCPs and Action Criteria For OPRPs
    • Lecture2.8
      Group Presentation & Discussion
  • ASSESSMENT  0/1

    • Lecture3.1
      CLASSROOM EXERCISES AND ASSESSMENT TESTS

Trainer

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SQI
ISO 22000 FSMS