ISO 22000: 2018 Food Safety Management System Implementation

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Course curriculum

1. FoodBev International Consulting e-Learning Platform
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2. Introduction
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3. Copyright
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4. Welcome & Introductions
5. Welcome & Introductions (continued)
6. Who are we?
7. Who are we? (continued)
8. Our Main Focus Areas
9. Training and Consultancy that we do
10. Food Safety Management Systems
11. Environmental, Safety and Quality Management Systems
12. Laboratory Management Systems
13. Modernising HACCP Course Series
14. ISO 22000 Course Series
15. FSSC 22000 Course Series
16. Laboratory Management System Courses
17. Lean and 5S Courses
1. Course Overview
2. Course Overview (Continued)
3. Course Objectives
4. Course Modules
5. ISO 22000:2018 Food Safety Management System Standard
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1. We Will Talk About...
2. FSMS Overview
3. Food Safety
4. Food Safety (Continued)
5. Food Safety (Continued)
6. Examples of Main Contamination Points in a Food Chain
7. How do we Make Safe Food?
8. The Plan for Ensuring Food Safety
9. General Overview: PRPs for Food Safety Certification
10. PRPs – ISO/TS 22002-1 for FSSC 22000
11. PRPs: ISO/TS 22002-1 & ISO 22000:2018
12. PRPs: ISO 22000:2018
13. What is ISO 22000:2018?
14. What is ISO 22000:2018? (Continued)
15. What is ISO 22000:2018? (Continued)
16. What is ISO 22000:2018? (Continued)
17. What is ISO 22000:2018? (Continued)
18. What is ISO 22000:2018? (Continued)
19. Benefits of ISO 22000:2018
20. Benefits of ISO 22000:2018 (Continued)
21. Benefits of ISO 22000:2018 (Continued)
22. Benefits of ISO 22000:2018 (Continued)
23. Benefits of ISO 22000:2018 (Continued)
24. Benefits of ISO 22000:2018 (Continued)
25. Benefits of ISO 22000:2018 (Continued)
26. ISO 22000 Family of Standards
27. Sources of PRPs: ISO/TS 22002-x series
28. ISO 22000 Family of Standards
29. Key food safety elements in ISO 22000:2018
30. The Primary/Key Elements of ISO 22000:2018
31. Elements of ISO 22000:2018 Standard
32. The Structure of ISO 22000:2018
33. The Structure of ISO 22000:2018 Standard (Continued)
34. The Structure of ISO 22000:2018 Standard (Continued)
35. Clause 1 Scope of ISO 22000:2018 Standard
36. Scope of ISO 22000:2018 Standard
37. Scope of ISO 22000:2018 Standard (Continued)
38. Scope of ISO 22000:2018 Standard (Continued)
39. Scope of ISO 22000:2018 Standard (Continued)
40. Scope of ISO 22000:2018 Standard (Continued)
41. ISO 22000 in the Food Safety Chain
42. Clause 2 Normative references in ISO 22000:2018
43. Verbal Forms in ISO 22000:2018
44. ISO 22000:2018 Certification Process
45. Steps to ISO 22000:2018 Certification
46. Steps to ISO 22000:2018 Certification (Continued)
47. Steps to ISO 22000:2018 Certification (Continued)
48. Steps to ISO 22000:2018 Certification (Continued)
49. Steps to ISO 22000:2018 Certification (Continued)
1. We Will Talk About
2. We Will Talk About (Continued)
3. We Will Talk About (Continued)
4. We Will Talk About (Continued)
5. Activity 1: Terms & Definitions
1. We Will Talk About
2. Purpose of the ISO 22000 Revision
3. Purpose of the ISO 22000 Revision (Continued)
4. Purpose of the ISO 22000 Revision (Continued)
5. Key features of ISO 22000:2018
6. Focus & Integration of Standards
7. Key features of ISO 22000:2018
8. Key features of ISO 22000:2018 (Continued)
9. Key features of ISO 22000:2018 (Continued)
10. Key features of ISO 22000:2018 (Continued)
11. Risk-Based Thinking
12. Risk-Based Thinking (Continued)
13. Risk-Based Thinking (Continued)
14. Benefits of Risk-Based Thinking
15. Risk-Based Thinking
16. Risk-Based Thinking (Continued)
17. Risk-Based Thinking (Continued)
18. Context of the Organization
19. Context of the Organisation: The External Environment
20. Context of the Organization
21. Context of the Organization (Continued)
22. Context of the Organization (Continued)
23. Context of the Organization (Continued)
24. Risk-Based Thinking
25. Risk-Based Thinking (Continued)
26. Risk-Based Thinking (Continued)
27. Risk-Based Thinking (Continued)
28. Risk-Based Thinking (Continued)
29. Risk Mitigation Strategies
30. Risk Mitigation Strategies (Continued)
31. Risk Mitigation Strategies (Continued)
32. Risk Mitigation Strategies (Continued)
33. Risk Management Process
34. Process Based Approach
35. Process Based Approach (Continued)
36. Process Based Approach (Continued)
37. Summary Process Based Approach
38. Process Based Approach (Continued)
39. Activity 2: Risk Based Thinking
40. PDCA Cycle
41. Basic Aspect of an ISO 22000 FSMS: PDCA
42. ISO 22000:2018 Changes
43. PDCA Cycle & ISO 22000:2018 Requirements
44. PDCA Cycle & ISO 22000:2018 Requirements (Continued)
45. PDCA Cycle & ISO 22000:2018 Requirements (Continued)
46. Plan-Do-Check-Act Cycle at the Two Levels
47. The Seven Management Principles
48. The Seven Management Principles (Continued)
49. The Seven Management Principles (Continued)
50. Customer Focus
51. The Seven Management Principles
52. The Seven Management Principles (Continued)
53. The Seven Management Principles (Continued)
54. The Seven Management Principles (Continued)
55. The Seven Management Principles (Continued)
56. The Seven Management Principles (Continued)
57. The Seven Management Principles (Continued)
58. The Seven Management Principles (Continued)
59. The Seven Management Principles (Continued)
60. The Seven Management Principles (Continued)
61. The Seven Management Principles (Continued)
62. Engagement of people
63. The Seven Management Principles
64. The Seven Management Principles (Continued)
65. The Seven Management Principles (Continued)
66. The Seven Management Principles (Continued)
67. The Seven Management Principles (Continued)
68. The Seven Management Principles (Continued)
69. The Seven Management Principles (Continued)
70. The Seven Management Principles (Continued)
71. The Seven Management Principles (Continued)
72. The Seven Management Principles (Continued)
73. Activity 3: The Seven Management Principles
1. We Will Talk About
2. ISO 22000:2018 Requirements (Clause 4-10)
3. Context of the Organization
4. Context of the Organization (Continued)
5. Context of the Organization (Continued)
6. Context of the Organization (Continued)
7. Context of the Organization (Continued)
8. Clause 4 Context of the Organisation
9. Clause 4 Context of the Organisation (Continued)
10. Clause 4 Context of the Organisation (Continued)
11. Activity 4: Context of the Organisation
1. We Will Talk About
2. Management Commitment
3. Clause 5 Leadership
4. Leadership
5. Leadership (Continued)
6. Leadership Commitment
7. Food Safety Policy
8. Food Safety Policy (Continued)
9. Food Safety Policy (Continued)
10. Activity 5: Food Safety Policy
11. 5.3 Organizational Roles, Responsibilities and Authorities
12. 5.3 Organizational Roles, Responsibilities and Authorities (Continued)
13. 5.3.2 Food Safety Team Leader
14. Team Leader: Duties
15. 5.3.2 Food Safety Team Leader
16. 5.3.2 Food Safety Team Leader (Continued)
17. 5.3 Organizational Roles, Responsibilities and Authorities (Continued)
18. Activity 6: Organizational Roles, Responsibilities and Authorities
1. We Will Talk About
2. Food Safety Management System Planning
3. Food Safety Management System Planning (Continued)
4. Food Safety Management System Planning (Continued)
5. Food Safety Management System Planning (Continued)
6. Food Safety Management System Planning (Continued)
7. Food Safety Management System Planning (Continued)
8. Food Safety Management System Planning (Continued)
9. Food Safety Policy and Objectives
10. How to Construct Measurable Objectives
11. SMART Objectives
12. Activity 7: SMART Objectives
13. Activity 8: SMART Objectives
14. Food Safety Management System Planning (Continued)
15. Activity 9: Change Management
1. We Will Talk About
2. Provision of Resources
3. Provision of Resources (Continued)
4. Provision of Resources (Continued)
5. Infrastructure
6. Work Environment
7. Work Environment (Continued)
8. Externally Developed Elements of the Food Safety Management System
9. Control of Externally Provided Processes, Products or Services
10. Competence
11. Competence (Continued)
12. Awareness
13. Activity 10: Competence, Awareness & Training
14. Communication
15. External Communication
16. External Communication (Continued)
17. External Communication (Continued)
18. Internal Communication
19. Internal Communication (Continued)
20. Internal Communication (Continued)
21. Activity 11: Communication
22. Documented Information
23. Documented Information (Continued)
24. Examples of Documented Information
25. Documented Information (Continued)
26. Documented Information (Continued)
27. Documented Information (Continued)
28. Activity 12: Documented Information
29. Control of Documented Information
30. Control of Documented Information (Continued)
31. Control of Documented Information (Continued)
32. Control of Records
33. Control of Records (Continued)
34. Documented Information
1. We Will Talk About
2. Operational Planning and Control
3. Operational Planning and Control (Continued)
4. Pre-Requisite Programmes (PRPs)
5. Pre-Requisite Programmes (Continued)
6. Pre-Requisite Programmes (Continued)
7. Pre-Requisite Programmes (Continued)
8. Pre-Requisite Programmes (Continued)
9. Traceability
10. Traceability (Continued)
11. Traceability (Continued)
12. Emergency Preparedness
13. Handling of Emergencies and Incidents
14. Activity 13: Emergency Situations
15. Hazard Control
16. Hazard Analysis
17. Hazard Assessment
18. Selection and Assessment of Control Measures
19. CCPs or oPRPs
20. Control Measures and CCPs or oPRPs
21. Control Measures and CCPs or oPRPs (Continued)
22. Differences between CCPs and oPRPs
23. Characteristics of CCPs and oPRPs
24. Hazard control plan (HACCP/OPRP plan)
25. Monitoring systems at CCPs and for oPRPs
26. Example: HACCP Plan form showing Monitoring (HACCP Form)
27. Documenting CCPs and oPRPs
28. Actions when Critical Limits or Action Criteria are Not Met
29. Implementation of the Hazard Control Plan
30. Updating the Information Specifying the PRPs and the Hazard Control Plan
31. Control of Monitoring and Measurement
32. Control of Monitoring and Measurement (Continued)
33. Control of Monitoring and Measurement (Continued)
34. Verification Related to PRPs and the Hazard Control Plan
35. Verification Related to PRPs and the Hazard Control Plan (Continued)
36. Control of Product and Process Nonconformities
37. Corrective Actions
38. Corrective Actions (Continued)
39. Handling of Potentially Unsafe Products
40. Withdrawal/ Recall
41. Withdrawals
42. Withdrawal/ Recall (Continued)
1. We Will Talk About
2. Performance Evaluation
3. Analysis and Evaluation
4. Analysis of Results of Verification Activities
5. Analysis of Results of Verification Activities (Continued)
6. Internal Auditing
7. Internal Auditing (Continued)
8. Internal Auditing (Continued)
9. Management Review
10. Management Review Input
11. Management Review Input (Continued)
12. Management Review Output
13. Activity 14: Management Review
1. We Will Talk About
2. Nonconformity and Corrective Action
3. Nonconformity and Corrective Action (Continued)
4. Nonconformity and Corrective Action (Continued)
5. Continual Improvement
6. Update of the Food Safety Management System
7. Update of the Food Safety Management System (Continued)
8. Delivering Food Safety
9. Our Clients
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10. Our Clients (Continued)
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11. Our Clients (Continued)
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12. Our Contact Details
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1. Congratulations
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ISO 22000: 2018 Food Safety Management System Implementation

Course curriculum

Welcome to the Course!

Course Overview

Module 1: Introduction to ISO 22000

Module 2: Clause 3 Terms and definitions

Module 3: Changes in ISO 22000:2018

Module 4: Context of the Organization

Module 5: Leadership

Module 6: Planning

Module 7: Support

Module 8: Operation

Module 9: Performance Evaluation

Module 10: Improvement

Certificate Information

About this course

Discover your potential, starting today