ISO 22000 (HACCP and PRPs) for Food Safety

Standards, analysis, control points, and risk management related to ISO 22000 for food industry professionals

Created by: Helpful And Fast Media
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What Will I Learn?

• How to implement measures and controls to comply with ISO 22000
• Standards and regulations applicable to the food industry
• HACCP and PRPs
• Identifying and preventing specific foodborne hazards and risks
• The food industry and hazard analysis and critical control points
• Requirements for food manufacturers
• The successful application of preventative measures in the food industry
• Hazard analysis in the food industry
• GMP compliance documentation
• ISO 22000 clauses
• Certification (how it works, is it worth it, and alternatives)
• Creating a culture of food safety
• The future of food safety and ISO 22000
• What a good Food Safety Management System (FSMS) should look like

Requirements

• A general understanding of the food industry is a useful background, however there are no specific prerequisites

Target audience

• Companies, managers, and employees working in food manufacturing, distribution and/or logistics
• Risk managers
• Service providers interested in the ISO 22000 standard
• Quality control managers and employees