ITC

The objectives of this course are to concentrate on the understanding of the philosophy, concepts and elements of this International Standard which will enable the participants to plan, establish, implement, operate and maintain of the food safety management system (FSMS). Their food organizations will then be able to properly comply with the standard, statutory and regulatory. Also, the organizations will then be able to prove their ability to control all the hazards that may affect the food safety and to assure that the produced food is healthy and safe. Moreover, on successfully completing the course, delegates will be capable of performing effective audits of companies for food safety management system; ISO 22000:2005.

Day One:

Introduction for Food Safety Management Systems (FSMS)

Clause # 1: Scope of ISO 22000:2005

Clause # 2: Normative References

Clause # 3: Terms and Definitions

Day Two:

Clause # 4: Food Safety Management System (FSMS)

Clause # 5: Management Responsibility

Clause # 6: Resource Management

Day Three:

Clause # 7: Planning and Realization of Safe Products

Pre-Requisite Programs (PRPs), (Functions, Characteristics, Selection)
Preliminary Steps to enable Hazard Analysis (Food Safety Team, Product Characteristics, Intended Use, Flow Diagrams, Flow Diagrams Verification)
Hazard Analysis (Hazard Identification and Determination of Acceptable Levels, Hazard Assessment, Selection and Assessment of Control Measures)
Establishing of the Operational Pre-Requisite Programs (OPRPs)
Establishing of the HACCP Plan (Identification of Critical Control Points (CCPs), Determination of Critical Limits for CCPs, System for the Monitoring of CCPs, Actions when Monitoring Results exceed Critical Limits, Corrections, Recording)
Updating of Preliminary Information and Documents specifying the PRPs and the HACCP plan
Verification Planning
Traceability System
Control of Non-conformity (Corrections, Corrective Actions, Handling of Potentially Unsafe Products and Withdrawals)
Applied Exercises

Day Four:

Clause # 8: Validation, Verification and Improvement of FSMS

Validation of Control Measure Combinations
Control of Monitoring and Measuring
FSMS Verification (Internal Audit, Evaluation and Analysis of Results of Verification Activities
Improvement (Continual Improvement and FSMS Updating)
Applied Exercises

Day five:

Auditing of FSMS

Terms and Definitions of Audit
Principles and Types of Audits
Phases of Audit Process (Planning, Preparation, Execution, Reporting and Monitoring)
Personal Characteristics of Good Auditor
Audit Responsibilities and Activities (Audit Team Leader, Audit Team, Auditors, Auditees)
Techniques and Control of Audit Process
Non-conformities and Corrective Action Requests (CARs)
Audit Documents
Applied Exercises
General Discussion and Course Evaluation

This training program is intended to train and aware of the staff at the organizations of the food chain to fulfill the requirements of any organization wants to effectively implement the International Standard ISO 22000:2005. It may be particularly useful for all the staff in the different departments of all organizations in the food chain who have responsibilities to support the food safety team via their involvement in establishing and/or executing the system plans.
Also, it will be of great beneficial for specialists at health and control agencies, food service sectors at different operations such as hospitals, airline companies, hotels and oil companies camps and food safety managers and auditors

Groups / Persons:

Food chain professionals
Management representatives
Food quality assurance managers and executives involved with food Quality Activities
Scholars, researchers and those interested in food chain.

Organizations:

Days

Start Date	End Date	Country	City