Name: ISO 22000:2018 Awareness Training
Brand: TRAIBCERT PRIVATE LIMITED
SKU: 5e5569ad0cf28757c63f29be
Price: 61 USD
Availability: InStock

ISO 22000:2018 Awareness Training

Traibcert Awareness online course is a comprehensive package that delves into every nook and corner you deserve to know about ISO 22000, including all the erstwhile requirements and pragmatic impeccability for compliance. The course is durably defined for novices who exhibit great affinity towards Food safety management and ISO standards.

Instructor: Anantha Padmanabhan

Language: English

Validity Period: 180 days

$89 31% OFF

Course Objective

The well-documented training resources, organized agendas, planning and outlay materials that have been fastidiously constructed, precisely moulded and systematically presented, have been laboriously authorized by qualified experts in the exclusive domain of advanced tertiary education. The anticipated objective of both the tutors and pedagogues is to pre-dominantly provide the authorized staff with the essential basic knowledge/experience in the ingenuity of ISO 22000 – FSMS and to concurrently spawn a suitable platform to fulfil the implementation process, vesting the staff who are conferred with loftier understanding of the management systems approach and the requirements of ISO 22000, consequently affording requisite tools for teams/groups/panels preparing for implementation.

Who can attend the Course

The course is designed to suit all who are interested to play a significant role in the Food safety management system of the organization and for those who are responsible for internal management system audits including department managers, supervisors, Food safety representatives, engineers, and administrative staff that have a focus on business improvement, performance and profitability.

Prerequisite

This course is exclusively formulated for beginners and for group training sessions in organisations to develop the quality and intrinsic culture of the meritorious program.

No prior knowledge is needed to take the course.
We recommend that participants have previous knowledge of the following to maximize the course benefits.
This course is uniquely designed for students who possess an existing knowledge of, or experience in, Food safety management. It provides an overview of the management systems approach and the requirements of ISO 22000.
It can be used as a foundation for those who have developed an insistent urge to complete an IRCA certified Lead auditor Food safety management system auditor training courses.

Course Duration

The course duration is approximately 8hrs

Final Assessment - 20 mins.

Materials provided during the tenure of the course (video lectures, all-inclusive erudite articles and probing activities) are the essential ingredients absolutely compulsory to efficaciously achieve the certification Assessment

Key Session

Topic	Duration
Module 1 - Introduction about ISO 22000:2018 and process approach	101 min
Module 2 - Food safety Management System Principles& HLS	44 min
Module 3 - Context of the Organization	30 min
Module 4 - Leadership principles	29 min
Module 5 - Planning	20 min
Module 6 - Support Process	62 min
Module 7 - Operation	95 min
Module 8 - Performance evaluation	35 min
Module 9 - Improvement	44 min
Final assessment	40 min

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	Module 1 - Introduction about ISO 22000:2018 and process approach
		Introduction to ISO 22000, HACCP - Awareness training
		Session Objectives- AW
		Contents
		What is ISO?
		What is food safety
		Food safety Vs security
		Need for food safety
		Introduction to HACCP
		HACCP Principles
		History of HACCP
		Codex Alimentarius & HACCP
		History of Codex alimentarius
		Assignment -1- ISO 22000 AW
		The need for effective food safety assurance method
		Need for Food safety
		HACCP Concepts
		HACCP Concepts
		The objectives of application of HACCP
		Benefits of implementing HACCP
		Food chain
		Hazard entry in food chain
		Food safety standards : Codex
		CODEX ALIMENTARIUS
		Codex alimentarius & HACCP
		PRP - Pre-requisite program
		PRP - Pre-requisite program
		PRP - Pre-requisite program
		PRP - Pre-requisite program
		PRP - Pre-requisite program
		PRP - Pre-requisite program
		PRP - Pre-requisite program
		Assignment -2- ISO 22000 IQA
		Section Quiz 1 -ISO 22000- AW
	Module 2 - Food safety Management System Principles& HLS
		HACCP Guidelines and principles
		The 7 principles of HACCP
		Conduct a hazard analysis
		Conduct a hazard analysis
		Conduct a hazard analysis
		Conduct a hazard analysis
		PRP, oPRP and CCPS
		Establish monitoring procedures
		Establishing corrective actions
		Establish verification procedures
		Establish record keeping and documentation procedures
		Changes to ISO 22000
		ISO 22000:2018 Vs ISO 22000:2005 Comparison & HLS
		Section Quiz 3 -ISO 22000 - AW
	Module 3 - Context of the Organization
		1.0 Scope
		1.0 Scope & 2.0 Normative ref
		3.0 terms and Definition
		3.0 terms and Definition
		3.0 terms and Definition
		3.0 terms and Definition
		4.0 Context of the organization
		4.1 Understanding the organization and its context SL-1
		4.2 Understanding the needs and expectations of interested parties
		4.3 Determining the scope of the Food safety management system
		4.4 Food safety management system
	Module 4 - Leadership principles
		5.0 Leadership
		5.1 Leadership and commitment
		5.2.1 Establishing the food safety policy
		5.2.2 Communicating the food safety policy
		5.3 Organizational roles, responsibilities and authorities - 5.3.1
		5.3 Organizational roles, responsibilities and authorities - 5.3.2 & 5.3.3
		Assignment -4- ISO 22000 IQA
	Module 5 - Planning
		6.0 Planning
		6.1 Actions to address risks and opportunities -6.1.1
		6.1 Actions to address risks and opportunities -6.1.2 & 6.1.3
		6.2 Objectives of the food safety management system and planning to achieve them -6.2.1
		6.2 Objectives of the food safety management system and planning to achieve them -6.2.2
		6.3 Planning of changes
	Module 6 - Support Process
		7.0 Support
		7.1 Resources 7.1.1 General
		7.1 Resources 7.1.2 People
		7.1 Resources 7.1.3 Infrastructure
		7.1 Resources 7.1.4 Work environment
		7.1 Resources 7.1.5 Externally developed elements of the food safety management
		7.1 Resources 7.1.6 Control of externally provided processes, products or services
		7.2 Competence
		7.3 Awareness
		7.4 Communication 7.4.1 General
		7.4 Communication 7.4.2 External communication
		7.4 Communication 7.4.3 Internal communication
		7.5 Documented Information 7.5.1 General
		7.5 Documented Information 7.5.2 Creating and updating
		7.5 Documented Information 7.5.3 Control of documented information
		Assignment -5- ISO 22000 Aw
	Module 7 - Operation
		8.0 Operations
		8.1 Operational planning and control
		8.2 Prerequisite programmes (PRPs) 8.2.1 & 8.2.2 & 8.2.3
		8.2 Prerequisite programmes (PRPs) 8.2.4
		8.3 Traceability system
		8.4 Emergency preparedness and response 8.4.1 General & 8.4.2
		8.5 Hazard Control 8.5.1 - 8.5.1.1 & 8.5.1.2
		8.5 Hazard Control 8.5.1- 8.5.1.3 & 8.5.1.4
		8.5 Hazard Control 8.5.1- 8.5.1.5- 8.5.1.5.1
		8.5 Hazard Control 8.5.1- 8.5.1.5- 8.5.1.5.2 & 8.5.1.5.3
		8.5 Hazard Control 8.5.2 - 8.5.2.1 & 8.5.2.2
		8.5 Hazard Control 8.5.2 - 8.5.2.2-8.5.2.2.2, 8.5.2.2.3
		8.5 Hazard Control 8.5.2 - 8.5.2.3
		8.5 Hazard Control 8.5.2 - 8.5.2.4-8.5.2.4.1
		8.5 Hazard Control 8.5.2 - 8.5.2.4-8.5.2.4.2
		8.5 Hazard Control 8.5.3
		8.5 Hazard Control 8.5.4-8.5.4.1 & 8.5.4.2
		8.5 Hazard Control 8.5.4-8.5.4.3
		8.5 Hazard Control 8.5.4-8.5.4.4 & 8.5.4.5
		8.6 Updating the information specifying the PRPs and the hazard control
		8.7 Control of monitoring and measuring
		8.8 Verification related to PRPs and the hazard control plan 8.8.1
		8.9 Control of product and process nonconformities 8.9.1 General & 8.9.2-8.9.2.1 & 8.9.2.2
		8.9 Control of product and process nonconformities 8.9.2- 8.9.2.3 & 8.9.2.4
		8.9 Control of product and process nonconformities 8.9.3 Corrective actions
		8.9 Control of product and process nonconformities 8.9.4 - 8.9.4.1 General
		8.9 Control of product and process nonconformities 8.9.4 - 8.9.4.2 Evaluation for release
		8.9 Control of product and process nonconformities 8.9.4 - 8.9.4.3 Disposition of non conforming products
		8.9 Control of product and process nonconformities 8.9.5 Recall
		Assignment -7- ISO 22000 Aw
	Module 8 - Performance evaluation
		9.0 Performance evaluation
		9.1 Monitoring, measurement, analysis and evaluation 9.1.1 General
		9.1 Monitoring, measurement, analysis and evaluation - 9.1.2 analysis and evaluation
		9.2 Internal audit
		Assignment -8- ISO 22000 Aw
		9.3 Management review 9.3.1 & 9.3.2
		9.3 Management review 9.3.3
	Module 9 - Improvement
		10.0 Improvement
		10.1 Nonconformity and corrective action
		10.2 Continual improvement
		10.3 Update of the food safety management system
		External Audit Cycle ISO 22000
	Final assessment - ISO 22000:2018 AwarenessTraining
		ISO 22000 IQA Final Assessment

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