Context

• The ISO 22000 standard – Food safety management systems> - has been published in 2005 in response to growing pressure and needs of both consumers and retailers. ISO 22000 aims to harmonise and replace on long term various national or private standards developed around food safety management.
• Compared to the existing standards, legislations or publications (e.g. Codex Alimentarius for the HACCP methodology), ISO 22000 introduced several complements, clarifications and new issues.

• These innovations need to be illustrated and broken down through case studies in order to be implemented with accuracy and efficiency.

Objectives

The objectives of the course are to

• Understand and assimilate all that ISO 22000 added around HACCP
• Discover and put hands on case studies about policy, communication, traceability, product recall, selection of PRP and control measures, control measure validation, etc.
• Acquire competence to implement and audit an ISO 22000 system
• Prepare to an ISO 22000 auditor personal certification

The objectives of the course are not to

• Train to the basic HACCP methodology (which is a prerequisite)
• Compare systematically ISO 22000 with BRC or IFS
• Train to audit techniques and procedures (dealt with in another course)

Concept

• Course based on ISO 22000 and 22004 standards
• Course addressing food safety management systems professionals: quality & food safety managers within industry or retailers, auditors of authorities or certification bodies, consultants
• 100% per distance pedagogical approach, with online tutorate

Course structure

Module

Sessions

N° hours

1 - Introduction

KS-1 Introduction to the ISO 22000 course

2 h

2 - HACCP according to Codex Alimentarius & ISO 22000

Prerequisite module (not included in the training), see : here

(60 h)

3 - ISO 22000 & HACCP

PRP according to ISO 22000

• FS-7.2-00 GHP Guides - Requirements, sources and endorsement

• FS-7.2-01 Assessment of the PRP relevance

8 h

HACCP according to ISO 22000

• FS-7.4-01 ISO 22000 - PRP - CCP - oPRP Interpretation exercise

• FS-7.4-02 Selection, monitoring and verification of control measures

• FS-8.2-01 Validation of combinations of control measures

• FS-7.4-03 Compared reliability ISO 22000 / BRC & IFS

15 h

Traceability & Product recall

• FS-7.9-01 Traceability - Requirements & Short cases

• FS-7.10-01 Product recall

7 h

4 - ISO 22000Competences, Audit & System

ISO 22000 Competences & Audit

• FS-6.2-01 Identification and management of competences linked to oPRPs

• Q-8.2-01 Internal audit: best practices

• FS-8.4-03 Parameters of a HACCP supplier audit

10 h

ISO 22000 management system

• FS-4.2-01 ISO 22000 documentation requirements

• FS-5.2-01 Food safety policy & objectives

• FS-5.6-01 External & internal communication

• FS-5.8-01 FSMS review process

• FS-5.8-02 ISO 22000 Management review

16 h

5 – Assessment and closing

KS2 – Final knowledge survey

2 h

Target public

Course addressing food safety management systems professionals:

• quality & food safety managers within industry or retailers,

• auditors of authorities or certification bodies

• consultants

• students in food technology and agricultural engineering

Recognition

You will receive a certificate.

Date, duration, location and schedule

You can begin the course when you wish. The course is permanently open. You have 4 months at your disposition to finish the course. You choose the place from which you want to study, the only thing you need is a computer with an internet connection. You adapt your learning schedule according to your personal preferences

Prerequisites

University degree or equivalent higher education award or equivalent relevant work experience.

HACCP training.

Application, fees and further information

Click HERE to sign up for the course.