QM41 – Food Safety Management Systems (ISO 22000:2005)

Requirements for any Organization in the Food Chain

Objectives: Integrating HACCP (Hazard Analysis and Critical Control Point), prerequisite programs (Good Manufacturing Practices, infrastructure…) and Quality Management Systems (ISO 9001:2008) in the food chain, leading to a food safety management system.

Benefit: The workshop on HACCP and Quality Management Systems is designed to integrate quality with food hygiene and food safety (HACCP). The requirement of the Codex Alimentarius Commission from the FAO (Food and Agriculture Organization) and WHO (World Health Organization) are intimately integrated with the Good Manufacturing Practices (GMP) and the Quality Management Systems requirements of ISO 9001:2008, to produce a management system that addresses both the Safety and Quality in the food chain. Organizations with or without previous HACCP and / or ISO 9000 implementation will benefit from this approach and assure continual sustainability to the organization and its customers.

Who Should Attend: Any organization directly and indirectly involved in the food chain: feed producers, farmers, food manufacturers, food services, organizations providing cleaning, storage, transportation and delivery services, suppliers of equipment, cleaning agents, packaging material, etc…

Workshop Content:

Part 1 – Introduction to Quality Management Systems and HACCP:
a. QMS Historical Background, Quality Management Systems, Process approach.
b. HACCP Historical Background, Regulations / Codex Alimentarius, Good Manufacturing Practices, HACCP principles.   

Part 2 – ISO 22000:2005 – Requirements:
a. Introduction to food safety management systems, Scope, Terms and definitions.
b. General requirements, Documentation requirements, Management responsibility, Resource management
c. Planning and realization of safe products: prerequisite programs, preliminary steps to enable hazard analysis, hazard  analysis, establishing the operational prerequisite programs and the HACCP plan, verification planning, control of nonconformity
d. Validation, verification and improvement of the food safety management system: validation of control measure combination, control of monitoring and measuring, internal audit, improvement

Part 3 – ISO 22000:2005 implementation Scheme:
Implementation steps: objectives, policies, organizational chart, processes, job descriptions, competencies, prerequisite programmes, hazard analysis, validation, internal audits, assessment and certification.

Questions and Answers
Interactive Group Workshops (Teamwork)
Team Presentations
Certificate of Attendance