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ISO 22000:2005

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The International Standard of food safety management systems (FSMS) (ISO 22000:2005) includes what made it the highest level of the activity of International Organization for Standardization (ISO) in the field of food safety and hygiene. The uniqueness of ISO 22000:2005 is the main objective of its application to produce food products that don't cause any negative hygienic problems for the consumer.  This will be achieved through application of the standards that will control the food safety related hazards during all the phases that form the food chain.  This concept is called "Food Safety from Farm to Fork".
Thus, 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
Day 1: 
Introduction for Food Safety Management Systems (FSMS)
•    Importance of Food Safety
•    Different Systems of Food Safety Management
•    Rationale of FSMS Applications
•    Principles and Concepts of ISO 22000:2005
•    Evolution and Structure of ISO 22000:2005
Clause # 1: Scope of ISO 22000:2005 
Clause # 2: Normative References
Clause # 3: Terms and Definitions
•    Applied Exercises
Day 2:
Clause # 4: Food Safety Management System (FSMS)
•    General Requirements 
•    Documentation Requirements 
•    Control of Documents 
•    Control of Records
•     Applied Exercises
Clause # 5: Management Responsibility
•    Management Commitment 
•    Food safety policy 
•    Food Safety Management System Planning 
•    Responsibility and Authority.
•    Food Safety Team Leader 
•    External and Internal Communication 
•    Emergency Preparedness and Response 
•    Management Review 
•    Applied Exercises
Clause # 6: Resource Management 
•    Provision of Resources 
•    Human Resources
•    Infrastructure 
•    Work environment 
•    Applied Exercises
Day 3:
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 4:
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 5:
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
Target Group:
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
•    The materials for the trainees will be in English.
•    The language of instruction will be in Arabic / English.


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