ISO 22000 L2-1 Course Description

SUBJECT MATTER:      FOOD SAFETY

EVENT TITLEISO 22000:2018 & Codex HACCP: An Introduction for the ISO22000 Team
EVENT CODEISO22KL2-1   
LEARNER LEVEL*Level #2 (Implementation)
EVENT TYPEBlended (Online + Instructor Lead)
EVENT DURATION10 hours of the participant’s time
OFFERINGPublic
FEESSee dates, locations and fees posted on the event registration page

*Learner Level as defined by our Continuing Education & Training (CET) Team.

Event Objectives:

At the end of the course, participants should be able to:

  1. Recognize the terms ISO22000, Food Safety, GMP and HACCP.
  2. Create a framework for designing and developing a Food Safety Management System based on the ISO 22000 requirements.
  3. Identify, classify and analyze potential food safety hazards and control measures.
  4. Recognize the importance of using various activities to maintain the hygienic environment and control operational steps (e.g. PRP, GMP, OPRP, CCP)
  5. List the principles of Codex HACCP and the 12 steps towards developing a HACCP Plan.
  6. Apply the Codex HACCP methodology and the HACCP requirements of ISO 22000: 2018 to a typical food manufacturing process.

Why attend?

  • This course is simple and convenient way to better understand the general requirements of ISO 22000: 2018 and Codex HACCP.
  • You will hear from a Food Safety Specialist regarding ISO 22000 and the principles of HACCP.
  • You will be provided with guidance on how to further develop your Food Safety program.

Who should attend?

  • Food Safety/ HACCP/ ISO 22000 Team members.
  • Operations and QA Personnel.
  • Supervisors, Managers, Team Leaders.
  • Anyone who is interested in improving the safety of their products.
  • Individuals seeking to better understand ISO 22000 and Food Safety.
  • Anyone who is interested in improving the safety of their products.
  • Individuals seeking to better understand ISO 22000 and Food Safety.

Prerequisites

Prior to sitting this course participants should be able to:

  • Describe the typical operational activities in a food processing environment.
  • Identify basic GMP requirements for food processing.

What to Expect

  • Two (2) x 3-hr virtual/ live presentations (delivered over 2 consecutive calendar days).
  • Discussions with other attendees.
  • Recommended self-directed study (e.g. reading, videos) and online exercises.
  • Online Quiz.
  • A Food Safety Specialist will deliver the presentations and facilitate Q&A sessions.

Final Quiz/ Exam

  • Yes. Online Quiz.
  • Attendee participation during the event will be expected.

Completion & Certificate:

  • Attendance certificate issued upon course completion.
  • Course completion requires attendance at all presentation sessions, completion of assignments, and a passing score on the final quiz (minimum 80%).

Presentation Developer & Presenter/ Trainer        

  • Content developed by our Continuing Education & Training (CET) Team.
  • Presenters are experienced, trained, qualified, subject matter experts.

Event Schedule, Cost & Registration

Questions?