Description

Date of Training:  08 October 2021

Timing: 2 PM - 6 PM

ISO 22000 is implemented by any organization from the food chain, no matter its size or activity. it's appropriate for every type of food production and even as well it is applied in different activities that are a part of the food chain like farming, the production of feed and animal food, food retail, catering, manufacture of food packaging, or numerous food-related services like transportation, warehousing or cleaning, and sanitation.

A food safety management system is geared toward identifying, understanding, and addressing the various hazards (i.e. microbiological, chemical, physical, allergens), in order that the customers and consumers will be assured that food is safe for consumption.

Course Outline:

• Brief history and evolution of ISO 22000
• Introduction to the standard PDCA approach incorporation in food management system at two levels
• Fundamental concepts and terminologies in ISO 22000: 2018
• Key elements
• Details about clauses of the standard
• 7 Principles of HACCP explained
• Hazard analysis - decision tree, evaluation matrix, flow diagram, HACCP Plan
• Q & A Session

Trainer:

Surabhi Soral

Surabhi has a PG Diploma in Nutraceuticals and Food Processing. She has a deep understanding of FSMS and has implemented them at multiple client locations. Her other expertise include food regulatory and packaging and licensing.

Each participant gets a certificate of completion after they have taken a short online quiz.