ISO 22000:2018 Implementer Training

This part introduces the seven principles of ISO 22000:

• Customer Focus
  The organization must demonstrate its commitment to quality by cultivating a strong customer focus, and by striving to meet and exceed customer needs.
• Leadership
  Endorse strong leadership that communicates the organization's vision and objectives.
• Engagement of People
  Engage and empower people at all levels of the organization. The organization should cultivate a work environment in which frank, open communication is welcomed and employees are valued and encouraged to thrive.
• Process Approach
  An ISO 22000 system typically consists of several different processes working together. Organizations need to make sure that designated people understand these processes and their expected outcomes.
• Improvement
  Continual improvement is a key component of ISO 22000 and a core objective of an organization's FSMS.
• Evidence-Based Decision Making
  Decisions based on the analysis and evaluation of reliable data are more likely to produce desired outcomes.
• Relationship Management
  Develop mutually beneficial relationships with interested parties, including suppliers, partners, customers, and other stakeholders.

This module covers HACCP (Hazard Analysis and Critical Control Point), an internationally-recognized system for minimizing or eliminating food safety hazards.

This module takes a step-by-step look at the relevant clauses in the ISO 22000:2018 standard in order to understand what they mean and what your company needs to do to comply with them.

Clear, well-written, and non-bureaucratic documentation is an important part of a Food Safety Management System.

A point worth noting here is that documents are used for storing and sharing information, while records are essentially hard copies of results (such as from an audit) or evidence of activities that have been performed. And while documents get revised from to time and are generally kept up-to-date, records are static and never revised.

Risk management is a broad topic since it can include factors as diverse as pest control, prevention of cross-contamination, cleaning and sanitizing, waste disposal, and procedures for product recall.

In addition, many risks are sector-specific, meaning that a catering company's risk management strategy will be very different to companies that manufacture animal feed or provide food packaging services.

This module examines the steps necessary to implement an effective ISO 22000 FSMS and achieve certification.