in the preparation of the system ISO 22000 Food Safety is not only accredited, it must be able to ensure the safety of food production efficiently and effectively. Therefore, relevant personnel must have a deep understanding of the requirements of the requirements.

     This course is designed to allow trainees to be able to apply it.  This 2-day course describes the requirements of the ISO 22000 standard for each area that contributes to the organization's implementation of its food safety management system. Including explaining the issue of how to apply the ISO 22000 system to the current system in your organization. Participants will be asked to discuss the correct understanding of the ISO 22000 requirements with experienced trainers.

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who should attend the training

​     Executives, supervisors, quality working group and food safety, Food Safety Team, delivery control officer

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course content ​

• Goals, objectives and course structure

• Key terms and definitions

• Why is there a Food Safety Management System (FSMS)?

• Benefits of FSMS

• food safety framework

• The intended result of ISO 22000

• Other terms and definitions used

• FS Opportunities and FS Opportunities

• Concepts and key structures of ISO 22000

• Organizational Context (Article 4)

• Leadership (Section 5)

• Plan work (Section 6)

• Support (Section 7)

• Performance (Section 8)

• Performance assessment (Section 9)

• Improvement (Article 10)

• Reflections and suggestions

• Objective 1: What is an audit?

• Objective 2:  Preparation for monitoring

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