Training Target: Training of experts, involved in the product chain on the development and implementation of food safety management, based on the requirements of FSSC 22000 Training of internal auditors to conduct internal audits of food safety management system.

Training Audience: Specialists of enterprises, involved in the product chain on the development and implementation of food safety management system, heads of laboratories.

TRAINING PROGRAM

Training duration: 3 days

First day (10.00-18.00)

• General issues of food safety (induction).
• Understanding of food standard FSSC 22000.
• Main components of FSSC 22000.
• Scope of FSSC 22000
• Induction to FSSC22000 certification scheme.
• Issues of certification for FSSC22000.
• Acknowledgement with safety standards.
• Induction to ISO 22000 and general requirements to food safety management system

- Service management. Product protection, bioterrorism and sensitivity, threat analysis, risk assessment, managementSensitivity analysis, risk assessment and management. Management of allergens. Use of the logo. Product labeling

Second day (10.00-18.00)

ISO 22000 standard requirements

Introduction and general requirements for ISO 22000

• Hazards for food products and their control measures
  (Biological / Chemical / Physical / Safety Analysis.)
• Prerequisite conditions programs & requirements of ISO / TS 22002-1
• Advanced steps for risk analysis
• Security analysis

Practical Exercise № 1. «Hazards Analysis»

• Selection and evaluation of control measures. OPCP. HASSP Plan.

Practical Exercise № 2. «Development of HASSP Plan & OPCP»

• Non-compliance management the concept of potentially hazard ous products, the management of potentially hazard ous products, the promotion of products, the regulatory measures.

Practical Exercise № 3. «Management of non-conformities»

Third day (10.00-18.00)

FSSC 22000 Requirements Version 4.

• The organization's steps to analyze the risks and vulnerabilities.

Practical Exercise № 4. «Identification, motivation and assessment of risks»

• Methods of falsification of food products.

Practical Exercise № 5. «Examples of fake food products»

• A tool for vulnerability assessment.

Practical Exercise № 6. «Application of sensitivity identification methods»

Final Exam

"Development and implementation of food safety management in accordance with the requirements of FSSC 22000" training course is carried out in a discussion with the participants with the usage of business games & practical exercises.

For the event's participants:

• Issue of the certificate upon the course completion;
• Set of relevant background materials/hand-outs;
• Daily lunch and coffee breaks.

PREPARE QUOTATION