INTRODUCTION TO THE STANDARD REQUIREMENTS OF ISO 22000:2018 AND FSSC 22000 VER 5.1
OVERVIEW OF THE COURSE
The ISO 22000/FSSC 22000 Food Safety Management System provides a framework for effectively managing an organization's food safety responsibilities. Because customers are becoming more conscious of food safety and hygiene, a critical need for food processing enterprises must develop and maintain an effective food safety management system. Now, with more than 8,500 companies in 146 countries having FSSC 22000 certification, it is strongly demonstrated that manufacturers estimate consumer confidence in the provision of safe food.
Understanding the standard is the first step to get FSSC 22000 certification. This two-day course covers the whole of ISO 22000:2018 standards requirements and provides students a comprehensive discussion of those requirements within the context of FSSC 22000 food safety management system certification. Students will receive the necessary expertise to implement the FSSC 22000 food safety management system in their firm.
STUDENT
Students and people work in food chain.
COURSE OBJECTIVE
The course is designed for students who plan to work in the food industry and food packaging industries. The course helps students:
• Understand food safety principles
• Easy application of food safety risk identification & assessment
• Master the standard requirements ISO 22000:2018 and FSSC 22000 ver5.1.
PARTICIPANTS
Students majoring in Food Technology, Biotechnology, Post-Harvest Technology, Agriculture and Forestry, and related disciplines; Oriented to work in the field of Food Safety Management.
TIME AND LOCATION OF LEARNING
▪ Duration: 06 sessions (from 6pm - 9pm) (study on Monday - Wednesday - Friday)
▪ Location: Live learning
TUITION
HUFI students – 1,400,000 VND/person
Out-of-school students – 2,000,000 VND/person
EXAMINATION FEES, BV CERTIFICATE ISSUANCE (International value): 500,000 VND / person
PROJECT OPENING:
Class ISO 22000 & FSSC 22000 K06C – scheduled to open June 6, 2022 (Limited to 70 students/class)
Students can register and pay directly at the Office of Faculty of Food Science and Technology – Ground Floor, Building B (140 Le Trong Tan, Tay Thanh, Tan Phu, Ho Chi Minh City) during office hours on days from Monday to Friday.
CONTENT
• ISO 22000:2018 (4 sessions), FSSC 22000 ver5.1 (2 sessions)
• ISO 22000:2018 standard requirements
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TIME
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CONTENT
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KNOWLEDGEMENT
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Session 1
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18:00 – 18:15
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Course Introduction
• Course Objectives
• Students' expectations
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18:15 – 18:30
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Brief content of ISO 22000:2018
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Higher order structure in ISO 22000:2018
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18:30 – 19:30
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Chapter 0. Introduction
0.1 General requirements
0.2 Principles of a food safety management system
0.3 Process approach
0.4 Relationship with other standard systems
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0.1 Potential benefits to the organization of adopting a food safety management system
0.2 Seven management principles
0.3 PDCA cycle, risk-based thinking, hazard analysis – operational processes
0.4 Relevant standards (prerequisite program, traceability)
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19:30 – 19:45
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Break
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19:45 – 20:00
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Chapter 1. Scope of application
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Purpose of applying the requirements of ISO 22000:2018
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Chapter 2. References
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Documents related to ISO 22000:2018
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20:00 – 21:00
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Chapter 3. Terms & Definitions
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45 terms & definitions in food safety management system
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Session 2
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18:00 – 18:30
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Chapter 4. Organizational Context
4.1 Understanding the organization & its context
4.2 Understanding the needs & expectations of interested parties
4.3 Determining the scope of the food safety management system
4.4 Food safety management system
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4.1 Analyze the context inside & outside the organization
4.2 Concept of interested parties, their needs & expectations
4.3 Content to define within the scope of the food safety management system
4.4 Interactions between processes
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18:30 – 19:00
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Chapter 5. Leadership
5.1 Leadership & Commitment
5.2 Policy
5.3 Roles, responsibilities & authorities in the organization
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5.1 Top management commitments to the food safety management system
5.2 Policy setting & content & communication
5.3 The role of top management in defining roles, responsibilities & authorities; Responsibilities of the Head of the Food Safety Team
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19:00 – 19:30
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Chapter 6. Planning
6.1 Actions to tackle risks & seize opportunities
6.2 Objectives of the food safety management system & planning to achieve it
6.3 Planning for changes
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6.1 Act on risk & opportunity analysis at 4.1, 4.2, 4.3
6.2 Goal requirements & goal communication
6.3 Planned Changes
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19:30 – 19:45
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Break
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19:45 – 21:00
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Chapter 7. Support
7.1 Resources
7.2 Ability
7.3 Perception
7.4 Exchange of information
7.5 Documented information
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7.1 Personnel, infrastructure, work environment, external factors & control them
7.2 Knowledge through training, education, experience
7.3 Content to be aware of
7.4 Internal & External Information
7.5 Create, Update & Control
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Session 3
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18:00 – 18:45
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Chapter 8. Implementation
8.1 Planning & Controlling Implementation
8.2 Prerequisite Program (PRP)
8.3 Traceability System
8.4 Prepare for & Respond to Emergency Situations
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8.1 Setting criteria, implementing control
8.2 ISO/TS 22002
8.3 Traceability from raw materials from supplier to final product delivery route
8.4 Emergency situations affecting food safety
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18:45 – 19:30
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8.5 Hazard control
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8.5 Food safety plan
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19:30 – 19:45
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Break
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19:45 – 21:00
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8.5 Hazard control (cont.)
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8.5 Food safety plan (cont.)
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Session 4
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18:00 – 19:15
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8.6 Update identification of PRPs & hazard control plans
8.7 Monitoring & Measurement Control
8.8 Verification regarding PRPs & hazard control plans
8.9 Control of product & process nonconformities
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8.6 How often to update the hazard control plan & PRP
8.7 Equipment control & process monitoring & measuring
8.8 Verification and analysis of verification results
8.9 Correction & corrective action & handling of potentially unsafe products; Pass & Withdraw/Recall
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19:15 – 19:30
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Break
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19:30 – 20:30
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Chapter 9. Performance Evaluation
9.1 Monitoring, measuring, analyzing & evaluating
9.2 Internal audit
9.3 Management review
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9.1 Analysis & evaluation activities
9.2 Plan, establish, implement & maintain an assessment
9.3 Input & Output Data
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20:30 – 21:00
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Chapter 10. Improvement
10.1 Nonconformity & Corrective Action
10.2 Continuous improvement
10.3 Updating the Food Safety Management System
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10.1 Nonconformity & Corrective Action
10.2. System effect
10.3 Continuous updates
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Session 5
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18:00 – 18:15
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Course Introduction
• Course Objectives
• Students' expectations
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18:15 – 18:30
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Brief content of FSSC 22000 ver5.1
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Higher order structure in FSSC 22000 ver5.1
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18:30 – 19:15
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Part 1. Standards Overview
1. Introduction
2. Overview
3. Scope of application
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FSSC 22000 & GFSI
Orientation & goals of the FSSC 2200 standard; The essence of the FSSC 22000 standard
Food chain subheading (ISO/TS 22003)
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19:15 – 19:30
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Part 2. Requirements for the audited organization
1. Purpose
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Purpose Part 2.
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19:30 – 19:45
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Break
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19:45 – 21:00
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2. Requirements
2.1 Overview
2.2 ISO 22000
2.3 ISO 9001
2.4 Prerequisite programs
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General requirements for the organization
Correlation FSSC 22000 & ISO 22000
Correlation FSSC 22000 & ISO 9001 ISO/TS 22002 & BSI/PAS 22
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Session 6
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18:00 – 19:30
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2.5 Additional requirements in the FSSC 22000 standard
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15 addtional requirements in the FSSC 22000 standard
1) Manage services & purchased materials
2) Product Labeling
3) Food defense
4) Minimize food tampering
5) Use logos
6) Allergen Management
7) Environmental monitoring
8) Product Formula
9) Shipping & forwarding
10) Storage & logistics
11) Hazard control & cross-contamination prevention
12) Verification of PRP
13) Product Development
14) Health status
15) Requirements for multi-site certification bodies
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19:30 – 19:45
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Break
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19:45 – 20:15
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2.5 Additional requirements in the FSSC 22000 standard (cont.)
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20:15 – 21:00
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Final exam
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Multiple choice
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