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ISO 22000 training

Global Manager Group provides ISO 22000 awareness and auditor training presentation to learn requirements of revised ISO 22000:2018 standard. It helps corporate professional to establish good food safety management system in organization. <br><br>For more information visit: https://www.globalmanagergroup.com/

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ISO 22000 training

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  1. C 105 SAMPLE SLIDE ISO 22000:2018 –Internal Auditor Training Presentation Kit PART – 2

  2. The principle of the HACCP was elaborated in the Sixties by the Pillsbury company, the American army and NASA, which collaborated in the development of a salubrious food production system for the programspace. NASA wanted a total elimination of the defects program which can guarantee the healthiness of food consumed by the astronauts in space (/ space astronauts). Pillsbury thus introduced and adopted the HACCP system , which seemed to be able to offer maximum healthiness and to make it possible less to count on the sampling and the analysis of the finishedproducts. Origin of Food Safety Standard

  3. Organizational planning and control

  4. ISO 22000:2018 Requirements 10. Improvement 4. Context of the organization 8. Operation 7. Support 7.2 Competence 7.1 Resources 7.3 Awareness 7.5 Documented information 7.4 Communication 6. Planning 5. Leadership 9. Performance evaluation 5.1 Leadership and commitment 4.1 Understanding the organization and its context 10.1 Nonconformity and corrective action 9.1 Monitoring, measurement, analysis and evaluation 6.1 Actions to address risks and opportunities 8.1 Operational planning and control 8.6 Updating the information specifying the PRPs and the hazard control plan 5.2 Policy 4.2 Understanding the needs and expectations of interested parties 10.2 Continual improvement 6.2 Objectives of the food safety management system and planning to achieve them 8.2 Prerequisite programmes (PRPs) 9.2 Internal audit 5.3 Organizational roles, responsibilities and authorities 8.7 Control of monitoring and measuring 10.3 Update of the food safety management system 4.3 Determining the scope of the food safety management system 8.3 Traceability system 9.3 Management review 8.8 Verification related to PRPs and the hazard control plan 6.3 Planning of changes 8.4 Emergency preparedness and response 4.4 Food safety management system 8.9 Control of product and process nonconformities 8.5 Hazard control

  5. Business Risk Assessment Process Identify Risk Understand and analyse thebusiness Assessment ofControls Assessment ofRisk Business Management Strategy Planning Implementation Monitoring Improvement Assess implemented riskcontrol Assess business risk Focuson strategic issues Prioritising of critical risk Improved internal control Managed Business

  6. Food Safety Manual Food Safety and other Management System Procedures Work Instructions / SOPs / Exhibits Formats / Registers / Records Sales & Marketing HR & Admin Purchase Production QC & QA R&D Stores Documented Information Four tier Document Structure Manual is optional. Procedures are optional. These help to make good system. Retain documented information

  7. Identified internal and external issues (4.1) –keep in the manual Review and monitor information about the interested parties (4.2) Scope of the management system(4.3 ) –keep in the manual Food Safety policy (5.2.2) –keep in the manual Emergency preparedness and response- (8.4.1) make the procedure Specification of the raw materials, ingredients and product contact materials (8.5.1)- Prepare the specification End Product characteristics (8.5.1.3)– product description Intended use of the end product (8.5.1.4)- product description Product flow diagram(8.5.1.5.1)- prepare flow diagram Product and process description (8.5.1.5.3) – product and process description Determination of acceptable levels and the justification for the acceptable levels (8.5.2.2.3)- HACCP plan and corrective action List of Maintain Documented Information (Documents to be maintained) as per ISO 22000:2018 In below list, the clause numbers of ISO 22000:2018 are given for ready reference

  8. Seven Steps of Implementation of Audit Program 1. Audit Planning 2. Develop Checklists 3. Conduct Opening Meeting Conducting the Audit 4. Conduct Audit 5. Record Findings 6. Conduct Closing Meeting 7. Prepare Audit report

  9. Define the processing steps

  10. Updating of Preliminary Information and documents specifying PRPs and HACCP Plan Basis for hazard analysis GMP procedures Raw Materials External Information Food Safety System Operation Organization Authorities Products Process Consumers Food Safety Team

  11. STEPS FOR INSTALLATION OF ISO:22000 -2018 MANAGEMENT SYSTEM • Conduct HACCP and ISO 22000 ;2018 Awareness Programme (Top + Middle + Bottom Level). • Form a Team for Documentation and HAZARD Analysis. • Carry out Hazard Analysis • Prepare Documents for ISO 22000 :2018 and HACCP Plan • Implementation & Train All Personnel in the Use of Procedures & Formats. • Train Internal Auditors. • Assess the System Through First Internal Audit. • Take Corrective Actions. • Apply for Certification. • Assess the System Through Second Round of Internal Audit. • Avail Pre-Certification Audit of Certifying Body. • Take Actions on Suggestions Given by Them. • Final Audit by Certifying Body.

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