1 / 17

ISO 22000:2005 Awareness Program FOCUS ON MEAT AND CASING SECTOR Organized By TUV Nord GIZ

ISO 22000:2005 Awareness Program FOCUS ON MEAT AND CASING SECTOR Organized By TUV Nord GIZ Paradigm Services Pvt. Ltd. Announcement. Presentation 0. introduction. Program Overview. Introduction from Participants and their expectations Introduction about GIZ

zephr-waters
Download Presentation

ISO 22000:2005 Awareness Program FOCUS ON MEAT AND CASING SECTOR Organized By TUV Nord GIZ

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. ISO 22000:2005 Awareness Program FOCUS ON MEAT AND CASING SECTOR Organized By TUV Nord GIZ Paradigm Services Pvt. Ltd.

  2. Announcement

  3. Presentation 0 introduction

  4. Program Overview Introduction from Participants and their expectations Introduction about GIZ TUV NORD Paradigm GIZ PPP Purpose and Methodology of the Program Program Objectives Materials Provided and How to Use Them Day Wise Agendas

  5. About you … Please introduce yourselves and your activities / your organization’s activities. What are your expectations from this program?

  6. About GIZ

  7. About TUV NORD

  8. About Paradigm NBQP Approved FSMS Consultant Organization APEDA Approved HACCP Implementation Auditors Prior experience with over 350 companies in HACCP & ISO Team Members are NABET as Approved FSMS Consultants

  9. About GIZ PPP

  10. Program Aim and Medium Nationwide drive launched by GIZ in collaboration with TUV Nord. Aim: to introduce and/or increase awareness of ISO 22000 in Processed Food sector of Food Industry Medium: Through a series of workshops, complemented by a case study documents

  11. Purpose To sensitize and prepare the Indian Food Industry to meet the Global bench marks To conduct a series of workshops across India focusing on various sectors This session will focus on Meat and Casing Sector

  12. Methodology Some Inputs: • Hands on experience of working on HACCP/ISO 22000 implementation is incorporated. • Standards, Good Industry Practices, Tests involved as per FSSA/FSSR requirements. • Presentation in Simple Language • Group Exercises for better understanding

  13. Program Structure • This program is divided into 4 parts: • Presentation 00: Introduction • Presentation 01: Background, History and the Need • Presentation 02: Pre-Requisite Programs • Presentation 03: ISO 22000

  14. Program Objective- This Program will help you to • Understand trends in Food Safety and Standards • Understand why Food Safety and ISO 22000 are necessary • Be aware of the applicable standards, legislations and regulations- FSSA 2006 and FSSR 2011 • Moving from Voluntary to Mandatory • Understand various testing to be done for the product at various stages. • Understand Pre requisite program in light of: • Codex- General principles of Food Hygiene, • Sector specific Codex Guideline, • FSSA/FSSR

  15. Program Objective- This Program will help you to • Understand and implement ISO 22000 based food safety management system • ISO 22000 Certification Implementation in spirit and letter • Change of Concentration from “Stage Management”, “Wall hanging” to owning responsibility • Help resolving your queries on the resources required for implementation of ISO 22000 in Meat and Casing Sector (Best Practices and Current Scenario) & • Help you realize the benefits of implementation

  16. Some Acronyms ISO: International Organization for Standardization HACCP: Hazard Analysis and Critical Control Point GMP: Good Manufacturing Practices GHP: Good Hygiene Practices FSMS: Food Safety Management System WHO: World Health Organization FAO: Food and Agriculture Organization of the United Nations FSSAI: Food Safety and Standards Authority of India FSSA- Food Safety and Standards Act FSSR- Food Safety and Standards Regulations NABL: National Accreditation Board for Laboratories

  17. Day Wise Agenda Day 1 1000-1100: Introduction 1100-1115: Tea Break 1115-1330: Module 01: Background, History and the need 1400-1800- Module 02: Pre Requisite Program Day 2 • 1000-1100: Recap Day 1 • 1100-1115: Tea Break • 1115-1230: Clause 1-4 • 1230-1330: Clause 5-6 • 1400-1600: Clause 7 • 1600-1700: Clause 8

More Related