Overview: This presentation will assist organizations within the food chain to understand the requirements to meet the international standard for Food Safety Management.
Areas Covered in the Session: The following areas will be addressed:
- Key terms and definitions
- General Requirements
- Documentation
- Management Responsibility
- Resource Management
- Planning and Realization of Safe Products flow diagrams, process steps and control measures
- Hazard Assessment - Control Measures
- Design and Redesign of HACCP Plan Critical control points
- Verification
- Corrections and Corrective Actions
- Handling of Potentially Unsafe Products
- Recalls
- Verification, Validation and Improvement of Food Safety Management Systems
- Improvement
- Automation of Management Systems for management of Food Safety.
Who Will Benefit: - Presidents/Vice Presidents/CEOs
- Top Managers
- Quality, environmental, or health and safety managers interested in understanding requirements for the ISO 22000:2005 Food Safety Management System
- Individuals who are involved in the development of management systems to international standards. ISO Coordinators/Management Representatives
- Consultants
