• Identify the causes of food borne illness
• Identify the key points of HACCP
• Explain the 7 HACCP principles
• Follow prerequisite programs for food safety
• Apply standard operating procedures for food safety and food defense in your operation
• Identify the three classifications of recipes
• Determine critical control points
• Apply critical control limits
• Complete monitoring forms
• Determine effective corrective actions

Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.

• Introduction to the ISO 22000:2005 Food Safety management system
• The evolution of ISO 22000:2005 through the HACCP and Codex alimentarius correlation and principles
• Guidelines and Regulations regarding food safety
• Glossary used in Food Safety
• Identification of CCPs (Critical Control Points) and CLs (Control Limits)

Day Two: Review of ISO 22000 Main Chapters

• Food safety management system
• Management responsibility
• Resource management
• Planning and realization of safe products
• Validation, verification and improvement of the food safety management system

Day Three: Documentation Requirements for ISO 22000, Management Review, Human Resources

• Detailed reference to documents with specific examples on the design and use of forms
• The purpose of management reviews
• Detailed reference to management review inputs and outputs
• Human resources: Competence, awareness and training
• Work environment

Day Four: Planning and Realization of Safe Products

• PRPs (prerequisite programmes)
• Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
• Hazard analysis
• Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organisations
• Verification planning / Traceability system
• Control of nonconformity: Corrective actions, Withdrawals

Day Five: Validation, Verification and Improvement of the Food Safety Management System

• Validation of control measures
• Control of monitoring and measuring
• Food safety management system verification
• Internal audits in the context of ISO 22000 – team exercise on an internal audit
• Improvement: The need for Continual improvement, Updating the food safety management system
• Review all points of seminar and notes for ISO 22000 - HACCP

this rate includes participant’s manual, Hands-Outs, buffet lunch, coffee/tea on arrival, morning & afternoon of each day.

• Based on case studies (30%); Techniques (30%); Concepts (10%) and Role Play (30%)
• Pre-test and Pro-test
• Variety of Learning Methods
• Lectures
• Case Studies and Self Questionaires
• Small Group Work
• Discussion
• Presentation

Daily Course Timings:

08:30 - 08:50       Morning Coffee / Tea

08:50 - 10:20       First Session

10:20 –10:40       Coffee / Tea / Snacks

10:40 - 12:20       Second Session

12:20 - 12:40       Coffee / Tea / Snacks

12:40 - 14:30       Last Session