ISO 22000:2018 Food Safety Management System From A—Z

ISO 22000:2018 Food Safety Management System From A—Z, available at $64.99, has an average rating of 4.47, with 37 lectures, 8 quizzes, based on 144 reviews, and has 544 subscribers.

You will learn about Introduction to FSMS Process Approach: PDCA Cycle Risk Based Thinking High Level Structure Key Changes in 2018 Version Introduction to Clauses 4.1: Understanding the Organization and Its Context 4.2: Understanding the Needs and Expectations of Interested Parties 4.3: Determining the Scope of the Food Safety Management System & 4.4 Food Safety Management System 5.1: Leadership and Commitment 5.2 Policy 5.3: Organizational Roles, Responsibilities and Authorities 6.1: Actions to Address Risks and Opportunities 6.2 Objectives of the Food Safety Management System and Planning to Achieve Them 6.3: Planning for Changes 7.1: Resources 7.2: Competence 7.3: Awareness 7.4: Communication 7.5: Documented Information 8.1: Operational Planning and Control 8.2: Prerequisite Programs 8.3: Traceability System 8.4: Emergency Preparedness and Response 8.5: Hazard Control 8.8: Verification Related to PRPs and the Hazard Control Plan & 8.9 Control of Product and Process Nonconformities 9.1: Monitoring, Measurement, Analysis, and Evaluation 9.2: Internal Audit 9.3: Management Review 10.1 Nonconformity and Corrective Action 10.2 Continual Improvement & 10.3 Update of the Food Safety Management System This course is ideal for individuals who are The Ideal Student For This Course Is Anyone Who Wants To Learn About 'ISO 22000 Food Safety Management System' Or An Existing Professional Who Wants To Expand On Their Current Skills. It is particularly useful for The Ideal Student For This Course Is Anyone Who Wants To Learn About 'ISO 22000 Food Safety Management System' Or An Existing Professional Who Wants To Expand On Their Current Skills.

Enroll now: ISO 22000:2018 Food Safety Management System From A—Z

Summary

Title: ISO 22000:2018 Food Safety Management System From A—Z

Price: $64.99

Average Rating: 4.47

Number of Lectures: 37

Number of Quizzes: 8

Number of Published Lectures: 37

Number of Published Quizzes: 8

Number of Curriculum Items: 54

Number of Published Curriculum Objects: 54

Original Price: $199.99

Quality Status: approved

Status: Live

What You Will Learn

Introduction to FSMS
Process Approach: PDCA Cycle
Risk Based Thinking
High Level Structure
Key Changes in 2018 Version
Introduction to Clauses
4.1: Understanding the Organization and Its Context
4.2: Understanding the Needs and Expectations of Interested Parties
4.3: Determining the Scope of the Food Safety Management System & 4.4 Food Safety Management System
5.1: Leadership and Commitment
5.2 Policy
5.3: Organizational Roles, Responsibilities and Authorities
6.1: Actions to Address Risks and Opportunities
6.2 Objectives of the Food Safety Management System and Planning to Achieve Them
6.3: Planning for Changes
7.1: Resources
7.2: Competence
7.3: Awareness
7.4: Communication
7.5: Documented Information
8.1: Operational Planning and Control
8.2: Prerequisite Programs
8.3: Traceability System
8.4: Emergency Preparedness and Response
8.5: Hazard Control
8.8: Verification Related to PRPs and the Hazard Control Plan & 8.9 Control of Product and Process Nonconformities
9.1: Monitoring, Measurement, Analysis, and Evaluation
9.2: Internal Audit
9.3: Management Review
10.1 Nonconformity and Corrective Action
10.2 Continual Improvement & 10.3 Update of the Food Safety Management System

Who Should Attend

The Ideal Student For This Course Is Anyone Who Wants To Learn About 'ISO 22000 Food Safety Management System' Or An Existing Professional Who Wants To Expand On Their Current Skills.

Target Audiences

The Ideal Student For This Course Is Anyone Who Wants To Learn About 'ISO 22000 Food Safety Management System' Or An Existing Professional Who Wants To Expand On Their Current Skills.

COMPLETE COURSE DESCRIPTION:

Food is one of the most vital needs in this world. Food brings nourishment, supplies our body’s needs to grow, satisfies our cravings, and puts enjoyment in our lives. This need drives our civilization to produce, manufacture and deliver on a large scale, never imagined. With this growing necessity and more conscious consumer behavior, bringing food from the farms to the supermarket shelves and on our tables has become a challenging demand. And for the food industry and the members of the food chain, it has become our top responsibility to offer and provide safe and quality food to people, and even our dear pets and animals.

The food industryconvenes to answer this calling. ISO developed a globally recognized standard called ISO 22000, Food Safety Management System. With its second and latest revision, the 2018 version with its requirements will be a benchmark in the industry for food safety.

This standard is technical. But with this course, we will learn the requirements in a holistic approach. This course will guide you from the words in the standard to the real applicationsforyour organization.

I am your guide in this course. My name is Johnathan Miller. I have been in the food industry for 12+ years and have an extensive experience in the development, implementation, auditing, and improvement of FSMS. This is a walkthrough for you and your organization. After completing the course, you will be equipped with proper knowledge and ready for opportunities.

Enrolling in this course proves your commitment to food safety.

I look forward to seeing you and being an agent of improvement.

In a simple definition, food safety is ensuring that the routines in food preparation, handling, and storage will not bring contaminants that may cause foodborne illnesses or injury to those who will be consuming it.

There have been several standards established in different countries to set the requirements for ensuring food safety throughout the food chain.

But ISO, which stands for International Organization for Standardization, is a worldwide federation of national standards bodies and publishes recognized standards that are prepared by a technical group composed of experts in the field.

ISO established a general yet detailed standardfor food safety. This is the ISO 22000 version 2018, titled: Food Safety Management System.

In this course, we will discuss the basics of the standard, its salient features,and requirements to establish, implementand maintainan effective food management system in an organization. Individuals with backgrounds in food manufacturing or sections of the food chain who want to learn and understand the requirements and its applications can relate.

This course is intended for those individuals who are planning to use the standard as a guide to start or maintain their organization’s food safety management system.

This is a technical courseso you will encounter terms used in the industry. But, do not worry. I will simplify the discussion and give common examples and illustrations to guide you.

The course is composed of several lessons tackling in detailthe clauses and their sub-clauses, and exams to improve your understanding.

Who are the Instructors?

Your instructor, Johnathan Miller, is an ISO 22000:2018 certified food safety HACCP professional!

With over 12 years of teaching and training experience, he is here to help you learn! This course sums up his 12 years of learning. Imagine the value every hour holds for you. So, don’t wait and get started right away!

We have a 30-day 100% money-back guarantee,so if you aren’t happy with your purchase, we will refund your course – no questions asked! – though this will never be needed.

We can’t wait to see you on the course!

Enroll now, and Let’s see you on the Inside!

Johnathan Miller, from Magine Solutions.

Course Curriculum

Chapter 1: Introduction to the Course

Lecture 1: Introduction to the Course

Lecture 2: Activities Introduction

Chapter 2: Introduction to FSMS

Lecture 1: Introduction to FSMS

Chapter 3: Process Approach: PDCA Cycle

Lecture 1: Process Approach: PDCA Cycle

Chapter 4: Risk Based Thinking

Lecture 1: Risk Based Thinking

Chapter 5: High Level Structure

Lecture 1: High Level Structure

Chapter 6: Key Changes in 2018 Version

Lecture 1: Key Changes in 2018 Version

Chapter 7: Introduction to Clauses

Lecture 1: Introduction to Clauses

Chapter 8: 4.1: Understanding the Organization and Its Context

Lecture 1: 4.1: Understanding the Organization and Its Context

Chapter 9: 4.2: Understanding the Needs and Expectations of Interested Parties

Lecture 1: 4.2: Understanding the Needs and Expectations of Interested Parties

Chapter 10: 4.3 Determining the Scope of the Food Safety Management System & 4.4 Food Safety

Lecture 1: 4.3 Determining the Scope of the Food Safety Management System & 4.4 Food Safety

Chapter 11: 5.1: Leadership and Commitment

Lecture 1: 5.1: Leadership and Commitment

Chapter 12: 5.2 Policy

Lecture 1: 5.2 Policy

Chapter 13: 5.3: Organizational Roles, Responsibilities and Authorities

Lecture 1: 5.3: Organizational Roles, Responsibilities and Authorities

Chapter 14: 6.1: Actions to Address Risks and Opportunities

Lecture 1: 6.1: Actions to Address Risks and Opportunities

Chapter 15: 6.2 Objectives of the Food Safety Management System and Planning to Achieve Them

Lecture 1: 6.2 Objectives of the Food Safety Management System and Planning to Achieve Them

Chapter 16: 6.3: Planning for Changes

Lecture 1: 6.3: Planning for Changes

Chapter 17: 7.1: Resources

Lecture 1: 7.1: Resources

Chapter 18: 7.2: Competence

Lecture 1: 7.2: Competence

Chapter 19: 7.3: Awareness

Lecture 1: 7.3: Awareness

Chapter 20: 7.4: Communication

Lecture 1: 7.4: Communication

Chapter 21: 7.5: Documented Information

Lecture 1: 7.5: Documented Information

Chapter 22: 8.1: Operational Planning and Control

Lecture 1: 8.1: Operational Planning and Control

Chapter 23: 8.2: Prerequisite Programs

Lecture 1: 8.2: Prerequisite Programs

Chapter 24: 8.3: Traceability System

Lecture 1: 8.3: Traceability System

Chapter 25: 8.4: Emergency Preparedness and Response

Lecture 1: 8.4: Emergency Preparedness and Response

Chapter 26: 8.5: Hazard Control

Lecture 1: 8.5: Hazard Control – Part 1

Lecture 2: 8.5: Hazard Control – Part 2

Lecture 3: 8.5: Hazard Control – Part 3

Chapter 27: 8.8 Verification Related to PRPs and the Hazard Control Plan & 8.9

Lecture 1: 8.8 Verification Related to PRPs and the Hazard Control Plan & 8.9

Chapter 28: 9.1: Monitoring, Measurement, Analysis, and Evaluation

Lecture 1: 9.1: Monitoring, Measurement, Analysis, and Evaluation

Chapter 29: 9.2: Internal Audit

Lecture 1: 9.2: Internal Audit

Chapter 30: 9.3: Management Review

Lecture 1: 9.3: Management Review

Chapter 31: 10.1 Nonconformity and Corrective Action

Lecture 1: 10.1 Nonconformity and Corrective Action

Chapter 32: 10.2 Continual Improvement & 10.3 Update of the Food Safety Management System

Lecture 1: 10.2 Continual Improvement & 10.3 Update of the Food Safety Management System

Chapter 33: Conclusion

Lecture 1: Quick Review of FSMS (e-book)

Lecture 2: Quick review of HACCP (e-book)

Instructors

Magine Solutions Team
This is Our World!

Rating Distribution

1 stars: 1 votes
2 stars: 1 votes
3 stars: 22 votes
4 stars: 43 votes
5 stars: 77 votes

Frequently Asked Questions

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