History and Development of the ISO 22000 Standard

History and Development of the ISO 22000 Standard, available at $44.99, with 25 lectures, 13 quizzes.

You will learn about Understand the principles and requirements of the ISO 22000 standard. Identify the key components of a food safety management system. Develop and implement a food safety management system in their organization. Conduct hazard analysis and establish critical control points (HACCP). Perform internal audits and manage non-conformities. Prepare for ISO 22000 certification and maintain compliance. This course is ideal for individuals who are This course is for restaurant managers, catering operators, food production supervisors, and quality assurance personnel in the food service industry. It is particularly useful for This course is for restaurant managers, catering operators, food production supervisors, and quality assurance personnel in the food service industry.

Enroll now: History and Development of the ISO 22000 Standard

Summary

Title: History and Development of the ISO 22000 Standard

Price: $44.99

Number of Lectures: 25

Number of Quizzes: 13

Number of Published Lectures: 25

Number of Published Quizzes: 13

Number of Curriculum Items: 40

Number of Published Curriculum Objects: 40

Original Price: $22.99

Quality Status: approved

Status: Live

What You Will Learn

Understand the principles and requirements of the ISO 22000 standard.
Identify the key components of a food safety management system.
Develop and implement a food safety management system in their organization.
Conduct hazard analysis and establish critical control points (HACCP).
Perform internal audits and manage non-conformities.
Prepare for ISO 22000 certification and maintain compliance.

Who Should Attend

This course is for restaurant managers, catering operators, food production supervisors, and quality assurance personnel in the food service industry.

Target Audiences

This course is for restaurant managers, catering operators, food production supervisors, and quality assurance personnel in the food service industry.

This course provides an in-depth exploration of the history and development of the ISO 22000 standard, a globally recognized framework for ensuring food safety and quality. The course delves into the evolution of the standard, its key principles, and the benefits of implementing an ISO 22000-compliant food safety management system. Participants will gain a comprehensive understanding of the standard’s requirements, including the clauses and their significance, and how to apply these principles in real-world scenarios.

The course is specifically designed for food service providers, including restaurants, cafes, and other establishments that handle and serve food. It covers the importance of ISO 22000 certification for these organizations, including enhanced credibility, improved customer satisfaction, and increased business opportunities. Through a combination of lectures, case studies, and practical exercises, participants will learn how to implement and maintain an effective food safety management system that meets the requirements of the ISO 22000 standard.

The course will cover the history and development of ISO 22000, its key principles, and the benefits of implementing an ISO 22000-compliant food safety management system. Participants will learn about the clauses and their significance, including the context of the organization, leadership, planning, support, operation, performance evaluation, and improvement. The course will also explore the importance of ISO 22000 certification for food service providers, including enhanced credibility, improved customer satisfaction, and increased business opportunities.

Through case studies, and practical exercises, participants will gain hands-on experience in implementing and maintaining an effective food safety management system. The course will also provide insights into the audit process and how to prepare for ISO 22000 certification. By the end of the course, participants will have a comprehensive understanding of the ISO 22000 standard and how to apply its principles in their organizations to ensure food safety and quality.

Course Curriculum

Chapter 1: Introduction to ISO 22000

Lecture 1: Overview of ISO 22000

Lecture 2: Key Terminology and Concepts

Chapter 2: Food Safety Management Systems (FSMS)

Lecture 1: Principles of FSMS

Lecture 2: ISO 22000 Requirements

Chapter 3: Context of the Organization

Lecture 1: Understanding the Organization and its Context

Lecture 2: Needs and Expectations of Interested Parties

Chapter 4: Leadership and Commitment

Lecture 1: Role of Top Management

Lecture 2: Policy and Objectives

Chapter 5: Planning

Lecture 1: Risk-Based Thinking

Lecture 2: Setting Objectives

Chapter 6: Hazard Analysis and Critical Control Points (HACCP)

Lecture 1: Principles of HACCP

Lecture 2: Establishing Critical Control Points

Chapter 7: Support

Lecture 1: Resources and Competence

Lecture 2: Communication and Documentation

Chapter 8: Operational Control

Lecture 1: Operational Planning and Control

Lecture 2: Traceability and Emergency Preparedness

Chapter 9: Performance Evaluation

Lecture 1: Monitoring, Measurement, Analysis, and Evaluation

Lecture 2: Internal Audits

Chapter 10: Improvement

Lecture 1: Nonconformity and Corrective Action

Lecture 2: Continual Improvement

Chapter 11: Certification Process

Lecture 1: Steps to Certification

Lecture 2: Maintaining Certification

Chapter 12: Case Studies and Practical Applications

Lecture 1: Real-World Examples

Lecture 2: Practical Exercises

Chapter 13: Final Assessment and Certification

Lecture 1: Review and Recap

Instructors

Jaques Vermeulen
Instructor at Udemy

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Frequently Asked Questions

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You can view and review the lecture materials indefinitely, like an on-demand channel.

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