Food Safety Management System
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Identify the programs of the regular and basic requirements of the ISO22000 system.
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Work to build an effective system for each of the management processes and effective communication.
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Achieving effective communication on all topics related to food safety with those with common interests and other stakeholders in the food chain such as suppliers, legislative and regulatory authorities, consumers, and others.
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Recognize the importance of resource management in health and food safety requirements
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Identifying the prerequisite programs (PRPs) for food safety systems.
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Understand the basic principles, concepts and applications of the HACCP System.
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Awareness of HACCP tools and identification of critical control points in the food preparation, processing and handling chain in accordance with CODEX guidelines.
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Awareness of how to prepare "HACCP Plans", present results and follow up the implementation of corrective actions.
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Understand how to plan, establish, implement, operate and maintain a food safety management system that allows the facility to produce a food product that is healthy for the consumer according to the intended use of this product.
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Awareness of the obligation of the establishment to achieve the food safety objectives and policy that it sets, as well as compliance with the legislative and regulatory requirements related to food safety and health.
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How to evaluate consumer requirements and obligate them to achieve them in terms of providing healthy food products to ensure consumer satisfaction.
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Work to build an effective system for effective improvement management.
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