Introduction to ISO 22000

1. Introduction
2. Work area
3. Normative references
4. Terms and definitions
5. Enterprise context
6. Understand the organization and its context
7. Understand the needs and expectations of stakeholders
8. Defining the scope of the food safety management system
9. Food Safety Management System

The role of senior management in food safety

1. Commitment and commitment of senior management
2. Food Safety Policy
3. Establishing a food safety policy
4. Publication of food safety policy
5. Organizational roles, responsibilities and authorities
6. Planning for a food safety system
7. Actions to address risks and opportunities
8. Objectives of the food safety management system and planning to achieve them
9. Planning to manage changes

The support

1. Resources - workers
2. Infrastructure - working environment
3. Externally Developed Elements of a Food Safety Management System
4. Monitoring externally provided processes, products or services
5. Efficiency Standards
6. Awareness
7. External communication and internal communication
8. Documented information - creation and update
9. Control of documented information

Processes

1. Operational Planning and Control
2. Prerequisite programs for the ISO system -PRPs
3. Tracking and Retrieval System
4. Emergency Preparedness and Response
5. Dealing with emergencies and accidents
6. Risk control
7. Initial steps to enable risk analysis
8. Risk analysis
9. Validation of control measures
10. Risk control plan
11. Update information identifying PRPs and risk control plan
12. Monitoring and Measurement
13. Verification of PRPs and Risk Control Plan
14. Verification - analysis of the results of verification activities
15. Control of non-conformities
16. Correction - corrective actions
17. Handling potentially unsafe food
18. Draw / recall

Performance evaluation

1. Monitoring, measuring, analyzing and evaluating
2. Analysis and evaluation
3. internal audit
4. Management review
5. Management Review Input
6. Management review outputs

Continuous improvement

1. Continuous improvement mechanism
2. Non-conformities and corrective actions
3. Updating the Food Safety Management System

Review

1. Review
2. The test