Other sectors

ISO 22000:2005 – Master the requirements of the standard

Food and beverage

This standard has become one of the unavoidable references in the field of agri-food. Understanding and interpreting its requirements is essential if your company is committed, wants to commit itself or wonders about the interest of embarking on an ISO 22000 project.

Who should attend

Process drivers, quality managers, quality technicians and internal auditors in the agri-food sector.

Learning objectives

  • Master the requirements of ISO 22000
  • Be able to interpret its requirements for your business
  • Contribute to the establishment and improvement of the food safety management system
  • Be able to identify the elements of SMSA
Course highlights
  • Presentation of the standard & relation with other standards
  • HACCP, the key elements of the standard
  • ISO 22000
    1. Standards and Reference Guides
    2. Prerequisite and operational programs
    3. Hazard control and CCP
    4. Relevance of the HACCP plan
  • Explanation of the requirements of the standard and in-depth study of the key elements
    1. Responsibility of management
    2. Resource Management
    3. Planning and realization of safe products
    4. Validation, verification and improvement of SMSA
Learning methodology

Feedback on the interpretation of clauses. Workshops and concrete cases on the implementation of the guidelines of the standard.

Pre-requisites

None.

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Duration:

1 Day

Prerequisite:

None

Who should attend

Process drivers, quality managers, quality technicians and internal auditors in the agri-food sector.

Learning objectives

  • Master the requirements of ISO 22000
  • Be able to interpret its requirements for your business
  • Contribute to the establishment and improvement of the food safety management system
  • Be able to identify the elements of SMSA
Course highlights
  • Presentation of the standard & relation with other standards
  • HACCP, the key elements of the standard
  • ISO 22000
    1. Standards and Reference Guides
    2. Prerequisite and operational programs
    3. Hazard control and CCP
    4. Relevance of the HACCP plan
  • Explanation of the requirements of the standard and in-depth study of the key elements
    1. Responsibility of management
    2. Resource Management
    3. Planning and realization of safe products
    4. Validation, verification and improvement of SMSA
Learning methodology

Feedback on the interpretation of clauses. Workshops and concrete cases on the implementation of the guidelines of the standard.

Pre-requisites

None.

Dates and locations

Find session of our trainings

Dates Places
Dates
April 23
Places
Cairo
Dates
May 22
Places
Casablanca
Dates
July 11
Places
Abidjan
Dates
September 10
Places
Cairo
Dates
November 13 
Places
Casablanca